Home
Recipes
Woolworths chevin

Braai recipes

Serrano-wrapped stuffed pork fillet

1 hour 15 minutes

Braai recipes

Wagyu fat flambadou venison

30 minutes

Bread recipes

Pull-apart buns with baked cheese dip

35 minutes

Avocado recipes

Green salad with goat’s cheese

Cheat recipes

Pull-apart lamb shank with roast tomato salad and tzatziki

40 minutes

Fettucine with hot-smoked salmon, asparagus and dill

15 minutes

Fettucine with hot-smoked salmon, asparagus and dill

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

170 g thin asparagus, trimmed and chopped
1 T olive oil
250 g fresh fettucine, cooked al dente
120 g hot smoked salmon with pepper, mustard seeds & dill
100 g soft goat’s cheese (chevin), crumbled
Sea salt and freshly ground black pepper, to taste
Fresh dill sprigs, for sprinkling

For the sauce:

1 cup vegetable stock
1/2 cup crème fraîche
25 g dill, chopped
1 clove garlic, crushed
1 lemon, zested

Method

Stir-fry the asparagus in the olive oil until just cooked and bright green. Set aside.

Mix the sauce with the drained pasta (reserve some of the pasta water). Add the salmon, asparagus and goat’s cheese. Season to taste.

If necessary, loosen with a little pasta water. Serve immediately sprinkled with dill.

To make the sauce, blend the stock, crème fraîche, dill, garlic and lemon zest, then transfer to a saucepan and gently simmer for a few minutes until warm.

Venison frikkadel bunny chow

Venison frikkadel rice bowl

Brinjal curry with chickpea dumplings

Serrano-wrapped stuffed pork fillet

Wagyu fat flambadou venison

Pull-apart buns with baked cheese dip

Green salad with goat’s cheese

Pull-apart lamb shank with roast tomato salad and tzatziki

Fettucine with hot-smoked salmon, asparagus and dill

Fettucine with hot-smoked salmon, asparagus and dill

Ingredients

Method