Egg recipes

Rooibos-marbled eggs

4 minutes

Apple recipes

Apple tatins with cheese-baked pastry and sticky caramel

15 minutes

Potato, saffron and trout bake

30 minutes

Slowcooked beef with pasta

3 hours 20 minutes

Soup recipes

Samp-and-bean soup (Locro Argentina)

2½ hours

Grilled steak with Chimichurri

8 minutes

Chops recipes

Lamb chops with olive, orange and anchovy sauce

30 minutes

Organic mafaldine with slow-simmered organic onion sauce served with seared free-range beef

45 minutes

Chickpea recipes

Organic chickpea and coriander pasta

15 minutes

Chilli recipes

Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

20 minutes

Bean hot pot with gorgonzola and fresh sage

40 minutes

Apple recipes

Roasted duck breasts with apple, maple syrup and apple vinaigrette

25 minutes

Roasted duck breasts with apple, maple syrup and apple vinaigrette

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

4 x 200 g duck breasts
sea salt
2 medium-sized Granny Smith apples, finely sliced
a few sprigs of thyme
1 stick cinnamon
maple syrup, for drizzling
watercress, for serving
sweet-potato chunks, sautéed, for serving

For the apple vinaigrette, mix together

1/3 cup apple juice
1 T apple cider vinegar
1 T organic avocado oil
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 190ºC.

Prick the duck breasts well, pour over boiling water then drain and dry. In a heavy, nonstick pan, slowly brown the breasts, skin side down.

Flip and briefly brown the undersides.

Remove from the rendered fat and season with salt. Arrange the apple in a lightly oiled baking pan.

Add a few sprigs of thyme and a cinnamon stick then top with the duck breasts, skin side up.

Drizzle over a little maple syrup. Roast for 15 minutes or until just cooked and still moist.

Divide among four warm plates then spoon over the apple vinaigrette.

Serve with watercress and sautéed sweet potato.

Cook’s tip: If you prefer, substitute the duck with chicken. Choose breasts on the bone, about 250g each, and roast for an additional 5 minutes.

Per serving: 3048.7kJ, 33.1g protein, 49.5g fat, 31.1g carbs

Spinach lasagne

Pot bread

Italian fondue

Rooibos-marbled eggs

Apple tatins with cheese-baked pastry and sticky caramel

Potato, saffron and trout bake

Slowcooked beef with pasta

Samp-and-bean soup (Locro Argentina)

Grilled steak with Chimichurri

Lamb chops with olive, orange and anchovy sauce

Organic mafaldine with slow-simmered organic onion sauce served with seared free-range beef

Organic chickpea and coriander pasta

Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

Bean hot pot with gorgonzola and fresh sage

Roasted duck breasts with apple, maple syrup and apple vinaigrette

Roasted duck breasts with apple, maple syrup and apple vinaigrette

Ingredients

Method