Asian recipes

Reviving Asian duck broth

5 hours

Chicken recipes

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

1 12 hours

Radicchio salad with clementines

5-10 minutes

Brinjal recipes

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

45 minutes

Beetroot recipes

Radish, cauliflower and beetroot piccalilli with baked goats cheese

30 minutes

Corn recipes

Mexican-style mince with grilled corn

30 minutes

Butternut recipes

Chicken and butternut roast

30 - 40 minutes

Asian recipes

Meatballs in Thai green curry sauce

15 minutes

Cheese recipes

Chicken escalope with slow-roasted tomatoes

35 minutes

Chickpea recipes

Chickpea and olive salad

Root vegetable

Celeriac bake with horseradish and blue cheese

55 minutes

Soup recipes

Gazpacho

Gazpacho

By TASTE

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

500 g fresh tomatoes
300 g cucumber
250 g red pepper
100 g green pepper
80 g yellow pepper
400 g water
1 clove garlic
1 T Tabasco
1 T olive oil
1 T sherry vinegar
a pinch salt
Black pepper, to taste

Method

Wash and dice the tomato.

Peel and dice the cucumber and peppers.

Blend the vegetables with the water and garlic.

Strain the liquid mixture and set aside.

Add the Tabasco, olive oil, vinegar, salt and pepper.

Herby slow-cooked lamb shoulder with preserved lemon

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Reviving Asian duck broth

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Radicchio salad with clementines

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

Radish, cauliflower and beetroot piccalilli with baked goats cheese

Mexican-style mince with grilled corn

Chicken and butternut roast

Meatballs in Thai green curry sauce

Chicken escalope with slow-roasted tomatoes

Chickpea and olive salad

Celeriac bake with horseradish and blue cheese

Gazpacho

Gazpacho

Ingredients

Method