Great value Archives

Chicken recipes

Chicken stuffed under the skin

1 - 1 1⁄2 hours

Sweet treat

Coffee pasteis de nata

35 minutes

Beans recipes

White bean confit

2 hours

ClemenGold mandarin

Clemengold Malva pudding with Irish coffee sauce

35 minutes

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Braai recipes

Stokbrood with vanilla-honey baked Camembert

30 minutes

Cheat recipes

Sticky chicken kebabs with cucumber salsa

25 minutes

Chicken recipes

Dijon-and-milk-braised chicken

1 - 1 1⁄2 hours

Fruity dessert

Plum-and-almond tarte tatin

30 minutes

Creamy feta falafel wraps

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour

Ingredients

1 large brinjal
1 t tahini
1 t honey
1⁄4 cup Greek yoghurt
1 x 400 g can Woolworths painted lady beans, drained and rinsed
1 x 400 g can cannellini beans, drained and rinsed
100 g feta
2 cloves garlic , finely chopped
1⁄4 cup parsley and dill (or fennel fronds), chopped
1 t sumac
1 T lemon juice
1 T olive oil
85 g flour
2 free-range eggs, lightly beaten
50 g panko crumbs
Vegetable oil, for frying
4 wraps, charred, for serving
50 g baby organic spinach leaves, for serving
A handful fresh mint, for serving
Lemon wedges, for serving

Method

Preheat the oven’s grill. Prick the brinjal all over and grill for 45 minutes, or until soft and charred.

Peel and place the brinjal, tahini, honey and yoghurt in a blender and blend until smooth. Set aside.

To make the falafel, place the beans, feta, garlic, herbs, sumac, lemon juice and olive oil into a food processor and pulse until chunky.

Shape into small balls, then roll in the flour, dip into the egg and coat in panko crumbs.

Half-fill a small saucepan with oil and place over a medium heat until almost smoking.

Fry the falafel in batches until golden brown and drain on kitchen paper. Serve the falafel in the wraps with the baby spinach, mint, brinjal purée and lemon wedges.

Browse more Mediterranean-inspired dishes here.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Paprika lamb kebabs with twice-cooked chips

Cheesy butternut-and-bacon tart

Potato-and-fennel gratin

Chicken stuffed under the skin

Coffee pasteis de nata

White bean confit

Clemengold Malva pudding with Irish coffee sauce

Stokbrood with vanilla-honey baked Camembert

Sticky chicken kebabs with cucumber salsa

Dijon-and-milk-braised chicken

Plum-and-almond tarte tatin

Creamy feta falafel wraps

Creamy feta falafel wraps

Ingredients

Method