Great value Archives

South African

Samp and bean pilaf

1 hour

South African

Traditional samp and beans

2 1/2 hours

Chickpea recipes

Inzimino de ceci (Chickpeas with Swiss chard)

1 12 hours

Grilled butternut salad

15 minutes

Broccoli recipes

Broccoli with buffalo mozzarella and almond milk

5 minutes

Soup recipes

Cavolo nero soup

1 hour

Cabbage recipes

Savoy cabbage rissoles

50 minutes

Chicken recipes

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

1 12 hours

Radicchio salad with clementines

5-10 minutes

Sandwich recipes

Snoek sandwich with spicy cabbage relish

15 minutes

Beetroot recipes

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

70 minutes

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

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

4 coloured brinjals (1 of each colour)
4 T olive oil
sea salt flakes, to taste
Black pepper, to taste
2 T parsley, roughly chopped
1 lemon, juiced
4 x 150 g portions of beef fillet steaks
2 T sunflower oil
5 cm ginger 1 piece
4 garlic cloves, thinly sliced

For the peanut tahini

150 g roast peanuts
125 ml sunflower oil
sea salt, to taste

Method

Preheat the oven to 180°C and heat a griddle pan over a high heat.

Slice the brinjals into 1 cm-thick slices, place on a baking sheet and brush with olive oil.

Place the brinjals on the griddle pan and grill for 3 minutes, then turn and cook the other side.

Place the grilled brinjals on a baking tray, season to taste and sprinkle over the parsley and lemon juice. Bake for 20 minutes.

Preheat the griddle pan once more. Season the steaks and grill, turning once only. Once the steaks are cooked, wrap in tinfoil and rest for 10 minutes.

To make the fried garlic and ginger, heat the sunflower oil in a pan over a medium heat. Thinly slice the ginger into thin matchsticks.

Fry in the oil for 30 seconds or until crisp. Do the same with the garlic.

To make the peanut tahini, place the peanuts, oil and salt in a food processor and blend at a high speed. The longer you blend the paste, the smoother it will be.

Slice the steak and serve with the grilled brinjals, garnished with the fried ginger and garlic.

Discover more steak recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Samp and bean pilaf

Traditional samp and beans

Inzimino de ceci (Chickpeas with Swiss chard)

Grilled butternut salad

Broccoli with buffalo mozzarella and almond milk

Cavolo nero soup

Savoy cabbage rissoles

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Radicchio salad with clementines

Snoek sandwich with spicy cabbage relish

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

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

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

Ingredients

Method