Great value Archives

Sausage recipes

Boerewors stew

15 minutes

Christmas dessert

Gooseberry cream vanilla sponge trifle with singed meringue caps

2 minutes

Afternoon tea

White chocolate cardamom and orange layered cake with white chocolate ganache

1 hour

Berry recipes

Rhubarb and strawberry tart

40 minutes

Coffee recipes

Coffee-and-date cake

35 minutes

Lemon syrup cake

35 minutes

Warm pudding

Self-saucing lemon pudding

20 - 30 minutes

Camembert and tomato tart

25 minutes

Cocktail recipes

Bloody Mary tomato cocktail

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Brinjal recipes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

3 red peppers, halved
3 T olive oil
1 x 500 g rack of lamb

For the mustard rub, mix:

1 T cumin seeds
2 T coriander seeds
1 T English mustard
3 T Dijon mustard
2 t honey
Sea salt, to taste

For the pomegranate-grilled brinjals:

2 brinjals, sliced lengthways
1 T olive oil
Sea salt, to taste

For the dressing, whisk:

1 cup Greek-style yoghurt
1/2 cup pomegranate concentrate
2 T olive oil
2 T dill, chopped
50 g microgreens
Sea salt and freshly ground black pepper, to taste
Cheese-and-onion French loaf, for serving

Method

Coat the red peppers in oil and place skin side-up on a foil baking tray. Roast in a closed Weber for 15 to 20 minutes until the skins start to blister.

Smear the mustard rub onto the rack of lamb. Place in a foil baking tray and roast in the closed Weber with the peppers for 10 to 15 minutes. Sear the lamb on the grill, fat side down, until brown.

Coat the brinjal slices with olive oil and grill for 3 to 5 minutes. Sprinkle with salt.

Slice the lamb rack and place in a serving dish with the brinjals and red peppers, drizzled with the dressing. Serve with the cheese-and-onion French loaf.

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Crumbed pork steak with pineapple salsa

Boerewors stew

Gooseberry cream vanilla sponge trifle with singed meringue caps

White chocolate cardamom and orange layered cake with white chocolate ganache

Rhubarb and strawberry tart

Coffee-and-date cake

Lemon syrup cake

Self-saucing lemon pudding

Camembert and tomato tart

Bloody Mary tomato cocktail

Kebabs with tomato salad and roasted garlic and peanut dressing

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Ingredients

Method