Great value Archives

Braai recipes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

15 minutes

Seared chicken-liver pate with a drizzle of pomegranate

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

2 x 125 g tubs chicken-liver pâté
100 g shelled pistachio nuts, chopped
baby cos lettuce leaves, to serve
12 strawberries, thinly sliced
4 T pomegranate concentrate, warmed
extra-long breadsticks, for serving

Method

Place the chicken-liver pâté in the freezer for 15 minutes. Unmould and slice into thick pieces. Sprinkle each side with pistachio nuts.
Heat a nonstick pan until hot then quickly sear each piece. Keep warm in the oven until all the pieces have been seared.
Place on a few baby cos lettuce leaves, scatter over the strawberries and drizzle with the warmed pomegranate concentrate (available from Woolworths or Verlaque). Serve with extra-long breadsticks.

Cooks note: To make the extra-long breadsticks, slice Italian breadsticks into thin lengths, drizzle with olive oil and grill until golden brown.

Variation: The chicken liver and bacon pâté also works well.

Per serving: 947kJ, 7.9g protein, 19.2g fat, 6.8g carbs

TASTE’s take:
Seared pate is the cheat's version of foie gras.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Spinach and halloumi parcels topped with roasted garlicky chicken

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Marinated olives, greek feta and sundried cherry tomato

Thai roast chicken and basil fritters with rice noodle salad

Korma-spiced Indian curry with roast chicken and chunky vegetables

Conchiglioni with roast chicken and tomato

Spicy coconut chicken with pomegranate

Olive and caramelised onion tart

Baked ricotta tart with bulgur wheat crust

Moroccan-infused vegetable terrine with roasted pine nuts

Spicy bacon-wrapped ostrich burger with onion-marmalade centre

Seared chicken-liver pate with a drizzle of pomegranate

Seared chicken-liver pate with a drizzle of pomegranate

Ingredients

Method