Takes a little effort Archives

Asparagus recipes

Cranberry and orange hot cross buns with milk chocolate drizzle

15 minutes

Easter recipes

Traditional homemade hot cross buns

15 minutes

Braai recipes

Chicken tikka masala

1 hour, 20 minutes

Chicken meatloaf with crispy baguette

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/2 hours

Ingredients

200 g leeks, sliced lengthways
1 T sunflower oil
200 g exotic mushroom mix, finely chopped
6 bacon rashers, finely choppe
1 red onion, finely chopped
3 garlic cloves, chopped
Sea salt and freshly ground black pepper, to taste
500 g chicken mince
250 ml cream
2 free-range egg whites
1/2 t ground nutmeg
1/2 t cloves, ground
2 T parsley, chopped
3 T butter
1 baguette, thinly sliced
1 T olive oil
4 T Dijon mustard, for serving

Method

1. Preheat the oven to 180°C.

2. Bring a saucepan of water to a simmer over a medium heat. Separate the leeks and blanch in the simmering water for 30 seconds. Use a few of the blanched leeks to line a 20 cm x 11 cm loaf tin.

3. Heat the sunflower oil in a pan over a medium heat. Add the mushrooms, bacon, red onion and garlic to the pan and sauté until the bacon is crisp and the onions have softened. Remove from the pan and set aside.

4. Place the chicken mince, cream, egg whites, nutmeg, cloves and parsley into a large bowl. Mix to combine.

5. Spoon half the mushroom mixture into the loaf tin, then top with half the chicken mince. Spoon over the remaining mushroom mixture, then top with the remaining chicken mince.

6. Press down firmly, then cover with the remaining leeks.

7. Melt 1 T butter, brush the leeks and roast for 1 hour and 10 minutes. Remove from the oven and cool slightly.

8. Heat the remaining butter and olive oil in a pan over a medium heat. Place the sliced baguette in the pan and toast on both sides.

9. Serve the terrine with the crispy baguette and Dijon mustard.

Cook’s note: This terrine is delicious served hot or cold. Instead of mustard, serve it with piccalilli, chutney or gherkins.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Beef-and-beer pie with slow-roasted cipollini onions

Curried spiral breads with satay-style chicken strips

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Asparagus and fennel souffle

Lemon-and-ginger treacle tart

Cranberry and orange hot cross buns with milk chocolate drizzle

Traditional homemade hot cross buns

Chocolate-chip stokbrood

Crispy ciabatta

Chicken tikka masala

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Chicken meatloaf with crispy baguette

Chicken meatloaf with crispy baguette

Ingredients

Method