Takes a little effort Archives

Burger recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

Fish recipes

Seafood laksa

25 minutes

Italian recipes

Ostrich lasagne

1 hour

Aliums

Onion Marmalade Souffle

15 minutes

Aliums

Spring onion confit with Gorgonzola soubise

45 minutes

Nut recipes

Peanut butter crème brûlée

30 minutes

Egg recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

Potato tikki with almond-coriander chutney

20 minutes

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Risotto recipes

Basic risotto

1 hour 40 minutes

Stuffed crab (caranguejo recheado)

Serves 4

Prep Time 20 minutes

Cooking Time 30 minutes, including steaming

Ingredients

2 kg small crabs
4 slices white bread
milk, for soaking
2 medium onions, finely chopped
2 T olive oil
2 cloves garlic, crushed
2 large red chillies, finely chopped
1 bay leaf
1 T lemon juice
2 T Parmesan cheese
1 egg, separated
1 T parsley, finely chopped

Method

Preheat the oven to 140°C.

Remove the crab meat from inside the shells and cut into small pieces (retain the shells for stuffing).

Soak the bread in the milk. Over a low heat, sauté the onion in the olive oil, until soft, then add the garlic, chilli and bay leaf.

Turn up the heat and add the crab meat and lemon juice, and mix well. Remove the bread from the milk and add to the crab mixture.

When well combined, add the grated cheese and remove from the heat. Transfer the mixture to a bowl and allow to cool before adding the egg white and chopped parsley.

Ten minutes before serving, spoon the crab mixture into the empty shells and brush with egg yolk. Place in the oven for 15 minutes.

Serve hot.

Cooks note: adapted from the book Hunger for Freedom by Anna Trapido (Jacana Media, 2008)

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Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Seafood laksa

Ostrich lasagne

Onion Marmalade Souffle

Spring onion confit with Gorgonzola soubise

Peanut butter crème brûlée

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Potato tikki with almond-coriander chutney

Pickled turnips and beetroot with rustic chicken liver pate

Basic risotto

Stuffed crab (caranguejo recheado)

Stuffed crab (caranguejo recheado)

Ingredients

Method