Chocolate recipes

Modern pavlova caramel stack

1 hour, plus 3 hours setting time

Pavlova recipes

Granadilla and mango pavlova eaton mess

1 hour, plus 3 hours setting time

Meringue recipes

Traditional pavlova with berries and cream

1 hour, plus 3 hours setting time

Roast beef with cafe de paris butter and mash

1 hour, 30 minutes

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Pan-fried pork medallions with coconut-sweet potato salad

30 minutes

Avocado recipes

Avocado soup with tomato salsa

Potato recipes

Crispy potato cakes draped with salmon and red onion slivers

25 minutes

Ice cream

Pork steaks with cassis raspberry sauce and ginger straws

15 minutes

Pork steaks with cassis raspberry sauce and ginger straws

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T olive oil
2 T butter
2 pork steaks
Coarse salt and freshly ground black pepper
2 spring onions, sliced on the diagonal, to garnish

For the raspberry sauce:

2 cups raspberries
4 T cassis
1/2 cup caster sugar

For the ginger straws:

1/2 cup sunflower oil
1 large knob ginger, peeled and cut into matchstick-sized lengths

Method

Preheat the oven to 200°C. Heat a pan until very hot and add the oil and butter. When the butter starts to brown slightly, place the steaks in the pan and fry for 3 minutes a side, or until golden in colour.

Finish off in the oven for 2 minutes. Season to taste and serve drizzled with the raspberry sauce and garnished with ginger straws and spring onion.
To make the raspberry sauce:
Add the raspberries to a small saucepan, along with the cassis and caster sugar. Over a low heat, reduce the sauce until it thickens slightly and the berries begin to bleed.

To make the ginger straws:
In a small saucepan over a high heat, heat the oil until hot. Lower the heat slightly, then carefully add the ginger pieces and deep-fry until golden brown. Drain on kitchen paper.

Per serving: 3276 kJ, 27 g protein, 45.6 g fat, 72 g carbs

TASTE’s take:
This is a simple raspberry sauce that you can even serve with vanilla-began ice cream.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Modern pavlova caramel stack

Granadilla and mango pavlova eaton mess

Traditional pavlova with berries and cream

Roast beef with cafe de paris butter and mash

Baked mussel and salmon coconut curry parcels

Kalahari truffles with parsley and lemon butter

Baked prawns with lemon and basil salsa

Pan-fried pork medallions with coconut-sweet potato salad

Avocado soup with tomato salsa

Crispy potato cakes draped with salmon and red onion slivers

Plum-and-coconut ice cream

Pork steaks with cassis raspberry sauce and ginger straws

Pork steaks with cassis raspberry sauce and ginger straws

Ingredients

Method