Main Meals Archives

Chicken recipes

Dijon-and-milk-braised chicken

1 - 1 1⁄2 hours

Beans recipes

Creamy feta falafel wraps

1 hour

Breakfast recipes

Croque madame gratin with Parmesan corn

35 minutes

Chicken recipes

Rosemary-and-lemon chicken

1 hour

Apple recipes

Pork sausages with fennel and butter bean apple mash

30 minutes

Asian recipes

Cook the new cover: “upside down” crispy roast pork with tamarind curry

1 hour

Duck recipes

Spiced roast duck in a salt crust with a rhubarb-and-plum pickle

11⁄2 hours plus 20 minutes’ resting time

Braai recipes

Braaied sumac chicken

1 hour

Braai recipes

Grilled hake with lemon and chilli

30 minutes

Breakfast recipes

Soufflé egg tray

45 minutes

Soufflé egg tray

Serves Hannah Lewry

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

18 free-range eggs
sea salt and freshly ground black pepper, to taste
250 g frozen peas
20 g mint, chopped
180 g Woolworths hot-smoked trout
2 x 50 g packets chorizo, chopped
350 g baby marrows
100 g chevin

Method

Separate the eggs into two large bowls. Season the egg yolks and set aside.

Blanch the peas and plunge into cold water. Place in a bowl, season, smash slightly and fold through the mint.

Flake the trout into chunks and set aside.

Fry the chorizo until golden, then drain on kitchen paper.

Peel baby marrows into ribbons using a vegetable peeler, then grill in a pan, season to taste and set aside.

Preheat the oven to 150°C. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the seasoned egg yolks.

Place into a greased 37 x 25 cm ovenproof dish and bake for 15 minutes, or until cooked but slightly wobbly.

Add the toppings and serve immediately.

Browse more breakfast recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Steak with chargrilled spring onion butter

Sticky chicken kebabs with cucumber salsa

Dijon-and-milk-braised chicken

Creamy feta falafel wraps

Croque madame gratin with Parmesan corn

Rosemary-and-lemon chicken

Pork sausages with fennel and butter bean apple mash

Cook the new cover: “upside down” crispy roast pork with tamarind curry

Spiced roast duck in a salt crust with a rhubarb-and-plum pickle

Braaied sumac chicken

Grilled hake with lemon and chilli

Soufflé egg tray

Soufflé egg tray

Ingredients

Method