Main Meals Archives

Risotto recipes

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

20 minutes

Breakfast recipes

Eggs Benedict

30 minutes

Braaied lamb chops with bean mash

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

Olive oil
sea salt and freshly ground black pepper, to taste
2 lamb chops, per seving

For the bean mash:

500 g dried beans, cooked
65-125 ml olive oil
2 garlic cloves, crushed
Sea salt and freshly ground black pepper, to taste

Method

1. Oil and season the chops. Braai the chops until nicely browned outside but still rosy-rare inside.

2. To make the bean mash, roughly blend the hot cooked beans with a hand-held electric stick blender, gradually adding ¼-½ cup olive oil. Stir in the crushed garlic and season to taste. If it’s too thick, thin down with water stock or more oil.

TASTE's take: TASTE’s consultant food editor, Phillippa Cheifitz, spends weekdays in Cape Town and weekends in Paternoster on the West Coast, where top-quality ingredients offer her inspiration for laidback lunches, braais, picnics and dinners, featured in Lazy Days – Easy Summer Cooking.

Also enjoy her mushroom crostini and smoked snoek and avocado tabbouleh.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Sweetcorn bread with Parmesan ice cream and lemon confit

Trout-and-green strawberry salad with lime-and verjuice dressing

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

Trout spring green and potato salad

Fennel-and-orange roast chicken with sweet potato crisps

Tomato olive and Parmesan risotto

Japanese-style duck with mushrooms and noodles

Salmon with kale and Asian dressing

Eggs Benedict

Cape Malay seafood curry

Crispy pork belly sandwich

Braaied lamb chops with bean mash

Braaied lamb chops with bean mash

Ingredients

Method