Main Meals Archives

Seafood recipes

Whole Roast duck with cherry, cinnamon and nutmeg sauce

1 hour, 10 minutes

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Christmas recipes

Buttery roast turkey with sausage stuffing and plums

3 hours

Christmas recipes

Cranberry-and-Port-glazed three-bird roast

1 hour

Apple recipes

Gammon with chipolatas, salted toffee apples and pork crackling

30 minutes

Brinjal recipes

Baked layered brinjal with ham

45 minutes

Braised chicken with tomatoes and peppers

40 minutes

Lasagne recipes

Pap lasagne

45 minutes

Pap lasagne

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

750 ml water
Salt, a pinch
2 rosemary sprigs
350 g maize meal
4 T butter
1½ cups Parmesan grated, plus extra for sprinkling
3 T truffle-flavoured oil
1 red onion, finely sliced
2 garlic cloves, crushed
750 g mixed wild mushrooms, sliced
50 g dried porcini mushrooms, soaked in 2 cups warm water
200 g spinach, washed and chopped
4 T flour
250 ml low-fat milk
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.

2. In a medium-sized saucepan, bring the water, salt and rosemary to a rapid boil. Add half the maize meal, reduce the heat to medium, cover and cook for 8 minutes. Stir the mixture and add the remaining maize meal, a little at a time, beating it against the sides of the saucepan with the back of the wooden spoon – this should take about 5 minutes.

3. Reduce the heat further, cover and cook for 10 to 15 minutes. Add 2 T butter, remove the rosemary stem and mix well. Stir in ½ cup Parmesan. Spread half the mixture on the bottom of a 22 x 16 cm greased casserole dish. Spread the remaining half onto a piece of clingfilm, to the same size, to use as a second layer when layering the lasagne.

4. In a large saucepan, heat the oil and sauté the onion and garlic for 2 minutes. Add the wild mushrooms and sauté for 5 minutes. Drain the soaked mushrooms and add to the wild mushrooms, along with 1 cup soaking liquid, and the spinach. Cook for a further 3 minutes. Remove from the pan and set aside.

5. Add the remaining butter to the same pan, stir in the flour and pour in the milk and remaining mushroom soaking liquid, stirring with a whisk. Bring to the boil and cook for 5 minutes, or until the sauce cooks and thickens. Remove from the heat, add the remaining Parmesan and season to taste. In the prepared dish, spread a layer of the sauce on top of the pap layer followed by a third of the mushroom-and-spinach mixture. Repeat, ending with a layer of mushroom mixture. Sprinkle with Parmesan and bake for 15 minutes. Cool slightly and serve.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Stir-fried beef with sweet peppers and coriander rice

Creamy smoked salmon

Mixed salad with feta

Seafood pasta salad

Whole Roast duck with cherry, cinnamon and nutmeg sauce

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Buttery roast turkey with sausage stuffing and plums

Cranberry-and-Port-glazed three-bird roast

Gammon with chipolatas, salted toffee apples and pork crackling

Baked layered brinjal with ham

Braised chicken with tomatoes and peppers

Pap lasagne

Pap lasagne

Ingredients

Method