Calamari

Calamari bobotie

30 minutes

Quinoa recipes

Pan-fried salmon with beetroot quinoa salad

25 minutes

Cooking with

Ostrich neck in rich red wine sauce

7–8 hours

Kafta

10 minutes

Aliums

Garlic-butter roast chicken with guava pickle

30 minutes

Pork belly with maple-roasted guavas

1½ hours

Gnocchi recipes

Basic gnocchi

1 hour

Bacon recipes

Crispy lardon and spicy tomato risotto

50 minutes

Butternut recipes

Mascarpone and butternut risotto

40 minutes

Braai recipes

Curry marinated chicken and brinjal kebabs

10 minutes

Eisbein pot au feu

Lamb steaks in pita breads

15 minutes

Lamb steaks in pita breads

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 x 400 g free-range lamb steaks
1 T olive oil
Juice of 1 lemon
1 Clove crushed garlic
200 g plain yoghurt
Toasted pita breads
Coriander

Method

In a hot pan, fry free-range lamb steaks in olive oil for 5 minutes a side, or until golden. Remove from the pan and leave to rest for 5 minutes.

Add the juice of 1 lemon and one clove crushed garlic to plain yoghurt. Cut the lamb steaks into cubes and serve with toasted pita breads.

Add spoonfuls of garlic yoghurt and scatter with sliced radish and chopped coriander.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Calamari bobotie

Pan-fried salmon with beetroot quinoa salad

Ostrich neck in rich red wine sauce

Kafta

Garlic-butter roast chicken with guava pickle

Pork belly with maple-roasted guavas

Basic gnocchi

Crispy lardon and spicy tomato risotto

Mascarpone and butternut risotto

Curry marinated chicken and brinjal kebabs

Eisbein pot au feu

Lamb steaks in pita breads

Lamb steaks in pita breads

Ingredients

Method