Asparagus recipes

Asparagus, feta and chilli bruschetta

10 minutes

Sugar snap pearl barley risotto

40 minutes

Chilli recipes

Grilled prawns with chillies and coriander

5 minutes

Quick and easy salmon

5 minutes

Sicilian ceviche

Fish recipes

Angelfish with smashed peas

15 minutes

Fiery paprika and garlic quick-fried prawns

5 minutes

Asparagus recipes

Baked asparagus and ham frittata

20 minutes

Prawn and clementine salad

5 minutes

Steak recipes

Grilled steak and beetroot salad

20 minutes

Fish recipes

Poached white fish in Asian broth

15 minutes

Asian ginger and pork broth

15 minutes

Asian ginger and pork broth

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

6 cups chicken stock
1–2 T soya sauce
1 x 5 cm ginger, thinly sliced
6 cups chicken stock
2 cloves garlic, thinly sliced
1 chilli, thinly sliced
400 g pork fillet
1 T olive oil
Handfuls baby spinach, washed

Method

Place the chicken stock in a saucepan over a medium to low heat. Add the soya sauce, ginger, garlic and fresh chilli. Simmer gently for 5 to 10 minutes.

Place a pan over a medium to high heat and rub the pork fillet with olive oil. Sear on both sides for 4 minutes, or until cooked to your liking.

Remove from the heat and slice, then add to the broth, along with handfuls of washed baby spinach.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Asparagus, feta and chilli bruschetta

Sugar snap pearl barley risotto

Grilled prawns with chillies and coriander

Quick and easy salmon

Sicilian ceviche

Angelfish with smashed peas

Fiery paprika and garlic quick-fried prawns

Baked asparagus and ham frittata

Prawn and clementine salad

Grilled steak and beetroot salad

Poached white fish in Asian broth

Asian ginger and pork broth

Asian ginger and pork broth

Ingredients

Method