Main Meals Archives

Braai recipes

Braaied lemon and herb chicken

50 to 60 minutes

Brinjal recipes

Free-range chicken and brinjal curry

15 minutes

Roast lamb with crisp onion and tahini

45 minutes

Fish recipes

Spiced fish with cashews on coconut basmati rice

30 minutes

Apple recipes

Pan-grilled pork chops with apple and potato bake

45 minutes

Ostrich recipes

Baked ostrich meatballs

30 minutes

Mushroom recipes

Pasta with mushroom-lentil ragu

25 minutes

Asian-style chicken and vegetable broth with chicken tempura

1 hour

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Red pepper risotto with ricotta-stuffed courgette flowers

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 T butter
3 shallots, finely sliced
2 red peppers, diced
2 cloves garlic, grated
100 g Arborio rice
½ cup Marsala wine
2 cups ready-made organic vegetable stock
½ cup chopped parsley
½ T olive oil
4 T ricotta
4 courgettes with flowers
Sea salt and freshly ground black pepper

Method

Place a saucepan over a very low heat; add the butter and leave to melt. Add the sliced shallots, peppers and garlic. Fry until they soften but do not colour.

Add the rice and stir until well coated. Cook for 3 minutes, stirring continuously. Add the Marsala and cook for 2 minutes. Add the stock, a little at a time and stirring frequently, and cook until it is absorbed and the risotto is creamy. Fold in the parsley and set aside.

Heat the olive oil in a small pan over a medium heat. Divide the ricotta into 4 portions and gently fill the cavity of each courgette flower, closing the petals to finish. Gently fry in the olive oil until just golden. Season to taste and serve with the risotto.

Cook’s note: Courgettes with their flowers are very rare. If you can’t find them, simply grate the courgettes into the risotto and crumble over fresh ricotta to serve.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Roast vegetable puttanesca with wholegrain penne

Sesame chicken and noodle stir-fry with Asian sauce

Braaied lemon and herb chicken

Free-range chicken and brinjal curry

Roast lamb with crisp onion and tahini

Spiced fish with cashews on coconut basmati rice

Pan-grilled pork chops with apple and potato bake

Baked ostrich meatballs

Pasta with mushroom-lentil ragu

Asian-style chicken and vegetable broth with chicken tempura

Ricotta and lemon chicken with roast peppers

Red pepper risotto with ricotta-stuffed courgette flowers

Red pepper risotto with ricotta-stuffed courgette flowers

Ingredients

Method