Duck recipes

Warm roasted duck and turnip salad

30 minutes

Seared chicken and asparagus with homemade mayo and crisps

20 minutes

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

8 hours

Minted brinjal and Labneh creamy mash

10 minutes

Succulent prime rib with a sticky shallot-and-beetroot marmalade

2 hours

Risotto recipes

Beetroot risotto with lemon mascarpone

40 minutes

Haddock fillets with a beetroot puree and garlic cream

40 minutes

Egg-filled pasta pockets topped with ribbons of crispy bacon

10 minutes

Fish recipes

Panfried hake with polenta and wilted baby spinach

20 minutes

Turkey recipes

Christmas turkey with lentil salad and lemony mushrooms

2 hours 30 minutes

Apple recipes

Cranberry and apple glazed gammon topped with caramelised apple and blueberries, and served with crisp greens

1 hour

Brinjal recipes

Hot fast-roast chicken and brinjal on greens

45 minutes

Hot fast-roast chicken and brinjal on greens

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 free-range chicken (about 1.2 kg)
3 T olive oil, plus extra for drizzling
2 cloves garlic, crushed
1 t dried oregano
Sea salt and freshly ground black pepper
2 slim, medium-sized brinjals (about 350 g), sliced lengthways
1 x 110 g pillow pack rocket, watercress and baby spinach
Flaky salt

Method

Cut out the backbone of the chicken (freeze it for stock). Wash the chicken then dry well. Open out and give it a good thump to flatten.
Mix the olive oil with the garlic, oregano and some seasoning, then set aside. Arrange overlapping slices of brinjal in an oiled roasting pan. Season and moisten with olive oil.
Place the prepared chicken, skin side up, over the brinjal. Gently lift the skin, snipping with scissors to loosen, if necessary. Pour over the flavoured oil and rub into the flesh. Rub any leftover oil into the skin. Season lightly with flaky salt.
Roast at 230°C for 40 minutes, or until crisp and golden. Quarter the chicken then spoon the chicken and brinjal over piles of greens moistened with lemon juice and seasoned to taste.
Per serving: 3035 kJ, 43.4 g protein, 57.1 g fat, 4.3 g carbs

TASTE’s take:
The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavours of the chicken and brinjal.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Warm roasted duck and turnip salad

Seared chicken and asparagus with homemade mayo and crisps

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

Minted brinjal and Labneh creamy mash

Succulent prime rib with a sticky shallot-and-beetroot marmalade

Beetroot risotto with lemon mascarpone

Haddock fillets with a beetroot puree and garlic cream

Egg-filled pasta pockets topped with ribbons of crispy bacon

Panfried hake with polenta and wilted baby spinach

Christmas turkey with lentil salad and lemony mushrooms

Cranberry and apple glazed gammon topped with caramelised apple and blueberries, and served with crisp greens

Hot fast-roast chicken and brinjal on greens

Hot fast-roast chicken and brinjal on greens

Ingredients

Method