Side Servings Archives

Afternoon tea

Soya-cured devilled eggs

10 minutes

Dip recipes

Smoked mackerel pâté

10 minutes

Nightshade recipes

Abi’s fondant potatoes

40 minutes

Salad recipes

Grilled halloumi salad

20 minutes

Cheese recipes

Cheesy smoked pepperoni salami pizza dip

15 minutes

Picnic recipes

Smoked trout cucumber salad

Potato recipes

Twice-baked potatoes

1 hour

Italian recipes

Porcini girasolini with crispy Parma ham

15 minutes

Butternut recipes

Winter citrus salad

1 hour

Braai recipes

Black bean chakalaka

25 minutes

Poached leeks with creamy asparagus sauce

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

300 g leeks, sliced lengthways and washed
4 garlic cloves
¾ cup white wine
1 cup vegetable stock
lemon wedges, for serving
For the dressing:
170 g asparagus, blanched and chopped
3 T dill
2 T chives, chopped
1 cup cream
100 g feta
extra virgin olive oil, for drizzling
salt, to taste

Method

1. Place the leeks and garlic in a pan with the wine and stock. Simmer for 10 minutes, then drain.

2. To make the dressing, blend all the ingredients together. Chill until ready to serve.

3. To serve, spoon the dressing over the leeks, drizzle with olive oil and season with salt. Squeeze over the lemon.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Crunchy cauliflower-and-chicken slaw

Soya-cured devilled eggs

Smoked mackerel pâté

Abi’s fondant potatoes

Grilled halloumi salad

Cheesy smoked pepperoni salami pizza dip

Smoked trout cucumber salad

Twice-baked potatoes

Porcini girasolini with crispy Parma ham

Winter citrus salad

Black bean chakalaka

Poached leeks with creamy asparagus sauce

Poached leeks with creamy asparagus sauce

Ingredients

Method