Side Servings Archives

Cauliflower recipes

Buttermilk fried cauliflower

15 minutes

Picnic recipes

Phyllo pastry dippers

Dip recipes

Confit garlic-and-tomato dip

1½ hours

Dip recipes

5-minute DIY trout pâté

Bread recipes

Pull-apart buns with baked cheese dip

35 minutes

Cheese recipes

Whipped ricotta with salsa macha

20 minutes

Cheese recipes

Lemon Parmesan roast potatoes

90 minutes

Christmas recipes

Crispy potato bake

1½ hours

Cauliflower recipes

Creamy baked onions

45 minutes

Berry recipes

Christmas spiced jam

30 minutes

Christmas recipes

Nutritional yeast whipped butter

30 minutes

Christmas recipes

Kale stem salad

20 minutes

Kale stem salad

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 bunch kale
1 T olive oil
2 Woolworths fior di latte

For the pesto:

1 bunch kale leaves, blanched and drained well
¼ cup olive oil
2 T lemon juice
70 g pumpkin seeds, toasted
100 g pecorino, grated
1 t fish sauce

Method

1. Cut the kale off the stems and toss the stems in the olive oil. Set aside the leaves for the pesto.

2. Heat a large pan or griddle pan. Cook the stems on both sides until charred.

3. To make the pesto, place all the ingredients into a blender and blend until slightly chunky. To serve, pile the stems onto a platter, tear over the fior di latte and dress with the pesto.

Find more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Buttermilk fried cauliflower

Phyllo pastry dippers

Confit garlic-and-tomato dip

5-minute DIY trout pâté

Pull-apart buns with baked cheese dip

Whipped ricotta with salsa macha

Lemon Parmesan roast potatoes

Crispy potato bake

Creamy baked onions

Christmas spiced jam

Nutritional yeast whipped butter

Kale stem salad

Kale stem salad

Ingredients

Method