Side Servings Archives

Braai recipes

Oat porridge pot bread

50 minutes

Bread recipes

Potato bread

30 minutes

Cheese recipes

Spicy potato-and-cheese balls

20 minutes

Five-ingredient recipes

Harissa butter

Toast recipes

Tomatoes on toast with lentils

Nut recipes

Ditloo with spinach and peanut butter

2 hours

Bread recipes

Green vegetable bread

25 minutes

Bread recipes

Mieliebrood

30–35 minutes

Nightshade recipes

Roast amadumbe

30 minutes

Chip recipes

Seaweed fries

30 minutes

Braai recipes

Imbizo shisanyama’s chakalaka

1 hour

Air-fryer recipes

Air-fryer potato bake

40 minutes

Air-fryer potato bake

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

4 potatoes, peeled and thinly sliced
2 brinjals, thinly sliced
3 T butter, melted
2 cloves garlic, chopped
250 g ricotta
salt, to taste
½ cup chicken stock
30 g anchovies

Method

1. Toss the potato and brinjals in the butter.

2. Using a baking dish that fits in the air-fryer, layer the potatoes, brinjals, garlic and ricotta in the dish, seasoning generously. Cook at 180°C for 18 minutes.

3. Pour over the stock, top with the anchovies and air-fry for a further 15–20 minutes at 180°C.

Photographs: Jan Ras
Recipes and Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Find more air-fryer recipes here.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Oat porridge pot bread

Potato bread

Spicy potato-and-cheese balls

Harissa butter

Tomatoes on toast with lentils

Ditloo with spinach and peanut butter

Green vegetable bread

Mieliebrood

Roast amadumbe

Seaweed fries

Imbizo shisanyama’s chakalaka

Air-fryer potato bake

Air-fryer potato bake

Ingredients

Method