Side Servings Archives

Christmas recipes

Abi’s Christmas potatoes three ways

20 minutes - 1 hour

Braai recipes

Coal-roasted sweet potatoes

30 minutes

Great value

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

Beans recipes

Harissa ruby vegetables with feta and black-bean salad

25 minutes

Potato recipes

Potato salad with herbed chilli dressing

15 minutes

Cauliflower recipes

Cauliflower-and-pine nut salad

30 minutes

Christmas recipes

Sliced roast potatoes

20 minutes

Anchovy recipes

Brussels sprouts, anchovy and Parmesan salad

30 minutes

Christmas recipes

Summer white peach salad with smoky buttermilk dressing

5 minutes

Chip recipes

Crispy polenta fries

10 minutes

Asian recipes

Nori Jam

20 minutes

Nori Jam

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 T palm sugar
200 g jar pickled ginger juice
3 T rice vinegar
8 sheets nori
1 t salt

Method

1. Melt the palm sugar in the pickled ginger juice and rice vinegar in a small saucepan.

2. Rehydrate the nori in cold water for 10 minutes. Squeeze out any excess water, then add to the pan. Cook over a low heat until mixture becomes jammy.

3. Season with salt.

Cook’s note: If you enjoy foraging and know where to find fresh seaweed, use fresh seaweed and skip the rehydration.

Find more Asian recipes here.

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Fried cauliflower

Spinach, avo and basil dip with crispy baby marrows

Abi’s Christmas potatoes three ways

Coal-roasted sweet potatoes

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Harissa ruby vegetables with feta and black-bean salad

Potato salad with herbed chilli dressing

Cauliflower-and-pine nut salad

Sliced roast potatoes

Brussels sprouts, anchovy and Parmesan salad

Summer white peach salad with smoky buttermilk dressing

Crispy polenta fries

Nori Jam

Nori Jam

Ingredients

Method