Side Servings Archives

Braai recipes

Sticky grilled plum sauce

10 minutes

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Salad recipes

Marinated marrow salad

30 minutes

Anchovy recipes

Grilled broccoli steaks with white beans, red onions and anchovy butter

15 minutes

Mielie recipes

Mielie, basil, mint, lime and feta salad

Asian recipes

Wasabi salt

Asian recipes

Yuzu kosho (Japanese ‘salsa’)

Asian recipes

Togarishi (five spice)

15 minutes

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Asian recipes

Crunchy tsukemono (pickled brinjal)

20 minutes

Dressing recipes

Roast tomato dressing

20 minutes

Lemon-caper aïoli

Serves Makes 1 cup

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 free-range egg
1 t Dijon mustard
1¼ cups sunflower oil
½ lemon, juiced
¼ cup Italian parsley, chopped
2 T capers, drained
2 cloves garlic, minced
2 t sherry vinegar
Sea salt and freshly ground black pepper, to taste

Method

Place the egg and mustard in a bowl and whisk together. Slowly add the oil while whisking. When the mixture thickens, add the lemon juice. Add the remaining ingredients and season to taste.

Try the lemon-caper aïoli with some of our seafood recipes or with these fish cakes.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Sticky grilled plum sauce

Roast cauliflower with peri peri

Marinated marrow salad

Grilled broccoli steaks with white beans, red onions and anchovy butter

Mielie, basil, mint, lime and feta salad

Wasabi salt

Yuzu kosho (Japanese ‘salsa’)

Togarishi (five spice)

Crunchy tsukemono (pickled brinjal)

Roast tomato dressing

Crispy roasted baby cabbages with Parmesan and pancetta

Lemon-caper aïoli

Lemon-caper aïoli

Ingredients

Method