Side Servings Archives

Adjika

15 minutes

Stone fruit

Peach-and-coriander pickle

5 minutes

Chip recipes

Truffle-and-Parmesan-coated chips

10 minutes

Biltong recipes

Biltong and peanut brittle popcorn

3 minutes

Preserves and

Rose-petal preserve

5-10 minutes

Cucumber-and-celery pickle

5 minutes

Fresh coconut sambal

10 minutes

Bread recipes

Eastern style focaccia

30 minutes plus 10 minutes resting time

Asian recipes

Quick kimchi

Grainy mustard with brown mustard seeds and turmeric

Serves Makes 3 cups

Difficulty Easy

Prep Time 10 minutes, plus overnight

Ingredients

125 g brown mustard seeds
2 T black peppercorns
2 t fine sea salt
1/2 t sugar
1/2 t turmeric
3/4 cup dry white wine
1/3 cup white wine vinegar, plus 1 T
1/3 cup mustard oil
2/3 cup canola oil

Method

Combine all the dry ingredients in a blender. Add the wine and vinegar. Blend the mixture until the mustard seeds and peppercorns are broken up.

Allow the mixture to stand for 1 hour. Add the oils to the mustard seed mix and blend until the mixture thickens and the texture is to your preference.

Allow to stand overnight so that the mustard can settle, then pour into sterilised jars and seal.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Adjika

Peach-and-coriander pickle

Truffle-and-Parmesan-coated chips

Biltong and peanut brittle popcorn

Rose-petal preserve

Cucumber-and-celery pickle

Fresh coconut sambal

Eastern style focaccia

Quick kimchi

Ginger-and-garlic prawn kebabs with a fragrant salad

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Grainy mustard with brown mustard seeds and turmeric

Ingredients

Method