Recipes for starters & light meals

Breakfast recipes

Truffled eggs Benedict

20 minutes

Fritter recipes

Marrow, pine nut and feta fritters

15 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Watermelon recipes

African watermelon salad

25 minutes

Pasta recipes

Chorizo, pea and feta pasta

10 minutes

French toast

Mushrooms on French toast

15 minutes

Potato dumplings with gammon and sauerkraut

45 minutes (less if baking single portions)

South African

Cape Malay mussels

30 minutes

Luke’s fish tacos

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

6 springroll wrappers (cut into 6 cm x 3 cm rectangles)
Vegetable oil, for frying
200 g yellowtail fillet, trimmed and thinly sliced
2 limes, juiced
1 avocado, diced
250 g refried black bean paste
1 avocado, diced
1 t sambal oelek or chilli paste (optional)
½ cup crème fraîche
1 red onion, finely diced
8 sprigs coriander
1 jalapeño chilli, sliced

Method

Deep-fry the springroll wrappers in the oil at 170°C until crispy. Drain on kitchen paper.

Slice the yellowtail and drizzle with the lime juice.

Spread a layer of refried beans onto a springroll wrapper. Top with avocado, sambal oelek or chilli paste (if using), crème fraiche, red onion, coriander and the chilli.

Top with another springroll wrapper. Repeat using the remaining springroll wrappers, adding the fish in alternate layers, to form a tower.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Vine-wrapped goat’s cheese

Truffled eggs Benedict

Marrow, pine nut and feta fritters

Beetroot gravadlax with beetroot pickled eggs

African watermelon salad

Chorizo, pea and feta pasta

Mushrooms on French toast

Potato dumplings with gammon and sauerkraut

Cape Malay mussels

Empanadas with hot sauce

Purple potato and river trout tiridito with mustard dressing

Luke’s fish tacos

Luke’s fish tacos

Ingredients

Method