Home
Recipes
Starters & Light meals

Caramelised leek and chicken coconut curry

15 minutes

Avocado recipes

Grilled onion, avocado and parmesan salad

10 minutes

Corn recipes

Pittas topped with tender steak and mustard mayo

10 minutes

Organic red bean, tomato and pasta soup

30 minutes

Soup recipes

Organic egg, lemon, courgette and basmati soup

25 minutes

Avocado recipes

Chilled avocado and yoghurt soup with sweet melon

Duetto dolce with thickly sliced ciabatta

5 minutes

Cheese recipes

Fennel, blue cheese and pecan nut tart

40 minutes

Aliums

Caramelised shallots in tomato broth

30 minutes

Caramelised shallots in tomato broth

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

4 cups vegetable stock
12 baby Mediterranean potatoes, peeled
15 g lemon thyme
a small pinch of saffron
4 T olive oil
12 Dutch shallots, skinned
2 T brown sugar
2 T balsamic vinegar
200 g pink bella (sweetheart) tomatoes
400 g smoked haddock fillets
sea salt and freshly ground black pepper, to taste
crusty bread, for serving

Method

Using a deep saucepan, bring to a boil the stock, potatoes, thyme and saff ron. Turn down the heat then simmer until the potatoes start to soften.
Using a frying pan, heat the oil then add the shallots and fry over a medium heat until transparent and golden brown. Turn up the heat then sprinkle with the sugar and vinegar. Stir through until the sugar starts to caramelise. Transfer the contents of the frying pan (including the vinegar reduction) to the saucepan containing the broth then add the tomatoes and haddock. Season to taste then simmer for 3 minutes, or until the tomatoes are heated through and the haddock cooked.
Serve warm with crusty bread.

Per serving: 1119.4kJ, 6.3g protein, 10.4g fat, 40.1g carbs

TASTE’s take:
Vine art
It’s been said that a world without tomatoes is like a string quartet without violins. Indeed, today’s exotic new varietals lend a melodious note to everything from salads to soups.

Spinach lasagne

Pot bread

Italian fondue

Caramelised leek and chicken coconut curry

Grilled onion, avocado and parmesan salad

Corn fritters

Pittas topped with tender steak and mustard mayo

Organic pumpkin-and-corn soup

Organic red bean, tomato and pasta soup

Organic spicy peanut soup

Organic egg, lemon, courgette and basmati soup

Chilled avocado and yoghurt soup with sweet melon

Duetto dolce with thickly sliced ciabatta

Fennel, blue cheese and pecan nut tart

Caramelised shallots in tomato broth

Caramelised shallots in tomato broth

Ingredients

Method