Carb Conscious Archives

Chicken recipes

Strawberry, avocado and ricotta salad

Salad recipes

Fennel, cucumber and grape salad

Braai recipes

Serrano-wrapped stuffed pork fillet

1 hour 15 minutes

Beef recipes

Roast duck with cherry-and-sausage stuffing

2 hours

Braai recipes

Braaied beef rib roast

1 hour 45 minutes

Negroni gravadlax

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight curing time

Ingredients

4 T Campari
4 T gin
2 oranges, zested and juiced
6 T sea salt
800 g–1 kg Norwegian salmon fillet

For serving:

200 g peeled cooked prawns
Woolworths trout caviar
100 g asparagus spears , blanched
radishes a handful, halved
15 g fresh dill

Method

1. Combine the Campari, gin, orange juice and zest and sea salt and rub onto the surface of the salmon. Carefully wrap the salmon in clingfilm and refrigerate for a night or two, depending on how much time you have.

2. Remove the salt mixture and rinse off any excess. Pat dry and slice the salmon thinly. Serve with the prawns, trout caviar, asparagus, radishes and dill.

Find more fish recipes here

Photographer: Toby Murphy
Food Assistant: Leila-Ann Mokotedi

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Rum-and-raisin rusks

Crispy pork rashers with cabbage

Caesar salad with Grana Padano crisps

Grapefruit roast chicken

Quinoa beetroot bowl

Easy tomato-hake curry

Strawberry, avocado and ricotta salad

Fennel, cucumber and grape salad

Serrano-wrapped stuffed pork fillet

Roast rump with Tamil crust

Roast duck with cherry-and-sausage stuffing

Chicken-and-pineapple kebab

Braaied beef rib roast

Negroni gravadlax

Negroni gravadlax

Ingredients

Method