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Brinjal recipes

Hot fast-roast chicken and brinjal on greens

45 minutes

Moist steamed plum pudding with tart plum syrup

2 hours, plus poaching time

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

10 minutes

Tender fillet steak medallions topped with green-olive tapenade and shiitake mushrooms

10 to 15 minutes

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

10 minutes

Milk recipes

Coconut-milk omelette with marinated mushroom

5 minutes

Nut recipes

Macadamia nut-crusted tofu with greens and grapefruit cream

10 minutes

Soup recipes

Baby marrow, pear and ginger soup

15 minutes

Herb-roasted mushroom, guava and butterbean salad

10 minutes

Pepper recipes

Grilled sardines with green peppers

25 minutes

New Year's

Prawn rissoles

By Phillippa Cheifitz

Serves 6 to 8

Difficulty Easy

Prep Time 45 minutes

Cooking Time 45 minutes

Ingredients

For the filling

1 T butter
1 T flour
½ cup warm full-cream milk
1 egg yolk
250 g cooked peeled prawns, coarsely chopped
1 clove garlic, crushed
1 T chopped parsley
Sea salt and ground black pepper or peri-peri, to taste

For the pastry

1 cup water
A pinch of salt
2 T butter
1 cup flour, sifted
1 beaten egg, for sealing

For frying

Beaten egg
Breadcrumbs
Sunflower oil

Method

To make the filling: Melt the butter then stir in the flour until smooth. Gradually whisk in the warm milk and cook, stirring, until smooth and thick.

Warm the egg yolk with a little of the sauce then whisk into the rest of the sauce. Mix in the remaining ingredients.

To make the pastry: Bring to a boil the water, salt and butter. Remove from the heat and add the sifted flour. Beat until smooth then return to the stove and cook until thick and smooth enough to come cleanly away from the sides of the pan. Cool and roll out thinly on a floured board.

Cut out rounds (about 8 to 10cm each) and place a spoonful of the prawn mixture on one half. Fold and seal with beaten egg to form half moons.

To fry: Dip the prepared rissoles first into beaten egg then into the breadcrumbs. Refrigerate for at least 30 minutes to set. Deep-fry in hot oil until golden brown. Serve immediately.

Per serving: 1294.4kJ, 10.6g protein, 23.7g fat, 13.9g carbs

TASTE’s take:

Traditionally an economical way of stretching leftovers, this favourite Portuguese snack is always on the menu at Portuguese parties, and is good for a light lunch with a salad or as an appetiser with drinks. Luckily, they freeze and refrigerate well, so can be made in advance. However, they must be fried just before serving. As an alternative, try leftover cooked flaked fish, meat or chicken instead of prawns.

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Hot fast-roast chicken and brinjal on greens

Moist steamed plum pudding with tart plum syrup

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

Tender fillet steak medallions topped with green-olive tapenade and shiitake mushrooms

Artichoke and pear salad

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

Coconut-milk omelette with marinated mushroom

Macadamia nut-crusted tofu with greens and grapefruit cream

Baby marrow, pear and ginger soup

Herb-roasted mushroom, guava and butterbean salad

Grilled sardines with green peppers

Prawn rissoles

Prawn rissoles

Ingredients

Method