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Baby beetroot and carrot salad

Beetroot recipes

Baby beetroot and carrot salad

Chicken skewers with apricot and tamarind

Chicken recipes

Chicken skewers with apricot and tamarind

15 minutes

Prime rib steaks with onion puree

Steak recipes

Prime rib steaks with onion puree

40 minutes

Trout-and-green strawberry salad with lime-and verjuice dressing

Trout-and-green strawberry salad with lime-and verjuice dressing

Salmon with kale and Asian dressing

Asian recipes

Salmon with kale and Asian dressing

10 minutes

Chickpea vindaloo curry

Chickpea recipes

Chickpea vindaloo curry

20 minutes

Cape Malay seafood curry

Curry recipes

Cape Malay seafood curry

Chicken liver pate with red apples

Jelly recipes

Chicken liver pate with red apples

30 minutes

Braaied lamb chops with bean mash

Braai recipes

Braaied lamb chops with bean mash

10 minutes

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

10 minutes

Sweet miso pork belly with charred leeks

Aliums

Sweet miso pork belly with charred leeks

40 minutes

Coriander pesto

Coriander pesto

62 of 122

Coriander pesto

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

80 g fresh coriander, washed, dried and roughly chopped
4 garlic cloves, chopped
1 x 4–8 cm fresh ginger piece, peeled and chopped
2-3 small bird’s-eye chillies, seeded
40 g salted peanuts, crushed
85 ml freshly squeezed lemon juice
65 ml canola oil
Sea salt and freshly ground black pepper, to taste

Method

1. Blend all the ingredients using a hand blender, or whizz in a food processor without bothering to chop everything beforehand.

2. If the pesto is too thick, add a small amount of water until you like the consistency.