Leftovers recipes

Warm chicken salad with honey-vinegar dressing

45 minutes

Roast asparagus and duck breasts with lemon sauce

20 minutes

Seared beef carpaccio with pasta

5 minutes, plus 5 to 10 minutes standing time

Avocado recipes

Sticky chicken thighs with avocado and cucumber-and-dill tzatziki

15 minutes

Sorbet recipes

Traditional green-apple sorbet

25 minutes

Lemongrass prawns on baby gem lettuce

5 - 10 minutes

Grilled salmon wrapped in cucumber salad

5 minutes

Seared beef rolled in rocket and rice paper

5 - 10 minutes

Tuna tempura rolls with pea shoots and seaweed

5 - 10 minutes

122 of 166

Tuna tempura rolls with pea shoots and seaweed

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 - 10 minutes

Ingredients

600 g fresh tuna
Zest of 1 lemon
6 nori sheets, cut into quarters
115 g cake flour
2 T corn flour
1 t baking powder
1¼ cups soda water, more if necessary a few ice cubes
Vegetable oil, for deep-frying
A handful pea shoots
1 cucumber, cut lengthways into ribbons

For the dressing, combine:

1 cup coconut milk
Juice and rind of 1 lime
3 T Indonesian sweet soya sauce

Method

Cut the tuna into thick strips and season with the lemon zest. Roll each strip in a piece of nori and brush the ends with a little water. Prepare the tempura batter by combining the flour, corn flour, baking powder, soda water and ice cubes.
Mix well, then strain through a metal sieve – thin with a little water if necessary. Add the oil to a large saucepan over a high heat. Dip the tunaand- nori rolls in the batter, then plunge into the hot oil and fry until golden – do this in batches.
Cut the tempura rolls in half and leave to cool for a few minutes. Wrap each roll in another piece of nori, tuck in a few pea shoots and secure with a cucumber ribbon. Serve immediately, with a bowl of dressing on the side.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Warm chicken salad with honey-vinegar dressing

Grilled salmon and fennel

Roast asparagus and duck breasts with lemon sauce

Seared beef carpaccio with pasta

Sticky chicken thighs with avocado and cucumber-and-dill tzatziki

Papaya and pineapple sorbet

Organic beetroot granita

Traditional green-apple sorbet

Lemongrass prawns on baby gem lettuce

Grilled salmon wrapped in cucumber salad

Seared beef rolled in rocket and rice paper

Tuna tempura rolls with pea shoots and seaweed

Tuna tempura rolls with pea shoots and seaweed

Ingredients

Method