Home
Recipes
Dairy free

Rolled Karoo lamb rib

Cooking with

Rolled Karoo lamb rib

3 hours

Roast rump with Tamil crust

Beef recipes

Roast rump with Tamil crust

1 hour

Roast duck with cherry-and-sausage stuffing

Cherry recipes

Roast duck with cherry-and-sausage stuffing

2 hours

Braaied leg of lamb

Braai recipes

Braaied leg of lamb

1 hour 45 minutes

Brinjal stew

Brinjal recipes

Brinjal stew

25 minutes

Gammon with jammy cherry sauce

Christmas recipes

Gammon with jammy cherry sauce

2 hours

Chicken-and-pineapple kebab

Braai recipes

Chicken-and-pineapple kebab

50 minutes

Butter beans with confit tomatoes

Atchar recipes

Butter beans with confit tomatoes

1 hour

Spiced black-eyed pea fritters

Beans recipes

Spiced black-eyed pea fritters

15 minutes

Sorghum salad with spinach

Grain recipes

Sorghum salad with spinach

55 minutes

Scotch eggs with coronation sauce

Breakfast recipes

Scotch eggs with coronation sauce

25 minutes

Negroni gravadlax

Cooking with

Negroni gravadlax

2 of 166

Negroni gravadlax

By Khanya Mzongwana

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