Fat conscious Archives

Curry recipes

Durban fish curry

1 hour

Beans recipes

Slow-cooked cowboy beans

2 hours 10 minutes

Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes

Butternut recipes

Best veg soup with amagwinya and gremolata

13⁄4 hours

Sausage recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Brinjal recipes

Seared chicken livers with spicy brinjals

15 minutes

Great value

Sardine-and-raisin fettucine

15 minutes

Citrus recipes

Lemon-braised pork neck with gremolata

4 1⁄2 hours

Chickpea recipes

Chickpea-and-artichoke dip

Aliums

Balsamic onions

2 hours

Balsamic onions

Serves 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

12 brown onions, unpeeled
4 cups balsamic vinegar
1⁄4 cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Cut a cross into the top of each onion, cutting halfway into them.

Place on a roasting tray and drizzle with the vinegar and oil. Season to taste.

Cover with foil and roast for 1 hour. Remove the foil and roast for for a further hour.

Serve warm or at room temperature.

Cook's note: These onions may take two hours to cook, but they couldn’t be easier to make.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Home-made smoky BBQ marinade and basting sauce

Durban fish curry

Slow-cooked cowboy beans

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Best veg soup with amagwinya and gremolata

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Seared chicken livers with spicy brinjals

Sardine-and-raisin fettucine

Lemon-braised pork neck with gremolata

Chickpea-and-artichoke dip

Balsamic onions

Balsamic onions

Ingredients

Method