Citrus recipes

Easy lime baked puddings with warm citrusy curd

15 minutes

Citrus recipes

Citrusy roast chicken with serrano ham

1½ hours

Citrus recipes

Roast fish with charred limes and sesame egg noodles

40 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Braai recipes

Clemengold and cranberry stuffed quails with spicy spinach

45 minutes

Cake recipes

White chocolate cardamom and orange layered cake with white chocolate ganache

1 hour

Cake recipes

Chocolate, cardamom and orange cake

1½ hours

Chocolate recipes

Orange-sugared almond, chocolate and ricotta cake

55 minutes

Chicken recipes

Lime and coriander chicken parcels

30 minutes

Lime and coriander chicken parcels

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

400 g free-range mini chicken breast fillets
2 limes, juice
12 sheets rice paper
Sprigs of coriander
2 T avocado oil
2 red chillies

For the dipping sauce:

2 t pickled ginger
1/2 cup rice wine vinegar
1/2 t toasted sesame oil

Method

Place the free-range mini chicken breast fillets into a saucepan and cover with water.

Squeeze in the juice of 2 limes, adding the squeezed lime, too. Poach over a medium heat for 5 to 10 minutes or until the liquid comes to a fast simmer. Drain, ensuring the chicken is cooked through.

Soften the sheets of Vietnamese rice paper (available at Asian supermarkets) in cool water. Thinly slice the poached chicken, then divide between the rice paper sheets, placing it in the centre of each sheet.

Top with a few sprigs of coriander, then cut away two opposite sides of each rice paper sheet and fold in the edges.

Place a large pan over a high heat and add the avocado oil. Fry the parcels for 1 minute on each side.

Add the fresh red chillies to the pan and char slightly.

To make the dipping sauce:

Make a dipping sauce by mixing the pink pickled ginger with the rice wine vinegar, toasted sesame oil and the charred chillies.

Serve the parcels with the dipping sauce.

Cook’s note: Use peanut oil instead of avocado oil for a nuttier taste.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Easy lime baked puddings with warm citrusy curd

Citrusy roast chicken with serrano ham

Roast fish with charred limes and sesame egg noodles

Lemon-and-lime souffle

Citrus pork with coriander and sweet potatoes

Clemengold and cranberry stuffed quails with spicy spinach

Brûlée lemon tart

Harissa prawn salad

White chocolate cardamom and orange layered cake with white chocolate ganache

Chocolate, cardamom and orange cake

Orange-sugared almond, chocolate and ricotta cake

Lime and coriander chicken parcels

Lime and coriander chicken parcels

Ingredients

Method