Five-ingredient recipes Archives

Five-ingredient recipes

Baby gem salad

10 minutes

Asian recipes

Prawns with tom yum salad

20 minutes

Braai recipes

Onion-smoked brick chicken

40 minutes

Chicken recipes

3-ingredient peri-peri chicken livers

10 minutes

Afternoon tea

Two-ingredient strawberry wafers

Chocolate recipes

Easy Peppermint Crisp tart

Chocolate recipes

Leftover rice chocolate bars

20 minutes

Broccoli recipes

Tenderstem broccoli and hazelnuts and burnt butter

15 minutes

Braai recipes

Jalapeño atchar braaied prawns

10 minutes

Beef recipes

Picanha espetadas

20 minutes

Picanha espetadas

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 x 1.3 kg Woolworths matured picanha beef rump , at room temperature
1 t ground white pepper
1 t salt
100 g Woolworths duck fat

Method

1. Cut the steak into large chop-sized pieces. Season and rub with duck fat. Roll slightly and thread onto metal skewers.

2. Cook over medium coals until done to your liking.

3. Remove from the skewers and allow to rest for 15 minutes, then slice thinly and serve on a board.

Find more braai recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

5-ingredient caramelised onion tart

Braaied sweetcorn with mayo

Baby gem salad

Prawns with tom yum salad

Onion-smoked brick chicken

3-ingredient peri-peri chicken livers

Two-ingredient strawberry wafers

Easy Peppermint Crisp tart

Leftover rice chocolate bars

Tenderstem broccoli and hazelnuts and burnt butter

Jalapeño atchar braaied prawns

Picanha espetadas

Picanha espetadas

Ingredients

Method