Nightshade recipes Archives

Curry recipes

Dhal curry

1 1⁄2 hours

Cheese recipes

Spicy potato-and-cheese balls

20 minutes

Chicken recipes

Chilli-vinegar chicken

1 hour

Mexican recipes

Tortilla soup

45 minutes

Toast recipes

Tomatoes on toast with lentils

Chicken recipes

Roast lemon-and-olive chicken

1 hour

Beef recipes

Steak-and-mashed potato pies

40 minutes

Pasta recipes

Tray-baked harissa tomato sauce with pasta

30 minutes

Eid recipes

Potato pudding with stewed fruit

1 hour

Nightshade recipes

Roast amadumbe

30 minutes

Air-fryer recipes

Air-fryer potato bake

40 minutes

Air-fryer potato bake

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

4 potatoes, peeled and thinly sliced
2 brinjals, thinly sliced
3 T butter, melted
2 cloves garlic, chopped
250 g ricotta
salt, to taste
½ cup chicken stock
30 g anchovies

Method

1. Toss the potato and brinjals in the butter.

2. Using a baking dish that fits in the air-fryer, layer the potatoes, brinjals, garlic and ricotta in the dish, seasoning generously. Cook at 180°C for 18 minutes.

3. Pour over the stock, top with the anchovies and air-fry for a further 15–20 minutes at 180°C.

Photographs: Jan Ras
Recipes and Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Find more air-fryer recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Akni with tomato-and-onion salad and dhay

Dhal curry

Spicy potato-and-cheese balls

Chilli-vinegar chicken

Tortilla soup

Tomatoes on toast with lentils

Roast lemon-and-olive chicken

Steak-and-mashed potato pies

Tray-baked harissa tomato sauce with pasta

Potato pudding with stewed fruit

Roast amadumbe

Air-fryer potato bake

Air-fryer potato bake

Ingredients

Method