Chilli recipes

Sweet roast pepper, chilli and tomato soup

Brinjal recipes

Seared rump steak with chilli avocado salad

5 to 10 minutes

Carrot recipes

Maple syrup-roasted carrots and chilli potato wedges with pork bangers

40 minutes

Chilli recipes

Pumpkin soup with roast pepper and chilli salsa

40 minutes

Potato recipes

Crispy potato cakes draped with salmon and red onion slivers

25 minutes

Tomato recipes

Wholewheat pasta, ham and grilled tomato salad

10 minutes

Pepper recipes

Smoked trout with sweet peppers served on a bed of fresh herbs

Chilli recipes

Roasted chilli pineapple with rum

Tomato recipes

Calamari and mango salad with chilli and lime dressing

2 - 3 minutes

Calamari and mango salad with chilli and lime dressing

By Mariana Esterhuizen

Serves 4 starters

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 - 3 minutes

Ingredients

400 g calamari tubes
4 limes
1 red chilli, seeded and finely sliced
125 ml canola oil, plus extra for frying
1 large mango, peeled and sliced
1 bunch of spring onions, thinly sliced

For serving

Crisp green leaves
Crusty loaf of bread

Method

Lay the calamari tubes on a double layer of paper towels. Remove the zest of 2 limes, then squeeze out the juice to make up ¼ cup.

Combine the lime juice, lime zest, chilli and salt, to taste, in a small bowl and whisk until the salt has dissolved. Slowly add the canola oil and beat vigorously.

Dry the calamari tubes with the paper towels and heat 1 T of canola oil in a frying pan.

Fry half of the calamari tubes for 2 to 3 minutes. Repeat with the remaining calamari.

Place the warm calamari in a bowl and pour over 2⁄3 cup of the chilli-lime dressing. Leave to marinate for 15 minutes.

Pour the remaining dressing into a small jug or sauce boat and set aside. When you are ready to serve, use a slotted spoon to lift the calamari out of the marinade and combine with the mango and spring onion.

Serve with crisp green leaves, lime wedges, a crusty loaf of bread and the rest of the dressing on the side.

This recipe was created by Mariana Esterhuizen, the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.

Spinach lasagne

Kung pao chicken

Durban fish curry

Sweet roast pepper, chilli and tomato soup

Chicken and brinjal curry

Seared rump steak with chilli avocado salad

Maple syrup-roasted carrots and chilli potato wedges with pork bangers

Pumpkin soup with roast pepper and chilli salsa

Crispy potato cakes draped with salmon and red onion slivers

Wholewheat pasta, ham and grilled tomato salad

Smoked trout with sweet peppers served on a bed of fresh herbs

Roasted chilli pineapple with rum

Cool tomato mousse

Moroccan sweet pepper soup

Calamari and mango salad with chilli and lime dressing

Calamari and mango salad with chilli and lime dressing

Ingredients

Method