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35 minutes

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8 – 10 hours

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Asian recipes

Chilli-orange ostrich, carrot and coriander stir-fry

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Chilli recipes

Camembert with chilli grapefruit and olive preserve

2 hours

Camembert with chilli grapefruit and olive preserve

By TASTE

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

2-3 medium pink ruby grapefruits or a ready preserve
4 cups sugar
2 cups Rijks Sémillon wine or water
3 sprigs fresh thyme
A handful of Spanish olives stuffed with chilli
A handful of Spanish olives stuffed with almonds
2 x 250 g traditional Camembert, room temperature

Method

Using a grater, grate all the skin off the grapefruits leaving only a thin layer of white skin remaining.
Slice them in half and place them in a deep saucepan. Cover with water and simmer slowly for 1 to 2 hours. Remove from heat and cool. Rinse with cold water.
Using your hand, carefully press out the grapefruit juice, without damaging the insides.
In the meantime, bring the sugar and wine to a boil, add the grapefruit halves and simmer until soft and the mixture becomes syrupy.
Add more liquid if necessary. If the grapefruit becomes soft and the liquid is not yet syrupy enough, remove the grapefruit halves and boil the syrup for longer.
Add the thyme and olives and boil for another 5 minutes. Place in a sterilised container and cool. Once cooled, the syrup will transform into a light gel consistency.
Store it in the refrigerator. Slice each round of cheese in half horizontally.
Cut two grapefruit halves into pieces, and layer the cheese with grapefruit and olives in between. Top with the remaining grapefruit halves and scatter with more olives.

TASTE’s take:
The grapefruit can be replaced with orange or a ready preserve.
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Spinach lasagne

Kung pao chicken

Durban fish curry

Pan-fried sardines with chilli and lemon marinated white beans

Cold yellow pepper soup

Crisp sweet pepper salad with salty feta dressing

Pork ragout with orange and chilli

Baby aubergines with rosa tomatoes

Roast Moroccan-rubbed chicken thighs and sweet peppers

Sweet chilli asparagus terrine with pickled ginger

Tortilla with spicy avocado and sweet-pepper filling

Mediterranean sweet peppers and corn with goats’ milk cheese on pasta or rice

Chilli-orange ostrich, carrot and coriander stir-fry

Tequila and chilli salmon with watermelon salsa

Camembert with chilli grapefruit and olive preserve

Camembert with chilli grapefruit and olive preserve

Ingredients

Method