South African recipes: from malva pudding to milk tart

Rusk recipes

Mosbolletjie rusks

25 minutes

Cake recipes

Malva cupcakes with milk tart frosting

25 minutes

Biltong recipes

Biltong mac ‘n cheese

35 minutes

Biltong recipes

Creamy biltong pasta

25 minutes

South African

Tripe stew

3 hours

Bread recipes

Rotis

15 minutes

Offal recipes

Spicy ox liver

30 minutes

Chicken recipes

uMleqwa (hardbody chicken)

2 hours

Butternut recipes

Seven colours creamed spinach stuffed butternut

50 minutes

Christmas dessert

Individual malva puddings

25 minutes

South African

Green samp

1½–2 hours

Braai recipes

Lamb potjie

1 1⁄2–2 hours

Lamb potjie

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight marinating time

Cooking Time 1 1⁄2–2 hours

Ingredients

For the marinade, mix:

2 T Woolworths lamb rub
1 lemon, zested and juiced
1 T paprika
sea salt, to taste
freshly ground black pepper, to taste
4 T olive oil

For the lamb:

1 1⁄2 kg Woolworths free-range stewing lamb
4 T olive oil
1 large onion, roughly chopped
1 celery stick, finely chopped
5 garlic cloves, finely chopped
180 g split peas
sea salt, to taste
freshly ground black pepper, to taste
1 litre chicken stock
2 sprigs fresh rosemary
400 g baby potatoes, washed
100 g Woolworths frozen petit-pois
20 g Italian parsley, roughly chopped
pap, for serving

Method

1. Place the lamb in the marinade, cover with clingwrap and chill overnight, or for 1 hour if you’re pressed for time.

2. Heat a potjie on the coals and sear the lamb in the olive oil until golden. Add the onion, celery and garlic. Fry for 4–5 minutes or until the onions caramelise and soften.

3. Add the split peas and season. Stir, then pour in the stock. Simmer, covered, for 1 hour, stirring occasionally.

4. Stir in the potatoes and rosemary and simmer until the potatoes are cooked through but still retain their shape, about 25 minutes. Stir in the peas and parsley. Serve with the pap.

Find more lamb recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Mosbolletjie rusks

Malva cupcakes with milk tart frosting

Biltong mac ‘n cheese

Creamy biltong pasta

Tripe stew

Rotis

Spicy ox liver

uMleqwa (hardbody chicken)

Seven colours creamed spinach stuffed butternut

Individual malva puddings

Green samp

Lamb potjie

Lamb potjie

Ingredients

Method