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Lamb curry and dumplings

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Lamb curry and dumplings

1 1⁄4 hours

Cape Malay chicken biryani casserole

Curry recipes

Cape Malay chicken biryani casserole

1 3⁄4 hours

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

Beef recipes

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

4 hours

Noxolo’s Beef Curry

Beef recipes

Noxolo’s Beef Curry

1 hour

Pumpkin fritters

Fritter recipes

Pumpkin fritters

20 minutes

Banana bread-and-butter pudding with salted caramel sauce

Fruity dessert

Banana bread-and-butter pudding with salted caramel sauce

2 hours

Coconut sago pudding with Swiss meringue

Coconut recipes

Coconut sago pudding with Swiss meringue

25 minutes

Honey, soya and mustard chicken with warm samp-and-quinoa salad

Chicken recipes

Honey, soya and mustard chicken with warm samp-and-quinoa salad

1 hour

Granadilla tart with Italian meringue

Cake recipes

Granadilla tart with Italian meringue

1 hour

Pickled fish with lime salad

Easter recipes

Pickled fish with lime salad

Pickled fish with banana and litchi raita

Easter recipes

Pickled fish with banana and litchi raita

40 minutes

Pickled fish

Easter recipes

Pickled fish

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Pickled fish

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 Granny Smith apples
1⁄2 lemon, juiced
2 mint sprigs
500 g Woolworths pickled yellowtail

Method

Using a mandolin or a very sharp knife, thinly slice the apple and place in a bowl of water to which the lemon juice has been added.
Use a vegetable peeler to shave thin ribbons from the fennel bulb and add to the apple.
Drain the apple and fennel, shaking off any excess water, and pile onto a serving dish, layering it with the mint and pickled fish.

Cook's note: Firm yellowtail is perfect for pickled fish, a Cape favourite that fills kitchens with the aroma of curried onions and bay leaves on Good Friday. It’s even easier to enjoy with Woolworths’ ready-made version.

Discover more Easter classics here.

First published in TASTE issue 93, April 2014.