Recipes Archive

Beef recipes

Beef stew pot pie

15–20 minutes

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Chicken stroganoff and crumbed mushrooms

6 minutes

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2 minutes

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8 minutes

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8 minutes

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55 minutes – 1 hour

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Chicken & mushroom fettuccine with onion chilli crunch

16 minutes

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Umleqwa with amagwinya

20 minutes

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Spaghetti assassina

35 minutes

ClemenGold cheong

Serves 3 cups

Difficulty Easy

Prep Time 5 minutes

Ingredients

8 ClemenGolds, weighed
brown sugar (equal weight to the weight of the ClemenGolds)

Method

1. Wash and dry 8 ClemenGolds. Cut into rough chunks, keeping the peel on, removing any seeds.

2. Weigh the fruit and measure out an equal amount of brown sugar.

3. Place the fruit into a large bowl, add two-thirds of the sugar, and toss until coated. Allow to stand for 5–10 minutes until the fruit starts releasing its juice.

4. Transfer the fruit and all the liquid into a clean glass jar, pressing down gently.

5. Pour over the remaining sugar to form a sugar layer. Seal the jar and leave at room temperature, out of direct sunlight, for 2–3 days.

The sugar will begin dissolving into syrup at the bottom. Gently tilt the jar or stir once daily to combine. Once a thick syrup has formed and the fruit is mostly submerged, the cheong is ready.

6. Store at room temperature for up to 3–6 months. Chill once opened.

Find more citrus recipes here

Photograph: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food Assistant: Nadia Meyer

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Beef stew pot pie

Chicken stroganoff and crumbed mushrooms

Beef mince curry burritos

Pumpkin and ginger soup

Sweet and sour chicken noodle ramen

Butter chicken and cheese toasties

Chicken & mushroom fettuccine with onion chilli crunch

Lamb Curry and Coconut Rice

Umleqwa with amagwinya

Spaghetti assassina

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ClemenGold cheong

ClemenGold cheong

Ingredients

Method