Recipes Archive

Christmas recipes

Nectarine roast gammon

2 ½ hours

Battered and

Sticky honey miso-glazed hake with crunchy veg

20 minutes

Corn recipes

Spicy hake Tex Mex rice salad

20 minutes

Christmas recipes

Gammon with Champagne-and-peach glaze

2 1⁄2 hours

Christmas recipes

Smashed potatoes

40 minutes

Beef recipes

Oxtail potjie

3 hours

Butternut recipes

Roasted butternut and Cremezola

30 minutes

Christmas recipes

Roasted potato salad

60 minutes

Jalapeño atchar braaied prawns

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

4 T butter
200 g Woolworths jalapeño atchar
2 x 500 g Woolworths freshly frozen uncooked extra-large black tiger prawns , deveined
4 limes, cut into cheeks and thick slices
salt, to taste
toasted ciabatta or garlic naan, for serving

Method

1. Place a wok or fireproof pan over hot coals. Add the butter and atchar and cook until the butter is bubbling. Add the prawns and limes.

2. Stir to combine, then cook for 2 minutes and stir again. Cook for a further 3–5 minutes, or until the prawns are pink and firm to the touch. Season lightly with salt.

3. Remove the dish from the braai and serve the prawns in the pan with the ciabatta or naan.

Find more braai recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Nectarine roast gammon

Sticky honey miso-glazed hake with crunchy veg

Spicy hake Tex Mex rice salad

Gammon with Champagne-and-peach glaze

Smashed potatoes

Oxtail potjie

Roasted butternut and Cremezola

Roasted potato salad

Poached pears, roasted grapes and charred leeks

Tenderstem broccoli and hazelnuts and burnt butter

Roosterkoek with smoked cod roe butter

Jalapeño atchar braaied prawns

Jalapeño atchar braaied prawns

Ingredients

Method