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Sambousek (deep-fried Lebanese pastries)

Beans recipes

Lentil-and-butternut cottage pie

1 hour

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Miso barley risotto with charred tofu and greens

1 hour

Chicken recipes

Bertus Basson’s ultimate burger

10 minutes

Cake recipes

Jan Hendrik’s ultimate Peppermint Crisp tart

45 minutes

Cheese recipes

Rosemary, smoked cheese and potato gluten-free pizza

10 minutes

Brunch recipes

Oven-roasted chicken bolognese with big-batch polenta

45 minutes

Bread recipes

Potato bread, tomato soup and roasted raclette

20 minutes

Hanukkah recipes

Oak-smoked Norwegian salmon with home-made rösti and celery salad

40 minutes

Oak-smoked Norwegian salmon with home-made rösti and celery salad

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

For the rösti:

750 g large potatoes
1 onion
30 g cold butter
sea salt and freshly ground black pepper, to taste
30 g butter

For the celery salad:

2 T white sesame seeds
6 spring onions, thinly sliced diagonally
4 celery sticks and leaves, very thinly sliced diagonally
30 g fresh coriander
1 fresh green chilli, seeded and thinly sliced
1 T fish sauce
3 T rice wine vinegar, plus more if necessary
2 T fresh lime juice, plus more if necessary
sea salt and freshly ground black pepper, to taste
2 T canola oil
1 T toasted sesame oil
½ cup olive oil, plus more for drizzling
100 g Woolworths oak-smoked Norwegian salmon ribbons

Method

1. Scrub the potatoes and boil until tender. Drain and cool, then chill. Peel and grate coarsely into a large bowl. Grate in the onion and cold butter. Season to taste and mix well.

2. Heat half the butter in a large nonstick frying pan and pack in the potato mixture. Fry until well browned and crusty, then invert onto a plate. Heat the remaining butter in the pan and return the rösti to the pan to brown the other side. Serve hot, cut into wedges, topped with the smoked salmon, with the salad on the side.

3. To make the salad, toast the sesame seeds in a pan over a medium-high heat until golden brown and starting to pop, about 2 minutes. Toss the spring onions, celery, coriander, chilli, fish sauce, vinegar and lime juice in a large bowl. Season and add the oils. Season again, adding more lime juice or vinegar if you like. Transfer to a bowl or platter and top with the sesame seeds, pepper and a drizzle of olive oil.

Find more seafood recipes here.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Sambousek (deep-fried Lebanese pastries)

Lentil-and-butternut cottage pie

Miso barley risotto with charred tofu and greens

Whole poached chicken soup

Cinnamon bun poke cake

Bertus Basson’s ultimate burger

Jan Hendrik’s ultimate Peppermint Crisp tart

Rosemary, smoked cheese and potato gluten-free pizza

Griddled croque monsieur

Oven-roasted chicken bolognese with big-batch polenta

Potato bread, tomato soup and roasted raclette

Oak-smoked Norwegian salmon with home-made rösti and celery salad

Oak-smoked Norwegian salmon with home-made rösti and celery salad

Ingredients

Method