Recipes Archive

Braai recipes

Braaied sumac chicken

1 hour

Chocolate recipes

Easter coconut marshmallow Horlicks with white chocolate

5 minutes

Chocolate recipes

Easter egg chocolate bark

15 minutes

Chocolate recipes

Chocolate éclairs with cherry jam

30 minutes

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Easter recipes

Pimped pickle fish

15 minutes

Sweet treat

Chocolate cardamom crème caramel

70 minutes

Braai recipes

Grilled hake with lemon and chilli

30 minutes

Breakfast recipes

Soufflé egg tray

45 minutes

Cake recipes

Granadilla cake

35 minutes

Lamb recipes

Greek lamb two ways

4 hours and 10 minutes

Broccoli recipes

Broccoli with mustard dressing

10 minutes

Broccoli with mustard dressing

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 x 600 g packets Tenderstem broccoli

For the dressing, blend:

12 white anchovies, chopped
20 g fresh mint, chopped
20 g fresh Italian parsley, chopped
2 free-range egg yolks
2 t Dijon mustard
2 cloves garlic, chopped
1 lemon, juiced
4 t malt vinegar
1⁄2 cup extra virgin olive oil

Method

Blanch the broccoli and plunge into ice water to keep its vibrant colour. Drain and chop roughly. Toss in the dressing.

Cook's note: Blanched broccoli dressed in an anchovy-mustard dressing is a delicious side for lamb or chicken.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Braaied sumac chicken

Easter coconut marshmallow Horlicks with white chocolate

Easter egg chocolate bark

Chocolate éclairs with cherry jam

Glazed Hasselback butternut squash

Pimped pickle fish

Chocolate cardamom crème caramel

Grilled hake with lemon and chilli

Soufflé egg tray

Granadilla cake

Greek lamb two ways

Broccoli with mustard dressing

Broccoli with mustard dressing

Ingredients

Method