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Mushroom crostini

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Mushroom crostini

10 minutes

Braaied lamb chops with bean mash

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Braaied lamb chops with bean mash

10 minutes

Haddock fish cakes with poached eggs

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30 minutes

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Sweet quinoa cooked in almond milk

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Banana-and-honey wheatgerm smoothie

Gluten-free pancakes with fresh dates

Gluten-free treat

Gluten-free pancakes with fresh dates

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Chocolate mousse, espresso sabayon with roasted strawberries

1 hour

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Braai recipes

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

30 minutes

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

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Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

20 minutes

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

10 minutes

Sweet miso pork belly with charred leeks

Aliums

Sweet miso pork belly with charred leeks

40 minutes

Coriander pesto

Coriander pesto

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Coriander pesto

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

80 g fresh coriander, washed, dried and roughly chopped
4 garlic cloves, chopped
1 x 4–8 cm fresh ginger piece, peeled and chopped
2-3 small bird’s-eye chillies, seeded
40 g salted peanuts, crushed
85 ml freshly squeezed lemon juice
65 ml canola oil
Sea salt and freshly ground black pepper, to taste

Method

1. Blend all the ingredients using a hand blender, or whizz in a food processor without bothering to chop everything beforehand.

2. If the pesto is too thick, add a small amount of water until you like the consistency.