Recipes Archive

Chickpea recipes

Braaied corn salad with basil pesto dressing

15 minutes

Chicken liver pate with red apples

30 minutes

Braai recipes

Smoked snoek and avocado tabbouleh

30 minutes

Braai recipes

Mushroom crostini

10 minutes

Braaied lamb chops with bean mash

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

Olive oil
sea salt and freshly ground black pepper, to taste
2 lamb chops, per seving

For the bean mash:

500 g dried beans, cooked
65-125 ml olive oil
2 garlic cloves, crushed
Sea salt and freshly ground black pepper, to taste

Method

1. Oil and season the chops. Braai the chops until nicely browned outside but still rosy-rare inside.

2. To make the bean mash, roughly blend the hot cooked beans with a hand-held electric stick blender, gradually adding ¼-½ cup olive oil. Stir in the crushed garlic and season to taste. If it’s too thick, thin down with water stock or more oil.

TASTE's take: TASTE’s consultant food editor, Phillippa Cheifitz, spends weekdays in Cape Town and weekends in Paternoster on the West Coast, where top-quality ingredients offer her inspiration for laidback lunches, braais, picnics and dinners, featured in Lazy Days – Easy Summer Cooking.

Also enjoy her mushroom crostini and smoked snoek and avocado tabbouleh.

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Eggs Benedict

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Cape Malay seafood curry

Mexicola

Braaied corn salad with basil pesto dressing

Crispy pork belly sandwich

Chicken liver pate with red apples

Smoked snoek and avocado tabbouleh

Mushroom crostini

Braaied lamb chops with bean mash

Braaied lamb chops with bean mash

Ingredients

Method