Recipes Archive

Pie recipes

Roast chicken, mushroom and leek pie

30 minutes

Aliums

Beef-and-beer pie with slow-roasted cipollini onions

30 minutes

Curry recipes

Crunchy fried banana with salty caramel sauce

10 minutes

Curried spiral breads with satay-style chicken strips

15 minutes

Seafood recipes

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

1 hour

Prawns and

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

25 minutes

Citrus recipes

Citrusy roast chicken with serrano ham

1½ hours

Asparagus recipes

Asparagus and fennel souffle

40 minutes

Asparagus and fennel souffle

Serves 2

Difficulty Easy

Prep Time 25 minutes

Cooking Time 40 minutes

Ingredients

30 g butter, plus extra to grease
30 g cake flour
265 ml milk
50 g mature Cheddar, grated
25 g Parmesan, grated
50 g Gruyere, grated
4 free-range egg yolks
200 g asparagus spears, blanched
5 free-range egg whites, stiffly beaten
fresh fennel, shaved, for serving
lemon juice, for drizzling
olive oil, for drizzling

Method

1. Preheat the oven to 200°C.

2. Grease a bowl or four individual moulds. If using a large bowl, cut a strip of greaseproof paper and fold over lengthways to make a collar to cover the top edge of the mould.

3. Grease it, wrap around and fasten with string to secure – this will prevent the mixture from overflowing as it bakes.

4. In a saucepan over a medium to low heat, melt the butter and whisk in the flour until thick. Remove from the heat and add the milk, whisking until smooth and thick.

5. Return to the stove and gently simmer for 1 to 2 minutes before removing from the heat. Stir in the cheese and egg yolks, one at a time, mixing well.

6. Purée the blanched asparagus with 1 T milk until smooth, pour into a large mixing bowl, add the cheese mixture and combine. Spoon in a quarter of the beaten egg whites and whisk to incorporate.

7. Add the remaining egg whites and very lightly fold in until roughly combined. Pour into the greased bowl or moulds and bake on a tray for 30 to 35 minutes, or until golden, puffy and set in the middle, but still with a slight wobble.

8. Serve immediately topped with fennel curls and dressed with lemon juice and olive oil.

Cook's note: click here for Abigail's tips and tricks for the perfect soufflé

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Honey-and-pear pies

Chicken-and-leek pie

Roast chicken, mushroom and leek pie

Beef-and-beer pie with slow-roasted cipollini onions

Home-made red curry paste

Crunchy fried banana with salty caramel sauce

Curried spiral breads with satay-style chicken strips

Seafood laksa

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Citrusy roast chicken with serrano ham

Asparagus and fennel souffle

Asparagus and fennel souffle

Ingredients

Method