Recipes Archive

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30 minutes

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Fried chicken with spices and harissa mayonnaise

30 minutes

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10 minutes

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15 minutes

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25 minutes

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10 minutes

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5 minutes

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25 minutes

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5 minutes

Eisbein with blueberry relish

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

4 smoked eisbeins
2 star anise
1 onion, peeled and quartered
2 carrots, peeled and chopped into chunks
2 celery stalks, chopped
1 T orange zest
2 T butter, melted
200 g sugar snap peas
80 g broad beans, podded

For the blueberry relish:

2 T red wine vinegar
1 T wholegrain mustard
2 x 125 g blueberries
2 T treacle sugar

Method

Place the eisbeins, star anise, onion, carrot, celery and orange zest in a large pot and cover with water. Simmer for 2½ to 3 hours, or until the meat is very tender.

Remove the eisbeins from the liquid and pat dry.

Preheat the oven to 180°C.

Brush the eisbeins with butter and bake for 15 minutes, until crisp.

Blanch the sugar snap peas and broad beans in boiling water for 2 minutes. Cut the eisbein from the bone and serve with the peas, beans and blueberry relish.

To make the blueberry relish, place all the ingredients in a medium-sized saucepan over a medium heat and simmer until the berries have softened.

Spinach lasagne

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Italian fondue

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Traditional fried chicken

Fried chicken with spices and harissa mayonnaise

Madeira cake squares

Seafood pasta with tomato and basil

Beef-and-brinjal burgers

Grilled chicken and grilled cos with tomato vinaigrette

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Pan-fried halloumi and honeyed tomato salad

Coconut chocolate ganache tartlets

Berry tiramisu

Eisbein with blueberry relish

Eisbein with blueberry relish

Ingredients

Method