Recipes Archive

Apple recipes

Honey Crunch apple pie

20 minutes

Sausage recipes

Chicken-sausage tagine

20 minutes

Chicken and vegetable broth with rice noodles

15 minutes

Butternut recipes

Butternut Laksa

50 minutes

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Vine-wrapped goat’s cheese

10-15 minutes

Breakfast recipes

Truffled eggs Benedict

20 minutes

Fritter recipes

Marrow, pine nut and feta fritters

15 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Beetroot gravadlax with beetroot pickled eggs

Serves 8-12

Difficulty Easy

Prep Time 45 minutes

Cooking Time 45 minutes, plus marinating and pickling time

Ingredients

6 free-range eggs, boiled for six minutes and peeled
1 salmon fillet, skin on, bones removed
Baby leaves, to garnish

For the egg pickling liquid, boil:

2 cups white wine
150 g sugar
3/4 cup red wine vinegar
200 g beetroot

For the salmon marinade, blend:

250 g rock salt
80 g brown sugar
1 t lemon zest
1 t orange zest
1 t lime zest
1 small bunch dill
200 g cooked beetroot

For the creamy horseradish dressing:

2 T creamed horseradish
2 T Dijon mustard
1/4 cup white wine vinegar
1 T honey
Sea salt and freshly ground black pepper
3/4 cup olive oil

Method

To make the pickled eggs, submerge the peeled eggs in the cooled pickling liquid. Transfer to an airtight jar and chill for 3 days.

Marinate the salmon for 24 hours. Remove from the marinade and rinse with water. Dry well and chill until required.

To make the creamy horseradish dressing, blend all the ingredients, except the olive oil, at a high speed. Add the oil in a slow, continuous stream.

To serve, thinly slice the gravadlax and arrange on a plate.

Halve 2 or 3 eggs and arrange around the salmon. Drizzle with the creamy horseradish dressing and garnish with baby leaves.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Quick chicken pot

Duck “au vin” with chestnuts, onions and mushrooms

Quick-braised Chinese beef short ribs

Honey Crunch apple pie

Chicken-sausage tagine

Chicken and vegetable broth with rice noodles

Butternut Laksa

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Vine-wrapped goat’s cheese

Truffled eggs Benedict

Marrow, pine nut and feta fritters

Beetroot gravadlax with beetroot pickled eggs

Beetroot gravadlax with beetroot pickled eggs

Ingredients

Method