Recipes Archive

Seafood recipes

Swakopmund seafood soup

15-20 minutes.

Swakop Brauhaus eisbein

1¾ hours

Mushroom recipes

Teriyaki beef with mushroom hotpot

10 minutes

Lamb recipes

Spiced lamb and leek pies

15 minutes

Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau

50 minutes

Chickpea recipes

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

30 minutes

Spicy seafood broth with herbed coconut jasmine rice

20 minutes

Ash bread and butter

45 minutes

Citrus recipes

Burnt citrus marmalade with cheddar and farmhouse loaf

45 minutes

Preserves and

Pear and lemon paste

45 minutes

Ploughman’s pickle with Serrano ham

Serves 500 g

Difficulty Easy

Prep Time 35 minutes

Cooking Time 1 hours

Ingredients

30 g butter
1 T olive oil
3 onions, finely chopped
1 small cauliflower, broken into small florets
3 small apples, peeled and diced
4 carrots, peeled and diced
2 potatoes, peeled and diced
2 cinnamon sticks
1 star anise
200 g brown sugar
3 cups balsamic vinegar
1 large red chilli, split in half
Sea salt and freshly ground black pepper
Raisin bread, for serving
Serrano ham, for serving

Method

Place the butter and olive oil in a large, heavybased saucepan over a medium to low heat.

Add the onion, cauliflower, apple, carrot and potato.

Gently fry for 5 minutes, then add the cinnamon, star anise, sugar, vinegar, chilli and season to taste.

Turn up the heat slightly to simmer for 45 minutes to 1 hour.

Set aside to cool before removing the spices.

Serve on sliced raisin bread with salty Serrano ham.

Spinach lasagne

Pot bread

Italian fondue

Swakopmund seafood soup

Swakop Brauhaus eisbein

Teriyaki beef with mushroom hotpot

Spiced lamb and leek pies

Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

Spicy seafood broth with herbed coconut jasmine rice

Ash bread and butter

Burnt citrus marmalade with cheddar and farmhouse loaf

Pear and lemon paste

Golden scones topped with thick lemon curd and clotted cream

Ploughman’s pickle with Serrano ham

Ploughman’s pickle with Serrano ham

Ingredients

Method