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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Salmon and prosciutto tossed in lemon-creamed tagliatelle

Salmon and prosciutto tossed in lemon-creamed tagliatelle

20 minutes

Caramelised pineapple cake

Fruity dessert

Caramelised pineapple cake

4 hours

Egg, watercress, radish and olive salad

Egg, watercress, radish and olive salad

6 minutes (for the eggs)

Apple tatins with cheese-baked pastry and sticky caramel

Apple recipes

Apple tatins with cheese-baked pastry and sticky caramel

15 minutes

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

20 minutes, plus 30 minutes

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

Prawns and

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

10 minutes

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

20 minutes

Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

20 minutes

Spinach and halloumi parcels topped with roasted garlicky chicken

Spinach and halloumi parcels topped with roasted garlicky chicken

25 minutes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Braai recipes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

15 minutes

Marinated olives, greek feta and sundried cherry tomato

Marinated olives, greek feta and sundried cherry tomato

5 minutes

Thai roast chicken and basil fritters with rice noodle salad

Thai roast chicken and basil fritters with rice noodle salad

10 to 15 minutes

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Thai roast chicken and basil fritters with rice noodle salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 to 15 minutes

Ingredients

2 corn cobs
1 T plum sauce
2 t fish sauce
1 T Thai red curry or laksa paste
30 g spring onion, roughly chopped
3 cloves garlic, chopped
½ roast chicken, shredded
sea salt and freshly ground
black pepper
2 free-range egg whites
1 T olive oil
500 g rice noodles
1 cucumber sliced
juice of 1 fresh lime
1 T fresh sweet-basil leaves

Method

Cook the corn in rapidly boiling water, until vibrant yellow and tender.

Slice the corn from each cob and place in a large mixing bowl.

Combine the corn, plum sauce, fish sauce, Thai red curry or laksa paste, spring onion, garlic and chicken.

Season to taste.

Beat the egg whites and fold into the mixture. Mould the mixture into rounds to create fritters.

Heat the olive oil in a pan over a high heat. Fry the fritters until golden.

Soak the rice noodles until soft.

Slice the cucumber and toss with the rice noodles.

Top with warm fritters and serve with a squeeze of fresh lime juice and a scattering of sweet basil leaves.

Per serving: 3878.3kJ, 49.5g protein, 24.6g fat, 121.7g carbs