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Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Seafood recipes

Yellowtail with coriander pesto and two sauces

2 hours

Seafood recipes

Smoked snoek paté

Prawns and

Roast prawns with baby leek-and-dill pilaupr

25 minutes

Beetroot recipes

Pickled fish with red cabbage-and-beetroot slaw

8 minutes

Great value

Tomato, garlic and basil confit on pasta

1 1⁄2 hours

Great value

Tomato galette

40 minutes

Prawns and

Mussels in spicy tomato broth

15 minutes

Risotto recipes

Tomato risotto with mozzarella

30 minutes

Great value

Tomato-and-peach salad with yellow tomato vinaigrette

Chicken recipes

Paprika-roasted chicken

20 minutes

Roast lamb with haricot beans

2 hours

Chops recipes

Lamb chops with rosemary-and-lemon

10 minutes

Lamb chops with rosemary-and-lemon

By Phillippa Cheifitz

Serves 2 to 3

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s marinating time

Cooking Time 10 minutes

Ingredients

For the marinade, mix:

2 T lemon juice
1 t Dijon mustard
1 t fresh rosemary, chopped
1 clove garlic, crushed
2 T olive oil
6 free-range lamb rib chops
sea salt and freshly ground black pepper, to taste
mashed potato, for serving
watercress, for serving

Method

1. Bash the chops between sheets of baking paper until half their thickness. Trim the fat, leaving a neat edge.

2. Marinate the chops for 1 hour, turning over once or twice. Don’t season yet.

3. Remove the chops from the marinade, reserving it. Place the chops fat side down in a suitable pan. Cook slowly until the fat is brown and crisp. Discard the fat in the pan.

4. Increase the heat and brown the chops on one side. Season and moisten with the reserved marinade. Turn, season and moisten the other side. Brown quickly so that the chops are pink and tender.

5. Serve with the mashed potato and watercress.

Cook's note: “The secret to cooking these chops fast is to smash them between sheets of baking paper – don’t worry about the bone.”

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Recipes & Articles by Phillippa Cheifitz

Yellowtail with coriander pesto and two sauces

Smoked snoek paté

Roast prawns with baby leek-and-dill pilaupr

Pickled fish with red cabbage-and-beetroot slaw

Tomato, garlic and basil confit on pasta

Tomato galette

Mussels in spicy tomato broth

Tomato risotto with mozzarella

Tomato-and-peach salad with yellow tomato vinaigrette

Paprika-roasted chicken

Roast lamb with haricot beans

Lamb chops with rosemary-and-lemon

Lamb chops with rosemary-and-lemon

Ingredients

Method