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Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Avocado recipes

Grilled split pitas with hummus, halloumi and avocado

5 minutes

Avocado recipes

Avocado, chicory and celery salad with tofu

5 minutes

Chicken recipes

Grilled chicken, pancetta and dried apricot skewer

20 minutes

Preserves and

Sweet dried fruit pickle

Panna cotta

Dried pear and buttermilk panna cotta

5 minutes

Chops recipes

Moroccan rubbed lamb chops with pumpkin couscous

25 minutes

Fish recipes

Spaghetti sole

15 minutes

Duck recipes

Wok fried duck and Asian greens

10 minutes

Grilled chicken sausage on warm cabbage

15 minutes

Chickpea recipes

Chickpea and cashew curry

20 minutes

Whole mushroom pilaf with parma style ham and rocket

20 minutes

Slow cooked oxtail and beans

8 – 10 hours

Slow cooked oxtail and beans

By Phillippa Cheifitz

Serves 3 - 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 – 10 hours

Ingredients

1 oxtail, about 1 – 1,5kg, thickly sliced
2 tablespoons olive oil
1 large onion, finely chopped
4 carrots, scraped and sliced
1 head garlic, sliced across
1 tin tomatoes in juice, crushed
1 tin butter beans, soaked overnight and drained
A handful of thyme
A handful of celery leaves
1 bay leaf
About 3 cups chicken broth or beef stock
1 cup dry red wine
Salt and milled black pepper
Thyme for garnishing

For serving:

Crusty bread

Method

Trim excess fat from meat.

Place all the ingredients in an oiled, heavy casserole, just large enough to accommodate nicely, and enough stock to cover.

Don't add salt yet, in case it toughens the beans. Cover with 2 sheets of oiled greaseproof paper and a tight-fitting lid.

Bake at 100°C for 8 - 10 hours or until meltingly tender.

Remove meat and keep warm. Skim off the fat and reduce the cooking liquids over a high heat to a suitable consistency.

Check seasoning and garnish with thyme.

Cook's note: For extra guests, simply double the ingredients and use a larger casserole. Cooking time stays the same.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Phillippa Cheifitz

Grilled split pitas with hummus, halloumi and avocado

Avocado, chicory and celery salad with tofu

Grilled chicken, pancetta and dried apricot skewer

Sweet dried fruit pickle

Dried pear and buttermilk panna cotta

Moroccan rubbed lamb chops with pumpkin couscous

Spaghetti sole

Wok fried duck and Asian greens

Grilled chicken sausage on warm cabbage

Chickpea and cashew curry

Whole mushroom pilaf with parma style ham and rocket

Slow cooked oxtail and beans

Slow cooked oxtail and beans

Ingredients

Method