Chicken recipes

Coconut chicken and spinach curry

25 minutes

Smoked hake with fennel and potato salad served with saffron mayonnaise

20 minutes

Pepper recipes

Charred sweet pepper and tomato with anchovy and harissa dressing

25 minutes

Moist steamed plum pudding with tart plum syrup

2 hours, plus poaching time

Eight-spice spatchcock chicken

1 hour

Gammon recipes

Glazed gammon with a pineapple, fig and ginger salsa

25 minutes per 450g for a gammon of 3.5kg plus, 20 minutes per 450g if it’s smaller

Duck recipes

Seared five-spice duck with Asian greens and ginger and wasabi coconut cream

10 minutes

Afternoon tea

Cured salted lamb rib (soutribbetjie)

30 to 45 minutes

Apple recipes

Apple, walnut and baby-leaf salad

5 minutes

Apple, walnut and baby-leaf salad

By Maranda Engelbrecht

Serves 1

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

½ cup walnuts
1 T honey
1 T caster sugar
a pinch of ground clove
30 g green salad with micro leaves
flesh of ½ avocado
1 apple, cut into matchstick-sized pieces
1 apple, top removed and cored

For the dressing, combine

2 T rice-wine vinegar
1 t lime juice
4 T olive oil
A pinch of ground clove
4 whole cloves
½ t sugar
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven grill.
Place the walnuts on a baking tray and drizzle with the honey. Roast until caramelised and golden brown.
Combine the caster sugar and clove. Dust the roasted walnuts with the sugar mixture and allow to cool. Arrange the salad leaves, avocado and apple on a serving plate, and top with the walnuts.
Spoon the dressing into the cored apple and serve on the side.

TASTE’s take:
Apple and clove, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup…embrace the new spirit of adventure with these unusual flavour pairings.

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Cured salted lamb rib (soutribbetjie)

Apple, walnut and baby-leaf salad

Apple, walnut and baby-leaf salad

Ingredients

Method