Avocado recipes

Tortilla with spicy avocado and sweet-pepper filling

Prawns with Chilean salsa verde

5 to 10 minutes

Fish recipes

Fish steaks with Mexican corn salsa

5 minutes

Pan-fried pork with fresh pineapple

20 minutes

Prune-and-gorgonzola tart with crushed coriander

10 - 15 minutes

Thai red tofu curry on rice pasta

15 minutes

Asian recipes

Chilli-orange ostrich, carrot and coriander stir-fry

10 minutes

Chilli recipes

Tequila and chilli salmon with watermelon salsa

10 minutes

Citrus recipes

Hot beetroot, citrus and coriander drink

5 minutes

Jelly recipes

Meats, black label jelly and truffle oil

Meats, black label jelly and truffle oil

By Maranda Engelbrecht

Difficulty Easy

Ingredients

For the duck

5 pods cardamom, crushed
1 t garam masala
Black pepper
2 t Maldon salt
4 t brown sugar
½ t orange zest
2 duck breasts

For the lamb

300 g loin of lamb, completely trimmed
1 t rosemary, chopped
½ t fresh thyme, chopped
1 t Maldon salt
2 t brown sugar
Black pepper
2 t toasted coriander seeds, crushed
Olive oil, for cooking

For the jelly

10 t white sugar
10 t water
2 t gelatine, sponged in 25ml cold water
1 cup Black Label beer
white truffle oil

Method

To prepare the duck: Toast the cardomom, garam masala and pepper in a hot pan until the mixture starts to release its fragrance.
Add the salt, sugar and zest, and mix well. Score the duck breasts and rub with the mix. Marinate for 20 minutes.
Sear the duck breasts in a hot pan, fat side down, and cook until medium done (about 4 to 5 minutes on each side). Allow to rest for a minute or two then cut into thin slices.
If curing, marinate the duck overnight in the fridge and hang for two days in a cool, dry place. Freeze and cut paper-thin.
To prepare the lamb: Season the lamb with the rest of the ingredients and marinate for 10 to 15 minutes. Sear in a hot pan with a little olive oil and cook for 4 to 5 minutes, or until still pink.
Allow to rest for a minute or two then slice thinly. Alternatively, if curing, marinate and hang for two days in a cool, dry place.
To make the jelly: Over a gentle heat, melt the sugar in the water and add the sponged gelatine. Add the beer and pour the mixture into a jelly mould or bowl.
Leave it in the fridge for 2 hours to set. Cut with a warm knife or spoon out for serving.
Arrange the meats on a plate, add a spoon of jelly and serve immediately, with a sprinkling of white truffle oil.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tortilla with spicy avocado and sweet-pepper filling

Prawns with Chilean salsa verde

Fish steaks with Mexican corn salsa

Pan-fried pork with fresh pineapple

Vietnamese chicken salad

Prune-and-gorgonzola tart with crushed coriander

Enchiladas

Thai red tofu curry on rice pasta

Chilli-orange ostrich, carrot and coriander stir-fry

Tequila and chilli salmon with watermelon salsa

Hot beetroot, citrus and coriander drink

Meats, black label jelly and truffle oil

Meats, black label jelly and truffle oil

Ingredients

Method