Chickpea recipes

Pomegranate molasses-laced chickpea salad

Curry recipes

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15 minutes

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Roast smoked chicken with butternut and sweet potato bake

1 hour

Deboned leg of lamb with herb rub

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30 minutes

Apple recipes

Baked hake with crisp pancetta and anchovies

15 to 20 minutes

Citrus recipes

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2 minutes

Fish recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus overnight marinating time

Cooking Time 20 minutes

Ingredients

1 kg kudu fillet
3 T olive oil, plus extra to brush
2 t sumac powder
4 brinjals large
Sea salt and freshly ground black pepper
1 cup full-cream yoghurt
Lemon buchu a few sprigs, finely chopped (or substitute with lemon thyme)
Lemon juice a squeeze
2 T white wine
Green beans a handful
Nasturtium leaves to garnish

Method

Trim all the sinew from the kudu fillet and pat it dry using kitchen paper.

Combine 2 T olive oil and the sumac to make a paste and rub it all over the fillet, reserving any leftover paste. Roll the meat tightly in cling film and chill for a few hours or preferably overnight.

Remove the cling film, then sear the fillet on all sides in a very hot skillet until nicely caramelised. Remove from the skillet and allow to cool, then smear with a little more of the sumac-oil paste.
Again, roll the meat up tightly in cling film, then place in the freezer for a few hours, or until the fillet is firm but not frozen.

Meanwhile, trim the brinjals and slice them lengthways into 1 cm-thick slices. Heat a heavy-bottomed skillet or griddle pan, then brush the brinjal slices on both sides with olive oil and season to taste. Fry until tender and charred on both sides, then drain on kitchen paper.

To make the dressing, combine the yoghurt and chopped buchu in a mixing bowl, then add 1 T olive oil, a squeeze of lemon juice and seasoning, to taste. Stir, then adjust to your preferred consistency with a little white wine, if desired.

Blanch the green beans then refresh in icecold water. Arrange the charred brinjal slices on a platter. Unwrap the kudu fillet and slice it very thinly, then arrange the slices over the brinjal.
Scatter with the torn mozzarella, then drizzle with the yoghurt dressing. Garnish with the green beans and nasturtium leaves.

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Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Ingredients

Method