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Skilpadjies with “Soweto sauce

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Skilpadjies with “Soweto sauce”

1 hour

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Jerk-style tofu

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Lamb ribbetjies with coconut, chilli and lime and smoky mustard potato salad

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Lamb ribbetjies with coconut, chilli and lime and smoky mustard potato salad

45 minutes

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10 - 15 minutes

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Ultimate peri-peri sauce with hake

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Corn, Parmesan and chilli salad

Teriyaki-glazed steak

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Teriyaki-glazed steak

20 minutes

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Chicken tortillas

20 minutes

Sticky chicken with brown rice

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Sticky chicken with brown rice

40 minutes

Coconut prawn curry

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Coconut prawn curry

25 minutes

Tamarind pickled cucumbers

Preserves and

Tamarind pickled cucumbers

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Tamarind pickled cucumbers

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the pickling liquid, mix:

1 x 250 ml Woolworths sweet-and-sour pickling condiment bottle
3 T tamarind paste
2 limes, juice
½ red chilli, crushed
1 t Woolworths galangal powder
2 garlic cloves, crushed
1 x 2 cm ginger cm piece, peeled and crushed
2 T sesame oil
1 baby radishes bunch
1 x 350 g baby cucumbers punnet, peeled

Method

Add the vegetables to the pickling liquid and allow to steep for 15 minutes before serving.

Cook's tip: Having a jar of pickles in the fridge can jazz up anything by adding flavour and texture. Fresh pickle with fish, red onion pickle with curries and pork, mixed pickle with roast chicken. Or toss the pickle through salad.

Discover more preserve and pickle recipes here.

Photograph: Myburgh Du Plessis

Food assistants: Bianca Strydom, Keletso Motau & Mogau Seshoene