mint Archives

Curry recipes

Pealaffel in korma curry

15 minutes

Italian recipes

Squid-ink pasta

30 minutes

Lentil recipes

Turkish red lentil soup

40 minutes

Beetroot recipes

Handmade beetroot tagliatelle with Cape Malay burnt butter

15 minutes

Chicken breast

Lemongrass chicken with smashed cucumber salad

15 minutes

Apple recipes

Beef sausages with purple cabbage-and-apple slaw

10 minutes

Chip recipes

Paprika lamb kebabs with twice-cooked chips

30 minutes

Beans recipes

Creamy feta falafel wraps

1 hour

Breakfast recipes

Soufflé egg tray

45 minutes

Broccoli recipes

Broccoli with mustard dressing

10 minutes

Broccoli with mustard dressing

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 x 600 g packets Tenderstem broccoli

For the dressing, blend:

12 white anchovies, chopped
20 g fresh mint, chopped
20 g fresh Italian parsley, chopped
2 free-range egg yolks
2 t Dijon mustard
2 cloves garlic, chopped
1 lemon, juiced
4 t malt vinegar
1⁄2 cup extra virgin olive oil

Method

Blanch the broccoli and plunge into ice water to keep its vibrant colour. Drain and chop roughly. Toss in the dressing.

Cook's note: Blanched broccoli dressed in an anchovy-mustard dressing is a delicious side for lamb or chicken.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Avocado, chevin and pomegranate toast

Fattoush salad with koftas

Pealaffel in korma curry

Squid-ink pasta

Turkish red lentil soup

Handmade beetroot tagliatelle with Cape Malay burnt butter

Lemongrass chicken with smashed cucumber salad

Beef sausages with purple cabbage-and-apple slaw

Paprika lamb kebabs with twice-cooked chips

Creamy feta falafel wraps

Soufflé egg tray

Broccoli with mustard dressing

Broccoli with mustard dressing

Ingredients

Method