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Fritter recipes

Lentil fritters

30 minutes

Beetroot recipes

Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

Eisbein with blueberry relish

3 hours

Preserves and

Blueberry jam

50 minutes

Grande Brie cheese with plum-and-pink peppercorn compote

30 minutes

Burger recipes

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

2 hours

Lamb rendang

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours

Ingredients

1 small knob ginger
3 lemongrass stalks
4 red chillies
3 cloves garlic
2 T tamarind pulp
3 T boiled water
3 t coriander seeds
3 t cumin seeds
1 stick cinnamon
2 pods cardamom
5 T dried coconut, shredded
2 T peanut oil
2 onions, sliced
1 kg lamb neck, diced
3 star anise
1¾ cups coconut milk
Sea salt to taste
3 – 4 Thai lime leaves

Method

Peel and slice the ginger, chop the lemongrass, seed and slice the chillis and peel the garlic.

Soak the tamarind in the boiled water for 15 minutes. Pour through a fine sieve, discard the pulp and reserve the liquid.

Dry-fry the coriander and cumin seeds, cinnamon and cardamom over a medium heat until fragrant. Cool and place in a spice grinder, then grind to a powder.

Place in a food processor along with the ginger, lemongrass, chillies, garlic and a little tamarind water and blend to a smooth paste.

Toast the coconut in a frying pan until golden brown. Cool, then grind as finely as possible in a spice grinder.

Heat the peanut oil in a large saucepan, add the onions and cook until soft. Add the spice paste and fry for 5 minutes.

Add the meat and fry for 5 minutes, or until browned.

Add all the remaining ingredients, except the lime leaves and salt.

Bring to the boil and then gently simmer uncovered for approximately 1½ hours until the lamb is tender.

Slice the Thai lime leaves and add to the saucepan with the salt in the final half hour.

Cook’s note: Serve with fluffy basmati rice or lightly toasted rotis.

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Lentil fritters

Pickled salmon trout with baby potatoes and hot beetroot salad

Eisbein with blueberry relish

Blueberry jam

Grande Brie cheese with plum-and-pink peppercorn compote

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

Rabbit and port-poached pear salad with balsamic dressing

Beer and ribs with roast butternut salad

Upside-down caramel pineapple tart

Autumn fruit with hot vanilla rice pudding

Quick-braised Chinese beef short ribs

Lamb rendang

Lamb rendang

Ingredients

Method