Carb Conscious Archives

Asian recipes

Chilli-ginger hake

20 minutes

Corn recipes

Corn chowder

20 minutes

Chicken recipes

Sticky red pepper chicken wings with sour cream sauce

1 hour

Chicken recipes

Thai chicken salad

Avocado recipes

Broccoli and bulgur wheat with spicy halloumi

30 minutes

Christmas recipes

Smoked trout with marinated eggs

10 minutes

Beef recipes

Spicy tshotlho

2½ hours

Beef recipes

Stroganoff soup

2 hours

Chicken recipes

Verjuice-roasted chicken

50 minutes

Christmas recipes

Slow-roasted leg of lamb with tahini sauce

5–6 hours

Christmas recipes

Farm-style smoked trout pâté

Christmas recipes

Roast Brussels sprouts

30 minutes

Roast Brussels sprouts

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

700 g Brussels sprouts, blanched
2 T olive oil
2 T plus 125 g butter, softened
70 g mint sauce
mint, to garnish
salt, to taste

Method

1. Preheat the oven to 180°C. Place the Brussels sprouts on a baking tray and drizzle with the olive oil and 2 T butter.

2. Using a meat mallet or a heavy bottle, smash them slightly. Season with salt and bake for 30 minutes until slightly golden brown.

3. To make the mint butter, blend the remaining butter and mint sauce and toss through the hot Brussels sprouts.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Chilli-ginger hake

Corn chowder

Sticky red pepper chicken wings with sour cream sauce

Thai chicken salad

Broccoli and bulgur wheat with spicy halloumi

Smoked trout with marinated eggs

Spicy tshotlho

Stroganoff soup

Verjuice-roasted chicken

Slow-roasted leg of lamb with tahini sauce

Farm-style smoked trout pâté

Roast Brussels sprouts

Roast Brussels sprouts

Ingredients

Method