Chicken recipes

Shredded chicken over soft polenta

30 minutes

Leftovers recipes

Roast pork belly with wakame seaweed rice

1 hour 30 minutes

Cake recipes

Pulled lamb with goat’s cheese mash

10 minutes

Five-ingredient recipes

Curried lentils with fried eggs

15 minutes

Cooking with

Mushroom-and-creamy onion risotto

45 minutes

Onion recipes

Tiramisu martini

Name: Chicken-and-radish stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: free-range bone-in chicken thighs 8,Woolworths hot seasoning 2T,extra virgin olive oil 4T,onion, roughly chopped 1,celery, thinly sliced 1stick ,garlic, finely chopped 2cloves,radishes 1bunch ,chicken stock 3cups ,fresh parsley 5 g,fresh dill, roughly chopped 5g,fresh mint, roughly chopped 5g,lemon, juiced 1,For the polenta: ,milk 2cups ,butter 50 g,sea salt and freshly ground black pepper, to taste ,polenta 200 g,Woolworths hard cheese, grated, plus extra for serving 50g

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 free-range egg, separated
3 T caster sugar
4 shots dark rum
4 shots hot coffee
cocoa powder, for dusting

Method

1. Whisk the egg white until frothy, then add the sugar and whisk until thick and glossy.

2. Divide the rum and coffee between martini glasses.

3. Decorate the rims of the glasses with the egg white mixture and blowtorch if you like. Dust with cocoa before serving.

Find more cocktail recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay

This is a test recipe

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