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Takes a little effort

Beans recipes

Buttered bambara with toasted egusi relish

45 minutes

Chicken recipes

Chicken, cassava leaf and peanut butter stew

1 hour 10 minutes

Pastry recipes

Marmalade rusks

50 minutes, plus 5-7 hours’ drying time in the oven

Potato recipes

Lemon posset with matzah brittle

40 minutes

Chocolate recipes

Milk chocolate double crème caramels

25 minutes

Cake recipes

Peri-peri oven-roasted seafood skillet

1 hour

Peri-peri oven-roasted seafood skillet

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

For the peri-peri sauce:

2 red onions, halved
2 red peppers, halved and seeded
1 head garlic, halved horizontally
3 T olive oil
sea salt and freshly ground black pepper, to taste
1 T chilli, chopped
2 t smoked paprika
2–3 T red wine vinegar
1 lemon, zested and juiced
1 T tomato paste
1 x 400 g can coconut milk
1 x 450 g box Woolworths frozen hake medallion
50 g butter
2 T olive oil
4 cloves garlic, thinly sliced
500 g Woolworths frozen or fresh prawns, thawed and butterflied
1 t smoked paprika oil
10 g Italian parsley, roughly chopped
1 lemon, juiced
r 1 x 500 g box Woolworths frozen mussels with garlic- and-herb butte
Portuguese rolls, for serving
Woolworths skin-on frozen chips, cooked, for serving
Woolworths garlic mayonnaise, for serving

Method

1. To make the peri-peri sauce, preheat the oven to 180°C. Place the onions, peppers and garlic in a roasting pan, drizzle with olive oil, season and roast for 30–40 minutes, or until caramelised.

2. Peel the onions and peppers and blend with the remaining ingredients except the coconut milk. Pour into a large skillet, add the coconut milk and simmer for 25 minutes, stirring occasionally. Season to taste.

3. Place the fish in the sauce and poach for 5–10 minutes, spooning over the sauce so it cooks evenly. Once the fish starts to flake, remove the skillet from the heat.

4. While the fish is poaching, place another pan on the fire or stove and add the butter, olive oil and garlic. Once it starts to sizzle, add the prawns and cook to your liking. Add the paprika in the last minute of cooking time. Once cooked, remove from the heat and add the parsley and lemon juice. Place on top of the fish in the pan.

5. Cook the mussels according to package instructions. 6 Serve the seafood with the rolls, chips and mayonnaise.

Cook’s note: For extra smoky flavour, roast the onions, peppers and garlic over the fire or in foil parcels over the coals.

Find more seafood recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewery
Food Assistant: Sophia-Maria Du Plessis & Bianca Jones

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Buttered bambara with toasted egusi relish

Chicken, cassava leaf and peanut butter stew

M’encha

Ouma’s Karoo lamb pie

Marmalade rusks

Creamy potato bake

Giant éclair

Lemon posset with matzah brittle

Milk chocolate double crème caramels

Chocolate mousse cake

Rump skewers

Peri-peri oven-roasted seafood skillet

Peri-peri oven-roasted seafood skillet

Ingredients

Method