Home
Recipes
Takes a little effort

Home-made tomato sauce

10 minutes

Deconstructed bobotie

40 minutes

Gnocchi recipes

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Mushroom recipes

Toasted angel hair pasta with mushroom sauce

25 minutes

Anchovy recipes

Leg of lamb stuffed with garlic, rosemary and anchovies

1 hour, 20 minutes

Mushroom recipes

Individual mushroom pies

25 minutes

Cauliflower cheese and ham soufflés

45 minutes

Curry recipes

Grilled calamari in a coconut curry marinade

5 minutes for calamari, 15 minutes for rice

Slow cooked oxtail and beans

8 – 10 hours

Nutty phyllo layers with rosewater syrup

30 minutes

Fruit-carpaccio salad with spun sugar

10 minutes

Singapore-style noodles

10 minutes

Singapore-style noodles

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

200 g rice vermicelli
Peanut oil
2 free-range eggs, beaten
250 g chicken fillets, skinned and sliced into strips
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
2 cloves garlic, finely chopped
6 spring onions, finely chopped
About 100g bean sprouts
Salt
230 g small prawns, cooked and shelled
2/3 cup chicken stock
Soy sauce

For garnishing:

1-2 fresh red chillies, finely chopped
1 spring onion, chopped

Method

Soak the noodles in hot water for 5 minutes, then drain well. Heat a wok over a high heat. Add 1 teaspoon of peanut oil and, when hot, add the eggs to make an omelette.

When set, remove and cool, then roll up and slice thinly. Rub the chicken strips with the spices. Re-heat the wok and add 2 more tablespoons of peanut oil.

When hot, stir in the spiced chicken, garlic, spring onions, bean sprouts and salt to taste. Stir-fry until the chicken is cooked, but moist.

Stir in the prawns, then the chicken stock and drained noodles. Allow to heat through. If necessary, add more stock to loosen the noodles.

To serve, top with omelette strips and sprinkle with chopped chillies and spring onion. Add soy sauce to taste.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Home-made tomato sauce

Deconstructed bobotie

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Toasted angel hair pasta with mushroom sauce

Leg of lamb stuffed with garlic, rosemary and anchovies

Individual mushroom pies

Cauliflower cheese and ham soufflés

Grilled calamari in a coconut curry marinade

Slow cooked oxtail and beans

Nutty phyllo layers with rosewater syrup

Fruit-carpaccio salad with spun sugar

Singapore-style noodles

Singapore-style noodles

Ingredients

Method