Name: Braaied skilpadjies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: Woolworths free-range lamb skilpadjies 550 g,coriander seeds, crushed coarsely 2 t,salt, to taste ,sunflower oil 2T,For the sorghum salad: ,sorghum, cooked 250g, jar Woolworths sundried tomato pesto 1 x 140 g,sachet Woolworths sundried tomatoes, chopped 1 x 240 g,sachet Woolworths black and green pitted olives, chopped 1 x 70 g, jar Woolworths roasted red peppers, drained 1 x 230 g ,feta 100 g,red onion, chopped 1,red salad onions, sliced 6,red wine vinegar 4 T,olive oil 4 T,sea salt and freshly ground black pepper, to taste ,microherbs, to garnish

Home
Recipes
Main Meals

Braai recipes

Braaied skilpadjies

30 minutes

Chicken recipes

BBQ-pineapple chicken wings and slaw

45 minutes

Braai recipes

Fish braaied in paper

20 minutes

Beans recipes

Steamed baby cabbage parcels

45 minutes

Beans recipes

Chicken thigh pasta

30 minutes

Egg recipes

Sweetcorn scrambled egg tortillas

8 minutes

Chicken recipes

Chicken-and-mushroom kebabs

12 minutes

Beetroot recipes

20-minute root veg salad

30 minutes

Fish recipes

Trout salad with honey-gochujang butter

15 minutes

Great value

Creamed spinach pasta

20 minutes

Dinners under

Herbed roast chicken with green ratatouille

1½ hours

Chicken breast

Chicken mayo salad

30 minutes

Chicken mayo salad

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

10 g Italian parsley, finely chopped
10 g sage, finely chopped
a few sprigs rosemary, finely chopped
1 lemon, zested and juiced
4 cloves garlic, finely chopped
sea salt and freshly ground black pepper, to taste
½ cup extra virgin olive oil
1 T smoked paprik
4 free-range skinless chicken breasts
1 small red onion, finely diced
4 gherkins, finely diced
400 g Woolworths multi-seed rye bread, sliced
1 Mediterranean cucumber, peeled and thinly sliced

For the mayonnaise:

2 free-range egg yolks
1 t Dijon mustard
1 t honey
1 lemon, juiced
sea salt and freshly ground black pepper, to taste
2 cup canola oil

Method

1. Preheat the oven to 180°C. Place the herbs, lemon juice and zest, garlic, seasoning and olive oil in a bowl and combine to make a marinade.

2. Place the chicken breasts in the marinade and rub thoroughly, then place on a baking sheet. Cover the chicken with tin foil and roast for 20–25 minutes, or until cooked through but still succulent. Remove the foil and lightly shred the chicken using two forks. Mix with the mayonnaise and add the remaining ingredients, except the bread and cucumber.

3. To serve, spoon the chicken mayo onto a platter and top with the gherkins. Serve with the bread and cucumber.

4 To make the mayonnaise, place the egg yolks, mustard, honey, lemon juice and seasoning in a blender and pulse to combine. While blending, gradually pour in the oil in a thin stream until the mixture is thick and pale. Check the seasoning.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Estee Skein

Find more chicken recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Braaied skilpadjies

BBQ-pineapple chicken wings and slaw

Fish braaied in paper

Steamed baby cabbage parcels

Chicken thigh pasta

Sweetcorn scrambled egg tortillas

Chicken-and-mushroom kebabs

20-minute root veg salad

Trout salad with honey-gochujang butter

Creamed spinach pasta

Herbed roast chicken with green ratatouille

Chicken mayo salad

Chicken mayo salad

Ingredients

Method