Starters & Light meals Archives

South African

Dombolo (dumplings)

10-15 minutes

Broccoli recipes

Broccoli with buffalo mozzarella and almond milk

5 minutes

Toad in the hole

35 minutes

French folded omelette

5 minutes

Cabbage recipes

Savoy cabbage rissoles

50 minutes

Fruit and nut camembert cake

10 minutes

Aliums

Beer battered onion rings

15 minutes

Radicchio salad with clementines

5-10 minutes

Beetroot recipes

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

70 minutes

Radish, cauliflower and beetroot piccalilli with baked goats cheese

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

240 ml red wine vinegar
2 t sugar
1 t mustard seeds
100 g radish selection, sliced and quartered
100 g yellow cauliflower, cut into small florets
3 candy-striped beetroot, thinly sliced
200 g goats milk cheese
sea salt and freshly ground black pepper, to taste
purple or green basil leaves, to garnish
fresh horseradish, grated, to garnish
petite herbs or microherbs, to garnish

Method

Preheat the oven to 180°C.

Heat the red wine vinegar, sugar, mustard seeds and salt in a pan over a medium heat.

Once the vinegar begins to boil, remove it from the heat and add the radishes, cauliflower and beetroot.

Allow the vegetables to cool down in the pickle, aka piccalilli.

Line the inside of a 12-cm ramekin with clingwrap, and press the goat’s cheese into the mould.

Turn the cheese out on a baking tray and remove the clingwrap. Bake for 20 minutes, or until the cheese has browned slightly.

Season the baked goat’s cheese, garnish with fresh basil, horseradish shavings and microherbs.

Serve with the piccalilli.

Cook's note: these recipes are created using Woolworths' range of heirloom vegetables.

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Dombolo (dumplings)

Broccoli with buffalo mozzarella and almond milk

Toad in the hole

French folded omelette

Savoy cabbage rissoles

Fruit and nut camembert cake

Beer battered onion rings

Radicchio salad with clementines

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

Kohlrabi, potato and salmon ceviche

Radish, cauliflower and beetroot piccalilli with baked goats cheese

Radish, cauliflower and beetroot piccalilli with baked goats cheese

Ingredients

Method