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Curry marinated chicken and brinjal kebabs

10 minutes

Warm roast beetroot salad with Parmesan

40 minutes

Fish recipes

Baked hake with crisp pancetta and anchovies

15 to 20 minutes

Cauliflower with anchovy and olives

10 minutes

Citrus recipes

Steamed prawns with hot pepper mandarin salt

10 minutes

Brinjal recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Fish recipes

Spiced pork and corn stew

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

800 g pork steaks
4 T olive oil
Sea salt and freshly ground black pepper to taste
1 onion, chopped
1 red pepper large, chopped
2 garlic cloves, chopped
1 red chilli, chopped
2 t ground cumin
1 t ground coriander
1 t dried oregano
1½ cups chicken stock
4 corn cobs
Fresh coriander for serving
Brown rice, steamed, for serving

Method

Cut the pork into large chunks. Brown, in batches, in the olive oil, then remove from the saucepan and season. In the same saucepan, gently cook the onion and red pepper, adding a spoonful or two of olive oil, until softened.

Stir in the garlic, chilli, spices and oregano, then return the pork to the saucepan and stir until well coated. Pour in the stock and gently simmer, covered, for 20 to 30 minutes, or until the pork is tender.

Meanwhile, cut the kernels off the corn cobs. Add to the pork and cook for a few minutes, then serve topped with plenty of fresh coriander and steamed brown rice.

Cook’s notes: Mix the rice with beans to add more substance to this meal, and, just before serving, stir in a handful or two of baby spinach leaves. Lamb steaks work equally well in this recipe, and a sachet of Mexican spice mix adds fiery flair.

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