Name: Green caponata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: For the caponata: ,olive oil 4T,large brinjal, cut into 2 cm cubes 1,large onion, sliced 1,celery stick, sliced 1stick,large baby marrow cubed 1,pitted green olives, chopped 100g,garlic, sliced 2cloves,baby spinach 200g,capers 50g,sea salt and freshly ground black pepper, to taste ,free-range eggs 6,fresh parsley, finely chopped 10g, fresh dill, finely chopped 10g,hot English mustard 1t, mayonnaise 1⁄4cup,sea salt and freshly ground black pepper, to taste ,paprika 1t,caperberries, for serving 100g,crusty bread, for serving

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Green caponata

30 minutes

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Egg recipes

Soft-boiled eggs with creamy polenta

30 minutes

Soft-boiled eggs with creamy polenta

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

For the kale pesto:

90 g kale, chopped
1⁄4 cup canola oil
50 g pistachios, roughly chopped
1 lemon, juiced
sea salt and freshly ground black pepper, to taste

For the eggs:

8 large free-range eggs
2 cobs sweetcorn

For the creamy polenta:

125 g polenta
1 litre water
1⁄2 cup milk
sea salt and freshly ground black pepper, to taste

To serve:

olive oil, for frying
2 cloves garlic, chopped
40 g kale, torn
salt, to taste

Method

1. To make the kale pesto, place all the ingredients in a blender and blend until combined, slightly textured and bright green. Adjust the seasoning to taste.

2. Boil the eggs for 5–6 minutes and set aside. Cook the corn in boiling water for 5 minutes until bright yellow, then remove from the water. Once cool, remove the kernels from the cobs and set aside.

3. Place the polenta and water in a medium saucepan. Cook over a medium heat, stirring continuously, until all the water has been absorbed and the polenta is thick. Loosen with the milk, season, then stir until creamy.

4. Heat a little olive oil in a pan and add the garlic and kale and season with salt. Fry until the kale is just wilted and the garlic is fragrant. To serve, top the polenta with the corn and kale. Halve the eggs and place on top, then top with the pesto and drizzle with olive oil.

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Photographs: Robbert Koene
Production: Hannah Lewry
Food Assistant: Claire-Ellen van Rooyen

This is a test recipe

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Soft-boiled eggs with creamy polenta

Ingredients

Method