Braai recipes

Braaied chicken with chilli, macadamia and rose marinade

40 minutes

Biscuit recipes

Pistachio-and-coconut biscuits

40 minutes

Cake recipes

Chocolate-toasted-coconut-almond-marshmallows

2 minutes

Chicken recipes

Roast chicken with porcini and hazelnut crust

1 hour and 50 minutes

Milk recipes

Cardamom-and-rose almond milk rice pudding

35 minutes

Ice cream

Lesley’s honey-and-macadamia nougat ice cream

Nut recipes

Butternut with Thai peanut sauce and coriander rice

20 minutes

Butternut with Thai peanut sauce and coriander rice

By Phillippa Cheifitz

Serves 2–3

Difficulty Easy

Prep Time 10 minutes, plus 20 minutes’ soaking time

Cooking Time 20 minutes

Ingredients

1 kg butternut
Sea salt and freshly ground black pepper, to taste
Salted roasted peanuts, chopped, for sprinkling

For the Thai peanut sauce:

1⁄2 cup smooth peanut butter with no added salt or sugar
1 cup coconut milk
1 T Thai green curry paste
1 T fresh lime juice
1 t brown sugar
Salt, to taste

For the coriander rice:

200 g jasmine rice
1 1⁄2 cups water
3–4 T coriander chopped

Method

Quarter the butternut lengthways. Steam until tender, about 15–20 minutes. Season lightly. Serve with the Thai peanut sauce and coriander rice. Sprinkle with chopped peanuts.

To make the Thai peanut sauce, simmer all the ingredients in a saucepan for a few minutes, whisking until smooth.

To make the coriander rice, soak the rice for 20 minutes. Drain and turn into a small saucepan and add the water. Bring to a bubble, then cover tightly and reduce the heat. Simmer for 10 minutes. Turn off the heat and allow to stand for 5 minutes. Remove from the hob, fluff up with a fork and mix in the coriander.

Chef's note: “The flavours blend together so well and peanuts also add protein to a vegetarian dish.”

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Butternut with Thai peanut sauce and coriander rice

Butternut with Thai peanut sauce and coriander rice

Ingredients

Method