Recipes Archive

Chicken recipes

Roast chicken salad

45 minutes

Cheesecake recipes

Lemon-infused cheesecake

Cake recipes

Coffee-and-Chuckles éclair

40 minutes

Chicken recipes

Chicken and corn pot pies

1 hour 10 minutes

Aliums

Onion, mint and chilli relish

Aliums

Toum (garlic sauce)

Beans recipes

Walnut tshidzimba

2 1⁄2 hours

Beverage recipes

Ahweh (Lebanese Coffee)

Lamb recipes

Easy lamb shank pie

50 minutes

Lamb recipes

Kibbeh nayee (raw kibbeh)

Berry recipes

No-churn blueberry ice cream

10 minutes

Pork recipes

Bubble and squeak

20 minutes

Bubble and squeak

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 x 500 g pack Woolworths pork bangers
2 large potatoes, peeled and diced
4 T canola oil
2 baby cabbages, thinly sliced
sea salt and freshly ground black pepper, to taste
200 g fine beans, blanched
200 g fresh peas blanched
1 x 250 ml sachet Woolworths free-range chicken gravy, warmed

Method

1. Preheat the oven to 200°C. Place the bangers in an ovenproof dish and roast for 12 minutes or until golden brown and cooked right through.

2. Boil the potatoes in salted water for 8 minutes, or until soft. Drain and set aside.

3. Heat the oil in a pan. Stir-fry the cabbage until softened, about 5 minutes over a medium heat. Add the potatoes and seasoning, and fry until the potatoes are golden brown.

4. Using a spatula, squish the potatoes gently to make a potato patty. Cook until crisp and golden underneath. Turn out onto a plate and serve with the sausages, greens and gravy.

Find more potato recipes here.

Photograph: Jan Ras

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Roast chicken salad

Lemon-infused cheesecake

Coffee-and-Chuckles éclair

Chicken and corn pot pies

Onion, mint and chilli relish

Toum (garlic sauce)

Walnut tshidzimba

Ahweh (Lebanese Coffee)

Easy lamb shank pie

Kibbeh nayee (raw kibbeh)

No-churn blueberry ice cream

Bubble and squeak

Bubble and squeak

Ingredients

Method