Recipes Archive

Hanukkah recipes

Dried fig-and-apple fruit cake

1 1⁄2 hours

Easter recipes

Swan pavlovas on raspberry purée

1 hour

Easter recipes

Slow-roasted lamb shoulder pie

4 hours

Easter recipes

Twice-cooked roast potatoes in tomato salsa

1 1⁄2 hours

Easter recipes

Schwarma-spiced roast lamb

1 ¾ hours

Roasted red peppers with Hollandaise

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

6 red peppers, halved and seeded
olive oil, for drizzling
salt, to taste

For the Hollandaise:

300 g butter
3 free-range egg yolks
2 T lemon juice
1 T Dijon mustard
salt, to taste
1 t Woolworths Lazy Kettle hickory liquid smoke

Method

1. Preheat the oven to 200°C. Place the peppers onto a roasting tray, hollow side up, drizzle with olive oil and sprinkle with salt. Roast for 20–30 minutes, or until blistered and soft.

2. To make the Hollandaise, melt the butter and keep warm. In a blender, blend the egg yolks with the lemon juice, mustard and salt. While the blender is running, pour in the hot melted butter in a steady stream to form a thick, velvety Hollandaise. Season to taste with the liquid smoke. Spoon over the roasted peppers and serve.

Cook's note: Add a little crunch with a garnish of sage leaves fried in butter until crispy.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

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Schwarma-spiced roast lamb

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Roasted red peppers with Hollandaise

Roasted red peppers with Hollandaise

Ingredients

Method