Recipes Archive

Braai recipes

Garlic bread three ways

15 minutes

Atchar recipes

Crème fraiche-and-jalapeño atchar dip

20 minutes

Asian recipes

Spicy cabbage hash browns & crispy fried eggs

10 minutes

Anchovy recipes

Asparagus with anchovy butter

15 minutes

Chocolate recipes

4-ingredient chocolate truffles

5 minutes

Air-fryer recipes

Air-fryer steak with café de Paris butter

15 minutes

Chickpea recipes

Chickpea fries

20 minutes

Fish recipes

Salmon crudo

Afternoon tea

Condensed milk biscuits

15 minutes

Five-ingredient recipes

Baby gem salad

10 minutes

Baby gem salad

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

90 g raisins
1⁄2 cup balsamic vinegar
4 pork rashers, cut into small slices
1 pack Woolworths baby gem lettuce hearts
150 g Gorgonzola

Method

1. Preheat the oven’s grill. Soak the raisins in the balsamic vinegar while cooking the pork.

2. Place the pork rashers on a baking tray and grill for 6 minutes, then turn and grill for a further 3 minutes.

3. To serve, place the leaves on a platter with the cheese. Spoon over the raisins and pork.

Find more salad recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

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Garlic bread three ways

Crème fraiche-and-jalapeño atchar dip

Spicy cabbage hash browns & crispy fried eggs

Asparagus with anchovy butter

4-ingredient chocolate truffles

Air-fryer steak with café de Paris butter

Chickpea fries

Salmon crudo

Condensed milk biscuits

Baby gem salad

Baby gem salad

Ingredients

Method