Your Weekend feast: 23 March 2018
Image: iStock
We’re back into the weekend after a short 4-day work week. Get used to it because next week and the following will be just the same with the Christian Easter holidays. More time at home means more time to cook!
Get amped for Easter with a snazzy version of the popular Cape pickled fish – pickled fish and cauliflower pâté. Spread on crunchy crackers for a sophisticated starter or snack.
Weekends call for hearty and warming oven bakes like this cheesy chicken bake that’s super easy to throw together.
Having a get-together? Little vegetarian chickpea fritters make the ideal nibble.
Ostrich is healthier than most meats due to its low fat and high protein content. If you’ve never cooked ostrich before, try this recipe for ostrich fillet with tomatoes and cannellini beans. You won’t be disappointed!
Can we talk about desserts? A real crowd-pleaser comes in the form of Peppermint Crisp blondies (aka brownies without the chocolatey cocoa ingredients). Watch them be gobbled up in no time. You’ve been warned.
Planning a roast? You can’t go without some roast potatoes and these that are coated in polenta and Parmesan, provide an extra bit of crispy crunch. Sound delicious?
For something fresh and vibrant, we are loving this simple roast pepper and fennel salad. Enjoy as a side dish with grilled meat or even as a veggie main if you wish.
