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Large Box Recipes 7/05/2020

Pan-Poached Guavas

Served with Seed & Circus granola & yoghurt.  

  • Peel and deseed some guavas (peeling gives you a more creamy consistency, but if you don’t mind the peel & the pips, leave them in). Slice into crescents, about 8 pieces per guava.
  • Lightly smash up your chosen spices (we recommend cinnamon and cardamom) either in a pestle & mortar or using a wooden spoon and a board.
  • Place the spices in a small sauce-pan over medium heat until fragrant.
  • Turn the heat to low. Add a knob of butter or some coconut oil, and the guava. Keep moving it. We want a slight caramelisation of the fruit but no char at all, 3-5 minutes.
  • Add a splash of water and a few drops of chosen citrus. Here we are both deglazing the pan and creating a tea-like solution to extract some flavour.
  • Keeping on very low heat (look for small, gentle bubbles), add some honey to sweeten things up. Let this reduce to a light syrupy consistency.
  • Dish up the pan-poached guavas with some yoghurt and granola, drizzle over some guava syrup from the pan, discard any whole spices, and enjoy!

NUTRITIONAL BENEFIT:

Guavas are known as super fruits, due to the numerous health benefits they offer.

 

Mother’s Day Soufflé Omelette

An omelette like no other, soft, fluffy and a showcase of love. Whip your breakfast game into shape with this showstopper, served sweet or savoury.

  • Separate 3 eggs. Whisk the yolks with a pinch of salt (and black pepper if savoury).
  • In a large bowl whisk the egg whites until firm glossy peaks form. You can use an electric whisk or some good ol’ fashioned elbow grease.
  • Add half the beaten egg whites to the yolks and stir well until whites are thoroughly combined. This is to make the soufflé base. Add some grated cheese and chopped chives if you fancy, or hold off to finish with some fruit compote and icing sugar.
  • Using a spatula, gently fold in the remaining egg whites until well combined. Be careful not to knock too much air out.
  • In a heavy based pan melt some butter over a medium heat, until foaming. Scrape the soufflé mixture into the pan and spread out evenly. Cover and cook until the bottom of the omelette is golden and the top is just barely set. Add some more grated cheese and cook for a further minute until the egg is nicely set.
  • Carefully slide the omelette out the pan onto a warmed plate, fold over and serve immediately. A smear of fruit compote in the middle and a dusting of icing sugar or filled with cheese, your choice!
  • Mom is going to enjoy this so much more than those breakfasts in bed you used to make!

 

Raspberry French Toast

The bruncher’s best friend – even better with homemade raspberry jam

  • Put the raspberries and some sugar into a small pot and let simmer on a low heat. Squish the berries with a spoon as they soften.
  • When the berries are broken up but still chunky, take the pot off the heat.
  • Beat 2 eggs, slowly add in a glug of milk and whisk well.
  • Slice some bread into medium-thick slices.
  • Put the egg mixture into a shallow dish and soak the pieces of bread for about half a minute, turning to coat.
  • Heat a pan on a medium heat with a drizzle of oil. Add the eggy bread and fry for a few minutes on each side until brown and crisp.
  • Serve with homemade berry jam.

CHEF'S TIP:

The best bread for french toast? Everyone loves a good old white loaf, but sturdy yet soft breads like challah work beautifully. Why not double the French factor with brioche or french bread? 

 

Breakfast Yoghurt Parfait

A quick, easy breakfast that tastes good and is healthy too!

  • Slice up some fruit for layering.
  • Jazz up your yoghurt as you wish – with some cocoa nibs, chia seeds, hemp powder. The more Instagrammable the better, if you’re into that!
  • Assemble your parfait in layers – some granola, yoghurt, and sliced fruit, get expressing that artistic side and alternating as you wish.
  • Sprinkle over some berries on top, and voilà!

CHEF'S TIP:

Let the chia seeds activate in the yoghurt for 20 minutes before creating your parfait. 

 

The Perfect 5-Minute Omelette 

Intimidated by omelettes? Trust us: if you can make scrambled eggs, you can make one of these guys.

  • Prepare any filling of your choice: grate some cheese, slice and fry off some mushrooms, slice up some tomato, whatever you fancy.
  • Crack the eggs into a mixing bowl and beat them until they turn a pale yellow colour.
  • Place a nonstick pan over a medium-low heat. Add some butter and let it melt.
  • Add some milk to the eggs and season. Then grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
  • When the butter in the pan is hot enough to make a drop of water hiss, pour the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
  • With a spatula, gently push one edge of the egg into the centre of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
  • Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with the spatula.
  • Time to add that filling! Spoon your filling across the centre of the egg in a straight line.
  • Fold one side over to make a half-moon shape, or fold both the sides in towards the centre, overlapping them like an envelope. Cook another few minutes until cooked through.
  • Gently transfer the finished omelette to a plate. Garnish with some chopped fresh herbs.

CHEF'S TIP:

When making omelette, make sure to use a round nonstick pan with sloped sides. 

 

Breakfast Hash 

A delicious mess of potato, mushroom, onion, and spinach topped with a fried egg. 

  • Cut some potato into bite-sized pieces and parboil in salted water until almost cooked.
  • Fry off some sliced mushrooms in a pan on high heat until golden, then remove from the pan.
  • Lower the heat and fry some chopped onion until soft. Now, this is where the magic happens: in the final 2 minutes, add some crushed garlic.
  • Increase the heat, add the drained potato chunks and toss ‘em until golden.
  • Add the cooked mushrooms and shredded spinach and cook until the spinach wilts. Season with salt and pepper and maybe some chilli sauce to taste.
  • In a separate pan, fry an egg. Soft, hard, sunny side up? We’ll leave that to you, chef!
  • Plate up the veggie hash, top with a fried egg and garnish with chopped parsley.

CHEF'S TIP:

Peeling the potatoes is optional – they’re tastier with the skins left on, but the texture’s all up to you.

 

Guava & Raspberry Smoothie Bowl

Because breakfast is the most Instagrammable meal of the day...

  • In a food processor add 2 bananas (if you have any at home that haven’t become banana bread yet), a handful of raspberries, 2 guavas (flesh only), some ice cubes and a dollop of yoghurt. Blitz until smooth.
  • Pour the smoothie mix into a bowl. Top with another swirl of yoghurt, some fresh raspberries, slices of guava and granola. If you’re feeling creative, why not go wild with some nuts, berries or seeds?

CHEF'S TIP:

This one’s jam-packed with goodness! You go, good thing! 

 

Smashed Avo on Toast with Soft Boiled Egg & Chilli

Limey smashed avo on toast with a perfect soft boiled egg and chilli and parsley topping. 

  • Carefully add the eggs into a pot of boiling water. Boil for 6 mins. Remove and place into a bowl of ice water. Peel when cool enough to handle.
  • In a bowl, smush up the peeled avo with a fork, add lime juice and salt and pepper.
  • Toast some sliced bread and butter it up.
  • Smear the smashed avo on toast, top with the soft boiled egg and garnish with some chopped chilli and parsley.

 

Scandi Eats

The contents of this week’s box have been inspired by the cuisines of Northern and Eastern Europe – a region perhaps more familiar to us from their tumultuous history than their food! Long winters and cold climates make for limited harvests and many challenges to food production. But we love challenges.

Think trout, root vegetables, pickles, Scandinavian dill dressing, rye bread, goulash, and stews. This may be unfamiliar territory for some, but unfamiliar territory is paired well with these unfamiliar times. Let’s play outside of our comfort zones. Why not take the borscht plunge?

Here are some of our favourite recipes from these misty, mystical regions. Allow them to inspire you to cook, experiment, and indulge!


Beetroot Cured Trout Gravlax

An easy-peasy take on beautiful beetroot cured trout fillets. Fancy can also be easy. 

  • Combine 125ml sugar with 60ml salt. Pat the trout fillets dry, and rub this mixture all over the flesh until coated.
  • Roughly chop some fresh herbs and sprinkle over the trout.
  • Peel and roughly grate the beetroot. Cover the trout fillets with a generous layer of grated beetroot.
  • Carefully wrap the trout in clingfilm or place in a zip-lock bag, squeezing out the air so that it's snug. Refrigerate, and allow to cure for 2 days at least.
  • After 2 days, remove from the fridge, and brush off all the curing ingredients (discard). You may also rinse it under some cold water if you prefer. Remove the skin.
  • To serve: using a sharp knife, thinly slice the gravlax, and think up a funny Instagram caption about this being the “cure” for all your troubles. Serve with some Scandinavian dill dressing and pickled cucumber. Delicious on toast!

CHEF'S TIP:

Curing takes about 2 days, so get your curing on well in advance!

 

Braised Swedish Cabbage 

A classic Swedish side dish that gives the sorely underrated cabbage its time to shine

  • Shred the cabbage. Dice an onion. Grate an apple. Place a pan over a medium high heat with a drizzle of oil or a knob of butter. Sauté the onion and apple until soft and translucent.
  • Add the cabbage, a splash of apple cider vinegar/white wine vinegar, salt, a pinch of sugar and some jelly/jam (Raspberry/lingonberry jam – a jam that has a punch of tartness). Add a pinch of nutmeg and some cloves (optional). Stir, reduce the heat, pop on the lid and braise for 45 minutes until the cabbage is soft and flavoursome.

 

Creamy Potato & Trout Bake

A winter warmer at its best: potato bake with trout, cream cheese and herb. 

  • Preheat the oven to 180°C. Peel about 4 potatoes (peeling optional). Boil them for 5-7 minutes until they feel slightly soft when prodded.
  • Dice an onion. Sauté the onion in butter until soft and translucent. Remove from the pan on completion. Keeping the pan on the heat, fry the trout fillets skin side down until the skin is crispy. Remove the trout from the pan, and gently remove the skin. You don’t need to cook the flesh all the way through, as the trout will cook in the bake. Flake the trout flesh. Quarter the potatoes.
  • Lightly grease a casserole dish. Layer the potatoes, dollop over some cream cheese. Add the flaked trout on top, scatter the fried onions, and sprinkle over some chopped herbs.
  • In a bowl, whisk together 3-4 eggs, a cup of milk, and seasoning. Pour into the casserole evenly. Bake in the hot oven for about 40 minutes until the potatoes are cooked through and the top is golden. Enjoy!

NUTRITIONAL BENEFIT:

Trout are an excellent source of protein, niacin, vitamin B12, and omega 3 fatty acids. 

 

Fresh Trout & Fennel Quiche

Pre-made shortcrust pastry with eggs, milk, cream and Kleinrivier cheese. Top with cooked trout and shaved fennel. 

  • Defrost the frozen shortcrust pastry in the fridge OR if you’re feeling up for it, make your own.
  • Lightly flour your work surface and roll out the pastry so it’s large enough to fill a tart tin. Gently ease the pastry into base and edges. Using a sharp knife, trim excess pastry, then refrigerate the pastry shell for 30 minutes.
  • Preheat the oven to 180C. Line the pastry shell with baking paper and fill with dried beans or pastry weights, then blind bake for 15 minutes. New to blind baking? It’s easier than blind dating, so watch a YouTube video that’ll open your eyes to the simple technique that’s literally just baking a crust or pastry with weights rather than its filling.
  • Remove the baking paper and pastry weights, then return the pastry shell to the oven and cook for a further 5-10 minutes or until golden.
  • Reduce the oven to 150°C. For filling, whisk together 500ml cream, 200ml milk, 8 eggs and 1 tsp fine sea salt in a bowl and add a handful of grated cheese. Pour into the pastry shell and bake for 35-40 minutes or until just set.
  • Pan fry the trout whole and then flake into pieces.
  • Mandolin (back to YouTube for you!) or finely slice the fennel and toss with some lime juice, season with salt.
  • Top the quiche with the flaked trout & sliced fennel and tuck in!

NUTRITIONAL BENEFIT:

Fennel is a great anti-inflammatory and metabolism booster.

 

Scandinavian Beet Salad

You can tell that this is going to be good for you from the recipe, but you have to taste the deliciousness.

  • Peel some beetroot and grate with a larger grater. Great work!
  • Toss the grated beetroot with some dried cranberries (optional) and a dash of apple cider or white wine vinegar. Season.
  • For the creamy layer, you could do some goat’s cheese or cottage cheese with 1 spoon of horseradish, some chopped chives and seasoning.
  • Lightly toast some seed loaf slices, and top with the seasoned cheese and dressed beetroot.

CHEF'S TIP:

Take away the toast and this transforms into a colourful side dish with dinner.

 

Pan Seared Trout with Roasted Beets & Fennel with Pickled Cucumber Yoghurt Drizzle.

A satisfying, healthy main with standout veg sides – you might say that this trout’s a treat.

  • Cut the beetroot (skin on) & fennel into bite-sized pieces, drizzle with oil and roast in a hot oven for approx 30-40mins until cooked through. Keep the beetroot and fennel on separate sides of the tray, because beetroot loves to make everything about her.
  • Roughly chop the pickled cucumber and add to some yoghurt, with a splash of the pickling liquid.
  • Pan fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further minute or two, until cooked to your liking.
  • Plate up the roasted veg and cooked trout drizzle over the pickled cucumber and yoghurt and Scandinavian dill dressing.

 

Orange, Beetroot, Thyme & Goat’s Cheese Salad

Roasted beetroot, fresh orange segment, crumbled goat’s cheese, chopped nuts, thyme and salad leaves, tossed in an orange vinaigrette. 

  • Peel and cut the beetroot into bite-sized pieces, spread evenly on a baking tray with a drizzle of oil and a sprig of thyme. Roast in a hot oven until cooked through.
  • Squeeze the juice of one orange. To make the salad dressing, get a jar and combine 2 tbsp orange juice with 1 tsp mustard, 1 tsp honey and 3 tbsp of olive oil, salt and pepper. Secure a lid and shake well until combined.
  • Peel and segment a second orange.
  • Toss salad leaves and roast beetroot in the dressing and lay out on a platter. Imagine you’re on a cooking show where you explain that all this is from your own garden and the wine is from your own vineyard. Do this out loud if you wish.
  • Top with orange segments, thyme leaves, crumbled goat’s cheese and chopped nuts.

 

Borscht

Made with beetroot and usually served with sour cream. It’s so much more comforting than its name suggests.

  • Peel and grate carrot until you have 2 cups full. Peel and grate beetroot until you have 2 cups. Chop an onion.
  • Time to heat things up! In a saucepan with 2 cups of water, bring the grated beets, carrots, onion, and 1/2 tsp salt to a boil.
  • Reduce heat, cover and simmer for 20 minutes.
  • Keep busy and distract yourself from any hunger pangs by shredding cabbage until you have 1 cup. Add the cabbage to the pot, with 800ml of diluted vegetable stock (extra points if you’ve made your own from veggie scraps!). Simmer uncovered for 15 minutes. Just before serving, stir in 1 tbsp lemon juice.
  • If desired, top each serving with a dollop of sour cream or yogurt.
  • Garnish with chives or dill. If those points we mentioned earlier were real, we’d give you even more for this, but actually we just want you to enjoy this comforting dish.

 

Beef Goulash Stew with Mashed Potato

Cold winter nights call for rich beef stew served on creamy mashed potato.

  • Place a large heavy based saucepan over a high heat with a drizzle of olive oil. Add 450g goulash with 20g plain flour and brown well. Remove from the pan and pop it safely to the side.
  • Reduce the heat and add another drizzle of oil to the pan. Add 1 chopped onion, 2 crushed cloves of garlic, 1 chopped pepper. Fry until soft.
  • Return the beef to the pan with 1 tbsp tomato purée and 1 tbsp paprika. Cook, stirring, for 2 mins.
  • Add in 2 large diced tomatoes, 50ml dry white wine and 200ml beef stock. Cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins. Marvel at that delicious smell. Stir in 75ml sour cream.
  • See Mamma’s Mashed Potato recipe below.
  • Plate up the mash and goulash and sprinkle over chopped parsley.

 

Beef Stroganoff-Style Goulash with Rice

This Russian dish of sautéed pieces of beef served in a creamy mushroom sauce is hearty comfort food at its best.

  • Cook rice according to instructions on the packet.
  • Dilute 10ml beef stock powder with 240ml boiling water – unless you’ve made your own, in which case, well done you!
  • Place a pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the beef goulash and brown well, shifting occasionally. Remove from the pan and season with salt and pepper.
  • Keep the pan on the heat and add a further drizzle of oil (if necessary). Add some sliced mushroom, and pan fry until golden, 3-5 minutes. Once golden, season, remove from the pan, and set aside with the beef.
  • Return the pan over a medium heat with more oil and add 1 chopped onion and chopped rosemary. Fry until soft.
  • Stir through 20ml flour. Then, slowly add some diluted stock, stirring constantly – we don’t like lumps. Once fully combined, add the meat back to the pan, and bring to a gentle simmer for about 20-30 minutes until the meat is tender and the sauce has thickened, adding more water as and when required.
  • Then add the mushrooms back to the pan.
  • Stir through 40ml creme fraiche or yoghurt and season to taste.
  • Serve with the rice and garnish with chopped herbs.

NOT YOUR AVERAGE BIRD

Learning about the food system requires that one becomes aware of where ingredients come from, how they’re processed, and what waste is generated along the way. We yearn to have a more wholesome relationship with food, and this pasture-reared whole chicken represents exactly that: a chance to explore what wholesome eating really means.

We suggest roasting this beautiful bird following our recipe (or one of your own). When you’ve relished as much as you can manage, dig into the scraps and collect the delicious leftover bits. You can use these for chicken mayo sarmies or a hearty chicken soup – remember, there’s always more in there than you think.

You should have just the carcass left now, but instead of discarding it, use it to make your very own chicken stock. It’s simple, delicious, and so damn good for you. We’ve provided a recipe below so that you can extract all the flavour and create a cloudy, golden elixir – ideal for soup, as a broth, in a risotto, or even to enjoy as is.

There you have it: three steps for using your beautiful, pasture-raised bird – in full!


Garlic Butter Roast Chicken

A classic herby, buttery, garlicky, lemony roast chicken! 

  • Preheat the oven to 180°C. In a bowl, combine a generous amount of malleable butter, chopped herbs of your choice, grated garlic, lemon juice, salt and pepper. Using a small spatula, beat it all together until well combined.
  • Stuff that whole bird with some fresh rosemary and the squeezed lemons. Stuff the chicken skin (on the breast side) with some of the butter mixture, then use the rest mixture to get that chicken glistening with butter and future deliciousness.
  • Roast in the hot oven for about an hour until the skin is crispy. At the halfway mark, remove the tray from the oven and baste the chicken with the pan juices. Return it to the oven for the remaining cooking time. On completion, allow to rest for a few minutes before carving.

CHEF'S TIP

Use the bones and carcass to make a delicious, nutritious chicken stock. 

 

Peri-Peri Spatchcock Chicken

Spatchocking your chicken is a great idea: you get much more golden crispy skin, and you’ll reduce the cooking time! 

  • Place the chicken on a board breast-side down, and grab a pair of kitchen scissors. Identify the chicken spine, and cut down the one side of the spine and then the other, removing the spine of the chicken (reserve the spine for some chicken stock if you like). Gently open up the chicken and season with salt and pepper. Flip the chicken, and gently press on it to break the breast bone so that it lies flat. Pop onto a roasting tray.
  • Time to spice things up! In a bowl, combine some hot spices such as paprika, cayenne pepper, peri-peri etc – the choice is yours. Add a knob of butter, salt, pepper, sugar (optional) and lemon juice from one lemon. Pop in the microwave until the butter melts.
  • Smother the chicken in the peri-peri marinade and season with more salt. Cover and allow to marinate for an hour or so.
  • Preheat the oven to 180°C. Roast the spatchcock chicken for 40-50 minutes until the skin is crispy and the chicken is cooked through. Serve with some rice, salad or roast veggies of your choice.

CHEF'S TIP

Use the bones and carcass to make a delicious, nutritious chicken stock.

 

Roast Chicken with Orange, Fennel & Mustard

Ready to make a Sunday dinner centrepiece to be proud of?

  • Pat the chicken dry. Stuff the cavity with sprigs of rosemary & thyme, half an orange, half a whole garlic bulb. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string.
  • Place the 1 onion (cut in quarters) 4 carrots (cut into chunks) and 1 bulb of fennel (cut into wedges) in a roasting pan. Toss with salt, pepper and more thyme and rosemary and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Feel like the lifestyle blogger you always knew you could be yet?
  • Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh.
  • While you’re waiting impatiently for that delicious-smelling roast, make the orange mustard glaze by whisking together 1 tbsp orange juice, 1/2 tbsp dijon mustard, 1/2 tbsp brown sugar, 1/2 tbsp melted butter.
  • In the final 10 minutes of cooking, brush the chicken with the orange glaze mixture and continue roasting for 10 minutes longer, brushing a few more times with glaze.
  • Once cooked, remove the chicken and vegetables to a platter and cover with tin foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

CHEF'S TIP

Use some leftover chicken for tomorrow’s chicken mayo sarmies! 

 

Basic Wet Chicken Brine

Ever wonder why restaurant chicken is so soft and succulent? The answer is brine! This simple brine liquid will change the way you eat chicken forever. 

  • Place 3.7 litres of warm water in a bowl or bucket (just make sure it can fit in your fridge).
  • Whisk in ½ cup kosher salt & ⅔ cup of light brown sugar until dissolved. Allow brine to cool completely.
  • Add the whole chicken to the cold brine and cover with cling wrap.
  • Store in the fridge for a minimum of 2 hours – if you’ve planned ahead, you can just leave it there overnight.
  • Remove chicken from the brine and rinse well.
  • Pat dry before cooking.

CHEF'S TIP

Brines work because the salt helps the meat retain moisture. They do this by breaking down proteins, so the meat won’t contract while cooking. That means less water’s lost, resulting in a juicier, plumper bird. Plus, the salt does double duty and thoroughly seasons the meat, hence, more flavour. 

 

Leftover Roast Chicken, Pickled Cucumber & Tomato Toasted Sarmie

Got some roast chicken leftovers? Don’t panic, make a sarmie. 

  • Slice up your choice of bread. Shred the leftover chicken and combine with some mayo, mustard (optional), salt & pepper.
  • Slice the tomato and some cheese. Shred some lettuce.
  • Place a pan over a medium high heat. Butter the bread (on both sides – because, any excuse for butter). Layer the cheese, chicken, pickled cucumbers and tomato. Close up the sarmie and toast on the pan for about 2-3 minutes per side until the bread is crunchy and golden and the cheese has softened. Slice it in half and enjoy its good looks for however many seconds you can stand to wait before tucking in!

 

Chicken Stock

Instead of discarding your carcass, use it to create homemade stock. This extracts all the flavour and the nutrients, while leaving you with cloudy, golden elixir.

  • Pop all of the leftover bones and skin (about 750g – 1kg) into a large pot, with the remaining onions from the roasting of the chicken.
  • Add some leftover veg – ideally some chopped onion, carrot chunks, fennel, etc. – to the pot with the bones. Add enough water to cover about 2-3 cm above the bones.
  • Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a low simmer. Here, you can add any herbs you choose – thyme, bay leaves, oregano and the like. Allow to simmer for 3-4 hours. Skim off any foam that rises to the surface.
  • After the stock has simmered, remove the bones from the pot (with a slotted spoon), and strain your stock through a sieve.
  • You can either use this stock as is, for a soup or risotto, or you can concentrate it more. To do this, return the strained stock to the pot and place over medium low heat. Allow the stock to simmer and reduce to a level that suits you.

CHEF'S TIP

Use in your next soup or risotto, or freeze for use in the future. This stock should last 3-4 days in the fridge, or several months in the freezer.

 

THE ALMIGHTY POTATO

All hail the preeminent potato! The spud. The tater. La patata.

Originating many thousands of years ago in present-day Peru, it’s now used extensively across the world, and has been adopted by most food cultures as a staple. And rightly so.

This versatile root vegetable houses a host of vitamins and minerals, including vitamin C, vitamin B6, iron, magnesium, and potassium. Genetic testing has traced a single origin for potatoes, but after millennia of selective breeding, there are now more than 4 000 different types!

Here are just some of the many ways in which this simple and steadfast tuber can make your inner chef shine.


Potato-Based Quiche

Because potatoes make everything better, even very good things: here’s a gluten-free way of enjoying this classic dish.

  • Preheat the oven to 200°C. Peel and slice the potatoes into thin disks. Toss in some oil and seasoning before layering up those slices in a pie dish. Start at the middle and overlap layers to fill the gaps.
  • Bake the crust for 15 minutes until the potato is cooked but not browned. Then reduce the oven temp to 180°C.
  • While the crust is baking, chop up some veggies – onion, some mushrooms, tomatoes, peppers – you know what your favourites are. Whisk some eggs and milk in a bowl and then add the chopped vegetables. Season to taste.
  • Pour the egg & veg mixture into the pie dish and bake for 30 minutes until golden.

CHEF'S TIP

Add some grated cheese into your egg mixture for an extra creamy quiche. 

 

Crispy Hasselback Potatoes

Allow us to introduce the fancified roast potato!

  • Preheat the oven to 200°C. Using a sharp knife, slice the potatoes vertically, about 0.5cm apart, without cutting all the way through. Fan them open slightly.
  • In a bowl, combine fresh chopped herbs, olive oil, melted butter, salt & pepper.
  • Place the hasselbacks on a baking tray, drizzle over the herby oil and bake in the hot oven for about an hour until cooked through, golden and crispy.
  • Serve as a side dish, or with a dollop of seasoned yoghurt and fresh chopped herbs.

CHEF'S TIP

If you’re unsure of your technique, just watch a vid on YouTube to get your confidence up! 

 

Cheesy-Garlicky Potato Wedges

It’s time to meet your new favourite treat.

  • Preheat the oven to 200°C. Cut the potatoes into wedges, leaving the skin on. Spread out on a tray. Place in the hot oven for 20 minutes, just to par-roast.
  • Grate some garlic. Grate your cheese of choice (we prefer a harder, mature cheese, but favourite cheese is a very personal choice!). Roughly chop some fresh herbs. In a bowl, combine some oil with the grated garlic, chopped herbs, salt and pepper.
  • Remove the potatoes from the oven after 20 minutes, drizzle over the herb oil and toss to coat. Sprinkle over the grated cheese, and return to the oven for 30 minutes or until crispy and golden.

CHEF'S TIP

You could make a fresh salsa, and scatter it over the top for serving, throw on some fresh green leaves, and there you have it.

 

The Best Potato Salad

A creamy potato salad of dreams! 

  • Peel some potatoes. Cut into quarters and boil them in salted water for 10-15 minutes until soft.
  • In the same pot as the potatoes, or a separate pot, (you pick how many dishes you want to wash up) hard-boil some eggs (6-7 minutes in boiling water). On completion, slice the eggs. Try your best to keep the yolk and white intact.
  • Optional: dice some bacon and fry until crispy. Set aside to drain on some paper towel.
  • In a bowl, combine some mayo, yoghurt, chopped parsley, chopped chives, olive oil, salt and pepper. Combine well, add a pinch of mustard if you have.
  • When the potatoes are ready, allow to cool. Once cool enough to handle, slice ‘em up into 1-2cm thick slices.
  • In a shallow serving dish, smear some of the mayo on the bottom. Make a layer of the potatoes, boiled eggs and bacon (if using). Continue layering, starting with the mayo sauce, and so forth until you have finished all the ingredients. On the top layer, sprinkle some fresh herbs. Enjoy!

 

Mamma’s Mashed Potatoes

These homemade mashed potatoes are perfectly rich and creamy, full of great flavour, easy to make, and always a crowd fave.

  • Rinse and cut the potatoes into small, evenly-sized chunks. Feel free to peel your potatoes or leave the skin on. Transfer them to a large bowl full of cold water, until all of the potatoes are cut and ready to go.
  • Place the chunks in a pot with salted cold water. Make sure the water is 1 inch above the potatoes. Then turn on high heat until the water comes to a boil. Boil the potatoes for about 15-20 minutes, until a knife inserted in the middle of a potato goes in with almost no resistance. Carefully drain out all the water.
  • While the potatoes are on the go, heat some butter and milk in a saucepan or in the microwave until the butter is just melted. Set aside until ready to use.
  • Once the potatoes are drained, return them into the hot pot and turn the heat to low. Gently shake off the potatoes for about 1-2 minutes, to help cook off some of the remaining steam within the potatoes. Remove the pot from the heat.
  • Using your preferred kind of masher (well, we all have our favourites), mash the potatoes to your desired consistency.
  • Pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter. Add some grated cheese for extra yumminess. Do not over-mix or you’ll end up with gummy potatoes.
  • Add a crack of black pepper and some salt to taste.
  • Serve warm, garnish with chopped chives or any extra toppings that you might like.

CHEF'S TIP

If you’re prepping ingredients for a big meal ahead of time, the potatoes can chill in the cold water for up to 4 hours before boiling. Just add a few ice cubes to the water to be sure it stays cold. 

 

Cheesy Potato Croquettes with Herby Yoghurt

A delicious meeting of creamy textures and zesty flavour.

  • Make mashed potato by boiling peeled and chopped potatoes in salted water until soft, then smushing up with a potato masher or your implement of choice and a large knob of butter until smooth. Season well.
  • Add a handful of grated cheese.
  • Once the mixture is cool enough to handle, roll into balls and leave in the fridge for a little while to firm up.
  • Whisk 1 egg in a bowl with a teaspoon of water. Prepare three shallow dishes: one containing some flour (seasoned lightly), one containing the whisked egg, and one containing dried breadcrumbs. First, pass the ball through the flour, then through the egg, and lastly through the breadcrumb. When passing through the crumb mixture, press it into each ball so that it sticks and coats evenly. Repeat this step with each little ball of deliciousness.
  • Fry in a pan of hot oil until golden and crispy. Rest on paper towel and season.
  • Finely cut chives with a pair of scissors and mix with yoghurt and a squeeze of lime juice.

CHEF'S TIP

You could add chopped charcuterie meat or bacon to the filling to jazz it up with extra savoury flavour.

 

Pink Potato Salad for Mother’s Day

This much-loved side just got even more appealing, thanks to a touch of pink.

  • Boil the whole beetroot until tender, approx 30-50mins.
  • Drain and leave until cool enough to handle, then rub off the skins (they should come away easily). Chop into bite-sized pieces. The size of the bite, of course, is up to you.
  • Peel (optional), chop and boil the potatoes until cooked through.
  • In a large bowl combine some chopped cucumber, apple, spring onion and finely chopped fresh herbs.
  • Mix in a dollop of yoghurt. Season with salt and pepper. Gently mix in the beetroot and potato.
  • Garnish with a drizzle of the Scandinavian dill dressing and enjoy on Mother’s Day – or absolutely any time you choose.

NUTRITIONAL BENEFIT:

Eating the potatoes with skin on adds extra nutrients and flavour.  

 

Potato Rosti 

The dreamiest foundation for all creations.

  • Peel and coarsely grate 1 potato per person – place all of the grated potatoes in a cloth and squeeze out as much liquid as possible. Then, place in a bowl and mix with 50g of melted (vegan) butter and season (very) well.
  • Line a baking tray with either non stick paper or a silicon mat. Spoon in 1-2 tbsp of the potato mixture and pat down firmly to make a 1cm thick rosti, keeping it tightly packed. Repeat this process for each rosti, then bake in the oven for approximately 10 minutes until golden and crispy. Let them bake a little longer if need be – though we know it’s tempting to whip them out ASAP, that crunch is worth the wait.
  • You can super get creative with toppings, but here are some options we love…
    • A soft-boiled egg and spinach.
    • Trout, pickled cucumber & Scandinavian dill dressing
    • Creamy mushroom sauce

 

Best Home-made Gnocchi

Let’s bring out that Italian chef in you! A little more technical but well worth the effort.

  • Preheat the oven to 180°C. Rinse, dry and pierce 1kg of potatoes several times with a fork. Scatter some coarse salt onto the baking tray in an even layer and place the potatoes on top. Roast until cooked through – 40-45 minutes.
  • Get organised while the potatoes are roasting. Separate 1 egg, keeping the yolk for the gnocchi. Helps bind the dough and make the gnocchi more luxurious. Weigh out and sieve 200g flour. Remove about 50g of flour and set aside.
  • Once the potatoes are cooked through, slice in half and scoop out the flesh and pass through a sieve or potato ricer. You can also mash the potato, but make sure to ensure no lumps in the potato.
  • Working on a clean surface – as the Italians do, or in a bowl without those special credentials – combine potato mash, egg yolk, a pinch of salt and add the flour. Very gently bring the mixture together. If you over knead the gnocchi it will be very chewy. If the mixture is not binding nicely you can add more of the flour you set aside.
  • Pop onto a clean surface if you haven’t already and give the dough a fold over once or twice. Cover the dough with a clean tea towel while you work with it in batches. This prevents it drying out.
  • Take a quarter of the dough and roll into a 2cm thick tube shape, being very gentle with the little sausage. Then, cut into 3cm chunks to make the gnocchi. Roll each piece on your gnocchi board (LOL) or use the back of a fork to create a slight indent: this helps the sauce stick to the potato pillows. Repeat this process with the remaining dough.
  • Bring a large pot of salted water to the boil. Once boiling, add the gnocchi and cook for 2-3 minutes or until gnocchi bobs to the top and floats there. Remove with a slotted spoon, or drain on completion. Toss through some oil to prevent sticking and season.
  • Serve with your favourite sauce: whether it's beurre noisette, napoletana, arrabiata... the list is endless.

CHEF'S TIP

Gnocchi can be stored for up to 2 days in the fridge. After draining the boiled gnocchi, refresh in iced water. Drain well and toss through some olive oil. Store in an airtight container in the fridge

 

Good Ol’ Roast Potatoes

Because what is life without classic roast potatoes?

  • Preheat the oven to 180°C.
  • Peel and halve the potatoes, ideally all about the same size. Parboil them in a pot of boiling salted water for 15 minutes.
  • Drain in a colander and leave to steam dry for 2 minutes. Give the colander a few light shakes to roughen up the edges in preparation for those crispy bits that make this the Sunday lunch side you dream of. Toss through some flour and salt.
  • Place a roasting tray (which will fit the potatoes in a single layer) into the oven and fill the base with oil about 2cm deep.
  • Place in the oven to heat up. When the oil is hot, remove and gently add the potatoes. Turn until coated in the oil and spread them out. Return to the oven for about 1 hour until golden and crispy all over, shifting them as they colour.
  • Remove from the oven, drain on some paper towel, and serve!

 

Potato Puff Pastry Slice

The name says it all: with potato and pastry (and cheese!) in one place. What’s not to love? 

  • Defrost the frozen puff pastry in the fridge. Whether it’s newly bought or been lingering in the freezer for months, this is its time to shine!
  • Preheat the oven to 200°C.
  • Lightly dust a surface with flour and roll out the puff pastry.
  • Score a 2cm border around the edge of the puff pastry sheet.
  • Mandolin or finely slice 2-3 potatoes, skin on. Toss in oil and season well.
  • In a bowl combine 100g grated Klein Rivier cheese with 125g yoghurt or crème fraîche and mix with chopped thyme.
  • Avoiding the 2cm border, spread the cheese mix onto the pastry and top with sliced potato (layer the potato like you would a gratin – don’t layer more that 2 on top of each other)
  • Brush the border of the pastry with egg and cook for 35-40 minutes until cooked through and golden. You may need to shift the pastry half way through cooking.
  • Congratulations on combining three of the most-craved foods known to man into one delicious dish. Serve your creation on a chopping board with fresh thyme leaves and a drizzle of honey.

CHEF'S TIP

Eating the potatoes with skin on means more nutrients and flavour. 

 

Baked Beetroot Chips

Perfectly crispy, easy to make, and nutritionally good for you!

  • Preheat the oven to 190°C. Thinly slice some whole beetroots into thin disks. Try to cut them as evenly as possible so that they curl a little once cut. This will promise even baking and crispness, and good looks of course.
  • Place the disks onto a baking tray, drizzle with oil and season. Spread out the disks into a single layer.
  • Bake for 15-20 minutes, until slightly brown and crispy. Check at the 15 minute mark as they burn easily from there.

CHEF'S TIP

These are a tasty way to satisfy your snack craving while working from home. 

 

Loaded Guacamole with Tortilla Chips

Smashed avo, cherry tomatoes, red onion, coriander and lime with tortilla chips.

  • In a bowl, smush up some avocado with a fork until smooth.
  • Add in lots of chopped fresh herbs and lime juice. Season to taste.
  • Mix in some sliced diced tomato and finely chopped red onion.
  • Serve with some toast, tortilla chips, or whatever else tickles your fancy.

CHEF'S TIP

If you have any tortilla wraps, fry them in a pan with oil until crispy: they’re delicious as guacamole dippers.

 

Spaetzle

Welcome to the world of pasta-style German dumplings. They’re a game-changer.

  • Mix together 1 cup flour, ½ tsp salt, 1 pinch white pepper, and ½ tsp nutmeg. Beat 2 eggs well with 60ml milk. Add to the dry ingredients. Mix until smooth.
  • Press dough through a spaetzle maker (yes, these exist, and once you’ve used one you won’t look back – read the online reviews if you don’t believe us), or a large-holed sieve, colander or metal grater.
  • Drop a few at a time into simmering water. Cook for 5 to 8 minutes. Drain well.
  • Sauté the cooked spaetzle in butter until lightly golden. Sprinkle chopped fresh parsley on top, and serve.

CHEF'S TIP

Spaetzle is also a great addition to creamy mushroom sauce, goulash, or autumn stew-type dish.  

 

Crispy Carrot Fries

Because there can never be too many fries to try. 

  • Preheat the oven to 200°C. Peel, trim and cut the carrots into quarters lengthwise, or chips.
  • Place on a baking tray, coat in oil and season.
  • Roast in the hot oven until soft and golden, 35-40 minutes, shifting halfway.
  • Enjoy your sweet, oven-roasted carrot fries.

CHEF'S TIP

Keep a close eye on the carrots in the last 5-10 minutes as they can burn

 

Sauerkraut

As we move into the cooler months this is the perfect opportunity to make your very own sauerkraut. All you need is a jar, some salt and elbow grease.

  • Chop or shred 1 medium head of cabbage (approx. 900g). Sprinkle with salt. Salt helps the fermentation process and is a natural preservative but it can also be used to your taste preference – we recommend 1-3 tablespoons.
  • Knead the cabbage for about 10 minutes to release some natural juices. Once there’s a fair amount of liquid, add the cabbage to a clean jar, pack it in there tightly. Make sure you get enough of the liquid in there to cover the cabbage. Seal with a lid or cover with a coffee filter and rubber band. Leave to ferment in a cool spot (15-20°C) for anywhere from 3 days to 2 weeks. Burp the jar daily by releasing some extra air. Once fermented to your liking, seal tightly, pop into the fridge and get stuck in when you want .

 

Roasted Tomato Sauce

Meet the slow-roasted sauce that’s ready to delight in any dish.

  • Place all the tomatoes you have in an oven tray on the window sill. Leave to ripen for a few days, because good things take time.
  • Preheat oven to 200°C. Drizzle with plenty of olive oil and a generous splash of balsamic vinegar, 2 whole peeled garlic cloves, rosemary sprigs and season with salt, pepper. Roast for approx 45-60mins until cooked down, blistered and charred.
  • Add to a food processor and blitz until smooth.
  • If the sauce is very thick, add a splash of liquid vegetable stock until desired consistency.
  • Add a tbsp sugar, taste to test and add more if required.

CHEF'S TIP

This sauce can be used on any pasta dish e.g bolognese, lasagne. Great as a pizza base – the options are endless. 

 

Remoulade 

Condiment made with mayonnaise, mustard, sweet pickle cucumber, lime juice, hot sauce & parsley. 

  • In a bowl combine 3/4 cup mayonnaise, 2 tbsp finely chopped drained sweet pickled cucumber, 1 tsp finely chopped capers, 1 tbsp lime juice, 1 tbsp dijon or grainy mustard, 2 tsp chopped fresh parsley, 1/4 tsp dried tarragon, 1/2 tsp of hot sauce (or to taste).
  • Mix well and season with salt and pepper to taste.
  • Enjoy being the kind of person who makes their own condiments.

CHEF'S TIP

Goes really well with seafood, cold meats and fried food. 

 

Savoury Shortcrust Pastry

If you’re feeling cheffy, make your own shortcrust pastry for quiches, savoury tarts and pies.

  • Sift 225g cake flour into a large bowl.
  • Add 100g of cold cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Ah, soothing.
  • Stir in a pinch of salt, then add 2-3 tbsp water and mix to a nice, firm dough.
  • Lightly flour a surface and knead the dough very briefly until it comes together.
  • Wrap in cling film and chill in the fridge until you’re ready to whip up something tasty.

 

Guava and Chilli Chutney

Sweet and spicy chutney with guavas, lemon, and chillies. 

  • Roughly chop some guavas, and submerge them in a pot of water. Bring to simmer until soft and reduced right down.
  • Add some chopped chilli and grated ginger.
  • Cook until a jammy consistency is reached, adding some sugar, lime juice and maybe a little cumin to spice things up a bit.
  • Wait until cooked to store in jars which will look lovely on your shelves, make excellent gifts, and probably not be around all that long once you taste their irresistible contents.

CHEF'S TIP

Blending optional. 

 

Citrus Cordial 

Fresh and fruity cordial made from your choice of citrus fruit: lime, lemon or orange. 

  • In a pot combine the zest and juice of the citrus fruit with sugar, boiling water and citric acid.
  • Stir gently until the sugar has dissolved.
  • Cover the pot with a lid and let it stand for 3 hours or overnight before bottling, then make some more!
  • When life gives you lemons, sip on some fruity cordial.

 

Sweet Roasted Pears with Goat’s Cheese Crumble

This cheese board-style dessert consists of honey roasted pears with crumbled goat’s cheese, thyme and chopped nuts.

  • Preheat the oven to 200°C.
  • Cut the pears in half.
  • Using a measuring spoon or melon baller, scoop out the seeds.
  • Place cut side up on a baking tray and sprinkle with cinnamon.
  • Bake for 30 mins. After 15 mins drizzle each pear with a little honey and place back in the oven until soft and starting to caramelise.
  • Allow to cool slightly (yes, you’ve got the willpower to wait!) and serve in a bowl with crumbled goat’s cheese, thyme leaves and chopped nuts.

CHEF'S TIP:

If you leave out the cinnamon, you could also serve this with leaves as a salad starter.

 

Spicy Ginger & Pear Cake

The perfect tea time delight!

  • For this recipe you will need: ½ cup of butter, 1 cup sugar, 3 eggs, 1 tsp baking powder, 3 tbsp fresh grated ginger, 1 ½ cups flour, 2 pears (a pair, if you will), 1 tsp cardamom, and ½ cup yoghurt.
  • Preheat the oven to 180°C. Grease and line a cake tin or a bread tin. Beat the butter and sugar until fluffy and a pale colour. Add the eggs one at a time, to avoid splitting.
  • Add the baking powder, salt, fresh ginger and cardamom (or cinnamon/mixed spice, whichever you have), then add the flour.
  • Slowly add the yoghurt, and mix until incorporated. Don't over mix.
  • Slice your pair of pears. Pour the batter in the prepared tin. Top with the pear slices, gently pressing them into the batter (not all the way). Bake in the oven for about 40-45 minutes. Pierce with a knife or skewer, if it comes out clear, it's ready!
  • On completion, allow to cool. Then, dust with some icing sugar (optional). Enjoy with a good ol’ cuppa tea!

 

Orange Loaf

Zesty, sweet orange cake to make the afternoon slump not so slumpy. 

  • For this recipe you will need: 2 cups flour, ½ teaspoon salt, 1 tsp baking powder, 1 cup sugar, ½ cup milk, ½ cup freshly squeezed orange juice and zest from 1 orange, ¼ cup neutral oil, ¼ cup melted butter, 3 eggs, and 1 teaspoon vanilla essence.
  • Preheat the oven to 180°C. Grease and line a cake tin or a bread tin.
  • In a bowl, sift the flour, baking powder and salt together.
  • In another bowl, beat together the butter, oil and sugar. Add the eggs one at a time, and beat until light and fluffy.
  • Slowly add the milk, orange juice, zest and vanilla, mix until combined.
  • Add the dry ingredients to the wet, and gently fold in. Try not to over-beat the poor things.
  • Pour the batter in the prepared tin. Bake in the oven for about 40-45 minutes. Pierce with a knife or skewer. If it comes out clear, it's ready! On completion, allow to cool. Then, dust with some icing sugar if you like. Delish!

 

Mamma’s Carrot Cake

This carrot cake tray bake is a winner. 

  • Preheat the oven to 180°C.
  • Peel and grate some carrots – you need 250g.
  • Mix dry ingredients in a big bowl: 200g flour, 100g brown sugar, ½ tsp ground nutmeg, 1 tsp ground cinnamon, pinch of salt and 2 tsp baking powder.
  • Add in the wet ingredients: 250g grated carrots, 75ml oil, 250g yoghurt and juice from half a lime. Mix well.
  • Grease a baking tin and dust with flour. Add the batter and bake for 1 hour. Test by inserting a wooden skewer into the centre of the cake. If cooked, this should come out clean, and it’s almost time for tea!
  • To make the icing: In a food processor, blend 2 tbsp coconut oil, 100g yoghurt, 2 tbsp lime juice, big splash of vanilla essence, 300g powdered sugar until smooth. Rest in the fridge.
  • Once the cake is cooled, spread with icing and sprinkle with chopped pecan nuts, as lavishly as you wish.

CHEF'S TIP:

The perfect gift for Mother’s day, even over a WhatsApp chat.  

 

Apple, Pear and Fennel Crumble

A warm, spiced dessert for the autumn evenings. 

  • Preheat the oven to 180°C. Peel, core and dice into chunks some apple, pear and a fennel bulb. Zest and juice an orange.
  • In a small pot, add your diced fruit, some sugar, mixed spice, orange zest and juice. Stew on a low heat until the fruit has softened into the kind of sweetness previously enjoyed only by the characters in kids’ storybooks
  • In a bowl, mix some flour, butter, sugar, cinnamon, and vanilla essence. Mix until the butter and flour are combined to a crumble – using your hands is the easiest option here, and pretty soothing actually.
  • Put the stewed mixture into a pie dish and cover with the crumble mix. Bake for 25 minutes or until the crumble is golden brown.

CHEF'S TIP:

Serve this crumble with some custard or your favourite vanilla ice cream.