Your Family - April 2017

54 yourfamily.co.za

scotch eggs

Serves 4 Takes 45 mins

4 eggs

1kg boerewors or Italian sausage (look for those

without added rusk or wheat), meat removed from

the casings

handful parsley

250g streaky bacon

1 Preheat oven to 180°C. Fill a bowl with ice water.

2 Cook the eggs for about 5 minutes in boiling water

(for soft boiled) then place them into the ice water

for 2 minutes. Drain and peel the eggs.

3 Combine the sausage meat and parsley and divide

into 4 equal pieces. Flatten each piece out in the

palm of your hand. Place the egg in the middle and

enclose with the sausage meat.

4 Wrap 3 slices of bacon around each egg. Place on

a roasting pan and bake for 25-30 minutes, turning

every 10 minutes until golden brown.

crunchy niçoise salad

Serves 4 Takes 25 mins

FOR THE DRESSING

15ml red wine vinegar

2.5ml Dijon mustard

1 garlic clove, crushed

3 anchovies, finely chopped

handful parsley, chopped

60ml olive oil

FOR THE SALAD

250g cherry tomatoes

15ml olive oil

250g fine green beans

2 x 170g tins whole chunk tuna, drained

50g black olives, pitted

100g rocket

1 For the dressing, whisk together the vinegar,

mustard, garlic, anchovies and parsley. Add the oil

and whisk until just combined.

2 Preheat oven to 200°C. Place the tomatoes on a

roasting pan. Drizzle with oil and season. Roast for

15-20 minutes or until golden brown and the skins

start to blister.

3 Cook the beans in boiling water for 2 minutes

without a lid and drain immediately.

4 Combine the tuna, olives, tomatoes, rocket and

beans. Toss together with the dressing.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE CRPHOTOGRAPHIC.CO.ZA