Your Family - April 2017

70 yourfamily.co.za

FEATURE: MARGIE ELS-BURGER PHOTOS: ROELENE PRINSLOO AND GRAEME WYLLIE

15ml olive oil
2 onions, thinly sliced
1 garlic clove, crushed
4 chicken breasts, cut
into strips
30ml tandoori curry spice

180ml ready-made tzatziki

2 handfuls rocket and/or

coriander

handful cherry tomatoes,

halved

6 tortilla wraps, toasted

beef enchiladas

Serves 6 Takes 45 mins

15ml olive or avocado oil

500g beef strips

2 peppers, seeded and sliced

3 spring onions, sliced

400g tin Mexican tomatoes

6 tortillas

250ml Cheddar, grated

FOR THE SALSA

handful cherry tomatoes, halved

½ red onion, chopped (optional)

1 spring onion, thinly sliced

1 garlic clove, crushed

handful coriander, chopped

900g skinless frozen

hake fillets

2 handfuls cooked baby

potatoes, halved

750ml mixed frozen peas, corn

and carrots

2 garlic cloves, crushed

zest and juice of 1 lemon

+ extra

handful parsley, chopped

30ml butter

giant röstis with

bacon and eggs

Serves 4-6 Takes 40 mins

4 large potatoes, peeled and grated

4 medium sweet potatoes, peeled

and grated

1 onion, grated

60g butter, melted

2 egg yolks

small handful chives, chopped

olive oil, for frying

4-6 eggs

125ml chunky cottage cheese

8 crispy bacon rashers

handful watercress

½ red onion, chopped (optional)

green soup with

cheesy toast

Serves 4 Takes 30 mins

4 slices white or brown bread

250ml mozzarella, grated

15ml olive oil

3 spring onions, sliced

2 garlic cloves, crushed

625ml vegetable stock

500ml broccoli florets

500ml peas

2 large handfuls baby spinach

handful basil

125ml cream or milk

lemon juice, to taste

80ml feta, crumbled

1 Preheat oven to 200°C. Place the

bread on a baking tray, sprinkle

with mozzarella and bake for about

10 minutes or until melted.

2 Heat the oil on medium-high and sauté

the onions and garlic. Add the stock

and bring to a boil. Add the broccoli and

peas and cook for 3 minutes.

3 Blitz the soup with the spinach and basil

until smooth. Thin out with the cream or

milk to your liking. Add lemon juice and

season. Sprinkle with feta and serve with

the toast.

1 Heat oil on medium-high and sauté the onions and
garlic. Season.
2 Combine the chicken and spice. Heat another splash of oil
on high and fry the chicken for about 5 minutes or until
golden and cooked. Season.
3 Divide the onion, chicken, tzatziki, rocket/coriander and
tomatoes between the wraps. Roll up tightly to enclose filling
and serve.

1 Preheat oven to 200°C. Cut 6 x 30cm x 40cm squares out

of baking paper. Divide all the ingredients between the paper

squares and season.

2 Bring the 2 longer sides of baking paper up to the centre and

fold to seal. Roll up the shorter ends to enclose the filling,

tucking underneath to secure.

3 Place the parcels on a large baking tray and bake for about

25 minutes or until just cooked through. Serve with extra

lemon wedges.

1 Preheat oven to 200°C. Heat the oil

on high and fry the beef for about

5 minutes or until browned.

2 Add three-quarters of the peppers

(keep the rest for the salsa) and onion

and fry for about 3 minutes. Season.

Add the Mexican tomatoes and cook

for about 5 minutes.

3 Divide the beef mixture between the

tortillas and roll up to enclose the filling.

Place in an ovenproof dish and sprinkle

with cheese. Bake for about 20 minutes

or until the cheese has melted and the

filling is heated through.

4 For the salsa, chop the remaining

pepper into cubes and mix with the

remaining ingredients. Season. Top the

enchiladas with the salsa to serve.

1 Preheat oven to 180°C. Combine the

potato, sweet potato and onion. Use

your hands to squeeze out any excess

liquid. Add the butter, egg yolks and

chives. Season.

2 Heat a splash of oil on medium-high

in two frying pans. Divide the potato

mixture into 4, squeeze liquid out and

place 1 portion in each pan. Flatten with

a spatula to about 1cm thickness and cook

for about 3 minutes or until golden.

3 Turn röstis out onto a plate, slide back into

pans and cook for a further 3 minutes.

Turn out onto a large baking tray. Repeat

with remaining 2 portions. Bake for

5-10 minutes or until cooked through.

4 Cook the eggs in boiling water for

5 minutes (for soft boiled) and peel.

5 Serve röstis with eggs, dollops of cottage

cheese, bacon, watercress and onion.

curried chicken and tzatziki wraps
Serves 6 Takes 20 mins

lemony fish parcels

Serves 6 Takes 35 mins