Recipe index

{RECIPE INDEX } { COMPETITION & RECIPE INFO }

= Vegetarian = Diabetes friendly

STARTERS, SALADS, SOUPS AND SIDES

12 Spicy Korean cucumber and radish salad 13 Carrot, parsnip and sage soup with crispy dukkha chickpeas 16 Pickled root vegetable tart 16 Autumn roast veg salad 21 3-cheese potatoes 34 Butternut and brown rice bites 57 Root vegetable tzimmes 61 Sumac salmon fritters 61 Bobotie sausage rolls 62 Dukkha potato salad 82 Salmon tartare with crispy skin

MAINS

14 Lemony lamb frikkadels on beetroot raita 15 Spiced beetroot and sweet potato hash with crispy-skinned angelfish 21 The tipsy Monte Cristo (sandwich) 22 Quiche 4 ways 26 Sticky chilli pork chops with fennel and apple slaw 27 Japanese soufflé pancakes with garlicky veg 27 One-pan sticky marmalade chicken 28 Barley nasi goreng 29 Stovetop beef lasagne 32 Persian tahdig rice 32 Coconut cashew rice with sticky chicken skewers 34 Kimchi and rice pancakes with garlicky greens 35 Baked rice with grilled peppers and feta 36 Mediterranean fried rice 36 Spicy fried basmati rice 38 Prawn poké bowl 53 Masala and coconut prawn curry 54 Herb-crusted leg of lamb with blistered peppers 60 Baked seafood paella 62 Pulled beef brisket with gyro flatbread 64 Pan-fried yellowtail with pickled fish sauce 65 Asian-spiced braised lamb shanks 66 Honey-harissa chicken bake on bulgur 80 Miso pork belly, spicy pear & apple purée and compressed potatoes 81 Wagyu steak with béarnaise sauce and triple-cooked fries 101 Smoked haddock croque-monsieur

BAKING, SWEET TREATS AND DESSERTS

20 Peach crumble squares 23 Lemon and poppy seed

French toast with boozy compote 67 Burnt honey apple cake 70 Cardamom & rose biscuits 70 Spiced sugar cookies 70 Date caramel hertzoggies 83 Caramelised white chocolate mousse 86 Devil’s food chocolate cake with ganache frosting 86 Triple choc mousse cake 88 Chocolate stripe cake 89 Plant-based chocolate crinkle cookies 90 White chocolate raspberry blondies 91 Peanut butter millionaire’s shortbread 92 Dark choc nut cinnabuns with cheat’s salted caramel sauce 94 Chocolate rice krispie ice-cream sandwich 95 White chocolate bakewell tart

OTHER

19 Watermelon mimosa 28 Quick-pickled cucumber 63 Greek gyro flatbreads 70 Mango, jalapeño & coconut sambal 80 Burnt butter 89 Mirror glaze (cake icing)

GIVEAWAY ENTRY DETAILS

To enter one of our giveaways, SMS the keyword and answer, if applicable, followed by your name and address to 45907 (SMSes cost R1.50). Unless otherwise specifi ed, the closing date is 9 June 2022.

GIVEAWAY RULES

1. The promoter of this giveaway is Fresh Living. 2. This promotional giveaway is open to residents of the Republic of South Africa who are in possession of a valid SA identity document, except for any family/relative, business/professional associate or personal associate of the promoter or its associated companies, advertising and promotional agencies, or a supplier of goods or services in connection with this promotional giveaway, as well as persons under the age of 18 years (except for children’s giveaways). 3. There will be one random draw, with the winner(s) to be chosen within seven working days of the competition’s end date. 4. By entering the competition, each winner agrees to supply all necessary documents to support the competition rules (including, but not limited to, a valid ID document and address for delivery of the prize) and agrees that if these cannot be produced, the promoter shall have the right to withhold the prize. 5. The promoter will endeavour to contact each prize winner three consecutive times using the contact number supplied. Should the winner not respond within three days of the fi rst attempt at contact the prize will be forfeited and another winner will be selected in accordance with the rules. 6. Winners’ details will be forwarded to the suppliers of the prize. By entering our competition, you give Fresh Living and the sponsor permission to contact you via email, SMS or phone. 7. If you have won a Fresh Living competition in the last 30 days, you may not enter. 8. The promoter reserves the right to change the rules of the giveaway should the need arise. The promoter can change the rules throughout the duration of the giveaway. 9. The judges’ decision is fi nal and no correspondence will be entered into. 10. Participation in the giveaway constitutes acceptance of the rules. 11. Responsibility is not accepted for entries lost, damaged or delayed as a result of any network or computer hardware or software failure of any kind. Proof of sending will not be accepted as proof of receipt. 12. The giveaway promoter and its affi liates are not responsible for any problems or technical malfunction of any phone network, computer system, server or provider which may have hindered entry into this giveaway.

RECIPES

* All recipes are tested in a conventional oven. If you are using a fan oven consult the manual, but it is generally recommended that you reduce the temperature by 10-20˚C. * The nutritional analyses that appear on recipes don’t include serving suggestions or salt and pepper, which you can add to taste. * For additional recipes, health and nutritional advice, as well as updates on in-store offers and competitions, visit pnp.co.za. You’ll be able to use our store search and shop online.

PRODUCTS AND INGREDIENTS

Availability of certain Pick n Pay products and recipe ingredients may vary from one region to the next, depending on seasonality and supply chains.

PHOTOSHOOTS

Props used in photoshoots may not be available in Pick n Pay stores and are for styling purposes only or the stylist’s own.

COOK’S NOTES

SPONGED GELATINE: This is the fi rst step in using gelatine. It allows the gelatine to absorb liquid, making it easier to dissolve and set without any lumps when used in a recipe. Sprinkle powdered gelatine in a bowl of cold water – about ¼ cup (60ml) – and leave to soak for 3-5 minutes. For gelatine leaves, submerge in a bowl of cold water for the same amount of time until soft and almost jelly-like.

GOCHUJANG: Sweet, spicy and umami, this thick crimson paste is a fundamental ingredient in Korean cooking. It is traditionally made from red chilli fl akes, fermented soybeans, glutinous rice and salt. Use in moderation to add depth and fl avour to stews, soups, marinades and sauces.

CURE: To “cure” or “curing” refers to the process of preserving meat, whether by salting, brining (in salt water), dry-ageing or smoking, to name a few methods. The goal is to slow down spoilage, draw out moisture or add moisture and fl avour.