APRICOT AND MUSTARD PORK SHOULDER ROAST

By SA Pork

Ingredients

For the roast:

• 1 Whole pork shoulder (Around 1,5kg – 2kg)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons of olive oil

For the glaze:

• ½ cup apricot jam

• ¼ cup brown sugar

• 2 tablespoons of dijon mustard

• ¼ teaspoon dried thyme

• ¼ teaspoon salt and ground black pepper

Method

1. Preheat oven to 180°C. Line a rimmed baking sheet with foil and set aside.

2. Pat the pork dry with a paper towel and season with salt and pepper.

3. In a sauté pan over medium heat, add olive oil. When hot, add pork and sear on all sides, about 3-4 minutes per side. Once done, transfer the pork fat side up onto the prepared baking sheet.

4. Bake the pork, uncovered, for 25–30 minutes per 500g.

5. Add glaze ingredients to a small saucepan. Cook for 3 to 4 minutes or until the sugar has dissolved and the glaze thickens slightly. Reserve half of your glaze for serving, and brush roast with the remaining glaze halfway through baking.

6. Remove roast from oven, and rest for 10 minutes to allow juices to redistribute. Slice, top with reserved glaze, and serve the roast with lemon honey, chilli green beans, and roasted baby potatoes.

90 MINS

Pork Fillet Cordon Bleu In Your Air Fryer

By SA Pork

Ingredients

For the meatballs:

• 2 pork fillets (350g each), trimmed of any silver membranes

• salt and pepper to taste

• 60ml flour, seasoned (try a pinch of paprika, cumin and garlic)

• 3 large eggs, lightly beaten

• about 500ml panko breadcrumbs

• olive oil spray

For the filling:

• 8 slices of smoked ham (we used Gypsy ham)

• 12 Emmenthaler cheese slices

Method

1. Cut the pork fillets in half and butterfly each portion. Cover the butterflied meat with a sheet of wax wrap or cling film and carefully flatten with a rolling pin or meat mallet until you achieve an even thickness of about 1cm. It’s easiest to work with a rectangle but if it turns out to be an irregular shape, just focus on the thickness.

2. Season the portions with a little salt and pepper to taste. Arrange two slices of ham and three slices of cheese on top of each portion. Carefully roll the meat over the filling with the long edge, tucking

Pork Fillet Cordon Bleu In Your Air Fryer

20 MINS the filling tightly as you go. Secure with toothpicks.

3. Dip the prepared portions: first in flour, shaking off the excess; then in egg; and lastly in the breadcrumbs. Press the crumbs firmly against the meat as you work to make sure they stick all over. Repeat with all four portions.

4. Spray the meat and air fryer basket lightly with a little olive oil. You can use an olive oil spray or apply the oil using a brush. Just remember that oil will facilitate browning.

5. Air-fry the meat for 15 minutes, turning over halfway through the cooking time. Allow the meat to rest for a few minutes before removing the toothpicks, slicing the meat, and serving with your favourite sides. Roast potatoes, crisp green beans and gravy are delicious accompaniments; alternatively, enjoy with mash and cheese sauce or your favourite winter salad.

6. Remember Pork fillet is a premium cut and can be served slightly pink so it’s succulent.

Tips

We made this easy retro favourite with traditional Emmenthaler cheese slices and Gypsy ham, but salami and cheddar slices or Gouda and cooked ham are both great alternatives. If you like a bit of a bite, use sliced jalapeños, serrano ham and melty mozzarella as a filling. Delicious!

Pork, pineapple & pepper kebabs

Make these delicious kebabs for your next weekend family braai. Our useful tips will help you get it just right!

Vegan Loaded Nachos

Vegan Loaded Nachos

By @miraweiner

Prep time: 40 minutes

Cooking time: 40 minutes

Serves: 4-6

Ingredients

For the refried beans:

• 2 cups black beans, cooked

• 1 onion, finely chopped

• 4 small garlic cloves, grated

• 2 tablespoons olive oil

• 2 teaspoon ground cumin

• 1 teaspoon tamari (can sub soy sauce)

• ½ teaspoon adobo or chipotle paste (can sub with chilli paste)

• ¼ teaspoon smoked paprika

• Pinch of pink Himalayan salt and pepper

For mushroom and walnut ground ‘meat’:

• 1 punnet brown portobello mushrooms (250g), finely chopped

• ½ cup walnuts, finely chopped

• ¼ cup olive oil

• 2 tablespoons lemon juice

• 2 teaspoon ground cumin

• 2 teaspoon paprika

• 2 teaspoon garlic powder

• 2 teaspoon mixed dried herbs

• ½ teaspoon black pepper

• ½ teaspoon Pink Himalayan salt

• Pinch of chilli flakes (optional)

For cashew sour cream:

• 1 cup raw cashews, soaked overnight or for minimum 4 hours

• ½ cup water

• 4 tablespoon lemon juice

• 1 teaspoon onion powder

• 1 teaspoon pure maple syrup

• ½ teaspoon garlic powder

• ½ teaspoon apple cider vinegar with ‘the Mother’

• ¼ teaspoon white miso

• 1 teaspoon Pink Himalayan salt to taste

For creamy guacamole:

• 1 avocado

• ¼ cup fresh coriander leaves

• 3 tablespoons lemon juice

• 2 tablespoons olive oil

• Pink Himalayan salt to taste

• Pinch chilli flakes (optional)

• Splash of water if needed

For pico de gallo:

• ½ red onion, finely chopped

• 2 tomatoes, finely chopped

• handful coriander, finely chopped

• generous squeeze of lime juice

• salt and pepper to taste

Serve with:

• organic corn chips

• shredded iceberg lettuce

• salsa verde

• pickled jalapenos

• fresh coriander

• lime wedges

Method

For the refried beans:

1. Heat the oil in a pan, add the onions and cook for a few minutes.

2. Add garlic, ground cumin, smoked paprika, salt and pepper.

3. Cook until the onions start to brown then add the black beans, tamari and adobo/ chipotle paste.

4. Continue stirring and while everything cooks mash the beans with the back of a wooden spoon. You want the mixture to be creamy.

5. Season with salt and pepper.

6. Set aside.

For mushroom and walnut ground ‘meat’

1. Preheat the oven to 175˚C and line a baking tray with parchment paper.

2. In a bowl mix together the olive oil, lemon juice, ground cumin, paprika, garlic powder, mixed herbs, chilli flakes, salt and pepper.

3. In a separate bowl, combine the mushrooms and walnuts.

4. Pour the marinade over the mushroom and walnut mix, toss to combine.

5. Spread the mix onto the parchment paper and bake for 20-25 minutes until crispy. At the 10 minute mark, mix the crumbles so they cook evenly on all sides.

6. Remove from oven and set aside.

For cashew sour cream:

1. Combine all the ingredients together in a blender or Nutribullet and blend until smooth.

2. Can be stored in a glass jar and refrigerated for two to three days.

For creamy guacamole:

1. Peel the avo and remove the pip.

2. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.

For pico de gallo:

1. In a bowl, combine all the ingredients together and mix through.

CORN “RIBS” WITH SMOKY CHIPOTLE AIOLI

By @miraweiner

Prep time: 20 minutes (excluding time for soaking cashew nuts)

Cooking time: 15 minutes if using Air

Fryer or 30 minutes if using oven

Serves 4

Ingredients

For the corn “ribs”:

• 4 corn on the cobs, cut into 16 ribs

• 3 tablespoons olive oil + extra if needed

• 2 tablespoons lime juice

• 2 teaspoons garlic powder

• 2 teaspoons paprika

• Pink Himalyan salt and black pepper to taste

For the smoky chipotle aioli:

• 1 cup raw cashews, soaked for 4 hours or overnight

• ½ cup water

• ¼ cup lemon juice

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ½ apple cider vinegar with “the Mother”

• ¼ teaspoon chipotle paste

• ⅛ teaspoon ground white pepper

• ¼ teaspoon white miso (optional)

• Pinch of Pink Himalayan salt

Method

For the corn “ribs”:

1. Be very careful cutting the corn, it takes some practise, and you may need to use a few different knives until you get the hang of it. Stand the corn vertically upright and slice straight through the core, then slice again so you have four pieces of corn. Repeat until all the corn has been cut.

2. Mix together the remaining ingredients in a bowl and dip the corn ribs into the marinade, cover generously. I used my air fryer on high at 204﮿C for 12-15 minutes to make these but they can easily be baked as well in a preheated oven at 180﮿C for 25-30 minutes. Once cooked they will naturally curve and bend to their desired shape.

For the smoky chipotle aioli :

1. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.

Serving suggestion: Serve corn ribs with smoky chipotle aioli and freshly chopped parsley.

Why apple cider vinegar with ‘The Mother’?

Organic unfiltered apple cider vinegar is the most beneficial apple-cider vinegar from a health perspective. The ‘mother’ refers to the yeast and bacteria that is formed during the fermentation process.

Smoky Vegan Burger With Sweet Potato Fries

By @miraweiner

Prep time: 45 minutes

Cooking time: 1 hour + 15 minutes

Serves 4

Ingredients

For the BBQ sauce:

• 1 cup sugar-free tomato sauce

• ½ cup water

• ¼ cup apple cider vinegar with ‘the mother’

• 2 tablespoons lemon juice

• 2 tablespoons sweetener of choice (coconut sugar, maple syrup, agave syrup)

• 2 tablespoons wholegrain mustard

• 3 tablespoons tamari

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon coriander

• ½ teaspoon ground cumin

• 2-3 drops liquid smoke

• Salt and pepper to taste

For the burger patty:

• 1 cup black beans, cooked and drained (no liquid)

• 1 cup sweet potato or butternut, peeled and steamed

• 2 cups mushrooms, roughly chopped

• half a red onion, roughly chopped

• ¼ cup walnuts

• 1 garlic clove, grated

• 4 tablespoons brown rice flour

• 1 tablespoon olive oil

• 1 tablespoon tomato paste

• 1 tablespoon coconut aminos

• 1 tablespoon tamari (can use soy sauce)

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• Salt and pepper to taste

For the burger patty:

• 2 large, sweet potatoes, cut into long strips

• 2 tablespoons olive oil

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• ¼ teaspoon smoked paprika

• Pink Himalayan salt + black pepper

Serve with:

• rolls of choice

• greens, lettuce or rocket

• caramelised onions or pickled onions

• guacamole or avo slices

• vegan mayo

• cucumber ribbons

• tomato slices

Method

For BBQ sauce:

1. Combine all ingredients together in a blender or Nutribullet and blend until smooth.

2. Pour mixture into a pot and simmer on low heat for 1015 minutes until the sauce begins to thicken.

For the burger:

1. Heat the olive oil in a pan and add the onions, cook for a few minutes.

2. Add the garlic, ground cumin, smoked paprika and a pinch of salt to the pan.

3. Cook until the onions start to soften, add the mushrooms and continue cooking for a few minutes until the mushrooms begin to brown.

4. Add the tomato paste, coconut aminos, tamari and black pepper.

5. Set this mixture aside.

6. To a food processor, add the black beans (make sure they are dry and don’t have excess liquid) and walnuts. Pulse a few times, you don’t want a smooth mixture, but you want the beans and nuts to break down a bit, so they are still a little chunky, but some bits are softer and broken up like a crumble. It adds to the texture of the patty.

7. Remove from food processor and set mixture aside.

8. Then place the steamed sweet potato or butternut into the food processor along with the cooked onions and mushroom mix. Pulse a few times so that the mixture combines but isn’t smooth – this is the mix that will bring all the flavour to the patty.

9. In a bowl, combine the two mixtures together and add the brown rice flour. If your mixture is too wet, add a bit more flour and gently mix everything together.

10. Wet your hands and then shape the mixture into four burger patties. The mixture will make four large burger patties, but you can make 6 to 8 smaller ones too.

11. The burger patties can then be air fried, baked in the oven or cooked on a non-stick pan.

12. Make sure to flip the burgers over gently so that they cook through on both sides. I air fried these burgers on high at 204˚C for 15 minutes, turning them over at the halfway mark and didn’t use any oil. But if you are going to bake them or cook them I would suggest brushing them with olive oil beforehand. I added the BBQ sauce onto the burger patty when serving but the BBQ sauce can also be used to baste the burger while cooking.

For sweet potato fries:

1. Mix together the olive oil, spices, salt and pepper in a large bowl.

2. Add the sweet potato strips to the bowl and make sure each piece is generously coated with the oil and spices.

3. The sweet potato can either be air fried on high at 204˚C for 10-15 minutes or baked in a preheated oven at 180˚C for 25-30 minutes. Cooking times vary depending on your air fryer or oven, best to flip the fries over at the halfway mark of cooking time.

BEETROOT, FETA AND WALNUT SALAD

BEETROOT, FETA AND WALNUT SALAD

By Rediscover Dairy

Serves 6

Ingredients:

For the salad:

• 5 medium size (450g) cooked and cubed beetroot (you can use pre-cooked one’s bought from a store)

• 100g Danish-style feta cheese

• 3 big handfuls (about 80g) fresh rocket

• 3 tablespoons (54g) walnuts, chopped (pecan nut is a great substitute)

For the vinaigrette:

• ½ cup (125ml) cup olive oil

• 50ml juice of one medium sized lemon

• zest of one lemon

• 2 heaped tablespoons (130g) honey

• 1 tablespoon (12g) Dijon mustard (optional)

• salt and ground black pepper to taste

Method:

1. In a small jug or jar, whisk (or shake by popping the lid on the jar) all the ingredients for the lemon vinaigrette together.

2. Put the rocket in a salad bowl or on a serving platter. Pour some vinaigrette over it then add the cubed beetroot and feta cheese.

3. Add some more lemon vinaigrette before sprinkling some chopped walnuts over the top.

4. If you have leftover salad dressing, you can keep it in an airtight container (or a jar) in the fridge for up to four days.

One Pan Baked Feta And Chickpeas

By Rediscover Dairy

Ingredients:

• 500g feta cheese cut into a rectangular shape

• 2 cups chickpeas drained

• 3 cups baby spinach blanched

• ¼ cup onion finely diced

• 2 teaspoons garlic crushed

• 3 tablespoons olive oil

• 1 tablespoon cumin

• 1 tablespoon paprika

• 1 tablespoon mixed dried herbs

• 2 cups tomato puree

• salt and pepper for seasoning

• ½ cup cream cheese

Method:

1. Preheat oven to 180°C.

2. Heat some olive oil in an oven proof casserole dish.

3. Once the oil has heated, sauté the onion till cooked and translucent.

4. Add the crushed garlic to the cooked onions and continue to sauté.

5. Season the garlic and onion with the cumin, paprika and dried herbs.

6. Pour the drained chickpeas and tomato puree into the casserole and stir well.

7. Reduce the heat and allow the chickpea and tomato stew to simmer for 5 minutes.

8. Remove from the heat, top with the feta cheese and blanched baby spinach, and add dollops of the cream cheese before baking.

9. Finish off by baking in the oven for 15-20 min.