Page 51 - SAPPO Boardpack l 13 May 2020

Fresh flavour CRISPY COLESLAW
These salads are the perfect
sides for summer days shared
with family and friends
RECIPES & STYLING: LIZIWE MATLOHA
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FOOD
IN PARTNERSHIP WITH SA PORK
(From previous page)
LAYERED SALAD
SERVES 8 AS A SIDE
PREPARATION: 10 MIN
COOKING: 10 MIN
DRESSING
250ml (1c) sour cream
250ml (1c) original
mayonnaise
15ml (1T) flat-leaf parsley,
chopped
30ml (2T) lemon juice
5ml (1t) wholegrain
mustard
5ml (1t) extra virgin olive oil
salt and pepper to taste
SALAD
500ml (2c) pasta spirals
OR shells, cooked
1 can (450g) baby peas,
drained and rinsed
1 can (420g) whole kernel
corn, drained
1 baby gem lettuce,
shredded
2 red onions, thinly sliced
1 cucumber, diced and to
garnish
TO SERVE
250ml (1c) grated cheddar
cheese
2 large red bell peppers,
diced
coriander to garnish
1 Dressing In a small bowl,
whisk all the ingredients
together and season
with the salt and pepper.
2 Salad Add the pasta to
a 2L glass serving bowl.
Top with a layer of peas,
followed by a layer each
of corn, lettuce and ¾
of the dressing. Add a
layer each of the onions,
cucumber (reserve some
for the garnish) and the
rest of the dressing.
3 To serve Sprinkle the
cheese over and garnish
with the peppers, cu­
cum ber and coriander.
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CREAMY SPICED FOOD
IN PARTNERSHIP WITH SA PORK
cut into thin slices
AND PORK SALAD CUCUMBER SALAD 2 young cucumbers,
SERVES 12 AS A SIDE
SERVES 6 AS A SIDE
50g peanuts, chopped
PREPARATION: 15 MIN
PREPARATION: 10 MIN
CHILLING: 1 HR COOKING: 10 MIN 1 In a medium bowl, whisk
the oil, yoghurt or sour
cream, coriander, lime
300g coleslaw mix
60ml (¼c) olive oil
240g fresh OR canned
juice, cumin, chillies and
500g pork neck OR rump, 250ml (1c) sour cream 2 Put the cucumber slices
pineapple cubes
salt and pepper.
OR plain yoghurt
15ml (1T) fresh coriander,
in a large bowl, add the
chopped
seasoned, cooked and
DRESSING 15ml (1T) fresh lime juice 3 Serve on a salad platter
cubed
dressing and mix gently.
2,5ml (½t) ground cumin
250ml (1c) mayonnaise
and sprinkle the peanuts.
2 red chillies, seeded and
finely chopped
125ml (½c) barbecue sauce salt and freshly ground over. (Turn over)
60ml (¼c) mustard sauce
30ml (2T) Worcestershire
black pepper
sauce
TO SERVE
30ml (2T) lime juice
handful of tortilla chips
30g sliced almonds
1 In a large bowl, mix the
coleslaw, pineapple and
pork.
2 Dressing In small bowl,
3 Add the dressing to the
mix all the ingredients
and whisk until smooth.
4 Refrigerate for at least
coleslaw mixture and
toss to coat.
1 hour to help the
5 To serve Toss the salad
flavours develop.
and top with the tortilla
chips and sliced almonds.
You can store this
CREDITS: 2.5 MM FROM THE MARGIN CREDITS: 2.5 MM FROM THE MARGIN salad in the fridge but
take it out 30 minutes
before serving as
it tastes best at room
temperature.
t – teaspoon/s T – tablespoon/s c – cup/s www.drum.co.za 26 DECEMBER 2019
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SWEET POTATO 5ml (1t) paprika Preheat the oven to 200°C. 2 While the potatoes are over medium heat and
AND PORK SALAD
cook, turning once,
SERVES 6 AS A SIDE 5ml (1t) oregano baking paper. Arrange remaining oil in a frying for 8-10 minutes or
1 Line a baking tray with
in the oven, heat the
45ml (3T) olive oil
until crisp and golden.
pan over high heat.
the potatoes on the tray
PREPARATION: 15 MIN
½ bunch sage, leaves
Drain on paper towels.
picked
BAKING: 30-35 MIN 400g pork rashers, thinly and sprinkle the garlic, Fry the sage leaves for 4 Put the potatoes on a
10 seconds, remove using
paprika and oregano
COOKING: 10 MIN
sliced over. Drizzle 30ml (2T) oil a slotted spoon and drain serving platter. Top with
800g (about 6 to 8 small) salt and freshly ground over and season. Bake on a paper towel. the charred baby corn,
sweet potatoes, cut into black pepper for 30-35 minutes or 3 Season the pork rashers 5 Serve with the garlic
pork rashers and sage.
with salt and pepper
until fork-tender and
wedges
4 garlic gloves 200g baby corn, charred lightly caramelised. then place in a frying pan dressing.
garlic dressing
PORK Is it wise to de- it will cause the meat to And always remember
frost pork in the dry out. to thoroughly defrost
This salad is delicious TALK micro wave? Rather thaw it at room frozen pork to ensure
and makes a beautiful temperature for a few even cooking..
centrepiece for the WITH Never use a micro- hours, depending on
wave or hot water
the size, or in the fridge
dinner table – a crowd­ LIZIWE to defrost pork as overnight.
pleaser for sure.
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