Women in South Africa have reason to celebrate National Woman's Day as freedom has brought improvements to the lives of many.
On Thursday we must ensure that all women enjoy this significant day and a great way would be to treat the women in your life to a relaxed lunch.
Just remember to keep the flames in check to avoid charred offerings.
Serves 4
1 punnet strawberries, washed and sliced
10 small meringues, broken up
500ml cream, whipped and sweetened
Fold strawberries and meringues into cream.
Pile into serving glasses and decorate with pieces of meringue and strawberries.
Serves 4
1 medium-size line fish, gutted, scaled and butterflied
salt and freshly ground black pepper
1 large lemon, sliced
1 large orange, sliced
1 medium bulb of fennel, roughly chopped
4 garlic cloves, peeled
1 medium red onion, sliced
2 large handfuls of mixed fresh herbs - parsley, dill, basil
olive oil
Place the fish open on a chopping board. Season the cavity with salt and freshly ground black pepper. Fill cavity with slices of lemon, orange, fennel, garlic cloves and onion slices.
Place herbs on top and close fish cavity. Place fish inside wire fish rack. Drizzle the outside of the fish with olive oil and season with salt and pepper.
It's now best left at room temperature for about 45 minutes, or in the fridge for up to 4 hours, to allow the flavours to infuse.
Place over medium-hot coals for 15-20 minutes, turning half way through. Serve immediately with crusty bread to mop up any tasty juices.
Serves 4
1kg chicken pieces
Water or chicken stock
Marinade:
10ml sweet paprika
10ml crushed garlic
5ml cumin seeds
10ml yellow mustard seeds
15ml fresh coriander, coarsely chopped
3 spring onions, chopped coarsely
80ml mango chutney
45ml water
45ml olive oil
Place chicken pieces in a saucepan and cover with water or chicken stock. Bring to the boil, reduce heat and simmer 10-15 minutes. Remove chicken from saucepan, cool and place in marinade. Cover and leave in marinade for at least 3 hours or overnight.
Drain chicken and reserve marinade.
Place chicken on the braai, using indirect heat if possible, for about 20 minutes or until it's cooked through, brushing occasionally with reserved marinade during cooking.
For the marinade, combine paprika, garlic, cumin seeds, yellow mustard seeds, coriander, spring onions, chutney, water and oil in large bowl.
Serves 4
Marinade:
125ml dry red wine
30ml olive oil
5ml crushed garlic
500g rump steak
4 pita breads
pillow pack rocket leaves
2 tomatoes, sliced thinly
1 small cucumber, sliced thinly
Herb Dressing:
60ml coarsely chopped fresh parsley
10ml coarsely chopped fresh rosemary
80ml olive oil
25ml red wine vinegar
3ml sugar
1 red onion, finely chopped
Combine wine, oil and garlic in large bowl, add rump steak. Cover and place in fridge for at least three hours or overnight.
Drain beef and discard marinade.
Cook beef on heated braai, uncovered, until browned and cooked as desired.
Cover and let it stand for 5 minutes before slicing thinly.
Split bread open, fill with rocket, tomato, cucumber, beef and drizzle with herb dressing
Herb Dressing:
Combine ingredients in medium jug.
750ml bran-enriched self-raising flour
3ml salt
100ml chopped parsley
1 bunch spring onions, chopped
250g cream cheese
1 extra large egg
15ml wholegrain mustard
250ml yoghurt
Combine flour, salt, parsley and spring onion in a large bowl. Mix together cream cheese, egg, mustard and yoghurt and stir into dry ingredients. Add a little milk if mixture seems too dry. Turn dough out onto a greased baking tray and shape into a long loaf. Bake at 180?C for 30 to 40 minutes.
Serves 4
4 rashers streaky bacon, chopped
375ml mayonnaise
50ml wholegrain mustard
150ml yoghurt
250g pasta shapes, cooked as per instructions on packet
3 stalks celery, thinly sliced
1 red pepper, finely chopped
3 spring onions, finely chopped
25ml parsley, finely chopped
Fry bacon in medium frying pan until browned and crisp. Drain on absorbent paper.
Combine mayonnaise, mustard and yoghurt in large bowl. Whisk to combine.
Set aside.
In a large bowl combine pasta, bacon and remaining ingredients and toss gently to combine.
Stir in mayonnaise mixture.