Category: Recipes

For the appetite

Green-skinned and dark-skinned avocados are in season now and are equally delicious and nutritious.

For the heart

Studies have found that eating avos may increase levels of good HDL cholesterol, more than likely due to the high amount of heart-healthy monounsaturated fat found in avocados. Avocados are also naturally cholesterol free, a bonus in heart health.

For healthy blood pressure

Avocados contain potassium, a mineral that contributes to normal blood pressure when included as part of a healthy diet. Avocados are also naturally free from sodium, a nutrient which may increase the risk of high blood pressure if consumed in excess.

For the eyes

Avocados are a source of lutein, a phytochemical that accumulates in the eye. Lutein, along with another phytochemical called zeaxanthin, has been found to be protective against a common eye disorder in the elderly called age-related macular degeneration.

For the brain

The lutein in avocados and monounsaturated fats, fibre and other bioactive compounds make this fruit particularly attractive for a healthy brain.

For pregnancy

Avocados are a nutrient-dense food consisting of a unique combination of dietary fibre, healthy fats, and vitamins and minerals such as potassium, magnesium, vitamin E, vitamin K and folate, all important as part of a healthy diet for both mom and growing baby.

For the gut

The fibre in avocados is a unique combination of ¾ insoluble fibre and ¼ soluble fibre. Our gut needs different types of fibre to keep it healthy and regular. But fibre does far more than just keep us regular and may play a role in preventing colon cancer, lowering cholesterol, and even helping with weight loss.

For the waistline

Avocados can be helpful as part of a successful energy-controlled weight-loss diet. The monounsaturated fats in avocados give a feeling of fullness, which may reduce overeating. The richness may also help make the diet more appetising, reducing the temptation to binge on foods high in sugar and bad fats.

For hair and skin

Avocados are high in a B-vitamin called biotin, which contributes to maintaining normal hair and skin. Nourish your hair and skin from the inside out by adding avocado to your meals.

For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow on Instagram @iloveavossa

Beef Satay with Avocado Slaw & Sesame Seeds

• Serves 4 
• Preparation time: 10 minutes
• Cooking time: 20 minutes

Ingredients:

• 600 g beef sirloin steak, cut into 2,5 cm cubes
• 250 ml (1 cup) ready-made satay sauce
• 15 ml (1 tbsp) vegetable oil
• 2 avocados, peeled, stoned and sliced or diced to serve
• 350 g bag coleslaw, to serve
• Sesame seeds, to garnish
• Spring onion, to garnish
• Lemon or lime wedges to serve

Method:

1. Place beef in a bowl. Add 85 ml (1/3 cup) satay sauce. Stir to coat. Thread beef onto 8 skewers.
2. Heat oil in a large frying pan over high heat. Cook skewers, turning, until browned, about 6 – 7 minutes for medium, or cooked to your liking.
3. Place the remaining satay sauce in a small saucepan over medium heat. Cook, stirring occasionally, until heated through.
4. Place coleslaw in a bowl with half the avocado and toss to combine.
5. Divide salad onto serving plates with remaining avocado. Top with skewers and drizzle with sauce. Finally sprinkle with sesame seeds and finely chopped spring onion. Serve with lemon or lime wedges.

Air Fryer Sweet Potato Boats with Rotisserie Chicken and Avocado

• Serves 4
• Preparation time: 10 minutes
• Cooking time: 50 minutes

Ingredients:

• 4 orange sweet potatoes, well-scrubbed and patted dry
• Avocado or olive oil to coat
• 5 ml (1 tsp) sea salt

To Serve

• 500 ml (2 cups) cooked chicken or rotisserie chicken, shredded
• 2 medium avocados, peeled, stoned and sliced
• 2 spring onions, sliced
• 30 ml (2 tbsp) lemon juice
• 30 ml (2 tbsp) fresh coriander
• Sriracha or Burger mayo to serve (optional)

Method:

1. Pierce sweet potatoes several times with a small knife or tines of a fork.
2. Drizzle avocado oil over the clean sweet potatoes and rub into potatoes with your hands to coat.
3. Sprinkle with salt. Place sweet potatoes on air fryer rack or basket, making sure to leave some space between them.
4. To cook in an air fryer: cook at 200°C until cooked through, about 40 – 50 minutes (depending on the size of your sweet potatoes), turning over halfway through the cooking time. To bake in the oven: bake at 220°C degrees until cooked through, for 45 – 50 minutes on a foil-lined baking sheet.
5. To serve toss the chicken with avocado slices, spring onion, lemon juice and coriander.
6. Cut sweet potatoes lengthwise (do not cut right through) and squeeze to open. Top with the avocado mixture, drizzle with Sriracha or burger mayo serve immediately.

As we commemorate the remarkable legacy of Nelson Mandela, we invite you to embark on a culinary journey that pays tribute to the rich cultural heritage of South Africa.

In honor of Mandela Day, we present a delightful and flavorsome dish that showcases the vibrant and diverse flavors of the Rainbow Nation: Mushroom Chakalaka.

Chakalaka, a beloved South African relish, is known for its zesty, spicy, and aromatic qualities. This unique recipe takes the traditional chakalaka and gives it a delightful twist by incorporating earthy and meaty mushrooms, elevating it to new heights of culinary pleasure.

Mushroom Chakalaka is a celebration of the bountiful produce of South Africa, combining the aromatic spices, fresh vegetables, and the natural goodness of mushrooms. With every bite, you’ll experience a harmonious medley of flavors that dance on your palate, capturing the essence of South African cuisine.

So, join us in this culinary adventure as we honor the spirit of Madiba, embracing unity and diversity, and savoring the mouthwatering flavors of Mushroom Chakalaka. Let this dish remind us of the extraordinary strength and resilience that unites us all as South Africans.

Mushroom Chakalaka Recipe

Serves 8 as a side / accompaniment

Ingredients:

• 500g portabellini mushrooms, quartered
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 Tbsp / thumb sized piece ginger, grated
• 2 Tbsp curry powder, mild, medium or hot
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 medium carrots, grated
• 1 x 400g tin chopped tomatoes
• Salt and pepper, to taste
• Serve alongside your favourite braai dishes

Method:

1. In a large deep sauté pan, heat a drizzle of olive oil.
2. Add the mushrooms and cook until golden brown.
3. Add the onion and a good pinch of salt.
4. Fry until tender.
5. Add the garlic, ginger and curry powder.
6. Cook until fragrant.
7. Add the bell peppers and carrots and mix well.
8. Pour in the tinned tomatoes and rinse the tin out with about half a cup of water and add it in.
9. Simmer everything together for ± 15 minutes until the flavours are well melded.
10. Taste to adjust seasoning.

Serve alongside your favourite braai dishes and enjoy!

We are steadily making our way into the cold months of winter, and you know what that means – yet another opportunity for a delicious menu of ANGOSTURA® recipes to warm the kitchen, and the belly.

It’s official – warm jackets have been dug out the back of cupboards, thick second blankets added to the bed, and the kettle goes on every night to fill hot water bottles – it’s winter!

Whilst not everyone enjoys the cold, there is a benefit to winter no one can deny, and that is the delicious warm meals!

Everyone’s mom has that one comfort food that she makes almost weekly every winter, be it soup or stew, and it is that dish that transports you home whenever you eat it.

Well, ANGOSTURA® bitters has created a winter menu of warm comfort foods, giving you all the warmth and comfort of home with each dish. This menu takes you on a journey of flavour from starter to dessert – each dish brought alive with the distinct depth of aromatic, orange and cocoa bitters. Not only is this full meal perfect for enjoying on a cold evening around a cozy fire with family or friends, but it is also the perfect opportunity for introducing your favourite trio to the kitchen.

Fill your kitchen will delicious aromas this winter with these warming recipes – the perfect formula for warming the stomach and tantalizing the tastebuds!

FOR STARTERS

Black bean soup

(Serves: 8 persons)

Ingredients:

• 1 pack precooked black beans
• 1 small onion (chopped)
• 2 tbsp vegetable oil
• 1 cup tomato sauce
• 4 1⁄4 cups chicken or vegetable stock
• 2 tbsp green seasoning
• 1 tbsp chopped rosemary
• 2 tbsp ANGOSTURA® cocoa bitters
• 1⁄2 cup heavy cream
• 115g salted butter
• Salt and black pepper to taste

Method:

1. In a medium saucepan, sauté the onions, garlic and rosemary for 3 minutes or until soft.
2. Add the black beans, tomatoes, stock, ANGOSTURA® cocoa bitters, and a pinch of salt and pepper.
3. Stir and simmer for 15 to 20 minutes to develop the flavours.
4. Blend the soup in a blender until smooth, then return to the pan, add cream and butter, and reheat gently (do not boil).

THE MAIN

Chipotle black bean chili

(Serves: 8 persons)

Ingredients:

• 2 tbsp olive oil
• 2 yellow onions, finely chopped (about 3 cups)
• 5 large cloves garlic, chopped
• 1 – 1.5kg lean ground beef (93%)
• 2 cans (400g each) fire-roasted diced or crushed tomatoes
• 2 cans (250g each) tomato sauce
• 2-3 canned chipotle chiles in adobo sauce
• 2 tbsp ANGOSTURA® aromatic bitters
• 2 tbsp chili powder
• 2 tbsp ground ancho chiles
• 1/4 cup red wine vinegar
• 2 cans (420g each) black beans, drained and rinsed

Method:

1. Heat oil in an 8-quart pot. Add onion, garlic and ground beef. Cook over high heat, stirring occasionally, until beef is crumbled and is no longer pink, about 10 minutes.
2. Meanwhile, in a large bowl* combine remaining ingredients except beans and salt. Use an immersion blender to puree, or place in blender container in two batches. Mixture does not have to be smooth, just smooth enough so the chipotle chiles are not chunky and are distributed throughout mixture. Stir into cooked beef.
3. Add black beans to chili and bring to a boil. Reduce heat, cover and simmer 20 minutes stirring occasionally. Uncover and cook 25 – 30 minutes more. Add salt to taste. Top individual servings with shredded cheese, sliced green onion, sliced avocado, dollops of sour cream or Greek-style yogurt, or crunchy tortilla chips.

AND FINALLY, DESSERT!

Pumpkin pie

(Serves: 8 persons)

Ingredients:

• 1/2 tsp ground ginger
• 2 large eggs
• 420g pure pumpkin puree (you will have to make your own)
• 2 tsp ANGOSTURA® orange bitters
• 1/4 tsp vanilla extract
• 1 can (380ml) evaporated milk
• 1 unbaked deep-dish pie shell (4-cup volume)

Method:

1. Preheat oven to 220°C. In a small bowl, mix sugar with salt and spices. Beat eggs in a large bowl.
2. Stir in pumpkin puree, ANGOSTURA® orange bitters, vanilla and sugar mixture.
3. Gradually stir in evaporated milk.
4. Pour into pie crust and bake for 15 minutes. Reduce temperature to 180°C.
5. Bake 40-50 minutes or until a knife inserted near centre comes out clean.
6. Cool pie before serving.

Chef’s tip: Try adding fresh orange zest along with ANGOSTURA® orange bitters.

WITH

Amaroni

Ingredients:

• 45ml amaro
• 30ml London dry gin
• 15ml sweet vermouth
• 2 dashes ANGOSTURA® orange bitters
• Orange twist
• Ice

Method:

1. Add all ingredients into a mixing glass with ice and stir. Fill an Old-Fashioned Glass with ice, and strain mixture into it.

For more information on the Angostura range and delicious food and cocktail recipes, please visit www.angosturabitters.com.

• Follow Angostura South Africa on Facebook /Angostura South Africa and Instagram @AngosturaZA for fun facts, recipes and brand updates.

Celebrate Father’s Day with a delightful and nutritious culinary creation!

This year, we’re bringing three recipes that incorporates a beloved ingredient: mushrooms.

Beyond their delectable flavor and versatile culinary applications, mushrooms offer a host of health benefits, making them a wonderful addition to any dish.

• So why not honor the special fathers in your life by treating them to a wholesome and delicious meal that includes these incredible fungi?

Mushrooms have long been recognized for their remarkable nutritional profile. They are low in calories and fat, making them an excellent choice for maintaining a healthy diet. Additionally, mushrooms are a great source of essential vitamins and minerals, including potassium, selenium, and vitamin D. These nutrients play a vital role in supporting overall health and well-being, promoting strong immune function, and reducing the risk of chronic diseases.

But the benefits of mushrooms extend far beyond their nutritional value. They are known for their unique flavor profiles that add depth and richness to any dish. Whether sautéed, grilled, or roasted, mushrooms offer a satisfying umami taste that can elevate a variety of recipes. So, this Father’s Day, show your appreciation for the special dads in your life by preparing a mushroom-infused masterpiece that will tantalize their taste buds and nourish their bodies.

Get ready to indulge in the extraordinary taste and health benefits that mushrooms bring to the table with these incredible recipes!

• Chicken and Mushroom Marsala
• Mushroom stuffed Eggplant Lasagne Boats
• Speedy chopped mushroom and lamb curry

Speedy chopped mushroom and lamb curry

Serves 4-6

Ingredients:

• 500g leg of lamb, deboned and diced into small cubes
• 1 onion, diced
• 4 cloves garlic, grated
• 2 Tbsp ginger, grated
• 2 Tbsp curry powder of choice
• 375ml beef, lamb or mushroom stock
• 400ml coconut milk
• 4 small potatoes, scrubbed and cut into little cubes
• 500g portabellini mushrooms, quartered
• 1 Tbsp curry powder of choice
• 80g frozen peas
• Steamed basmati rice, to serve
• Fresh coriander, to garnish
• Lime wedges, to serve
• Salt and pepper, to taste
• Olive oil, for cooking

Method:

1. Heat oil in a large saucepan over high heat.
2. Add the lamb, season with a little salt and brown in batches.
3. Remove and set aside.
4. Reduce heat to medium, add onion, garlic and ginger.
5. Cook, stirring often until tender and fragrant.
6. Add the curry powder and cook for a minute.
7. Return lamb to the pan, along with the stock, coconut milk and potatoes.
8. Bring to a simmer.
9. Simmer until the potatoes are cooked through.
10. Just before the potatoes are done, heat a drizzle of olive oil in a large frying pan.
11. Add the portabellinis and cook until golden brown.
12. Season with the curry powder and salt.
13. Add the golden curried mushrooms and the frozen peas to the curry.
14. Simmer until the peas are cooked.
15. Serve the curry in generous mounds over steamed basmati rice.
16. Garnish with coriander and a squeeze of fresh lime juice.

Celebrate Father’s Day with a delightful and nutritious culinary creation!

This year, we’re bringing three recipes that incorporates a beloved ingredient: mushrooms.

Beyond their delectable flavor and versatile culinary applications, mushrooms offer a host of health benefits, making them a wonderful addition to any dish.

• So why not honor the special fathers in your life by treating them to a wholesome and delicious meal that includes these incredible fungi?

Mushrooms have long been recognized for their remarkable nutritional profile. They are low in calories and fat, making them an excellent choice for maintaining a healthy diet. Additionally, mushrooms are a great source of essential vitamins and minerals, including potassium, selenium, and vitamin D. These nutrients play a vital role in supporting overall health and well-being, promoting strong immune function, and reducing the risk of chronic diseases.

But the benefits of mushrooms extend far beyond their nutritional value. They are known for their unique flavor profiles that add depth and richness to any dish. Whether sautéed, grilled, or roasted, mushrooms offer a satisfying umami taste that can elevate a variety of recipes. So, this Father’s Day, show your appreciation for the special dads in your life by preparing a mushroom-infused masterpiece that will tantalize their taste buds and nourish their bodies.

Get ready to indulge in the extraordinary taste and health benefits that mushrooms bring to the table with these incredible recipes!

• Chicken and Mushroom Marsala
• Mushroom stuffed Eggplant Lasagne Boats
• Speedy chopped mushroom and lamb curry

Mushroom stuffed Eggplant Lasagne Boats

Serves 4-6

Ingredients:

• 500g white button mushrooms
• 1 onion, finely diced
• 1 carrot, finely grated
• 1 stalk celery, finely diced
• 2 cloves of garlic, sliced
• 250g lean beef mince
• 1 x 400g tin diced / crushed tomatoes
• 4 medium eggplants
• 150g mozzarella cheese, grated
• Fresh basil leaves, for serving
• Chilli flakes, for serving
• Salt and pepper, to taste
• Olive oil, for cooking

Method:

1. Blitz mushrooms in a food processor or finely chop.
2. Heat a large dry saucepan / Dutch oven over medium heat and cook the mushrooms until they release all their liquid and are dry and turning golden on the edges.
3. Season lightly with salt and pepper.
4. Remove from the pan.
5. Add a drizzle of olive oil to the pan and add the onion, carrot and celery.
6. Cook until the vegetables are very tender.
7. Add the garlic and cook until fragrant.
8. Add the beef mince and cook until browned.
9. Return the mushrooms to the pan along with the tinned tomatoes and a good pinch of salt and pepper.
10. Rinse the tin of tomatoes out with a little water and add to the pan.
11. Bring to a simmer.
12. Gently simmer until the sauce has thickened and the flavour has developed.
13. Taste to adjust seasoning.
14. While the sauce is cooking, preheat oven to 200˚C.
15. Cut the eggplants in half and slice a criss cross pattern into each half.
16. Drizzle with olive oil and season with salt and pepper.
17. Place cut side down on a lined baking tray.
18. Bake for 20 minutes, depending on their size until nice and tender.
19. Switch oven on to grill mode.
20. When the sauce has thickened, spoon a generous mound onto each eggplant half.
21. Scatter over the grated mozzarella.
22. Place under the grill and cook until the cheese melts and begins to get golden brown spots all over.
23. Scatter the eggplant boats with chilli flakes and fresh basil leaves and serve.

Celebrate Father’s Day with a delightful and nutritious culinary creation!

This year, we’re bringing three recipes that incorporates a beloved ingredient: mushrooms.

Beyond their delectable flavor and versatile culinary applications, mushrooms offer a host of health benefits, making them a wonderful addition to any dish.

• So why not honor the special fathers in your life by treating them to a wholesome and delicious meal that includes these incredible fungi?

Mushrooms have long been recognized for their remarkable nutritional profile. They are low in calories and fat, making them an excellent choice for maintaining a healthy diet. Additionally, mushrooms are a great source of essential vitamins and minerals, including potassium, selenium, and vitamin D. These nutrients play a vital role in supporting overall health and well-being, promoting strong immune function, and reducing the risk of chronic diseases.

But the benefits of mushrooms extend far beyond their nutritional value. They are known for their unique flavor profiles that add depth and richness to any dish. Whether sautéed, grilled, or roasted, mushrooms offer a satisfying umami taste that can elevate a variety of recipes. So, this Father’s Day, show your appreciation for the special dads in your life by preparing a mushroom-infused masterpiece that will tantalize their taste buds and nourish their bodies.

Get ready to indulge in the extraordinary taste and health benefits that mushrooms bring to the table with these incredible recipes!

• Chicken and Mushroom Marsala
• Mushroom stuffed Eggplant Lasagne Boats
• Speedy chopped mushroom and lamb curry

Chicken and Mushroom Marsala

Serves 4

Ingredients:

• 2 large free-range chicken breasts, sliced in half
• ½ cup flour
• 500g portabellini mushrooms, sliced
• 2 shallots, finely diced
• 2 cloves garlic, finely minced
• 4 sprigs of fresh thyme
• ½ cup / 125ml Marsala wine
• 250ml chicken stock
• 125ml cream
• 2 tsp soy sauce
• 500g zoodles / zucchini noodles / baby marrow spaghetti, to serve
• Freshly chopped chives, for serving
• Salt and pepper, to taste,
• Olive oil, for cooking

Method:

1. Place the flour in a shallow bowl.
2. Season the chicken pieces on both sides with salt and pepper.
3. Dredge in the flour.
4. Heat a drizzle of olive oil in a large frying pan over medium heat.
5. Add the chicken and cook until golden on both sides.
6. Remove from the pan and set aside
7. Add mushrooms to the frying pan and cook, stirring frequently, until they have released their juices and browned well.
8. Add shallots, garlic, and thyme and cook, stirring, until shallots are tender and garlic is fragrant.
9. Pour in the Marsala wine and deglaze the pan.
10. Add the chicken stock, cream and soy sauce.
11. Simmer until the sauce has reduced and thickened.
12. Return the chicken to the pan.
13. Simmer the chicken in the sauce to cook through and warm up.
14. Just before serving, heat a drizzle of olive oil in a frying pan.
15. Cook zucchini noodles on high heat until just warmed through and tender but retain a nice bit of crunch.
16. Season lightly.
17. Serve the saucy chicken and mushroom Marsala over the zoodles.
18. Sprinkle everything with chives and enjoy!

Tired of trying to drag Dad away from the TV as he performs his weekend ritual of being an armchair referee?

Well, don’t – June the 18th is Father’s Day, so treat him to a few TV snacks while he relaxes in his favourite chair watching the day’s sports.

But Dad needs to be looked after, so ditch those unhealthy snacks and treat him to something tasty but so much healthier.

• That’s where avos come to the rescue! If Dad insists on nibbling those crisps, be sure to whip him up an avo guacamole dip – at least he will benefit from the good monounsaturated fats found in avocados.

Dad still hungry? The avocado makes it easy for you to make him happy. Try a few simple snacks like lightly toasted bruschetta with avo and biltong shavings or crackers with mozzarella and avo – the perfect bite-sized treats. Or how about pita triangles with avo hummus, topped with avo and chopped chilli for a healthy bite with a little zing?

Our choice for dad this Father’s Day is Sticky BBQ Chicken Wings with Avocado Ranch Dipping Sauce…so yum! Make sure he has loads of serviettes because we can promise there’ll be no going back once he digs in.

So, no matter what you’re cooking up for Dad this year, add an avo to his Father’s Day snacks.

• For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow on Instagram @iloveavossa

Sticky BBQ Chicken Wings with Avocado Ranch Dipping Sauce

Serves 4 

Preparation time: 30 minutes + 2 hours marinating

Cooking time: 30 minutes

Ingredients:

For the marinade

• 24 chicken wings
• 250 ml (1 cup) BBQ sauce
• 30 ml (2 tbsp) Worcestershire sauce
• 60 ml (4 tbsp) brown sugar
• 60 ml (4 tbsp) honey
• 60 ml (4 tbsp) soy sauce

For the Avocado Ranch Dressing

• 1 ripe avocado, peeled and stoned
• 100 ml (about 6 tbsp) apple cider vinegar
• 60 ml (4 tbsp) maple syrup or brown sugar
• 100 ml (about ½ cup) lemon juice
• 100 ml (about ½ cup) avocado or olive oil
• 2-4 cloves garlic
• 2-4 spring onions, white part only (and extra for garnish)
• Pinch of salt

Method:

1. Whisk BBQ sauce, Worcestershire sauce, sugar, honey and soy sauce together in a jug.
2. Place the chicken in shallow non-metallic dish and pour over the marinade. Toss to coat. Cover and marinate at least 20 minutes but preferably for 2 hours.
3. Cook on a braai or in the oven at 200°C until golden and sticky about 25 – 30 minutes.
4. While the chicken is cooking make the dressing. Place all the ingredients in the jug of a blender and whizz until smooth. Dressing can be thinned down with a little cold water if a pouring consistency is desired.
5. Transfer to a jar and seal until needed.
6. Serve chicken wings with dressing and garnish with sliced spring onion.

What’s an egg’s worst day of the week? Fry-day, of course!

Let’s face it, the world wouldn’t be the same without dad humour. Dad yokes really crack us up, and are among the many things we’re celebrating about our dads this Father’s Day.

Jokes aside, dads and other father figures carry us on their shoulders when we’re little tots and teach to ride our first bikes.

• They help us figure out algebra and are braaimaster at the school fun days. They support us as we grow older and journey through this crazy thing called life. They’re the fixers, the household spider catchers and the loadshedding gurus.

Dads do so much, so this Father’s Day why not say ‘thank you’ with a home-cooked brunch? Whether your dad’s young or old, brainy or brawny; suave and sophisticated; the DIY guy who can repair anything; or the chilled out hippie dude dad, a hearty meal made with eggs will suit him to a tee.

Eggs contain choline and lutein, two nutrients essential for brain development, memory and learning. One large egg also contains about 7g of protein, good for repairing cells and making new ones, and helping to maintain muscle.

In fact, eating whole eggs during resistance training helps with better muscle building, improvements in body fat, and greater strength. Egg yolks contain heart-healthy monounsaturated fats and vitamins A, D and E, and iron too, so make sure to serve whole eggs not just the whites!

Eggs are an endless source of meal ideas, but if loadshedding’s got dad cursing, then opt for a stove top meal if you’re cooking on gas or better yet, cook outside on his trusty skottel braai. Remember, affordable eggs are suitable for any meal, any time, so you can cook them up for breakfast, lunch, supper and every snack in between.

This Father’s Day brunch idea is leek carbonara frittata bake made with leftover pasta, leeks, pancetta, cream and of course, eggs. It’s deliciously decadent and creamy, just what every doting dad deserves.

Whatever’s on your Father’s Day menu this year, be sure to give it an eggcellent twist!

• Like EGGcellentFood on Facebook and follow on Instagram eggcellentfoodsa , for further information and recipes visit www.sapoultry.co.za

Leek Carbonara Frittata Bake

Any leftover cooked pasta can be used in this dish. We have made the pasta from scratch which will require two pots but if you are using leftover pasta, you will only need one pan.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves 4-6

Ingredients:

• 400g pasta (spaghetti/tagliatelle/macaroni etc.)
• 15ml (1 tbsp) olive oil
• 250g pancetta, chopped (may substitute with bacon/smoked ham/smoked sausage)
• 4 large leeks, washed and white part thinly sliced
• 30ml (2 tbsp) chicken & noodle soup powder
• 500ml (2 cups) water, from reserved pasta water
• 8 eggs
• Salt and black pepper, to season
• 15ml (1tbsp) mixed herbs
• 250ml (1 cup) cream
• 45ml (3 tbsp) parmesan cheese
• Handful thyme, to garnish

Method:

1. Pre-heat oven to 180° Bring 1 litre (4 cups) salted water to the boil. Add the pasta and cook until al dente. Drain and reserve 2 cups of the water.
2. Heat a cast iron pan, add oil and pancetta, fry until golden. Remove with a slotted spoon and cook the leeks in the oil until softened about 5-8 minutes. Mix soup powder with 2 cups reserved water and add to the pan. Bring to boil until sauce thickens. Remove and set aside to cool slightly.
3. In a bowl, break eggs and beat, season with salt, black pepper, and mixed herbs. Pour in cream and add parmesan cheese, whisk together.
4. Pour the egg mixture into the pasta, and place in oven and cook for 45 minutes. Remove and leave to cool. Garnish with thyme and serve.

Eggs and mushrooms, a dynamic duo of nature’s goodness, come together to create a delectable and nutritious meat-free meal that is not only easy to prepare but also incredibly satisfying.

Whether you’re looking to kickstart your day with a wholesome breakfast or indulge in a savory dinner, eggs and mushrooms are the perfect companions for any time of the day or night.

What makes this culinary pairing even more remarkable is the fact that both eggs and mushrooms offer an array of health benefits while remaining budget-friendly. They are rich sources of protein and vitamin D, essential nutrients that play a crucial role in maintaining a healthy body. Additionally, eggs and mushrooms boast significant amounts of thiamin, riboflavin, pantothenic acid, and Vitamin B6, making them a nutritional powerhouse.

When it comes to preparing a meal featuring eggs and mushrooms, the possibilities are endless and we’ve highlighted three delicious recipes below:

• Breakfast Portabellas with Soft Boiled Eggs, Crispy Kale & Hollandaise
• Double Mushroom Omelette
• Portabello Eggs Florentine

Breakfast Portabellos with Soft Boiled Eggs, Crispy Kale & Hollandaise Recipe

Serves 4

Ingredients:

• 4 large eggs
• 1 bunch / 200g curly leaf kale
• 4 large portabella mushrooms / mushroom “steaks”

Speedy hollandaise:

• 2 large egg yolks
• 1 tsp water
• 2 tsp freshly squeezed lemon juice
• 115g butter
• 1 pinch of salt
• Olive oil
• Salt and pepper, to taste
• Sesame seeds, for serving

Method:

1. Preheat oven to 180˚C, fan on.

For the boiled eggs:

1. Bring a small pot of water to a simmer.
2. Add the eggs and cook for 6.5 minutes.
3. Plunge into a bowl of ice water to halt the cooking.
4. When cool, peel and set aside.

For the crispy kale:

1. Place kale in a large mixing bowl and drizzle very lightly with olive oil.
2. Season well with salt and pepper.
3. Massage the seasoning into the kale.
4. Airfry for 5 minutes at 160˚C or oven bake at 180˚C fan on, for 10 min.

For the portabellas:

1. Brush the portabellas with olive oil and season well with salt and pepper.
2. Roast in the oven for ± 10 minutes, depending on their size, until juicy and tender.

For the speedy hollandaise:

1. Find a vessel that snugly fits the head of a stick blender.
2. E.g a jar or tall mug. Some stick blenders come with their own.
3. Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the cup.
4. Melt butter in a small saucepan over high heat, until bubbling. Remove from the heat.
5. Place the head of the stick blender into the bottom of the cup and turn it on.
6. With the blender constantly going, slowly drizzle the hot butter into the cup, lifting the stick blender’s head as you pour.
7. Continue pouring until you have used all the butter and the sauce is thick and emulsified.
8. Taste to adjust seasoning.
9. Plate the roasted portabellas on a bed of crispy kale.
10. Slice the boiled eggs and place on top of the mushrooms.
11. Sprinkle with a pinch of sesame seeds.
12. Dollop generous spoonfuls of the hollandaise sauce over everything and serve.