Chicken recipes

Harissa-rubbed chicken with heirloom tomato salad

1 hour

Cheese recipes

Prego chicken fillets with cheesy mash

30 minutes

Cheese recipes

Roasted tomatoes with infused ricotta

20 minutes

Curry recipes

Mince curry-stuffed jacket potatoes

30 minutes

Braai recipes

Umngqusho wezambane (samp with potatoes)

2 hours

Potato recipes

Kosher potato bake for Passover

1 ½ hours

Braai recipes

Fried potato salad

By Khanya Mzongwana

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

5 large potatoes, peeled
sea salt, to taste
4 T Woolworths Wagyu beef fat
2 cups Woolworths double-thick cream
1 large sprig rosemary
150 g Gorgonzola
canola oil, for frying
2 leeks, washed and thinly sliced
50 g flour
10 g sage

Method

1. Cut the potatoes into large dice and place in a saucepan. Top with water and add the salt. Bring to a boil and cook until soft but not falling apart. Drain well.

2. Heat the Wagyu fat in a pan and fry the potatoes until golden brown. Season with salt if necessary.

3. Gently heat the cream in a separate saucepan, add the rosemary, then crumble in the Gorgonzola. Stir until the cheese has melted.

4. Heat the oil in a separate pan. Separate the leeks into rings and dust in the flour. Fry the leeks until crispy, stirring gently with a metal slotted spoon. In the same oil, fry the sage leaves for about 10 seconds until crispy.

5. To assemble, place the potatoes on a platter, drizzle with the sauce and scatter over the leeks and sage. Serve warm.

Find more potato salad recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana and Leila-Ann Mokotedi

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Harissa-rubbed chicken with heirloom tomato salad

Cottage cheese tomato soup

Prego chicken fillets with cheesy mash

Roasted tomatoes with infused ricotta

Mince curry-stuffed jacket potatoes

Coal-roasted potato salad

Umngqusho wezambane (samp with potatoes)

Creamy potato bake

Kosher potato bake for Passover

Boerie rolls with iBhisto

Panzanella-style tomato salad