24 October 2017Last updated

Food | Recipes

Five brunch ideas

Set up the table with the vivid colours, and fresh flavours of coastal dishes from the furthest corners of the world

Camera Press
18 Jan 2016 | 11:40 am
  • Spanakopita

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  • Chicken, avocado and papaya in pitta bread.

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  • Apricot-crusted lamb racks with baby potatoes.

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  • Asian-style prawn noodle salad.

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  • Fried fish with peppadew and coriander salsa.

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Prep time 30 mins
Cooking time 35 mins
Serves 4

8 tbsp butter
4 spring onions, chopped
3 garlic cloves, crushed
600g baby spinach
2 tbsp fresh dill, chopped
20g parsley, chopped
200g feta cheese, crumbled
2 eggs, beaten
1 roll filo pastry
2 tbsp sesame seeds

Preheat the oven to 180°C.

To prepare the filling, heat 1 tbsp butter in a pan and fry the onions and garlic until golden. Add spinach and dill and cook until wilted. Remove, allow to cool, then drain well. Add the parsley, feta and eggs and season.

For the spanakopita, unroll the filo pastry sheets on a flat surface and keep them covered with a damp tea towel to prevent drying.

Melt the remaining butter. Brush a filo sheet with it, top with another sheet, and brush it again with butter.

Slice the stack lengthways into three long strips. Place a heaped spoonful of the filling about 3cm from the bottom of each strip, fold over the filling to enclose and form a triangle.

Continue to fold up, corner to corner, brush with butter again, sprinkle with sesame seeds, then place on a baking tray. Repeat with the remaining pastry and filling.

Bake for 25-30 minutes or until golden brown and crispy. Serve hot with any dip of your choice.

Chicken, avocado and papaya in pitta bread

Prep time 25 mins
Cooking time 15 mins
Serves 4

4 chicken breast fillets, sliced into strips
2 tbsp olive oil
1 lime, juice and zest of
1 garlic clove, crushed
1 red chilli, seeded, finely sliced
4 pitta breads
Mayonnaise, to serve

For the avocado salsa
2 avocados, peeled, sliced
½ papaya, peeled, seeded, sliced
2 tsp roughly chopped fresh coriander
A dash of lime juice

Place the chicken, olive oil, lime zest and juice, garlic and chilli in a bowl. Season and leave for 20 minutes.

Heat a griddle or a barbecue. Cook the chicken until golden.

Prepare the salsa by mixing avocado, papaya, coriander and lime juice. Season with salt and pepper and set aside.

Heat the pitta breads on the griddle until warm through. Halve and fill with mayo, chicken strips and avocado salsa. Serve warm.

Apricot-crusted lamb racks with baby potatoes

Prep time 15 mins
Cooking time 25 mins
Serves 4

4 lamb racks, about 4 chops per rack, French trimmed
Dijon mustard, for brushing
500g baby potatoes, parboiled
3 tbsp olive oil
Fresh rosemary sprigs, as needed
Fresh mixed herbs, to garnish
For the herb crust
2 tbsp Dijon mustard
2 tsp chopped coriander
2 tsp chopped parsley
125g dried Turkish apricots, finely chopped
1 egg white, beaten

Preheat the oven to 180°C.

Place the lamb on a lined baking tray, season with salt and pepper and brush with mustard. Roast for 10 minutes, remove and set aside.

Place the potatoes on a board. Press down on them with the back of a spoon to flatten, then place on an oiled baking tray.

For the crust, mix together all the ingredients and brush over the lamb to cover completely, forming a crust. Top the potatoes with the meat, sprinkle rosemary all over and roast for 12-15 minutes.

Remove from the oven, garnish with herbs and serve hot.

Asian-style prawn noodle salad

Prep time 5 mins
Cooking time 6 mins
Serves 4

For the prawns
Oil, for frying
2 garlic cloves, crushed
5cm ginger, peeled and thinly sliced
16 medium-size prawns, peeled, deveined
3 tbsp soy sauce
1 red chilli, deseeded, chopped
1 tsp chopped fresh coriander
1 lime, juice and zest of
Lime wedges, to serve
For the salad, toss
300g rice noodles, soaked
4 spring onions, thinly sliced
175g sugar snap peas, halved
80g bean sprouts
For the dressing, whisk
½ cup sweet chilli sauce
2 tsp soy sauce
1 tbsp sesame oil

To make the prawns, heat a little oil in a wok and fry garlic and ginger for one minute.

Add remaining ingredients, season, and cook for 4-5 minutes or until prawns are cooked and glazed.

Toss together the salad with the dressing. Add prawns and toss again. Serve immediately with lime wedges.

Fried fish with peppadew and coriander salsa

Prep time 5 mins
Cooking time 10 mins
Serves 4

4x200g fish fillets, preferably firm white fish, skin on
Olive oil, for frying
Lemon wedges, to serve
For the salsa, mix
½ pineapple, peeled, cored, diced
100g peppadew peppers, chopped
3 spring onions, finely chopped
100g fresh coriander, chopped
½ lime, juice of

Score the skin of the fish lightly and season with salt and pepper.

Heat a little oil in a non-stick pan. 
Fry the fish, skin-side down, for 5-6 minutes or until skin is golden and crispy. Turn fish and cook for a further 2 minutes or until the fillets are cooked through.

Plate the hot fried fish, top with the salsa and serve.

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