22 October 2016Last updated

Food | Recipes

Recipes for a fuss-free brunch

Heart-warming palate pleasers for a fuss-free brunch

15 Apr 2016 | 12:00 am
  • Source:StockFood

Stuffed peppers

Prep time 5 mins
Cooking time 40 mins
Makes 6

3 large red peppers
12 cherry tomatoes, halved
2 cloves garlic, finely chopped
12 anchovy fillets, chopped
24 capers
Fresh thyme
Olive oil
Goat’s milk cheese or feta, crumbled
Fresh basil or rocket leaves, to garnish
Fresh bread, to serve

Halve the peppers lengthwise and remove the membrane and seeds. Place on a baking tray, cut side up.

Fill the peppers, starting with tomatoes followed by garlic and anchovies, and finish with capers. Season with thyme, black pepper and a dash of olive oil.

Preheat the grill in the oven and pop in the peppers for about 30 minutes or until the edges start to blacken. Then sprinkle cheese over and return to the oven for about 10 minutes.

Garnish with fresh herbs and serve warm or at room temperature with fresh bread.


Veggie burger

Prep time 15-20 mins
Cooking time 15 mins
Makes 4

1 aubergine, cut in 1cm-thick slices
1-2 tomatoes, thickly sliced
2 tbsp olive oil
8 large brown mushrooms
4 ciabatta rolls
Rocket leaves, a handful
1 avocado, mashed
250ml good-quality mayonnaise
2 tsp harissa paste
Lemon juice to taste

Brush the aubergine slices with olive oil on both sides. Fry in a griddle pan until cooked or grill in a preheated oven until golden brown and cooked on both sides.

Fry the tomato slices in olive oil and season with salt and black pepper. Then fry the mushrooms until cooked.

Mix the ingredients for the harissa mayonnaise.

Slice open the ciabatta rolls and fill them with rocket, mashed avocado, aubergine and tomato slices, mushrooms and harissa mayonnaise.



Prep time 15 mins
Cooking time 1 hour 15 mins
Serves 6-8

2 tbsp olive oil
2-4 chicken breasts, quartered
350g beef fillets, cubed
2 onions, chopped
1 green pepper, julienned
2 red peppers, julienned
2 cloves garlic, finely chopped
200g rice
1 tbsp tomato paste
410g tinned whole tomatoes
100g beef sausages, sliced
1/2 tsp cayenne pepper
2 red chillies (or to taste)
2 bay leaves
550ml chicken stock
500g frozen prawns (optional)
Handful of parsley, chopped

Preheat the oven to 180°C.

Heat olive oil in a frying pan and cook the chicken breasts over high heat until golden brown. Do the same with the beef fillets, adding more oil if necessary.

Spoon the meat into an ovenproof dish.

Fry onions until soft and glossy. 
Add peppers and fry until soft, then add garlic and rice. Add tomato paste followed by tinned tomatoes, beef sausages, cayenne, chillies and bay leaves. Season to taste with salt and pepper.

Spoon everything into the dish and pour the stock over. Cover with aluminium foil and bake for about an hour. Stir once or twice while cooking and, if you’re using prawns, add them in the last 10-15 minutes. Garnish with parsley before serving.


Spinach salad with turkey ham, apples and nuts

Prep time 15 mins
Serves 2

100g pecan nuts
1 tsp Maldon salt
1 Granny Smith apple
100g baby spinach leaves
5g Parmesan shavings
50g turkey ham
3 tbsp olive oil
1 tbsp balsamic vinegar
Salt and freshly ground black pepper

Place the dry pecan nuts in a frying pan over mild heat and roast until they start to colour. Sprinkle a pinch of Maldon salt over the nuts and set aside.

Cut the apple into very thin slices and drizzle with the salad dressing to ensure it doesn’t discolour. Arrange all the salad ingredients in a bowl or on a serving plate and drizzle the remaining salad dressing over. 
Serve immediately.


Beetroot tzatziki

Prep time 10 mins
Makes 250ml

1/2 tsp cumin seeds
2 whole beets, peeled and grated
125ml Greek yogurt
Handful of fresh mint, chopped
Lemon juice, to taste

Heat a frying pan over mild heat and fry the cumin seeds for about 1 minute or until it releases a nice aroma. Take it off the heat.

In a serving bowl, mix together the remaining ingredients, including salt and pepper, until well combined. Add the toasted cumin seeds, mix and check for seasoning.

Serve with qubz, lamb koftas, lime wedges and some fresh mint.