These BONA Food for Fun & Funds recipes are easy to make and are the perfect complement to a beef roast.
Red Pepper Pesto
Makes about 250ml Prep Time 50 minutes Cooking Time 20 minutes Easy
- 2 large red peppers, halved
- olive oil, for drizzling
- 2 garlic cloves, crushed
- handful basil leaves, finely chopped
- 2.5ml crushed chilli flakes
- squeeze lemon juice, to taste
- Preheat the oven to 200°C. Remove the seeds and membranes from the peppers and pack them in a single layer, skin side up, on a baking tray. Drizzle with oil and roast for about 20 minutes until the skins start to char.
- Place the peppers in a bowl and cover with plastic wrap. Set aside for 15 minutes. Peel the skins off and discard.
- Blitz the pepper flesh, garlic, basil, chilli flakes and lemon juice until fine. Season to taste. Place in a sieve for 30 minutes to drain out any liquid.
Crushed Potato Salad
Serves 6-8 Prep Time 10 minutes Cooking Time 50 minute Easy
- 1kg baby potatoes, cooked
- olive oil, for drizzling
- 250ml gherkins, finely chopped
- 1 small red onion, finely chopped
- 200g cherry tomatoes, halved
- Cook the potatoes in salted boiling water for about 20 minutes until soft. Drain under cold running water to cool.
- Preheat the oven to 200°C. Scatter the potatoes over a roasting tray and crush with your hand palm. Drizzle with oil and season to taste. Roast for about 30 minutes until crisp.
- Pack the potatoes in a serving dish and scatter with gherkins, onion and tomatoes.
Serve with creamy mustard sauce, honey mustard sauce or mayonnaise.
Feature: Margie Els-Burger Assisted by Nomvuselelo Mncube Photos: Dylan Swart
