Smoked salmon potatoes is a delicious appetizer with a light but smoky taste that explodes in your mouth. You may prepare the potatoes and smoked salmon filling up to a day before. Just assemble and heat them in the oven before serving.

Serves 10-15

Ingredients:

2kg small chat potatoes

Olive oil cooking spray

200g smoked salmon, finely chopped

1/2 cup sour cream

1 bunch dill, sprigs removed, finely chopped

1 lemon, rind finely grated

Salt and pepper to taste

Dill sprigs for serving

Wash the potatoes and scrub them. Place them in a large saucepan. Fill the pan with cold water and place it over high heat. Bring it to a boil. Reduce the heat to medium and let it simmer for eight to ten minutes or until the potatoes are tender. Drain and set aside.

Preheat the oven at 200C and line two baking tray with baking paper or lightly grease it with oil. Place the potatoes on the trays and spray them with olive oil. Roast them in the oven for twenty to twenty-five minutes or until they are golden brown.

With a sharp knife, slice off the tops of each potato and scoop out half of the potato. Discard tops and fillings or save them for another dish. Let the roasted potatoes cool.

In a medium sized bowl, combine the sour cream, dill and lemon rind. Season it with salt and pepper.

Fill the potatoes with the salmon mixture and top them with dill sprigs. Serve warm.

Photo Courtesy Of:  vyusseem

Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

Photo Courtesy Of:  Jon Mountjoy

Braised skirt steak is a hearty dish you can prepare when you want to prepare something special. Slice the steak thinly to reduce the cooking time if desired. If you are not a fan of polenta, you may replace it with mashed potatoes instead.

Serves 4

Ingredients:

2 tablespoons olive oil

3 large onions, peeled, thinly sliced

1/2 cup plain flour

1kg skirt steak, cut into 4 pieces

500ml beef consommé

1 tablespoon Worcestershire sauce

Salt and ground black pepper to taste

Steamed carrots for serving

Creamy polenta for serving

Preheat the oven at 180C and lightly grease a medium sized casserole dish. Next, heat a tablespoon of oil in a large non-stick frying pan over medium heat. Stir-fry the onions for 4-5 minutes or until browned. Transfer it to the greased casserole dish.

Place the flour, salt and pepper in a shallow dish. Mix well and reserve one tablespoon. Dredge the steak in the seasoned flour.

Heat the remaining oil in the non-stick frying pan over medium heat. Fry the steak in batches for two to three minutes per side or until browned. Transfer the cooked steak to the casserole dish with onions.

Prepare the sauce by putting the reserved flour in the same pan. Stir it for a minute before gradually pouring in the beef consommé. Stir constantly until smooth. Add the Worcestershire sauce and season it with salt and pepper.

Pour the sauce over the steak and onions. Cover the casserole dish and bake it for two hours or until tender. Serve with creamy polenta and steamed carrots.

Photo Courtesy Of: FotoosVanRobin

Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.

Serves 6

Ingredients:

2 teaspoons tamarind puree

1 tablespoon brown sugar

1 tablespoon hot water

250g cherry tomatoes, quartered

1 cucumber, finely chopped

1 red onion, finely chopped

1/4 cup fresh coriander leaves, coarsely chopped

Salt and ground white pepper to taste

Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.

Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated.  Refrigerate for at least thirty minutes.

Add the coriander before serving. Serve chilled.

Photo Courtesy Of: wEnDaLicious

Pork and strawberry salad is a delightful dish with a mix of fruity, salty and sour tastes that you will enjoy. Each bite gives off a burst of flavors. Pair it with sparkling wine for a simple and yet classy meal.

Serves 4

Ingredients:

400g pork fillets

2 tablespoons olive oil

2 teaspoons cracked black pepper

1/3 cup balsamic vinegar

250g strawberries, hulled and halved

2 teaspoons lemon juice

80g salad leaves

50g goat’s cheese, crumbled

1 tablespoon sunflower seeds

Place the pork in a shallow dish. Drizzle it with half of the oil. Sprinkle it with pepper. Rub the cracked pepper on the pork fillets and let it stand for at least fifteen minutes.

Heat the remaining oil in a large frying pan over medium heat. Fry the pork for 6-8 minutes per side or until cooked. Transfer it to a plate and cover it. Let it stand for 5 minutes and then slice it into thin strips.

In the same pan, pour in the balsamic vinegar. Let it simmer for five minutes or until it is reduced in half.

Combine the strawberries, balsamic vinegar and lemon juice in a bowl. Toss until the strawberries are coated.

Place the salad leaves on a platter or large salad bowl. Add the pork and the strawberry mixture. Gently toss. Top it with the crumbled goat’s cheese and sunflower seeds. Serve immediately.

Photo Courtesy Of: theogeo