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Green bean salad with roasted red onion vinaigrette

Green bean salad with roasted red onion vinaigrette
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This salad works all year round together with grilled meat, fish or chicken. Dress the vegetables while they are still warm and they’ll take on more flavour.
Green bean salad with roasted red onion vinaigrette
Print Recipe
This salad works all year round together with grilled meat, fish or chicken. Dress the vegetables while they are still warm and they’ll take on more flavour.
Ingredients
Vinaigrette
Servings:
Instructions
  1. Preheat oven to 220ºC. Place the onions in a roasting try with a little olive oil drizzled over them, the thyme, garlic and a little salt and roast for 25-30 minutes until the onions are completed cooked. Remove onions fry try and chop roughly. Mix onions with 150ml olive oil, sherry vinegar and a little salt and pepper to taste.
  2. Blanch the beans by plunging into boiling salted water for 1½ minutes or so. Refresh immediately in cold water and then drain on kitchen towel. Cut into bite-sized pieces. Place in bowl and stir dressing over. Sprinkle with mint and parsley.
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Chicken Provençal

Chicken Provençal
Print Recipe
Servings
6 people
Servings
6 people
Chicken Provençal
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Season chicken with salt and pepper.
  2. Coat with flour and shake off excess.
  3. Heat olive oil in a pan, swirl it around the pan and then add chicken pieces and brown. Remove from heat.
  4. Place lemon, garlic and onions around the chicken. Lay the herbs on top and pour the vermouth over.
  5. Place into over (180ºC) for 25 – 30 minutes. Spoon juices over chicken and let it cook for a further 25 – 30 minutes, or until cooked. Garnish with thyme.
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Mutton Curry

Mutton Curry
Print Recipe
Servings
6 people
Servings
6 people
Mutton Curry
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Cube the meat.
  2. Blend the spices. Pound the garlic and ginger together and mix with the spices.
  3. Heat the oil in a saucepan and sauté the onions. Add the spices and cook gently for a few minutes.
  4. Add the mutton and brown together with the spices.
  5. Add the potatoes, tomato and apple and simmer for 5 minutes.
  6. Add the cinnamon stick and water, cover and leave to cook for 2 hours.
  7. Add the coriander leaves when the curry is cooked.
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Bank Details

FNB Randpark Ridge
FNB Code: 255955
Acc: 62555342890
Cheque Acc: Lynne’s Kitchen

Email proof of payment to orders@lynneskitchen.co.za

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