Some great recipes for stuffed eggs

For all the various stuffing: Halve 6 hard-boiled eggs either lengthwise or cross-wise – cut of the ends so that they can stand).

Garlic stuffing

Mash the yolks and mix with 2 tbsp. soft butter, 2 tbsp. mayonnaise and 2 small cloves garlic, crushed. Add salt to taste. Refill the egg whites with the stuffing. Sprinkle with finely chopped chives and parsley mixed.

Asparagus stuffing

Combine the yolks with butter and mayonnaise and add the finely grated rind of 1 lemon, salt to taste and a pinch of paprika. Fill the whites and place one asparagus tip cut to fit the length of the egg and place a little band of red pimento across the centre of the asparagus.

Curried stuffing

Proceed as the first two recipes above and add 1 tsp. finely grated onion and 1 tsp. curry powder and salt to taste. Sprinkle with finely chopped parsley and a slice of black olive.

Beautiful South Africa

Lamb Curry

Ingredients

·         4 tsp. cooking oil

·         1 small onion, chopped

·         1 tsp. crushed garlic

·         ½ tsp. red pepper flakes or powder

·         1 bay leaf

·         1 tsp. curry powder

·         1 tsp. turmeric

·         500 g boneless lean lamb cut into 5 cm x 5 cm cubes

·         1 cup tomato puree

·         ½ cup sultanas

·         1 tbsp. red wine vinegar

·         ½ tsp. salt

·         250 g cauliflower florets cut into 1 cm pieces

·         1 cup green beans cut into 5 cm pieces

·         1 cup long-grain white rice

·         ½ cup plain yogurt

Preparation

1. In a saucepan, heat the oil over medium heat. Sauté the onion and garlic with the red pepper, bay leaf and half of the curry powder and turmeric, stirring occasionally, for about 5 minutes, or until the onion is wilted and fragrant.

2. Stir in the lamb and cook for 2-3 minutes, or until browned at all sides. Stir in 2 cups of water, the tomato purée, sultanas, vinegar, salt and remaining curry powder and turmeric. Bring to boil, cover and simmer for 45 minutes or until lamb is tender.

3. While the lamb is cooking, bring 1 cup of water to boil in a medium sized saucepan. Place the cauliflower and beans in a vegetable steamer and steam for 7-10 minutes. Remove and set aside.

4. Bring 2 cups of water to boil in the same saucepan, stir in the rice, cover and reduce heat to low and cook for 20 minutes.

5. When the lamb is tender, add the cauliflower and beans, cover and simmer for another 5 minutes or until heated through. Remove the pan from the heat; remove and discard the bay leaf. Stir the yoghurt into the curry and serve immediately over the rice.

Serves 4.

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