kitchen savvy: 3 recipes for waterless cooking | House and Leisure
food, Recipes

kitchen savvy: 3 recipes for waterless cooking

Georgia East
With the Western Cape under heavy restrictions, saving each and every drop of water is of utmost importance – which is where waterless cooking comes in. While there is much discussion about buckets in the shower and buying bottled water, we’ve come up with three simple recipes made without water. And because they’re one-pan dishes, there’ll be less washing up to do.

antipasti salad with marinated tomatoes

Tomatoes are another water-wise option, whether you’re growing or buying them. Prep time: 40 mins / Cook time: 0 / Serves: 4 Ingredients - 50ml extra virgin olive oil - 3 large cloves of garlic, peeled and crushed - The zest and juice of a large lemon - 3 to 4 sprigs of fresh oregano, finely chopped - Coarse ground salt and black pepper, to taste - 1.5kg mixed heirloom tomatoes - 280g bottle of artichoke pieces in oil - 500g pickled octopus tentacles, roughly chopped (available in most good delis) - 2 to 3 sprigs of fresh basil, plus a few extra for garnish - 300g bocconcini (mini mozzarella cheeses) - 1 to 2 large rounds of burrata cheese - Crusty bread, to serve - Chilled crisp white wine, to serve Mix together the olive oil, garlic, lemon zest and juice and chopped oregano, and season to taste. Slice about 90% of the tomatoes in half or into chunks, leaving the smaller ones whole. Pour this marinade into a large salad bowl and add the tomatoes. Leave the tomatoes to sit in the marinade for 10 minutes, before giving a good stir and adding the artichoke pieces, pickled octopus, fresh basil and the bocconcini. Nestle the burrata cheese on the top of the salad, scatter over a few more basil leaves and serve with crusty bread and a chilled bottle of crisp white wine.
Antipasti salad with marinated tomatoes

sticky pork belly with sweet potato

The potato is a hardy crop that doesn’t require much water to survive. Make the marinade for the pork belly in the same dish that you cook it in to minimise the amount of dishes you need to use and wash up later. Prep time: 20 mins / Cook time: 1 hour / Serves: 4 Ingredients - 2 large sweet potatoes - 25ml dark soy sauce - 10ml honey - 10ml coconut oil - 2 red chillies, seeded and finely sliced - A thumb-sized piece of fresh ginger, peeled and grated - 3 large cloves of garlic, peeled and crushed - The zest and juice of a large lime - 8 organic pork rashers For the slaw - 1 small cucumber, julienned - 20g packet of beansprouts - 20g packet of fresh coriander, roughly chopped - 50g red cabbage, finely shredded - 1 avocado, peeled and roughly diced - The juice of a lime - 25ml sesame oil - Toasted sesame seeds, for garnish - Extra lime wedges, to serve Preheat the oven to 200°C. Using a sharp knife, prick the sweet potatoes all over and bake for an hour on a foil-covered tray. In a large heatproof dish, combine the soy sauce, honey, coconut oil, sliced chillies, grated ginger, crushed garlic and lime zest and juice. Using kitchen shears, snip the pork rashers into bite-sized pieces and toss in the marinade. Allow to marinate for 15 minutes before grilling in the oven for 30 minutes or until sticky and slightly blackened. Meanwhile, gently combine the julienned cucumber, beansprouts, chopped coriander, shredded cabbage and diced avocado, and drizzle with lime juice and sesame oil. To serve, slice open the sweet potatoes and scoop out the flesh. Spoon into four heated bowls followed with a helping of the sticky, crispy pork belly – not forgetting to drizzle a little of the syrupy marinade over the potato. Add a serving of slaw, sprinkle with toasted sesame seeds and serve immediately with lime wedges.
Sticky pork belly with sweet potato

creamy chicken livers

These one-pan creamy chicken livers are high in iron and incredibly affordable, making this the perfect dinner-party dish. Prep time: 30 mins / Cook time: 0 / Serves: 4 Ingredients - 2 medium brown onions, peeled and sliced into thin wedges - 25g salted butter, for frying - 1kg organic free-range chicken livers - 2 sprigs of fresh rosemary, woody stalks removed and leaves finely chopped - 10ml chilli powder - 5ml smoked paprika - 200ml sherry or brandy - 500ml fresh cream - Coarse ground sea salt and black pepper, to taste - 30ml tomato paste - 6 large cloves of garlic, peeled and crushed - Fresh flat leaf parsley, roughly chopped, for garnish - Crusty bread, to serve - Lemon wedges, to serve Preheat the oven to 180°C. In a large casserole or deep skillet that can go from the stovetop to the oven, gently fry the onion wedges in the butter until glossy and translucent. Turn up the heat to high and add the chicken livers. Scatter over the chopped rosemary, chilli powder and smoked paprika, stirring until the livers are coated. Fry the livers until slightly browned, then pour in the sherry or brandy and deglaze the bottom of the pan. Turn the heat to low and stir in the cream. Season the creamy livers with salt and pepper and stir through the tomato paste and crushed garlic. Transfer the pan to the oven and bake for 25 minutes or until the top of the livers are browned and bubbling. Scatter over some fresh parsley and serve immediately with crusty bread and lemon wedges.
Creamy chicken livers