Sweet potato and chickpea burgers with homemade braai relish

This is a blend of this recipe for the patty and this one for the relish with some small changes. It worked quite nicely eventually.

Should make around 4 patties

1-2 sweet potatoes (should be around 500g or so)
400 ml tin chickpeas
1 lemon, zest and juice
cumin, cinnamon, salt and pepper to taste
burger rolls, tomatoes, salad leaves, gherkins to serve

These quantities make quite a lot of relish. You could cut them in half if desired:
1 onion
6 tomatoes, or 2x 400 ml tins of diced tomatoes
garlic to taste
1-2 tbsp peri peri sauce (or to taste)
2 tbsp soy sauce
1 tbsp tomato sauce/purée
salt, pepper, cayenne pepper to taste

Chop up the sweet potatoes into chunks and steam until soft. Drain and rinse the chickpeas, then chop them up in a food processor. Once the sweet potatoes are ready, add them to the chickpeas, add the seasoning, and mix in (don't use the food processor). Form into four patties (or as many as you want) and put them in the freezer for about 30 minutes or so. Preheat the oven to 180 degrees.

After 30 minutes, put the patties on a baking tray and put in the oven. Cook for about 25 minutes or so. Once they are "cooked," fry them in a pan to firm them up well.

While the patties are in the freezer or the oven, dice the onion and garlic and gently cook in a pot until soft. Add the tomatoes, peri peri, soy sauce, tomato sauce, and seasonings and cook on a low temperature for around 20-30 minutes, stirring occasionally to stop it catching on the bottom of the pot.

Serve in a roll with your preferred toppings (the gherkins, tomatoes, salad leaves and braai relish really worked well with this). You could also make some chips if you are feeling energetic.

Duck with soy, ginger and honey gravy

This was amazing. I made some changes from this recipe, and I'm pretty chuffed with the results:

2 duck breasts, skin scored
Salt, cayenne pepper, pepper (to season duck)
1/2 cup chicken stock
2-3 tbsp honey
2-3 tbsp soy sauce
2-3 tbsp rice wine/rice wine vinegar (you could probably use wine vinegar too)
1 tbsp ginger, grated
1 tbsp tomato sauce or purée
Chilli powder/flakes to taste
1 tsp lemon juice (original calls for lime juice, though)

Preheat the oven to 200 degrees. Rub the salt, pepper, and cayenne pepper into the duck, then place skin down in a hot pan for about five minutes to brown, flip and cook for another minute or two, then put in the oven and cook for around 15-20 minutes (or to taste—duck can be cooked medium or even medium-rare). When ready, pour off the excess fat into a small pan and leave the duck breast to rest for a few minutes.

Heat your small pan with its duck fat and add the stock, honey, soy sauce, rice wine (vinegar), ginger, tomato sauce, chilli powder and lemon juice. Whisk while bringing it to the boil and then cook for about 5 minutes, still whisking.

Slice the duck breast into thin slices, serve the sauce over the duck.

We had this with a rice/quinoa/lentil mixture they sell in France, but it should go well with potatoes too.

It is lovely. Highly recommended.