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ABA Team Recipes

Updated: Jun 5

Table set for four people with roast chicken and yellow flowers

Sharing a meal with family and friends creates its own sort of magic. At ABA a lot of bonding happens over food! In the spirit of this togetherness, we're sharing our team's favourite recipes with you.

We'd like to hear if you've tried these recipes. And equally, we'd love it if you shared your family favourites with us too! 

Select the recipe:

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Sara's Gluten Free Sweet and Sour Pork

Adapted from Jamie’s Ministry of Food Recipe

Published by Penguin:

Serves 4 people


400g of basmati or long-grain rice

500g pork fillet

2 red onions

2 red peppers

Fresh root ginger, about the size of your thumb

4 cloves of garlic

2 fresh red chillis (adjust quantity to your taste)

Fresh coriander, a small bunch

2 heaped teaspoons of five-spice

2 teaspoons of cornflour (only use cornflour made from corn)

6 tablespoons gluten free soy sauce

1 x 440g tin of pineapple pieces

4 Tablespoons balsamic vinegar

Vegetable oil

Salt and freshly ground black pepper

Sara’s tips

Prepare the rice first.

Chop and measure all the ingredients and have them ready in containers (or on your chopping board) to be able to add each ingredient quickly once you start cooking.

Prepare the rice

Cook according to the instructions on the pack

When cooked, drain and return to the pot

Cover to keep warm until stir-fry is ready

Prepare ingredients

Cut the pork fillet into 2cm cubes

Cut the red onion into 2cm cubes

Remove the seeds from the red pepper and cut into 2cm cubes

Peel the ginger and garlic, then finely slice

Slice the chilli finely (remove seeds if you prefer)

Remove the coriander leaves and set them aside, then finely chop the coriander stalks

Cook your stir fry

Preheat a wok (or large frying pan) on a high heat. When your wok is very, very hot add 3 tablespoons of oil and swirl it around the whole pan

Add the pork and the five-spice and stir them around

Let the pork cook until browned (a few minutes). Put the pork aside in bowl using a slotted spoon

Remove the wok from the heat and quickly wipe with a ball of kitchen towel. Take care not to burn yourself. Return the wok to the heat

When the wok is really hot again, add 3 tablespoons of oil.

Then add all the chopped ingredients to the wok

Stir everything together and allow to cook for 2 minutes

Sprinkle over the cornflour and then stir it in

Add in the 2 tablespoons of soy sauce and stir in

Allow everything cook for 30 to 40 seconds, before adding the pineapple chunks along with their juice

Add the browned pork and balsamic vinegar

Season with black pepper. Add more soy sauce, if needed

Check that the pork is cooked by breaking open a piece. When the pork is cooked through, remove from the heat

To reduce the sauce to a consistency more like gravy, cook for a little longer

To serve

Dish the rice into a bowl or onto a plate

Spoon the pork and vegetables with their sauce over the top of the rice

Sprinkle your creation with coriander leaves for a pop of colour and flavour


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Lizl’s Curry Pasta Salad

A family favourite curry pasta salad that has been refined over many years.

Pasta mix

500 g large spiral pasta

½ green pepper, ½ yellow pepper and ½ red pepper (adjust quantities to suit your preference), finely chopped

1 finely chopped brown onion

Salt and pepper to taste

Salad dressing

250 ml sugar

250 ml tomato sauce

125 ml olive oil

125 ml vinegar

25 ml curry powder


Cook the pasta according to the instructions on the packet. Drain and place in a salad bowl.

Gently fry the green, yellow and red pepper with the onion in a little olive oil.

Add the cooked peppers and onion to the pasta. Gently mix to evenly distribute the vegetables and pasta.

Combine all the salad dressing ingredients together in bowl. Mix thoroughly and then pour over the pasta and vegetables.

Mix gently so that the salad dressing evenly coats the pasta and vegetables.

To serve

Lizl recommends refrigerating the salad overnight (or at least for a couple of hours) before serving to let the flavours meld and develop.

Salad can be served warm or cold.


Ange's Oat and Banana Bites

A quick and easy recipe to enjoy for breakfast or pack into your lunch box as a snack.


1 cup rolled oats

½ cup all-purpose flour

1 teaspoon baking powder

2 tablespoons chia seeds

¼ cup brown sugar (adjust to taste)

Nuts (optional)

2 ripe bananas, mashed

2 tablespoons honey


Preheat your oven to 175°C.

Grease or line a mini muffin tin with baking paper.

Mix dry ingredients:

In a mixing bowl, combine the rolled oats, all-purpose flour, baking powder, chia seeds, and brown sugar. If you're using nuts, you can add them in at this stage as well.

Combine wet ingredients:

In another bowl, mash the bananas until smooth. Add in the honey and mix until well combined.

Combine wet and dry ingredients:

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Spoon the batter into the prepared mini muffin tin, filling each muffin cup about two thirds full.

Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

To serve

Allow the oat and banana bites to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy as a snack or quick breakfast on the go!



You can adjust the sweetness level by adding brown sugar and honey to suit your taste.

Enjoy your delicious oat and banana bites!

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Desireé's Malva Pudding

This is a traditional South African dessert, with the recipe passed down to me by my Ouma. Translated, malva means marshmallow. Each glorious morsel of pudding should melt in your mouth like a fresh marshmallow!

Pudding Sponge

1 Tablespoon butter

1 cup sugar

Mix well. Then add:

1 Beaten Egg

1 Tablespoon Vinegar

Mix these ingredients well before adding:

1 Teaspoon Bicarbonate of Soda

1 Cup of Milk

1 Tablespoon Apricot Jam

Mix these ingredients well before adding:

1 Cup Flour

¼ Teaspoon salt

Mix these ingredients together until well combined.

The mixture will be quite runny. Pour the mixture into a square or rectangular ovenproof dish and bake for 30 minutes at 180°C, or until cooked through. Use a dish that is much higher than the pudding sponge, as you will need to pour the sauce over later.

Pudding Sauce

1 Cup Sugar

1 Tin Evaporated Milk

4 Tablespoons Sugar

Mix together in a saucepan. Heat the sauce up to almost boiling point. Remove from the heat and add:

1 Teaspoon Vanilla Essence

Prepare sauce to be ready as pudding sponge comes out of the oven. Pour the sauce over the pudding sponge immediately. Leave the sauce to soak in.

You may wish to adjust the quantity of sauce that your pour over the sponge, depending on how ‘soaked’ you like the texture.

To serve

A generous slice of malva pudding (because it's beyond delicious) can be served with cream, ice-cream or custard.

I hope you enjoy this dessert as much as I do!

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Nic's Go With Your Heart Salad

This unique salad recipe was passed down to Nic by her Aunt. With each generation it has been tweaked to suit the holder's family. There are no quantities for the ingredients. Simply 'Go With Your Heart'!

It's an unusual combination of ingredients, but don't be deterred, it's a fabulous flavour sensation and the ABA team thoroughly enjoyed it.


Broccoli cut into tiny florets

Red seedless grapes cut in half

Shallots roughly sliced

Bacon. Small pieces and fried until crisp.

Slivered almonds. Toasted until lightly browned.



White vinegar

Curry powder



Combine ingredients for the dressing. Go with your heart and your preference to achieve the balance of flavour you prefer.

Combine ingredients for the salad and then stir in the dressing. Serve immediately or refrigerate to give the flavours a chance to blend.

We hope your family will love this as much as we do!

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