Abigail Donnelly, Author at Woolworths TASTE

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Cheese recipes

Pommes aligot

25 minutes

Afternoon tea

Mille-feuille with café crème patissiere

30 minutes

Chicken recipes

Brined chicken

1 hour

Asian recipes

Easy wonton soup

10 minutes

Pasta recipes

Sausage ragú pappardelle

30 minutes

Pork recipes

Thai green curry pork noodle soup

15 minutes

Fish recipes

Smoked mackerel with parsley velout

20 minutes

Butternut recipes

Roast butternut spaghetti

45 minutes

Sambar-style Indian fish broth

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T ghee
1 onion, finely chopped
2 t garlic crushed
2 t fresh ginger crushed
1 t fresh turmeric crushed
10(or 2 sprigs) fresh curry leaves
2 T Woolworths hot curry powder
1 can 400 g crushed tomatoes
3 cups fish stock
150 g frozen hake
150 g frozen trout fillets
salt, to taste
Woolworths mini butter rotis, warmed, for serving
fresh coriander, to garnish

For the brinjals:

4 T sunflower oil
2 large brinjals, sliced into thick rounds
1 t fresh turmeric crushed
1 t chilli crushed
1 t fresh ginger crushed
1 t garlic crushed
1 cup plain yoghurt
salt, to taste

Method

1. Heat the ghee in a pan. Add the onion and cook over a low heat until soft. Add the garlic, ginger, turmeric, curry leaves and curry powder. Cook for 1 minute, stirring.

2. Add the tomatoes and stock, cover and simmer for 5 minutes. Add the fish, cover and poach for 5 minutes.

3. To make the brinjals, preheat the oven to 180°C. Heat the oil in a cast-iron pan. Cook the brinjal on both sides over a medium heat.

4. Mix the turmeric, chilli, ginger and garlic with the yoghurt and spread onto the brinjals. Bake for 15 minutes. Serve alongside the soup and rotis, garnished with coriander.

Find more fish recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Cheri Kustner

Spinach lasagne

Beef rendang potjie

Amasi cheese

Recipes & Articles by Abigail Donnelly

Green goddess bagels

Braised duck legs with polenta

Beef-and-marrow ragù

Pommes aligot

Mille-feuille with café crème patissiere

Brined chicken

Easy wonton soup

Sausage ragú pappardelle

Thai green curry pork noodle soup

Smoked mackerel with parsley velout

Roast butternut spaghetti

Sambar-style Indian fish broth

Sambar-style Indian fish broth

Ingredients

Method