Phillippa Cheifitz, Author at Woolworths TASTE

Fish recipes

Roast fish with mushrooms

20 minutes

Braised almond and apricot lamb with bulgur wheat pilau

50 minutes

Omelette recipes

Baked caramelised onion and Parmesan omelette

50 minutes

Grilled citrus chicken with sesame noodles

15 to 20 minutes

Bacon recipes

Baked bacon and egg breakfast

12 minutes

Bacon recipes

Sweet potato, corn and chilli chowder with crispy bacon

30 minutes

Sandwich recipes

New-style BLT sandwich

15 minutes

Lamb recipes

Lamb steaks with celeriac gratin

1 hour

Beer Food

Pork-and-apple sausages with beer-baked sauerkraut

40 minutes

Fish recipes

Goat’s cheese and spinach bake

40 minutes

Chicken recipes

Chicken, barley and vegetable soup

1 hour 10 minutes

Garlic, mussel and fennel rice

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

1 large bulb fennel, chopped, plus fronds, torn, to garnish
1 stick celery, chopped
3 T olive oil
2 cloves garlic, crushed
1½ cups long-grain rice
1 bay leaf
A strip of orange peel
A few strands of saffron
3 cups hot fish stock
450 g mussels
Sea salt and freshly ground black pepper
1 T garlic butter

Method

In a wide pan over a medium heat, soften the fennel and celery in the olive oil. Stir in the garlic and rice, adding a little more oil if necessary.

Add the bay leaf and orange peel. Stir the saffron into the hot stock and then pour it into the pan.

Bring to a simmer then cover tightly and cook for 15 minutes, over a gentle heat, until the rice is tender and the liquid absorbed.

Add the mussels as well as the remaining contents of the sachet, again cover tightly and leave for 5 minutes, or until the mussels open.

Check seasoning, sprinkle with torn fennel fronds and serve immediately.

Per serving: 1919.9 kJ, 26.8 g protein, 11.7 g fat, 61.8 g carbs

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Recipes & Articles by Phillippa Cheifitz

Roast fish with mushrooms

Braised almond and apricot lamb with bulgur wheat pilau

Baked caramelised onion and Parmesan omelette

Grilled citrus chicken with sesame noodles

Baked bacon and egg breakfast

Sweet potato, corn and chilli chowder with crispy bacon

New-style BLT sandwich

Lamb steaks with celeriac gratin

Pork-and-apple sausages with beer-baked sauerkraut

Goat’s cheese and spinach bake

Chicken, barley and vegetable soup

Garlic, mussel and fennel rice

Garlic, mussel and fennel rice

Ingredients

Method