chicken stock Archives

Christmas recipes

Overnight roasted lamb shoulder

10–12 hours

Seafood recipes

Braaied snoek with sticky apricot glaze

25 minutes

Citrus recipes

Roast lamb with ClemenGold romesco

2 hours, plus 10 minutes resting time

Italian recipes

Pork cacciatore

50 minutes

Cheat recipes

Chicken noodle soup

35 minutes

Grana Padano

Split pea soup

50 minutes

Pork recipes

Soup pie

50 minutes

Chicken recipes

Roast chicken pasta tray bake

1 hour

Canned food

Tuna-and-fennel pasta

20 minutes

Tuna-and-fennel pasta

Serves 2 - 3

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 x 170 g can light meat tuna chunks, drained
1 large or 2 medium fennel bulbs
2 - 3 T olive oil
2 garlic cloves, crushed
Sea salt and freshly ground pepper, to taste
1⁄2 cup stock (vegetable, chicken or fish)
1⁄2 cup cream
Lemon juice, a squeeze
250 g spaghetti, cooked
Italian parsley, finely chopped, for sprinkling
Parmesan, grated, for serving

Method

Separate the tuna into large flakes and set aside. Cut the fennel in half, then slice thinly into half-moons.

Gently cook in the oil until very soft and limp. Stir in the garlic, tuna and a little seasoning. Pour in the stock and cream and bring to a bubble. Add the lemon juice.

Stir in the drained, hot pasta and check the seasoning. Sprinkle with parsley and serve immediately. Pass around the Parmesan at the table.

Cook's note: This pasta is totally effortless and rewarding. The distinctive anise-like flavour of the fennel becomes more mellow as it cooks and marries perfectly with the salty tuna.

Discover more pasta recipes here.

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Overnight roasted lamb shoulder

Braaied snoek with sticky apricot glaze

Roast lamb with ClemenGold romesco

Pork cacciatore

Chicken noodle soup

Split pea soup

Soup pie

Roast chicken pasta tray bake

Tuna-and-fennel pasta

Tuna-and-fennel pasta

Ingredients

Method