fresh chives Archives | Woolworths TASTE

Breakfast recipes

German potato salad with bacon biltong

15 minutes

Easter recipes

Biltong-stuffed potato croquettes

10 minutes

Cheese recipes

Abi’s potato-and-halloumi scarpaccia

40 minutes

Chicken recipes

Chicken liver-and-pork meatballs

15 minutes

Christmas recipes

Tempura cauliflower and Tenderstem broccoli

20 minutes

Christmas recipes

Quesadillas with Mexican salad

5 minutes

Braai recipes

Creamy fish pie

1 hour

Creamy fish pie

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

2 cups cream
60 g Parmesan
2 t hot English mustard
sea salt and freshly ground black pepper, to taste
30 g butter
1 T olive oil
4 cloves garlic, crushed
2 stalks baby fennel, sliced (keep the fronds for serving)
1 x 100 g jar capers, plus the brine
½ cup white wine
5 g chives, blanched
20 g parsley, blanched
10 g dill, blanched
flour, for dusting
2 sheets Woolworths all-butter puff pastry, thawed
1 x 450 g box Woolworths frozen hake medallions
1 free-range egg, beaten

Method

1. Preheat the oven to 200°C. Place the cream, Parmesan and mustard in a saucepan and bring to a slow simmer to thicken slightly. Season to taste.

2. Heat the butter and olive oil in a separate ovenproof pan and fry the garlic and fennel for 5 minutes, then add half the capers and all of the brine. Deglaze the pan with the wine.

3. Add the simmering cream and season to taste. Remove from the heat and set aside.

4. Squeeze any excess water from the herbs and blend with a little water to make a smooth paste. Stir through the cream to make a vibrant green sauce.

5. Lightly dust a clean surface with flour and, using a cookie cutter, cut circles out
of the pastry. Place on a tray and chill until ready to bake.

6. Arrange the fish in a baking dish or in the same ovenproof pan with the sauce, making sure the fish is submerged. Working quickly so that the pastry stays cold, arrange the circles on top of the filling, brush with egg and bake for 35–40 minutes, or until bubbling and golden. Serve warm with the fennel fronds and remaining capers dressed with olive oil and lemon juice.

Find more pie recipes here.

Photograph: Myburgh du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

Melkkos with cinnamon-poached pears

Citrus chicken with chimichurri

Easy tuna pasta bake

Pork schnitzel eggs Benedict

German potato salad with bacon biltong

Pickle latkes

Biltong-stuffed potato croquettes

Abi’s potato-and-halloumi scarpaccia

Chicken liver-and-pork meatballs

Baked celeriac

Tempura cauliflower and Tenderstem broccoli

Easy leftover potato salad

Quesadillas with Mexican salad

Mustard-and-apricot snoek

Creamy fish pie

Creamy fish pie

Ingredients

Method