Muffin recipes

Pumpkin, cheese and rosemary muffins

20 minutes

Mushroom recipes

Creamed porcini soup topped with panfried mushroom

30 minutes

Slow roast

Slow-cooked sticky ragu tossed with strands of homemade pasta

8 hours

Home-made salted rosemary olive oil bread topped with parma ham

20 minutes

Fish recipes

All-in-one fish soup

15 minutes

Succulent steak, nectarine and red-onion salad with Parmesan crisps

10 minutes

Avocado recipes

Steamed prawn salad with avocado chilli salsa and lemon aioli

5 minutes

Omelette recipes

Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes

5 minutes

Fish recipes

Panfried hake fillets on a bed of spring greens

25 minutes

Gnocchi recipes

Spicy chorizo and gnocchi tossed with creamy smashed broad beans

20 minutes

Spiced smoked pork fillet with orange salad

20 minutes

Couscous recipes

Baked spiced fish with couscous

15 minutes

Baked spiced fish with couscous

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

4 portions dorado, skinned and filleted
1 cup organic vegetable stock
coriander leaves, to garnish
harissa paste, for serving

For the spicy seasoning, mix together:

2 t cumin
1 t coriander
1 clove garlic, crushed
2 T olive oil
sea salt and freshly ground black pepper, to taste

For the couscous:

200 g couscous
4 T crimson raisins
1 cup organic vegetable stock
sea salt and freshly ground black pepper
salted roast almonds, chopped, for scattering

Method

Preheat the oven to 190°C.
Coat the fish in the spicy seasoning. Place in a baking pan, add the vegetable stock and bake for 10 to 15 minutes, or until just cooked but still moist.
To make the couscous: In a saucepan, bring the couscous, raisins and stock to the boil. Turn off the heat, cover and leave for 5 to 10 minutes, or until swollen and soft. Season to taste and scatter with the roast almonds.
To serve: Plate the baked fish alongside spoonfuls of the couscous. Moisten with the pan juices and garnish with coriander.
Serve with the harissa paste on the side.
Cook’s note 1: Add shredded carrot and canned chickpeas to the couscous before heating. Serve the dish with a coriander pesto instead of harissa paste.
Cook's note 2: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.
Leftovers? Make a salad of flaked fish, couscous and torn lettuce. Add a can of rinsed chickpeas and moisten with a garlicky olive oil and lemon dressing with chopped coriander.

TASTE’s take:
Ask your fishmonger to skin the fish for you. Alternatively, assistants at Woolworths fish counters are always cheerfully obliging.

Spinach lasagne

Kung pao chicken

Durban fish curry

Pumpkin, cheese and rosemary muffins

Creamed porcini soup topped with panfried mushroom

Slow-cooked sticky ragu tossed with strands of homemade pasta

Home-made salted rosemary olive oil bread topped with parma ham

All-in-one fish soup

Succulent steak, nectarine and red-onion salad with Parmesan crisps

Steamed prawn salad with avocado chilli salsa and lemon aioli

Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes

Panfried hake fillets on a bed of spring greens

Spicy chorizo and gnocchi tossed with creamy smashed broad beans

Spiced smoked pork fillet with orange salad

Baked spiced fish with couscous

Baked spiced fish with couscous

Ingredients

Method