oil Archives

Butternut recipes

Open roast vegetable lasagne

40 minutes

Chermoula coconut pulses with baby tomatoes

15 minutes

Aliums

Quick and easy french onion soup

10 minutes

Butternut recipes

Autumn tabouleh

50 minutes

Pie recipes

Quick chicken and mushroom pie

30 minutes

Burger recipes

The ultimate chicken, chorizo and avo burger

Fresh pasta tossed with baby marrow, anchovies and olives

15 minutes

Chilli and soya roasted short ribs with apple slaw

15 to 20 minutes

Egg recipes

Saffron risotto with soft poached egg

Warm pea and bacon salad

Fish recipes

Fragrant thai fish curry

15 minutes

Fragrant thai fish curry

Serves 4

Difficulty Easy

Cooking Time 15 minutes

Ingredients

1 T canola oil
2 T red Thai curry paste
1 x 400 ml can coconut milk
White-fleshed fish
Red chilli, sliced
Green chilli, sliced
Mangetout
lime juice
Vermicelli noodles

Method

To a large pan over a medium to high heat, add canola oil and red Thai curry paste. Fry for 10 seconds to release the flavours, then add coconut milk and leave to simmer for 10 minutes.

Slice any fresh, white-fleshed fish into strips and add to the curry, along with sliced red and green chilli and split mangetout.

Cook for 5 minutes, then serve with a good squeeze of lime juice and vermicelli noodles to mop up the juices.

Discover more curry recipes here

Spinach lasagne

Kung pao chicken

Durban fish curry

Seared chicken livers with a pomegranate and chilli glaze

Open roast vegetable lasagne

Chermoula coconut pulses with baby tomatoes

Quick and easy french onion soup

Autumn tabouleh

Quick chicken and mushroom pie

The ultimate chicken, chorizo and avo burger

Fresh pasta tossed with baby marrow, anchovies and olives

Chilli and soya roasted short ribs with apple slaw

Saffron risotto with soft poached egg

Warm pea and bacon salad

Fragrant thai fish curry

Fragrant thai fish curry

Ingredients

Method