olive oil Archives

Butternut recipes

Baked butternut with tomato pasta and chorizo

45 minutes

Sicilian-style pasta with grilled mackerel

Serves 2 to 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

5 T olive oil
200–300 g Woolworths lightly smoked mackerel fillets
1 fennel large bulb, halved and thinly sliced
1 onion, thinly sliced
50 g raisins
Saffron a pinch
1⁄3 cup dry white wine cup
Salt and freshly ground black pepper, to taste
250 g spaghetti, cooked al dente
2 T toasted pine nuts or flaked almonds
2 T toasted breadcrumbs

Method

Oil the mackerel. Heat 3 T olive oil in a large pan and gently cook the fennel and onion. Add a little more oil if necessary.

Meanwhile, soak the raisins and saffron in the wine. When the fennel and onion are so soft that they have almost caramelised, add the wine, raisins and saffron. Heat through and season lightly. Moisten the hot, drained pasta with olive oil and add to the pan.

Grill the mackerel fillets, skin side down, in a separate pan over a moderate heat or on the braai. By the time the skin is crisp, the flesh will be just cooked. Top the pasta with the grilled fish and sprinkle with the toasted nuts and breadcrumbs. Serve immediately.

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Baked butternut with tomato pasta and chorizo

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Sicilian-style pasta with grilled mackerel

Sicilian-style pasta with grilled mackerel

Ingredients

Method