olive oil Archives

Breakfast recipes

Twice-baked breakfast potatoes

1 hour 15 minutes

Cauliflower recipes

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

20 minutes

Beetroot recipes

Duck frikkadels with hummus, beetroot and haricot beans

15 minutes

Apple recipes

Grilled sweet chilli chicken with apple, cucumber and peanut salad

25 minutes

Aliums

Baked rigatoni with ricotta, shallots and spinach

30 minutes

Pizza recipes

Marinated tomato-and-mozzarella pizza

20 minutes

Pie recipes

Spanakopita pie tray bake

1 hour 10 minutes

Asian butternut-and-chicken soup with prawn toast

Serves 4 to 6

Difficulty Easy

Prep Time 1 hour

Cooking Time 50 minutes

Ingredients

1 T olive oil
1 stalk lemongrass
2 T fresh ginger, grated
2 cloves garlic, crushed
1 red chilli, finely sliced
1 kg butternut, peeled and cubed
1 x 400 g can coconut milk
2 cups Woolworths organic chicken stock
2 limes, juiced
1 x 600 g punnet Woolworths chicken frikkadels
4 spring onions, finely chopped
2 t soya sauce
canola oil, for frying
basil, for serving
coriander, for serving
mint, for serving

For the prawn toast:

200 g prawn meat
1 clove garlic, crushed
1 T fresh ginger, grated
1 free-range egg white
1 t soya sauce
3 slices white bread, crusts removed and cut into quarters
1 free-range egg, lightly beaten
50 g sesame seeds

Method

Heat the oil in a large saucepan over a medium heat. Bruise the lemongrass with the back of a knife.

Add the lemongrass, 1 T ginger, garlic and chilli to the pan. Cook for 2–4 minutes, or until fragrant.

Add the butternut, coconut milk and stock and simmer for 25–30 minutes or until the butternut is soft. Season with lime juice and blend using a stick blender.

Pan-fry the chicken frikkadels in the oil, with the spring onions, remaining ginger and soya sauce, to make a glaze. (Alternatively, you can break up the chicken frikkadels and mix with the spring onions, remaining ginger and soya sauce. Shape into small balls and pan-fry in the oil until golden brown.) Add to the soup during the last 5 minutes of cooking.

Divide the hot soup between bowls, top with the fresh herbs and serve with the prawn toast on the side.

To make the prawn toast, blend the prawn meat, garlic, ginger, egg white and soya sauce in a food processor. Chill for 30 minutes.

Spread the prawn mixture onto one side of the bread, right to the edges. Brush all over with beaten egg and sprinkle with sesame seeds. Shallow fry until golden brown, then drain on kitchen paper.

Browse more soup recipes here.

This recipe appears on the cover of the June 2019 issue of TASTE Magazine - on sale now! Get a sneak preview of the issue here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Roast butternut with sherry vinegar, harissa and honey

One-pan chicken-and-potato bake

Spicy Asian stuffed eggs with noodles

Turkish scrambled shakshuka

Twice-baked breakfast potatoes

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

Duck frikkadels with hummus, beetroot and haricot beans

Grilled sweet chilli chicken with apple, cucumber and peanut salad

Baked rigatoni with ricotta, shallots and spinach

Marinated tomato-and-mozzarella pizza

Spanakopita pie tray bake

Asian butternut-and-chicken soup with prawn toast

Asian butternut-and-chicken soup with prawn toast

Ingredients

Method