Burger recipes

Grilled burgers and Greek-style garlic sauce

15 minutes

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Baguettes with avocado, mature cheddar and potato straws

8 minutes

Seared steak with red onion and beetroot confit

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Prawns and

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Canned food

Bonnie’s tomatoey pilchards with samp

1½ hours

Chops recipes

Baked marinated lamb chops

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Gnocchi recipes

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

15 minutes

Offal recipes

Panfried kidneys with creamed potato, fresh green beans and fried gremolata

40 minutes

Fish recipes

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

20 minutes

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 x 200 g (such as hake, santer or hottentot), scored
3 T olive oil
2 cloves garlic, cut into slivers
zest of 3 limes
sea salt and freshly ground black pepper
100 g butter, softened
200 g shiitake mushrooms
2 medium-sized potatoes, peeled
3 cups sunflower oil, for deep frying
600 g baby spinach, wilted

Method

Preheat the oven to 180°C.
Place the fillets onto a baking tray and rub with 2 T olive oil, then scatter with half the garlic and zest of 1 lime. Season to taste. Roast for 10 to 15 minutes, or until cooked through but still firm and juicy.
Mix the remaining lime zest with the softened butter and chill. In a small saucepan over a medium heat, fry the mushrooms with the remaining garlic and olive oil until glossy and cooked through. Slice the potatoes into matchstick-sized strips and deep fry in the hot sunflower oil until crisp and golden.
Serve the warm fish topped with lashings of lime butter, with the wilted spinach, garlicky mushrooms and shoestring potatoes on the side. Season to taste.

Per serving: 2431.5 KJ, 39.5 g protein, 41.6 g fat, 9.7 g carbs

TASTE’s take:
Popeye the Sailor was onto something – spinach, with its delicate texture, alluring jade colour, minimal calories and high nutritional value, is one of the healthiest foods in the world. And, wilted, blended or dressed, there are myriad ways to enjoy it.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Grilled burgers and Greek-style garlic sauce

Coriander-and-corn fish cakes

Baguettes with avocado, mature cheddar and potato straws

Seared steak with red onion and beetroot confit

Baked potato in shrimp butter

Seared beef schnitzel with salsa verde potato salad

New-style creamy summer potato salad with baked serrano wafers and radish shavings

Bonnie’s tomatoey pilchards with samp

Baked marinated lamb chops

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

Panfried kidneys with creamed potato, fresh green beans and fried gremolata

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

Ingredients

Method