Main Meals Archives

Chicken recipes

Butternut soup with chorizo, chickpea and feta topping

10 minutes

Asian recipes

Smashed tomato with anchovy noodles

15 minutes

Asian recipes

Mac-and-cheese two-minute noodles

15 minutes

Bread recipes

Roast lamb with Middle Eastern tapas

30 minutes, plus resting time

Mushroom recipes

Liam Tomlin’s mushroom risotto

30 minutes

Cheat recipes

Easy chicken korma

20 minutes

New midweek fish and chips

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

set polenta (see note)
2 x 400 g packs Woolworths fresh hake fillets
4 garlic cloves, unpeeled
1 x 180 g jar Woolworths roasted cherry tomatoes
1 T Woolworths chimichurri blend spice or harissa spice
2 avocados, mashed
sea salt and freshly ground black pepper, to taste
10 g coriander, chopped
lime or lemon 1, quartered, for serving

Method

1. Remove the set polenta from the dish. Cut into long chips and place under the grill for 5–10 minutes to brown.
2. Meanwhile, place the fish in a large ovenproof pan and add the garlic, cherry tomatoes with 1–2 T of the oil from the jar, and the chimchurri or harissa spice. Fry for 5 minutes, then place the pan in the oven for a further 5 minutes.
3. Serve the fish with the polenta chips, avocado, coriander and lime.

Cook's note: Use the other half of polenta you chilled from this Bolognese to make the chips. They last for a day or two in the fridge, and make an excellent toast substitute for weekend brunch.

Find more seafood recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Kerala chicken curry

Sticky stir-fry noodles

Butternut soup with chorizo, chickpea and feta topping

Thai peanut noodles

Smashed tomato with anchovy noodles

Curried instant noodles

Mac-and-cheese two-minute noodles

No-yeast pizza

Roast lamb with Middle Eastern tapas

Liam Tomlin’s mushroom risotto

Easy chicken korma

New midweek fish and chips

New midweek fish and chips

Ingredients

Method