Main Meals Archives | Page 136 of 331

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Fish recipes

Fish finger butty

15 minutes

Brunch recipes

Nutella-and-peanut butter French toast

20 minutes

Chicken recipes

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

40 minutes

Rice recipes

Roast asparagus and halloumi on Turkish rice pilau

30 minutes

Pasta recipes

Greens and pasta with pecorino, olive and baby spinach pesto

15 minutes

Asian recipes

Stir-fried greens with baked tofu

30 minutes

Soup recipes

Green minestrone

1 hour 10 minutes

Coconut-and-Szechuan chicken wings

Serves 2 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

For the Szechuan basting sauce:

2 cups coconut cream
1/4 cup soya sauce
1 T Szechuan pepper
1 T ground cardamom
50 g desiccated coconut
1 x 2–3 cm piece fresh ginger, peeled and grated
50 g palm sugar
sea salt and freshly ground black pepper, to taste
550 g free-range chicken wings

For the coriander-and-coconut sambal:

20 g coriander, blanched
1/2 red onion
80 g coconut chunks
3 Woolworths green Serenade chillies
2 limes, zested and juiced
salt, to taste

Method

1. Preheat the oven to 180°C. To make the Szechuan basting sauce, combine all the ingredients and mix until well incorporated.

2. Place the chicken wings on a large baking tray lined with baking paper. Cover with the basting sauce and chill for 15 minutes.

3. While the chicken wings are marinating, make the coriander-and-coconut sambal. Place all the ingredients in a blender and blend until fine. Season to taste.

4. Bake the chicken wings until sticky and caramelised – there shouldn’t be any sauce left on the tray. If there is, turn the wings and bake for a bit longer. Serve with sambals.

Spinach lasagne

Pot bread

Italian fondue

Udon noodles with sticky glazed chicken and charred edamame beans

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Grilled kingklip with roast sweet potatoes

Fish finger butty

Nutella-and-peanut butter French toast

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

Roast asparagus and halloumi on Turkish rice pilau

Greens and pasta with pecorino, olive and baby spinach pesto

Stir-fried greens with baked tofu

Green minestrone

Two-skillet deboned jerk-style chicken

Coconut-and-Szechuan chicken wings

Coconut-and-Szechuan chicken wings

Ingredients

Method