Main Meals Archives

Asian recipes

Coconut-dressed cauli-rice winter salad

5 minutes

Curry recipes

Indian lamb on the bone with pineapple-and-coriander raita

1½ hours

Chicken recipes

Lorraine’s fillet in phyllo pastry

30 minutes

Italian recipes

Chicken bollito misto

1 ½ hours

Squid ink pasta and prawns all’amatriciana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
100 g Woolworths sliced smoked Italian pancetta
12 Woolworths frozen ready-to-cook easy peel pink prawns
1 onion, finely chopped
3 cloves garlic, sliced
1 t Woolworths Calabrese peperoncino hot pepper sauce
2 T tomato paste
6 ripe Roma tomatoes, roughly chopped
6 T white wine
400–500 g squid-ink pasta, cooked al dente
2 t Italian parsley finely chopped
sea salt and freshly ground black pepper, to taste

Method

Heat 1 T olive oil in a pan over a medium to high heat. Fry the pancetta until crisp, then remove from the pan. Gently fry the prawns in the same pan over a high heat until coloured, then remove from the pan.
Add the remaining olive oil to the pan and fry the onion and garlic until soft. Add the hot pepper sauce, tomato paste and Roma tomatoes and cook for 15 minutes. Add the white wine, pancetta and prawns and cook for 5 minutes.
Toss the pasta and parsley through the sauce and season to taste.

Cook's note: A true amatriciana calls for chilli, pecorino and guanciale (cured pig’s cheek), but if you’re fresh out of pigs’ cheeks, pancetta works as well. We threw in fresh prawns and used squid-ink pasta for kicks.

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Chicken in tomato sauce

Chinese beef stir-fry

Coconut-dressed cauli-rice winter salad

Indian lamb on the bone with pineapple-and-coriander raita

Rachmah’s chicken pie

Brenda’s Mexican pork chops

Lorraine’s fillet in phyllo pastry

Roast pepper panzanella

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The perfect risotto

Chicken bollito misto

Easy to roast salted caramel pork with colcannon mash

Squid ink pasta and prawns all’amatriciana

Squid ink pasta and prawns all’amatriciana

Ingredients

Method