Main Meals Archives

Chicken recipes

King prawns, butterflied and basted in lemon and butter

10–15 minutes

Cheese recipes

Strozzapreti (ricotta-and-spinach dumplings)

20 minutes

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Bacon recipes

Rump and bacon burger with aged cheddar and barbecue sauce

10 minutes

Steak recipes

Seared beef fillet burger with roast tomatoes, buffalo mozzarella and polenta chips

20 minutes

Beans recipes

Butter bean burgers with fried brinjal

20 minutes

Burger recipes

Mini lamb burgers with roast peppers

10 minutes

Burger recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

Fish recipes

Seafood laksa

25 minutes

Seafood laksa

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

For the spice paste:

3 tender hearts of lemongrass stalk, minced
4 red chillies, seeded and chopped
1 thumb-sized knob ginger, peeled and grated
4 slices galangal
1 t shrimp paste
3 shallots, peeled and chopped
3 large cloves garlic, peeled and chopped
4 T peanut oil
1/4 cup coriander leaves, chopped
1 t ground turmeric
1 t light brown sugar
1/4 cup cold water

For the coconut broth:

1 T peanut oil
1/2 cup prepared spice paste
1 x 400 ml coconut milk
1/4 cup coriander, roughly chopped
1/4 cup basil, torn
1 T fish sauce

To assemble:

1 head tatsoi, rinsed and chopped
1 T peanut oil
Sea salt and freshly ground black pepper
250 g Chinese egg noodles, cooked according to package instructions and rinsed
8 large shelled and deveined prawns, pan-seared for 2 minutes on each side
160 g calamari, cooked
4 x 80 g sustainable linefish fillets, pan-seared for 3 minutes on each side
Garlic-chilli sauce, to serve
Crispy shallots, to serve
Lime wedges, to serve

Method

To make the spice paste, blend the lemongrass hearts, chillies, ginger, galangal, shrimp paste, shallots, garlic and oil.

Add the coriander, turmeric, sugar and water and blend at the highest speed to form a smooth paste. Scoop into a glass jar and chill until required.

To make the coconut broth, heat the peanut oil in a large saucepan over a medium to high heat, then stir in the spice paste. Keep stirring for about 3 minutes until the mixture has browned slightly. Pour in the coconut milk, bring to a simmer, reduce the heat, stir in the herbs and fish sauce, and simmer for 5 minutes. Strain and keep warm.

To assemble, wilt the tatsoi over a medium heat in the peanut oil and season to taste.

Warm the noodles in boiling water, toss with the wilted tastoi and divide equally among 4 large soup or noodle bowls. Arrange the seafood over the noodles and spoon over the sauce.

Top with fresh coriander and serve with sambal or garlic-chilli hot sauce, crispy shallots and lime wedges.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

German kassler chops with red cabbage

Chicken wot

Roast butternut salad

King prawns, butterflied and basted in lemon and butter

Strozzapreti (ricotta-and-spinach dumplings)

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Rump and bacon burger with aged cheddar and barbecue sauce

Seared beef fillet burger with roast tomatoes, buffalo mozzarella and polenta chips

Butter bean burgers with fried brinjal

Mini lamb burgers with roast peppers

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Seafood laksa

Seafood laksa

Ingredients

Method