Beef recipes

Chargrilled sirloin steaks with curry oil

10 minutes

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

30 minutes

Stew recipes

Beef knuckle stew

1 hour 20 minutes

Chargrilled parsnip with handmade pasta tossed in burnt sage butter

25 minutes

Succulent roasted thyme chicken with sweet maple parsnips and wilted rocket

1 hour 10 minutes

Moroccan recipes

Lamb and quince tagine with saffron

Duck recipes

Roast duck with potatoes and plum sauce

3 hours

Cabbage recipes

Cabbage rolls with pink pad Thai and plum sauce

50 minutes

Burger recipes

Low-fat ostrich burger with fennel tzatziki and apricot

10 minutes

Gnocchi recipes

Gnocchi in red pepper sauce with crispy pancetta and shredded mozzarella

10 minutes

Warm cabbage and apple salad with shredded pork

15 minutes

Fish recipes

Braised fish with tomato and herbs

15 minutes

Braised fish with tomato and herbs

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

4 x 150 g portions dorado or yellowtail, skinned and filleted
sea salt and freshly ground black pepper, to taste
2 T olive oil
1 onion, thinly sliced
2 cloves organic garlic, crused
1 x 400 g can organic Italian chopped tomatoes
¼ cup chopped fresh herbs (parsley, coriander, dill and chives)
1 bay leaf
steamed potatoes, sliced, or chunks of crusty baguette, for serving
rocket leaves, for serving

Method

Wash the fish then pat dry and season. Sear in the heated oil, then remove and set aside.
Reduce the heat then add the onion to the pan, with a little more oil if necessary. Cook gently, stirring often, until limp and soft.
Stir in the garlic followed by the tomato, half the
herbs and the bay leaf, then simmer for about 5 minutes.
Add the fish then cover and cook over a gentle heat for 5 minutes, or until just cooked, but still moist. Check the seasoning then sprinkle over the remaining herbs.

Serve with the potato or ash bread to mop up the sauce, and some rocket leaves.

For special occasions: Replace the fish with 4 crayfish tails or 800g prawns.
Per serving: 2425.2kJ, 40.6g protein, 31.4g fat, 30.9g carbs

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Beef knuckle stew

Chargrilled parsnip with handmade pasta tossed in burnt sage butter

Succulent roasted thyme chicken with sweet maple parsnips and wilted rocket

Lamb and quince tagine with saffron

Roast duck with potatoes and plum sauce

Cabbage rolls with pink pad Thai and plum sauce

Low-fat ostrich burger with fennel tzatziki and apricot

Gnocchi in red pepper sauce with crispy pancetta and shredded mozzarella

Warm cabbage and apple salad with shredded pork

Braised fish with tomato and herbs

Braised fish with tomato and herbs

Ingredients

Method