Fish recipes

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

20 minutes

Pangrilled steak with pasta pockets and butternut mash

20 minutes

Polenta recipes

Polenta encrusted calamari with warm caponata

30 minutes

Brinjal recipes

Baked organic brinjal with tomato and cream

35 minutes

Toasted linguine with tomato, chorizo and mussels

20 minutes

Avocado recipes

Linguine with organic lettuce and avocado basil sauce

10 minutes

Walnut pomegranate chicken

45 to 50 minutes

Air-fryer recipes

Air-fried harissa chicken skewers

20 minutes

Cabbage recipes

Steamed mushroom cabbage rolls with beetroot risotto

30 minutes

Corn recipes

Baked organic butternut and chicken with corn pasta

30 minutes

Fish recipes

Baked organic spinach crusted trout

15 minutes

Brinjal recipes

Baked organic brinjal with tomato rice

30 minutes

Baked organic brinjal with tomato rice

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 small organic brinjals (about 170 g each)
organic olive oil
1 large clove organic garlic, crushed
sea salt and freshly ground black pepper

For the tomato rice

1 organic onion, chopped
2 T organic olive oil
300 g organic long-grain or basmati rice
1 x 400 g can organic chopped tomatoes
2–3 g chopped flat-leaf parsley
1½ cups organic vegetable stock
1 t salt
freshly ground black pepper
organic Cheddar, shaved, for serving

Method

Preheat the oven to 190°C.
Slice the brinjals lengthways. Score the cut sides, moisten with oil, smear with garlic and season to taste. Line a baking tin with baking paper and place the brinjals cut side down.
Bake for 30 minutes, or until very tender.

To make the tomato rice: In a saucepan over a medium heat, gently soften the onion in the oil. Add the rice and stir for a minute or two. Add the tomato and half the parsley. Pour in the stock and add the salt, then bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed and the rice tender. Turn off the stove and leave to steam on the hotplate for 5 minutes. Fluff up with a fork and sprinkle with the remaining parsley. Season to taste with the pepper.

To serve: Top servings of rice with the baked brinjal and shavings of cheese.

Cook’s notes: For extra protein, add a can of drained, rinsed organic red kidney beans to the rice. And, for extra bite, add a split red chilli.

Per serving: 1797.4 KJ, 11.4 g protein, 19.7 g fat, 51.7 g carbs
TASTE’s take:
High on appetite appeal, low on effort, these oven-ready organic meals are both heartily substantial and infinitely versatile.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

Pangrilled steak with pasta pockets and butternut mash

Polenta encrusted calamari with warm caponata

Baked organic brinjal with tomato and cream

Toasted linguine with tomato, chorizo and mussels

Linguine with organic lettuce and avocado basil sauce

Walnut pomegranate chicken

Air-fried harissa chicken skewers

Steamed mushroom cabbage rolls with beetroot risotto

Baked organic butternut and chicken with corn pasta

Baked organic spinach crusted trout

Baked organic brinjal with tomato rice

Baked organic brinjal with tomato rice

Ingredients

Method