Leftovers recipes Archives

Breakfast recipes

Leftover gammon Reuben sandwich

10 minutes

Cheese recipes

Gammon-and-pea soup

2 hours

New midweek fish and chips

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

set polenta (see note)
2 x 400 g packs Woolworths fresh hake fillets
4 garlic cloves, unpeeled
1 x 180 g jar Woolworths roasted cherry tomatoes
1 T Woolworths chimichurri blend spice or harissa spice
2 avocados, mashed
sea salt and freshly ground black pepper, to taste
10 g coriander, chopped
lime or lemon 1, quartered, for serving

Method

1. Remove the set polenta from the dish. Cut into long chips and place under the grill for 5–10 minutes to brown.
2. Meanwhile, place the fish in a large ovenproof pan and add the garlic, cherry tomatoes with 1–2 T of the oil from the jar, and the chimchurri or harissa spice. Fry for 5 minutes, then place the pan in the oven for a further 5 minutes.
3. Serve the fish with the polenta chips, avocado, coriander and lime.

Cook's note: Use the other half of polenta you chilled from this Bolognese to make the chips. They last for a day or two in the fridge, and make an excellent toast substitute for weekend brunch.

Find more seafood recipes here.

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Leftover gammon Reuben sandwich

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Gammon-and-pea soup

New midweek fish and chips

New midweek fish and chips

Ingredients

Method