Name: Seafood jambalaya
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: canola oil 4 T,large onion, peeled and diced 1,green pepper, seeded and diced 1,celery sticks, diced 3,garlic, minced 3 cloves,dried thyme 1t ,bay leaves 2,smoked paprika 2 T,Woolworths Cajun seasoning 3 T,dried chilli flakes 1 T,white or brown rice 400 g,canned crushed tomatoes 1 cup,chicken stock 2 cups ,sea salt and freshly ground black pepper, to taste ,Woolworths frozen uncooked and peeled prawns, thawed and deveined 100g,Woolworths frozen uncooked whole mussels 150 g,Woolworths frozen Patagonian squid tubes and tentacles , thawed 100g,spring onions, thinly sliced, for serving 4

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Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

4 free-range eggs
400 g Woolworths herbed yellowtail
1 lemon
200 g basmati rice
salt, to taste
4 T extra virgin olive oil
100 g butter
1 medium onion, finely chopped
1 x 70 g punnet Woolworths crushed garlic, chilli, ginger and turmeric
1 t black mustard seeds
1 T medium curry powder
100 g salad onions, sliced diagonally, for serving
115 g Woolworths smoke-flavoured mussels in canola oil

Method

1. Boil the eggs for 9–10 minutes. Peel, halve and set aside until ready to use.

2. Heat a grill and brush lightly with oil. Grill the yellowtail skin-side down for 5 minutes, then carefully turn over using tongs and cook for a further 5 minutes. Squeeze over some lemon juice. Flake the fish into chunky pieces and place in a bowl.
3. Cook the rice in boiling, salted water for 10 minutes until cooked through, then fluff with a fork.

4. Heat a large pan and add the olive oil and butter. Gently fry the onion until softened and translucent, about 5 minutes. Add the garlic, ginger, chilli, turmeric and mustard seeds and fry for a further 2 minutes, then add the curry powder.

5. Stir and fry until the curry has cooked a bit, about 3 minutes, then add the cooked rice and stir in the onion mixture. Add the fish and eggs and serve warm topped with the spring onions.

Find more fish recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana and Abigail Donnelly
Recipes: Khanya Mzongwana
Food Assistant: Marcella Rijke

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Yellowtail kedgeree

Ingredients

Method