22 October 2016Last updated

Food | Recipes

Ease yourself into the new season with these recipes

Those cravings for comfort food are sure to hit soon, so ease yourself into the new season with these super satisfying meals

Camera Press
20 Sep 2016 | 11:01 am
  • Penne with tuna

    Source:Camera Press

Penne with tuna

Prep time 10 mins
Cooking time 10 mins
Serves 4

400g penne
100ml olive oil
1 lemon, juice and rind of
1 clove garlic, finely chopped
1 red chilli, chopped
2x185g tinned tuna, drained
100g black olives, pitted and halved
6 plum tomatoes, chopped
Sweet basil leaves, a handful, coarsely shredded
Parmesan cheese shavings

Cook the pasta according to the instructions until al dente.

Drain and mix in the olive oil, lemon juice and rind, garlic and chilli. Season with salt and pepper.

Add tuna, olives and tomatoes and heat through. Stir in the basil and serve immediately with parmesan.

Baked chicken and root vegetables


Prep time 20 mins
Cooking time 1 hour
Serves 4

200g baby potatoes
1 sweet potato
2 parsnips
2 carrots
4 tbsp olive oil
6-8 chicken pieces
1 lemon, juice and grated rind of
2 tbsp fresh oregano, chopped
2 tbsp Dijon mustard

Preheat the oven to 180°C.

Scrub the vegetables clean, then slice the sweet potato, parsnips and carrots into wedges, but keep the potatoes whole. Season them with salt and pepper, drizzle 2 tbsp olive oil and arrange in a single layer on a baking tray. Bake for 30 minutes.

Score the skin of each chicken piece with a sharp knife. Mix remaining olive oil, lemon juice and rind, oregano, mustard, and salt and pepper. Rub all over the chicken. Arrange the chicken pieces on top of the vegetables and bake for 30-40 minutes or until the chicken and veggies are cooked. Serve with a salad.

Butternut soup


Prep time 20 mins
Cooking time 20 mins
Serves 4

750g diced butternut
1 onion, roughly chopped
2 garlic cloves, roughly chopped
Olive oil, as required
½ tsp each finely ground cumin and coriander
1l chicken stock
Parsley, a handful, chopped
200ml cream
1 roll goat’s cheese, crumbled
Pumpkin seeds, brown bread and butter, to serve

In a covered microwave-safe dish, microwave the butternut in a little water for about 10 minutes or until soft.

Fry the onion and garlic in a little olive oil until glossy. Add spices and stir through. Add the stock, followed by the butternut. Simmer for 10 minutes.

Blend the soup along with parsley, add cream and warm through. Season with salt and pepper and serve topped with cheese and fried pumpkin seeds along with bread and butter.

Portuguese chicken with bean salad


Prep time 20 mins
Cooking time 40 mins
Serves 4

4 chicken breasts or thighs
2 tbsp Portuguese chicken spices
40ml oil
2 tins mixed beans
1½ cups cooked rice
1 red onion, finely chopped
200g cherry tomatoes, halved
2 tbsp olive oil
1 lemon, juice of
2 feta wheels, crumbled
Italian parsley, a handful, chopped

Preheat the oven to 200°C. Thoroughly rub the spices into the chicken and season with salt and pepper. Fry in oil over high heat for 5-10 minutes or until golden brown. Arrange on an oven tray and bake for 35 minutes or until cooked through.

Meanwhile, drain the beans and rinse. Mix with the cooked rice, onion and cherry tomatoes. Season with salt and pepper. Sprinkle olive oil, lemon juice, crumbled feta cheese and parsley over. Serve with chicken. For extra heat add a touch of finely chopped chilli.

Spinach farfalle


Prep time 10 mins
Cooking time 20 mins
Serves 4

500g farfalle pasta
300g fresh spinach, rinsed
2 tbsp oil
1 onion, chopped
2 garlic cloves
Nutmeg, to taste
Grated lemon rind, to taste
250ml mascarpone or sour cream
50g almond flakes, roasted

Cook the pasta according to package instructions until al dente.

Remove the thick spinach stems and finely chop them.

Heat oil in a heavy-bottomed frying pan and sauté the onion until glossy. Add garlic and spinach stems and fry for a few more minutes or until soft.

Put the spinach leaves on top and cover the pan. Steam for a few minutes or until the spinach has wilted, stirring occasionally. Season with salt and pepper, nutmeg, and lemon rind. Add mascarpone and heat through, then add the pasta and sprinkle almonds over. Serve immediately.

Camera Press

Camera Press