18 October 2017Last updated

Food | Recipes

Four super-fast and super-easy suppers for the family

These recipes will help you get a delicious meal on the table in less than an hour

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10 Sep 2017 | 02:38 pm

Fish with tortilla chip crust


Prep time 10 mins
Baking time 15 mins
Serves 4

4 firm white fish fillets (such as kingklip)
110g tortilla chips (sour cream and chives flavour)
About 3 tbsp sour cream
3 pickled jalapenos, chopped
1 tbsp chopped chives
Coleslaw and lemon wedges, to serve

Preheat the oven to 180°C and line a baking tray with baking paper or foil. Cut each portion of fish in half and keep aside. Crush the tortilla chips to make coarse crumbs. Spread a layer of sour cream on each piece of fush and press the crumbs on top. bake for about 15 minutes or until just cooked. Sprinkle the jalapenos and chives on top and serve with coleslaw and fresh lemon wedges.

Posh potato salad with trout


Prep time 15 mins
Cooking time 10 mins
Serves 4

600g baby potatoes, washed
250ml sour cream
Wasabi, to taste
A handful of baby spinach
200g broccolini, steamed
1 small cucumber, peeled and cubed
1 large avocado, peeled, pipped and cubed
50g smoked trout strips
2 spring onions, chopped
Lemon wedges, to serve

Halve the potatoes and boil in salted water until done. Drain and allow to cool slightly. Mix the sour cream and wasabi, stir through the potatoes and season with salt. Spoon the veggies and avocado on top, floowed by the trout and spring onions. Serve lukewarm with lemon wedges.

Chicken stir-fry with plum sauce


Prep time 20 mins
Cooking time 15 mins
Serves 4

2 tbsp oil
4 chicken breasts, cut into strips
About 4 tbsp plum sauce
2 tbsp sesame seeds
500g stir-fry vegetables (such as baby marrows, cabbage, peppers, carrots, broccoli and cauliflower)
About 5 tsp pickled ginger
4 tbsp peanuts, chopped
4 tbsp chopped coriander
1 cup brown rice, cooked
Soy sauce, to serve

Mix 1 tbsp oil through the chicken and season with salt and pepper. Fry in heavy-bottomed frying pan or wok until golden brown all over and almost done. Add the plum sauce and sesame seeds and fry until cooked through and caramelised. Remove from the heat.

Stir-fry the vegetables in the remaining oil until done but still crunchy. Mix the cooked chicken with the vegetables, add the ginger, peanuts and coriander. Serve hot on brown rice with a drizzle of soy sauce.

Gnocchi with blue cheese and cauliflower


Prep time 25 mins
Cooking time 20 mins
Serves 4

1 small cauliflower
1 tbsp olive oil
1/2 tsp lemon zest
A pinch of nutmeg
A pinch of chilli flakes
500g gnocchi
3 tbsp butter
4 sage leaves
A large handful of baby spinach
100g blue cheese, crumbled
1/2 cup toasted hazelnuts or breadcrumbs

Cut the cauliflower into small florets. Spread it out into on a baking tray and drizzle olive oil over. Sprinkle lemon zest, nutmeg, chilli, salt and pepper. Roast under a preheated grill until done, about 15-20 mins). Keep an eye on it and stir if necessary. Bring a pot of salted water to the boil and cook the gnocchi until they start to float – that indicates that it is cooked. Melt the butter in a large pan, add sage. Scoop out the gnocchi from the boiling water with a slotted spoon and add it to crackling sage. Fry until each gnocchi is crispy. Add spinach and cheese. Stir until cheese begins to melt and spinach wilts. Remove from the heat, mix the cauliflower through and sprinkle hazelnuts or breadcrumbs on top. Serve hot.

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