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29 March 2017Last updated
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Food | Recipes

Simple week-night suppers

Saving money doesn’t have to mean saving on taste. Here are some cheap and cheerful week-night dinners you can serve up in less than an hour

Camera Press
3 Feb 2017 | 12:00 am
  • Fish stir-fry with sweet noodles

    Source:Camera Press

Fish stir-fry with sweet noodles

Prep time 15 mins
Cooking time 15-20 mins
Serves 4

500g white fish fillets, cubed
4 tbsp cornflour
Oil, for shallow frying, plus 2 tbsp
6 spring onions, roughly chopped
3cm fresh ginger, peeled and grated
2 cloves garlic, finely chopped
200g green beans, halved
1 small lemon, zested and juiced
200g Asian noodles, cooked according to package instructions and drained
1 tbsp sesame oil
2 tbsp sweet soy sauce

Season the fish cubes and roll them in cornflour. Heat some oil and shallow-fry until the fish is crisp. Set aside.

In a wok or frying pan, heat 2 tbsp oil and sauté spring onions, ginger and garlic for a few minutes. Add the green beans and fry over high heat for 2 minutes. Return the fish to the pan and add lemon juice, zest, and salt and pepper to taste. Stir-fry the noodles in sesame oil for a minute, add soy sauce and fry a few more minutes. To serve, arrange the fish on the noodles.

Warm lentil salad

FR_170203_CAM_Warm-lentil-salad-(Read-Only)

Prep time 15 mins
Cooking time 30-40 mins
Serves 4-6

500g butternut squash, peeled and cubed
1 cinnamon stick
4 tbsp olive oil
400g can puy lentils, rinsed
1 onion, roughly chopped
1 clove garlic, finely chopped
2 celery stalks, chopped
1 small lemon, zested and juiced
4 tbsp finely chopped Italian parsley
1 tbsp finely chopped mint
100g feta cheese, crumbled or cubed

Preheat the oven to 200°C and grease a large roasting pan. Add the squash and season with salt and black pepper. Add a cinnamon stick and drizzle half the oil over. Roast for 20 minutes, then set aside.

In a pan, sauté the onion, garlic and celery in the remaining olive oil. Add lemon juice, zest and herbs, then fold into the lentils.

Carefully toss the roasted squash with the lentil mixture and transfer to a serving platter. Scatter feta cubes over and stir lightly before serving.

Beef ragu with pasta

FR_170203_CAM_Beef-ragu-with-pasta-(Read-Only)

Prep time 15 mins
Cooking time 20-30 mins
Serves 4

2 tbsp olive oil
30g butter
1 onion, roughly chopped
2 cloves garlic, finely chopped
1 celery stalk, roughly chopped
1 carrot, grated
2 tbsp roughly chopped parsley
500g cooked beef, cut into thin strips
410g can chopped tomatoes
1 tsp soft brown sugar
200ml beef stock
200ml water
150ml cream
300g pasta of your choice

Heat the olive oil and butter in a saucepan and sauté onion, garlic, celery, carrot and parsley for a few minutes.

Add the beef, tomatoes, sugar, stock and water and simmer for 20 minutes. Season with salt and pepper to taste.

Stir in the cream and simmer for another 10 minutes.

Meanwhile, cook the pasta until al dente, drain and transfer to a large serving dish. Spoon the beef and sauce over the top. Serve immediately.

Tuna patties with tzatziki

FR_170203_CAM_Tuna-patties-with-tzatziki-(Read-Only)

Prep time 30 mins
Cooking time about 10 mins
Serves 4-6

3 cans (170g each) tuna
200g can chickpeas, drained and mashed
4 tbsp roughly chopped fresh coriander
100g feta cheese, crumbled (optional)
1 small lemon, zested and juiced
6 spring onions, finely chopped
4 tsp cornflour
Oil, for shallow frying
For tzatziki:
½ cucumber, grated
250ml Greek yogurt
To serve:
Pita breads and lettuce

Drain the tuna well and mix with the remaining patty ingredients, except oil. 
Shape the mixture into four or six evenly sized patties and refrigerate for at least 10 minutes.

Fry the patties in the oil until cooked through. Set aside.

To make the tzatziki, blitz the cucumber and yogurt together and season.

Cut the pita breads in half, and fill each with a tuna patty, lettuce and a large dollop of tzatziki.

Serve immediately.

Cape curry rolls

FR_170203_CAM_Curried-mince-with-bread-rolls-(Read-Only)

Prep time 15-20 mins
Cooking time 20-30 mins
Serves 4

2 tbsp oil
1 onion, roughly chopped
1 clove garlic, roughly chopped
1 celery stalk, roughly chopped
1 carrot, grated
2 tbsp mild curry powder
1 tsp turmeric powder
500g minced beef
1 tbsp apricot jam
4 bread rolls

Heat the oil and sauté onion, garlic, celery and carrot until soft and fragrant. Add the curry powder and turmeric and sauté for 2 minutes. Add the mince and stir-fry, coating the meat with the curry mixture.

Add the apricot jam and season. Reduce the heat and simmer for 15 minutes.

Fill the rolls with the Cape curry and serve immediately.

Camera Press

Camera Press