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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Beetroot-and-carrot salad

Vegetarian recipes

Beetroot-and-carrot salad

Avocado and Clemengold salad

Avocado recipes

Avocado and Clemengold salad

Broad beans with asparagus dip

Asparagus recipes

Broad beans with asparagus dip

5 minutes

Strawberries and lactose-free cream

Fruity dessert

Strawberries and lactose-free cream

Pomegranate cocktail

Beetroot recipes

Pomegranate cocktail

Camembert tower with butterscotch sauce and pecan sugar shards

Cake recipes

Camembert tower with butterscotch sauce and pecan sugar shards

15 minutes

Soya-and-ginger hake

Asian recipes

Soya-and-ginger hake

15 minutes

Baba ganoush salad

Brinjal recipes

Baba ganoush salad

45 minutes

Biltong vleiskluitjies with soetmosterd dressing

Biltong recipes

Biltong vleiskluitjies with soetmosterd dressing

20 minutes

Banana-and-egg flapjacks

Five-ingredient recipes

Banana-and-egg flapjacks

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Weekend smoky lamb roti

Mediterranean

Weekend smoky lamb roti

45 minutes

Loadshedding rice with seared trout

Paella recipes

Loadshedding rice with seared trout

35 minutes

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Loadshedding rice with seared trout

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

1 lemongrass stalk, roughly chopped
1 x 10 cm ginger piece, peeled and roughly chopped
200 g jasmine rice
Salt, to taste
2 cups good-quality chicken stock
1 cup water
600 g Woolworths lightly smoked rainbow trout fillets
¼ cup soya sauce
2 spring onions
1 red chilli, finely chopped
Basil leaves, to garnish
2 limes

Method

To make the rice, pound the lemongrass and ginger into a coarse paste using a pestle and mortar. Transfer to a saucepan and add the rice, salt, chicken stock and water. Cook according to package instructions.

Place the trout, skin side down, in a pan over a high heat and cook until the skin is golden and crisp.

Serve with the rice and drizzle over the soya sauce. Place the sliced spring onion in iced water for a few minutes until it curls. Garnish with the spring onion, chilli, basil leaves and squeeze over the limes.

Cook’s note: Cooking the rice in stock adds an extra punch of flavour.