coriander Archives

Fish recipes

Thai-style fish ball broth

20 minutes

Mielie recipes

Spicy beef flank with corn and avo salsa

5 minutes

Tofu recipes

Smoked trout with watercress, tofu pesto and soba noodles

10 minutes

Asian-style udon primavera

45 minutes

Chicken breast

Spicy yoghurt chicken

10 minutes

Beef recipes

Chilli beef fillet kebabs

15 minutes

Paneer Makhani with jasmine or basmati rice

15 minutes

Chilli recipes

Coriander-chilli prawns

15 minutes

Salt-and-pepper squid with summer salsa

10 minutes

Fish recipes

Pickled Angelfish

45 minutes

Baked butternut with chorizo-rice filling

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

2 butternuts (about 500 g each)
Olive oil, for brushing
Sea salt
Freshly ground black pepper
Coriander sprigs, to garnish

For the chorizo-rice filling:

1 onion, chopped
1 T olive oil
1 clove garlic, crushed
1 cup organic long-grain white rice
2 cups chicken stock
100 g chorizo or peppered salami, chopped
2-3 T chopped coriander, plus extra for serving
Sea salt
Freshly ground black pepper

Method

Preheat the oven to 200°C.

Halve the squashes lengthways then scoop out and discard the seeds.

Place on a baking tray, brush with olive oil and season to taste. Cover with baking paper and bake for 45 minutes, or until very tender.

To make the chorizo-rice filling:

In a pan over a medium heat, soften the onion in the olive oil. Stir in the garlic and rice, then pour in the stock and add the chorizo or salami.

Bring to a bubble, cover and turn down the heat. Simmer for 20 minutes, then turn off the heat.

Add the coriander, cover again and leave for a further 5 minutes, by which time the rice should be tender and fluffy. Check seasoning.

To serve: Serve the chorizo rice in the cavities of the butternut. Garnish with coriander sprigs.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Thai-style fish ball broth

Spicy beef flank with corn and avo salsa

Smoked trout with watercress, tofu pesto and soba noodles

Asian-style udon primavera

Spicy yoghurt chicken

Chilli beef fillet kebabs

Paneer Makhani with jasmine or basmati rice

Coriander-chilli prawns

Salt-and-pepper squid with summer salsa

Pickled Angelfish

Roast spicy cauliflower with mint dressing

Baked butternut with chorizo-rice filling

Baked butternut with chorizo-rice filling

Ingredients

Method