Takes a little effort Archives

Biscuit recipes

Free fold lemon biscuit

1 hour

Gnocchi recipes

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

15 minutes

Baked organic butternut and chicken with corn pasta

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

Italian Parmesan, grated, for serving
sea salt and freshly ground black pepper

For the baked butternut

3 small butternuts (about 250 g each)
organic olive oil, to drizzle
a few sprigs of thyme

For the chicken

4 breasts skinless free-range chicken (300–400 g in total)
3 T organic sun-dried-tomato pesto

For the corn pasta

4 cobs organic sweetcorn
sea salt
300 g organic short pasta
½ cup organic cream
½ cup organic vegetable stock
1 clove garlic, crushed

Method

To make the baked butternut: Preheat the oven to 190°C. Slice each butternut in half lengthways, then slice across. Discard any pips. Reassemble and place on a baking sheet lined with baking paper. Drizzle with oil, season to taste and tuck in a few sprigs of thyme.
Bake for 30 minutes, or until very tender.
To prepare the chicken: Slice the chicken and mix with the pesto. Spread out evenly on a baking tray lined with baking paper. Bake at 190°C for 10 to 15 minutes, or until just cooked and still moist. Season lightly.
To make the corn pasta: Drop the clean corncobs into a large saucepan of boiling water. Remove after 5 minutes. Add a good spoonful of salt to the water and bring to the boil. Add the pasta and cook according to package instructions. Slice the corn off the cobs and place in a saucepan over a medium heat. Add the cream, stock and garlic. Bring to a simmer, then mix with the drained pasta and add the warm chicken, plus any pan juices. Season to taste.
To serve: Top servings of corn-and-chicken pasta with pieces of baked butternut and a sprinkling of Parmesan cheese.
Cook’s notes: Serve with a delicious sauce on the side: simply blend a can of organic chopped Italian tomatoes with crushed garlic, oregano and seasoning. Stir in a few spoonfuls of cream and a pinch of sugar, if needed, and heat until bubbly and slightly reduced. Also, leave out the chicken if you prefer a meatless dish and use crumbled organic feta instead of Parmesan for variation.
Per serving: 3409.3 KJ, 39.2 g protein, 27.8 g fat, 88 g carbs

TASTE’s take:
High on appetite appeal, low on effort, these oven-ready organic meals are both heartily substantial and infi nitely versatile.

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Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

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Baked organic butternut and chicken with corn pasta

Baked organic butternut and chicken with corn pasta

Ingredients

Method