Main Meals Archives

Nightshade recipes

Tomato-and-spinach spaghetti

30 minutes

Beef recipes

Beef-and-Bovril meatballs

35 minutes

Beef recipes

Boerewors meatball pasta bake

1 hour

Citrus recipes

Focaccia pizza with caramelised fennel and quick pickle

35 minutes

Fish recipes

Tomato-and-sardines on toast

Italian recipes

Crumbed pork cutlets with tonnato sauce

20 minutes

Cabbage recipes

Crispy pork rashers with cabbage

40 minutes

Corn recipes

Potato-and-corn pie

1 hour

Air-fryer recipes

Maple roast brinjal

45 minutes

Beef recipes

Shortrib adobo with ting

2 hours 45 minutes

Raw butternut salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the gochujang dressing, whisk:

2 T Woolworths Asian gochujang paste
1 T brown sugar
2 T rice wine vinegar
3 T vegetable oil
1 t sesame oil
2 T soya sauce
2 garlic cloves, grated
1 x 2 cm ginger piece, grated

For the salad:

2 large butternuts, peeled
100 g Woolworths firm yuzu-flavoured tofu, sliced
a handful fresh mint

Method

1. Chill the dressing until ready to use.

2. Halve and seed the butternut. Using a vegetable peeler or mandolin, shave the butternut into long, thin slices. Arrange on a platter.

3. Scatter over the tofu, spoon over the dressing and tear over the mint.

Cook's note: Roll the salad into rice paper rolls to serve with a peanut dipping sauce as an impressive summer meal.

Find more butternut recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

T-bone steak with atchar-anchovy butter

Tomato-and-spinach spaghetti

Beef-and-Bovril meatballs

Boerewors meatball pasta bake

Focaccia pizza with caramelised fennel and quick pickle

Tomato-and-sardines on toast

Crumbed pork cutlets with tonnato sauce

Crispy pork rashers with cabbage

Potato-and-corn pie

Maple roast brinjal

Shortrib adobo with ting

Raw butternut salad

Raw butternut salad

Ingredients

Method