This recipe truly is as delicious as it sounds! The butternut gives it such a lovely sweetness that makes it warm and comforting, the crispy bacon adds a little crunch. The kids got in on the action and the whole family just loved this meal. Definitely one that will be showing up in future!
Curry Chicken Meatballs with Pauli’s Spicy Brinjali Sauce
This recipe is very versatile. You can also add tomato puree to the sauce to change the taste slightly. If you can't get hold of Pauli's Spicy Brinjali Sauce, you can substitute with any curry sauce you like, either ready made or home made.
500 g chicken mince
1 onion, chopped
1 tsp crushed garlic
fresh parsley, finely chopped
1 red pepper, diced
1 cup frozen spinach
4 tbsp Pauli's Spicy Brinjali Sauce
plain yoghurt for serving
salt & pepper
Cook basmati rice according to packet instructions.
In a mixing bowl, mix together chicken mince, garlic, salt and pepper (to taste) and about 1 tbsp olive oil. Scoop out about 3/4 tbsp at a time and roll into balls, placing them onto a plate.
In a large pan over medium high heat, warm a glug of olive oil. Add the chicken meatballs and brown well all around.
Once chicken is browned, remove from the pan and set aside.
Add a glug of olive oil to the same pan and saute the onions and pepper together for 3-4 minutes until just softened. Lower heat and add 4 heaped tbsp of Pauli's Spicy Brinjali Sauce, frozen spinach and stir well. Add back the chicken, cover the pan and simmer for about 10 minutes, stirring occasionally.
Serve on top of rice and add plain yoghurt or cream.
Gluten free - no breadcrumbs needed.
Finished in a flash, this vegetable egg fried rice is so fuss free it’s an absolute life saver. If you know you’re going to be pressed for time, cook the rice on a Sunday afternoon and keep cold in the fridge. All you need to do is fry up the veggies, crack open an egg and pour a glass of wine!
The Mediterranean Diet prescribes plenty of fish and less meat. This baby kingklip recipe is gluten free, sugar free, super low carb and super high in nutrition.
It also tastes divine, especially made with baby kingklip, takes only 30 minutes to make and it’s so very easy!
Browsing around my local Food Lover’s Market for fish, I wanted something other than Hake. I noticed that 500g Hake fillets were R70 and 500g Kingklip portions were R140. Then I spotted the Baby Kingklip at R89 for 800 grams and thought this was quite a good deal. Something different and for a great price relative to their fully grown kin.
800 g baby kingklip or hake fillets, patted dry and seasoned with salt and pepper
fresh parsley and lemon to garnish
juice of 1 lemon
In a large, deep pan with a lid, heat 1 tbsp olive oil. Add onion and 1 tsp garlic. Saute until onion has softened. Garlic mustn't brown.
Add chilli flakes and rosemary if using. Add diced tomatoes and cannelini beans. Stir well then cover the pan, and reduce heat to simmer while cooking the fish.
In a large non stick pan on med-high heat, add 1 tbsp olive oil and 1 tsp garlic. When garlic is sizzling, add fish fillets and cook for a couple of minutes. Lift the edge of the fish when it is becoming opaque on top, and see if it is nicely browned on the bottom. Carefully turn the fish using a spatula. While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Stir well, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir.
Squeeze fresh lemon juice over the cooked fish fillets.
Divide the vegetable mixture among your plates or bowls.
Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.
1 red pepper (capsicum), deseeded and cut into wedges
1 zucchini, sliced
4 tbsp pitted Kalamata olives
Lemon slices, to serve
Pat thighs dry with paper towel. In a shallow oven dish, combine lemon juice, 2 tablespoons of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the mixture into a jug and set aside for later.
Add the chicken to the mixture in the oven dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
Preheat oven to 220°C. Heat 1 tablespoon of olive oil in a large pan or skillet over med-high heat. Sear the chicken on both sides until golden brown (about 4 minutes per side). Place chicken pieces back into the oven dish, then arrange the vegetables around the chicken. Drizzle vegetables with the marinade from the jug, tossing them through the oil mixture to coat evenly.
Cover the dish with or foil and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill, uncover and cook for a further 5-10 minutes, or until chicken and potatoes are crispy and golden brown.
Being a recipe by Nigella Lawson, you just know it’s going to be something you can’t get enough of! She proclaimed it to be the best ever Macaroni and Cheese and you know what? She really was telling the truth!
Furthermore, you might expect a ton of cheese and unhealthy ingredients but there’s only half a cup of cheddar and a third of a cup of feta. I used wholewheat macaroni to add some extra fibre to the mix. Plus hidden sweet potato for the kids! It’s a very sneaky and absolutely amazing trick.
This is our Meat Free Monday dish, not quite vegan but vegetarian. For any other day I think it would also be great with some added crispy bacon bits.
¼ tsp paprika (plus another quarter tsp to sprinkle on top)
75 g feta cheese
125 g mature cheddar (plus 25g to sprinkle on top)
1 tsp dried sage
salt & pepper
Preheat the oven to 200°C. Place a large pot of water on the stove to boil, with the lid on to speed up the process (and save electricity).
Peel the sweet potatoes and cut them roughly into 2–3 cm pieces. When the water is boiling, add salt to taste, then the sweet potato pieces, and cook them for about 10 minutes or until soft. Scoop them out of the water into a bowl using a slotted spoon. Lightly mash with a fork, without turning them into a purée. Keep the water in the pot to cook the pasta later on.
In another saucepan, gently melt the butter and add the flour over medium heat, whisking until smooth. Take the pan off the heat, slowly whisk in the milk. When it’s all combined and smooth, put back on the heat. Using a wooden spoon, continue to stir while simmering gently until the sauce has lost any floury taste and has thickened.
Add mustard and ¼ teaspoon of paprika. Season lightly to taste, keeping in mind that you will be adding Cheddar and salty feta later.
Cook the macaroni in the sweet potato water, checking 2 minutes earlier than packet instructions state, as you want to make sure it doesn’t overcook. Reserve about half a cup of the pasta water and then drain.
Add the macaroni to the mashed sweet potato, folding in to combine.
Crumble the feta cheese into the sweet potato and pasta mixture. Fold in the white sauce, adding the 125g grated Cheddar as you go. Add some of the pasta cooking water, should you feel it needs more moisture.
Check for seasoning again, then, when you’re happy, spoon the macaroni cheese into a large rectangular oven dish. Sprinkle the remaining Cheddar over the top, dust with the remaining ¼ teaspoon of paprika, then sprinkle the sage leaves over the top as well.
Bake for 30–35 minutes, until piping hot and bubbling.
This recipe looked fantastic when I found it, but was even better than expected! An instant family favourite, the boys loved it, yes, even though it was mainly broccoli. That’s always a measure of a successful dinner… the broccoli and chicken baking together result in such tasty juices at the bottom of the dish. If you were to add rice to the mix (not necessary at all) you would have a lovely broth to go with it.
Blanch the broccoli before baking to enhance the colour and flavour.
Wholegrain Calamari Wraps with Saffron Chutney Chilli
I have come to absolutely adore Pauli’s Food Company’s sauces and marinated veggies, not only because they’re the perfect companion to any dish ever but also because they have such a great attitude towards food and they’re pretty great people too! No preservatives, additives, colourants and just simply delicious, good food made with love and the freshest ingredients.
Check out their website for stockists.
These calamari wraps are absolutely amazing with Pauli’s Saffron Chutney Chilli. Add some optional humus or plain cream cheese.
Pauli’s Food Co. Wholegrain Calamari Wraps with Saffron Chutney Chilli
Category: Weekday Meals
Wholegrain tortilla wraps
lettuce, sliced into ribbons
cherry tomatoes, halved
baby cucumber, quartered and sliced
yellow pepper, cut into thin strips
2 tbsp butter
1 tsp crushed garlic
juice of half a lemon
400g calamari rings
Pauli's Saffron Chutney Chilli
Heat butter in a frying pan on the stove over med-high heat.
Add garlic and saute for 30 seconds.
Add a splash of olive oil (this will stop the butter from browning too much).
Add the calamari rings and lemon juice.
Saute until just opaque (2-3 minutes).
Heat tortilla wraps as per packet instructions, I prefer heating them in a non stick pan.
Place lettuce on wrap, with tomatoes, cucumber, peppers and top with calamari rings.
Wrap up, serve and enjoy!
I would cook the calamari in the Pauli's sauce if not for the boys. It's slightly too hot for them so I add it to ours after as a condiment.
Add humus, cream cheese or any veg you prefer to add. A super quick meal guaranteed to leave smiles on faces!