SPEEDY SUPPERS

meals in minutes.

POSH FISH FINGERS

with smashed minted peas & baby potatoes.

One of my least favourite things is processed fish fingers. Don’t get me wrong, I fully understand there’s always context and reasoning behind these sorts of things, and sometimes necessity and life dictate their usefulness. But when homemade fish fingers are this quick and easy, I don’t see the need for cardboard-like sticks from boxes. The added dill, and using sustainable hake, is what makes them extraordinary.

WHAT YOU’LL NEED

WHAT TO DO

  1. Mix the flour with some salt and pepper on a plate. On a separate plate, mix the breadcrumbs and dill or parsley. Lightly beat the eggs in a wide shallow bowl.
  2. Coat both sides of each fish strip in the seasoned flour, dip into the beaten egg and coat with the breadcrumbs. Lay each fish finger on a lightly oiled baking tray and refrigerate until you are ready to cook.
  3. Cook the potatoes in a medium-sized saucepan of salted boiling water until they can be easily pierced with a knife. Add the frozen peas and cook for a further 2 minutes. Drain and roughly mash with the mint and olive oil, adding the cream to loosen if necessary. Season with salt and pepper, and set aside.
  4. When you are almost ready to eat, preheat the oven’s grill. Place the baking tray of fish fingers on the middle shelf and grill for 8–10 minutes, then turn over the fish fingers and grill for a further 3–4 minutes until golden.
  5. Mix the lime or lemon juice with the mayonnaise, season and serve with the fish fingers and mash.

SERVES 2 | PREPARATION TIME 15 minutes | COOKING TIME 10–15 minutes

NOTES: Serve with a side salad instead of the mash for a lighter option.

MUSSELS

with cider, bacon & mustard.

With all the finger licking and bread dipping that goes into eating a bowl of steamed mussels, I feel like they should be eaten around a campfire on a rocky seashore, the smell of the ocean saturating the air. They are so brilliantly rustic, and yet leave me swooning every time. This combination of cider, bacon and mustard is hard to beat. Of course, light beer or white wine would work just as well, but I’m partial to the apple sweetness of cider.

WHAT YOU’LL NEED

  • 600–700 g fresh mussels
  • 11⁄2 tsp butter
  • 1 Tbsp olive oil
  • 2 spring onions, chopped
  • 2 rashers bacon, chopped
  • 1 clove garlic, chopped
  • 3 sprigs fresh thyme, chopped, or 1 tsp dried
  • 150 ml cider (or light beer or white wine)
  • 2 Tbsp cream
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley
  • fresh crusty sourdough bread, for serving

WHAT TO DO

  1. Rinse the mussels under cold running water and scrub off any bits of ‘grassy beard’ that might still be stuck to them.
  2. Heat the butter and olive oil in a large heavy-based saucepan over medium-high heat. When the butter starts to foam, add the spring onions and bacon and cook for about 3 minutes. Add the garlic and thyme and cook for another minute.
  3. Add the cider and simmer for 2–3 minutes, then add the mussels. Put on the lid and steam for 4 minutes, tossing vigorously from time to time. This will help the mussels to open.
  4. Add the cream and mustard, season with salt and pepper, and gently stir before removing from the heat. Spoon into warmed bowls, sprinkle with the parsley and serve with chunks of fresh sourdough bread.

SERVES 2 | PREPARATION TIME 10 minutes | COOKING TIME 10 minutes

NOTE: These are delicious served with rosemary focaccia (see page 32).

thai red curried

PRAWNS.

All the flavours of a beautifully fragrant Thai red curry, in under 15 minutes, in one pot.

WHAT YOU’LL NEED

  • 1 Tbsp olive oil
  • 1–2 Tbsp Thai red curry paste
  • 1 × 400 ml can coconut milk
  • 1 Tbsp fish sauce
  • 250 g prawns, shelled and deveined
  • 200 g rice noodles, precooked
  • 1 red pepper, deseeded and cut into slivers
  • 1⁄2 cup sugar snap peas, halved lengthways, or frozen green peas
  • 1 Tbsp lime juice
  • handful fresh basil or coriander, roughly chopped

WHAT TO DO

  1. Heat the olive oil in a medium-sized pot over medium-high heat and cook the red curry paste for 2–3 minutes until fragrant. Add the coconut milk and fish sauce and leave to simmer for about 5 minutes.
  2. Add the prawns and cook for a further 2 minutes, then add the cooked noodles, red pepper and peas. Put on the lid and leave to cook for another 2–3 minutes.
  3. Remove the pot from the heat and stir in the lime juice.
  4. Spoon into warmed bowls and top with the fresh basil or coriander before serving.

SERVES 2 | PREPARATION TIME 5 minutes | COOKING TIME 10 minutes

WOK-STEAMED FISH

with chilli-lime dressing & coconut basmati rice.

I feel healthier just thinking about this. The steamed fish is so tender that it flakes apart effortlessly, and the zingy Asian dressing and coconut basmati rice will leave your tongue dancing.

WHAT YOU’LL NEED

  • 1⁄2 cup basmati rice
  • coconut milk (enough for cooking the rice)
  • 2 × 150 g skinless hake fillets (or any other sustainable firm white fish)
  • salt and freshly ground black pepper
  • 1 tsp grated fresh ginger
  • 1 chilli, deseeded and roughly chopped, or 1⁄2 tsp dried chilli flakes
  • 2 Tbsp lime juice zest of 1 lime
  • 1 tsp sesame oil
  • 2 tsp fish sauce
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp chopped fresh coriander or basil

WHAT TO DO

  1. Cook the basmati rice according to the packet instructions, substituting half of the water for coconut milk. Keep an eye on it as it cooks, as coconut milk is thicker than water and you might need to top up with a little extra water if it gets too dry.
  2. Diagonally score the fish fillets two or three times on one side. Season with salt and pepper and set aside on a plate that fits inside your bamboo steamer. The plate will catch all the juices, leaving you with a delicious sauce.
  3. Mix the remaining ingredients, except the coriander or basil, and spoon over the fish. Place the plate in the bamboo steamer.
  4. Have about 2.5 cm water boiling in your wok and place the steamer over it. Leave the fish to steam with the lid on for 10 minutes or until cooked through and the flesh can be easily flaked with a knife.
  5. Serve the rice on warmed plates, topped with the fish. Spoon over any sauce that has collected on the plate and sprinkle with the fresh coriander or basil.

SERVES 2 | PREPARATION TIME 10 minutes | COOKING TIME 20 minutes

NOTE: If you don’t have a bamboo steamer, you can steam the fish en papillote, which simply means wrapped up in baking paper or tinfoil. Cook in a 180 °C oven for 8–10 minutes or until the fish is cooked through.

smoked salmon

MAC ’N CHEESE.

For how unutterably simple this is, it checks a lot of boxes and melts my heart every time. I am the ultimate pasta glutton, and could live on it for the rest of my days. And here, in a kind of retro-pairing with creamy smoked salmon pâté, coupled with the clout of fresh dill, it’s as close to the ultimate bowl of updated comfort food as I think any meal can get.

WHAT YOU’LL NEED

  • 200 g macaroni
  • 1 × 200 g tub smoked salmon pâté
  • 1⁄2 cup fat-free cream cheese, loosened with 1⁄4 cup milk
  • 2 Tbsp chopped fresh dill
  • 1 heaped cup grated Cheddar cheese
  • pinch each of salt and freshly ground black pepper
  • 1⁄2 cup grated Parmesan cheese

WHAT TO DO

  1. Cook the macaroni according to the packet instructions and drain.
  2. While the macaroni is cooking, preheat the oven to 200 °C.
  3. Mix in the remaining ingredients, except the Parmesan.
  4. Spoon into two ramekins or one shallow ovenproof dish and top with the grated Parmesan. Bake for 10–12 minutes or until golden.

SERVES 2 | PREPARATION TIME 5 minutes | COOKING TIME 15–20 minutes

LINGUINE

with thai-style pesto & chilli calamari.

If you know anything about me by now, it’s that I get super excited about delicious quick-fixes, and that I could live on linguine for the rest of my days and be as happy as a pig in, well, a pen(!). Anyway, this linguine with the fresh Thai-style zing of coriander pesto and the juicy, spiciness of chilli calamari is epic.

WHAT YOU’LL NEED

  • 200 g linguine (or spaghetti)
  • 6 Tbsp olive oil
  • 2 heaped Tbsp coriander pesto
  • squeeze of fresh lemon juice
  • 250 g fresh calamari rings
  • 1⁄2 tsp dried chilli flakes
  • generous pinch each of salt and freshly ground black pepper
  • handful chopped fresh coriander

WHAT TO DO

  1. Cook the pasta according to the packet instructions, drain and set aside.
  2. Meanwhile, mix 2 Tbsp olive oil with the pesto and lemon juice, and set aside.
  3. Rinse the calamari rings, drain in a colander and set aside on a plate lined with paper towel or a clean dish cloth to dry off. The drier the squid, the crispier the end result. Season with the chilli flakes, salt and pepper.
  4. Heat the remaining olive oil in a frying pan or wok. When it’s really hot, fry the calamari for 3–4 minutes or until light golden and crispy. Set aside to drain on paper towel.
  5. Toss together the calamari, pasta and pesto, and serve in warmed bowls drizzled with extra lemon juice, olive oil and the fresh coriander.

SERVES 2 | PREPARATION TIME 5 minutes | COOKING TIME 10–12 minutes

FARFALLE

with smoked trout, vodka & dill.

Dashing and debonair, this is just a little posh without being pompous. The oh-so-pretty pasta bows and the rosy salmon pieces with lashings of fresh dill make an utterly charming picture. And it’s not so bad to eat either!

WHAT YOU’LL NEED

  • 200 g farfalle pasta
  • 1⁄2 cup frozen peas
  • 1 Tbsp butter
  • 100 g smoked salmon (or bacon), chopped
  • 21⁄2 Tbsp vodka (or lemon juice)
  • 1⁄3 cup cream
  • 1 Tbsp chopped fresh dill or chives
  • 1–2 tsp lemon juice
  • salt and freshly ground black pepper
  • 1 Tbsp Parmesan shavings

WHAT TO DO

  1. Cook the pasta according to the packet instructions. For the last 2 minutes, add the peas. Before draining, set aside 1⁄4 cup of the cooking water for later use, then return the drained pasta to the pot.
  2. Meanwhile, heat the butter in a medium-sized frying pan over medium heat. When it starts to foam, add the smoked salmon and vodka. Allow the alcohol to cook off for 2 minutes, then add the cream and cook for a further 2 minutes. Remove the pan from the heat.
  3. Pour the sauce over the pasta in the pot and mix gently, adding the reserved pasta water to loosen the mixture as needed.
  4. Divide between warmed bowls, sprinkle over the fresh herbs and lemon juice, season with salt and pepper, and top with Parmesan shavings.

SERVES 2 | PREPARATION TIME 10 minutes | COOKING TIME 10–12 minutes

NOTE: If you are using bacon, you will need to cook it for a few minutes longer.

HOISIN DUCK

with pak choi & coconut jasmine rice.

Duck is not a very common sight on South African tables, partly because you can’t always get it, and partly because it can be expensive, but primarily I think because we don’t always know what to do with it. In our house, it’s one of our very favourite things to eat. I urge you to give this a go. Because the meat is richer than chicken, you only need one breast for two people, and the flavour combination is something really special.

WHAT YOU’LL NEED

  • 1 duck breast (200–250 g)
  • 2 Tbsp hoisin sauce
  • 1 cup jasmine rice
  • coconut milk (enough for cooking the rice)
  • 2 spring onions, diagonally sliced, including tops
  • 4 heads baby pak choi, halved lengthways
  • 1 clove garlic, chopped
  • 1 tsp chopped fresh chilli
  • 1 tsp chopped fresh ginger
  • 1 Tbsp honey
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • juice of 2 limes zest of 1 lime
  • salt and freshly ground black pepper to taste
  • 1–2 Tbsp chopped fresh coriander or basil

WHAT TO DO

  1. Preheat the oven to 180 °C. Heat a heavy-based ovenproof frying pan over medium-high heat on the stovetop. Make 2–3 diagonal cuts through the skin of the duck breast to release the fat when it cooks.
  2. Without oiling the pan, cook the duck breast skin-side down for about 4 minutes or until the skin is crispy. Turn over the breast, coat with the hoisin sauce and place the pan in the oven to cook for a further 5 minutes or until the duck breast is just pink in the middle. Remove the duck breast from the pan, cover with tinfoil and set aside to rest.
  3. Meanwhile, in a separate saucepan, cook the jasmine rice according to the packet instructions, substituting half of the water for coconut milk. Keep an eye on it as coconut milk is thicker than water and you might need to top up with a little water if it gets too dry.
  4. Pour off any excess fat from the duck that has remained in the pan, add the spring onions and pak choi and gently fry on the stovetop for 2 minutes. Add the garlic and fry for another minute or until the garlic has cooked. Remove from the heat and set aside.
  5. Combine the chilli, ginger, honey, sesame oil, soy sauce, lime juice and zest in a small jug. Check for seasoning and set aside.
  6. Thinly slice the duck breast on the diagonal. Divide the jasmine rice between two warmed bowls, spoon over the pak choi mixture and top with the duck. Drizzle over the sauce and sprinkle over the fresh coriander or basil.

SERVES 2 | PREPARATION TIME 15 minutes | COOKING TIME 15 minutes

QUICKEST CHICKEN KORMA.

Just as my kitchen wouldn’t be complete without my collection of Indian spices, I don’t believe any cookbook would be quite whole without the requisite curry offering. This is my always-smashing and dependable speedy week-night curry. It’s also one of the few times that I use a spice paste instead of my arsenal of clinking aromatic spice bottles.

WHAT YOU’LL NEED

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 Tbsp korma curry paste
  • 1 clove garlic, chopped
  • 1 tsp grated fresh ginger
  • 1 × 410 g can chopped peeled tomatoes
  • 2 tsp brown sugar
  • 1 Tbsp chutney
  • 500 g skinless chicken breasts or thighs, roughly chopped
  • 200 ml coconut milk
  • 1 cup frozen green peas
  • salt and freshly ground black pepper
  • 2 Tbsp chopped fresh coriander

WHAT TO DO

  1. Heat the butter and olive oil in a medium-sized pot over a medium-high heat. When the butter starts to foam, add the curry paste and cook for 2–3 minutes. Add the garlic and ginger and cook for another minute. Be careful not to let the garlic burn.
  2. Add the tomatoes, sugar and chutney and bring to a simmer, then add the chicken pieces and cook for 8–10 minutes, stirring now and then, until the chicken is cooked through.
  3. Add the coconut milk and frozen peas and simmer for a further 2–3 minutes. Remove from the heat, season to taste and serve over rice with a sprinkling of fresh coriander.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 20 minutes

NOTE: Serve with a rice of your choice or with pita breads. I also suggest ordering in some naan breads from your nearest Indian takeaway to add to the feisty festivities.

QUICK PAN-ROASTED MUSTARD & CHIMICHURRI CHICKEN

with salt & pepper potato wedges.

Chimichurri is essentially South America’s answer to pesto or salsa verde or gremolata. It makes perfect sense that the idea of blending the freshest herbs with varying combinations of olive oil, lemon juice, garlic and chilli would have taken root the world over. What’s not to love about the bright pop of colour and bite that it adds to almost anything?

WHAT YOU’LL NEED

  • 2 potatoes, cut into wedges
  • 3–4 chicken thighs, with skin
  • salt and freshly ground black pepper
  • 2 tsp Dijon mustard
  • 1 Tbsp olive oil

Chimichurri

  • 2 Tbsp chopped fresh flat-leaf parsley
  • 1 Tbsp chopped fresh coriander or origanum
  • 1 clove garlic
  • 1 fresh chilli, deseeded and chopped
  • 1⁄2 tsp salt
  • 2 Tbsp lemon juice or red wine vinegar
  • 2 Tbsp olive oil

WHAT TO DO

  1. Preheat the oven to 190 °C. Microwave the potato wedges in a covered container on high for 5 minutes or boil in a saucepan of salted water until soft and easily pierced with a knife. Drain and set aside.
  2. Season the chicken thighs with salt and pepper and coat with the mustard. Set aside to rest while you prepare the chimichurri by mixing all the ingredients in a food processor, with a hand blender or using a pestle and mortar. Coat the chicken with half of the chimichurri, reserving the rest for serving.
  3. Place the chicken thighs on a lightly oiled baking tray. Toss the precooked potatoes in the olive oil, scatter them around the chicken and sprinkle over 1⁄2 tsp each of salt and pepper. Bake for 25–30 minutes or until the chicken is cooked through.

SERVES 2 | PREPARATION TIME 10 minutes | COOKING TIME 30 minutes

NOTES: For a quicker result, pan-fry the chicken pieces for 5–6 minutes on each side or until cooked through and no longer pink. Or use pan-fried chicken breasts halved lengthways to speed up the cooking time and serve on toasted ciabatta bread. This chicken is also delicious served with char-grilled chilli-and-lime corn and a fresh green salad.

CHICKEN WITH TARRAGON & MUSHROOMS.

I think that tarragon is definitely one of the unsung heroes of the food world, certainly in South Africa anyway. It’s one of my pet herbs though, and this is one of my favourite ways to use it. Think of this as an updated twist on the quick chicken casserole if you like, with the added elegance that this favourite French herb adds to everything it meets.

WHAT YOU’LL NEED

  • 1–2 Tbsp olive oil
  • 4 chicken breasts or thighs
  • 2 Tbsp butter
  • 4–5 baby leeks, chopped, or 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 500 g mushrooms (I mix brown and button)
  • 1 tsp dried tarragon
  • 1⁄4 cup chicken stock or white wine
  • 3–4 Tbsp cream, mascarpone or fat-free yoghurt
  • generous pinch each of salt and freshly ground black pepper

WHAT TO DO

  1. Heat the olive oil in a large frying pan and brown the chicken pieces for 3 minutes on each side until light golden. Remove the chicken and set aside.
  2. Add the butter to the pan and fry the leeks or onion for about 2 minutes before adding the garlic and mushrooms along with an extra drizzle of olive oil if necessary. Fry for another 3 minutes until the mushrooms soften.
  3. Add the tarragon, chicken stock or wine and cream, mascarpone or yoghurt. Season with the salt and pepper, and bring to a simmer. Add the chicken back in, gently stir and simmer for a further 5 minutes. Check for seasoning and serve.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 15–20 minutes

NOTES: I serve this with mashed sweet potato and sometimes add in a handful of frozen peas just before serving to add some extra colour. You can also add a couple of rashers of chopped bacon and fry it along with the chicken if you like.

COCONUT POACHED CHICKEN

with noodles & thai-style dressing.

This recipe plagued me for days before I finally got it together, went to the shops and collected the bits and pieces that I needed to make it happen. And, oh boy, am I glad I did. It has all the qualities that I love about Thai food besides ‘ready in a flash’; the piquancy of lime juice and the punchy freshness of crunchy greens, the lightness of coconut-poached chicken and the shock of zesty, zingy dressing.

WHAT YOU’LL NEED

  • 1 × 400 ml can lite coconut milk
  • 2–3 skinless chicken breasts, cut into strips
  • 250–300 g rice noodles
  • handful fresh sugar snap peas, halved diagonally
  • handful fresh tender stem or regular broccoli, halved lengthways
  • 1 small red pepper, deseeded and cut into strips
  • 1 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh basil or coriander

Thai-style dressing

  • juice of 1 lime
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1–2 tsp soy sauce
  • 1 tsp sweet chill sauce or 1⁄2 tsp sugar
  • 1 small red chilli, deseeded and roughly chopped
  • handful toasted cashew nuts or peanuts, roughly chopped (optional)

WHAT TO DO

  1. Bring the coconut milk to the boil in a medium-sized pot and then turn down to a simmer. Add the chicken strips and gently cook for 6–7 minutes or until the strips are cooked through. Remove the chicken strips using a slotted spoon and set aside. Retain 1⁄3 cup of the coconut milk for the dressing.
  2. Meanwhile, cook the rice noodles according to the packet instructions. Most just require soaking in boiled water for 2–3 minutes, and in that case I soak mine in a mixing bowl along with the peas, broccoli and red pepper. Drain and divide between two warmed bowls. Top with the chicken strips.
  3. To make the dressing, mix all the ingredients with the reserved coconut milk, taste and adjust the flavours to your liking if necessary. Spoon the dressing over the chicken, top with the fresh herbs and enjoy (preferably with chop sticks).

SERVES 2 | PREPARATION TIME 15 minutes | COOKING TIME 10 minutes

NOTE: The dressing will keep for up to 3 days in the fridge, so make extra and use it for dressing similar chicken or seafood dishes.

SPEEDY ASIAN BEEF & NOODLE BOWL.

We love this for its speediness, meatiness, kick of Asian flavours and silky noodles. Its complexity, however, ends right there. It’s a doddle to make and downright delicious, if I may say so. Well, actually, Rob says so, and that should put me in the all clear I think.

WHAT YOU’LL NEED

  • 250 g steak (I use well-aged rump)
  • salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • 200–300 g rice noodles
  • 1 cup roughly chopped broccoli
  • 1 small red pepper, deseeded and sliced
  • 1 Tbsp toasted sesame seeds

Asian sauce

  • 1 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • 1 Tbsp Thai sweet chilli sauce
  • 2 tsp sesame oil
  • 2 tsp runny honey
  • 1 tsp grated fresh ginger
  • 1 small red chilli, deseeded and chopped
  • 1 clove garlic, finely chopped
  • juice of 1 lime
  • 1 Tbsp chopped fresh basil or coriander

WHAT TO DO

  1. Season the steak with salt and pepper on both sides. Heat the olive oil in a heavy-based frying pan. Test that it’s hot enough by dipping the corner of the steak into the oil; it should sizzle immediately. Cook the steak for 3–4 minutes on each side for medium-rare (for steak that is about 2 cm thick). Set aside on a warm plate, cover with tinfoil and leave to rest.
  2. While the steak is cooking, mix the sauce ingredients in a small jug and set aside.
  3. Cook or soak the rice noodles according to the packet instructions.
  4. In the same pan that you cooked the steak, fry the broccoli and red pepper until just cooked.
  5. Slice the steak against the grain into slivers about 1 cm thick. Divide the vegetables and noodles between warmed bowls and arrange the steak slices on top. Drizzle over the sauce and sprinkle with the toasted sesame seeds.

SERVES 2 | PREPARATION TIME 5 minutes | COOKING TIME 10–15 minutes

STEAK WITH ROSEMARY MASH

& balsamic mushroom sauce.

I feel so clever when we eat this, like I’m foxing someone and fully getting away with it. That someone is usually only me (and Rob, of course). However, I like to dwell on the fact that beans are so much healthier than mash, and it makes such a nice change from the usual.

WHAT YOU’LL NEED

  • 1 Tbsp olive oil
  • 1 clove garlic, chopped
  • 1 × 410 g can cannellini or butter beans, drained
  • 2–3 Tbsp cream or milk
  • 1 tsp chopped fresh rosemary
  • salt and freshly ground black pepper
  • 2 × 200–250 g steaks (I use well-aged rump)

Balsamic mushroom sauce

  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • about 6 large brown mushrooms, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1⁄3 glass red wine

WHAT TO DO

  1. Heat 1⁄2 Tbsp olive oil in a medium-sized saucepan and cook the garlic for 1–2 minutes or until just golden. Be careful not to let it burn. Add the beans, cream or milk, rosemary, and 1⁄2 tsp each of salt and pepper. Stir well and bring to a simmer, then remove from the heat and allow to cool slightly before roughly mashing.
  2. To make the sauce, melt the butter and olive oil in another medium-sized saucepan and gently fry the mushrooms for 2–3 minutes. Add the garlic and fry for a further minute, and then pour in the red wine. Reduce the heat and gently simmer for 5–7 minutes so that the red wine reduces and the alcohol boils off. Remove the pan from the heat, check for seasoning and set aside.
  3. Heat the remaining 1⁄2 Tbsp olive oil in a medium-sized frying pan. Test that it’s hot enough by dipping the corner of the steak into the oil; it should sizzle immediately. Season the steaks with salt and pepper, and fry for about 4 minutes on each side for medium-rare (cooking time will vary depending on the thickness of the steak). Turn the steaks only once; make sure they are golden on one side before turning. When cooked to your liking, remove from the pan and allow to rest for a few minutes.
  4. Serve the steak with the rosemary mash and drizzled with the mushroom sauce.

SERVES 2 | PREPARATION TIME 10 minutes | COOKING TIME 15 minutes

NOTE: This dish is actually more than sufficient without the decadence of the balsamic mushroom sauce. I have just added it here as a suggestion if you’d like a little something extra.

SPAGHETTI WITH SPEEDY OSTRICH MEATBALLS

in red wine & tomato sauce.

I love that ostrich meat is leaner and healthier than most other red meats and, of course, proudly South African. This dish has all the oomph of classic spaghetti and meatballs, but it’s just fresher and lighter somehow. The basil and mint add an extra vibrant kick that is pretty amazing.

WHAT YOU’LL NEED

  • 500 g ostrich mince
  • 1⁄2 red onion, finely chopped
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh basil
  • 1 tsp dried coriander
  • 1 tsp each of salt and freshly ground black pepper
  • 1 egg, lightly beaten
  • 1–2 Tbsp olive oil
  • 1 large or 2 small cloves garlic, chopped
  • 1 fresh chilli, deseeded and finely chopped, or
  • 1 tsp dried chilli flakes
  • 1 Tbsp balsamic vinegar
  • 1 × 410 g can chopped peeled tomatoes
  • 2 Tbsp tomato sauce
  • 1 Tbsp chutney or 2 tsp sugar
  • 1⁄2 cup vegetable stock
  • 1⁄2 cup red wine
  • 400 g spaghetti
  • 2 Tbsp roughly chopped fresh basil
  • 1⁄2 cup shaved Parmesan cheese

WHAT TO DO

  1. In a large bowl, mix the mince, onion, mint, basil, coriander, salt and pepper, and the egg. Roll bits of the mixture into golf ball-sized meatballs. Refrigerate the meatballs for about 30 minutes, so that they are nice and firm.
  2. Heat the olive oil in a large frying pan over high heat and cook the meatballs for about 3 minutes on each side or until well browned all over. You’ll need to cook them in two batches.
  3. Once all the meatballs are cooked, return them all to the pan, turn down the heat to medium–low, add the garlic and chilli and gently fry for another minute.
  4. Add the balsamic vinegar, tomatoes, tomato sauce, chutney or sugar, stock and red wine, and leave to simmer for a further 10 minutes.
  5. Meanwhile, cook the pasta according to the packet instructions.
  6. Check the sauce for seasoning before serving as soon as the pasta is ready. Serve the meatballs and sauce on top of the pasta in warmed bowls. Scatter over the fresh basil and Parmesan shavings.

SERVES 4 | PREPARATION TIME 10 minutes | REFRIGERATION TIME 30 minutes | COOKING TIME 30 hassle-free minutes

HARISSA LAMB KEBABS.

WHAT YOU’LL NEED

  • 6 kebab skewers
  • 400–500 g lamb, cut into thumb-sized cubes
  • 1 small red pepper, deseeded and cut into thumb-sized squares
  • 1 red onion, each layer cut into thumb-sized squares
  • 2 courgettes, peeled into ribbons with a vegetable peeler
  • 1⁄2 cup natural yoghurt
  • 2 tsp harissa paste
  • 1 tsp chopped fresh rosemary
  • 1 clove garlic, roughly chopped
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • generous pinch each of salt and freshly ground black pepper

WHAT TO DO

  1. Soak the kebab skewers in cold water while you prepare the ingredients. This will prevent them from burning while cooking.
  2. Assemble the kebabs by alternating pieces of lamb, red pepper, onion and courgette (fold the courgette ribbons onto the skewers so that they are pinned in half) on each skewer.
  3. Combine the remaining ingredients and use to coat the kebabs. Preferably rest the coated kebabs in the fridge for as long as possible, up to a day before, but this is not essential.
  4. When you are ready to cook the kebabs, preheat the oven’s grill (or for best results, your barbecue) and grill the kebabs for 10–15 minutes, or until they are done to your liking.

SERVES 2 | PREPARATION TIME 15 minutes | COOKING TIME 10–15 minutes

SPRINGBOK, APPLE & BEETROOT SKEWERS

with horseradish dressing.

WHAT YOU’LL NEED

  • 4 thin bamboo skewers
  • 2 fresh whole beetroot
  • 1 apple, cut into 2 cm cubes
  • 250 g venison, cut into 2 cm cubes
  • 1 small red onion, quartered and layers separated
  • 1 Tbsp balsamic vinegar
  • salt and freshly ground black pepper
  • 1–2 Tbsp olive oil

Horseradish dressing

  • 1 heaped tsp creamed horseradish
  • 1⁄3 cup fat-free cottage cheese
  • 1 Tbsp lemon juice
  • 1⁄2 tsp sugar

WHAT TO DO

  1. Soak the bamboo skewers in water for 20 minutes to prevent them burning when cooking.
  2. Half-fill a medium-sized saucepan with salted boiling water and cook the beetroot for 20 minutes or until tender. Peel the beetroot and cut into 2 cm cubes (wear kitchen gloves if you don’t want to stain your hands pink).
  3. Meanwhile, cook the apple cubes in a covered container for 5 minutes on high in the microwave or in a pot of boiling water, until softened.
  4. Make the dressing by combining all the ingredients in a small jug. Check seasoning and set aside.
  5. Assemble the kebabs by alternating cubes of venison, onion, apple and beetroot onto each skewer. Brush with the balsamic vinegar and season with salt and pepper.
  6. Heat the oil in a frying pan over medium-high heat and cook the kebabs for about 4 minutes on each side or until cooked through. Alternatively, grill the kebabs on a braai or barbecue.
  7. Serve the kebabs immediately, drizzled with the horseradish dressing.

SERVES 2 | PREPARATION TIME 15 minutes | COOKING TIME 30 minutes

NOTE: For a speedier version, use precooked beetroot, but make sure it’s not the kind stored in vinegar.

spanish-style

CHICKPEA & CHORIZO STEW.

In 2010, I blogged from Beijing about crunchy roast scorpions on sticks and roasted bullfrogs and the best damn burger I’ve ever tasted. We were there for a work conference, which takes place every year in a different location. Pretty amazing, huh? Last year, it was held in Barcelona but I couldn’t go because I had just had little Sophie. I’ve had this gnawing penchant for Spanish food ever since, and adding chorizo to every second thing I can think of has been my way of appeasing the craving. Here’s one of the ways I’ve attempted to bring a little bit of (loosely adapted) BarTHelona into my home.

WHAT YOU’LL NEED

  • 1–2 Tbsp olive oil
  • 200 g chorizo sausage, sliced
  • 1 red or yellow pepper, deseeded and roughly chopped
  • 2⁄3 cup Rosa or cherry tomatoes, halved
  • 2–3 cloves garlic, roughly chopped
  • 1 level tsp dried chilli flakes
  • 1 × 410 g can chopped peeled tomatoes
  • 2 tsp sugar
  • 1 × 400 g can chickpeas, drained
  • salt and freshly ground black pepper
  • half a handful each of fresh basil and parsley, roughly chopped

WHAT TO DO

  1. Heat the olive oil in a large shallow frying pan over medium-high heat and fry the chorizo for about 4 minutes until golden, stirring occasionally. Remove the pan from the heat to drain off any excess oil.
  2. Add the red or yellow pepper, halved tomatoes, garlic and chilli flakes and cook for 2–3 minutes before adding the canned tomatoes and sugar. Stir and leave to simmer for about 7 minutes.
  3. Add the chickpeas and simmer for a further 2–3 minutes. Season to taste.
  4. Serve the stew with a starch of your choice (such as chunks of fresh ciabatta or couscous) and topped with the fresh herbs.

SERVES 2–3 | PREPARATION TIME 10 minutes | COOKING TIME 15–20 minutes

LINGUINE WITH CHORIZO

& lemony broad bean pesto.

This pasta dish is enchanting. It’s simple, honest food made with just a handful of ingredients, but it tastes like new beginnings and smells like spring. If you didn’t already know, I have an unabashed partiality for chorizo, and here against a canvas of ever-obliging linguine and sweet pea-green pesto it really shines.

WHAT YOU’LL NEED

WHAT TO DO

  1. Cook the pasta according to the packet instructions. Set aside 1⁄4 cup of the cooking water for later use. Drain the pasta, drizzle with olive oil and set aside.
  2. Meanwhile, heat a small frying pan over medium heat and cook the chorizo for 4–5 minutes until the pieces just start to crisp. Remove from the pan with a slotted spoon and set aside to drain on paper towel.
  3. While the pasta and chorizo are cooking, blitz the remaining ingredients, except the Parmesan, in a food processor for the broad bean pesto.
  4. Toss the pesto through the pasta in the pot, adding 1–2 Tbsp reserved cooking water to loosen if necessary. Divide the pasta into warmed bowls, top with the chorizo, shaved Parmesan and extra toasted pine nuts, and serve immediately.

SERVES 2 | PREPARATION TIME 10 minutes | COOKING TIME 10 minutes

NOTES: Bacon can easily be substituted for the chorizo for a milder and more budget-friendly version. For a more extravagant version, however, add some crispy calamari along with the chorizo. For a great snack, use this pesto on bruschetta and top with fried chorizo or bacon.