Hello there dear readers and welcome to this July edition of Bhabi’s Corner. Even though the calendar is moving closer to Spring, the air outside still carries that unmistakable chill, so we’re not jumping into salads and smoothies just yet, but embracing dishes that offer warmth and can help to keep the cold at bay, just a little longer. Happy cooking and stay warm…until next time.
Scrumptious Fish Pie
2 boxes crumbed fish (Hake & Haddock are fine) baked according to package instructions
8 potatoes – peeled, boiled & mashed with garlic, butter & milk
Sauce
500g frozen mixed veg
Butter, 1 tsp garlic
1 packet creamy chicken soup
±3 cups milk (enough to make a thick sauce)
2 tsp each dried oregano, lemon juice, pepper & cajun spice
Method
Fry first 3 ingredients until water dries up. Mix in next 2 ingredients & cook for 5 minutes until thick & creamy. Mix in next 3 ingredients & keep aside.
Cut the baked & rested fish into bite size pieces & place in a greased 20x20cm baking dish. Layer with sauce. Top with cheese & oregano and bake / grill until cheese melts. Serve hot & enjoy
Stuffed Butternut
Boil whole butternuts until soft (±20mins)
When slightly cool to handle, cut in halves, remove seeds, then remove flesh carefully from the peels making sure not to break peels. Mash half the butternut, add 1 cup cooked rice of your choice. Mix in 2 cups of your favourite savoury mince filling.
You can also use left- over curry, cottage pie mince, lasagne filling, kebab chutney (waste not want not)
Method
Mix in 1 cup grated cheese of your choice, season to taste & add fresh herbs of your preference. Mix well and refill the filling into the peels. Top with more grated cheese & feta and bake at 180 degrees celcius until cheese is melted and filling is warmed through. Serve immediately.
P.S. use remainder mashed butternut to make fritters or even as a side to other meals.
Creamy Mashed Cauliflower
·600 gram cauliflower ·2 tbsp olive oil
·3 cloves garlic ·1/2 tsp chilli flakes
·1 tsp fresh thyme ·2 tbsp butter ·3 tbsp parmesan ·4 tbsp sour cream
Method
·Boil cauliflower in some salted water until half-cooked. About 10-15 minutes
·Preheat oven to 180 degrees Celsius.
Drain cauliflower in a colander. Toss the cauliflower in the olive oil, chilli flakes, garlic and 2 tablespoon parmesan
·Place on a baking tray and bake at 180 degrees Celsius for 20 minutes or until tender and slightly brown on the edges
·Blend the roasted cauliflower, in a food processor, together with the garlic and 1 tablespoon parmesan until creamy and smooth. Transfer to a bowl and mix in the sour cream and butter. Season with more salt if required and some pepper.
Mix in the fresh thyme leaves. Enjoy!
Creamy Lemon Chicken with Spinach
·500 gram chicken breasts,
·1 teaspoon paprika
·1 teaspoon dried Italian herbs
·1/2 teaspoon lemon pepper
·3 tablespoon cake wheat flour
Sauce
·3 tablespoon olive oil ·1 tablespoon butter
·3 large garlic cloves minced
·1 cup chicken stock
·1 tablespoon lemon juice
·1/2 cup fresh cream ·3 cups baby spinach
·1/3 cup grated parmesan ·salt ·pepper
Method
·Cut each chicken breasts in halves. Place the breasts in a zip lock back and use a meat tenderizer tool or rolling pin and pound the chicken to make them slightly thinner. Ensure that they are of even thickness
·Season the chicken with the paprika, Italian herbs and lemon pepper.
·Dredge the chicken breasts in flour and shake off the excess flour
·Heat the olive oil and butter in a large pan. Cook the chicken about 3 minutes on each side, until golden brown. Remove the chicken from the pan and set aside
·Use the same pan & add a few more drops of oil if required. Add the garlic & cook until fragrant, about a minute. Add the chicken stock and 1 tablespoon lemon juice
·Stir in the cream. Return the chicken to the pan, together with the spinach and bring to a simmer, just a couple of minutes
·Add the parmesan. Season with more salt and pepper if required