15 November 2018Last updated

Dine out

Winter warmers

Make the most of the cooler months with four quick and easy meals sure to remind you of home

Camera Press
28 Feb 2016 | 10:40 am
  • Pan-fried fish.

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  • Pasta bake with olives, spinach and cheese.

    Source:Camera Press Image 2 of 4
  • Chops in creamy curry sauce.

    Source:Camera Press Image 3 of 4
  • Chicken noodle soup with ginger.

    Source:Camera Press Image 4 of 4

Pan-fried fish

Serves 4
Preparation time 20 minutes
Cooking time 20 minutes

4 portions of firm white fish
4-8 strips of bacon or turkey bacon
15ml each of butter and oil
200g cherry tomatoes, halved
To serve
Fresh oregano
Sweet potato mash


1 Roll each piece of fish in one or two strips of bacon; and secure with a toothpick.

2 Melt the butter and oil in a heavy-based pan and fry the fish on both sides over medium heat until the bacon is crispy.

3 Add the tomatoes, cover and stew until the fish is cooked through – the tomatoes will form a chunky sauce (add extra olive oil or a splash of water if necessary).

4 Sprinkle with oregano and serve with sweet potato mash.

Pasta bake with olives, spinach and cheese

Serves 4
Preparation time 
20 minutes
Cooking time 25 minutes

300g spinach, well washed
15ml olive oil
400g mixed mushrooms
250ml mascarpone cheese
250g Camembert cheese, diced
100g pitted green olives
400g pasta shells, cooked al dente
200ml grated Parmesan cheese


1 Preheat the oven to 200°C.

2 Remove the stalks from the spinach leaves and chop finely. Fry them in the olive oil, along with the mushrooms until browned.

3 Finely chop the spinach leaves and stir into the mushroom mixture. Cover and steam for a minute or two until the
leaves have wilted.

4 Add the mascarpone, Camembert and olives, and season with salt and pepper.

5 Stir the sauce into the pasta and spoon into a greased ovenproof dish.

6 Sprinkle with Parmesan cheese and bake until golden brown – about 20 minutes.

Chops in creamy curry sauce

Serves 4
Preparation time 10 minutes
Cooking time 25 minutes

4 x 250g boneless lamb loin chops 
10ml tandoori spices
15ml each or oil and butter
2 cloves garlic, chopped
1 knob fresh ginger, peeled and grated
1 red chilli, seeded and chopped
10ml ground coriander
45ml tomato paste
250ml cream
10ml brown sugar
To serve
Basmati rice
150ml peanuts, chopped
Fresh coriander


1 Roll the chops in the tandoori spices, then brown in the butter and oil, and remove.

2 Fry the garlic, ginger, chilli, coriander and tomato paste together for a minute or until fragrant – make sure you don’t burn it.

3 Add the cream and brown sugar and bring to the boil.

4 Return the chops to the sauce and simmer until the meat is cooked through.

5 Serve with basmati rice, a sprinkling of peanuts and fresh coriander.

Chicken noodle soup with ginger

Serves 4
Preparation time 10 minutes
Cooking time 25 minutes

4 leeks, chopped
1 clove garlic
2 large carrots, peeled and finely diced
5ml olive oil
4 chicken breast fillets, diced
1 knob fresh ginger, peeled and thinly sliced
1.5 litres chicken stock (preferably homemade)
6 baby corn, chopped
200g egg noodles, cooked
Juice of 1 lime (or to taste)
Fresh coriander, to garnish


1 Fry the leeks, garlic and carrots in oil until tender.

2 Add the chicken, ginger and stock, and simmer slowly for 15 minutes or until the chicken is just cooked.

3 Add the baby corn, noodles and lime juice to taste. Season with salt and pepper or soy sauce.

4 When the soup is heated through, sprinkle a little fresh coriander over the top and serve.

Camera Press

Camera Press