So, the family is coming around for a feast this weekend and… you’re freaking out because you can’t decide what to cook? Don’t worry, we’ve got three super quick (and easy!) main meals that will save the day.
Ready, set, cook!
BAKED FISH SERVED WITH A WARM CREAMY SAUCE
(Serves 4)
Takes 50 minutes to cook
Ingredients
Potatoes
- 4 large potatoes
- 45ml (3 tbsp) olive oil
- Salt and freshly ground black pepper, to taste
Dill sauce
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 60ml (¼ cup) dry white wine
- Juice of 1 lemon
- 60ml (¼ cup) fresh dill, finely chopped
- 10ml (2 tsp) Dijon mustard
- 125ml (½ cup) fresh cream
- 45ml (3 tbsp) butter, cubed
- Salt and freshly ground black pepper, to taste
Fish
- 800g yellow tail, cleaned
- 30ml (2 tbsp) olive oil
- 2 lemons, sliced
Method of Preparation
Cook the potatoes in plenty of salted boiling water then remove drain and quarter. Preheat the oven to 180°C.
Place the potato quarters on a baking tray and drizzle with the oil and season. Bake until golden and crispy, about 15 minutes.
To make the sauce, combine the shallot, garlic, wine and lemon and bring to a boil. Stir in the dill and cook for a minute. Whisk in the mustard and cream and continue to cook for a further minute. Whisk in the butter a cube at a time until all of the butter is incorporated.
Season for taste
Place the fish in a piece of foil and season well top with the lemon slices and cover with foil. Bake for 20 minutes.
Serve the fish with the potatoes and topped with the warm dill sauce.
CRUSTED CHICKEN STUFFED WITH MUSHROOMS AND SERVED WITH FLATTENED POTATOES AND PARSLEY
Takes 50 minutes to cook
Ingredients
Potatoes
- 4 large potatoes
- 60ml (¼ cup) olive oil
- 45ml (3 tbsp) fresh flat-leaf parsley, coarsely chopped
Chicken
- 4 chicken breasts, sliced in half and flatten
- Salt and freshly ground black pepper, to taste
- 8 mushrooms, thinly sliced
- 100g mozzarella, grated
- 200g breadcrumbs
- 50g Parmesan, freshly grated
- 2 large eggs, finely chopped
- Salt, to taste
- 60ml (¼ cup) milk
Method
Place the flatter chicken on a working surface and season well.
Lay the mushroom on one half of the chicken topped with the mozzarella and fold over. Secure with cocktail sticks.
Mix the breadcrumb and Parmesan in a shallow dish. Mix the egg, salt and milk in another dish.
Dip the chicken into the milk mixture and then into the breadcrumb mixture to coat well and refrigerate for 10 minutes.
Cook the potatoes in plenty of boiling salted boiling water and drain. Cut two slits on the top of the potatoes and carefully flatten. Season well.
Heat enough oil in a frying pan and fry the chicken until cooked, about 10 minutes on each side. Drain.
Serve the chicken with the potatoes drizzle with olive oil and topped with the parsley.
Ingredients
Salad
- 3 large potatoes
- 200g mixed micro salad
- 100g cherry tomatoes
- 6 black olives
- 30ml (2 tbsp) olive oil
- 5ml (1 tsp) wine vinegar
- Salt and freshly ground black pepper, to taste
6 lamb chops
- Salt and freshly ground black pepper to taste
Method
For the salad, peel the potatoes and with a melon baller cut out even balls. Heat enough oil to deep fry the potato balls. Drain.
In a salad bowl, add the salad, tomato, olives and potatoes. Mix the oil and vinegar and drizzle over the salad mixture. Toss to combine and season.
Grill the chops and season. Serve hot with the potato salad.
After something a little more ‘waist-line’ friendly? Take a look at these delicious detox meals, here.
