This angelfish pasta is to die for and so quick and easy to make! Angelfish is also a sustainable fish and is light on the wallet! What more could you ask for?

SERVES 4 // COOK TIME 15 min

INGREDIENTS
⅓ cup olive oil
1 tbsp finely chopped parsley
2 cloves garlic, peeled and crushed
Salt and pepper
½ cup cream
250 g angelfish (or other white fish), cooked and flaked
400 g  fusilli, cooked as per packet instructions

METHOD
1. Mix the oil, parsley and garlic, and season well.
2. In a pot over medium heat, bring the cream to a simmer. Remove from the heat straight away. Add the fish and parsley mixture, and stir to combine.
3. Toss the sauce and pasta together and serve.

Want another fish and pasta combo? Then try this creamy fish and pasta bake recipe!

The post Angelfish pasta appeared first on MyKitchen.

Red-wine reduction and double-cream yoghurt add sweet and tangy flavours to these pork spring rolls. What a delicious starter!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the red-wine reduction
1 cup red wine
¼ cup sugar
For the pork spring rolls
1 cup leftover gammon, shredded
1 cup leftover vegetables, julienned
¼ cup leftover gravy
6 sheets phyllo pastry
60 g butter, melted
Vegetable oil, to deep-fry
To serve
Lime slices
Leftover vegetables, cut into ribbons
Double-cream yoghurt
Microherbs

METHOD
For the red-wine reduction
1. Place the wine and sugar in a small pot. Cook over medium heat until reduced by half, about 10–15 minutes.
For the pork spring rolls
1. Toss the shredded gammon and vegetables with the gravy. Season with salt and pepper.
2. Sandwich together 2 phyllo sheets, brushing with butter in between. Cut into 4 long strips.
3. Place 1 tbsp filling at one end of each strip. Roll up, folding in the edges to keep the filling in. Seal the ends by brushing with water. Repeat.
4. Heat oil over medium-high heat. Fry spring rolls in batches for 2–3 minutes, until golden. Remove with a slotted spoon and drain on paper towel.
To serve
1. Cut spring rolls in half and arrange on a plate. Add lime slices, vegetable ribbons and dollops of yoghurt. Finish with a drizzle of wine reduction and a sprinkle of microherbs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For a meat-free option that is perfect for summer, try our tropical spring rolls with mango and avo dipping sauce.

The post Pork spring rolls with red-wine reduction appeared first on MyKitchen.

Treat your guests to a small taste of fine dining with this healthy and delicious almond-crusted lamb, served with red pepper salsa.

SERVES 6 // COOKING TIME 1 hour 45 min

INGREDIENTS
120 g almonds, plus to serve
2 garlic cloves
Handful origanum
Handful thyme, plus to serve
Salt and pepper
500 g boneless leg of lamb
½ cup olive oil
1 red pepper, seeded
1 tbsp red chilli flakes

METHOD
1. Preheat oven to 200°C. Line a baking tray with enough baking paper to wrap the lamb in.
2. Blitz the almonds, 1 garlic clove, herbs, salt and pepper in a food processor until the mixture resembles crumbs.
3. Sprinkle crumbs over the baking tray. Place the lamb on top and roll in the crumbs until fully coated. Drizzle with 75 ml olive oil.
4. Pull up sides of the baking paper and wrap the lamb in it.
5. Roast for 20 minutes, then reduce the heat to 180°C and unwrap the lamb. Roast for a further 40 minutes, basting every 15 minutes.
6. Remove lamb from the oven and allow to rest for 15 minutes before carving.
7. Toss red pepper and 1 garlic clove in the remaining oil and place on a baking tray. Bake at 180°C for 20 minutes.
8. Blend the roast pepper and garlic with the chilli flakes and ¼ cup hot water until chunky.
9. Spread salsa on each plate. Top with a slice of almond-crusted lamb, and extra thyme and almonds.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Almond-crusted lamb with red pepper salsa appeared first on MyKitchen.