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Mains 

There is nothing more satisfying than making a statement with a magnificent main course. 

Dazzle and delight with these sumptuous recipes, each is a signature dish on its own. 

What’s coming 

56 Chinese 5-Spice pork spare ribs 

56 Fish pie 

57 Pork chops with honey and 

mustard glaze 

59 Couscous stuffed peppers 

59 Minty courgette fritters 

60 Bacon wrapped kingklip 

with zesty dressing 

60 Barbequed beef skewers 

62 Fish and chips 

HomeChoice 

63 Roast chicken pieces with lentils 

65 Roast rack of lamb 

65 Beef stew 

65 Bacon, pea and mushroom risotto 

66 Potato and pea curry 

66 Cheesy stuffed chicken breasts 

67 Barbequed Moroccan lamb 

cutlets 

68 Honey and mustard salmon 

70 Butter chicken 

Chinese 5-spice 

pork spare ribs. 

Turn to page 56 

breakfasts 

55

Chinese 

5-spice pork 

spare ribs 

quantity cook time 

serves 6-8 25 min 

Ingredients 

12 pre cut pork spare ribs 

1 tbsp Chinese 5-spice 

4 tbsp soya sauce 

2 tsp sesame oil 

2 tbsp ground nut oil 

3 tbsp barbeque marinade 

(see marinades pg 70) 

Method 

In a shallow bowl mix the 

Chinese 5-spice, soya sauce, 

sesame oil, ground nut oil and 

barbeque marinade. 

Add the ribs and coat well. Cover 

and refrigerate for 1-2 hours, if 

time permits. 

Place the ribs in a microwavable 

dish and microwave in high for 

15 minutes. 

Turn ribs and microwave on high 

for a further 5 minutes. 

Put microwave on grill function 

and microwave for 5 minutes or 

until golden and caramelized. 

Serve hot or cold. 

Hints 

★ If you plan on marinating 

ribs for more than four 

hours, choose a marinade 

with very little salt. The 

salt will begin to cure the 

ribs, resulting in a flavour 

more like ham or bacon. 

★ Chinese 5-spice powder 

can be found in the spice 

section of most major 

supermarkets. 

Fish pie 

quantity cook time ideal for 

serves 4 60 min zzxxxx 

Ingredients 

200 g boneless white fish fillets 

200 g skinless salmon fillet 

450 ml milk 

750 g potatoes, peeled and 

chopped 

100 g unsalted butter 

50 g flour 

150 g frozen peas 

2 tbsp chopped 

parsley 

3 hard-boiled eggs, chopped 

½ lemon juice 

50 g grated cheddar cheese 

Salt and ground black 

pepper, to taste 

Method 

Preheat the oven to 170°C. 

Place the fish in a baking dish and 

season. Pour over 400ml milk, 

cover with foil and bake for 15 

minutes, until the fish flakes away 

slightly when pressed with a fork. 

Remove the fish, reserving the 

milk. When it is cool enough to 

handle, flake the fish into bite-sized 

pieces. 

Cook the potatoes in boiling salted 

water until tender. Drain and keep 

warm. 

Melt half the butter in a saucepan, 

stir in the flour and cook over a 

low heat for 2-3 minutes. Slowly 

add the reserved milk. Cook until 

thickened. 

Add the fish, peas, parsley, egg, 

lemon juice, salt and pepper. Mash 

the potato with the remaining milk 

and butter, then season. 

Pile the fish mixture into a 1-litrecapacity 

baking dish, spoon the 

mash on top and smooth with a 

spatula. Trace a pattern into the 

mash with a fork. Sprinkle with 

grated cheese. 

Bake for 20-25 minutes, until 

golden. 

Pork chops with honey 

and mustard glaze 


serves 4 15 min main meal 

Ingredients 

4 pork loin cutlets 

Honey and mustard 

marinade (see marinades 

pg 71) 

Pineapple salsa 

½ pineapple, diced 

½ cucumber, diced 

½ red onion diced 

1 chilli, chopped 

Boiled baby potatoes 

Method 

Combine oil, mustard, honey, 

orange rind and orange juice in a 

bowl. 

Place the pork in a glass or ceramic 

dish and pour marinade over it. 

Cover and place in the fridge for 

1 hour, if time permits. 

Make the salsa by mixing the 

pineapple, cucumber, chilli and red 

onion together and set aside. 

Remove pork from the marinade. 

Transfer to a plate lined with paper 

towel. 

Place marinade in a small 

saucepan over high heat. 

Bring to the boil. 

Reduce heat to medium and 

simmer for 2-3 minutes or until 

sauce thickens slightly. 

Remove from heat. Taste and 

season with salt and pepper. 

Preheat a barbecue or chargrill on 

high. 

Add the pork and cook for 3-4 

minutes each side for medium or 

until cooked to your liking. 

Transfer to a plate and cover with 

foil. Set aside for 5 minutes to rest. 

Divide the pork among serving 

plates. 

Drizzle with sauce and serve 

immediately with boiled baby 

potatoes and pineapple salsa. 

56 mains HomeChoice.co.za 

HomeChoice.co.za 

mains 57

Couscous 

stuffed 

peppers 

quantity 

serves 6 

cook time 

25 min 

Ingredients 

300 ml vegetable stock 

150 ml couscous 

6 bell peppers, mixed colors 

2 tsp olive oil 

1 chopped red onion 

1 tsp fennel seeds 

1 tsp dried oregano 

1 red chilli, chopped 

2 tbsp chopped garlic 

4 tbsp chopped coriander 

Salt and freshly ground 

black pepper, to taste 

Method 

Preheat oven to 180°C. 

Grease a small baking dish with oil. 

Bring the stock to a boil in a 

saucepan, add the couscous, cover 

the pan and remove it from the 

heat. 

Cut the stems and top off the bell 

peppers and scoop out the seeds 

and membranes. 

Place peppers upright in a baking 

dish and roast them for 10 minutes 

or so, until they soften slightly, 

then remove them from the oven 

until the filling is ready. 

Heat oil in a non-stick pan. Add 

onion, fennel seeds and oregano. 

Cook, stirring frequently, for 

5 minutes or until onions are 

softened. 

Remove from heat and stir in the 

coriander, chilli and garlic. Using a 

fork, scrape the couscous into the 

pan and stir together. Fill peppers 

with the couscous mixture. Bake 15 

minutes. 

Serve immediately. 

Minty courgette fritters 


serves 4 15 min snacks 

Ingredients 

250 ml self-raising flour 

2 eggs 

1 punnet courgettes, rinsed 

and grated 

50 g Parmesan, chopped into 

very small cubes 

Few sprigs mint, chopped 


black pepper 

Oil for frying 

4 tomatoes, sliced 

50 g Parmesan, grated to serve 

Method 

Squeeze all the liquid out of the 

baby marrow and place into a 

large bowl. 

Add the flour, eggs, Parmesan, 

mint, salt and pepper. 

Heat up oil in a non-stick pan over 

medium heat and fry tablespoon 

size amounts of courgette batter. 

Wait till it bubbles on top and then 

turn the fritter over with a spatula. 

Let them cook until golden brown, 

remove and drain on kitchen 

towel. 

Serve hot with freshly sliced 

cherry tomatoes, fresh mint and 

grated Parmesan. 



mains 59

Barbequed 

beef skewers 

quantity cook time ideal for a 

serves 2 15 min treat 

Ingredients 

750 g beef rump steak, trimmed, 

cut into 2.5cm pieces 

2 tbsp red wine vinegar 

5 tbsp tomato sauce 

1 tbsp Dijon mustard 

1 tsp Worcester sauce 

1 tsp chilli powder 

3 tbsp dark brown sugar 



Olive oil spray 

Potato chips and salad, to 

serve 

cook’s tip 

Enjoy a 5-star 

cheffy dinner that’s 

simple to cook. 

Method 

Combine vinegar, tomato sauce, 

mustard, Worcester sauce, chilli 

powder and brown sugar in a small 

pot and simmer for 2 minutes. 

Pour into a shallow marinating 

dish and allow to cool. 

Bacon wrapped kingklip 

quantity cook time ideal from 

serves 4 15 min Dad’s catch 

Ingredients 

800 g kingklip fillets 

(4 x 200 g portions) 

8 rashes of streaky bacon 

2 tsp thyme, chopped 

2 tsp oregano, chopped 

olive oil spray 

Sauce 

125 ml mayonnaise 

2 lemons, juice and zest 



Mash potato and steamed 

green beans, to serve 

Method 


Lay fish on a flat surface. 

Sprinkle each fillet with the 

thyme, oregano and season. 

Wrap bacon tightly around fish 

fillets. Place fish on a baking tray 

lined with baking paper. 

Cook for 15 minutes or until 

cooked through. Meanwhile mix 

the lemon juice and mayonnaise 

together and season. 

Serve fish with a mash potato, 

steamed green beans and a drizzle 

of sauce. 

Thread beef onto skewers and add 

to cooled marinade. 

Turn to coat. Cover and refrigerate 

for 2-3 hours, if time permits. 

Preheat a barbecue plate or 

chargrill on high heat. 

Reduce heat to medium. Spray 

skewers with oil. 

Cook, turning, for 5 minutes for 

medium or until cooked to your 

liking. 

Serve hot with deep fried potato 

chips and salad. 

Alternative 

★ Lamb can be substituted 

instead of beef and for a 

colourful tasty option, place 

peppers and onions between 

the meat. 



mains 61

Roast chicken pieces with lentils 


serves 6-8 45 min health 

Ingredients 

1 kg chicken pieces (8 pieces) 

100 ml Olive oil 

2 tbsp chicken spice 

500 g lentils 

1 onion, peeled and chopped 

1 clove garlic, crushed 

1 chilli, chopped 

1 pack streaky bacon, 

chopped 

100 g cherry tomatoes, roasted 



Method 

Preheat the oven to 180°C. 

Place chicken in roasting tray and 

season with chicken spice, salt and 

pepper. 

Drizzle with half the olive oil and 

roast in the oven for about 

40 minutes until cooked and the 

skins are crispy. 

Meanwhile fry the bacon bits in 

a hot pan and keep aside. In the 

same pan, flash fry the cherry 

tomatoes and set aside. 

Fry the onion and garlic with the 

remaining olive oil in a medium 

saucepan until lightly glazed not 

carmelised. 

Add the lentils and enough water 

to come 3cm above the lentils and 

cook for 20-30 minutes, or until 

tender. 

Drain well in a sieve. Transfer to a 

serving dish. 

Place the chicken pieces on top of 

the lentils and sprinkle the bacon 

bits, cherry tomatoes and chilli on 

top. 

Fish and chips 


serves 4 xx min working moms 

Ingredients 

4 large potatoes, peeled, cut 

lengthways into 1cm-thick 

chips 

185 g plain flour, plus extra to 

dust 

330 ml beer 

2 tsps of salt 

800 g skinless hake fillets, halved 

into long strips if necessary 

Sunflower oil, to deep-fry 

Lemon wedges and tomato 

sauce, to serve 

Method 

Whisk the flour, beer and 2 

teaspoons salt in a bowl until 

smooth. Cover with plastic wrap 

and set aside at room temperature 

for 30 minutes. 

Half-fill a deep-fryer with oil and 

heat to 160°C. 

Fry the chips, in batches, for 5-7 

minutes until soft but still pale, 

then drain and lay flat on a paper 

towel. 

Drain on paper towel, place on 

a tray, in a single layer, and keep 

warm in the oven while you cook 

fish. 

Dust hake fillets in the flour. Dip 

into the batter, one at a time, 

allowing excess to drain off. 

Carefully place into the hot oil. 

Cook the fish, in batches if 

necessary, for 3-4 minutes until 

golden and crisp, then drain on 

paper towel. 

Remove chips from oven and 

sprinkle fish and chips with a little 

more sea salt. 

Serve immediately with lemon 

wedges and tomato sauce. 



mains 63

cook’s tip 

Use the appropriate 

lamb cooking times for 

proper doneness, and 

you will have a 

spectacular feast for any 

special dinner. 

Roast rack 

of lamb 

quantity 

serves 4 

Ingredients 

750 g potatoes, halved 

Olive oil 

2 lamb racks (6 cutlets on each 

rack), French trimmed 

2 tbsp wholegrain mustard 

1 tbsp chopped fresh 

rosemary 

240 g pkt cherry truss tomatoes 

Salt and freshly ground black 


Method 


Line a large roasting pan with nonstick 

baking paper. 

Toss potatoes in oil and season 

with pepper. Roast for 30 minutes. 

Meanwhile, heat a large non-stick 

frying pan over high heat. Coat 

with olive oil. 

Cook lamb racks for 1-2 minutes 

each side or until browned. 

Combine the mustard and 

rosemary in a small bowl. Spread 

half of mustard mixture over the 

top of each lamb rack. 

Add cherry tomatoes to roasting 

pan and arrange lamb on top. 

Roast for 15 minutes till medium or 

until lamb is cooked to your liking 

and potatoes are tender. 

Transfer lamb to a plate. 

cook time 

60 min 

Cover with foil and set aside for 

5 minutes to rest. Serve with 

vegetables and salad. 

Alternative 

★ Potatoes can be replaced 

with any root vegetables. 

Bacon, pea and 

mushroom risotto 


serves 4 30 min mastering the basics 

Ingredients 

2 tbsp olive oil 

1 large onion, finely chopped 

8 rashes streaky bacon 

1 punnet mushrooms, 

chopped 

1 garlic clove, crushed 

350 g Arborio rice 

125 ml dry white wine 

1 L vegetable stock 

400 g peas 

60 g unsalted butter 

2 tbsp chopped flat-leaf 

parsley 

150 g grated Parmesan cheese 

Fresh mint, to serve 



Method 

Heat the oil in a medium 

frying pan and add the onion, 

mushrooms and bacon. 

Cook, stirring, over medium heat 

for 1-2 minutes until softened, but 

not coloured. 

Add the garlic and fry for a few 

seconds, then add rice, tossing 

until well coated in oil. 

Add the wine and allow to bubble 

for a few minutes. 

Pour in the stock 1 cup at a time, 

stirring constantly until liquid has 

been absorbed and rice is al dente. 

Stir through the peas, butter, 

parsley and half the Parmesan 

cheese. 

Divide risotto between bowls and 

serve sprinkled with remaining 

Parmesan cheese and mint leaves. 



mains 65

Potato and pea curry 


serves 6-8 35 min cold nights 

Ingredients 

650 g potatoes, peeled and diced 

1 tbsp oil 

1 medium onion, chopped 

2 garlic cloves, crushed 

1 tbsp finely grated fresh 

ginger 

125 ml curry paste 

400 g can diced tomatoes 

250 ml frozen peas 

125 ml plain yoghurt 

100 g baby spinach 

100 ml finely chopped fresh 

coriander leaves 

Method 

Heat oil in a large saucepan over 

medium heat. 

Add onion, garlic and ginger. 

Cook, stirring, for 3-5 minutes or 

until onion has softened. 

Cheesy stuffed chicken breasts 


serves 6-8 15 min dieters 

Ingredients 

Stuffing 

250 ml grated cheese 

4 tbsp basil pesto 

1 small red onion, finely 

chopped 

1 red chilli, chopped 

4 garlic cloves, thinly sliced 

12 cherry tomatoes, to serve 

1 punnet broccoli, to serve 

800 g chicken thigh fillets, 

trimmed (4 x 200g) 

60 ml olive oil 

Salt and freshly ground black 


Method 

To make the stuffing, combine in 

a bowl, the grated cheese, pesto, 

onion, chilli and garlic. 

Meanwhile, using a small, sharp 

knife, cut a slit in the side of each 

fillet to form a pocket. 

Divide stuffing between pockets. 

Secure with toothpicks and season 

with salt and pepper. 

Place in a microwavable dish and 

microwave on high for 5 minutes. 

Turn the chicken and add the 

broccoli and cherry tomatoes for 

the last 3 minutes on high or until 

the greens have softened. 

Remove tomatoes, broccoli and 

chicken from microwave. Transfer 

chicken to a plate and cover loosely 

with foil. Rest for 5 minutes. 

Add curry paste. Cook for 1 minute 

or until fragrant. 

Add the potatoes, tomato and ½ 

cup cold water to pan. Bring to the 

boil. 

Reduce heat to low. Simmer, 

partially covered, for 15-20 minutes 

or until potato is tender. 

Add frozen peas and yoghurt. Stir 

to combine. 

Simmer for 5-7 minutes or until 

peas are tender. 

Stir in spinach until just wilted. 

Serve with basmati rice and freshly 

chopped coriander. Sambals is also 

a great alternative to rice. 

Divide broccoli and roasted 

tomatoes among plates. 

Remove toothpicks from chicken 

and then slice. Divide between 

plates and serve hot. 

Ingredients 

❝Better a 

good dinner 

than a 

fine coat. ❞ 

– French proverb 

Barbequed Moroccan 

lamb cutlets 


serves 6-8 15 min holiday feeling 

12 lamb cutlets 

Moroccan marinade 

(see marinades pg 70) 

Yoghurt dip 

250 ml thick Greek yoghurt 

1 bunch coriander, leaves 

picked and chopped 

100 ml grated cucumber 

1 garlic clove, crushed 



Method 

In a shallow bowl mix the Harrissa, 

olive oil, lemon juice and zest. 

Add the lamb cutlets and rub 

in the marinade mix. Cover and 

refrigerate for 1-2 hours, if time 

permits. 

Meanwhile to make the dip, 

combine the yoghurt, coriander, 

cucumber and garlic. Season with 

salt and pepper and refrigerate. 

Heat a barbeque or chargrill pan 

on medium high. 

Grill the cutlets for 2-3 minutes 

on each side till medium done. 

Cool slightly, then serve with the 

yoghurt dip. 



mains 67

Beef stew 


serves 6-8 72 min cold nights 

Ingredients 

1 kg stewing meat, cubed 

1 onion, chopped 

4 red peppers, cubed 

4 potatoes, peeled and cubed 

250 ml beef stock 

1 can chopped tomatoes 

2 tbsp cornstarch 

2 tbsp water 

250 ml dry red wine 

2 cloves garlic, crushed 

1 bay leaf 



Chives, to serve 

Method 

Place the meat in a casserole 

dish and microwave on high for 

5 minutes or until beef is no 

longer pink. 

Stir in the remaining ingredients, 

except onion, peppers, cornstarch 

and water. 

Microwave, covered, on medium 

for 60 minutes. 

Stir in onion and peppers. 

Microwave on medium for 10 

minutes. 

Combine cornstarch and water. 

Stir well before adding it to the 

stew. 

Microwave on high for 2 minutes 

or until sauce has thickened. 

Serve hot with rice. 

Honey mustard microwave salmon 

quantity cook time ideal for a 

serves 2 15 min fancy meal 

Ingredients 

400 g salmon fillets (2 x 200 g 

portions) 

3 tbsp olive oil 



1 tbsp whole grain mustard 

1 tbsp Dijon mustard 

2 tbsp honey 

pinch of thyme 

1 nectarine, sliced 

50 g baby leaf salad, to serve 

100 g asparagus 

Method 

Place salmon steaks and asparagus 

in microwave-safe dish, drizzle 

with olive oil and season with salt 

and pepper. 

Microwave on high (100%) for 

3-4 minutes. 

Remove from oven and allow to 

stand for 2 minutes before serving. 

In a separate bowl, mix the 

mustard and honey together. 

Divide the nectarine slices and 

salad between serving plates. 

Place the salmon and asparagus 

next to the salad and drizzle with 

honey and mustard sauce to serve. 

cook’s tip 

Salmon dries 

out if overcooked. 

So before the time is 

up, check your fish. 

If it flakes easily, it’ll 

be perfect. 



mains 69

Meet Vino, a HomeChoice 

Supervisor in the Collections 

Call Centre, mother to a 

wonderful 25 year old son, 

and wife to a caring husband. 

I enjoy quality family time on 

weekends. 

Butter chicken 


serves 2 48 min quick meals 

Ingredients 

800 g chicken breast fillets 

(4 x 200 g breasts) 

200 ml plain Bulgarian yoghurt 

200 ml fresh cream 

1 packet tomato paste 

2 tsp crushed dry chillies 

2 tbsp Rajah masala 

2 tsp crushed garlic 

1 medium onion, chopped 



Method 

Cube the chicken breast fillets. 

Add garlic, chillies, Rajah masala, 

salt and yoghurt to the chicken. 

Heat a medium sized pot and add 

3 tablespoons of cooking oil. 

Add onion and sauté until golden 

brown. 

Add the tomato paste to the onion 

mixture and allow to cook in for 

30 seconds. 

Add chicken fillet mixture to onion 

and tomato paste. Allow to cook 

on medium heat for 20-30 minutes, 

stirring occasionally. 

Add tub of fresh cream and allow 

to cook for further 15 minutes. 

Serve with basmati rice and fresh 

coriander. 

Thought to share 

“What I love most 

about this recipe is, its 

simplicity in method, 

deepness in flavour 

and most importantly 

the smile on 

my son’s face when he 

knows I am cooking it” 

72 mains 

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