Pretoria - August 2020

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DINNERS Working from home certainly has its perks, but somehow the day slipped right through your fingers and now you’re facing the dinner time rut. Luckily, these easy, five ingredient dinner ideas are ready to swoop in and save the day! Compiled by: RIALIEN FURSTENBERG5INGREDIENT 26 Get It Magazine <strong>August</strong> 20
Chef Jackie Righi-Boyd, owner of Dolci Café, Craighall Park. Chef Jackie Righi-Boyd’s prawn pasta (Serves 2) You’ll need: 1 crushed garlic clove; 5ml finely chopped chilli (or less if you’re not a spicy food fan); 100ml olive oil; 14 uncooked prawns, de-veined and peeled; 350g spaghetti (or pasta of your choice) Method: Heat olive oil in a pan over medium heat. Add garlic and chilli – be careful not to burn – and fry for about three minutes. Add the prawns and cook until pink. Season with salt according to taste. In a large pot, bring water to a boil over medium-high heat. Stir in 1 tsp of salt. Add pasta and cook until al dente. Drain off excess water. Plate pasta, top with the prawns and garnish with parsley. Chef Fortunato Mazzone’s Pesce all’ Aqua Pazza (fish in the crazy water) (Serves 6) You’ll need: 6 fillets of fresh white fish (hake works brilliantly); half a tin peeled chopped tomatoes; 125ml pitted black olives; 2 cloves garlic, diced; 125ml dry white wine Method: Preheat oven to 180°C. Place fish fillets in a baking pan drizzled with olive oil. Season and top with tomatoes, olives, garlic, wine and mix well, making sure to coat everything. Place in the oven for 12 to 14 minutes, turning the fish halfway through. Place fillets on a plate and top generously with the sauce from the pan. Add a spritz of olive oil. Serve with boiled baby potatoes doused with Maldon salt, olive oil and chopped Italian parsley. You can also add sautéed spinach seasoned with garlic. Chef Fortunato Mazzone, owner of Forti Bar & Grill, Time Square. <strong>August</strong> 20 Get It Magazine 27
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Pretoria - August 2020

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