eCook Meal
Hake Goujons & Apple Salad
with toasted walnuts & a smooth potato mash
Golden hake goujons are nestled next to velvety smooth potato mash and an apple & walnut-studded salad, all crowned with a sprinkle of chopped chives.
Serving guide
Choose your portion size.
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
FRY THE GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan, drain on paper towel, and season.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUMMER SALAD
In a salad bowl, combine the vinegar (to taste) and a drizzle of olive oil. Toss through the Apple wedges, the shredded leaves, the drained feta, and the toasted nuts. Season.
TIME TO EAT
Plate up the buttery mash. Side with the golden goujons and the Apple & Walnut salad. Garnish with a sprinkle of the chopped chives. Well done, Chef!
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
FRY THE GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan, drain on paper towel, and season.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUMMER SALAD
In a salad bowl, combine the vinegar (to taste) and a drizzle of olive oil. Toss through the Apple wedges, the shredded leaves, the drained feta, and the toasted nuts. Season.
TIME TO EAT
Plate up the buttery mash. Side with the golden goujons and the Apple & Walnut salad. Garnish with a sprinkle of the chopped chives. Well done, Chef!
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
FRY THE GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan, drain on paper towel, and season.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUMMER SALAD
In a salad bowl, combine the vinegar (to taste) and a drizzle of olive oil. Toss through the Apple wedges, the shredded leaves, the drained feta, and the toasted nuts. Season.
TIME TO EAT
Plate up the buttery mash. Side with the golden goujons and the Apple & Walnut salad. Garnish with a sprinkle of the chopped chives. Well done, Chef!
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
FRY THE GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan, drain on paper towel, and season.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUMMER SALAD
In a salad bowl, combine the vinegar (to taste) and a drizzle of olive oil. Toss through the Apple wedges, the shredded leaves, the drained feta, and the toasted nuts. Season.
TIME TO EAT
Plate up the buttery mash. Side with the golden goujons and the Apple & Walnut salad. Garnish with a sprinkle of the chopped chives. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R83.31
for 4 servings · R20.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Goujons
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake Goujons & Apple Salad?
The preparation time for Hake Goujons & Apple Salad with toasted walnuts & a smooth potato mash is between 25 and 40 minutes.
What is the total time required to make Hake Goujons & Apple Salad with toasted walnuts & a smooth potato mash?
The total time required to make Hake Goujons & Apple Salad with toasted walnuts & a smooth potato mash is between 35 and 50 minutes.
How many servings does Hake Goujons & Apple Salad provide?
4 servings
What are the main ingredients in Hake Goujons & Apple Salad?
Apple, Feta, Fresh Chives, Green Leaves, Line-caught Hake Goujons, Potato, Red Wine Vinegar, Walnut
What is the nutritional information of Hake Goujons & Apple Salad?
Calories: 743, Carbs: 85 grams, Fat: grams, Protein: 27.1 grams, Sugar: 23.1 grams, Salt: 741 grams
How do I prepare Hake Goujons & Apple Salad?
TIME TO EAT: Plate up the buttery mash. Side with the golden goujons and the apple & walnut salad. Garnish with a sprinkle of the chopped chives. Well done, Chef! FRY THE GOUJONS: Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan, drain on paper towel, and season. TOAST THE WALNUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SUMMER SALAD: In a salad bowl, combine the vinegar (to taste) and a drizzle of olive oil. Toss through the apple wedges, the shredded leaves, the drained feta, and the toasted nuts. Season. MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Hake Goujons & Apple Salad?
Apple, Feta, Fresh Chives, Green Leaves, Line-caught Hake Goujons, Potato, Red Wine Vinegar, Walnut
How many calories does Hake Goujons & Apple Salad have?
743 calories
How much fat content does Hake Goujons & Apple Salad have?
grams