ANGEL FISH OVEN BAKED
OVEN BAKED ANGELFISH
YOU WILL NEED:
Angelfish Fillets
Apricot Jam
Sage Leaves (dill is the usual herb for this dish)
Fresh Garlic
Butter
Salt/Pepper
Fresh lemons
Heavy Duty Foil
You don’t need to make a lot of marinade else you’ll destroy the flavour of the fish. This is just for a light brushing over the fillets, so make as much as you’ll need for however many fillets you have.
A blob of butter, a blob of apricot jam, (put in in the microwave for a few seconds to soften up, it makes it easier to brush on the fish)
Chop a few cloves of garlic and your herb leaves and mix that all together with the jam and butter.
Take a moerse long piece of heavy duty foil and fold it double on a baking sheet.
Place your fillets on the foil in the centre (I rub the bottom with a bit of butter so the skin doesn’t stick – not that it should but just in case)
Brush your basting on the fish, season with salt and freshly ground black pepper
* If you haven’t made enough basting, it’s ok.. it’s quick and easy enough to make a little more
Fold the foil in without the top of the foil touching the fish, so you’re making a foil oven so to speak
If you haven’t made the foil long enough, take extra foil for the middle and dome it out by pinching in the sides.
Bake for 10 minutes in a preheated oven. (180degrees)
Take the top of the foil off and grill for a few minutes to give it some colour
This fish cooks very fast so be careful, over cooked dried out Angelfish don’t taste too good.
Once it’s out the oven and on your plate – a good squeeze of a fresh lemon (it’s a good counter flavour against the sweetness of the jam)
TIP: jab the segments with a sharp knife before squeezing – the juice releases easier
Calories based on a 150g fillet of fish – 300Cals
NOTE: (I've skinned and filleted the fish)
Bron: Sam's good food kitchen
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
OVEN BAKED ANGELFISH
YOU WILL NEED:
Angelfish Fillets
Apricot Jam
Sage Leaves (dill is the usual herb for this dish)
Fresh Garlic
Butter
Salt/Pepper
Fresh lemons
Heavy Duty Foil
You don’t need to make a lot of marinade else you’ll destroy the flavour of the fish. This is just for a light brushing over the fillets, so make as much as you’ll need for however many fillets you have.
A blob of butter, a blob of apricot jam, (put in in the microwave for a few seconds to soften up, it makes it easier to brush on the fish)
Chop a few cloves of garlic and your herb leaves and mix that all together with the jam and butter.
Take a moerse long piece of heavy duty foil and fold it double on a baking sheet.
Place your fillets on the foil in the centre (I rub the bottom with a bit of butter so the skin doesn’t stick – not that it should but just in case)
Brush your basting on the fish, season with salt and freshly ground black pepper
* If you haven’t made enough basting, it’s ok.. it’s quick and easy enough to make a little more
Fold the foil in without the top of the foil touching the fish, so you’re making a foil oven so to speak
If you haven’t made the foil long enough, take extra foil for the middle and dome it out by pinching in the sides.
Bake for 10 minutes in a preheated oven. (180degrees)
Take the top of the foil off and grill for a few minutes to give it some colour
This fish cooks very fast so be careful, over cooked dried out Angelfish don’t taste too good.
Once it’s out the oven and on your plate – a good squeeze of a fresh lemon (it’s a good counter flavour against the sweetness of the jam)
TIP: jab the segments with a sharp knife before squeezing – the juice releases easier
Calories based on a 150g fillet of fish – 300Cals
NOTE: (I've skinned and filleted the fish)
Bron: Sam's good food kitchen
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CAPE PICKLED FISH
Because pickled fish should be marinated in the fridge for two days, it is a great dish to make in advance for a long weekend, or any other day that you won't have time for cooking.
There are many recipes for this flavour-some dish, most of which tend to use lots of vinegar and curry.
In this recipe, Marietjie reduced the vinegar and curry. The result is milder, but it's still got lots of zing.
INGREDIENTS:
500 gram firm, white fish fillets (see notes below)
1 large onion (or 2 small onions), sliced
1 teaspoon mild curry powder
1 teaspoon turmeric
1/2 teaspoon ginger
1/4 teaspoon ground coriander
2 bay or lemon leaves
1/3 cup wine vinegar
1/3 cup water
2 tablespoons brown sugar
2 teaspoons corn flour
Salt and black pepper to season
METHOD:
1.Lightly season the fish with salt before baking for 15 to 20 minutes at 180°C, until cooked through.
2. Cut the fish fillets into smaller portions.
3. Heat a little oil in a pan or saucepan, add onion and fry until they start to soften.
4. Add curry powder, turmeric, ginger and coriander and stir through.
5. Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved
6. Season with ground pepper and salt to taste.
7. Combine the cornflour with a little water into a paste and stir into sauce. Allow the sauce to simmer gently, while stirring, until it has thickened.
8. Let the sauce cool down.
9. Pack the fish fillets in layers in an airtight container, covering each layer with sauce.
10. Cover and allow to marinade in the fridge for at least 48 hours before eating.
Serve with freshly baked wholemeal bread and green salad.
NOTES:
What fish to use: it should be firm and white. In South Africa that would be
Geelbek, kabeljou or yellow tail (geelstert), or in New Zealand, tarakihi or
hoki.
If you would like to try the full-strength recipe: increase the vinegar and water from 1/3 cup to 1/2 cup each.
Bron: Rainbow Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
There are many recipes for this flavour-some dish, most of which tend to use lots of vinegar and curry.
In this recipe, Marietjie reduced the vinegar and curry. The result is milder, but it's still got lots of zing.
INGREDIENTS:
500 gram firm, white fish fillets (see notes below)
1 large onion (or 2 small onions), sliced
1 teaspoon mild curry powder
1 teaspoon turmeric
1/2 teaspoon ginger
1/4 teaspoon ground coriander
2 bay or lemon leaves
1/3 cup wine vinegar
1/3 cup water
2 tablespoons brown sugar
2 teaspoons corn flour
Salt and black pepper to season
METHOD:
1.Lightly season the fish with salt before baking for 15 to 20 minutes at 180°C, until cooked through.
2. Cut the fish fillets into smaller portions.
3. Heat a little oil in a pan or saucepan, add onion and fry until they start to soften.
4. Add curry powder, turmeric, ginger and coriander and stir through.
5. Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved
6. Season with ground pepper and salt to taste.
7. Combine the cornflour with a little water into a paste and stir into sauce. Allow the sauce to simmer gently, while stirring, until it has thickened.
8. Let the sauce cool down.
9. Pack the fish fillets in layers in an airtight container, covering each layer with sauce.
10. Cover and allow to marinade in the fridge for at least 48 hours before eating.
Serve with freshly baked wholemeal bread and green salad.
NOTES:
What fish to use: it should be firm and white. In South Africa that would be
Geelbek, kabeljou or yellow tail (geelstert), or in New Zealand, tarakihi or
hoki.
If you would like to try the full-strength recipe: increase the vinegar and water from 1/3 cup to 1/2 cup each.
Bron: Rainbow Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FEEL GOOD FISH CAKES
600g potatoes, cut into chunks
2 x 120g cans sardines in spring water, drained
4 tbsp chopped parsley
zest and juice 1 small lemon
3 tbsp light mayonnaise
4 tbsp fat-free Greek yogurt (we used Total 0%)
1 tbsp seasoned plain flour
4 tsp sunflower oil
green salad and lemon wedges, to serve
Method
1. Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there’s no need to remove the calcium-rich bones as they are soft enough to eat). Mix in 3 tbsp chopped parsley and half the lemon zest and juice. Meanwhile, mix the mayonnaise and yogurt with the remaining parsley, lemon zest and juice and some seasoning.
2. Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes using floured hands, then dust lightly with the seasoned flour.
3. Heat half the oil in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining oil and fish cakes. Serve with the lemony mayonnaise, salad and lemon wedges.
Bron: Good Food magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 x 120g cans sardines in spring water, drained
4 tbsp chopped parsley
zest and juice 1 small lemon
3 tbsp light mayonnaise
4 tbsp fat-free Greek yogurt (we used Total 0%)
1 tbsp seasoned plain flour
4 tsp sunflower oil
green salad and lemon wedges, to serve
Method
1. Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there’s no need to remove the calcium-rich bones as they are soft enough to eat). Mix in 3 tbsp chopped parsley and half the lemon zest and juice. Meanwhile, mix the mayonnaise and yogurt with the remaining parsley, lemon zest and juice and some seasoning.
2. Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes using floured hands, then dust lightly with the seasoned flour.
3. Heat half the oil in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining oil and fish cakes. Serve with the lemony mayonnaise, salad and lemon wedges.
Bron: Good Food magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FISHERMAN'S BASKET
Super Food Ideas
• Ingredients
• 1 cup self-raising flour
• 1/2 cup milk
• 1/2 cup water
• 1 egg yolk
• 500g frozen chips
• oil for deep-frying
• 1/2 cup plain flour
• 300g boneless fish fillets, cut into strips
• 8 green prawns, peeled and deveined
• 4 scallops, trimmed
• 4 calamari rings
• 1 potato, thinly sliced
• 300ml bottle McCormick Simply Seafood Tartare Sauce
• Method
1. Step 1
Sift flour into a large bowl. Gradually whisk in combined milk, water and yolk until smooth and the consistency of pouring cream. Set batter aside for 15 minutes.
2. Step 2
Arrange chips on a baking paper-lined baking tray. Bake according to packet directions.
3. Step 3
Heat oil until a piece of bread sizzles as soon as it is added. Dust seafood in flour, a few pieces at a time. Dip into batter, draining off excess.
4. Step 4
Deep-fry fish fillets for 1 to 3 minutes until golden and cooked through. Drain on kitchen paper. Keep warm. Continue with remaining ingredients. Serve with a generous serving of tartare sauce.
WATERTAND RESEPTE VIR OUD EN JONK
• Ingredients
• 1 cup self-raising flour
• 1/2 cup milk
• 1/2 cup water
• 1 egg yolk
• 500g frozen chips
• oil for deep-frying
• 1/2 cup plain flour
• 300g boneless fish fillets, cut into strips
• 8 green prawns, peeled and deveined
• 4 scallops, trimmed
• 4 calamari rings
• 1 potato, thinly sliced
• 300ml bottle McCormick Simply Seafood Tartare Sauce
• Method
1. Step 1
Sift flour into a large bowl. Gradually whisk in combined milk, water and yolk until smooth and the consistency of pouring cream. Set batter aside for 15 minutes.
2. Step 2
Arrange chips on a baking paper-lined baking tray. Bake according to packet directions.
3. Step 3
Heat oil until a piece of bread sizzles as soon as it is added. Dust seafood in flour, a few pieces at a time. Dip into batter, draining off excess.
4. Step 4
Deep-fry fish fillets for 1 to 3 minutes until golden and cooked through. Drain on kitchen paper. Keep warm. Continue with remaining ingredients. Serve with a generous serving of tartare sauce.
WATERTAND RESEPTE VIR OUD EN JONK
FISH AND MUSHROOMS
FISH AND MUSHROOMS
INGREDIENTS:
500 gms fish fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely
METHOD:
Clean the fillets an cur into serving size
Heat 2 butter in a pan, cook the fish fillets till they flake easily
Keep warm, heat 1 tbsp butter
Add cornstarch and stir for 3 minutes
Add milk and stir continuously, to avoid lumps
Add salt, oregano and black pepper
Add mushrooms, carrot and peas
Cook till thickened, pour over cooked fillets
Garnish with cerely, serve with bread
Note: If the fillets are cold, warm in the oven and then pour the sauce.
Bron: Onbekend
Plasing: Bettie de Meyer / WATERTAND RESEPTE VIR OUD EN JONK
SERVE WITH BROCCOLI AND THE FOLLOWING RECIPES:
MASHED VEGETABLES:
1 Sweet Potato - skinned and cut into blocks
2 Potatoes - skinned and cut into blocks
2 Rape - skinned and cut into blocks
80 ml ((⅓ cup) Cream
2 Garlic Cloves
30ml (2 tbsp) butter
salt & Pepper
METHOD:
Put all the vegetable blocks in a pot of water and bring to a boil
Set heat lower and let it cook for 25 minutes till soft
Strain water and put the cream, butter and garlic with the vegetables
Mash till fine and without any lumps
Season with salt & Pepper
Bron: Onbekend
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
FISH AND MUSHROOMS
INGREDIENTS:
500 gms fish fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely
METHOD:
Clean the fillets an cur into serving size
Heat 2 butter in a pan, cook the fish fillets till they flake easily
Keep warm, heat 1 tbsp butter
Add cornstarch and stir for 3 minutes
Add milk and stir continuously, to avoid lumps
Add salt, oregano and black pepper
Add mushrooms, carrot and peas
Cook till thickened, pour over cooked fillets
Garnish with cerely, serve with bread
Note: If the fillets are cold, warm in the oven and then pour the sauce.
Bron: Onbekend
Plasing: Bettie de Meyer / WATERTAND RESEPTE VIR OUD EN JONK
SERVE WITH BROCCOLI AND THE FOLLOWING RECIPES:
MASHED VEGETABLES:
1 Sweet Potato - skinned and cut into blocks
2 Potatoes - skinned and cut into blocks
2 Rape - skinned and cut into blocks
80 ml ((⅓ cup) Cream
2 Garlic Cloves
30ml (2 tbsp) butter
salt & Pepper
METHOD:
Put all the vegetable blocks in a pot of water and bring to a boil
Set heat lower and let it cook for 25 minutes till soft
Strain water and put the cream, butter and garlic with the vegetables
Mash till fine and without any lumps
Season with salt & Pepper
Bron: Onbekend
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
FISH AND MUSHROOMS
FISH AND MUSHROOM
INGREDIENTS:
500 gR fish fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely
METHOD:
Clean the fillets an cur into serving size
Heat 2 butter in a pan, cook the fish fillets till they flake easily
Keep warm, heat 1 tbsp butter
Add cornstarch and stir for 3 minutes
Add milk and stir continuously, to avoid lumps
Add salt, oregano and black pepper
Add mushrooms, carrot and peas
Cook till thickened, pour over cooked fillets
Garnish with cerely, serve with bread
Note: If the fillets are cold, warm in the oven and then pour the sauce.
Bron: Onbekend
Plasing: Bettie de Meyer / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
500 gR fish fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely
METHOD:
Clean the fillets an cur into serving size
Heat 2 butter in a pan, cook the fish fillets till they flake easily
Keep warm, heat 1 tbsp butter
Add cornstarch and stir for 3 minutes
Add milk and stir continuously, to avoid lumps
Add salt, oregano and black pepper
Add mushrooms, carrot and peas
Cook till thickened, pour over cooked fillets
Garnish with cerely, serve with bread
Note: If the fillets are cold, warm in the oven and then pour the sauce.
Bron: Onbekend
Plasing: Bettie de Meyer / WATERTAND RESEPTE VIR OUD EN JONK
FISH PIE WITH SWEETCORN
FISH PIE WITH MUSHROOM
750g potatoes
400g frozen fish fillets, defrosted
325g can sweetcorn
300ml milk
50g butter, softened to room temperature
25g plain flour
3tbsp milk
50g Cheddar cheese, grated
METHOD:
Preheat oven to 180ºC.
Peel the potatoes, cut into chunks, boil for 15 minutes until tender. Drain well.
Cut fish into chunks and place in the bottom of a 2litre baking dish. Drain the sweetcorn and add.
Put milk, butter and flour into a medium pan and heat, stirring until thick and smooth.
Season and pour over fish. Mash drained potatoes with a little milk and spread over pie.
Sprinkle with cheese.
Bake for 25-30 minutes until golden.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
750g potatoes
400g frozen fish fillets, defrosted
325g can sweetcorn
300ml milk
50g butter, softened to room temperature
25g plain flour
3tbsp milk
50g Cheddar cheese, grated
METHOD:
Preheat oven to 180ºC.
Peel the potatoes, cut into chunks, boil for 15 minutes until tender. Drain well.
Cut fish into chunks and place in the bottom of a 2litre baking dish. Drain the sweetcorn and add.
Put milk, butter and flour into a medium pan and heat, stirring until thick and smooth.
Season and pour over fish. Mash drained potatoes with a little milk and spread over pie.
Sprinkle with cheese.
Bake for 25-30 minutes until golden.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
HAKE & HADDOCK FISHCAKES
HAKE & HADDOCK FISHCAKES
Steam 2 portions of Hake & 1 portion of Haddock in some milk in Microwave till cooked through
NOW ADD:
1 chopped/grated onion
Chopped fresh parsley
Freshly ground salt & pepper
Sprinkle or 2 of garlic & Herb Spice
Chopped chillies to taste
2 eggs *whisked*
4 slices of bread ** I grated the bread in**
Cake flour
Oil for frying
Mix all ingredients together and form cakes, roll into flour and fry until golden brown. .
I am serving this with some nice freshly cooked sweetcorn on the cob. . Sliced Avo. . Boiled baby potatoes with garlic butter .. A Simple meal for hubby & I
Bron: Ali Rossouw
Plasing & Foto: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
HAKE & HADDOCK FISHCAKES
Steam 2 portions of Hake & 1 portion of Haddock in some milk in Microwave till cooked through
NOW ADD:
1 chopped/grated onion
Chopped fresh parsley
Freshly ground salt & pepper
Sprinkle or 2 of garlic & Herb Spice
Chopped chillies to taste
2 eggs *whisked*
4 slices of bread ** I grated the bread in**
Cake flour
Oil for frying
Mix all ingredients together and form cakes, roll into flour and fry until golden brown. .
I am serving this with some nice freshly cooked sweetcorn on the cob. . Sliced Avo. . Boiled baby potatoes with garlic butter .. A Simple meal for hubby & I
Bron: Ali Rossouw
Plasing & Foto: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
HADDOCK PIE
For the crust:
900ml Cake Flour
5ml creme of tartar
2ml salt
500g butter
175ml sodawater
15ml brandy
For the Filling:
1.2kg Haddock fillets cubed
30g butter
1 onion finely chopped
2 garlic cloves crushed
30g cake flour
125ml fullcream milk
125ml fresh cream
250g tub of salmon flavoured cream cheese with chives
10ml chopped parsley
1 beaten egg for brushing
Method:
Poach haddock in water until flesh flakes easily when pulled apart with 2 forks. Drain, flake and set aside. In a sauce pan melt butter, saute onion and garlic until translucent. Add flour, stir until combined. Remove from heat, stir in milk a little at a time. Stir until well combined. Add cream, return to heat, bring to boil stirring constantly until thick. Remove from heat, stir in flaked haddock, cream cheese and parsley. Correct seasoning.
Sieve the cake flour together with the creme of tartar and salt in a mixing bowl. Cut butter into small block and mix together with the flour using the tip of your fingers. Once the flour mixture forms crums add the soda water and brandy and mix well. Remove dough from the bowl and cover with cling wrap. Let the dough rest for 30 minutes in the fridge. Divide dough into two equal sized balls and roll the dough out on a floured surface until 3mm thick. Transfer dough into a glass pie dish, dish the filling into the bowl and cover with the remainder of the dough. Brush the dough with beaten egg. Bake at 220 degree celcius for 25 - 30 minutes until pastry is golden brown. Serve with a green salad.
Bron Pasella
Joey Krüger
900ml Cake Flour
5ml creme of tartar
2ml salt
500g butter
175ml sodawater
15ml brandy
For the Filling:
1.2kg Haddock fillets cubed
30g butter
1 onion finely chopped
2 garlic cloves crushed
30g cake flour
125ml fullcream milk
125ml fresh cream
250g tub of salmon flavoured cream cheese with chives
10ml chopped parsley
1 beaten egg for brushing
Method:
Poach haddock in water until flesh flakes easily when pulled apart with 2 forks. Drain, flake and set aside. In a sauce pan melt butter, saute onion and garlic until translucent. Add flour, stir until combined. Remove from heat, stir in milk a little at a time. Stir until well combined. Add cream, return to heat, bring to boil stirring constantly until thick. Remove from heat, stir in flaked haddock, cream cheese and parsley. Correct seasoning.
Sieve the cake flour together with the creme of tartar and salt in a mixing bowl. Cut butter into small block and mix together with the flour using the tip of your fingers. Once the flour mixture forms crums add the soda water and brandy and mix well. Remove dough from the bowl and cover with cling wrap. Let the dough rest for 30 minutes in the fridge. Divide dough into two equal sized balls and roll the dough out on a floured surface until 3mm thick. Transfer dough into a glass pie dish, dish the filling into the bowl and cover with the remainder of the dough. Brush the dough with beaten egg. Bake at 220 degree celcius for 25 - 30 minutes until pastry is golden brown. Serve with a green salad.
Bron Pasella
Joey Krüger
LEKKERBEKJES//LEKKERBEKKIES
LEKKERBEKJES/LEKKERBEKKIES
INGREDIENTS:
150 g plain flour
½-1 cup milk
½ cup beer
1 tbsp dill
oil to deep fry
8 whiting fillets, skin on, pin-boned
8 bread rolls, sliced open
Lemon wedges
TARTARE SAUCE:
2 tablespoons capers in brine, rough chopped
8 cornichons, roughly chopped
¼ cup dill sprigs, roughly chopped
1 cup good quality mayonnaise
For tartare combine ingredients, refrigerate until needed
Combine flour, dill, milk, 1 tsp salt, add beer
Whisk until smooth
Refrigerate for 30 minutes
Fryer or large sauce pan oil for frying at 180C
Dip fish into batter a gently place in the oil for 3 minutes or until crisp & golden
Remove & drain off excess oil
Scatter with salt
Spread tartare on to rolls top with fish serve with lemon wedge & dill
Bron: Good Chef Bad Chef
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
LEKKERBEKJES/LEKKERBEKKIES
INGREDIENTS:
150 g plain flour
½-1 cup milk
½ cup beer
1 tbsp dill
oil to deep fry
8 whiting fillets, skin on, pin-boned
8 bread rolls, sliced open
Lemon wedges
TARTARE SAUCE:
2 tablespoons capers in brine, rough chopped
8 cornichons, roughly chopped
¼ cup dill sprigs, roughly chopped
1 cup good quality mayonnaise
For tartare combine ingredients, refrigerate until needed
Combine flour, dill, milk, 1 tsp salt, add beer
Whisk until smooth
Refrigerate for 30 minutes
Fryer or large sauce pan oil for frying at 180C
Dip fish into batter a gently place in the oil for 3 minutes or until crisp & golden
Remove & drain off excess oil
Scatter with salt
Spread tartare on to rolls top with fish serve with lemon wedge & dill
Bron: Good Chef Bad Chef
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
MOROCCAN FISH
Ingredients:
Salmon fillets( or any other fish incl. white fish)
Red onion-chopped or sliced
3 cloves garlic-chopped
Fresh coriander (handful)-chopped
Red pepper-chopped or sliced
Yellow pepper-chopped or sliced
Fresh red chilli (with or without seeds depending on personal preference) -chopped
Cayenne pepper-1 tsp
Paprika powder-2 tsp
1/2 cup olive oil
Method:
Preheat oven to 180 deg C
Fry the onion and garlic in a bit of olive oil until golden( do not allow to burn!)
Add the peppers and fry for a further 4-5 minutes
Place the fish in an ovenproof dish and spoon the fried onion/peppers onto the fish
Sprinkle the chopped chilli over
Mix together the 1/2 cup olive oil, cayenne pepper and paprika powder and pour over the fish.
Sprinkle over the chopped coriander.
Place in the oven for 20 minutes.
Fish is done when it flakes easily.
Serve with rice and sour cream or creme fraiche
You can sprinkle fresh coriander over to garnish.
Bron: Cindy Toube Skar
Plasing: CIndy Toube Skar / WATERTAND RESEPTE VIR OUD EN JONK
Salmon fillets( or any other fish incl. white fish)
Red onion-chopped or sliced
3 cloves garlic-chopped
Fresh coriander (handful)-chopped
Red pepper-chopped or sliced
Yellow pepper-chopped or sliced
Fresh red chilli (with or without seeds depending on personal preference) -chopped
Cayenne pepper-1 tsp
Paprika powder-2 tsp
1/2 cup olive oil
Method:
Preheat oven to 180 deg C
Fry the onion and garlic in a bit of olive oil until golden( do not allow to burn!)
Add the peppers and fry for a further 4-5 minutes
Place the fish in an ovenproof dish and spoon the fried onion/peppers onto the fish
Sprinkle the chopped chilli over
Mix together the 1/2 cup olive oil, cayenne pepper and paprika powder and pour over the fish.
Sprinkle over the chopped coriander.
Place in the oven for 20 minutes.
Fish is done when it flakes easily.
Serve with rice and sour cream or creme fraiche
You can sprinkle fresh coriander over to garnish.
Bron: Cindy Toube Skar
Plasing: CIndy Toube Skar / WATERTAND RESEPTE VIR OUD EN JONK
PICKLED FISH RECIPE
PICKLED FISH RECIPE
INGREDIENTS:
10-15 pieces of fish ( I'm using hake)
6 / 8 large onions chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
Some peppercorns
Coriander seeds
1/2 cup of sugar
2 tsp of salt
2 tablespoons of masala
2 teaspoons of turmeric
Some cake flour
You may use pickled fish masala
METHOD:
Season fish with 1 tsp of salt and fish masala and some turmeric or packo masala , dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish .place in a big bowl and put aside .
In a medium sized pot on high heat add a cup of water and a cup of vinegar , five bay leaves and some peppercorns ,2 teaspoons of turmeric and 2 tbsps of fish masala or packo masala ( pickle fish masala you may use ) and 1and a 1/2 tsp of salt .
Bring to the boil and add six to eight onions that has been chopped/ ringed onions ... Add half a cup of sugar .
Simmer for 8 to 10 minutes until all the flavours has infused into onions .
Take off heat and pour over the fish in a bowl ... Wait to cool . Cover and place in fridge until ready to eat
Bron: Cape Malay Cooking with Fatima Sydow
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
PICKLED FISH RECIPE
INGREDIENTS:
10-15 pieces of fish ( I'm using hake)
6 / 8 large onions chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
Some peppercorns
Coriander seeds
1/2 cup of sugar
2 tsp of salt
2 tablespoons of masala
2 teaspoons of turmeric
Some cake flour
You may use pickled fish masala
METHOD:
Season fish with 1 tsp of salt and fish masala and some turmeric or packo masala , dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish .place in a big bowl and put aside .
In a medium sized pot on high heat add a cup of water and a cup of vinegar , five bay leaves and some peppercorns ,2 teaspoons of turmeric and 2 tbsps of fish masala or packo masala ( pickle fish masala you may use ) and 1and a 1/2 tsp of salt .
Bring to the boil and add six to eight onions that has been chopped/ ringed onions ... Add half a cup of sugar .
Simmer for 8 to 10 minutes until all the flavours has infused into onions .
Take off heat and pour over the fish in a bowl ... Wait to cool . Cover and place in fridge until ready to eat
Bron: Cape Malay Cooking with Fatima Sydow
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
SALMON WITH CORIANDER, GINGER, CASHEWS AND COCONUT VANILLA FOAM
SALMON WITH CORIANDER, GINGER, CASHEWS AND COCONUT VANILLA FOAM
Serves 2
Recipe & Photo by: Bevan Webb
For the miso broth
1 cup water
1t miso paste
FOR THE ASIAN SALAD
100g red cabbage, sliced
30g mangetout, julienned
30g carrots, julienned
5g toasted white sesame seeds
1 spring onion thinly sliced diagonally
½ red chilli, deseeded and thinly sliced
FOR THE CASHEW PURE
100g raw cashew nuts
1 tin coconut milk
1/2 stick lemongrass bruised
FOR THE COCONUT VANILLA FOAM
Reserved coconut milk
½ vanilla pod
¼ cup water
½ soy lecithin
For the ginger sauce
1 cup honey
12.5ml soy sauce
1 x 3cm piece root ginger, peeled and chopped
½ cup white wine vinegar
2 x 150g fresh salmon
1 tsp sesame oil
METHOD:
Make the broth by boiling the water and adding the miso paste. Set aside.
Toss the salad ingredients together and set aside.
Make the cashew puree by heating all the ingredients in a saucepan, once the cashews are tender, drain (keep the coconut milk to one side) and blend until smooth. Strain through a sieve and set aside.
Make the foam by placing the reserved coconut milk and vanilla seeds in a saucepan and heat to infuse. Add the water and soy lecithin and blend with a hand blender to form a foam.
For the ginger, place all the ingredients in a saucepan and simmer until reduced by ¼. Strain and allow to cool.
Heat a pan, rub the salmon with the oil and pan-fry for 2-3 minutes on one side then turn and cook for a further 2 minutes on the other side, until medium rare.
Serve the salmon with the miso broth, asian salad, cashew puree, coconut foam and ginger sauce.
Bron: Expresso Show
Plasing : Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
SALMON WITH CORIANDER, GINGER, CASHEWS AND COCONUT VANILLA FOAM
Serves 2
Recipe & Photo by: Bevan Webb
For the miso broth
1 cup water
1t miso paste
FOR THE ASIAN SALAD
100g red cabbage, sliced
30g mangetout, julienned
30g carrots, julienned
5g toasted white sesame seeds
1 spring onion thinly sliced diagonally
½ red chilli, deseeded and thinly sliced
FOR THE CASHEW PURE
100g raw cashew nuts
1 tin coconut milk
1/2 stick lemongrass bruised
FOR THE COCONUT VANILLA FOAM
Reserved coconut milk
½ vanilla pod
¼ cup water
½ soy lecithin
For the ginger sauce
1 cup honey
12.5ml soy sauce
1 x 3cm piece root ginger, peeled and chopped
½ cup white wine vinegar
2 x 150g fresh salmon
1 tsp sesame oil
METHOD:
Make the broth by boiling the water and adding the miso paste. Set aside.
Toss the salad ingredients together and set aside.
Make the cashew puree by heating all the ingredients in a saucepan, once the cashews are tender, drain (keep the coconut milk to one side) and blend until smooth. Strain through a sieve and set aside.
Make the foam by placing the reserved coconut milk and vanilla seeds in a saucepan and heat to infuse. Add the water and soy lecithin and blend with a hand blender to form a foam.
For the ginger, place all the ingredients in a saucepan and simmer until reduced by ¼. Strain and allow to cool.
Heat a pan, rub the salmon with the oil and pan-fry for 2-3 minutes on one side then turn and cook for a further 2 minutes on the other side, until medium rare.
Serve the salmon with the miso broth, asian salad, cashew puree, coconut foam and ginger sauce.
Bron: Expresso Show
Plasing : Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
SEAFOOD BASKET
Description
Try this fantastic alternative to takeaway - ready in less than half an hour at just $2.50 a serve.
Time
25 min
Serves
4
Ingredients
• 1kg-bag shoestring fries, oven baked
• 1 cup plain flour
• 1 tablespoon vinegar
• 3/4 cup ice-cold water
• 3 frozen basa fish fillets, thawed and sliced into pieces
• 1 large squid tube, sliced into rings
• vegetable oil, for deep frying
Method
1. Bake the fries as directed on the pack. Combine flour, vinegar and ice-cold water. Mix to a smooth batter, adding more water if necessary.
2. Dip fish and squid into batter. Deep-fry in moderately hot oil until crisp and golden, about 3-4 min. Serve with fries, garden salad and lemon wedges if desired.
WATERTAND RESEPTE VIR OUD EN JONK
Try this fantastic alternative to takeaway - ready in less than half an hour at just $2.50 a serve.
Time
25 min
Serves
4
Ingredients
• 1kg-bag shoestring fries, oven baked
• 1 cup plain flour
• 1 tablespoon vinegar
• 3/4 cup ice-cold water
• 3 frozen basa fish fillets, thawed and sliced into pieces
• 1 large squid tube, sliced into rings
• vegetable oil, for deep frying
Method
1. Bake the fries as directed on the pack. Combine flour, vinegar and ice-cold water. Mix to a smooth batter, adding more water if necessary.
2. Dip fish and squid into batter. Deep-fry in moderately hot oil until crisp and golden, about 3-4 min. Serve with fries, garden salad and lemon wedges if desired.
WATERTAND RESEPTE VIR OUD EN JONK
SWEET CHILLI PRAWN NOODLE SALAD
Ingredients
· 2 blocks dried fine egg noodles (about 130g)
· 4 celery sticks, finely sliced on the diagonal
· Bunch of radishes, thinly sliced
· About 300g bean sprouts
· 400g cooked and peeled king prawns
· 4 tbsp sweet chilli sauce, plus extra to serve
Method
Put the noodles in a large bowl. Pour over a kettle of boiling water and
cover with cling film. Set aside for 5 minutes, stirring halfway, until just
softened.
Drain, run under cold water to cool, then drain again and tip into a large
bowl.
Add the celery, radishes, bean sprouts and prawns. Drizzle with the
chilli sauce, season and toss everything together until combined.
Divide between plates and serve with extra chilli sauce to drizzle over.
WATERTAND RESEPTE VIR OUD EN JONK
· 2 blocks dried fine egg noodles (about 130g)
· 4 celery sticks, finely sliced on the diagonal
· Bunch of radishes, thinly sliced
· About 300g bean sprouts
· 400g cooked and peeled king prawns
· 4 tbsp sweet chilli sauce, plus extra to serve
Method
Put the noodles in a large bowl. Pour over a kettle of boiling water and
cover with cling film. Set aside for 5 minutes, stirring halfway, until just
softened.
Drain, run under cold water to cool, then drain again and tip into a large
bowl.
Add the celery, radishes, bean sprouts and prawns. Drizzle with the
chilli sauce, season and toss everything together until combined.
Divide between plates and serve with extra chilli sauce to drizzle over.
WATERTAND RESEPTE VIR OUD EN JONK
MIXED SEAFOOD CRESCENT ROLL
MIXED SEAFOOD CRESCENT ROLL
NOTA:Ek het nie my deeg oor na laat staan nie net so twee na drie ure laat staan en was heerlik
500g seekos mengsel
Balsamic, Olyfolie, wit wyn
Hoender speserye en lemon peper
Chilli sous
METODE:
Maak die seekosmengsel gaar in die bogenoemde en laat afkoel
Skep dit in die middel van die uitgerolde Crescent deeg
Rasper kaas oor
Vou die deeg nou mooi toe met die buitekante na binne en druk vas
Bak by 180°C vir 20 - 25 minute of tot mooi goudbruin en gaar
CRESCENT ROLL DOUGH (Bread Machine)
1 cup warm milk
1/2 cup butter, melted
2 eggs, beaten
4 cups flour
1/2 cup sugar
1 teaspoon salt
1/4 ounce active dry yeast or 2 1/2 teaspoons instant yeast
DIRECTIONS:
In bread machine:.
Place ingredients in bread machine in above order and choose the dough cycle.
Divide the dough in half.
Roll each half into a 9" round circle.
Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
Starting with the wide end, roll up each wedge.
Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size.
Bake at 375 for 12 minutes.
Without bread machine:.
In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
Mix eggs, butter and salt into yeast mixture.
Mix in flour, 2 cups at a time.
Cover with wax paper and let dough stand at room temperature overnight.
In the morning, divide the dough in half.
Roll each half into a 9" round circle.
Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges.
Roll up each wedge starting from wide end.
Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes.
To freeze:.
Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper.
Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags.
To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough has doubled, bake at 375 for 12 minutes.
Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.
Bron: Food.com
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
MIXED SEAFOOD CRESCENT ROLL
NOTA:Ek het nie my deeg oor na laat staan nie net so twee na drie ure laat staan en was heerlik
500g seekos mengsel
Balsamic, Olyfolie, wit wyn
Hoender speserye en lemon peper
Chilli sous
METODE:
Maak die seekosmengsel gaar in die bogenoemde en laat afkoel
Skep dit in die middel van die uitgerolde Crescent deeg
Rasper kaas oor
Vou die deeg nou mooi toe met die buitekante na binne en druk vas
Bak by 180°C vir 20 - 25 minute of tot mooi goudbruin en gaar
CRESCENT ROLL DOUGH (Bread Machine)
1 cup warm milk
1/2 cup butter, melted
2 eggs, beaten
4 cups flour
1/2 cup sugar
1 teaspoon salt
1/4 ounce active dry yeast or 2 1/2 teaspoons instant yeast
DIRECTIONS:
In bread machine:.
Place ingredients in bread machine in above order and choose the dough cycle.
Divide the dough in half.
Roll each half into a 9" round circle.
Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
Starting with the wide end, roll up each wedge.
Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size.
Bake at 375 for 12 minutes.
Without bread machine:.
In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
Mix eggs, butter and salt into yeast mixture.
Mix in flour, 2 cups at a time.
Cover with wax paper and let dough stand at room temperature overnight.
In the morning, divide the dough in half.
Roll each half into a 9" round circle.
Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges.
Roll up each wedge starting from wide end.
Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes.
To freeze:.
Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper.
Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags.
To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough has doubled, bake at 375 for 12 minutes.
Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.
Bron: Food.com
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
SEAFOOD PAELLA POT
Thislovely seafood pot is best when served with a nice garden salad. It’s enough for 6 people and a # 3 pot is recommended.
INGREDIENTS
60 ml Cooking oil
1 kg Kingklip fillets, cut into pieces
3 Red peppers, sliced
400 g Frozen prawns
1 Large onion, chopped
500 g Mussells
500 g pork, cubed
500 g Calamari
5 Chicken thighs, halved
500 g Crabsticks
1 L Boiling water
500 g Uncooked rice
5 ml Saffron
250 g Frozen peas
4 Bay leaves
Salt and pepper to taste
2 Blocks chicken stock
Juice of 1 lemon
METHOD
Heat the oil in the pot. Slightly brown the peppers, onion, pork and chicken.
Cover with the lid and allow the pot to steam for 1 hour or until the meat is almost tender.
Mix the saffron, bay leaves and chicken stock in the water and stand one side.
Pack the seafood on top of the meat, then the rice and finally the peas. Flavour with salt and pepper.
Pour the saffron water little by little as the rice cooks dry
Allow the pot to simmer slowly until the rice and peas are done and the fluid is virtually cooked away.
Pour the lemon juice over just before serving and stir well.
WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
60 ml Cooking oil
1 kg Kingklip fillets, cut into pieces
3 Red peppers, sliced
400 g Frozen prawns
1 Large onion, chopped
500 g Mussells
500 g pork, cubed
500 g Calamari
5 Chicken thighs, halved
500 g Crabsticks
1 L Boiling water
500 g Uncooked rice
5 ml Saffron
250 g Frozen peas
4 Bay leaves
Salt and pepper to taste
2 Blocks chicken stock
Juice of 1 lemon
METHOD
Heat the oil in the pot. Slightly brown the peppers, onion, pork and chicken.
Cover with the lid and allow the pot to steam for 1 hour or until the meat is almost tender.
Mix the saffron, bay leaves and chicken stock in the water and stand one side.
Pack the seafood on top of the meat, then the rice and finally the peas. Flavour with salt and pepper.
Pour the saffron water little by little as the rice cooks dry
Allow the pot to simmer slowly until the rice and peas are done and the fluid is virtually cooked away.
Pour the lemon juice over just before serving and stir well.
WATERTAND RESEPTE VIR OUD EN JONK
MOULES MARINIERE WITH CREAM-GARLIC-PARSLEY
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Ingredients
- 1.75kg mussels
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- 15g butter
- a bouquet garni of parsley, thyme and bay leaves
- 100ml dry white wine or cider
- 120ml double cream
- handful of parsley leaves, coarsley chopped
- panini, to serve
Top
Method
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with lots of garlic, cheese, parsley panini
TINA DE COMAROND
Cooking time: 10 to 30 mins
Ingredients
- 1.75kg mussels
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- 15g butter
- a bouquet garni of parsley, thyme and bay leaves
- 100ml dry white wine or cider
- 120ml double cream
- handful of parsley leaves, coarsley chopped
- panini, to serve
Top
Method
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with lots of garlic, cheese, parsley panini
TINA DE COMAROND
SAUTEED SHRIMP- TOAMATOES WITH LEMON COUSCOUS
1 box quick couscous
Zest and juice of 2 lemons
1 large bunch parsley, minced
2 tablespoons butter
2 garlic cloves, minced
1/3 cup sundried tomatoes (cut in half)
1 cup white wine
125gr fresh shrimp
Cook the couscous according to the package directions, substituting the lemon juice for some of the required water.
When it is done, fluff with a fork and toss in half the lemon zest and half the minced parsley.
Melt 1 tablespoon of the butter over low heat in a heavy skillet and add the garlic and tomatoes.
Cook over low heat, stirring frequently, until the garlic and tomatoes are soft and fragrant.
Do not let the garlic burn or get crispy; let it cook slowly in the butter.
Turn the heat to medium and add the second tablespoon of butter and the white wine.
Whisk constantly and bring the wine to a simmer. Cook until reduced by half.
Add the shrimp and cook over medium heat until cooked through - or, if using cooked shrimp, poach until just warmed through - about 2 minutes.
Pour over couscous and eat immediately.
Bron: The Kitchen
Zest and juice of 2 lemons
1 large bunch parsley, minced
2 tablespoons butter
2 garlic cloves, minced
1/3 cup sundried tomatoes (cut in half)
1 cup white wine
125gr fresh shrimp
Cook the couscous according to the package directions, substituting the lemon juice for some of the required water.
When it is done, fluff with a fork and toss in half the lemon zest and half the minced parsley.
Melt 1 tablespoon of the butter over low heat in a heavy skillet and add the garlic and tomatoes.
Cook over low heat, stirring frequently, until the garlic and tomatoes are soft and fragrant.
Do not let the garlic burn or get crispy; let it cook slowly in the butter.
Turn the heat to medium and add the second tablespoon of butter and the white wine.
Whisk constantly and bring the wine to a simmer. Cook until reduced by half.
Add the shrimp and cook over medium heat until cooked through - or, if using cooked shrimp, poach until just warmed through - about 2 minutes.
Pour over couscous and eat immediately.
Bron: The Kitchen
SALT & PEPPER SHRIMP
Ingredients:
750gr large raw shrimp (deveined with shells on)
Canola oil (for frying)
1 cup green onions (sliced)
¼ cup fresh garlic (minced)
¼ cup fresh ginger (minced)
½ tablespoons sea salt
½ tablespoon ground pepper mix (black, green, red, ect.)
Pat dry shrimp with paper towels. Heat a deep fryer or oil in a pot
Add shrimp and deep fry for 20 seconds. Remove and drain on paper towels.
Coat the wok with a little oil and sauté green onions, garlic and ginger for 15
seconds. Add the shrimp and season with salt and pepper. Stir fry for 20 seconds
and serve with Fresh Lemon!
(Makes 3 Servings)
Bron: Blog Chef
Plasing; Henriette Wessels
750gr large raw shrimp (deveined with shells on)
Canola oil (for frying)
1 cup green onions (sliced)
¼ cup fresh garlic (minced)
¼ cup fresh ginger (minced)
½ tablespoons sea salt
½ tablespoon ground pepper mix (black, green, red, ect.)
Pat dry shrimp with paper towels. Heat a deep fryer or oil in a pot
Add shrimp and deep fry for 20 seconds. Remove and drain on paper towels.
Coat the wok with a little oil and sauté green onions, garlic and ginger for 15
seconds. Add the shrimp and season with salt and pepper. Stir fry for 20 seconds
and serve with Fresh Lemon!
(Makes 3 Servings)
Bron: Blog Chef
Plasing; Henriette Wessels
SALMON KEBABS WITH CREAMY SALSA VERDE
SALMON KEBAB WITH CREAMY SALSA VERDE
INGREDIENTS:
500g salmon chunks
500g (2 punnets) cherry tomatoes
olive oil, lemon-infused if you have it
bamboo skewers, soaked in water for 2 hours to reduce scorching
Creamy salsa verde
1/2 cup fresh parsley
1/4 cup fresh mint
1 handful chives, chopped
1/3 cup olive oil
1 1/2 tablespoons capers
1 fat clove garlic
1 teaspoon grainy mustard
1-2 tablespoons lemon juice
1 tablespoon chopped onion
1/2 cup natural yoghurt
INSTRUCTIONS:
Skewers
Thread the salmon and tomatoes alternately onto the skewers, allowing 3 pieces of salmon and 4 cherry tomatoes for each skewer. You should end up with roughly 3 skewers per person. Of course, if you are serving other varieties of kebab then they'll go a lot further.
Spray with oil and cook on a medium barbecue, turning gently until just cooked through: about 5 minutes. Serve with a spoonful of creamy salsa verde.
Salsa verde
Very finely chop or process all ingredients except for the yoghurt. Adjust the consistency by adding a drizzle more oil if very thick. Taste and add more lemon juice if needed. Fold into the yoghurt and serve with cooked salmon or other barbecued foods.
Try salsa verde as an alternative to mayonnaise or hollandaise sauce or as an accompaniment to roasted meats and roasted vegetables.
HFG Tip
A alternate salmon chunks with cherry tomatoes as both cook quickly.
Salmon is also very rich (and pricey) so I allow around 85g per serve and cut the salmon into cubes the same size as the tomatoes.
Source: Mouaad Bouayed
Posting & Photo: Mouaad Bouayed / WATERTAND RESEPTE VIR OUD EN JONK
SALMON KEBAB WITH CREAMY SALSA VERDE
INGREDIENTS:
500g salmon chunks
500g (2 punnets) cherry tomatoes
olive oil, lemon-infused if you have it
bamboo skewers, soaked in water for 2 hours to reduce scorching
Creamy salsa verde
1/2 cup fresh parsley
1/4 cup fresh mint
1 handful chives, chopped
1/3 cup olive oil
1 1/2 tablespoons capers
1 fat clove garlic
1 teaspoon grainy mustard
1-2 tablespoons lemon juice
1 tablespoon chopped onion
1/2 cup natural yoghurt
INSTRUCTIONS:
Skewers
Thread the salmon and tomatoes alternately onto the skewers, allowing 3 pieces of salmon and 4 cherry tomatoes for each skewer. You should end up with roughly 3 skewers per person. Of course, if you are serving other varieties of kebab then they'll go a lot further.
Spray with oil and cook on a medium barbecue, turning gently until just cooked through: about 5 minutes. Serve with a spoonful of creamy salsa verde.
Salsa verde
Very finely chop or process all ingredients except for the yoghurt. Adjust the consistency by adding a drizzle more oil if very thick. Taste and add more lemon juice if needed. Fold into the yoghurt and serve with cooked salmon or other barbecued foods.
Try salsa verde as an alternative to mayonnaise or hollandaise sauce or as an accompaniment to roasted meats and roasted vegetables.
HFG Tip
A alternate salmon chunks with cherry tomatoes as both cook quickly.
Salmon is also very rich (and pricey) so I allow around 85g per serve and cut the salmon into cubes the same size as the tomatoes.
Source: Mouaad Bouayed
Posting & Photo: Mouaad Bouayed / WATERTAND RESEPTE VIR OUD EN JONK
SUPER HEALTHY SALMON SALAD
Serves: 2
Prep Time: 20 mins
Cook Time: 5 mins
Ingredients
100g organic couscous
1 tablespoon organic olive oil
2 organic salmon fillets
200g broccoli, roughly shredded with larger stalks removed
juice of 1 organic lemon
seeds from half an organic pomegranate
small handful of pumpkin seeds
2 handfuls of watercress
extra olive oil and lemon wedges for serving
Method
1- Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil.
Pour boiling water over the couscous so it covers it by 1cm, then set aside.
When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above.
Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.
2- Mix together the remaining oil and lemon juice.
Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing.
At the last moment, roughly chop the watercress and toss through the couscous.
Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.
Bron: Organic Shop Bahrain
Plasing: Henriette Wessels
Prep Time: 20 mins
Cook Time: 5 mins
Ingredients
100g organic couscous
1 tablespoon organic olive oil
2 organic salmon fillets
200g broccoli, roughly shredded with larger stalks removed
juice of 1 organic lemon
seeds from half an organic pomegranate
small handful of pumpkin seeds
2 handfuls of watercress
extra olive oil and lemon wedges for serving
Method
1- Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil.
Pour boiling water over the couscous so it covers it by 1cm, then set aside.
When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above.
Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.
2- Mix together the remaining oil and lemon juice.
Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing.
At the last moment, roughly chop the watercress and toss through the couscous.
Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.
Bron: Organic Shop Bahrain
Plasing: Henriette Wessels
TUNA CAKES WITH SWEET TOAMTO DIPPING SAUCE
Serves about 12
Make the tuna cakes in advance and serve them as a snack with drinks at your next dinner party.
Ingredients
TUNA CAKES
2 x cans (175g each) tuna, drained
1 egg, beaten
30ml parsley, chopped
1 small onion or 6 spring onions, chopped
125ml mash
60ml flour
Salt and freshly ground black pepper to taste
Oil for frying
SWEET TOMATO DIPPING SAUCE
1ml oil
1 onion, chopped
410g Rhodes Tomato, Basil &Origanum
30ml sweet chilli sauce
30ml balsamic vinegar
15ml soft brown sugar
Salt and freshly ground black pepper
Lemon wedges
Method
For the TUNA CAKES, mix all the ingredients together and form small cakes with your hands. Arrange the tuna cakes on a tray and place in the fridge for several minutes.
For the DIPPING SAUCE, heat the oil in a saucepan and fry the onion until soft and fragrant.
Add the rest of the ingredients and simmer for 30 minutes or until almost caramelised.
Heat more oil in frying pan and fry the cakes until golden brown. Serve with the dipping sauce and lemon wedges.
Useful Tips
Fish cakes freeze well. Simply wrap each one in clingfilm and freeze for no longer than 2 months.
Prepare the dipping sauce the night before, as the flavour improves with time
Bron: Rhodes Recipe
Plasing: Henriette Wessels
Make the tuna cakes in advance and serve them as a snack with drinks at your next dinner party.
Ingredients
TUNA CAKES
2 x cans (175g each) tuna, drained
1 egg, beaten
30ml parsley, chopped
1 small onion or 6 spring onions, chopped
125ml mash
60ml flour
Salt and freshly ground black pepper to taste
Oil for frying
SWEET TOMATO DIPPING SAUCE
1ml oil
1 onion, chopped
410g Rhodes Tomato, Basil &Origanum
30ml sweet chilli sauce
30ml balsamic vinegar
15ml soft brown sugar
Salt and freshly ground black pepper
Lemon wedges
Method
For the TUNA CAKES, mix all the ingredients together and form small cakes with your hands. Arrange the tuna cakes on a tray and place in the fridge for several minutes.
For the DIPPING SAUCE, heat the oil in a saucepan and fry the onion until soft and fragrant.
Add the rest of the ingredients and simmer for 30 minutes or until almost caramelised.
Heat more oil in frying pan and fry the cakes until golden brown. Serve with the dipping sauce and lemon wedges.
Useful Tips
Fish cakes freeze well. Simply wrap each one in clingfilm and freeze for no longer than 2 months.
Prepare the dipping sauce the night before, as the flavour improves with time
Bron: Rhodes Recipe
Plasing: Henriette Wessels