garlic Archives

Tart recipes

Baked falafel tart

40 minutes

Salad recipes

Sorghum tabbouleh

15 minutes

Mince recipes

Mum’s curried mince mac and cheese

10-15 minutes

Atchar recipes

T-bone steak with atchar-anchovy butter

20 minutes

Boards and

Seafood feast

Braai recipes

Chorizo-and-olive butter hake parcels

15 minutes

Mexican recipes

Vegetarian chilli con carne

10 minutes

Beans recipes

Creamy black bean, harissa and almond butter stew

Great value

The OG lasagne

50 minutes

Braai recipes

Whole braaied fish

10–12 minutes

Seafood recipes

Snoek ceviche

15 minutes

Snoek ceviche

Serves 4

Difficulty Medium

Prep Time 20 minutes , plus 30 minutes’ curing time

Cooking Time 15 minutes

Ingredients

For the salad:

1⁄2 white cabbage
1 cup basil leaves, torn

For the ceviche:

2 x 300 g snoek fillets
salt, to taste
5 cups lime juice
1 red onion, sliced
2 t red chilli, chopped
1⁄2 t garlic, crushed

Method

1. Preheat the oven to 190°C. Roast the cabbage until slightly charred, about 25 minutes.

2. Using a very sharp knife, slice the fish into bite-sized pieces – slice diagonally and around the bones. Save the off-cuts for soup or sauce.

3. Season the fish with salt and cure for 30 minutes – do not rinse it.

4. Mix the lime juice, red onion, chilli, and garlic. Place the sliced fish into the lime mixture for 5–8 minutes.

5. To serve, arrange the grilled cabbage and basil on a platter and spoon over the fish.

Find more seafood recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Lamb ribs with patty pan-and-fennel slaw

Baked falafel tart

Sorghum tabbouleh

Mum’s curried mince mac and cheese

T-bone steak with atchar-anchovy butter

Seafood feast

Chorizo-and-olive butter hake parcels

Vegetarian chilli con carne

Creamy black bean, harissa and almond butter stew

The OG lasagne

Whole braaied fish

Snoek ceviche

Snoek ceviche

Ingredients

Method