lemon Archives

Meringue recipes

Lemon meringue in a jar

1 hour

Braai recipes

Parmesan-dusted mielies

15 minutes

Milk recipes

Oven-roasted pork neck in milk and sage

2 hours

Brinjal recipes

Baked chicken with brinjal and lemon

45 minutes

Fish recipes

Haddock and fennel fish cakes

40 minutes

Fish recipes

Hummus-topped angel fish with cayenne-dusted potato wedges

30 minutes

Baked nutty chicken with roast brussels sprouts

25 minutes

Chakalaka recipes

Roasted chakalaka

45 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Raspberry and coconut sponge

1 hour

Beetroot recipes

Beetroot carpaccio with Brie fritters

5 minutes

Crumbed recipes

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

10 minutes

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

1 x 500 g hake fillet
Sea salt and freshly ground black pepper
Flour, for coating
1 free-range egg, beaten
75 g salted pretzels, crumbled
1 - 2 T olive oil

For the mustard mayonnaise, mix:

125 ml good-quality thick mayonnaise
2 t hot English mustard

For the summer squash slaw:

250 g baby marrows
1 baby cabbage
2 - 3 spring onions
1/2 small orange, zested
1/2 small lemon, zested
2 T orange juice
1 T lemon juice
1 t soya sauce
1 t honey
2 T olive oil
Sea salt and freshly ground black pepper

Method

Preheat the oven to 230°C.

Rinse the fish, then pat dry and season. Slice into portions. Dip in the flour, egg and pretzel crumbs.

Arrange in a single layer on a baking tray lined with baking paper. Drizzle over the olive oil. Bake for 10 minutes, or until golden brown, crisp and just cooked.

Shred the vegetables for the slaw. Mix the remaining ingredients and toss with the shredded vegetables. Check seasoning.

Serve the fish with the slaw and mustard mayonnaise on the side.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Lemon meringue in a jar

Parmesan-dusted mielies

Oven-roasted pork neck in milk and sage

Baked chicken with brinjal and lemon

Haddock and fennel fish cakes

Hummus-topped angel fish with cayenne-dusted potato wedges

Baked nutty chicken with roast brussels sprouts

Roasted chakalaka

Citrus pork with coriander and sweet potatoes

Raspberry and coconut sponge

Beetroot carpaccio with Brie fritters

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Ingredients

Method