Asian recipes

Skordalia with fried baby marrow and lemon

Coarse pork and herb terrine

1¾ hours, plus chilling overnight

Apple recipes

Slow-roasted pork with spiced apple relish

4¼ hours

Minestrone with smoked ham rasher

1 hour 10 minutes

Chilli recipes

Laksa red chilli and Thai basil clam curry

25 minutes

Ice cream

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

30 minutes

Avocado recipes

Spiced nacho-crumbed chicken with avocado and fresh corn rice

10 minutes

Pan-grilled fish with pea-and-mint puree

6 minutes

Pan-grilled fish with pea-and-mint puree

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 6 minutes

Ingredients

Olive oil, for greasing
2 portions yellowtail (about 180 g each), filleted
Sea salt and freshly ground black pepper
Celery, thinly shredded
Cucumber, thinly shredded
A handful of pea shoots (if available)
Lemon wedges, for serving

For the pea-and-mint purée:

250 g frozen peas
¼ cup cream
¼ cup vegetable stock
1 clove garlic, crushed
2 T mint leaves
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.
Lightly oil the fish and season to taste. In a cast-iron pan over a high heat, briefly sear the fish skin side down.
Transfer to a baking pan (place the fish skin side down) and finish cooking in the oven for 4 minutes, or until just cooked but still moist.
Serve on the pea-and-mint purée, topped with shredded celery and cucumber and pea shoots (if available). Serve with lemon wedges.

To make the pea-and-mint purée: In a saucepan over a medium heat, cook the peas with the cream, stock, garlic and seasoning until tender. Add the fresh mint leaves and blend until smooth.

Cook’s note: Dorado will work equally well in this recipe.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Asian chilli-pork pancakes

Skordalia with fried baby marrow and lemon

Coarse pork and herb terrine

Slow-roasted pork with spiced apple relish

Minestrone with smoked ham rasher

Laksa red chilli and Thai basil clam curry

Lemon meringue ice cream

Puff pastry berry pots

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

Spiced nacho-crumbed chicken with avocado and fresh corn rice

Pickled cucumber salsa

Pan-grilled fish with pea-and-mint puree

Pan-grilled fish with pea-and-mint puree

Ingredients

Method