limes Archives

Asian recipes

Green salad of green and Tigarella tomatoes

Chilli-spiked coconut and chicken rice noodles

35 minutes

Milk recipes

Whole baked salmon with tamarind and ginger

40 minutes

Sausage recipes

Chorizo meatballs with paw-paw salsa

20 minutes

Leftovers recipes

Spicy roast chicken and lime watermelon wraps

35 minutes

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Braai recipes

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

10 - 15 minutes

Fish recipes

Seafood laksa

25 minutes

Seafood laksa

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

For the spice paste:

3 tender hearts of lemongrass stalk, minced
4 red chillies, seeded and chopped
1 thumb-sized knob ginger, peeled and grated
4 slices galangal
1 t shrimp paste
3 shallots, peeled and chopped
3 large cloves garlic, peeled and chopped
4 T peanut oil
1/4 cup coriander leaves, chopped
1 t ground turmeric
1 t light brown sugar
1/4 cup cold water

For the coconut broth:

1 T peanut oil
1/2 cup prepared spice paste
1 x 400 ml coconut milk
1/4 cup coriander, roughly chopped
1/4 cup basil, torn
1 T fish sauce

To assemble:

1 head tatsoi, rinsed and chopped
1 T peanut oil
Sea salt and freshly ground black pepper
250 g Chinese egg noodles, cooked according to package instructions and rinsed
8 large shelled and deveined prawns, pan-seared for 2 minutes on each side
160 g calamari, cooked
4 x 80 g sustainable linefish fillets, pan-seared for 3 minutes on each side
Garlic-chilli sauce, to serve
Crispy shallots, to serve
Lime wedges, to serve

Method

To make the spice paste, blend the lemongrass hearts, chillies, ginger, galangal, shrimp paste, shallots, garlic and oil.

Add the coriander, turmeric, sugar and water and blend at the highest speed to form a smooth paste. Scoop into a glass jar and chill until required.

To make the coconut broth, heat the peanut oil in a large saucepan over a medium to high heat, then stir in the spice paste. Keep stirring for about 3 minutes until the mixture has browned slightly. Pour in the coconut milk, bring to a simmer, reduce the heat, stir in the herbs and fish sauce, and simmer for 5 minutes. Strain and keep warm.

To assemble, wilt the tatsoi over a medium heat in the peanut oil and season to taste.

Warm the noodles in boiling water, toss with the wilted tastoi and divide equally among 4 large soup or noodle bowls. Arrange the seafood over the noodles and spoon over the sauce.

Top with fresh coriander and serve with sambal or garlic-chilli hot sauce, crispy shallots and lime wedges.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Asian-style tomato ragout

Green salad of green and Tigarella tomatoes

Frozen litchi daiquiri

Roast cauliflower croquettes

Chilli-spiked coconut and chicken rice noodles

Lime-and-coconut milk granita

Whole baked salmon with tamarind and ginger

Chorizo meatballs with paw-paw salsa

Spicy roast chicken and lime watermelon wraps

Kebabs with tomato salad and roasted garlic and peanut dressing

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

Seafood laksa

Seafood laksa

Ingredients

Method