olive oil Archives

Bread recipes

Eastern style focaccia

30 minutes plus 10 minutes resting time

Pan-seared mackerel with warm potato-and-caper salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g lightly smoked fresh mackerel fillets
Olive oil, for frying

For the dressing, mix:

1 T white wine vinegar
2 T lemon juice
1 garlic clove, crushed
1/3 cup olive oil
Sea salt and freshly ground black pepper, to taste

For the warm potato-and-caper salad:

500 g small potatoes, halved
2–3 T capers, drained
2 T olive oil
6 salad onions, finely chopped
2–3 T Italian parsley chopped
1–2 hard-boiled free-range eggs, chopped
Sea salt and freshly ground black pepper, to taste

Method

Oil the fish well and sear, skin side down, in a hot pan until the skin is crisp. Turn and briefly sear the flesh side. Lift onto a platter (or 4 plates) and spoon over half the dressing. Serve with the warm potato-and-caper salad.

To make the warm potato-and-caper salad, steam the potatoes until tender. Mix with the capers and olive oil. Add the remaining dressing and toss gently with the onions. Sprinkle with the parsley and egg and season to taste.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Pan-grilled smashed chicken fillets with green herb sauce

Giant cheesy fish cakes with pistachio pesto

Harissa lamb chops with blistered tomatoes on skewers

Poached egg-and-atchar salad

Spinach-and-bacon pies with cream-cheese pastry

Braaied yellowtail with apricot ginger glaze

Eastern style focaccia

Steamed Indian bread with tomato relish and curry-leaf butter

Salty brussels sprout chips

Roast cabbage with blue cheese and bacon

Braised chicken with root vegetables on barley pilaf

Pan-seared mackerel with warm potato-and-caper salad

Pan-seared mackerel with warm potato-and-caper salad

Ingredients

Method