Beef recipes

Pot-roasted sticky oxtail with port and dried fruits

1½ hours

Gnocchi recipes

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

15 minutes

Oven-baked lamb-shank curry with confit quince

1½ hours

Offal recipes

Panfried kidneys with creamed potato, fresh green beans and fried gremolata

40 minutes

Offal recipes

Poached tongue in a mustard cream with root vegetables

1 ½ hours

Warm squid and chermoula salad with crisp fennel

5 minutes

The modern Caesar

10 minutes

The healthy caesar sandwich

5 minutes

The classic caesar

5 minutes

Soup recipes

Baby spinach soup with olives and oregano

20 minutes

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

90 minutes, plus 5 minutes grilling time

Fish recipes

Grilled whole fish with watermelon salsa

10 minutes

Grilled whole fish with watermelon salsa

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

sea salt and freshly ground black pepper
2 whole fish (400 g each), such as hake or santer, cleaned
4 T olive oil
2 red chillies
½ onion, diced
3 cloves garlic, thinly sliced
½ cup fresh coriander
2 T fresh parsley, finely chopped
2 T lime juice
1 small watermelon, sliced, for serving

For the salsa, combine:

1 spring onion, finely diced
½ cucumber diced
a handful of coriander leaves
2 T lime juice
sea salt and freshly ground black pepper, to taste

Method

Heat a griddle pan over medium heat. Season the fish and drizzle with the olive oil.

Fry the fish on both sides for a total of 6 to 8 minutes, or until the meat is tender and opaque in colour. Remove and keep warm in the oven.

Fry the remaining ingredients in the pan juices until tender and then ladle onto the fish.

Serve on sliced watermelon with a side helping of salsa.

Cook’s note: Serve with roasted vine tomatoes.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Pot-roasted sticky oxtail with port and dried fruits

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

Oven-baked lamb-shank curry with confit quince

Panfried kidneys with creamed potato, fresh green beans and fried gremolata

Poached tongue in a mustard cream with root vegetables

Warm squid and chermoula salad with crisp fennel

The modern Caesar

The healthy caesar sandwich

The classic caesar

Baby spinach soup with olives and oregano

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

Grilled whole fish with watermelon salsa

Grilled whole fish with watermelon salsa

Ingredients

Method