peppercorns Archives

Sauerbraten

3 1/2 to 4 hours

Chops recipes

Pear-cider pork chops with kohlrabi, pear and pea shoot salad

20 minutes

Breakfast recipes

Eggs Benedict

30 minutes

Snoek recipes

Pickled snoek

20 minutes

Curry recipes

Lamb curry filling for bunny chow

1 hour, 20 minutes

Dried mint and hazelnut dukkah with olive oil and crispbreads

15 minutes

Curry recipes

Butter chicken

25 minutes

Salted caramel pork shoulder

1½ hours

Grande Brie cheese with plum-and-pink peppercorn compote

30 minutes

Egg recipes

Smoked haddock egg pies

30 minutes

Whole baked salmon with tamarind and ginger

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 whole salmon, approximately 2–3 kgs
oil, for brushing
3 spring onions, sliced on the diagonal
4 limes
1 bunch coriander
8 peppercorns
1/3 cup Riesling (or use apple juice)
3 T tamarind paste
1 T finely grated palm sugar
½ t ground cumin
2 large red chillies, seeded and finely sliced
1 t soya sauce
1 T heaped finely grated ginger
1 bunch watercress, rinsed and sprigs picked

Method

Preheat the oven to 180°C.

Remove the fish from the refrigerator half an hour before baking. Rinse under cold water and pat

dry with paper towel.

Put a length of wide heavy-duty tinfoil onto a large, flat baking tray (ensuring that the tinfoil is at least twice as long as the fish) and brush with oil.

Put the salmon onto the tinfoil, then fill the cavity of the fish with the spring onion, 1 sliced lime, a handful of coriander leaves and the peppercorns.

Start to bring the tinfoil up around the fish and then pour over the Riesling. Wrap the fish in the tinfoil,

carefully crimping the edges of the tinfoil together so as to seal it. Bake for 40 minutes.

Turn the oven off and leave the fish in the closed oven for a further 45 minutes. Do not open the tinfoil.

To make the tamarind dressing, place the tamarind purée in a bowl with ½ cup water and stir

to combine. Add the palm sugar, ground cumin, chilli, soya sauce, ginger and 1 T finely chopped coriander leaves.

Undo the tinfoil and transfer the salmon to a serving dish. Peel away the skin from the top of the

fish and spoon over the tamarind dressing.

Arrange the watercress and the remaining limes, quartered, around the fish.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Home-Made Pickled Onion Jaffles

Sauerbraten

Pear-cider pork chops with kohlrabi, pear and pea shoot salad

Eggs Benedict

Pickled snoek

Lamb curry filling for bunny chow

Dried mint and hazelnut dukkah with olive oil and crispbreads

Butter chicken

Salted caramel pork shoulder

Grande Brie cheese with plum-and-pink peppercorn compote

Smoked haddock egg pies

Whole baked salmon with tamarind and ginger

Whole baked salmon with tamarind and ginger

Ingredients

Method