pink peppercorns Archives

Butternut recipes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

1 hour

Sabrosa strawberry and trout ceviche with gooseberry dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

500 g lightly smoked trout, skin removed
1 x 400 g Woolworths Sabrosa strawberries punnet
250 g Woolworths fior di latte cheese
1 lime, zested
coriander, to garnish
pink peppercorns, to garnish

For the gooseberry dressing:

1 x 200 g Woolworths gooseberries punnet
4 t rice vinegar
2 t fish sauce
2 t extra virgin olive oil
1 clove garlic, finely chopped
2 t fresh ginger
2 t finely chopped coriander, roughly chopped

Method

Cut the trout fillet into bite-sized chunks and place on a large serving platter or on individual serving dishes. Hull and quarter the strawberries and add to the dish.

Tear the fior di latte cheese over the salad and top with the lime zest. Drizzle over the dressing and garnish with the coriander and pink peppercorns.

To make the dressing, squeeze half the gooseberries into a mixing bowl. Slice the remaining berries in half and add to the bowl. add the remaining ingredients and mix well.

Discover more ceviche recipes here.

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Sticky tofu-and-black rice bowl with quick-pickled cabbage

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Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

Blackened trout with currant butter and lemony Brussels sprouts

Strawberry-and-cream yoghurt cake

Salmon pâté with crispy fried capers

Baba ganoush with roast baby beetroot and almond brittle

Cheese asparagus sticks with herbed dip

Tumbled tomato-and-peach salad

Moskonfyt-roasted beetroot with yoghurt

Peach-and-coriander pickle

Starry watermelon salsa salad

Sabrosa strawberry and trout ceviche with gooseberry dressing

Sabrosa strawberry and trout ceviche with gooseberry dressing

Ingredients

Method