salt and pepper Archives

Bacon recipes

Seared ostrich with griddled pap

5-10 minutes

Citrus recipes

Warm goat’s cheese and citrus salad with caramelised lemon dressing

5 minutes

Roast chicken

Roast chicken pieces with rosemary and roast cauliflower

45 minutes

Anchovy recipes

Braised broccoli on gnocchi with anchovy-garlic oil

40 minutes

Lemony fried chicken and green beans

10 minutes

Aliums

Garlicky mushrooms with spinach and cream

10 minutes

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Cooking with

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

10 minutes

Cheese recipes

Fish-and-feta cakes

10 minutes

Fish-and-feta cakes

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes chilling time

Cooking Time 10 minutes

Ingredients

400 g hake fillets
1 onion, finely chopped
2 T sunflower oil, plus extra for frying
1 garlic clove, crushed
2 T chives, chopped
400 g potatoes, peeled, cooked and mashed
100 g feta, crumbled
Sea salt and freshly ground black pepper, to taste
½ cup flour, for dusting
2 free-range eggs, beaten
100 g breadcrumbs
Lemon wedges, for serving

Method

Place the fish in a suitably sized pan and add just enough water to cover the hake. Bring to a simmer, then remove from the heat and leave to cool in the liquid. Drain.

To make the fish cakes, separate the cooked hake into fairly large flakes, discarding any skin. Fry the onion in 2 T oil until soft and pale golden, then stir in the garlic and chives. Mix the onion with the fish, potatoes and feta in a separate bowl and season to taste.

Divide the mixture into 12 to 15 fish cakes. Dust the fish cakes in the flour, dip them into the beaten egg, and finally into the breadcrumbs. Chill for 30 minutes to firm up.

Fry the fish cakes in medium-hot shallow sunflower oil for 4 minutes a side, or until golden, crisp and heated through.

Serve with lemon wedges or home-style mayonnaise and steamed spinach or a mix of greens.

Discover more seafood recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

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

Tuna-and-bacon tartlets

Spinach and sweet potato soup

Seared ostrich with griddled pap

Warm goat’s cheese and citrus salad with caramelised lemon dressing

Roast chicken pieces with rosemary and roast cauliflower

Braised broccoli on gnocchi with anchovy-garlic oil

Lemony fried chicken and green beans

Garlicky mushrooms with spinach and cream

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Fish-and-feta cakes

Fish-and-feta cakes

Ingredients

Method