1 Toss the slaw with the juice of 1⁄2 lemon, olive oil and seasoning. 2 To make the sweet potato chips, run the blade of a vegetable peeler down the sweet potatoes to make thin peels. Pat dry between 2 sheets of kitchen paper. Heat the…
Place all the ingredients for the peanuts into a saucepan and bring to the boil, simmer for 30 minutes and allow to cool. To make the turnip pickle, combine all the ingredients and allow to pickle while you cook the chicken. To make t…
Place the water, vinegar and sugar in a small saucepan over a medium heat and simmer until the sugar has dissolved. Pour the hot liquid over the sliced radishes and add the fresh ginger and fish sauce. Allow to stand for 30 minutes. M…
Salt the snoek and fry it in oil until cooked through. Remove it using a slotted spoon and set aside, reserving the oil. Bring the rest of the ingredients, except the sugar, to a boil. Turn down the heat and simmer until …
Dust the angelfish fillets with a little flour, salt and pepper, then shallow-fry in vegetable oil until nicely browned and just cooked. Set aside. Peel and halve the onions, then slice thinly across the grain. Combine the spices, vin…
In a saucepan over a low heat, simmer the sugar, fish sauce and chopped onion for 5 minutes, then set aside to cool. Add this mixture and the chopped garlic to the pork and mix well with your hands. Divide into 4 and shape into patties. T…
1. To make the couscous salad, prepare the couscous according to package instructions, then add the grated carrot, orange zest, ginger and coriander. Season, then add a splash of oil. 2. To make the pickled trout, combine the picklin…
Fry capers, anchovy fillets, chopped garlic, halved olives and chopped chilli in 2 T olive oil in a large ovenproof pan over a medium to low heat. When fragrant, add the cherry tomatoes and bring to a simmer. Add tomato paste and a l…
1. Preheat the oven to 220°C. Bake the hake for 20–25 minutes, or until golden and crisp. 2. Blend all the ingredients for the green dressing in a food processor or blender until smooth. 3. Make quick pickled onions by massaging the le…
Mix the beetroot, sugar, salt, vanilla seeds, lime zest and gin. Pack the cure mixture onto the trout, wrap tightly in clingwrap then chill for 6–8 hours, or until the trout has firmed up and taken on the colour of the beetroot. R…