Dairy free Archives

Asian recipes

Thai sour orange curry

40 minutes

Salad recipes

Warm “kabbouleh” salad

30 minutes

Asian recipes

Duck ramen with tea-stained eggs

40 minutes

Asian recipes

Pad thai

20 minutes

Stew recipes

Dad’s oxtail

6 hours

Glazed clementines

30 minutes

Cauliflower recipes

Coconut-dressed cauli-rice winter salad

5 minutes

Cauliflower recipes

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

10 minutes

Chicken recipes

Chicken bollito misto

1 ½ hours

Pan-roasted hake with chilli and olives

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1 T olive oil
1 t salt
800 g hake fillets, scored
2 cloves garlic, finely chopped
1 red chilli, finely chopped
8 black olives, smashed and stoned
8 green olives, smashed and stoned
2 T olive oil
1 T lemon juice
sea salt and freshly ground black pepper, to taste
200 g baby spinach, blanched

Method

Heat the oil and salt in a frying pan over a high heat. Once smoking, pour the oil out of the pan and add a little more oil to the pan. This will prevent the fish from sticking.
Place the hake fillets in the pan skin side down and cook for 3–4 minutes, or until crisp. Turn and fry on the other side for 2 minutes, depending on the thickness of the fish.
Toss the remaining ingredients, except the baby spinach, in a bowl and coat evenly in the dressing. 4 Serve with the crispy salted fish and blanched spinach.

Cook’s note: Score the skin of the fish so that it doesn’t curl up when frying. Cut 3 small slits in the skin using a sharp knife.

DISCOVER MORE FISHY RECIPES HERE

Spinach lasagne

Beef rendang potjie

Amasi cheese

Japanese tempura sweet potato

Pork escalope with apple kimchi

Thai sour orange curry

Warm “kabbouleh” salad

Duck ramen with tea-stained eggs

Pad thai

Dad’s oxtail

Glazed clementines

Coconut-dressed cauli-rice winter salad

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Chicken bollito misto

Pan-roasted hake with chilli and olives

Pan-roasted hake with chilli and olives

Ingredients

Method