Brunch recipes

Haddock fish cakes with poached eggs

30 minutes

Breakfast recipes

Sweet quinoa cooked in almond milk

30 minutes

Gluten-free treat

Gluten-free pancakes with fresh dates

10 minutes

Braai recipes

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

30 minutes

Kebabs

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

20 minutes

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

10 minutes

Aliums

Sweet miso pork belly with charred leeks

40 minutes

Coriander pesto

Pepper recipes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

1 hour

Butternut recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Baked whole trout

25 minutes

Braai recipes

Braaied stuffed salmon

30 minutes

Braaied stuffed salmon

By Sibahle Mtongana

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 x 3.5–4 kg whole Norwegian salmon, head and tail intact, butterflied and deboned
Seafood rub, to taste
Sea salt and freshly ground black pepper
6 garlic cloves, crushed
6 T butter
3-4 small onions, thinly sliced
1 green pepper, cored and sliced
1 yellow pepper, cored and sliced
200 g cherry tomatoes
Fresh dill or oregano a handful

Method

Place each half of the fish on three layers of tinfoil and season liberally inside and out. Rub each half with garlic and dot with the butter.

Layer both sides with the onions and peppers and tomatoes. Scatter with the dill or oregano.

Wrap both halves tightly in tinfoil. Cook over medium coals for 30 minutes, turning every 5 to 7 minutes.

Note: the salmon should still be pink inside.

Read more about Chef Siba's three-course feast on the braai.

Spinach lasagne

Kung pao chicken

Durban fish curry

Haddock fish cakes with poached eggs

Sweet quinoa cooked in almond milk

Gluten-free pancakes with fresh dates

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

Sweet miso pork belly with charred leeks

Coriander pesto

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

Butternut and baby marrow chips with anchovy aioli

Baked whole trout

Braaied stuffed salmon

Braaied stuffed salmon

Ingredients

Method