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Butternut with gochujang cream

30 minutes

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20 minutes

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1 hour

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45 minutes

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2 hours 45 minutes

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5 minutes

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3–4 hours

Cooking with

Cape brandy pudding

40–50 minutes

Herby trout ceviche

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ marinating time

Ingredients

1 lemon, zested and juiced
2 limes, zested and juiced, plus extra for serving
100 g spring onions
1 red chilli, thinly sliced
1 sweetcorn cob
400 g Woolworths fresh trout fillets, cubed
5 g fresh coriander
1 T Tabasco sauce
salt, to taste
salt-and-vinegar chips, for serving

Method

Combine all the ingredients except the chips. Cover and chill for 30 minutes. Spoon onto a platter and serve with the chips.

Cook's note: You could serve this ceviche with taco shells, freshly cut avocado and a heap of shredded lettuce.

Find more fish recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

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Butternut with gochujang cream

Crumbed pork cutlets with tonnato sauce

Potato-and-corn pie

Maple roast brinjal

Shortrib adobo with ting

Raw butternut salad

Rainbow kachumbari

Peach-and-tomato salad

Spezzatino

Cape brandy pudding

Herby trout ceviche

Herby trout ceviche

Ingredients

Method