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Amarula Cream Martini

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5 to 7 minutes

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10 minutes

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Sweet quinoa cooked in almond milk

30 minutes

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

10 minutes

Coriander pesto

Baked whole trout

25 minutes

Baked whole trout

By Luke Dale-Roberts

Serves 4

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
1 large onion, roughly chopped
1 clove garlic, chopped
2 t rosemary, chopped
100 g walnuts, toasted
60 g raisins
50 g anchovy fillets, chopped
1 x 400 g chickpeas in a can, drained
80 ml Cabernet Sauvignon
Maldon salt, to taste
1 x 800 g whole trout
1 whole large fennel with bulb and stalks
1 lemon, sliced

Method

Preheat the oven to 200°C.

Heat the olive oil in a medium-sized saucepan and cook the onion, garlic and rosemary until tender. Add the walnuts, raisins, anchovy and chickpeas and fry for 2 minutes.

Add the wine to deglaze the saucepan, stirring well. Season to taste. Set aside to cool.

Fill the fish with the stuffing, top with the lemon slices and secure with string.

Place the fennel stalks in a roasting tray and top with the fish.

Bake for 20 to 25 minutes, or until the skin is crisp and the fish is cooked.

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Amarula Cream Martini

Asian fish cakes with chilli mayonnaise

Tart green tomato and sweet watermelon salad with tomato seed dressing

Almond, Clemengold and olive oil cake

Salmon with kale and Asian dressing

Chickpea vindaloo curry

Cape Malay seafood curry

Mushroom crostini

Sweet quinoa cooked in almond milk

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

Coriander pesto

Baked whole trout

Baked whole trout

Ingredients

Method