Recipes Archive

Steak recipes

Venison steak bowls

30 minutes

Mushroom recipes

Venison Stroganoff

30 minutes

Cheese recipes

Parmigiano Reggiano chicken meatballs with polenta

40 minutes

Air-fryer recipes

Air-fried fish with sundried tomato filling

10- 12 minutes

Cauliflower recipes

Grana Padano broth with roasted Romanesco cauliflower

2 hours 15 minutes

Berry recipes

Duck breasts with blueberry-and-tarragon sauce

40 minutes

Beverage recipes

Pickle martini

Pan-fried hake on pea purée

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

2 heads garlic
2 T olive oil
300 g frozen peas
½ cup cream
2 T butter
sea salt and freshly ground black pepper, to taste
4 x 150g fresh hake fillets
leeks 2, sliced lengthways

Method

1. Preheat the oven to 180°C. Slice the tops off the garlic, drizzle with 1 T olive oil, wrap in foil and roast for 20–25 minutes until soft.

2. Boil the peas until just tender, drain, then blend with the cream and 1 T butter until smooth. Season well.

3 .Sauté the leeks in 1 T butter until soft and slightly golden.

4. Season the hake with salt and pepper. Pan-fry skin-side down in 1T olive oil until crispy and cooked through, about 3–4 minutes per side.

5. Serve the hake on the pea purée, topped with the leeks and roasted garlic.

Cook’s note: These flavours pair beautifully with a cheese course – consider serving this as a main followed by a wedge of blue or goat’s cheese.

Find more fish recipes here

Photographs: Jan Ras
Food assistant: Bianca Jones

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Venison steak bowls

Venison Stroganoff

Parmigiano Reggiano chicken meatballs with polenta

Air-fried fish with sundried tomato filling

Grana Padano broth with roasted Romanesco cauliflower

Duck breasts with blueberry-and-tarragon sauce

Pickle martini

Spicy prawn and mussel stew with butter-toasted ciabatta

Trout with harissa chickpeas and warm artichoke salad

Black pepper fried squid with caper salt and French-style mayo

Hot-smoked salmon with cacio e pepe cream

Pan-fried hake on pea purée

Pan-fried hake on pea purée

Ingredients

Method