Recipes Archive

Duck recipes

Spiced roast duck in a salt crust with a rhubarb-and-plum pickle

11⁄2 hours plus 20 minutes’ resting time

Bread recipes

Stuffed Turkish flatbreads

30 minutes

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Scotch eggs, two ways

20 minutes

Aliums

Grilled stuffed onions

45 minutes

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Braaied sumac chicken

1 hour

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Easter coconut marshmallow Horlicks with white chocolate

5 minutes

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Easter egg chocolate bark

15 minutes

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Chocolate éclairs with cherry jam

30 minutes

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Easter recipes

Pimped pickle fish

15 minutes

Grilled hake with lemon and chilli

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 x 300 g packet leeks, halved and blanched
1 kg whole hake, filleted
sea salt and freshly ground black pepper, to taste
2 lemons, sliced into rings
2 red chillies, sliced
2 cloves garlic, chopped
3 T butter, melted

Method

Place a large sheet of foil on the work surface and place the blanched leeks on top.

Place the hake on top of the leeks, then season. Top with the lemon, chilli and garlic.

Brush with melted butter. Wrap the hake firmly with the overlapping leeks. Seal the foil and braai for 30 minutes or until cooked.

Cook's note: A whole fish cooked in a foil parcel over the coals guarantees juicy, fall-apart tenderness and smoky flavour. For extra points, serve it with home-made aïoli.

Spinach lasagne

Kung pao chicken

Durban fish curry

Spiced roast duck in a salt crust with a rhubarb-and-plum pickle

Stuffed Turkish flatbreads

Scotch eggs, two ways

Grilled stuffed onions

Braaied sumac chicken

Easter coconut marshmallow Horlicks with white chocolate

Easter egg chocolate bark

Chocolate éclairs with cherry jam

Glazed Hasselback butternut squash

Pimped pickle fish

Chocolate cardamom crème caramel

Grilled hake with lemon and chilli

Grilled hake with lemon and chilli

Ingredients

Method