Cheese recipes

Fennel, blue cheese and pecan nut tart

40 minutes

Caramelised shallots in tomato broth

30 minutes

Chilli recipes

Mediterranean-style warm salad with organic feta and chilli jam

15 minutes

Boards and

Fried green tomato and halloumi tapas

10 minutes

Green tomato salad with anchovy and sesame dressing

Pears poached in saffron syrup

20 minutes

Spiced date and honey custards

30 minutes

Rare beef with beetroot glaze and sheet potatoes

20 minutes

French toast

Hot Turkish eggs with brown mushrooms

5 minutes

Spice-rubbed and stuffed whole roasted trout

20 minutes

Spice-rubbed and stuffed whole roasted trout

By TASTE

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 20 minutes

Ingredients

1 whole trout (1.2–1.4kg)
2 t five-spice powder
1 t ground coriander
30ml (2T) palm sugar, grated, or brown sugar
2 leeks, sliced into julienne strips
2 red peppers, sliced into julienne strips
150 ml coriander leaves, loosely packed

For the fennel-and-onion salad:

2 red onions, sliced into julienne strips
8 red spring onions, thinly sliced on the diagonal
2 large bulbs fennel, trimmed and thinly sliced
4 sticks celery, trimmed and thinly sliced
1 cup flat-leaf parsley, coarsely chopped
150 ml orange juice
125 ml olive oil
4 cloves garlic, smashed
20 ml sambal oelek

Method

To make the spice rub and stuffing:

Preheat the oven to 240°C.

Heat a small, lightly oiled frying pan and fry the five-spice powder and ground coriander, stirring until fragrant. Stir in the sugar and lemon juice then remove from the heat. When cool enough to handle, use your fingers to rub the spice mixture into the flesh of the trout.

Combine the leek, pepper and coriander leaves, and use to fill the cavity of the trout. Using kitchen string, tie the trout at 3cm intervals, securing the filling down the length of the fish. Heat a heavy baking tray in the oven.

Wrap the tail and head of the trout in oiled foil. Line the tray with baking paper then place the trout on it. Roast for approximately 20 minutes (a good rule of thumb is 10 minutes per 2.5cm of thickness). Allow to sit for 5 minutes before cutting into slices. Remove the string before serving.

To make the fennel-and-onion salad:

Combine the onion, spring onion, fennel, celery and parsley. Whisk together the orange juice, olive oil, garlic and sambal oelek.

Pour over the salad and toss gently to combine.

To serve: Remove the string from the trout and serve on a bed of fennel-and-onion salad.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Fennel, blue cheese and pecan nut tart

Baked salmon and tomato pie

Caramelised shallots in tomato broth

Mediterranean-style warm salad with organic feta and chilli jam

Fried green tomato and halloumi tapas

Green tomato salad with anchovy and sesame dressing

Pears poached in saffron syrup

Spiced date and honey custards

Rare beef with beetroot glaze and sheet potatoes

Double-decadent French toast

Hot Turkish eggs with brown mushrooms

Spice-rubbed and stuffed whole roasted trout

Spice-rubbed and stuffed whole roasted trout

Ingredients

Method