Home
Recipes
Woolworths Passion Fruit Sauvignon Blanc

Aliums

Onion amok curry

40 minutes

Braai recipes

Garlic-and-burnt leek creamed corn

20 minutes

Christmas recipes

Pea salad with aïoli

Chopped salad

15 minutes

Christmas recipes

Potato salad with preserved lemon crème fraîche

10 minutes

Christmas recipes

Trout crudo

10 minutes

Italian recipes

Lemon tart with pine-nut brittle

1 hour

Braai recipes

Grilled hake with lemon and chilli

30 minutes

Grilled hake with lemon and chilli

By Abigail Donnelly

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.

Air-fryer jerk chicken wings

Curried lamb mince with amagwinya

Beef-and-vegetable stir-fry

Onion amok curry

Garlic-and-burnt leek creamed corn

Pea salad with aïoli

Chopped salad

Potato salad with preserved lemon crème fraîche

Trout crudo

Lemon tart with pine-nut brittle

Grilled hake with lemon and chilli

Grilled hake with lemon and chilli

Ingredients

Method