ALTA SE SNOEK BRAAISOUS


ALTA SE SNOEK BRAAISOUS
2 eetlepels appelkooskonfyt
1 suurlemoen se sap
1 teelepel fyn knoffel
4 eetlepel botter

Smelt al die bestanddele saam en smeer gereeld oor die snoek terwyl dit gebraai word.
Foto: Alta Gunter Van Dyk




VISPASTEI


VISPASTEI
1 kg aartappels, in blokkies gesny en gekook
2 blikkies tamatie pilchards, skoongemaak en behou sous
1 klein pakkie sampioene, in ringetjies gesny
2 eetlepels fyngekapte groen soetrissie
2 uie, fyngekap
1 teelepel fyngekapte knoffel
sout en peper, gemengde kruie na smaak
2 eetlepels blatjang
2 koppie melk
½ pakkie wit uiesoppoeier
2 koppies melk vir sous
1 koppie kaas gerasper
Genoeg botter of margarien en melk vir fyn aartappels

Maak fyn aartappels met botter, warm melk, sout en peper. Voeg kaas by en meng goed.
Braai uie, groen soetrissie tot sag en uie ligbruin.
Voeg die sampioene by en braai tot sag.
Maak vis fyn en voeg by uiemengsel saam met die sous.
Voeg bladjang, sout, peper en kruie by en meng goed.
Maak ½ pakkie soppoeier aan met 2 koppies melk
Kook in mikrogolf en roer elke 1 minuut tot dikte wat jy verlang.
Voeg by vis mengsel meng deur en haal van stoof af.
Skep ‘n laag fyn aartappels in gesmeerde bak.
Skep die vismengsel oor die aartappels.
Skep laaste laag aartappels en maak gelyk.
Stip met botter so 4 klein stukkies.
Bak in voorverhitte oond by 180ºC vir so 30 min of tot ligbruin.
RESEP EN FOTO: Ronell Muller Boshoff




FISH CAKES FROM PILCHARDS


FISH CAKES FROM PILCHARDS
3 tins tomatoes based pilchards
1 tin chili pilchards
garlic to taste
parsley to taste about 3 ml
onion
1 potato
3 eggs
flour or bread crumbs or self raising flour
spices to taste
optional extras
grated cheese
finely grated carrot

Drain the 3 tins of tomatoes pilchards.
Add to a bowl once drained.
Place the chili pilchards with sauce in the bowl.
Add finely chopped onion and finely grated potato.
Add garlic, parsley and spices to taste.
Add any extras as desired.
Mix together until well incorporated.
Add 3 eggs and mix well.
And flour until the mix is right to make fish cakes.
Dust hands with flour to prevent sticking.
In a thick based pan heat oil and then place the fish cakes I the pan on a medium heat. Once crusted turn over.
Place on paper towel once cooked to drain oil.
Top up oil as required allow oil to warm before add fish cakes.
Freeze and enjoy when require.
Recipe: Gordon Hodge




SEARED SALMON FILLET


SEARED SALMON FILLET
Wie sê jy mag nie lekker eet op moedersdag as jy op dieet is nie…
2 teaspoons olive oil
4 salmon fillets, skin on
salt and pepper
dill fronds, for garnish
lemon slices, for garnish

Heat a large non-stick pan over high heat with olive oil. Liberally season salmon with salt and pepper.
Place skin side down in pan and reduce heat to medium-low.
Do not move fillets. Allow to cook about 4-5 minutes or until well browned and cooked about three quarters of the way through.
Turn fillets and cook about 2 minutes more, or until still just barely pink in the center.
Serve immediately, with the skin side up.
(Mine is skin side down because not allowed on diet😥, but promise it is so crispy!)
Recipe posted by Amanda Conradie
Photo: Amanda Conradie




HADDOCK PASTA

HADDOCK PASTA
3-4 pieces of haddock
600 ml milk
250 ml cream
3 tablespoons butter
1 teaspoon crushed garlic
fish spice
salt and pepper to taste
5 g parsley
300-500 g cooked macaroni or similar pasta

Heat milk, butter, garlic and spices in electric frying pan or pan.
Place fish into mixture and cook ± 7 min a side on low heat.
Remove fish when cooked and place on cutting board.
Flake the fish, removing skin pieces and bones.
Turn up heat on pan and add cream, cook until mixture starts to thicken.
Dish flaked fish back in to pan and mix through.
In a large bowl mix the pasta with haddock (and sauce).
Dish up warm and top with Parmesan cheese.
Recipe posted by Leonie Kerkhofs Van Wyk




KERRIEVIS INGELE


KERRIEVIS INGELE
1.75 kg geelbek, kabeljou, koningklip of enige droë wit vis
sout/peper
4 middelslag ui
125 ml suiker
45 ml matige kerrie
15 ml borrie
20 ml sout na smaak
2.5 ml rooipeper (opsioneel)
750 ml asyn
125 ml water
6 gekneusde suurlemoen blare

Maak vis skoon en sny in mootjies.
Strooi sout en peper liggies oor.
Skil en sny uie in dun ringe.
Meng suiker, kerriepoeier, borrie, 20 ml sout, rooipeper (indien gebruik), asyn, en water in ‘n groot platboom kastrol. (nie yster of aliminium nie)
Voeg uieringe en suurlemoen blare by en kook 20 to 30 minute.
Sit vismootjies versigtig in die mengsel sodat almal bedek is en kook nog 20 minute of tot vis goed gaar is. Skep af en toe van die kerriesous oor die vis en draai mootjies om indien nodig.
Pak die vis in lae in bottels of erdebak en giet van die warm kerriemengsel oor elke laag sodat dit heeltemal bedek is. Giet res van die sous bo-oor en laat afkoel. Verseël en bêre op koel plek. Die vis sal na 2 tot 3 dae geeët kan word.

WENK:
Stokvis kan ook gebruik word. Sny in mootjies, strooi sout oor en laat oornag in yskas staan voordat gekook word.
Ek het gevriesde hake medallions gebruik, oornag in yskas ontvries.
Ek het lourierblare gebruik.
Laaste 10 minute het ek vis omgedraai en sous bo-oor geskep.
Foto: Marie Dumas Jennings




BARRACOUTA


BARRACOUTA
Ons het eers die vis winddroog gemaak en lekker met growwe pienk sout ingesmeer. Albei kante.
Maak marinade van:
100 ml suurlemoen sap
20 ml Worcestershire sous
250 ml Ina Paarman Lemon Marinade
150 ml goue stroop

Plaas die vis in die marinade.
Vis het vir so 8 ure in marinade gelê.
Braai op velkant op warm vuur vir so 10 min in toeknyp rooster, draai om en braai vir so 5 min.
Resep en foto: Flipkotie Olivier




BRAAI SNOEK MET SAMPIOENE


BRAAI SNOEK MET SAMPIOENE
2 blikkies room sampioensop
2 koppies gouda kaas
botter
vis speserye

Sit snoek met rugkant op foelie, maar smeer rugkant goed met die botter in en gooi vis speserye oor die botter.
Dan vleis kant van vis.
Smeer ook lekker botter en gooi vis speserye oor. Gooi albei blikkies cream of mushrooms bo-oor.
Sit in die oond of vuur, wanneer cream of mushrooms begin kook bo-op vis. Gooi die kaas oor en haal af as die kaas gesmelt het.
Mens kan nie ophou eet. Baie lekker!
Resep: Flipkotie Olivier




PICKLED FISH


PICKLED FISH
1,4 kg *hake (I bought plain 10 x 3 cm portions)
4 large onions, halved and sliced thick
100 ml oil for frying
500 ml brown vinegar
250 ml water
200 ml brown sugar
15 ml pickling spices
5 ml whole coriander
20 ml medium strength curry powder
15 ml garam masala
15 ml turmeric
3 ml cayenne pepper
10 whole cardamom pods (they enhance the lemony flavour)
5 ml ground ginger
4 bay or lemon leaves
10 ml salt
*use any firm white fish instead of kabeljou or yellowtail

Defrost the hake portions overnight in fridge. They might not be completely defrosted by the time you use it but that’s fine. Cut each portion in 4. Set aside while preparing the curry pickling sauce.
Fry the onions only until translucent but not browned. Add the spices and curry and fry for a few minutes. Add the rest of ingredients except the fish. Cook for about 15 minutes. Lower the fish cubes carefully into the sauce and allow to simmer until the fish is just cooked. Mine cooked for about 20 minutes max as a few pieces were still slightly frozen as I put them into the sauce.
Carefully spoon out into a flat glass, ceramic or plastic dish. I prefer ceramic or glass as it can’t stain from the turmeric. Allow to cool completely then cover and put into the fridge for up to 3 days before eating and/or bottling the cold pickled fish into sterilised cold jars. I would suggest keeping it in the fridge.
Serve with brown seed loaf and butter.
Recipe: Elsabie Templeton
Photo’s: Elsabie Templeton




TUNA PASTA


TUNA PASTA
¾ pak pasta, gekook en water afgegooi
4 blikkies tuna, vloeistof afgegooi
2 uie, fyngekap
½ groen soetrissie, fyngekap
1 liter witsous, tuisgemaak
1 eetlepel knoffel, fyngekap
pasta spice Ina Phaarman of Italian herbs
sout en peper
1 blikkie boerie tamatie relish of tamatie relish all gold
genoeg gerasperde kaas

Braai uie, knoffel, groen soetrissie tot sag.
Voeg die tuna by en meng deur.
Voeg speserye of Italian herbs by asook boere relish en meng deur.
Voeg nou die pasta by asook die witsous en meng deur.
Strooi die kaas bo-oor en bak in voorverhitte oond van 180ºC vir 25 min. Tot bruin.
Resep en foto: Ronell Muller Boshoff