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




GIDEON SE SPRINGER-VISKOEKIES


GIDEON SE SPRINGER-VISKOEKIES
Ek het vanaand die lekkerste viskoekies ooit gebak.Dit was regtig heerlik! Ek het van gisteraand se oorskiet gebraaide springervis gebruik.
400 g gebraaide, gevlokte vis
1/2 koppie smash aartappels (gaar)
1 klein tot medium ui, gerasper
15 ml pietersielie, fyngekap
2 huisies knoffel, gekerf
5 ml suurlemoensap
5 ml bakpoeier
1 klein eier, effe geklits
meel om viskoekies in te rol
olie vir vlakbraai

Meng al die bestanddele goed en maak nie te groot balletjies wat effe platgedruk is en rol in die meel. Plaas in die koelkas vir omtrent ‘n halfuur. Bak in vlak olie omtrent 5 minute aan ‘n kant tot goudbruin. Plaas op dreineerpapier om van die oortollige olie ontslae te raak. Ek het dit saam met sweet chilliesous geniet en was dit nou lekker. Baaaaaie lekkerder as blikkie viskoekies, gaan dit beslis weer doen.
Resep en foto: Gideon Louw
Nota: Ekt vanaand vir ons viskoekies gebak, maar ipv die springer vis het ek gebraaide snoek gebruik en was heerlik!




POTATO AND TUNA-A-LA-KING BAKE


POTATO AND TUNA-A-LA-KING BAKE
Yesterday I had no idea what to make for supper….stood in front of the cupboard and took things out and then came up with the following (my own recipe) – Unfortunately by the time I remembered to take a photo it was all gone, will definitely make again and share a photo.
4 potatoes peeled and sliced
2 tins tuna
1 packet Royco Chicken-a-la king sauce
1/2 packet Mushroom soup powder
1 small packet chunky frozen vegetables
600 ml milk
Cheese
Salt and pepper

Boil potatoes until soft
While potatoes are boiling place milk, chicken-a-la-king sauce and mushroom soup powder in bowl and microwave (stirring occassionaly) until thickens.
Add tuna,  salt and pepper to the sauce and mix through
Once potatoes are soft:
In an ovenproof dish layer potatoes, then half the tuna mixture then the packet of vegetables,  then another layer of potatoes and then tuna.
Sprinkle grate cheese over the top and bake until cheese is lightly brown.
I served it on basmati rice.
Recipe:  Zelda Ellis
Photo:  Nicolette Yssel




SPRINGERVIS OP DIE KOLE


SPRINGERVIS OP DIE KOLE
Krap die skubbe af, vlek dit en bedek die vis met growwe sout vir 3 tot 4 uur. Spoel die vis af en druk dit droog met kombuis papier.
Braai dit op redelike warm kole vir ‘n paar minute, met die velkant na bo wat met knoffelbotter gesmeer word. Draai die vis om en smeer met baie knoffelbotter. Braai op die velkant oor matige kole vir ongeveer 20 minute. Haal van die rooster af en bedruip met ‘n bietjie suurlemoensap. Bedien dadelik.
Resep geplaas deur Gideon Louw
Foto: Gideon Louw




HEERLIKE TUNA TERT


HEERLIKE TUNA TERT
3 koppies gaar rys
2 blikkies tuna, gedreineer
4 eiers
200 ml melk
1 ui, gekap
6 eetlepels blatjang
4 eetlepels mayonnaise
2 eetlepels tamatiesous
genoeg kaas om oor te strooi

Meng alles saam en bak teen 180ºC grade tot gaar.
Foto: Deoni Kotze
Resep geplaas deur Deoni Kotze




LESDEE’S PICKLED FISH


LESDEE’S PICKLED FISH
500 g frozen hake fillets
75 g chilli-bite mix powder
Canola or sunflower oil
1 large onion, sliced into half-rings
3 whole cloves
5 ml curry powder
5 ml ground coriander
2 lemon leaves, torn
50 ml whole apricot jam
250 ml white vinegar
125 ml water
2 ml turmeric
40 ml brown sugar
2 ml ginger and garlic paste
salt to taste
60 ml golden sultanas

Partially thaw the fish, and roll each piece in the chilli-bite mix powder until well coated. Place into a pan of hot shallow oil and fry on both sides until attractively browned – about 5 minutes.
Remove with a slotted spoon and set aside. Do not be in a hurry to turn the cooking pieces over – wait until they cook sufficiently to lift away from the pan base themselves, to make lifting and turning easy without breaking the coating.
Gently fry half the onion slices in a little oil. Add the cloves, curry powder, coriander, lemon leaves and jam. Stir in the vinegar, water, turmeric, sugar, ginger and garlic paste, and the remaining onion slices. Simmer until the liquid reduces significantly.
Add the sultanas and check flavour for salt.
Pour this pickling sauce over the cooked fish. Cool completely before covering and refrigerating.
Changes:
I rolled my fish in a mixture of cake flour & maziena instead of the chilli bite mix & never added the sultanas.
Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Ban




THAI FISH CAKES WITH SWEET CHILLI SAUCE


THAI FISH CAKES WITH SWEET CHILLI SAUCE
400 g firm white boneless fish fillet, roughly chopped
1 clove garlic, peeled and quartered
4 stems fresh coriander, roots discarded
1 tbs red curry paste
1 tbs lemon or lime juice
1 egg
150 g green beans, trimmed, cut into 1cm rounds
peanut oil for frying
sweet chilli sauce

Place fish, garlic, coriander, curry paste, juice and egg into a blender or food processor.
Process until the mixture is well combined and is a smooth paste consistency.
Transfer to a large bowl and add the green beans.
Mix until well combined.
Add peanut oil to non-stick frying pan and place over medium heat.
Place fish cakes evenly around the pan.
Cook for 3-4 minutes then flip and brown on reverse side for a further 2-3 minutes until cooked through. Transfer to a plate and repeat with remaining mixture.
Serve with sweet chilli sauce and lemon or lime wedges, if desired.
Recipe posted by Louise Venter
Photo: Louise Venter




EASY PICKELD FISH


EASY PICKELD FISH
10-15 pieces of fish
6 / 8 large onions chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
some peppercorns
1/2 cup of sugar
2 tsp of salt
2 tablespoons of masala
2 teaspoons of turmeric
Some cake flour

Season fish with 1 tsp of salt and fish masala and some turmeric or packo masala, dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish. Place in a big bowl and put aside.
In a medium sized pot on high heat add a cup of water and a cup of vinegar, five bay leaves and some peppercorns, 2 teaspoons of turmeric and 2 tablespoons of fish masala (pickle fish masala you may use) and 1 ½ teaspoons of salt.
Bring to the boil and add six to eight onions that has been chopped or ringed.
Add half a cup of sugar. Simmer for 8 minutes until all the flavours has infused into onions. Take off heat and pour over the fish in a bowl.
Wait to cool. Cover and place in fridge until ready to eat.
Recipe and photo:  Elena Kaminaridou Prins