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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 tablespoon red curry paste
1 tablespoon lemon or lime juice
1 egg
150 g green beans, trimmed, cut into 1 cm 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




PICKLE FISH FROM PAMMY’S KITCHEN


PICKLE FISH FROM PAMMY’S KITCHEN
2 kg stockfish or hake
5 big onions, sliced in circles
thumbnail knob of ginger, grated
4 teaspoons garlic
salt and pepper, to taste in fish
3 tablespoons Rajah mild curry powder
2 teaspoons turmeric
1 teaspoon allspice (10 balls if whole)
1 teaspoon fine cumin
1 teaspoon fine coriander seed
1 teaspoon whole black peppercorns
6 bay leaves
750 ml brown vinegar
1 cup brown sugar
seasoned flour for fish
oil for frying

Clean and wash fish.
Slice in to portions.
Salt and pepper and leave to rest.
In a big pot on low heat fry onions, garlic and ginger till just soft. Do not brown. Don’t use too much oil.
Then add all spices and warm thru till you can smell the flavours.
Then add vinegar and sugar. Stir till sugar is melted and simmer for 30 minutes.
Put aside.
Dust fish with seasoned flour and shake off excess.
Fry on medium heat till brown; about 5 min each side.
Drain on kitchen paper.
Pack into glass or ceramic dish in layers – one layer onions one layer fish.
Pour remainder of juice over and let stand.
When completely cool store in fridge. Ready to eat in 24 hours. Better flavour the longer it stands.
You can add a chilli or two if you want more heat. Fry with onions.
Recipe posted by Pam Mc Allister
Photo: Pam Mc Allister




DENZY SE KERRIEVIS


DENZY SE KERRIEVIS
(Curry pickled fish)
½ koppie olie
6 uie, in ringe gesny
vis van keuse, in stukkies gesny ( ek het twee heel vars stokvisse gebruik)
2 eetleppels kerriepoeier
1 pakkie pickle spice
4 lourierblare
2 teelepels koljander
1 teelepel swart peperkorrels
2 eetlepels borrie
2 koppies suiker
2 koppies asyn

1 koppie koekmeel
2 koppies water
1 koppie blatjang
1 koppie appelkoossap
2 eetlepels Maizena
sout en peper

Vis:
Verhit olie. Sout en peper vis, rol in koekmeel en bak tot gaar. Hou eenkant.
Uie:
Kook uieringe in water vir 5 min. Voeg kerrie masala, borrie, lourierblare, pickled spice, peperkorrels, coriander sade, asyn, suiker, blatjang, appelkoos sap by en kook uie tot lekker sag. Meng 2 eetlepels Meizena met bietjie water en voeg by sous om lekker te verdik. Pak vis in bak en gooi uiesous oor. Laat afkoel en plaas in yskas vir 2 dae. Denzy.
Resep en foto: Denzel Koenana