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Cape Kedgeree
*
2 ounces butter
* 4 cups cooked fish, flaked
* 2 cups cooked rice
* 4 hard-boiled eggs, separated into whites and yolks
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 1/2 cup evaporated milk
In a saucepan, heat the butter over medium heat.
Add the fish and rice and stir gently to combine. Chop the egg
whites and add to the pan, along with salt, pepper, and milk. Stir
gently until heated through. To serve, garnish with egg yolks,
passed through a fine wire sieve.
Gesmoorde
Snoek
* 4 Large Onions, Finely
chopped
* 250 grams Butter
* 4 Large Potatoes, Boil, Skin, Cube
* 1 Kilogram Smoked Snoek, Boned and Flaked
* Worcestershire sauce
* Freshly ground black pepper
* Nutmeg
Fry onions in 60g butter un til translucent. Add
potatoes and snoek, ,with with a fork. Add remaining butter,
Worcester sauce, pepper and nutmeg, stir over heat until butter has
melted and mixture is well combined. Serve at once.
Serve with Rice and Glazed Sweet Potatoes.
Try using smoked salmon instead of the Snoek.
l'Agullas Yellowtail
* 2-3 kgYellowtail
* Cooking oil
* Vinegar
* 2 medium onions, chopped
* 125 grams cheddar cheese, grated
* Seasoned bread crumbs
Fillet the Yellowtail, leaving the skin on.
Prepare a marinade using 2 parts cooking oil and 1 part vinegar,
mixed with the chopped onions.
Marinade the fish for at least 1 hour.
Meanwhile, add breadcrumbs to the cheese to make a crust mixture
(don't be shy with the breadcrumbs).
Remove the fish from the marinade and place skin side down on a
braai rooster (BBQ fish basket)
Pack the cheese and breadcrumb mixture on top of the fish to form a
crust.
Braai over a medium fire until the underside of the skin
blisters.
Turn the fish over and cook until the crust is light brown and the
fish begins to flake when pulled apart with a fork.
Pickled
Fish
* 2 kilograms firm-fleshed white
fish eg. yellowtail
* 4 large onions, sliced
* 750 milliliters vinegar
* 125 milliliters water
* 20 milligrams salt
* 125 milligrams sugar
* 40 milligrams curry powder
* 15 milligrams turmeric
* 2 milligrams cayenne pepper
* 1 piece crushed root ginger
* 10 coriander seeds
* 5 lemon or bay leaves
Clean and fillet the fish and cut it into portions.
Combine all the other ingredients in a deep saucepan and simmer for
20 minutes. Add the fish and simmer for a further 20 minutes,
taking care not to break the fish. Remove with a slotted spoon and
layer into a glass dish. Pour the curry sauce over. Leave to cool,
then cover tightly and leave to mature in the refrigerator for at
least 3 days before use, but preferably longer.
Serve with brown bread and butter.
Green Bean
Bredie
* 2 tablespoons oil
* 1-1/2 pounds lamb, cut into bite-sized
pieces
* 1 cup coarsely chopped onions
* 1 teaspoon minced garlic
* 1 teaspoon minced fresh ginger root
* 1/2 cup water
* 1 pound fresh green beans, trimmed, cut into
1" lengths
* 2 medium potatoes, peeled, cut into 1/2"
dice
* 1 tablespoon finely chopped fresh hot chili
peppers
* 1/4 teaspoon dried thyme
* 1 teaspoon salt
* Pepper
In a large skillet heat the oil over moderate heat.
Add the lamb and brown it in batches.
Transfer pieces to a plate.
Add the onions, garlic, and ginger, and cook over
low heat. Return the meat to the skillet. Cover tightly, and simmer
for 30 minutes over the lowest heat. Stir in the water, green
beans, potatoes, chili peppers, thyme, salt, and pepper, and bring
to a boil. Cover again, reduce heat, and simmer for about 1 hour,
stirring occasionally. Taste for seasoning and serve immediately
with rice.
Tomato
Bredie
* 1 kilogram beef or mutton
shoulder
* 2 tablespoons oil
* 1 tablespoon butter
* 2 teaspoons sea salt
* 1/2 teaspoon freshly ground black pepper
* 2 onions -- chopped
* 6 ripe red tomatoes
* 1 70 gram can tomato paste
* 1 teaspoon sugar
* 1/4 teaspoon chili powder
* 1/2 teaspoon paprika
* 3 cloves crushed garlic
* 1 teaspoon mixed herbs
* 1 1/2 cups water
* 1 chicken stock cube
* 3 potatoes -- diced
* 1 tablespoon potato flour
Cube the meat. Heat the oil / butter mixture in a
big, heavy-bottomed saucepan until the butter discolors.
Add the meat in batches and stir-fry until brown. Remove each batch
with a slotted spoon and keep aside. Season the browned meat with
salt and pepper.
Brown the onions in the remaining oil. When golden, soft and
glazed, add the tomatoes, tomato paste, sugar, chili, paprika,
garlic, herbs, water and stock cube. Bring to a slow simmering
boil.
Add the prepared meat. Simmer the bredie very slowly for 2 hours.
Add the cubed potatoes and continue simmering for another 1/2
hour.
Thicken the gravy with a little potato flour mixed with water.
The bredie improves with keeping. Prepare a day in advance and
leave to mature in the refrigerator.
Reheat and serve with fluffy steamed rice to which a handful of
chopped parsley has been added.
Avocado
Ritz
* 3 ripe avocado pears -- halved
and pitted
* lemon juice
* salt and cayenne pepper
* pretty lettuce leaves
* 2 x 200 gram cans well drained shrimps
* chopped fennel or parsley
Seafood Sauce
1/2 cup mayonnaise
2 tablespoons cream
1 1/2 tablespoons tomato sauce
1 tablespoon brandy
pinch cayenne pepper
Dip the cut edges of the avocado in lemon juice.
Season with salt and cayenne pepper
Place each on a lettuce leaf on a side-plate.
Fill with shrimps and carefully spoon the seafood sauce over the
top of each avocado.
Garnish with chopped greenery and serve.
You can also try substituting canned tuna for the
shrimp.
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