Place the fish in an ovenproof dish.
Add the juice of one fresh lemon
A few tablespoons of olive oil
Grind salt and peper over
Add the Dill
Bake in the oven till the fish is soft
Serve with Hollandaise sauce, fried rice and asparagus
In the Karoo there is a lot of lamb available. In all varieties. Though not everybody’s favourite, lamb liver can be very tasty. If you don’t eat liver, skip this recipe ok 😉
You know the story of the guest who declined the tongue on the grounds that he doesn’t eat something that comes from a cows mouth. The host calls into the kitchen, Evelyn, won’t you please cook the gentleman an egg!
Anyway I’m sure everyone who doesn’t eat liver has left us long ago.
Off course the liver must be fresh and cleaned. If you think it may be bitter, marinate it in milk before cooking.
There is elephant garlic in the garden so I sliced one of the big cloves and fried it with two small chopped onions in enough olive oil.
Slice the lamb liver and fry together with the onion and garlic. Always use bay leaf with liver, so add a few leaves now.
Once you have turned the slices so that they are sealed, grind some salt and black pepper over and add a some thyme, stripped from the stalks and crushed slightly.
Yoghurt (unflavoured naturally – pardon the pun) is excellent for tenderising any meat and as creamy as cream but without the fat so add a few generous spoonfuls.
I had some beer I didn’t like in the fridge so 100ml landed in the frying pan after the yoghurt had had a chance to do it’s thing.
Just because I had some handy, I added a tablespoon of terayaki sauce.
About 3 minutes before you remove the dish from the heat add 2 – 4 tablespoons of chopped parsley.
I cut the slices in smaller bits after they were done (pink inside, do not over cook liver it becomes floury) and added it back into the gravy for another minute. One tablespoon of vinegar finishes the dish nicely just before you turn off the heat.
Remember to remove the bay leaves once the cooking is done, otherwise it becomes bitter.
Wonderful served with fresh bread!
I made this salad for Sinterklaas in the Netherlands. It is a huge occassion in the Netherlands, pakkiesaand being important for children as Sinterklaas and his helper Swarte Piet bring a huge bag full of presents!
The red paprika seemed to go well with Sinterklaas’ outfit and since Swarte Piet is from Spain we had to have citrus. Off course that is where citrus was from traditionally before South Africa started produsing and exporting and for balance I added all the colours of the rainbow! Red wants green and then you need yellow and eventually your salad is quite South African.
Fortunately my olive oil was from Spain, so that was a good fit. The balsemic vinegar is from Modena which isn’t quite Spain, but that can’t be helped.
An unusual combination, but the sweet of the manderines (naartjies) and the balsemic vinegar makes a good contrast with the sharp radish and the slight bitter of the spinach. Green beans for something crisp to bite into and the nuts and salami add texture and substance. The soft lettuce leaves and olive oil makes it juicy.
Oak leaf lettuce, green and purple
Baby Spinich (a more or less equal amount as the lettuce)
Red paprika 2
Yellow paprika 1
Green beans (flat or round) a hand full
Radishes about a bunch
Naartjies 6 or 7
Sliced mini salami about 125gram
Mixed nuts (preferably unsalted) 220gram
Cream of Balsemic Vinegar
A good olive oil
Chop the paprika and green beans and marinate in the balsemic vinegar and olive oil. Don’t hold back with the oil and vinegar, it becomes the dressing for the whole salad. The longer you marinate the softer your ingredients.
Peel the naartjies and remove the white bits, mix the segments in whole otherwise you have a mess.
Chop the radishes fine.
Shred the lettuce and spinash according to your own beliefs, add the rest of the ingredients, and there you go!
It’s a fusion recipe I guess. The cumin and mint gives it a Maroccan flavour that is very couscous, but then the fresh peach adds a twist.
Start by making a flavoured couscous
Mix a teespoonof fresh cumin (slightly bashed) and a pinch of dried mixed herbs into the couscous before adding the water to prepare according to the box instructions.
When the couscous is ready and slightly cooled add the
mint leaves ( I prefer spearmint but its your salad) or use mint jelly if you do not have fresh
mix soy souce, balsamic vinegar and olive oil in parts so that no one taste is overpowering – if you used a sweet mint jelly you will need more vinegar
pour over the couscous
If you have the time it is best to let the couscous rest for a while so that the flavours can develop, the cummin needs some time to truly flavour the couscous
crush some pecan nuts to your preference and add in
cut fresh nectarines in segments and add to salad
add some cut boerewors from last night’s braai (or any other cooked meat)
shred a handful of rocket and add
complete the salad with a tablespoon of mayo
Chop cooked beetroot
Add chopped celery
Cut bits of fresh dates (medium bits will do 🙂 )
Combine and add a dressing of your choice
Balsemic vinegar with olive oil and honey is good!