Nazley’s Thai Coconut Angel Fish Curry

Nazley’s Thai Coconut Angel Fish Curry

Nazley’s Thai Coconut Angel Fish Curry

TRH Nazley's Thai Coconut Angle Fish Curry

Angel Fish. (Enough to serve 4 people, I got 12 pieces cubed from 2 fillets).
Wash and pat dry.

Marinate fish in :
(1 tspn roberston garlic flakes. 1/2 tspn tumeric, 1 tspn crushed chillies. 1 tspn crushed black pepper)
You can add more of the above spices to the fish.
1 large onion cubed.
1 tspn whole corriander.
6 curry leaves.
2 Large carrots (washed, peeled and finely cubed).
1 large green pepper fined chopped.
Salt to taste.
1 green chilli chopped.
1 can coconut milk.
3 Tblspn chopped coriander.

METHOD
Braise onion with curry leaves, coriander seeds and carrots in olive oil with 1 tspn butter. Allow to saute till soft.
Add the green chilli, green pepper and coconut milk.
Allow to cook for 5 mins.
Then poach the marinated fish in the coconut sauce.
Allow to thicken, add salt.
Lastly add the coriander.
Enjoy with steamed basmati rice and butternut.

Prepared, tried and tested by: Nazley Ally

Zarina’s Pasta and fish fingers

Zarina’s Pasta and fish fingers

TRH Zarina's Pasta and fish fingers

Cooked 250grams of penne in a microwave save dish with enough hot water to cover.
On high for 20 min, stirring every 5 min.
Top up with little water after 10min. Add salt to taste.
Beat 3 eggs & a cuppa milk, with seasoning, freshly ground sea salt & black peppercorns adds perfect flavour.
Once pasta done, drain & pour liquid into a Pyrex dish.
Add the pasta while mixing through.
At this point you could bake in oven or put back in microwave until all the liquid is absorbed.
I put it in for 5 min, stopped & stirred every 1.5min.
Then grate some yellow cheddar & grill in the oven.

I fried fish fingers on the side.

Prepared, tried and tested by: Zarina Halday

Fay’s Green Bean Stew/Bredie

Fay’s Green Bean Stew/Bredie

TRH Fay's Green beans stew bredie

Fry 3large chopped onions till browned.
Add 600g lamb pieces, 1tsp salt, 1tsp crushed chillies or to taste.
Add little water at a time to cook the meat soft.
Add the potatoes during this time and remove as soon as the potatoes are soft and nicely browned, add the green beans 1kg and cook until soft.
Add the potatoes and add enough sugar to sweeten.
Serve with rice and salad.

Prepared, tried and tested by: Faye Abrahams

Gail’s Hake Fish Cakes

Gail’s Hake Fish Cakes

TRH Gail's Hake Fish Cakes

4 X whole Baby Hake fillets descaled, washed and trimmed.
Dry off, season with salt, black pepper and fish spice.
Drizzle with olive oil & place in oven preheated to 200 C degrees on a baking tray and cook for 20 minutes.
Remove and let cool.
Remove the centre bone and flake the fish once cold.

In a mixing bowl add 1 egg, 3 tbsp chopped parsely, 1 tbsp dried dill or fresh if you have, 1 tsp paprika, 1 tsp chilli flakes, black pepper, sprinkle of aromat, 1 tsp garlic and herb seasoning, 2 tsp minced garlic, 1 tbsp mayonnaise, handful of chopped coriander (optional).
Add flaked hake and add 1/4 cup fresh breadcrumbs. Taste for salt.

Mix well together, roll into round patties sprinkle with additional breadcrumbs.
Leave in fridge for 30 minutes until ready to fry off in olive oil on low to medium heat for 3 – 4 minutes per side.
Drain on paper towels.
Serve with garlic and chilli sauce steamed country crop vegetables in white sauce and sweet potato mash.

Adapted from the recipe of Rochelle Kearns Sweets & Spice
Prepared, tried and tested by: Gail Haselsteiner

 

Sureka’s Calamari

Sureka’s Calamari

TRH Sureka's Calamari

 

750g calamari
Sift together:
1 cup flour
1/2 cup corn flour
1 teaspoon salt
Add to the above 2 teaspoons mixed dried herbs
2 beaten eggs

Dip calamari in egg then in flour mixture and fry in hot oil for approximately five minutes

Prepared, tried and tested by: Sureka Jaichund

Es’s Coq au Vin

Es’s Coq au Vin

TRH Es's Coq au Vin

WARNING: I am a seat-of-the-pants kind of cook. I royally suck at quantities and formal method. If you are looking for an EXACT recipe that will give you the EXACT same results every time: bad luck, this is not it! This recipe reflects what I did today. How similar is that to what I did the previous time? I THINK it is close but not too sure about that… And my wife asked me to write what I did after the event. That is after eating a whole lot of good food and a couple of glasses of red wine. How accurate do you think this is going to be after that? But what we had sure as heck tasted magnificent!!!!

Two of us ate this and there was enough left over for like 3 more people, I think. That would make this recipe suitable for sort of fivish people like us. Depends on how hungry you are and how much you eat.

Ingredients (sorta kinda plus minus…)
12 (or maybe 15? Depends on size I suppose) small/medium shallots. Come to think of it if I had my druthers my absolute preference would be like 20 cocktail onion size whole shallots.
Like 9 or so chicken thighs
20ml Olive oil (I think… How much do you need to brown shallots and chicken anyhow?)
20ml crushed garlic. Personal opinion? With garlic more is always better!
400ml red wine (this is to go into the dish. How much else you want is up to you).
75ml Tomato paste
1 tin Tomato & onion mix
Rosemary
Salt to taste
Chicken or Steak & chop spice. Or just a bit more salt if you do not have this stuff or do not like MSG.
Basil (he’s a good friend of mine so I always ask him over when we are cooking…. OK, OK, that’s a joke! But I do not know how much basil: just enough to lightly spice the chicken).
5 Bay leaves. Note: for those of you phonetically inclined: that is BAY LEAVES, not BAILEY’S: you add it to the food, you do not drink it! Well, feel free to drink whatever you want while you are cooking: this is just not an instruction as to WHAT you are supposed to drink.
200ml water
Brown sugar to taste (50ml? Sounds OK to me!)
200g smaller button mushrooms. If you cannot find button mushrooms, get larger mushrooms and cut away everything that turns small mushrooms into larger mushroom. And then use what you cut away as well. Or quarter them if that is easier.

Method
In a large pot lightly brown/caramelize the shallots in the olive oil. If they are small enough keep them whole (preferred), otherwise cut in half (slightly bigger ones) or quarters (much bigger ones).
Remove and set aside
Brown and spice the chicken thighs in the olive oil in the pot
When almost done: add garlic
When garlic is sorta kinda roasted: add red wine, water, tomato paste, tomato & onion mix.… Well, really like everything except the shallots and mushrooms.
BTW: I boil the water before adding otherwise it cools everything down and that isn’t cool.
Bring the whole shebang to boil and simmer enthusiastically for 45 minutes. I keep the pot open to facilitate boiling off excess moisture.
Add shallots and mushrooms. I do this because I do not like mushy shallots/onions and/or mushrooms.
Simmer for another 30 to 40 minutes. Once again: I keep the pot open to facilitate boiling off excess moisture and get everything nice and concentrated and super tasty.

Serve with rice and your choice of fresh vegetables.

Prepared, tried and tested by: My husband’s own creation – Es‘s kitchen

Midway through our meal, my husband said to me, that I have not taken a picture, so this represents his plate, already halfway eaten.  Luckily I did manage to get one.

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