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
LEMON CHICKEN 4 chicken breasts 1 tsp kosher salt ½ tsp fresh black pepper 2 fresh lemons 1 ½ cups flour (to which I add 1 tsp fine salt, 1 tsp garlic powder, 1 tsp pepper, pinch of cayenne pepper) 2 tblsp olive oil 4 tblsp butter, divided 2 Lemons (1 sliced the other zested and juiced) ½ cup white wine ½ cup chicken stock 2 minced garlic cloves 1 cup cream 3 tblsp capers, rinsed Chopped parsley
Flatten 4 chicken breast between cling wrap till ¼ inch thick. Season chicken breasts with kosher salt and fresh black pepper. Dredge in seasoned flour. Heat olive oil and 2 tblsp butter in and fry till golden. Set aside. Add lemon slices fry 2 minutes and remove and set aside
PICATTA SAUCE Add garlic to pan drippings and fry 30 seconds. Add white wine, to deglaze pan scraping up the fond. Add chicken stock, and the juice of the lemon, turn up heat and allow to reduce. Add the cream, capers and stir. Stir in chopped parsley and lemon zest. Served with roasted garlic mash potatoes.
ROASTED GARLIC MASHED POTATO 1 head of garlic Olive oil Salt and pepper Double foil 5 potatoes, peeled and cubed 1 vegetable stock cube, crumbled Butter 4 tblsp cream cheese 1 ½ tsp white onion soup powder 1 tsp baking powder Milk as needed
Preheat oven to 190 degrees. Slice the top off the head of garlic. Place on 2 sheets of foil. Drizzle the top of the head with olive oil, salt and pepper. Seal with double sheets of foil. Bake for 30-35 minutes or until tender when squeezed. Bring water, potatoes and stock cube to the boil and cook till potatoes are soft. Drain in colander and return the pot. Mash the potatoes till crumbly, add butter, soup powder, baking powder, salt and pepper. Squeeze garlic cloves out of their skins and add to mashed potato. Add cream cheese and continue mashing (I use electric hand mixer – DO NOT USE A BLENDER) gradually add milk to form smooth consistency.
Method: Heat butter and add mustard seeds and when it stops popping add the dried chilli, celery and onions. When the onions are golden add the turmeric, cumin and coriander powder and the peas and salt. Add 1/2 cup water and cook for 10min. Add 2 cups water and bring to the boil. Remove from the heat and liquidise contents in a blender. Put this back in the pot and simmer until the liquid is reduced and the consistency is thick. Garnish with freshly chopped dhania.
Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley
Sauce: 1 x 14 ounce can cream of chicken soup 2 T sour cream 2 T butter
Directions 1. Cut each chicken breast into 3 large chunks. 2. In a small food processor grind up the Ritz crackers. 3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. 4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 6. Sprinkle the dried parsley over the chicken. 7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.