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Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Ice cream

Spiced fish with cashews on coconut basmati rice

30 minutes

Apple recipes

Pan-grilled pork chops with apple and potato bake

45 minutes

Ostrich recipes

Pasta with mushroom-lentil ragu

25 minutes

Asian-style chicken and vegetable broth with chicken tempura

1 hour

Savoury bake

Grilled lamb and feta salad with sumac dressing and pitta croutons

20 to 30 minutes

Duck recipes

Pasta with duck and duck crackling

30 minutes

Roast chicken

Roast chicken with plums, honey and rosemary

1 hour

Fish recipes

Pan-grilled fish with pea-and-mint puree

6 minutes

Pan-grilled fish with pea-and-mint puree

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 6 minutes

Ingredients

Olive oil, for greasing
2 portions yellowtail (about 180 g each), filleted
Sea salt and freshly ground black pepper
Celery, thinly shredded
Cucumber, thinly shredded
A handful of pea shoots (if available)
Lemon wedges, for serving

For the pea-and-mint purée:

250 g frozen peas
¼ cup cream
¼ cup vegetable stock
1 clove garlic, crushed
2 T mint leaves
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.
Lightly oil the fish and season to taste. In a cast-iron pan over a high heat, briefly sear the fish skin side down.
Transfer to a baking pan (place the fish skin side down) and finish cooking in the oven for 4 minutes, or until just cooked but still moist.
Serve on the pea-and-mint purée, topped with shredded celery and cucumber and pea shoots (if available). Serve with lemon wedges.

To make the pea-and-mint purée: In a saucepan over a medium heat, cook the peas with the cream, stock, garlic and seasoning until tender. Add the fresh mint leaves and blend until smooth.

Cook’s note: Dorado will work equally well in this recipe.

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Recipes & Articles by Phillippa Cheifitz

Lemon meringue ice cream

Spiced fish with cashews on coconut basmati rice

Pan-grilled pork chops with apple and potato bake

Baked ostrich meatballs

Pasta with mushroom-lentil ragu

Asian-style chicken and vegetable broth with chicken tempura

Spiced tortilla bake

Grilled spicy nachos

Grilled lamb and feta salad with sumac dressing and pitta croutons

Pasta with duck and duck crackling

Roast chicken with plums, honey and rosemary

Pan-grilled fish with pea-and-mint puree

Pan-grilled fish with pea-and-mint puree

Ingredients

Method