Tabbouleh

Beetroot and goat’s milk cheese tart with granadilla dressing

20 minutes

Creamy prawn cocktail with spiced lime wedges

Prawns and

Baked potato in shrimp butter

30 minutes

Fish recipes

Butterfish carpaccio

Apple recipes

Apple, walnut and baby-leaf salad

5 minutes

Coconut recipes

Quick guava ice cream with candied guavas and coconut

5 minutes

Roast chicken

Roast paprika chicken stuffed with chorizo, brinjals and parsley

1 hour

Warm squid and chermoula salad with crisp fennel

5 minutes

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

90 minutes, plus 5 minutes grilling time

Chilli recipes

Mango-and-chilli margarita

Fish recipes

Grilled whole fish with watermelon salsa

10 minutes

Grilled whole fish with watermelon salsa

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

sea salt and freshly ground black pepper
2 whole fish (400 g each), such as hake or santer, cleaned
4 T olive oil
2 red chillies
½ onion, diced
3 cloves garlic, thinly sliced
½ cup fresh coriander
2 T fresh parsley, finely chopped
2 T lime juice
1 small watermelon, sliced, for serving

For the salsa, combine:

1 spring onion, finely diced
½ cucumber diced
a handful of coriander leaves
2 T lime juice
sea salt and freshly ground black pepper, to taste

Method

Heat a griddle pan over medium heat. Season the fish and drizzle with the olive oil.

Fry the fish on both sides for a total of 6 to 8 minutes, or until the meat is tender and opaque in colour. Remove and keep warm in the oven.

Fry the remaining ingredients in the pan juices until tender and then ladle onto the fish.

Serve on sliced watermelon with a side helping of salsa.

Cook’s note: Serve with roasted vine tomatoes.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tabbouleh

Beetroot and goat’s milk cheese tart with granadilla dressing

Creamy prawn cocktail with spiced lime wedges

Baked potato in shrimp butter

Butterfish carpaccio

Apple, walnut and baby-leaf salad

Quick guava ice cream with candied guavas and coconut

Roast paprika chicken stuffed with chorizo, brinjals and parsley

Warm squid and chermoula salad with crisp fennel

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

Mango-and-chilli margarita

Grilled whole fish with watermelon salsa

Grilled whole fish with watermelon salsa

Ingredients

Method