Name: Sticky honey miso-glazed hake with crunchy veg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: Woolworths freshly frozen hake medallions, thawed 450g,Woolworths frozen oven bake potato chips 1kg,green beans, sliced 350g,baby marrows 350g,Tenderstem® broccoli 230g,canola oil 2T,poké seasoning 10g,For the glaze, whisk: ,Asian everything soya sauce 2T,honey 2T,miso paste 1T,ginger, grated 1T,lime juice a squeeze

Home
Recipes
Great value

Battered and

Sticky honey miso-glazed hake with crunchy veg

20 minutes

Corn recipes

Spicy hake Tex Mex rice salad

20 minutes

Asian recipes

Tea-poached chicken, rice and greens

1 hour 15 minutes

Afternoon tea

Amasi-and-raisin scones

12 minutes

Christmas recipes

Smashed potatoes

40 minutes

Braai recipes

Roosterkoek with smoked cod roe butter

20 minutes

Christmas recipes

1000 layer potatoes

1 hour

Beef recipes

Picanha espetadas

20 minutes

Air-fryer recipes

Air-fryer crispy salt and pepper chickpeas

20 minutes

Air-fryer recipes

Air-fryer baby carrots

12 minutes

Air-fryer recipes

Air-fryer Thai sticky chicken thighs

25 minutes

Cake recipes

Citrus-and-poppy seed almond cake

35 minutes

Citrus-and-poppy seed almond cake

Serves 8 to 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

8 free-range eggs, separated
1⁄2 t salt
2 lemons, zested and juiced
200 g sugar
4 ClemenGolds, zested (fruit reserved)
2 t vanilla paste
50 g poppy seeds
300 g almond flour
2 t baking powder
2 t butter, melted
50 g flaked almonds
whipped cream, ice cream or plain yoghurt, for serving

Method

1. Preheat the oven to 170°C. In a large mixing bowl, beat the egg whites with the salt and 2 t lemon juice using an electric hand-mixer until soft peaks form.

2. In a separate mixing bowl, beat the egg yolks, half the sugar, the zest, remaining lemon juice, vanilla and poppy seeds. Add the almond flour and baking powder and mix well to combine.

3. Fold the egg whites into the almond mixture making sure they’re evenly incorporated.

4. Grease a 23 cm cake tin, then brush the melted butter around the sides and add the almond flakes, rotating the tin so the almonds stick to the sides of the tin.

5. Halve the ClemenGolds and place in the tin, flat side down, then pour over the cake batter.

6. Place the baking tin on a tray, then bake for 30–35 minutes, or until a skewer comes out clean.

7. Allow the cake to cool slightly, then invert onto a serving plate. Serve with whipped cream, yoghurt or ice cream.

Cook's note: You can substitute the ClemenGold with any citrus you’d prefer, but don’t add more lemon as the cake will be too sour.

Find more citrus recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Thalia Pillay

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Sticky honey miso-glazed hake with crunchy veg

Spicy hake Tex Mex rice salad

Tea-poached chicken, rice and greens

Amasi-and-raisin scones

Smashed potatoes

Roosterkoek with smoked cod roe butter

1000 layer potatoes

Picanha espetadas

Air-fryer crispy salt and pepper chickpeas

Air-fryer baby carrots

Air-fryer Thai sticky chicken thighs

Citrus-and-poppy seed almond cake

Citrus-and-poppy seed almond cake

Ingredients

Method