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Curried pork trotters

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Curried pork trotters

3 hours

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The ultimate veggie burger

15 minutes

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Lamb recipes

Stovetop leg of lamb

3 hours

Lamb sausage Bolognese

Butternut recipes

Lamb sausage Bolognese

25 minutes

Pork ribeye steaks with chipotle marinade and stokbrood

Braai recipes

Pork ribeye steaks with chipotle marinade and stokbrood

10 minutes

Biltong risotto

Biltong recipes

Biltong risotto

25 minutes

Roast pork shoulder

Italian recipes

Roast pork shoulder

31/2 hours

Ultimate peri-peri sauce with hake

Fish recipes

Ultimate peri-peri sauce with hake

40 minutes

Snoek with atchar

Atchar recipes

Snoek with atchar

35 minutes

Morogo frittata

Brunch recipes

Morogo frittata

30 minutes

Smoky pork rib-eye steaks with flatbreads

Braai recipes

Smoky pork rib-eye steaks with flatbreads

25 minutes

Chraime

Fish recipes

Chraime

20 minutes

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Chraime

Serves 6 - 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 onion, finely diced
2 T vegetable oil
1 head garlic, crushed
2 T lemon juice
2 T sweet paprika
130 g tomato paste
2 cups water
1 t sugar
1 kg salmon or yellowtail, filleted and skin removed
1/2 t ground cumin
1/2 t chilli powder (or 1 red chilli, chopped)
crusty bread, for serving

Method

1. Fry the onion in the oil until soft and translucent.
2. Mix the garlic, lemon juice and paprika, then add it to the onions. Add the tomato paste and cook for a further few minutes. Add the water and sugar and cook for about 15 minutes.
3. Cut the salmon into 150 g pieces and cook in the sauce for about 10 minutes, or until the fish is just cooked through. Turn the heat off and sprinkle over the cumin and chilli . Serve the fish warm or at room temperature with some extra sauce and crusty bread.

Cook’s note: You can soak the fish in lemon juice overnight for a better flavour.

Find more recipes for Jewish holidays here.

Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa