Root vegetable recipes Archives

Lunchbox recipes

Family favourite frikkadels in onion gravy

35 minutes

Aliums

Confit tomatoes in garlic-and-anchovy oil

1 hour 20 minutes

Curry recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Aliums

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Aliums

Balsamic onions

2 hours

Blackened trout with charred beetroot and citrus

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

For the trout:

8 beetroot
Olive oil, for drizzling
Balsamic vinegar, for drizzling
Sea salt and freshly ground black pepper, to taste
1 x 800 g whole trout
4 oranges or ClemenGolds, halved
2 T Muscovado sugar
2 T butter
Kale, for serving

For the marinade, mix:

2 T paprika
2 T cayenne pepper
30 g dill, finely chopped
2 T Italian parsley, finely chopped
2 lemons, zested and juiced
2 T Worcestershire sauce
1⁄2 cup olive oil

Method

Start a braai and wait until the coals are smouldering and ready to cook. Wrap the beetroot in tinfoil, drizzle with olive oil and balsamic vinegar, season and cook for 45 minutes to 1 hour, or until tender. Remove and char until blackened on the grid.

Preheat the oven to 200°C and line a baking tray with greaseproof paper. Score the fish on both sides and place on the tray. Pour half the marinade over the trout.

Bake for 20 minutes, adding the remaining marinade halfway through cooking. The flesh should flake easily when the fish is cooked.

Alternatively, wrap the fish in 2 layers of tinfoil and cook on the braai, turning once or twice, until cooked to your liking. Place the kale in the oven on a roasting tray and cook until crispy.

Place the oranges or ClemenGolds, cut side down, in a pan over a medium to high heat with the butter and sugar and allow to caramelise. Remove from the heat and cool slightly.

Serve the trout with the kale, oranges and charred beetroot.

Cook's note: If you’ve ever been intimidated by cooking a whole trout, this is the ultimate foolproof recipe. The wet rub really packs a flavour punch and the fish is beautifully succulent – a great way to feed a crowd.

Browse more seafood recipes here.

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Family favourite frikkadels in onion gravy

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Sweet potato dhal with yoghurt flatbread

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Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Veg risotto Kiev with sweet potato

Garlic-and-caper butter pan-fried hake

Balsamic onions

Handmade beetroot tagliatelle with Cape Malay burnt butter

Blackened trout with charred beetroot and citrus

Blackened trout with charred beetroot and citrus

Ingredients

Method