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Taramasalata is a Greek dip that one can expect to find on any meze platter. It is a firm favourite in our home and I have always wanted to make my own. Using the pressed cod roe I bought in England I created a perfect tarama. Next time I will make only what we need to … Continue reading Taramasalata
I can see many recipes like this tuna bowl coming out of my kitchen this summer. We are having a lot of very hot days, and the thought of cooking is far from my mind. I use sustainably fished tuna which is caught off the coast where we live. Head straight on to the Recipe … Continue reading Tuna Bowl
A friend wanted to make seafood paella for a birthday celebration. Wanting to be sure my recipe concept worked, I made it at home first. Not only was our meal delicious, but theirs was as well. That is a winner in my books! Head straight on to the Recipe For ♥ Seafood Paella ♥ During … Continue reading Seafood Paella
This salt and pepper hake recipe has elements that have become firm favourites. You will have to deep fry the fish and in doing so, I used as little oil as possible. We seldom use this cooking method and in times gone by I would have filtered the oil to use again. But now I … Continue reading Salt And Pepper Hake
Coupled with fragrant rye bread rolls, this herring in horseradish cream made for a really tasty lunch. I used rollmops as the base for this recipe as they are easier to find in the shops than pickled herring. Which is basically the same thing, but without the gherkins! Head straight on to the Recipe For … Continue reading Herring In Horseradish Cream
This recipe for caramelized shallots and anchovies has the perfect balance between sweet and salty. The term agrodolce comes to mind when I think of the flavour combination. The sauce is great for any ridged pasta such as rigatoni or garganelli and is finished with fresh parsley and Parmesan. To be more authentic it can … Continue reading Caramelized Shallots And Anchovies
I made this caper mint sauce to serve with a leg of lamb that was slow roasted. You want the lamb to shine and the sauce to merely enhance the flavours. Head straight on to the Recipe For ♥ Caper Mint Sauce ♥ Starting a business is hard work. Not only does it take time, … Continue reading Caper Mint Sauce
The first time I had a fish finger roll was with our friend Alastair in Brackley. Dave chose this as his lunch when we were in Cookham. And when time was running against me, I made this for our lunch. Head straight on to the Recipe For ♥ Fish Finger Roll ♥ For my December … Continue reading Fish Finger Roll With Crushed Peas
Use a selection of in season fresh green herbs to make this anchovy and herb mayonnaise. It can be used as a salad dressing for grains, as a dip for artichokes, and as an accompaniment to lamb or chicken. Head straight on to the Recipe For Anchovy And Herb Mayonnaise ♥ When I drive alone … Continue reading Anchovy And Herb Mayonnaise
In Britain the first ketchup condiment was mushroom ketchup and not tomato as one would expect. This was made by packing the mushrooms into a container with salt. I have based my mushroom ketchup recipe method on the one found in Cape Winelands Cuisine. Head straight on to the Recipe For Mushroom Ketchup ♥ Dave, … Continue reading Mushroom Ketchup | A Great Condiment For Cheese
Inspired by Gentleman's Relish, I made anchovy paste. Using anchovies, butter and spices this is a great spread. Head straight on to the Recipe For Anchovy Paste ♥ The Western Cape is still in the grips of a drought and our water restrictions continue. One of the suggestions I heard was to turn the shower … Continue reading Anchovy Paste
To make an authentic chicken and shellfish paella you need a paellera. This is the dish it is cooked and served in. Originating in Valencia, there are three basic ingredients. Rice, saffron and olive oil. Other essential ingredients include chorizo, mussels, chicken, langoustines and peas. Head straight on to the Recipe For Chicken And Shellfish … Continue reading Chicken And Shellfish Paella
We all think of salt as a simple seasoning. In times gone by, salt was an important item of trade. It was transported across the Mediterranean Sea by boat, along roads built specifically for its movement, and by camel across the Sahara. This simple ingredient has caused wars and has even been used to create … Continue reading Salt Baked Fish
The recipe for olive oil poached trout is from Frans Groenewald who is the chef/owner of the restaurant at Gabriëlskloof wine estate. Head straight on to the recipe for Olive Oil Poached Trout ♥ Have you ever given much thought as to how a person's day is turned around when they work night shifts? A friend of mine … Continue reading Olive Oil Poached Trout | Frans Groenewald
A vinaigrette is made by creating an emulsion using oil and something acidic. My black garlic vinaigrette uses lemon juice yet has the hint of flavour of balsamic vinegar. This comes from the garlic. Use as a salad dressing or marinade. Head straight on to the recipe for Black Garlic Vinaigrette ♥ Fifteen working days … Continue reading Black Garlic Vinaigrette
In the Western Cape one usually associates pickled fish with Easter. But for me, this is a great way of preserving fish when it is bountiful. The curry adds a warming spice note to the fish which can be served for any lunch time meal. Head straight on to the recipe for Pickled Fish ♥ … Continue reading Pickled Fish
I was amazed to learn that the Caesar salad originated from Tijuana Mexico. It is named after its creator, Caesar Cardini and traditionally consists of romaine lettuce, croutons, Parmesan and eggs. The dressing contains lemon juice, olive oil and anchovies as well as garlic, Worcestershire sauce and black pepper. Head straight on to the recipe … Continue reading Caesar Salad
The other night while eating out, James informed us that octopuses are extremely intelligent and that is why he would not eat them! I also learnt that they have 4 pairs of arms. I never thought of the tentacles as being pairs. What I do know is that it is the tentacles you need to … Continue reading Octopus Spaghetti | Spaghetti Al Polpo
Head straight on to the recipe for Panzanella ♥ Panzanella originates in the Tuscany region of Italy and comprises of stale bread and fresh summer tomatoes. It is dressed with olive oil and vinegar and is the perfect way to make use of 'yesterday's' loaf of bread. In Italy we buy a ciabatta every day, … Continue reading Panzanella | A Rustic Tuscan Salad
Head straight on to the recipe for Fish Cakes ♥ I have partnered with Mediterranean Delicacies to bring you a recipe for fish cakes using their amazing range of fish I found at my local supermarket. The theme for my recipe is #AfroChic and it is the reason I chose to use Peppadews® as this piquanté pepper is a … Continue reading Fish Cakes Recipe For Mediterranean Delicacies