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RECIPES CONSISTING OUT OF FISH

Olive-Oil-Poached Shrimp with Winter Pistou

2020-06-04T09:11:37+00:00Fish, Recipes|

Olive-Oil-Poached Shrimp with Winter Pistou INGREDIENTS Pistou: 2 cups (packed) fresh basil leaves 1 teaspoon coarse kosher salt 1/2 cup thinly sliced peeled carrots 2 cups small broccoli florets 1 cup small cauliflower florets 1 cup vegetable stock or vegetable broth 1/2 cup cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans 1/2 cup [...]

SLOW-ROASTED SALMON WITH HARISSA

2020-05-14T10:44:19+00:00Fish, Recipes|

Slow-Roasted Salmon with Harissa Recipes by: Molly Baz The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated classic. We've riffed on it ourselves, running flavor variations over the years, including this new one. The reason it [...]

PILCHARD FISH CAKES

2020-04-28T11:17:00+00:00Fish, Recipes|

PILCHARD FISH CAKES 600g Potatoes 2 tbsp Willow Creek Extra Virgin Olive Oil 1 Onion, diced 1 clove Garlic 1 cup frozen Sweetcorn 1 can of Pilchards, drained 1 large Egg 1 cup Breadcrumbs METHOD Cook the potatoes on high in the microwave for around 10 minutes, or until they are soft. Heat 1 tsp of Willow Creek Extra Virgin Olive [...]

PRAWNS WITH GARLIC (Gambas Al Ajillo)

2020-04-28T11:59:03+00:00Fish, Recipes|

PRAWNS WITH GARLIC (Gambas Al Ajillo) Recipe by The Happy Foodie blog Ingredients 12 large raw prawns in their shells 3 garlic cloves, thinly sliced 100ml olive oil 3 dried Cayenne chillies (or other dried chilli) sea salt flakes 1 tbsp freshly chopped parsley Instructions Peel the prawns, leaving their tails intact (if you are using a frying pan [...]

ITALAIN-STYLE GRILLED FISH ON OLIVE-OIL TOMATO SAUCE

2020-05-04T06:52:35+00:00Fish, Recipes|

Italian-style grilled fish on olive-oil tomato sauce Do you just love the rich, umami taste of olive oil? Treat yourself to this decadent grilled fish on olive-oil tomato sauce for a special Italian dish. SERVES 4 // COOKING TIME 45 min INGREDIENTS For the tomato sauce ¼ cup olive oil 7 Roma tomatoes, roughly chopped 1 tsp chilli flakes 1 tsp sugar ½ cup basil, torn For [...]

FISH TACOS

2020-05-04T06:53:21+00:00Fish, Recipes|

Fish Tacos Ingredients For the quick pickled onion 1 small red onion, peeled, halved and sliced into half moons 2 limes, juice only For the hot sauce 125g mayonnaise 2 tsp hot sauce, to taste For the corn relish 1 x 198g tin sweetcorn, drained 1 fresh red chilli, finely diced (de-seed if you don’t like too much heat) 3 tbsp [...]

GRILLED LINE FISH WITH SPICY CUBAN MOJO SAUCE

2020-05-18T11:45:26+00:00Fish, Recipes|

GRILLED LINE FISH WITH SPICY CUBAN MOJO SAUCE BY: MYNHARDT JOUBERT I just love the idea of spicy food in the month of love, and what better way to add some heat than with piquant Cuban flavours. The aromas are earthy, rich and sultry. You can use the sauce for basting the seafood or just serve on the side. [...]

POKE BOWL CURED SALMON

2020-05-18T11:42:48+00:00Fish, Recipes|

Poke bowl cured salmon RECIPE BY:  CHEF JODY O’CONNOR FROM STIR CRAZY COOKING SCHOOL INGREDIENTS:  500g Cured salmon, cut into bite-size pieces  Cooked rice  Sliced avocado  Sliced cucumber  Edamame   Ribbon carrots  Sliced radish  2 green onions, thinly sliced, plus more for garnish   1 tsp. toasted sesame seeds, plus more for garnish  CURE  beetroot  2 medium, peeled oranges  2 meduim, zested oranges gin 50ml  Willow Creek [...]

ASPARAGUS PANNA COTTA WITH PANCETTA & SMOKED TROUT

2020-05-04T07:41:02+00:00Fish, Recipes|

Asparagus Panna Cotta with pancetta and Smoked Trout. By: Mynhardt Panna Cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of Asparagus and lightly smoked Trout which pares wonderfully with the Cathedral Cellar Sauvignon Blanc.  The acidity of the wine cuts through the creamy rich texture of this dish.  The Panna Cotta and Smoked Trout can [...]

ASPARAGUS PANNA COTTA WITH PANCETTA & SMOKED TROUT

2020-05-04T08:14:33+00:00Fish, Recipes|

Asparagus Panna Cotta with Pancetta & Smoked Trout Panna Cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of Asparagus and lightly smoked Trout which pares wonderfully with the Cathedral Cellar Sauvignon Blanc. The acidity of the wine cuts through the creamy rich texture of this dish. The Panna Cotta and Smoked [...]

TUNA CONFIT

2020-05-18T09:58:39+00:00Fish, Recipes|

Tuna Confit INGREDIENTS 350 ml Willow Creek EVVO 3 garlic cloves, peeled Lemon peel from 1 lemon 2 Bay leaves 3-5 sprigs of thyme 3-5 fennel fronds or 1/2 teaspoon fennel seeds Pinch of chili flakes or a few small dried chilis 1 teaspoon of peppercorns 1 tablespoon salt 500 g fresh tuna cut into 5cm thick steaks(or any [...]