This recipe was inspired by a Smoked Snoek. It is not an item that I usually, infact, it is a food item I got introduced to in Cape Town. I prepared a Smoked Snoek Quiche for my Cape Times column about month ago. So, I wanted to try out another recipe for this blog.
After so much pondering and with Easters being this weekend I thought hey why not use the Smoked Snoek to prepare a salad. A lot of salads are going to be prepared this weekend, to go with the meat and it is highly likely that Potato Salad is going to be one of them.
Another recipe, I had an adventure with on this recipe is the Grilled and Marinated Artichokes. I tried them for the first time in an omelette and they were divine.
Also check out the Potch Cakes recipes: Plain Potchs, Blueberry Potchs and Chocolate & Cranberry Potchs. They’ve been high up on the searched items lately! Also try out this Gemere recipe (It’s currently in the April issue of Good HouseKeeping Magazine). Oh! My bad self almost forgot this Pickled Fish recipe and of these yummy and easy Hot Cross Buns!
Want more? Check out today’s issue of Cape Times and get a delicious Cinnamon Rolls with Yoghurt and Granadilla Glaze recipe! Hope you get to try these recipes out! If you do, let me know how it goes.
Potato Salad with Smoked Snoek and Grilled Artichokes
±300g smoked snoek, soaked in cold water overnight
1kg baby potatoes, in their skin
±1.5L boiling water
30ml (2Tbsp) vegetable stock powder (I used Ina Paarman’s)
¼ red pepper, chopped
5 sprigs fresh parsley, chopped
3 -4 grilled and marinated artichoke hearts, roughly chopped (I used Mediterranean Delicacies)
Olive oil, for drizzling
Freshly ground black pepper to taste
This dish is very simple, it’s for all my lazy cooks out there! But don’t let its simplicity fool you, it delivers very well in taste.
It is one of those dishes one can prepare with Seswaa. If the latter is prepared ahead of time then the Cottage Pie takes little time to put together. Hope you enjoy!
Seswaa / Lekgotlwane (Pounded Meat) Cottage Pie
Serves: 8 – 10
1kg stewing beef
3 tsp stewing granules (add more if necessary)
Lots of water to cook the meat until it falls off the bones
30ml cooking oil
1 onion, chopped
1 red pepper, chopped
5 sprigs of fresh parsley, chopped
2 handfuls of frozen mixed veggies (add more if necessary)
5 – 6 potatoes, peeled, cut into cubes, cooked and mashed
Finely grated parmesan cheese (optional)
Salt to taste
I love food that draws my attention and appeals to both my visual senses and taste buds, I think we all do. But how does one visual appeal to a simple dish such as Morogo?
Morogo or Imifino are healthy and tasty, that is without a doubt. But it is almost predictable how they are going to be served.
This is one of those recipes that are easy to put together. It can be served as a side dish as it goes perfectly well with roasted chicken or steak and a salad.
Baked Potatoes Stuffed with Morogo and Smoked Mozzarella
30ml (2Tbsp) olive oil
1 big onion, chopped
250g (1 packet) spinach, chopped
15ml (1Tbsp) ground peanuts (optional)
2.5ml (½tsp) dried rosemary
2.5ml (½tsp) garlic salt
2.5ml (½tsp) ground coriander
5ml (1tsp) peri-peri
Freshly ground black pepper
Smoked mozzarrela, chopped
On my first meeting with Lisa prior to the filming of the show, she spoke about her second mom and played a YouTube video of Sarah Hesselman preparing Gelifte Fish…
She didn’t know she was being filmed as Lisa was using the camera on her Macbook laptop. The video has over 10 000 hits! It’s hilarious! Go Sarah!
Sarah is Khoi San but she is a master of South African Jewish food. She started working for Lisa’s family when she was 19 years old and she never left. She is practically a member of the family. She is opinionated and not shy to speak her mind. Another thing that makes her cooking interesting is that she doesnt’ take herself to seriously, she knows her recipes from the top of her head and One of the things she was saying during the time we cooked together is “the children today dont know how to cook, they don’t cook like the old days” LOL!
Lisa kindly asked her to show me how to prepare one of her Jewish recipes, Latkes. What are Latkes? You might wonder. They are a Jewish version of potato fritters prepared using onions and chicken fat. Initially, Sarah hated the idea of having cameras following her while cooking (that’s why the youtube video was shot using a laptop camera in the first place…she didn’t know she was being filmed). Her excuse as she puts it “I’m ugly” LOL! Now you are the judge, does that look like an ugly face?
The recipe is fairly easy to prepare and it is not time consuming at all. I also got to meet Lisa’s mom, Irma, she shared some interesting recipes with me. I’ll be posting them on the blog at a later stage. According to Irma, Latkes are usually served at Jewish weddings as a appetisers. Read more about Sarah and watch her preparing Gelifte fish here.
1 onion, finely
2 potatoes, coarsely grated
80 – 100ml flour
1½ heaped tsps Smaltz (chicken fat)
Pinch of salt
1 sprig parsley, optional
Sarah and Irma’s Tips:
Can’t believe it’s already February! It’s red and white everywhere! Aaaah! What can we say it’s the month of LOVE!
A lot of single people get depressed during this month especially at the sight of all the Valentines gifts at retail stores. Well, in my book love is not just about romantic love, it can be love between a child and a parent, friends, siblings etc. So, to all my singlet’s out there…please chin-up and show some love yourself and then those around you. Invite friends over and I’ve got this perfect dish that won’t break your bank account.
Ever see chicken hearts at your retail store and never know how to cook them? I bought a 500g packet for eight odd rands, that’s reasonable. Now I had the task of making them divine to the point that one would want to buy/cook/eat them again.
At home I went through the contents of my cupboard and thought of making a pie. Besides I had my Le Creuset mini round cocotte from that came with the invitation to the Bovril Black Tie Dinner and I’ve really wanted to use it in one of my pictures (You can’t blame me it’s so cute). So, making the Chicken Hearts & Vegetable Pie seemed like a perfect idea. By the way, this dish got two thumbs up from my friends, I hope you get to try it and give me your opinions. Happy Cooking!
Chicken Hearts and Vegetable Pie Recipe
15ml (1Tbsp) olive oil
1 medium onion, chopped
± 500g chicken hearts
2 medium carrots, sliced
1 sweet corn cob, kernels removed
1 green pepper, chopped
1 chilli, chopped
2 garlic cloves, chopped
5 sprigs fresh parsley, chopped
5ml medium curry powder
5ml (1tsp) salt
45ml (3Tbsp) sour milk
5ml red wine vinegar
15ml (1Tbsp) cornstarch or flour
45ml (3Tbsp) tomato paste
Pinch of sugar
For the Sour Cream & Black Pepper Mash Potatoes:
5-6 medium potatoes, peeled and cubed
60ml (4Tbsp) sour milk
salt and black pepper to taste
fresh parsley, chopped, to garnish
It’s Friday! Yay! So glad the week is finally over.
In my previous post I promised to post the second recipe I prepared at the Cooking Demo inDurban……
I prepared a traditional Zulu dish, Isiphuphulu Sikabhontshisi Namazambane (Bean & Potato Mash) & Pan Fried Hake Fillet drizzled with Lemon Butter Caper Sauce. I have simplified the former and just added chopped red pepper for the appearance, texture and definitely flavour.
I’ve never prepared pan fried fish before and like most people I know I always bake or deep fry my fish. So, preparing the hake fillet was interesting and exciting for me as I had to go do a bit of research first. Research says the secret to a good fish is ensuring that it is not overcooked. It also stipulates that the time it takes to pan fry your fish depends on the thickness i.e. you cook it for 5 minutes per centimetre. It is also important to heat your pan then the oil before frying the fish. This prevents the fish from sticking to the pan. I dedicate this recipe to one of my favourite women in Mzansi, Lebo Mashile and to all the other vegetarians in our country and beyond. She mentioned on twitter yesterday that she is a vegetarian, doesn’t eat meat only fish.
As I mentioned, I prepared the dish in Durban and audience went crazy it disappeared like hot cakes. So I hope you also enjoy it! Happy Cooking!
Isiphuphulu Sikabhontshisi Namazambane (Bean & Potatoe Mash) Recipe
125ml (½ cup) sugar beans
500ml water, boiling
4 medium sized potatoes
15ml (1tbsp) butter
1 red pepper, chopped
1ml white pepper
Pan Fried Hake Fillets with Lemon Butter Caper Sauce Recipe
±500g hake fillets
salt (for rubbing fish)
pepper (for rubbing fish)
15ml (1tbsp) capers
50ml olive oil
1 garlic clove, crushed (optional)
3-4 tbsp butter
1 sprig of parsley
juice of 1 lemon (freshly squeezed)