Smoked Snoek Tian with Beetroot & Apples - Enjoy making this delicious smoked snoek tian at home, a SASSI green-listed seafood recipe, by Stefan Schmidt, Executive Chef at Townhouse Hotel & Conference Centre. This can be enjoyed as a starter or a light main meal. Ingredients • 250 gr freshly smoked snoek • 100 gr cream cheese • 1 bunch dill • 1 bunch spring onion • 1 bunch baby beet root • 1 apple •...learn more
Farmed Kob Coulibiac - Werner Snoek, Executive Chef of Toadbury Hall Country House, a Five Star boutique hotel, wedding, conference and function venue in Muldersdrift, proudly shares his favourite fish, farmed Kob, in this elegant yet sensible dish – Farmed Kob Coulibiac. A Coulibiac is a Russian dish consisting of a loaf commonly made with a mixture of white fish and rice, hard-boiled eggs, mushrooms, and dill. The loaf is baked in a pastry shell, usually...learn more
Yellowtail Ceviche - Courtesy Julie Carter of Ocean Jewels You’ll need: Chopped fresh chilli Chopped fresh coriander Thinly sliced Spring onions Juice of 1 or 2 limes Yellowtail, thinly sliced Arrange yellowtail on a platter and just before serving top with chilli, coriander, spring onions and lime juice. learn more
Black Mussel, saffron & fennel soup - …may the sauce be with you. PGW eat© 300 g mussels 100ml white wine 1 bulb fennel, thinly sliced (save the fronds for garnish) 2 cloves garlic, finely chopped 1 pinch saffron 100ml cream Put a large stainless steel pot on the stove and heat the pot for 5 min. Add the mussels and the wine. Cover and steam until all the mussels have opened. Pour the mussels into a colander, keep the...learn more
Grilled squid, pumpkin seed pesto - …may the sauce be with you. PGW eat© Serves 6 3 tomatoes 900g squid 100g rocket 1 cup pumpkin seed pesto Blanche, skin & seed the tomatoes. Cut the remaining tomato flesh into a neat dice. Season the squid with salt & pepper and grill on a hot griddle plate or sauté in a fiercely hot wok. Remove the squid from the heat and place into a large bowl. Add...learn more
Hake & Plum Tomatoes Poached in Verjuice & Extra Virgin Olive Oil, Saffron & Black Olive Dressing. - …may the sauce be with you. PGW eat© Serves 6 6 x 200g Hake fillets 6 plum tomatoes 6 pcs baby fennel 1 pinch saffron threads 150ml verjuice 150 ml extra virgin olive oil 6 tblsp black olive paste Cut the plum tomatoes in half lengthways and place in a large saucepan. Place the fish in a single layer in the same pan. Add...learn more
Grilled Yellowtail with Preserved Lemon, Mint & Puy Lentil Salsa - …may the sauce be with you. PGW eat© Serves 6 6 x 180g pieces Yellowtail fillet 125ml (˝ cup) extra virgin olive oil 250ml (1 cup) green Puy lentils 1 bulb garlic 1 red chilli 1 red pepper ˝ red onion ˝ cucumber 1 preserved lemon (recipe follows) 125ml (˝ cup) pitted green olives Juice of 1 lemon 60g (2 handfuls) mint 120g (4...learn more
Grilled sardines, peas, pancetta, new potatoes & mustard dressing - …may the sauce be with you. PGW eat© Serves 6 12 sardines, gutted 600g new potatoes 240g fresh peas 200g pancetta cut into a small dice 300ml mustard dressing 30g chives, chopped Extra virgin olive oil for grilling Salt & Pepper Cook the new potatoes in salted water until tender, remove from the water and keep to one side. Blanche and refresh the peas. Sauté the pancetta in...learn more
Tandoori Smoked Oyster, Spiced Black Urid Lentils, Preserved Lemon & Mango Atchar, Black Onion Seed Poppadom - …may the sauce be with you. PGW eat© Smoked Oysters 12 oysters 3tsp tandoori spices Sprinkle the tandoori spices over the oysters. Fill a smoker with oak shavings, place on the heat and smoke the oysters in the half shell for 15 minutes. Spiced Black Urad Lentils 250g black urid lentils 1L water 30g ginger 30g garlic 1tsp salt 1tsp chilli powder 2tblsp tomato puree 100g butter 1tsp dried fenugreek leaves 50ml cream 2tsp sugar...learn more
Steamed mussels with white wine, cream, garlic & parsley - …may the sauce be with you. PGW eat © 300g mussels 100ml white wine sauce 10g flat leaf parsley roughly chopped Heat the cooked mussels in the white wine sauce. Remove from the heat and stir in the chopped parsley and serve. White wine sauce Mussel stock 2 L white wine 2 onions sliced 4 cloves garlic crushed 5 kg mussels Put a large pot on the stove...learn more
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