Makes 4 servings Avo Chipotle Dressing Ingredients: 1 large ripe avocado, peeled and pitted ¼ cup lightly packed fresh coriander leaves 3 tablespoons each: olive oil, lime juice and orange juice minced canned chipotle pepper in adobo sauce (you can purchase this from Yuppiechef ) ½ teaspoon each: sugar and garlic salt Puree all ingredients and refrigerate […]
Franck Dangereux’s Grilled Sustainable Fish, Burnt Veg and a Garlic & Parsley Sauce
25 February, 2015
Serves 4 Ingredients: Fish: 4 x 200g sustainable fish – Hake / Green listed fish, bones removed Vegetables: 2 each aubergines and onions, 2 each ripe tomatoes and baby marrows halved Olive oil Salt and pepper Sauce: 2 tbs finely chopped garlic 4 tbs finely chopped parsley 350ml fresh cream Salt and pepper Method for […]
Bertus Basson’s Baked Fish, Olive, Marrow and Tomato Dish
25 February, 2015
Serves 4 Ingredients 400g Fish 50ml Olive Oil 30g Salt 2 Lemons 120g Baby Marrows, sliced 3 Baby Tomatoes per person, halved Basil Pesto Ingredients 150g Basil 2tbsp Toasted Pine Nuts 1 Clove Garlic, chopped 3tbsp Grated Cheese Oil Salt – to taste Steps: Puree basil, garlic and a little bit of oil together. Add […]
