Fish with Creamy Dill Sauce – Quick and easy dinner
A quick, baked fish recipe with stir fry veg and dill sauce
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Fish Cakes made with Sweet Potato
These fish cakes are just fabulous. Made with sweet potato instead of potatoes and it is the perfect meal to hide those veggies in the fish cakes giving your kids no clue that they were even in there.It is easy to put together and delivers on flavour too and it is homemade, so you know exactly what goes in there.
All you need to make these are a few ingredients which include fish, sweet potatoes, a few spices, some onions and the ingredients for the perfect crumb. So let us get started shall we.
I seasoned the hake fish fillets which I quickly flash fried and set aside. To that I added the rest of the ingredients, got the crumbing ingredients ready and got on with fish cake making. I opted to make the fish cakes larger than usual and it was perfect as a single serving alongside some minty peas and potato wedges from McCain (linked).
When you try these fish cakes and I hope you do soon, it will take you one bite to see what I mean by delicious homemade fish cakes. If you are a fish or seafood lover, then click here for my Masala Fried Fish recipe or Mackerel Fillets with Basil Pesto or this yummy Fillet of Fish Burger.
Happy fish cake making
Pri
Fish Cakes
Trick your kids with this delicious fish cake recipe made with hidden sweet potatoes. Easy, healthy affordable and delicious.
Ingredients
- 400 grams McCain Sweet Potato
- 400 grams hake fillets cooked
- 1 small red onion diced
- Bunch of spring onions
- Juice of 1 lemon
- 1 teaspoon cumin powder
- Small bunch of coriander shopped
- Salt and pepper
- 1 egg
- 1/3 cup flour
- 1 cup Breadcrumbs
Instructions
- Oil for frying / or use air fryer
- Preheat oven to 200 degrees Celsius and roast the sweet potato until soft, about 20 minutes
- Once soft mash the sweet potato with some butter and adjust seasoning
- Fry the red onion and spring onions with garlic flakes and chili flakes and set aside
- Flake the cooked fish and combine with mashed sweet potato
- Add the lemon juice, cooked onions and spring onions, chopped coriander, cumin powder, salt and pepper – mix well and shape into balls and flatten to form fish cake patties
- Dip in flour then beaten egg followed by the breadcrumbs
- Preheat Air Fryer to 200 degrees and fry for 15 minutes or heat oil in a pan on medium heat and fry the fish cakes in batches until golden brown and crispy
- Serve with McCain Garden Peas, Chips and Salad
- Enjoy with your family.
Wholesome Vegetarian Tikka Masala Soup
This delicious and nutritious tikka masala vegetarian soup hits all the rights spots especially when the days outside are filled with an icy chill in the air. We have been having some glorious sunshine during the day here in Johannesburg but if you happen to …
An Earthy Beetroot, Sweet Potato and Basil Soup
How gorgeous does this soups look? Well I can guarantee that not only does it look the part, it tastes the part too. The deep, vibrant colour and earthiness from the beetroot combined with the creaminess from the sweet potato makes this a match made …
The Perfect Creamy Broccoli and Pea Soup- Winter food
It is freezing in Johannesburg, South Africa and I can safely say that the cold weather is here and by the looks of things, it will be keeping us company for a good three months still. As I mentioned before, I love the food associated with winter and cold nights. So here I am kicking off my Soup Series with you. Over the next couple of days I will share some delicious, easy to make soup recipes that I have created. I promise you its a feast for your tummy and your eyes. I mean look at this beauty above and below, don’t you want to dig right in? Besides the taste of this creamy bowl of soup, don’t you love the way the image turned out. I think it is one of my favourites, what do you think?
This broccoli and pea soup is a dream. Its warming, delicious and creamy and will make great company on a cold winters evening with some crusty bread. It really is a no fuss, super easy recipe that gets done in no time. As a result, you can get dinner on the table and served in an hour, giving you plenty time to snuggle under the covers and keep warm with your favourite book or series. Thanks to McCain South Africa for making our lives easier with their wonderful frozen vegetable range. To get things done chop chop here, I used McCain Garden Peas and McCain Broccoli Florets, linked for ease of reference.
If you looking for something meaty then click here for my Moroccan Beef, Chickpea and Spinach Stew recipe.
Stay tuned for a few more winning soup recipes coming up here soon.
Happy cooking
Pri
Creamy Broccoli and Pea Soup
A warming, creamy broccoli and pea soup. A velvety, delicious soup for those cold winter nights.
Ingredients
- 750 grams McCain Broccoli Florets
- 250 grams McCain Garden Peas
- 5 tablespoons Butter
- 1 onion diced
- 1 medium size leek finely sliced
- 4 cloves garlic crushed
- 4 teaspoons Italian herbs
- 3-4 cups veg stock
- 125 ml cream
- Salt and pepper to taste
- Small bunch of thyme
- Croutons -for garnish
Instructions
- Heat butter in a large pot over medium heat
- Add onions and leeks and allow to caramelize
- Once the onions and leeks are browned, add the Italian herbs, crushed garlic, salt and pepper
- Mix well and then add the broccoli and peas
- Allow to cook on medium to high heat for about 5 minutes before adding the vegetable stock
- Simmer for about 10-12 minutes
- With a handheld blender, puree the mixture to a creamy consistency
- Add the cream
- Season to liking
- Garnish with croutons and the thyme & enjoy!
Peruvian Style Beef and Chips, Lomo Saltado
Have you heard of Lomo Saltado before? Well if you haven’t, then today I shall tell you a little about it. As many of you know, food is my obsession, and what happens when we are obsessed with something, it takes over and it becomes …
Moroccan Beef Stew with Chickpeas and Spinach
It is warming, it is hearty, it is filled with goodness and it most certainly is lip smacking damn delicious. Simple, economical ingredients that are paired together and simmered low and slow leaving you with tender, melt in your mouth flavours. During the …
Mackerel and Cashew Nut Salad with Beetroot Vinaigrette
A light, quick and no fuss mackerel salad recipe. It couldn’t be easier and what takes it to the next level is that luscious, dark beetroot vinaigrette. It is a simple dish that can be served as a main, side or salad. Consider this a high return dish with minimal effort involved and the bonus is, is that it is super healthy. Now how good does that sound?
I hope this recipe makes its way to your table.
Happy cooking,
Pri
Mackerel Salad with Beet Vinaigrette
A simple yet delicious Mackerel and Cashew nut salad with Beetroot Vinaigrette.
Ingredients
- 200 grams McCain Diced Beetroot
- 2 tablespoon balsamic vinegar
- 2 tablespoon honey
- 2 teaspoons lemon juice
- 100 ml olive oil
- Salt and pepper
- 2 tins mackerel
- 1 packet mixed salad leaves of choice
- Feta cheese
- 2 tablespoons chopped cashew nuts
Instructions
- Cook the McCain Diced beetroot according to the package instructions
- In a blender add the cooked beetroot, balsamic vinegar, honey, lemon juice, salt and pepper to taste and blend well
- Slowly add the olive oil until you have a smooth consistency
- Sieve the beetroot mixture over a bowl and you will be left with a beautiful glossy vinaigrette
- On a platter, lay out the salad leaves, top with mackerel, cashews and feta
- Pour over the beetroot vinaigrette
- Enjoy
King Prawn, Pumpkin Gnocchi in a Thick Tomato and Basil Bisque
We are almost half way into January and I hope you have been eating your way through it. Last Saturday we certainly did that…. ATE our way through Saturday. I had my cousin and his wife over (I consider her my sister in law, as I don’t have brothers) and we indulged.
With them being big foodies there was no other way for us to spend our Saturday afternoon. You have to book this wonderful high powered couple 3 months in advance and I’m so glad we finally cleared our schedules to eat …oops I meant meet.
The menu had to be pork and beef free so I opted to go with a king prawn starter, a slow roasted lamb shoulder main course, a heirloom tomato, roasted beetroot and buffalo mozzarella (recipes to come soon) and my sister in law made the most decadent lemon curd pavlova.
The starter was the winning dish of the day and I have decided to share my recipe with you. I know, I do love seafood!
Imagine delicious homemade pumpkin gnocchi on a silky thick, creamy, lemony tomato and basil bisque topped with two grilled king prawns. Hungry much???? Don’t let the sound of it intimidate you. It should make your mouth water and want make this dish for your family and friends. Roast potatoes was a must for the lamb so I went with pumpkin gnocchi for the starter. It really is that good and what is even better is that my pumpkin gnocchi is knocking off the carbs. Bonus!!! You can make the extra pumpkin gnocchi and freeze it for another night to go with a delicious pasta sauce of your choice.
Impress your guests with this one.
Pri’s King Prawn, Pumpkin Gnocchi on Tomato Basil Bisque
Serves 8
Pumpkin Gnocchi
800 grams pumpkin cubes
olive oil
salt and pepper
300 grams flour
200 grams semolina
handful fresh sage leaves
Preheat oven 200 celcius
Toss the cubed pumpkin with salt, pepper and olive oil
Roast for 45 minutes
Allow to cool and mash
Add flour and semolina to the pumpkin mash and form a dough, you might need to add more flour when working the dough.
Shape in sausage like rolls, cut and roll into little balls.
Bring a large pot of water to boil
Add the pumpkin gnocchi balls and boil until the begin to float
Strain
In a saucepan heat olive oil and sage leaves add your gnocchi and toss around until golden in colour
Adjust seasoning
Thick Tomato Basil Bisque
3 Tablespoons unsalted butter
1 large clove of garlic
Handful basil leaves torn into strips
50 grams tomato paste
100 grams passata
100 ml chicken stock
80 ml cream
Juice of 1 lemon
Handful grated parmesan cheese
Melt butter in a saucepan, add garlic and tomato paste (make sure the garlic doesn’t burn)
Add shredded basil
Stir well
Add passata and chicken stock allow to cook until combined, about 10-15 minutes
Add lemon juice, cream and parmesan cheese
Stir and season
Prawns
16 King Prawns
3 cloves garlic crushed
Juice of 1 lemon
Salt and pepper
Butter for frying
Combine the above and set aside
Fry in butter just before serving
Assembly
Place the tomato bisque on your plate as shown above
Place gnocchi on the tomato bisque
Gently place the grilled prawns on top
Enjoy ….
Eat your way through life!
Mussels in Creamy Garlic Sauce
Wishing you a great 2019 filled with fantastic food! Happy 2019…. Growing up I never ate seafood. I love the ocean and the life that exists there, the unknown! I also had dreams of becoming a marine biologist, saving the ocean and by me not …
Roasted Cauliflower Salad with Pumpkin and Butter Bean Hummus
Don’t know about you but I when I was a kid, I was always excited about Christmas and I am happy to say that nothing has changed! I loved waking up to a filled pillowcase left by Santa and I loved staying awake at the …
The Best and Authentic Durban Crab Curry
Calling all seafood lovers to the forefront for this one! This right here is an authentic, spicy, Durban crab curry. Freshly ground spices, garlic, delicious crab and a few other simple ingredients is all that is needed to bring this dish together. A dish to be enjoyed around the table with your family and friends whilst the juices from the spicy crab runs from your hands down your arm…. if this happens, then you know you are eating it like a proper Indian.
This dish is flavour packed and super amazzzzing! Crab curry needs to be enjoyed spicy and hot. You can adjust the amount of chilli powder according to your tastebuds, but like I said, a Durban Crab curry is pungent and spicy. Click on the video link on the recipe card, to watch how it is done.
It all starts with cleaning the crab and getting it ready for the curry. I find that taking a few minutes to prep by having all my ingredients ready before hand makes the whole process so much easier and enjoyable. Roast and grind the spices. The spices that I use for a crab curry are, jeera (cumin seeds), sarso (mustard seeds), methi seeds (fenugreek), dhania seeds (coriander), black peppercorns, chilli powder, kasuri methi (dried fenugreek and chillies. The aroma and distinct flavour of the above spices is what renders the delicious taste in this curry. The gravy/sauce of the curry is simple and tangy, made with crushed tomatoes, tomato paste, water and tamarind. As the spices and crab simmer in the tomato, tamarind gravy it absorbs all the amazing flavour, making this one utterly delicious curry. So if you are ready to put on an old t-shirt and roll up those sleeves, and eat the most damn delicious crab curry then here is the recipe for you. Happy cooking!
If you enjoy your curries and on the search for other Indian recipes then, why not not try out my Spinach and Dhal Makhani or this easy Chicken Biryani recipe.
If it is seafood dishes you are after, then i have plenty of those recipes too, click on one the recipe links below
Spicy Durban Crab Curry
An authentic Durban Crab curry made with freshly ground spices, tomatoes and tamarind. Cooked to perfection to please the whole family
Ingredients
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 4 dried red chillies
- 2 tbsp oil
- 2 red onions sliced
- 2 sprigs curry leaves separated
- 5 cloves garlic crushed
- coarse salt
- 1.5-2 kg crab cleaned
- 2 tbsp chilli powder
- 1 tbsp masala
- 1 tsp turmeric
- 800 ml crushed tomatoes
- 1 tbsp tomato paste
- 1 cup boiling water
- 1 tbsp tamarind - mixed with 1/2 -3/4 cup of water
- 1 tsp kasuri methi (dried fenugreek leaves)
- freshly chopped coriander leaves
- 1-2 tsp sugar
Instructions
- Roast the cumin seeds, mustard seeds, fenugreek seeds, dhania seeds, black peppercorns and dried chillies in a pan on low heat for about 3 minutes, tossing frequently as to make sure not to burn the spices
- Once cooled, grind the spices into a powder and keep aside
- Heat a large pot on medium to high heat and add the oil, onions and 1 sprig of curry leaves
- Allow the onions to get translucent before adding the crushed garlic - mix well
- Now add 2 heaped tablespoons of the freshly ground spice mix that was just ground and also add corse salt, according to taste
- In goes the cleaned crab, mix well, place the lid onto the pot and simmer for 5 minutes
- Add the chilli powder, masala and turmeric powder and another tablespoon of the freshly ground spice - give it a good toss
- Add the crushed tomatoes and the tomato paste, mixed with a dash of water , mix well
- Add hot water and the tamarind and the rest of the curry leaves and simmer for about 10 -15 minutes until thickened, add sugar to balance the acidity
- Garnish with kasuri methi and freshly chopped coriander leaves
Notes
I
Spicy Cornish Chicken Curry – delicious, Durban style curry
I am simply going to begin by mentioning that I love this curry. It is one of my all time favourite curries. It has no dairy in it and it is a Durban Style Cornish chicken curry. This type of chicken takes much longer to …
A Dreamy Beetroot Ice Cream
A luscious, creamy and striking looking dessert and the taste is going to knock your socks off. And you know what else is going to knock your socks off….. is the ingredient list, all you need is five ingredients. Yip, five ingredients and you are …