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BBC Lifestyle

EPISODE 10 RECIPE: BOUNTY OF THE SEA

Wednesday 25 May 2022

SNOEK, HAKE AND MEBOS

SNOEK with MEBOS and harissa basting (a twist on the classic apricot jam and garlic butter)

INGREDIENTS
1.2kg fresh snoek
¼ cup mebos paste
2 tbsp harissa
Juice of 1/2 lemon
1 clove garlic, crushed
2 tbsp melted butter
Salt and pepper

*To make the Mebos paste roughly chop 6-8 rounds Mebos and cover in just enough boiling water so that it is covered. Leave to soak for 30 minutes then blend until fine with a stick blender or food processor (you can also replace the boiling water with hot apricot juice or white wine).

METHOD

  • Preheat the ovens grill to hot.
  • Line a baking tray with foil or just grease it with oil or butter.
  • Place the snoek on the baking tray skin side down.
  • Mix the mebos paste, harissa, lemon, garlic and butter and season well.
  • Season the snoek well with salt and pepper and brush the basting on equally.
  • Pop under the grill and cook for 8-12 minutes or until the flesh is cooked and the basting has started caramelising.
  • Serve with a pretty garnish.
  • You can also cook the snoek on the braai.

 

HAKE CEVICHE CORN CHIPS

INGREDIENTS
500g fresh caught hake, diced or cut into thin slivers
Juice of 4 6 limes
Sprinkle of sugar
1 green chilli finely chopped *optional
2-3 Tbsp olive oil
A handful chopped fresh gooseberries
8 green olives, sliced
A punnet fresh coriander, chopped
Small red onion, sliced super thin or diced

Corn chips to serve

METHOD

  • Mix the ceviche ingredients together, check the seasoning and make sure it's balanced.
  • Leave to sit for about 15 minutes and serve.
  • Garnish with fresh coriander.

 

PARATHA with garlic butter

INGREDIENTS
1¼ cup lukewarm water
2 tsp yeast
2 cups flour and extra for rolling
¼ cup sugar
1 tsp salt
1 tbsp olive oil
4-5 Tbsp butter

METHOD

  • Mix the water and yeast and leave to activate for 5-10 minutes.
  • Mix the flour, sugar and salt in a separate bowl and add the water and olive oil when its ready.
  • Mix to from a dough firm enough to roll out. Add more flour or water if needed.
  • Divide the dough into 6 equal pieces roll each piece into a disc of about 15-20 cm and brush with a thin layer of butter.
  • Roll the disc up into a thing log and then, starting on the one end roll that up into a spiral.
  • On a lightly floured surface, carefully roll the spiral out thinner until it is about 15-20cm in diameter.
  • Heat a pan until medium to hot and cook the paratha for 2-3 minutes on a side it should bubble up and brown nicely.
  • Brush each paratha with garlic butter and scrunch up lightly before serving.
  • Repeat until each paratha is done.

LORNAS TIP - Keep the parathas covered with foil and in the microwave while you cook the rest so they don’t dry out. Don’t reheat them with the foil on!

Garlic butter for paratha

INGREDIENTS
2 cloves garlic finely crushed
2 tbsp crushed parsley
4 Tbsp butter

METHOD

  • Mix well until soft and spreadable.

 

RAITA

INGREDIENTS
1 cup full cream yoghurt
1 tsp toasted ground cumin
A handful chopped mint
Salt and pepper

METHOD

  • Mix well and season to taste.

 

CHOPPED SALSA

INGREDIENTS
2 tomatoes, chopped
A handful fresh coriander chopped
1 red onion, finely diced
Juice of a fresh lime
Drizzle of olive oil
Salt and pepper to taste

METHOD

  • Mix well and season to taste.

TAGS: recipes, Homegrown Tastes South Africa