Snoek oor die kole
Visbraai
Vis
Bestanddele Visbraai 1
½ k Olyfolie
1 t Gekapte Knoffel
1 e Suurlemoensap
Metode Visbraai 1
Vlek die vis oop. Maak die marinade aan en smeer oor vis ten minste een uur voor braai. Plaas vis met vel na onder op koel kole. Gedurende braai smeer nog marinade oor. Moet nie vis omdraai nie. Sodra die vleis wit is die vis gaar. Net voor jy die vis afhaal sout na smaak. Dien op met Growwe bruin brood en perske konfyt.
Metode Visbraai 2
Vlek vis oop. Vul vis met gekapte uie en tamaties. Drup 'n paar druppels suurlemoensap op die tamaties en uie. Geur met sout en peper na smaak. Maak die vis toe en plaas in foelie. Plaas op kole en draai slegs een keer.
Metode Visbraai 3
Vlek die vis oop. Maak 'n marinade met olyfolie en perske konfyt. Smeer oor vis ten minste een uur voor braai. Plaas vis met vel na onder op koel kole. Gedurende braai smeer nog marinade oor. Moet nie vis omdraai nie. Sodra die vleis wit is, is die vis gaar. Net voor jy die vis afhaal sout na smaak.
Bestanddele
1 Snoek vooraf gesout
Appelkoos Braaisous:
60 ml mayonnaise
60 ml knoffelbotter
60 ml gladde appelkooskonfyt
of
Mayo-Braaisous:
250 ml mayonnaise
90 ml botter
Metode
Plaas die vis oop met die velkant na onder op die rooster
Sprinkel peper oor
Verhit die bestandele vir enige van die braaisouse oor lae hitte en meng goed
Gebruik ‘n klein kwassie en verf die vleiskant van die vis met die sous
Braai oor gloeiende kole – nie te warm nie – tot die vis maklik van die graat loskom
Sit voor met vars brood en slaai of tamatie-en-uie-braaibroodjies
Ingredients
500g firm fleshed white fish steaks (like hake), frozen or fresh
OR 750g pork fillet, cubed
20 ml turmeric
seasoned flour
45 ml sunflower oil
1 onion, chopped
300 g sweet potato, cooked and cubed
3 ml chilli powder
5 ml ground coriander
10 ml garam masala
150 ml seedless sultanas, soaked
410g can chopped tomatoes (use Indian-style if available, for extra flavour)
60 ml tomato paste
45 ml brown sugar
125 ml natural low-fat yoghurt
90 ml fresh coriander leaves or parsley, chopped
Method
Season the fish/meat cubes with the turmeric and toss in the flour, shaking off any excess.
Heat the oil in a saucepan.
Add the fish/meat and cook until lightly browned.
Remove and set aside.
Saute the onion until translucent. Add the sweet potato, chilli powder, ground coriander, and masala and stir-fry until aromatic, about a minute.
Add the sultanas with their liquid, tomatoes, tomato paste and sugar.
Simmer for 8 minutes or until slightly thickened.
Return the fish/meat to the saucepan and simmer for 5 minutes for fish, 10 minutes for meat.
Remove from the heat and stir in the yoghurt and fresh coriander and serve.
Serves 6.
Creamy baked fish
Sweet 'n Spicey curry stew
Ingredients
1 large onion, sliced into rings
oil
30 ml (2 T) garlic and ginger paste
30 ml (2 T) mixed masala
1 ml (1/4 t) turmeric
4 jam tomatoes, peeled and grated
60 ml (1/4 cup) soaked tamarind pulp
3-4 green chillies
1 large crab (about 500g) cleaned and cut into pieces with shell intact
fresh coriander leaves, chopped
Method
Fry the onion in a little heated oil until golden brown.
Stir in the garlic and ginger paste, and add the masala, turmeric, tomatoes, tamarind pulp and chillies.
Reduce the heat and simmer for about 5-10 minutes.
Season with salt, add the crab pieces, cover and simmer for 10 minutes until done.
Sprinkle with the fresh coriander leaves and serve with rice.
Serves 2 – 3
Crab curry
Spicy hake bake
Ingredients
750g frozen hake steaks, half thawed
2 onions, sliced
2 medium tomatoes, skinned an sliced
1 green pepper, seeded and chopped
1 packet ROYCO Spicy Tomato & Onion Soup
500ml water
1 clove garlic, crushed
Method
1. Place hake in a casserole dish, cover with onion, tomato and green pepper.
2. Mix the soup powder with 500ml water in a saucepan. Add the garlic, bring to the boil stirring continuously and simmer on low for 5 minutes.
3. Pour over the fish pieces, cover and bake at 180C for 40 minutes.
Preparation time : 15 minutes. Cooking time : 40 minutes.
Serves 4 - 6.
Ingredients
750g frozen hake steaks, half thawed
100g mushrooms, cut into slices
80g cheese, grated
25ml sunflower oil
12,5ml breadcrumbs
1 packet ROYCO Creamy Mushroom Soup
600ml milk
Method
1. Place the fish pieces in a flat ovenproof dish.
2. Fry the mushrooms in the heated oil until softened.
3. Mix the soup powder with 600ml milk, add to the mushrooms.
4. Stir over low heat until thickened, add half the grated cheese, season to taste.
5. Pour over fish pieces, top with the remaining grated cheese mixed with breadcrumbs.
6. Bake for 30 minutes at 180C.
Preparation time : 15 minutes. Cooking time : 30 minutes.
Serves 4 - 6.
Ingredients
6 potatoes, peeled and boiled
25ml milk
12,5ml margarine
1 packet ROYCO Thick Vegetable Soup
400ml milk
250g white fish, cooked and flaked
50g cheese, grated
Method
1. Mash the potatoes with 25ml milk and 12,5ml margarine.
2. Make the soup according to directions using 400ml milk.
3. Fold in the flaked fish, season to taste, then spread in a greased pie dish.
4. Cover with the mashed potato, sprinkle with grated cheese, then brown
in a hot oven for a few minutes.
Preparation time : 15 minutes. Cooking time : 5 minutes.
Serves 4.
Creamy fish with potato topping
Ingredients
1 packet ROYCO Thick Vegetable Soup
600ml milk
1 can tuna, drained and flaked
150g raw noodles, cooked and drained
80g cheddar cheese, grated
Method
1. Mix soup powder and milk together.
2. Bring to the boil stirring continuously.
3. Add flaked tuna, noodles and half the grated cheese, season to taste.
4. Place in a casserole dish, top with the remaining grated cheese.
5. Bake at 180C for 20 minutes, put on grill for last 3 minutes to brown top slightly.
Preparation time : 20 minutes. Cooking time : 20 minutes.
Serves 4.
Tuna noodle bake
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4-6
Ingredients
15 ml sunflower oil
1 large onion, chopped
5 ml peeled and chopped root ginger
15 ml chopped coriander leaves
10 ml curry powder
2 ml turmeric
1 packet ROYCO Spicy Tomato & Onion Soup
400 ml water
50 ml tomato puree
15 ml Mrs Ball¹s chutney
500 g hake, skinned and half defrosted
Method
1. Sauté onion in heated oil. Add ginger, coriander and spices and cook for A few minutes.
2. Mix soup powder and water, add to onion and stir until thickened. Add Tomato puree and chutney.
3. Place fish in a greased casserole dish and pour sauce over. Bake uncovered at 180º C for 30 minutes, or until fish flakes easily.
Simple fish curry
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves 4-6
Ingredients
15 ml sunflower oil
500 g frozen hake, skinned and cut into large cubes
1 packet ROYCO Thick Vegetable Soup
15 ml Rama margarine
4 spring onions, chopped
15 ml parsley, chopped
2 ml mixed herbs
125 g white mushrooms, sliced
250 ml grated carrot
250 ml frozen peas
salt & pepper, to taste
250 ml milk
Method
1. Toss hake pieces in half the soup powder and brown lightly in heated oil. Place in a casserole dish.
2. Add margarine to pan and sauté spring onions, parsley, mixed herbs and mushrooms together until softened. Add carrot and peas and fry for a few more minutes. Place on top of fish and season to taste.
3. Mix balance of soup powder with milk and pour over fish.
4. Bake, covered, at 180º C for 30 minutes.
Hake & vegetable bake
Resepte
