Bobotie with a Twist.

Here’s another Masterchef-inspired angelfish dish.

Simply brilliant – I’ve wrapped everything else in bacon,  but never thought of doing fish… And let me tell you – you have got to try it!

{I think bacon is like butter, it makes everything tastes good! Not that you need to change the taste of angelfish, but it works brilliantly together.}

Here’s what you’ll need:

4 angelfish fillets

8 rashers of streaky bacon

Butter

Sweet potatoes

Cinnamon

Nutmeg

Spinach

Wrap each fish fillet in 2 rashers of bacon – you don’t need to season the fish at all, because the bacon is already salty.

Fry the fish parcels in a bit of butter until they’re cooked through and a nice golden colour.

Dice the sweet potato and place in a glass casserole. Add a little bit of water, a sprinkle of cinnamon and a pinch of nutmeg. Add a knob of butter and cook in the microwave for about 20 minutes until the sweet potatoes are soft and squiggy.
You don’t need to add any sugar, as the sweet potatoes are naturally sweet – combined with the cinnamon & nutmeg, it’s a match made in heaven!

Stir-fry the spinach in some butter until wilted.

Serve the fish with the spinach and sweet potatoes – ah, pure delight! The cinnamon and nutmeg definitely gives this dish an exotic feel and flavour and turns it into total comfort food.

 

Enjoy! x

Hello!

I have to come clean here, I’ve never really been a fan of the lamb chop on the braai… That is, until we moved into our new home, befriended the best neighbours ever and braaid a lot – now I’m a huge fan!

These lamb chops are different from the ‘gourmet’ kind you might find in a nice restaurant – they are most definitely not pink in the middle… 

No, my dear friends, these are old-school, South African-style ‘skaaptjoppies oppie kole’ {translated: lamb chops on the barbecue}.

So, what is the secret to the best chops ever? Well, it’s actually quite simple – don’t try and be fancy – less is more, especially in this case:

 

You need only 3 things for The Most Amazing Lamb Chops:

Freshly squeezed lemon juice

Fine salt

White pepper

And of course, lamb chops – I would recommend the back chops

An hour or so before cooking {and it HAS to be on a braai – Big Green Egg or Weber or old-school open coals}, squeeze lemon juice all over the chops, on both sides.
Sprinkle very liberally with fine salt {don’t worry about it being too salty – it won’t be, trust me.} and a bit of white pepper.
Cover with cling wrap until you’re ready to cook.

If you have a braai with a temperature gauge, get the coals to about 160C.

Cook at 160C, turning them every 10 minutes x4 {40 minutes total cooking time} until they’re nice and crispy and golden. 
The key is to render the fat and get it golden brown.

 

Serve with this salad:

Mixed baby lettuce

Handful steamed green beans

Fresh baby pea shoots

Toasted almond flakes {toast in a dry pan}

Freshly squeezed orange juice {one half}

Olive oil

Red wine vinegar

Capers

Layer the baby lettuce and green beans and add the pea shoots on top.
Scatter the almonds over the top.
Mix the orange juice, a splash of red wine vinegar and a good glug of olive oil with a tbs of capers and drizzle over the salad.

Enjoy! x

{P.S. My husband said my lamb chops were better than his – ha!}