Grilled yellowtail – fresh from the sea

Fish is one of those things that is best kept simple. Forget complicated sauces – your best bet is freshly squeezed lemon juice and perhaps a bit of butter. Add some salt & pepper and you’re done.
While visiting Mom-in-law at the coast, I decided a nice fresh fish will be in order for dinner. That, some crisp white wine, fresh sea air and a salad – yum!

We bought 2 freshly caught yellowtails from a local fishmonger and decided to braai them.

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The fish were scaled and gutted – all I had to do was prep them for the braai:
Sprinkle generously with salt {on the inside}, a squeeze of fresh lemon juice, some black pepper and melted butter. I also placed a few slices of lemon inside while the fish ‘rested’ and waited for the braai.

They went onto the grill closed {with lemons inside} until the outside was nicely cooked and golden brown, slightly charred. We then opened them up and removed the lemon slices, placed the whole fish open and inside down on the grill for a few minutes, just allowing the inside to cook. Be careful not to overcook, fish is very delicate and must be just cooked, never overcooked!

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Perfect meal for a {VERY} hot summer’s eve! Enjoy! X

Rosemary & Yoghurt Roast Chicken

Roast chicken

This heat is making me super lazy! So here’s another easy & super tasty recipe:

Rosemary & yoghurt roast chicken

a cup of plain yoghurt (you can use low-fat / Bulgarian or Greek)

sprig of fresh rosemary, chopped

2 cloves of garlic, finely chopped

pinch of salt

pinch of freshly ground black pepper

2 tbs lemon juice

half a cup of sauvignon blanc

3 tbs olive oil

Mix all ingredients and marinade one whole chicken (with skin is best!) for about an hour.

Roast in the oven or your grill for an hour and 45mins at a low heat of 150C. The low heat makes the chicken more succulent and if you’re using a grill (like a Big Green Egg or Weber), it imparts a delicious smokey flavour to the chicken. I used a small dutch oven to roast chicken in – for an hour and 20mins and the last half hour I placed chicken directly onto the grill to brown and get crispy.

Delicious – we just kept it simple and had a tomato, basil & feta cheese salad with the chicken.

Enjoy! X

Nicoise Salad

Nicoise Salad

Does anyone else feel lazy on a Monday night..? Sort of still in weekend mode, and to top it all, the fridge is kinda empty too and we seem to have just skipped spring altogether and gone straight into summer – so salad it is!

(I cannot wait for our veggies to finally start growing and to be able to just pick whatever I want straight from the garden!  Hubby has made a fabulous vegetable garden and is still busy planting… (The chickens keep digging up and eating all the seeds!)  Anyways, that’s about 3-4 months away from reality and until then I’ll have to make do with shop-bought veggies.

So this is what I rustled up tonight – my take on a Niçoise salad, using sardines:

2 tins of Portugese sardines in vegetable oil (remove bones from middle)

3 hard boiled eggs, halved

lettuce

small plum tomatoes, quartered

olives

danish feta cheese

capers

olive oil

Red wine vinegar

Toss together, season with freshly ground salt & black pepper and enjoy! X

Wednesday – summery angelfish salad

I saw a snippet of a master class from Masterchef last week, where they made some sardine salad and it really looked delish, but then of course I couldn’t find the recipe.

So, inspired by that, I created this fresh and flavoursome angelfish salad:

For the greens, I used a butter lettuce torn into pieces (enough for 2 people), topped with grilled carrot ribbons and green beans, cucumber ribbons, diced papaya and thinly sliced fresh pears.

I grilled the carrots and beans for 8minutes.

Dressing for the carrots & beans:

Half a tsp sesame oil

1 tsp lemon juice

2 tbs soy sauce

2 tbs honey (I grilled the carrots & beans in this dressing – keep leftover dressing)

Dressing for the salad:

2 tbs olive oil

Juice of half an orange

1 tsp lemon juice

1 tsp honey

Pan fry fish in butter & olive oil for about 2-3mins on each side until just cooked and golden on the outside.  Place cooked fish in the leftover dressing from the carrots.  Cut into strips and place on top of salad.

This was a seriously delicious salad – perfect for summer!

For dessert, I made a vanilla pannacotta. For some reason I just cannot get this right! It’s either been too soft, or the gelatine hasn’t dissolved properly and I was left with a funny layer at the bottom of the dessert, or like tonight, I used too much gelatine and the pannacotta was too firm… Next time will be a winner! Nevertheless, it tasted great and now I know exactly how much gelatine to use next time.

For 2 pannacottas:

500ml cream

a quarter cup of sugar

the seeds from half a vanilla pod

1 sachet (10g) gelatine powder from Woolworths

Heat the cream slowly over a low heat, add sugar and dissolve.  Add vanilla and gelatine.  Stir over low heat until gelatine is dissolved completely, taking care not to let it boil. The gelatate does take a while to dissolve, so be patient!

Serve with fresh strawberries – enjoy! XImage

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