Garden STATE
PICKLED FISH SOSATIES
Serves 4 EASY
Preparation: 10 minutes, plus 1 hour’s marinating time Cooking: 10 minutes
For the marinade, mix:
Woolworths plain cultured coconut 1 cup
Woolworths crushed garlic, ginger, chilli and turmeric 1 punnet
Woolworths garam masala spice blend 1 T
curry leaves 2 sprigs
salt, to taste
kingklip fillet 600 g, cut into 6 cm cubes onions 2, peeled and quartered
Woolworths Padron peppers 200 g
olive oil 2 T
baby cucumber 1, sliced
fish sauce 1 T
brown or palm sugar 1 t
1 Toss the fish, onions and peppers in the marinade, cover and chill for 1 hour. Thread the fish onto metal kebab skewers. 2 Heat a griddle pan until hot. Oil the pan and cook the sosaties for 5 minutes on each side. 3 Mix the cucumber, fish sauce and sugar and serve with the sosaties. Cook’s note: Use salmon or hake instead of kingklip if you like. The sosaties can be made in advance and kept in the fridge. Use up any veggies you have in the fridge on the skewers too, baby marrows or tomatoes work well.
CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Rustenberg RM Nicholson
BRANDY SNAPS WITH CARAMEL CREAM
Serves 4 EASY
GREAT VALUE
Preparation: 10 minutes Cooking: 15 minutes
butter 120 g
golden syrup 125 g
sugar 125 g
flour 125 g
salt 1 t
lemon juice 1 t
whipping cream ½ cup
Caramel Treat 3 T
Nutella, for serving
“For traditional brandy snaps, roll the biscuit around a spoon handle”
Preheat the oven to 160°C and line Sift the dry ingredients and stir into the butter-and-sugar mixture with the lemon juice. Mix until well combined. Place 1 T mixture onto the lined baking tray, then spread into a thin circle using the back of a spoon. Repeat with the remaining mixture, making sure they are spaced well apart. Bake for 8–10 minutes, or until golden brown. Leave on the baking tray for a minute to cool slightly. Loosen with a spatula, then gently press onto the base of an upturned coffee mug to make a basket shape using a clean tea towel. To make the caramel cream, whip the cream until medium peaks form, then fold in the Caramel Treat. Serve the brandy snaps dolloped with the caramel cream and Nutella. To make traditionally shaped brandy snaps, roll around the handle of a wooden spoon to make a cylinder before baking. Fill using a piping bag.
