Smoked Trout pate

Smoked Trout pate

trout pate

Smoke Trout Pate

Any trip to Dullstroom has got to include trout and along with the corn bread muffins there will always be some smoked trout pate and this recipe is also from the book “savour” which I changed slightly. It is rediculously simple and Oh so very tasty. We smoke our own trout but store bought smoked trout is just as good. I must say, cooking trout whole has never been my favourite and the bones always seem to get me so this I have found to be the best and tastiest way to use those trout the kids bring back from fishing trips. (If you fish or have kids that fish you will know exactly what I mean – too often they lie in the fridge and get thrown out a few months later) This recipe is after having smoke a 1.2kg (that is not the biggest trout I have caught 🙂 ) whole trout which leaves you with about 500 or 600g of flesh.

halve the recipe if you need to, the proportions work well and depend only on how much trout you have.

What you need

600g smoke trout flaked into small pieces
1 and 1/2 cups creme fraiche
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
3 tablespoon creamed horseradish sauce
2 spring onions finely chopped
3 tablespoons lemon juice
Black pepper

The process

Pop all of the ingredients except black pepper into a bowl and fold it all together to evenly distribute.

Season with some ground black pepper

Thats it, Done, a beautiful chunky pate that is as good as any you will have in any restaurant.

If you like your pate smoother, use a fork to break up the smoked trout.

You can also add in some finely chopped pickled cucumbers or just chop them up and serve them on the side, they go perfectly with the pate.

Serve with your favourite crackers, toasted rye bread, french loaf slices or the corn bread muffins

Special baked fish

Special baked fish

baked fish recipe

Special Baked Fish

This is an absolute delight which brings back so many memories of family dinners. It is quite an unusual dish, but it is perfect when accompanied by a fresh, crunchy salad and wonderful, warm bread. So folks, here’s the secret… Serves 6, Recipe by Rozanne

G’s comments: What a delicious and easy recipe, it’s from about 20 years ago from a You magazine that I am sure many out there have been looking for. Enjoy it, it’s a winner.

What you need

600g hake fillets, deboned
125ml milk
Freshly ground black pepper
200ml fresh bread crumbs
1 onion, finely chopped
Half green or red pepper, diced
250g button mushrooms, sliced
Oil (preferably olive oil)
500ml plain yoghurt
1 extra large egg, whisked
2 medium sized tomatoes, sliced
125ml cheddar cheese, grated

The process

Start off by heating the oven to 180 degrees Celsius. Grease a 29cm oven dish with butter (or, if you’re a weight watcher, spray with Spray&Cook).

Soak the fillets in the milk for about 10 minutes. Drain them off and season with salt and black pepper, and then roll the fillets in the fresh bread crumbs.

Arrange the fillets in the greased oven dish, making sure that they do not overlap too much.

Next, you need to sauté the onions, peppers and mushrooms in a small amount of oil until they are tender. Spoon evenly over all the hake fillets.

In a small bowl, mix the plain yoghurt and whisked egg together and, again, pour over the hake fillets.

Lastly, arrange the tomato slices on top of the fish and sprinkle over the cheddar cheese.

Bake for about 45 minutes (or until the egg mixture has set and the dish is slightly golden on top).

Kingklip Mornay

Kingklip Mornay

kingklip recipe

Kingklip Mornay

I think this fish dish is made for mothers day, It’s very tasty, easy to make and basically flop proof. It offers a hearty, warming flavour that can only be had from being home made and let’s face it, Mom’s, however old we get still love anything that we have made ourselves, the only difference from when we were little is that your Mom will REALLY enjoy this one and not just say so! Gotta Love the Mom’s for all they have put up with! (this is for 4 servings)

What you need

4 x 150g kingklip fillets (you can use hake or any white fish)
1 tablespoon butter
1 tablespoon flour
1 teaspoon English mustard (Any mustard really)
300ml milk
About a cup of grated cheddar (mature cheddar is best)
Salt and Pepper

The process

Heat your oven to 200 Celsius and in a baking dish place your four fillets, evenly spaced on the bottom. Season with a little salt and pepper and set aside, ready for the sauce.

In a pan on a medium heat, add the butter and allow it to melt, add the flour and stir to make a paste, now add the mustard and stir to combine. Keep stirring for about 2 or 3 minutes to cook the flour.

While stirring, add the milk in a thin stream and keep stirring until all of the milk has been added and the sauce is thickening up beautifully.

Remove from the heat and take about 2 thirds of the cheese, stir it into the sauce and then pour over the fish. Top it off with the remaining cheese, give it another grind of pepper and then pop it into the over for 15-20 minutes.

To test that your fish is done, take a knife and pull the flesh to one side, if a flake pulls off you are done.

I like to then put the grill on and give it a brown on top but is not necessary.

Serve it to Mom with baby boiled potatoes tossed in butter and parsley, some roast cherry tomatoes and broccoli or with a salad.

Chicken and Prawn Rice

Chicken and Prawn Rice

Chicken and prawn stir fry

Chicken and Prawn Stirfry

One of my favourite Chinese meals is chicken and prawn fried rice that I order about 8 of 10 times I have Chines takeout so I set out to find an easy to prepare alternative that tastes just as good as the local Chinese takeout. It’s really important to have a very hot wok or pan when you start and to work quickly, making sure that the ingredients get a quick scalding that adds a bit of colour. This is for 2 hungry people and it wont keep for long if you use the prawns so take whatever you have left to work for you.

What you need

250g basmati rice
50ml sweet chili sauce (about 4 tablespoons)
1 tablespoon soy sauce
1 tablespoon sesame oil
2 large chicken breasts or 4 thighs, deboned and cut into bite size pieces
Handfull of green beans sliced through the center and cut into 5cm pieces
1 red pepper sliced finely
150g of uncooked skinless prawns
1 teaspoon grated ginger
1 teaspoon crushed garlic
2 eggs lightly beaten
5 or 6 spring onions sliced diagonally
sesame seeds
Oil for frying

The process

Cook up the rice by following the instructions on the pack. You don’t have to use basmati rice, any rice really and in fact if you are a little more health concious than I am, use brown rice. Once cooked, drain in a sieve, place back over the pot and cover with a dish cloth to keep it warm.

In a bowl add the soy sauce, sweet chili sauce and the sesame oil, give it a whisk with a fork and set aside.

Now heat your wok or large pan to very hot, add the oil and it should give off a little smoke. Now toss in the chicken pieces and move them around quickly for about 3 minutes. They should colour easily and be nice and golden in places. Remove them and set aside.

Add a little more oil, then the beans and red peppers, quickly move them around until they begin to colour. This should also only take about 2 or 3 minutes. Now add the prawns, garlic and ginger and quickly move them around until the prawns colour and the meat is turning white, also about 2-3 minutes.

Now add the cooked rice and mix well, fliipping it with your spatula to combine all of the ingredients and heat them. Make a space on one side, add the egg and allow it to cook for a few seconds, then use a fork to break it up and mix into the rice.

Now add the chicken, the sauce and the spring onions, stir and move around until it’s all steaming andf ready for the plate.

It sounds like a lot of work but really it’s quite simple. Be sure you have a large pan if you do not have a wok or do it in 2 halves, the process is quick enough.

Smoked Snoek or Trout pate

Smoked Snoek or Trout pate

Smoked snoek pate

Snoek pate is really a favourite of mine that I make whenever I am in the Cape. This is a really easy smoked fish pate recipe that works well with smoked trout or snoek. Don’t confuse smoked snoek with the dried and smoked version, you want a freshly smoked snoek that still has some moisture in it, it is not a stiff pate but an easy spreading pate.

What you need

250g smoke fish
2 tablespoons butter at room temperature
2 tablespoons olive oil
1 tablespoon lemon juice
4 tablespoons full fat double cream

Ground black pepper
Pinch cayenne pepper (optional)

The process

Remove the skin and flake the fish making sure there are no bones.

Add the fish and the butter to a blender and give it a quick blitz until combined and fairly smooth.

Now add the olive oil and lemon juice and blitz again for a few seconds to combine, it should be light and creamy at this stage.

Add the cream and give it another qfew seconds of blitzing to combine. Taste and season with cayenne pepper and black pepper. You may also want to add a little more lemon juice.

Place in a bowl, chill and serve with fresh finely chopped chives or parsley and crisp toast, brown bread or pita bread. Yuuuummmmy.

Alternatives: To make something really fancy, make the pate with smoked trout and then line little domes with smoked salmon (rub the inside of the dome with a little oil first), fill with the pate and pop into the fridge to set for a few hours, then turn them out. Simple and decadent.

Shrimp and smoked salmon pasta

Shrimp and smoked salmon pasta

Shrimp salmon pasta

Folks, this is a great meal when you feel you need to spoil someone and with Valentines day just around the corner, you may want to print this one. It is really easy to make so you can spoil that special someone without fretting. This is one of the few occasions where frozen shrimp is OK to use. By the way, if you need a few ideas of what to give a man as gift, check out (good for 2 people)

What you need

Cooked pasta – enough for 2 people
1 medium onion finely chopped or grated
2 tablespoons olive oil
100g shrimp
100g smoked salmon
small bunch chopped fresh chives
Zest of 1/3 a lemon
150ml fresh cream
splash of white wine or about 30ml
1 teaspoon fresh chopped Thyme
Salt and pepper

The process

Heat the oilve oil in a pan on a medium heat and toss in the onions. Let them cook for about 5 or 6 minutes, stirring occasionally until they are nice and soft.

Now add the shrimp (thawed and dried if you used frozen) and cook for about another 3 or 4 minutes until the shrimp is cooked through.

Toss in the chives, lemon zest, salmon, cream and then the wine. Allow it to simmer for about 5 minutes or until warmed through.

Pour the sauce into your cooked pasta which you have left in the pot and mix to coat the pasta with the sauce.

Serve with a side salad and some crisp warm bread. It is yummy I tell you. Take a look through the other pasta recipes

Summer prawn salad

Summer prawn salad

Quick Prawn salad

There are few things as good as a bowl of prawns straight out of the pan or off the braai with a good squeeze of lemon and this very quick dish is perfect to top off a salad on hot summer days. Simply make a nice leafy salad and top off with the beautiful fresh prawns that have come straight from the pan.(4 people)

What you need

1 kg fresh prawns deveined but shells still on
2 tablespoons olive oil
2 tablespoons butter
4 teaspoons crushed garlic
1 juicy lemon halved
Salt and pepper to season

The process

First off, take a trip down to your fishmonger or fresh seafood supplier and choose a kilo of queen or king prawns, ask them to devein them leaving the tails on. They usually don’t charge for this but if you are going to devein at home use a pair of kitchen scissors, I find it much easier to devein and shell and less messy.

Heat the olive oil and butter in a pan on a medium to hot heat and pop in about 1/4 of the prawns, give a grind of black pepper and add 1 teaspoon of garlic, cook for 2 minutes or so on each side until the outsides have turned pink and the flesh has gone white. Be careful not to overcook or they will turn to mush. Flesh should be firm to the touch.

Remove and place in a large bowl.

Repeat until all of the prawns are cooked, sprinkle over a little salt and squeeze over the lemon.

Thats it, top off your favourite salad and dig in. Tip add avocado or mango to your salad, they both go so well with prawns.
it’s a perfect summer meal served with fresh crusty bread.

This one has both avo and mango sprinkled with a few chopped roast peanuts and it works for me but add your own twist!

Fantastic prawn pasta

Fantastic prawn pasta

Prawn pasta

This is another of those very easy and OH so tasty pasta recipes that you can whip up in 20 minutes from start to finish. I love prawns and shrimps or almost anything seafood and this is one of my favourites. It does have wine in it but you can substitute the wine with verjuice for a non alcoholic version. It’s really simple to make and a perfect pasta recipe to serve at a dinner party or a summer lunch. (3 people)

What you need

Olive oil
1 onion finely chopped
2 teaspoons crushed garlic
Pinch paprika (about 1/4 teaspoon)
750g queen prawns shelled
120g butter (I know its a lot but it makes all the difference)
1/2 cup white wine or verjuice
Palm of chopped fresh parsley (about 3 tablespoons)
250g spaghetti
Salt and pepper

The process

Cook your pasta in a large pot of salted boiling water.

In a pan over a medium to hot heat add a good splash of olive oil or about 2 tablespoons. Add the onions and saute for about 3 minutes until they are starting to go transparent. Now add the garlic and paprika, stir and saute for another 1 minute being careful not to brown the garlic.

Add the prawns and toss them around for 2 minutes to cook a little, then add the butter and wine, cook until the butter has melted, add the parsley, season with salt and pepper and allow to simmer for another 2 minutes or so until the prawns have turned a nice pink and are cooked through. The sauce should thicken a little and become glossy.

Drain you pasta, place in a large serving bowl with the shrimp sauce poured over the top.

Serve this incredibly delicious prawn pasta with a simple green salad and crusty bread.

The recipe is a bit difficult to simply double up but if you are having a 6 people or so I would suggest you make the sauce in two separate pans, it just seems to work out better.

Enjoy it folks. At GraysOnline we’ve taken all the hard work out of choosing the perfect bottle of wine

Deep fried tuna nuggets

Deep fried tuna nuggets

Fish batter

Fish batter

I had a great time down the Natal South coast over Easter where we went deep sea fishing. We hauled out a few yellow fin Tuna but with 3, 12 year old boys with us, seared tuna was off the menu so I tried out a simple batter and it turned out great. (Of course we had a fair amount a sashimi as well) You can use this simple batter for any fried fish. It could not be easier. (5 people)

What you need

500g fresh tuna
1/2 cup self raising flour
1 teaspoon salt
about 2 cups ice cold water (beer or soda water will add to the flavor and crispness)

The process

Mix you batter by adding the self raising flour and salt to a bowl and then adding 3/4 of the water. Whisk until the batter is smooth. It should resemble pancake batter. Then add more water until you get the right consistency.

Heat a pot of oil to medium hot, (5 on a mximum 6 plate)

Cut your tuna into nuggets about 3cm square or into smaller slices as if you were cutting for sashimi. Drop 4 or 5 nuggets into the oil and move them around a bit until golden and crisp. If you want irregular shaped nuggets that very crisp, grab a few slices of tuna(sashimi slices) in you finger tips, dip them in the batter and then into the oil.

With very cold batter the oil foams up instantly so be careful!

Drain the nuggets on paper or in a sieve, squeeze over a little lemon and dip into soy, mayo or whatever you prefer. A side salad is a good idea, but on our boys weekend… not a chance.

The result was fantastic, light crisp batter that we could all not get enough of.

Here is another great fish batter with a touch of paprika and the Tuna with mango salsa is a real winner, I am doing it tonight.

Pickled fish

Pickled fish

Pickled fish
Pickled fish is such a uniquely South African dish, if any of you are having friends or family out for the world cup, you want to make a batch of this pickled fish recipe. It keeps in the fridge for ages ready for a quick meal, is simple to make and will be a hit with your visitors. Sorry about the pic!

What you need

2kg Yellowtail or kingklip fillets
Flour for dredging
Salt & Pepper
Vegetable oil


750ml white wine vinegar
250ml water
150g sugar
2 teaspoons turmeric
2 teaspoons mild curry powder
1 heaped teaspoon salt
2 teaspoons whole black peppercorns
3 teaspoons coriander seeds
½ teaspoon ginger powder
4 large onions sliced
6 bay leaves
2 tablespoons Maizedna (cornflour) mixed with 125ml water

The process

Cut the fish into nice size pieces that will make 2 pieces per portion.

Heat some oil in a pan and fry the fish fillets after dredging in seasoned flour, until cooked through, remove, set aside and when cool enough to handle remove the skin.

To make the pickling sauce put a pot on the stove on a medium to high heat and add the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns, ginger and coriander. Bring it to the boil while you stir. It is important to stir while the sugar dissolves.

Now add the bay leaves and the onions, reduce the heat to low and simmer for about 10 minutes to soften the onions, you don’t want them completely soft but softened with a firm center.

Now add the maizena and water mixture and stir until the sauce thickens. This should take no more than 2 mintues.

In a large glass or ceramic dish, layer the fish with onions from the sauce between each layer and a few on the top. The pour over the sauce, cover with cling wrap and pop in the fridge.

If you can resist it, leave it to pickle for a few days before you try it, but it can be eaten the next day.

It will last for a few months in the fridge as long as it is covered with the sauce.