Mid-Week Dinner: Baked Bluenose & Chips

I drive past Fish 4 Africa in Monte Vista every day, on my way to fetch my daughter at aftercare. Yesterday, I decided we were having baked fish for dinner - I had an incling! Fish 4 Africa is surprisingly reasonable and they have a variety of fresh fish available all the time... And they give good advice. I told one of the guys that I was looking for a good fish to bake, in foil, in the oven. He immediately recommended the Bluenose. I bought a 2kg fish for R95 and they cleaned and filleted it for me, no extra charge!

Ingredients:
1kg Filleted Bluenose (I made 2kgs - leftovers go on sarmies with mayo!)
2t Olive Oil
2t Crushed Garlic
2 Lemons, finely sliced
Foil, enough to 'parcel' the fish
1/2 Onion, finely sliced
1t cider vinegar, per fillet
Sprinkling of Chilli & Garlic Spice (Ina Paarman)
Sprinkling of Thyme (Robertsons)
Sprinkling of Salt & Black Pepper
Preheat the Oven to 200 deg C.
Method:
1. Lay the foil in a baking tray.
2. Coat with Olive Oil
3. Put half the sliced onion and lemon on the foil.
4. Place the fish on top
5. Season with spices (Salt, Pepper, Garlic & Chilli & Thyme)
6. Sprinkle a teaspoon of cider vinegar on each fillet.
7. Layer the remaining Onion and Lemons on top of the fish.
8. Bring the foil over and seal into a parcel.
9. Place in the oven and cook for 30 to 35 min. (my 2kg fish took around 45min). Best to check after the 25 min mark. If the fish flakes, it is done. Do not overcook.

Serve with oven baked chips. Simple, Wholesome, Lekker!

I would pair this with a light to medium bodied Rieslingor, something with a dry finish...

Mid-Week Dinner Party: Family-Style Curry & Rice

My buddy Patrick works in Sudan and is back in Cape Town for a little R&R. Mel and I invited Patrick and his better half, Marieta, around for a little dinner and conversation.

I was looking for a low-stress, quick & easy meal to serve as it is no joke getting home from the office at 5:30pm and having guests arrive at 6:30pm. I turned to an old friend - Ina Paarman - and her magic, ready to serve sauce.

Ingredients:
4x Ina Paarman's Creamy Curry Sauce (R9.95 each)
3x Packs of Chicken Breasts, sliced (Approx R16 each)
1/2 Package of 10 Poppadums (R17.95)
1 cup Basmati Rice
Seasoning (Salt, Paprika & Chicken Spice)
2T Olive Oil

Method:

The Curry
1. Heat the oil in a large saucepan
2. Season the chicken and add to the saucepan.
3. Cook the chicken for about 8-10 minutes.
4. Add the creamy curry sauce and bring up to a simmer.
5. Simmer for about 10 minutes, stir occasionally.
6. Turn off the heat - ready to serve.


The Rice
1. Pre-soak the Basmati Rice in cold water
2. In a saucepan, bring 6 cups of water to a boil - add a pinch of salt to the water
3. Drain the rice and rinse with more cold water, draining again.
4. Add rice to the boiling water & wait for it to come up to a boil.
5. Put a lid on and reduce heat to a simmer. Simmer for 10 minutes.
6. Drain rice in a colander. Place a small amount of water back in the saucepan on the stove, place the colander on top and cover with a lid - Steam for a further 10 minutes.
7. Turn off the heat - ready to serve.

The Poppadums:
1. Lightly oil both sides with sunflower oil.
2. Pop in the microwave for 45 sec.

Serve with a green salad. This comfortably feeds 6 adults.

The wine: Rule of thumb - Sweeter wines offer relief from spicy foods!