Smoked Fish and Potato Salad with Sour Cream and Horseradish Dressing recipe

Smoked Fish and Potato Salad with Sour Cream and Horseradish Dressing

Horseradish and smoked fish were made to go together, and when combined with waxy potatoes they make a simple but divine salad

Serves 4-6

Smoked Fish and Potato Salad ingredients: 500 grams moist smoked fish, (I used Gemfish). 600 grams waxy new potatoes, scrubbed. 2 spring onions, thinly sliced. 2 inner stalks of celery, thinly sliced. 3 large gherkins, thinly sliced. 1/4 cup chopped flat-leaf parsley. Dressing: 1/2 cup sour cream. 1 teaspoon Dijon mustard. 1 clove garlic, crushed. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 tablespoon horseradish sauce. 1 teaspoon cold water. sea salt and freshly ground pepper. To assemble: zest 1 lemon. tender inner celery leaves. extra chopped flat-leaf parsley

Smoked Fish and Potato Salad recipe: Dressing: Whisk the sour cream in a bowl until smooth then whisk in all the remaining ingredients and season. Add more horseradish if you prefer a spicier dressing. Remove the skin and bones from the smoked fish and pull the fish into large chunks. Set aside. Cook the potatoes in boiling salted water until tender. Drain and set aside. When cool, peel and cut into large chunks
To assemble: Combine the fish, potatoes and remaining ingredients in a large bowl. Add the dressing and gently fold together. Transfer to a serving platter and scatter with the lemon zest, celery leaves, parsley and a grind of pepper. By then, the smoked fish and potato salad is ready

The American Cheeseburger recipe

The American Cheeseburger

This is a classic for good reason. It's a blend of flavours and textures that, when made correctly, should have your eyes rolling back in your head as you take your first bite. The secret here is a good fat-to-meat ratio in the 'ground round', or mince patty, to ensure a moist, delicious burger

Serves 6

The American Cheeseburger ingredients: Burger Patties: 1 kilogram minced beef. 1/4 cup finely minced onion. 1 egg. 2 tablespoons Worcestershire sauce. 2 tablespoons American Ball Park Mustard. 2 tablespoons ketchup. 1 tablespoon flaky sea salt. freshly ground black pepper to taste. To cook and Serve: cooking oil for brushing. sea salt and freshly ground black pepper. 6 slices provolone (or other mild cheese such as colby or edam). 6 burger buns, split. 6 iceberg lettuce leaves. 2 beefsteak tomatoes, sliced into rounds. 1 large red onion, sliced into rings. 6 large dill pickles, thinly sliced ketchup to serve. American Ball Park Mustard to serve

The American Cheeseburger recipe: Place all the ingredients in a bowl and, with clean hands, mix until combined. Season with black pepper, then form into 6 patties. Refrigerate until required. Heat your chargrill or flat-top to super-hot. Brush the patties with oil and season with sea salt and black pepper, then cook to the desired doneness, placing a slice of cheese on top of each panic for the last couple of minutes. Lightly toast the burger buns on the hot plate

To serve: Toasted bun base, iceberg lettuce, tomato rounds, burger panic, red onion, pickle slices, ketchup, mustard and finally the bun top. You can finish with a pickle on top Good to go... By then, The American Cheeseburger is ready

The Japanese Burger recipe

The Japanese Burger

This came out surprisingly well when we were developing the burger recipes. lt seems a funny thing to say, but it is actually refreshingly light to eat and pretty much gets the healthy heart tick - a bit of an oxymoron, considering it is a burger The coleslaw is a great side that! use alongside a lot of rich Asian dishes. It's very cleansing, fresh and crunchy. Also try it alongside a simply roasted chook with mashed potato

Serves 6

The Japanese Burger ingredients: Chicken patties: 1 kilogram minced chicken. 1 teaspoon finely chopped fresh garlic. 1 teaspoon finely chopped fresh ginger. 1/3 cup finely chopped spring onions. 1/4 cup julienned pickled ginger. 1 and 1/2 tablespoons light soy sauce. 1 teaspoon sesame oil pinch of white pepper. 1 tablespoon flaky sea. To cook and serve: cooking oil for brushing. sea salt and freshly ground black pepper. 6 sesame seed burger buns, split

The Japanese Burger recipe: Place all the ingredients in a bowl and, with clean hands, mix to combine. Form into 6 patties then refrigerate until required. Heat your chargrill or flat-top to super-hot. Brush the patties with oil then season with sea salt and black pepper. Cook thoroughly until juices run clear and lightly toast the buns as you go
To serve: Toasted bun base, chicken pattie, Asian slaw then the bun top. Guilt-free eating pleasure. By then, the Japanese Burger is ready

Caramelised Carrot, Corn and Coriander Salad recipe

Caramelised Carrot, Corn and Coriander Salad

This salad has a great South-Western slant. The tart lime juice and smoky overtones from the roasted cumin work beautifully with the caramelised carrot and sweetcorn

Caramelised Carrot ingredients: 1 kilogram carrots, peeled and quartered lengthwise. canola oil. 4 cobs sweetcorn, cooked and corn sliced off in chunks. 3/4 cup roughly chopped coriander leaves. 1-2 red chillies, thinly sliced crosswise. sea salt and freshly ground black pepper. Dressing: 1/2 cup fresh lime juice. 1 tablespoon cumin seeds, toasted in a dry pan and ground. 1 tablespoon Dijon mustard. 1 tablespoon mild-flavoured honey. 1/2 cup grapeseed oil. sea salt and freshly ground black pepper

Caramelised Carrot recipe: Dressing: Place the lime juice, cumin, mustard and honey in a mixing bowl, and whisk together. Continue to whisk and slowly add the oil until all incorporated. Season and refrigerate until required. Preheat a barbecue flat-top or frying pan to medium-high heat. Season the carrots with sea salt and black pepper. Add a little oil to the cooking surface then add the carrots. Cook until golden on each side and starting to soften. Remove and cool before placing in a large mixing bowl. Add the corn, coriander leaves and chilli
To serve: Dress the salad with the lime dressing and serve immediately with lime wedges in a bowl on the side. By then, the Caramelised Carrot is ready

The Italian Burger recipe

The Italian Burger

Veal mince, tomatoes, fresh mozzarella, basil pesto — this works for me

Serves 6

The Italian Burger ingredients: Veal Burger Patties: 1 kilogram minced veal. 1/2 cup finely chopped red onion. 1 teaspoon finely chopped fresh garlic. 1 tablespoon tomato paste. 1 egg. 1 and 1/2 tablespoons fennel seeds, toasted in a dry pan and ground. 1 tablespoon flaky sea salt. freshly ground black pepper to taste. To cook and serve: cooking oil for brushing. sea salt and freshly ground black pepper. 250 grams fresh mozzarella, sliced into rounds. 6 fresh burger buns, split. 3 handfuls fresh rocket. 2 large beefsteak tomatoes (or similar), cut into rounds. 1 red onion, thinly sliced into rings
 
The Italian Burger recipe: Veal Burger Patties: Place all the ingredients in a bowl and, with clean hands, mix to combine. Season with black pepper, then form into 6 patties. Refrigerate until required. Preheat your chargrill or flat-top to super-hot. Brush the patties with oil then season with sea salt and black pepper. Cook to the required doneness, placing a slice of mozzarella on each for the last couple of minutes. Lightly toast the buns on the hot plate
To build: Bun base, rocket leaves, veal burger pattie, tomato, red onion, basil pesto, top with burger bun top. Serve now. By then, the Italian burger is ready

Ice Cream with Assorted Coatings recipe

Ice Cream with Assorted Coatings

It would be hard to call this a recipe; it's more of a line-up of ideas for rolling your favourite ice-cream in. There's bound to be one to suit every member of the family I find it easiest to place each ingredient in a plastic bag and roughly crush with a rolling pin. Transfer to a tray or large platter and roll away

Ice Cream with Assorted Coatings ingredients: vanilla or your favourite flavoured ice cream. Coating suggestions: chocolate-coated nuts and roasted coffee beans. roasted nuts such as almonds, hazelnuts and macadamias. pistachio nuts. flavoured chocolates such as chilli and lime, orange or coffee. sesame and peanut crisps from Asian food stores. Maltesers, Crunchie bar or other honeycomb bars. chocolate brownie, whizzed in a food processor to coarse crumbs. freeze-dried fruit such as strawberries, raspberries, blueberries and mango

Ice Cream tips: We have used crushed, freeze-dried strawberries from Fresh As, crushed chocolate-coated nuts and chopped pistachios

Butterflied chicken with harissa and feta recipe

 

Butterflied chicken with harissa and feta

A flattened chicken will cook much quicker than a whole bird. The spicy/creamy feta stuffing keeps the meat moist while the skin crisps to a gorgeous golden brown

Butterflied chicken with harissa and feta ingredients: 1 fresh chicken. 100 grams soft feta, crumbled. 2 tablespoons plain yoghurt. 2 tablespoons chopped flat-leaf parsley. 1-2 teaspoons harissa paste. olive oil. sea salt and freshly ground pepper. ground paprika. 1 lemon, halved

Serves 4-6

Butterflied chicken with harissa and feta recipe: Preheat the oven to 180C. Put the feta, yoghurt, parsley and harissa in a bowl and crush together with a fork, keeping the mixture a little chunky. Using kitchen scissors, cut down either side of the chicken backbone. Remove and discard the backbone, snip the wishbone and push the chicken against the bench so that it lays flat. Using your fingers, gently ease the skin away from the flesh of the breast, thighs and drumsticks Taking care not to tear the skin, spread the feta mixture over the flesh and smooth the skin back over the top
To cook: Place the chicken skin side up in a roasting dish. Brush the skin with olive oil, season with salt and pepper and dust with a little paprika. Roast the chicken and the lemon halves for 20 minutes initially, basting occasionally with the pan juices. Remove the lemons and roast the chicken for a further 20 minutes. The chicken is cooked when the juices from the thigh run clear when pierced with a skewer
To serve: Transfer the chicken and the lemons to a board or platter and spoon over the pan juices. Squeeze the juice from the roasted lemon over the chicken and serve with Couscous with Chickpeas, Olives and Mint. By then, the butterflied chicken with harissa and feta is ready