This Peruvian Ceviche is very quick and easy to make and you can use any firm white flesh fish, we are using Angelfish.

You can marinade the Angelfish overnight which is perfect if you are entertaining and want to get as much done the day before as possible.

This is a great light lunch or starter and would be perfect for a braai day too, especially if the braai is red meat all the way.

Angelfish are on the SASSI Green List, other options include Gurnard or Hake.

More: Peruvian Recipes | Angelfish Recipes | SASSI Green List Recipes | Keenwa Peruvian Restaurant

Angelfish Ceviche first appeared first on Gourmet Guys

This Rainbow Trout Recipe with Crab Mash Potatoes is as per Gordon Ramsay’s Crispy Salmon Recipe.

Salmon is not on the SASSI Green List and as such we recommend substituting the Salmon with Rainbow Trout.

This recipe will work well on braai day too so give it a go.

More: Trout Recipes | SASSI Green List Recipes | Gordon Ramsay Recipes

Crispy Rainbow Trout Recipe with Crab Mash Potatoes first appeared first on Gourmet Guys

A very easy and pretty quick Hake Recipe with Paprika, Chorizo and Potatoes for the whole family.

You will notice in the video that they are using cod, which is not a popular choice of fish in South Africa so we have naturally switched over to Hake.

This dinner is a no fuss recipe that will deliver a great tasting piece of fish which will simply need a lemon wedge to finish it off. The potatoes taste really good too having been cooked with the remnants of the chorizo oil.

More: Hake Recipes | Fish Recipes | SASSI Green List Recipes | Hake Knowledge Base

Hake Recipe with Paprika, Chorizo and Potatoes first appeared first on Gourmet Guys

One pot cooking at its best with this Hake Recipe with New Potatoes, Peas and Mint by Stefan Marais of Societi Bistro in Cape Town.

Stefan reproduced this recipe at the Pick’n Pay / WWF SASSI sustainable fishery evening at the flagship Pick’n Pay Thyme on Nicol this week.

The event was attended by some of Gautengs top foodies including the published Sarah Graham, A Foodie Lives Here and Alida Ryder, Simply Delicious. Stefan had made the journey up from Cape Town along with Caro de Waal, editor of Food 24 and my fellow Dinner Divas Judge.

Stefan kicked off the evening with a demo of this recipe before the foodies set about preparing a 3 course meal which was to be judged by Stefan, Caro and Jannine Basson of SASSI.

Despite your’s truly scoring 4/5 for his trout starter Stefan’s dish was still the best of the evening for two simple reasons.
1. It only takes about 12 minutes to make.
2. It’s delicious.

More: Hake Recipes | SASSI Green List Recipes | Hake Knowledge Base

Bistro Style Hake Recipe with New Potatoes, Peas and Mint | Stefan Marais first appeared first on Gourmet Guys

Braai Recipes first appeared first on Gourmet Guys

A Snoek Recipe with a traditional Apricot Basting.

Snoek is practically a staple in the Western Cape where commercial snoek fishermen head out to sea on a regular basis as they earn their living.

This is a very easy Snoek Braai Recipe to make with a simple apricot basting sauce.

More: Snoek Braai Recipes | Fish Braai Recipes | Braai Cooking Tips

Snoek Braai Recipe with Apricot Basting first appeared first on Gourmet Guys

As Sunday roasts go a Roast Beef Recipe tops the list of favourites. Try this recipe with a Horseradish Relish and Red Wine Jus.

There is not much to beat a family sitting around the table on Sunday afternoon tucking into a large cut of Roast Beef. In this instance the recipe is using a healthy wing rib with plenty of meat to go around.

When roasting beef it is easy to calculate the cooking time to get it perfectly cooked for you tables taste.

1. Rare – 12 minutes per 500g
2. Medium – 18 minutes per 500g
3. Well Done – 25 minutes per 500g

A roast is also remarkably easy to prepare and cook which is another reason to make it ideal for a lazy Sunday.

The perfect sides for a Roast Beef are without doubt crispy roast potatoes and Yorkshire Pudding. It’s not really a roast without them.

More: Roast Beef Recipes | Roast Potato Recipes | Yorkshire Pudding Recipes

Roast Beef Recipe with Horseradish Relish and Red Wine Jus first appeared first on Gourmet Guys

This Chicken Thigh Recipe with Crumbed Tomatoes and Grana Padano is a remarkably  easy midweek meal.

All you need are a few chicken thigh fillets, some tomatoes, oregano, breadcrumbs and some Grana Padano cheese. If you do not have Padano you can easily switch to another hard cheese like Parmesan.

Another way to make a quick change to this recipe is to substitute the chicken stock with white wine.

More: Chicken Recipes | Chicken Thigh Recipes | Waitrose Recipes

Chicken Thigh Recipe with Crumbed Tomatoes and Grana Padano first appeared first on Gourmet Guys

The Expresso Show goes local and adds this Cape Malay Chicken Curry recipe by Martha Williams to its recipe video library.

Cape Malay recipes hold a proud position in South Africa’s culinary repertoire. They have enabled South African cooking to infuse Asian styles and ingredients into it’s own as it creates and defines its own cooking style. A country’s culinary identity should reflect the identity of its people and in one that is as diverse as South Africa this makes for an exciting array of dishes that bring together traditional African recipes with those that have migrated to the country over the centuries. It has brought together Asian, French, British, Portuguese and Greek to name but a few.

The origin of Cape Malay cooking in South Africa dates back to the days when the Dutch had control of present day Cape Town and the surrounding area. The earliest arrivals where from the Dutch held colonies in modern day Malaysia and Indonesia. Many of the immigrants were political and religious dissidents of Dutch rule in the region and sent into exile as slaves to the Cape. Many of South Africa’s traditional dishes and recipes were born out of the Cape Malay arrival in South Africa, bredie, bobotie, sosaties, koeksisters and the Cape Malay Curry to name but a few.

As with all recipes when it comes to the heat, use what your family can handle so manage your own recipe quantities when adding the chilli. You can also switch out the chicken for another substitute be it meat or seafood.

Cape Malay Chicken Curry | Martha Williams

Serving: 4 | Prep: 15 min | Cooking: 30 min

Ingredients:

For the chicken
Chicken Breats	4
Masala	15	g
Flour	100	g
Salt
Pepper
For the curry
Unsalted Butter	1	knob
Oil	25	ml
Onions	2
Cumin Seeds	1	teaspoon
Fennel Seeds	1	teaspoon
Bay Leaf	1
Whole Peeled Tomatoes	410	g
Masala	1	teaspoon
Turmeric	1	teaspoon
Crushed Garlic	1	teaspoon
Green Chillies
Plain Yoghurt	250	g
Fresh Coriander	1	small bunch

Method:

For the chicken
1 . Mix together the masala, flour, salt & pepper.
2 . Dust the chicken breasts with the flour
3 . Slice the onions
4 . Crush the garlic
5 . Chop the chillies
6 . Chop the coriander
7 . Chop the tomatoes

Cooking:
1 . Heat the oil and butter in a pan
2 . Brown the chicken breasts
3 . Remove and set aside
4 . Cook the onions, cumin seeds, fennel seeds and bay leaf for about 5 minutes on medium-low heat until the onions are soft.
5 . Add the tomatoes
6 . Add the masala,turmeric, garlic, chillies
7 . Cook until thick
8 . Add the chicken back into the pan and simmer until the chicken is cooked
9 . Just before it is ready add the yoghurt
10 . Garnish with coriander for serving

Cape Malay Chicken Curry Recipe | Martha Williams. first appeared first on Gourmet Guys

A fresh new face has appeared on our screens in the shape of Clara Bubenzer from the “Beautiful Food Eatery” in Cape Town. Clara presents us with this very simple yet very healthy hake recipe to keep you ticking over during the week.

They are joined by Dr. Luke who has a wonderful dieting trick, eat your food off smaller plates. Your mind is a very powerful tool and as you finish your meal your mind will recognise that the plate is now empty and as such it logically follows that you must be full. Its all very Vulcan to me.

If you want to take this a step further we recommend you follow Lord Alan Sugar’s advice and in addition to the smaller plate, eat your meal with a small fork. He claims this has worked for him in losing the extra pounds so by combining the two techniques together you should be waif like in no time at all.

Live long an prosper.

More: Hake Recipes | SASSI Green List Recipes | Hake Knowledge Base

A Hake with Lemon, Garlic and Parsley Recipe | Clara Bubenzer first appeared first on Gourmet Guys

Here are a few tricks to make the perfect roast lamb from Heston Blumenthal. One of them is to slice the lamb across the grain first and then with the grain, leaving you with some nice chunky pieces of tender, juicy lamb.

Sear the leg of lamb in a very hot pan before stuffing it with garlic, fresh rosemary and anchovies. Only then roast in it the oven.

Allow the meat to rest for about 30 minutes before serving, this will ensure that it is cooked evenly all the way through.

Lastly slice the lamb across the grain first and then with the grain, leaving you with some nice chunky pieces of tender, juicy lamb.

Heston uses three simple ingredients in this recipe to add flavour to his roast leg of lamb, what ingredients do you use? Have you thought of using these same ingredients for a roast chicken?

More: Lamb Recipes | Roast Lamb Recipes | Heston Blumenthal Recipes

Heston Blumenthal’s Leg of Lamb with Rosemary, Garlic and Anchovies Recipe & some handy tips! first appeared first on Gourmet Guys

I’m really enjoying Rick’s recipes, I’ve tried all of them with the Moroccan Meatballs being one of my favourites up to now. I think it’s a case of each new recipe usurping the one that came before.

Pastitsio is like a Greek version of lasagne - beef & pasta with cinnamon, red wine & cheese.

Tonight I’m going to be trying this one, as a practice run for the December holidays. It’s perfect for an early outdoor dinner, with a large table, umbrellas, crusty bread and light beers or red wine.

The original recipe calls for Greek Kefalotiri cheese. If you cannot get hold of some use Parmesan as I’ve done in the recipe below.

Watch Rick Stein show you how to prepare a Pastitsio Recipe, other wise know as Greek Lasagne.

Serves: 8-10   Preparation: 30 min   Cooking: 1 1/2 hours

Ingredients:

Method:

For the Meat Sauce

1. Chop the onion, garlic cloves, celery and the fresh oregano
2. Grate the cheese
3. Whisk the eggs

Cooking:

For the Meat Sauce

1. Heat some olive oil in a pan
2. Add the onion, garlic & celery
3. Cook until it turns soft and golden
4. Toss in the mince and brown over a high heat, breaking up the lumps, about 4 minutes
5. Pour in the red wine, chopped tomatoes, tomato puree, cinnamon, ground cloves, both the dry and fresh oregano, bay leaves, water and salt & pepper.
6. Simmer until the sauce has thickened, about 30 – 40 minutes
7. When done take off the heat and remove the cinnamon and bay leaves.

For the pasta

1. Cook as per the packet instructions
2. Drain and transfer to a bowl

For the White Sauce

1. Melt the butter in a saucepan
2. Add the flour and cook for about 1 minute while stirring (medium heat)
3. Gradually pour in the milk, stirring well, bring to a boil amd then simmer on low for up to 7 minutes.
4. Stir every now and again.
5. Season with the nutmeg and salt & pepper

Bringing it all together

1. Preheat the oven to 180C
2. Pour 250 ml of the white sauce over the pasta
3. Pour in the whisked eggs
4. Add half of the grated cheese
5. Mix it well
6. Grease an oven proof baking dish
7. Spread a third of the pasta into the baking dish
8. Cover with the meat sauce
9. Add another third of the pasta and the rest of the meat sauce
10. Add a third layer of pasta and spoon over the rest of the white sauce
11. Mix the remaining cheese with the breadcrumbs and sprinkle over the top
12. Bake for 40 minutes

Best served outdoors at a big table with umbrellas, lots of crusty bread, light beer or red wine

A little wiki about Pastitsio

Pastitsio, sometimes spelled Pastichio, is a Greek and Mediterranean baked pasta dish including ground beef and bechamel sauce in its best-known form.

Pastitsio takes its name from the Italian pasticcio, a large family of baked savoury pies which may be based on meat, fish, or pasta.Many Italian versions include a pastry crust, some include bechamel.The word pasticcio comes from pasta and means ‘pie’, and has developed the figurative meanings of ‘a mess’, ‘a tough situation’, or a pastiche.

The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with cheese and egg as a binder; a middle layer of ground beef, veal or lamb with tomato and cinnamon, nutmeg or allspice; another layer of pasta; and a top layer of sauce, varying from an egg-based custard to a flour-based Bechamel or a Bechamel with cheese (known as Mornay sauce in France). Grated cheese is often sprinkled on top. Pastitsio is a common dish, and is often served as a main course, with a salad.

About Rick Stein

Rick Stein opened his first business in Padstow in 1974, and now specialises in fish cookery. His business operates four restaurants, a bistro, a cafe, a seafood delicatessen, patisserie shop, a gift shop and a cookery school. His impact on the local economy of Padstow is such that it has been nicknamed “Padstein” despite the phrase being openly disputed by Rick himself.

In 2009 Rick Stein made his first acquisition in the nearby trading village of St Merryn, which is 3.5 miles from Padstow. When taking over the Cornish Arms public house, which is located on the outskirts of St Merryn, Stein’s stated aim was to ‘keep it a traditional Cornish pub’^.

On 1 October 2009, Rick Stein opened with his fiancee publicist Sarah Burns, “Rick Stein at Bannisters” in Mollymook, on the South Coast of New South Wales, Australia. Rick said at the time of opening, “Ever since a memorable weekend eating Pambula oysters and flathead in Merimbula in the sixties, I’ve had the image of the clean blue sea and sweet seafood of the South Coast fixed in my head so when I was introduced to Mollymook about six years ago I knew that one day I would open up a restaurant celebrating local fish and shellfish but keeping it really simple. Bannisters was the relaxed seaside hotel that I was looking for, so when they asked me if I’d be interested in cooking there I jumped at the opportunity”.

As well as running his business, Rick Stein has become a popular television presenter on food. Gaining early exposure after appearing on Keith Floyd’s 1984 series Floyd On Fish as a guest chef, he was noticed by the show’s producer and was later offered the chance to present his own series, similar in vein to the “travelogue” style of cookery show pioneered by Floyd on BBC television including Rick Stein’s Taste of the Sea, Fruits of the Sea, Seafood Odyssey, Fresh Food, Seafood Lovers’ Guide,Food Heroes, and in 2005 French Odyssey about a memorable journey down the canals of South Western France to the Mediterranean, Mediterranean Escapes. This starts where French Odyssey left off, and explores the Mediterranean coastline and islands in search of the best in the region’s foods. Rick Stein’s Far Eastern Odyssey, travelling around Malaysia, Cambodia, Thailand, Vietnam and Indonesia.

His current television programme is about the cooking of Spain off the beaten track.Stein was often accompanied by his Jack Russell terrier, Chalky, who died in January 2007.

A book has accompanied each series, and his book English Seafood Cookery won the Glenfiddich Award for Food Book of the Year in 1989. Rick Stein was awarded the OBE in the 2003 New Year Honours list for services to tourism in Cornwall.

Pastitsio Recipe | Rick Stein. first appeared first on Gourmet Guys

A gourmet braai could not be easier or simpler that this easy Curried Chicken with Watercress Recipe from Marco Pierre White

It’s quick and its easy either on the braai or on the kitchen stove for a midweek quickie!

Curried Chicken Breast Recipe with Watercress | Marco Pierre White first appeared first on Gourmet Guys

Curtis Stone shares a chef secret on how to make that perfectly, crispy salmon steak skin.

No need to complicate the fish, use subtle flavours of butter, a hint of lemon and a few sage leaves to compliment the delicate taste of the salmon. You can also cook the salmon on the braai or barbecue.

Best served with a fresh green salad and a bottle of bubbles.

A Crispy Skin Salmon Recipe | Curtis Stone first appeared first on Gourmet Guys

Nigel Slater excels when it comes to cooking simple food really well and this Poached Pears with cream & Florentine biscuits with a drizzle of chocolate sauce is no exception.

Incredibly simple and delicious this is a great family dessert.

Florentine biscuit are an Italian pastry made from setting hazelnuts or almonds and candied cherries into a caramel biscuit, which is coated on the bottom with chocolate.

You can substitute the Florentines with any variety of locally available nutty biscuits which will add a nice little crunchy texture to the dessert.

Poached Pears with Cream, Biscuits and Chocolate Sauce | Nigel Slater first appeared first on Gourmet Guys

A gourmet boerewors roll to brighten up your braai day from Heston Blumenthal.

Heston Blumenthal appears to cherish his South African connections and we quite often see South African culinary traditions appearing in his recipes.

He has presented us with a Boerewors Burger and now using Boerewors which interestingly enough is available at Waitrose in the UK for a gourmet style chilli dog using Chilli Con Carne.

His recipe uses pre-made chilli con carne but you can easily whip up your own.

Gourmet Boerewors Roll Recipe with Chilli Con Carne and Sour Cream & Lime | Heston Blumenthal first appeared first on Gourmet Guys

Are you stuck with how to cook Aubergines, eggplant or brinjals… all the same thing.

The best thing to do is either salt them, by slicing them up and sprinkling some salt on or roast them well burning the skin, whole.

The second method is perfect on a braai.

How to cook eggplant / aubergines with Curtis Stone first appeared first on Gourmet Guys

Spice up your life with this Chilli Con Carne Recipe by Heston Blumenthal.

Chilli Con Carne Recipe with Spiced Butter | Heston Blumenthal first appeared first on Gourmet Guys