Anglefish with Roasted Garlic & Ginger


Earlier on this month Francis Richter from www.diletto.co.za asked me if I would be interested to use one or two of his products that Diletto Online Deli sell. Have a look at their online Deli..
I chose the Oded’s Kitchen Roasted Garlic and Ginger paste which I used so successful tonight as you will see. The other product I chose was a bag of Amarettis (Italien bisquits) which I will use over the weekend to make a dessert.

Diletto delivered the goodies to my house yesterday, so tonight I got cooking J


After having been spoilt with fish from living for 26 years in Hout Bay, I had to make due with what I could find at the local Portuguese Fish monger and managed to get some fresh filleted Angelfish today here in Stellenbosch and had a bunch of fresh spring veggies still in my fridge. 




The fish was marinated in a mix of Oded Garlic and Ginger paste   mixed with olive oil, lemon zest of 1 whole lemon plus juice and some Thyme from my garden. Fried in the marinade for about 10 minutes. I then made a very asic sauce by adding one tsp of the Oded paste to 3 tbsp of crème fraiche and a squeeze of lemon. The flavour was very subtle and added a gentle taste to the already delicious Angle fish/

The veggies were sliced leeks, baby asparagus and thinly sliced courgettes.
I first fried (in olive oil)the leeks a bit as they take longer (frying pan covered with lid) And after 5 minutes added courgettes and asparagus. Again covered with lid for another 10 minutes. I added no herbs or spices as the intermingling flavours of these wonderful young spring veggies should not be tempered with !

For the potatoes I tried something new. I sliced the potato ( with skin) very thin on a mandolin, and on a baking sheet I mixed 1 tablespoon of olive oil with some shakes of Ina Paarman’s potato spice mix. In the oven at 200 deg C and after 15 minutes I had the most devine crispy non fatty chips you could wish for. Obviously turn them over once in between..

And that’s it.. the whole meal took less than 30 minutes and I will most definitely buy some of that Oded’s Roasted Garlic and Ginger again and also try out their other mixes. ( I saw that they make loads of different flavours at the Stellies food market on Saturday and Diletto carry a bunch more as well).


Comments

Post a Comment

Popular posts from this blog

Preserved Green Figs

Image
Its that time of the year again..  My  green fig tree is laden with fruit. Unfortunately its not one of those kid of figs that have the juice inside, no its a fig purely created for making preserves. So here I go again. My first batch is 4kg which should make lots of nice pressies for family and friends. What will be different this year is that thanks to Pink the figs that turned brownish last year when cooked.. this year they have turned out in their natural glorious GREEN ! The magic potion she remembered from her gran was Vitrioel  which my man from the chemist told me is Copper Sulphate (reminding me of when your hair used to turn green in the swimming pool) 2 kg firm, ripe green figs ( leave the short stem on) 2 tbsp slaked lime 3.5 ltr cold water 2.5kg sugar 1 stick cinnamon lemon juice of about 3 to 4 large lemons (I left the pips in for a bit of pectin) Knife tip of copper sulphate to add during the boiling in order to keep the fig colour green Cut a cross ...
Read more

Swiss Christmas Cookies

Image
Tandy's challenge this week are cookies.:)  Seeing that I am not baking at the moment, I still wanted to post some of my dearest childhood memories. I grew up just outside Basel /Switzerland. The 2 months before Christmas was always a hectic baking time at our home. My granny went into overdrive to bake the traditional Swiss Christmas cookies in ginormous quantities. I have rewritten 3 of her most famous  recipes for this first posting and will do another 3 next time. I sourced the photographs of the internet.  Basler Leckerli (Basel cookies) These are the very famous bisquits which are sold all year round in Basel  here first the original recipe:)     Ingredients for two medium size baking sheets: 450 g honey 300 g sugar 1½ tbs  cinnamon 1 pinch of clove powder ½ tsp of nutmeg 100 g  chopped candied orange peel 100 g  chopped candied lemon peel 200 g  ground almonds Grind skin of one lemon 2 t...
Read more

Rissoni & Spring Vegies

Image
We just love  fresh new spring vegetables and recently only discovered Rissoni ( that's pasta that looks like rice) I must say that these wonderful little "corns" of pasta have me totally sold ! So yesterday with spring not playing ball and it really not being a day for a braai, I had to  instead of making  a spring vegie salad to go with the meat,  make something that was more comfort food for a cold and rainy day ! This is what I used : Green beans (blanched) thinly sliced courgettes very young green asparagus 1 cup of baby peas 1/2 packet Rissoni pasta about 3 Tbsp butter Cook the pasta al dente, stirfry the vegies ( not too long please). Add the rissoni and butter and that's it !  just some salt and pepper.. and it tastes devine ! I guess this same mix could also be turned into a wonderful salad with a "gentle" vinaigrette/
Read more