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  4 kabeljou (kob) fillets (about 180 g each, preferably the long, tail-end fillets)

  fresh lemon juice

  300 g bella (or baby plum) tomatoes, halved

  6 spring onions, plus some tops, chopped

  5 ml (1 tsp) Italian Herb Seasoning (mixed dried herbs)

  200 g portabellini mushrooms, wiped and quartered

  sea salt

  60 ml (1⁄4 cup) olive oil

  60 ml (1⁄4 cup) off-dry white wine

  finely grated pecorino cheese and pine nuts for topping

  Arrange the fillets, skin-side down, in a large baking dish or roaster, base-lined with baking paper. Be sure to leave plenty of room round the sides for the vegetables. Sprinkle the fish with a little lemon juice. Toss together the tomatoes, spring onions, dried herbs and mushrooms and when well mixed, scatter all round the fish – not on top. Sprinkle everything with salt, then mix the oil and wine and pour that over everything. Sprinkle the fish with a little of the cheese and then with pine nuts – just 5 ml (1 tsp) will do, per fillet. Now roast, uncovered, just below the centre of the oven at 200 °C for about 25 minutes until the fish is cooked through and the tomatoes and mushrooms have started to shrivel and release their juices. Serve right away. Serves 4.

  Poached Fish with Lemon & Tarragon

  This is stove-top fish without any frying; the subtle, delicately flavoured sauce in no way spoils the purity of fresh, white fish fillets and it’s easy enough to serve for a supper treat when everyone is tired of fish and chips. Furthermore, both the stock and the butter can be put together in advance, leaving only the fish requiring last-minute attention. You can serve it on mash – or leave off the starch and present simply with a mixed salad or stir-fried veg.

  5 ml (1 tsp) very finely grated lemon

  rind (1 large lemon)

  5 ml (1 tsp) dried tarragon

  500 ml (2 cups) water

  125 ml (1⁄2 cup) white wine

  5 ml (1 tsp) sea salt

  6 slices (about 1 kg) white fish fillets, skinned

  20 ml (4 tsp) Dijon mustard

  30 ml (2 Tbsp) flour

  30 ml (2 Tbsp) soft butter

  60 ml (1⁄4 cup) reduced fat cream

  Bring the lemon rind, tarragon, water, wine and salt to a slow boil in a very large, wide-based frying pan, then reduce the heat, cover and simmer for 10 minutes. Gently slide in the fish fillets, cover the pan, and poach gently until just cooked and the flesh flakes easily. Use a slotted spoon to transfer to a serving dish. Mash the mustard, flour and butter to a paste and add to the pan in single pats, while stirring. When thickened and smooth, swirl in the cream, then drizzle the sauce over the waiting fish. Serves 6.

  Baked Fish Fillets on a Bed of Vegetables

  This is a splendid way of transforming hake into something quite special without any fuss, frying or fancy ingredients. It’s a good and useful recipe, which can be used with other kinds of fish as well, except for oily fish like snoek. Although hake seems to pop up mainly in fish pies or under a coat of batter, it’s first choice here because its delicate flavour responds to this kind of treatment, and, being non-oily, it can take the topping of cheese and juicy sauce.

  2 large onions, sliced across into thin rings

  500 g ripe tomatoes, skinned and sliced into rings

  sea salt, milled black pepper and a pinch of sugar

  5 ml (1 tsp) dried dill, or dried tarragon, or mixed herbs

  30 ml (2 Tbsp) olive oil

  60 ml (1⁄4 cup) white wine

  4 fresh hake fillets (about 180 g each)

  a little fresh lemon juice and sea salt

  mozzarella cheese, grated paprika

  extra 60 ml (1⁄4 cup) white wine

  Brush a large baking dish with oil and arrange the onion slices in a single layer to cover the base. Top with the sliced tomatoes and sprinkle with the seasonings and dried herb of choice. Drizzle with the oil and wine, then bake uncovered at 180 °C for 15 minutes. Place the fish on top of the semi-soft vegetables, sprinkle lightly with lemon juice and salt, then top with cheese and a flurry of paprika. Pour the extra wine round – not on – the fish and bake, uncovered, at the same temperature, for about 20 minutes or until the fish is just cooked, the cheese melted, and the vegetables soft and juicy. To serve, spoon the veg over each fillet, or alongside, and serve with baby potatoes tossed in garlic butter, and a green vegetable – broccoli is good because of the bright colour. Serves 4.

  Poached Fish with Anchovy Mayo & Crunchy Sage

  This is a super alternative to that cold buffet special: a big, whole fish with head and tail on, the eye looking at you, and the body covered with sliced cucumber. In any case, not everyone has a big enough utensil for poaching a big, whole fish. For this recipe you need just a side of fish. Kabeljou (kob) is first choice. Slowly simmered in a delicate court bouillon, cooled, drizzled with the dressing and topped with fried sage leaves, it’s deliciously different, and much easier than it sounds. You do need a very wide pan in which the fish can lie flat, and a side of kabeljou weighing 600–700 g, but otherwise it’s plain sailing.

  COURT BOUILLON

  1.25 litres (5 cups) water

  125 ml (1⁄2 cup) off-dry white wine

  1 large carrot in 4 pieces

  1 onion, chunkily chopped

  2 bay leaves

  a few black peppercorns

  5 ml (1 tsp) sea salt

  a few sprigs of parsley

  ANCHOVY MAYONNAISE

  1 × 40 g can flat fillets of anchovied sardines

  125 ml (1⁄2 cup) thick mayonnaise

  45 ml (3 Tbsp) thick Bulgarian yoghurt

  a pinch of sugar

  GARNISH

  Heat a little oil in a frying pan and shallow-fry fresh sage leaves until they change colour and become crisp. Drain on paper towel and scatter over.

  Bring all the bouillon ingredients to the boil, then cover and simmer for 30 minutes – you can do this in advance and leave to cool and draw flavour.

  Place the fish, skin-side down, in your largest pan so that it lies flat. Strain the bouillon over the fish (it should be almost covered) and poach very, very gently until just cooked and opaque – white, no longer pink (add a dash of verjuice to the liquid if you have some handy). When done, remove from the heat and leave to cool in the bouillon. Use a spatula to transfer the fish, very carefully, to a large serving platter and drizzle with the anchovy mayo.

  For the anchovy mayo, soak the anchovies for about 15 minutes in a little milk to tone down the salty flavour. Mix the remaining ingredients, then snip in the anchovies – you won’t need the whole can, but most of it. Whisk to ‘melt’ a little – don’t whizz in a blender – and leave the dressing slightly speckled. Drizzle over the fish, then sprinkle with 60 ml (4 Tbsp) chopped flat-leaf parsley mixed with 2 ml (1⁄2 tsp) finely grated lemon rind. Scatter the sage leaves over.

  Unbelievably Easy Fish with Salsa

  This is quite the most fuss-free and unpretentious dish – the sort of recipe one likes to turn to because it’s so reliable and comfortable, like an old slipper. All you need is fresh hake and four ingredients to roll it in. Then, to jolly up the colour and flavour, quickly stir up a SALSA – avos and peppadews – and that’s it.

  30 ml (2 Tbsp) oil

  20 ml (4 tsp) soy sauce

  15 ml (1 Tbsp) white wine

  5 ml (1 tsp) finely grated lemon rind

  4 fresh, skinless hake fillets of equal thickness (about 550 g)

  pre-roasted sesame seeds for topping

  SALSA

  peppadews (mild, whole, sweet piquanté peppers from a jar)

  1 large avocado, peeled and diced

  a dash of fresh lemon juice

  3–4 spring onions, chopped

  a pinch of sea salt and milled black pepper

  5 ml (1 tsp) olive oil

  Using a fork, mix the oil, soy sauce, wine and lemon rind on a large plate. Turn the fish fillets in the mixture several times to coat them w
ell, then place in a baking dish lined with baking paper and pour over any remaining soy mixture. Sprinkle with sesame seeds and bake at 200 °C for about 20 minutes, until just cooked through. If the juices have run, spoon them over the top of each fillet when serving, and pass a salt grinder – the soy sauce may season the fish sufficiently, but then again it may not, depending on the brand.

  To make the salsa, snip enough peppadews (drained, rinsed) to give you 45–60 ml (3–4 Tbsp). Gently mix with the remaining ingredients, pile into a small bowl and serve with the fish. Serves 4.

  Chicken, Brown Mushroom & Tomato Curry

  The favourite.

  15 ml (1 Tbsp) each oil and butter

  8 large free-range chicken thighs (1 kg), trimmed

  sea salt and milled black pepper

  1 large onion, finely chopped

  4 cloves garlic, crushed

  30 ml (2 Tbsp) curry powder*

  10 ml (2 tsp) ground cumin

  5 ml (1 tsp) turmeric

  15 ml (1 Tbsp) peeled, chopped fresh root ginger

  250 g brown mushrooms, wiped and sliced

  1 × 410 g can whole tomatoes, chopped, plus juice

  2 fat sticks cinnamon

  3 bay leaves

  about 5 ml (1 tsp) sugar

  45 ml (3 Tbsp) chutney

  125 ml (1⁄2 cup) hot, seasoned chicken stock

  a small handful of fresh coriander leaves

  Heat the oil and butter in a large frying pan and brown the chicken on both sides – fry skin side first to release the fat. Transfer to a large baking dish and remove the crisped skins – this allows the chicken to absorb the flavours better and avoids a greasy sauce. Turn skinned sides down and season lightly. The thighs should fit fairly closely, but allow space for the chunky sauce – a deep, 28 × 22 cm dish is just right. Add the onion, garlic, all the ground spices and the ginger to the pan drippings and sauté briefly over low heat – if the drippings are quickly absorbed, add a dash of water. Add the mushrooms, toss until mixed with the spices, then add the remaining ingredients, except the coriander. Bring to the boil, stirring, then pour over the chicken – the pieces should be almost completely covered. Tuck the cinnamon and bay leaves right in, cover securely (greaseproof paper and then a sheet of foil) and bake at 160 °C for 1 hour 15 minutes. Turn the chicken and bake, uncovered, for a further 15 minutes or until tender and the sauce is nicely reduced. Use a slotted spoon to transfer the thighs to a heated serving dish, remove the bay leaves and cinnamon sticks from the sauce, swirl in the coriander, pour over the chicken and serve with a fragrant rice and thick yoghurt – plain, or spiked with grated radishes and a chilli or two. Serves 4–6.

  * Home-made curry powder can be spicy enough, so if this is what you’re using, don’t be too generous with the above additions.

  Chicken Thighs Baked on a Bed of Vegetables

  There’s a lovely harmony of tastes and textures in this bright chicken dish, which is initially baked covered, to seal in all the flavours and juices, and then uncovered in order to brown the chicken. The completed dish is a picture to make your mouth water – and although the assembly time is quite lengthy, once it’s done you can relax.

  2 medium onions, peeled and quartered

  300 g baby marrows, pared and sliced into strips

  1 large red pepper, seeded, ribs removed, and sliced

  2 × 200 g brinjals, scrubbed and cubed*

  400 g tomatoes (skin on), quartered

  200 g brown mushrooms, wiped and thickly sliced

  12 cloves garlic, unpeeled

  60 ml (1⁄4 cup) olive oil

  sea salt, milled black pepper and a large pinch of sugar

  3–4 sprigs fresh rosemary

  6 large free-range chicken thighs (800 g), trimmed of excess fat

  paprika and dried oregano

  Use a very large, deep baking dish, round about 36 × 26 × 5 cm. Add all the vegetables, toss with 45 ml (3 Tbsp) of the oil (use your hands), and when glistening, season and tuck in the rosemary. Place the chicken thighs, skin side up, on the vegetables, not too close to each other, and push them down very gently – they must not be smothered. Salt them lightly and sprinkle with paprika and oregano. Cover securely, first with a sheet of greaseproof paper and then foil, and bake at 160 °C for 1 hour. Uncover and bake for 45 minutes, or until the chicken is gloriously brown and tender, in a succulent sauce. Remove the rosemary, and serve the chicken and veg on rice or couscous to soak up the juices. Don’t forget to locate the garlic cloves: place two on each plate so that diners can squeeze the mellow flesh into the vegetables. Serves 6.

  * If using one large brinjal it should be dégorged: scrub, cube, sprinkle with salt, place in a colander with a weight on top, leave for about 40 minutes while the bitter juices run out, then rinse well and dry thoroughly (a salad spinner does the job perfectly).

  Chicken & Mango Salad

  An eye-catching combination of bright ingredients goes into this salad of chicken poached in apple juice, mixed into a creamy curry sauce together with fresh mangoes, and finished off with nuts and coriander. It’s as good as it sounds, is not difficult to prepare, and can be made in advance and refrigerated overnight. Serve with a rice or couscous salad and a mild fruit chutney – atchars would be too strong for the delicate flavour of this salad.

  500–600 g free-range skinless chicken breast fillets

  250 ml (1 cup) apple juice

  2 whole cloves

  a little sea salt

  1 stick cinnamon

  2 medium, firm but ripe fibreless mangoes, peeled and diced

  chopped walnuts or pecans and fresh coriander to garnish

  DRESSING

  30 ml (2 Tbsp) oil

  1 medium onion, finely chopped

  15 ml (1 Tbsp) curry powder

  5 ml (1 tsp) turmeric

  125 ml (1⁄2 cup) reserved chicken stock

  125 ml (1⁄2 cup) mayonnaise

  125 ml (1⁄2 cup) sour cream OR thick Bulgarian yoghurt

  Poach the chicken gently in apple juice with the cloves, salt and cinnamon for about 10 minutes, or until just cooked. Cool in the stock, then slice the chicken into thin strips across the grain. Strain the stock and reserve. To make the dressing, heat the oil in a small saucepan. Add the onion and let it soften without browning. Add the spices and sizzle for a minute, then add the reserved stock and simmer uncovered until the mixture thickens – this happens quite quickly. Press through a sieve, discard the onion, and stir the smooth sauce into the mayonnaise mixed with the sour cream or yoghurt. Fold in the chicken, then the mango, spoon into a glass container, cover and refrigerate. Before serving, check the seasoning and, if too sweet, sharpen with a little fresh lemon juice. Spoon onto a beautiful platter, and garnish with the nuts and a generous sprinkling of coriander leaves. Serves 6–8.

  Finger-licking Chicken Wings

  Chicken wings are often neglected – I suppose because there’s not much meat on them – but they’re succulent and jolly useful. In the following recipe they’re marinated in a barbecue-type sauce, which adds great colour and flavour. Once cooked, they can be served as an economical main course with the juices spooned over, accompanied by baked potatoes and sour cream; alternatively, drain off the juices and serve with drinks; or grill over the coals and pass them round for nibbling, to appease appetites.

  1 kg free-range chicken wings

  30 ml (2 Tbsp) oil

  45 ml (3 Tbsp) sweet sherry

  45 ml (3 Tbsp) tomato sauce

  30 ml (2 Tbsp) fresh lemon juice

  5 ml (1 tsp) Worcestershire sauce

  15 ml (1 Tbsp) soy sauce

  10 ml (2 tsp) pale, runny honey

  10 ml (2 tsp) curry powder

  10 ml (2 tsp) chilli sauce (or more for extra bite)

  sea salt and milled black pepper

  Remove the wing tips if your butcher has not already done so, then pull the wings apart and cut through at the joint, making two pieces. Be careful not to cut through the b
one, leaving a jagged edge, but at the precise point where the joint separates. Arrange in a single layer in a large glass or porcelain baking dish – 30 × 24 cm is ideal. Mix the remaining ingredients, except the salt and pepper, pour over the wings and leave to stand for 30 minutes at room temperature, or refrigerate for up to 6 hours, turning several times. Unless using a fridge-to-oven baking dish, return to room temperature before baking. Season very lightly, and bake, uncovered, at 180 °C for 25 minutes. Turn the pieces over and add a little water to the baking dish if necessary, to prevent scorching. Reduce the heat to 160 °C and bake for a further 25 minutes, or until tender, browned and juicy. Makes about 32 pieces, serving 5–6 as a main.

  Chicken Casserole with Mushrooms & Red Wine

  An unpretentious but deliciously satisfying chicken dish, with a full-bodied flavour. The ingredients are quite basic, and the preparation not too quick, but straightforward.

  12 pickling onions, peeled

  1 kg free-range chicken thighs, trimmed of excess fat

  2 ml (1⁄2 tsp) each salt and paprika

  1 small onion, chopped

  1 red pepper, seeded, ribs removed, and diced

  250 g brown mushrooms, wiped and sliced

  2 ml (1⁄2 tsp) dried thyme

  30 ml (2 Tbsp) flour

  250 ml (1 cup) chicken stock

  100 ml (2⁄5 cup) robust red wine

  15 ml (1 Tbsp) tomato paste

  2 ml (1⁄2 tsp) sea salt and a little sugar

  5 ml (1 tsp) Worcestershire sauce

  Cut a cross through the root end of each pickling onion, arrange in a single layer in a large frying pan, half-cover with cold, lightly salted water, add a pinch of sugar and bring to the boil. Reduce the heat and simmer for about 8 minutes, then drain and set aside. (Don’t boil rapidly, or overcook, as they must retain their shape.) Smear the base of a frying pan with a little oil and lightly brown the chicken on both sides – do the skin side first, to release the fat. Arrange the thighs, skin side up, in a baking dish to fit, and sprinkle with salt and paprika. Cover with a lid, or a sheet of greaseproof paper and then one of foil, and bake at 160 °C for 30 minutes. Meanwhile, make the sauce. Add the chopped onion and red pepper to the pan drippings and sauté briefly. Add the mushrooms and thyme and a little extra oil if necessary, and stir-fry until softened. Sprinkle in the flour, tossing to mix, then add the remaining ingredients, stirring until the sauce thickens. Remove the chicken from the oven, uncover, and pour off the fat. Pour the sauce over, and tuck in the parboiled pickling onions. Cover as before and bake for a further 45 minutes or until the chicken is tender. Serves 4–6.