Sardines and fruit delights

Try these delicious recipes

• 12 fresh sardines
• 2 tbsp fish masala
• 2 tsp salt
• 1 tbsp crushed garlic
• 2 tbsp lemon juice
• 4 tbsp oil
• oil for deep-frying

Trim the tail and fins, remove gills from fish

Cut open the stomach cavity, rinse out entrails and remove eyes

Drain well, place in a large bowl

Combine masala, salt, garlic, lemon and 4 tablespoons oil

Coat sardines with the mixture and apply inside stomach cavity

Heat oil in a wok or deep-fryer to smoking point

Fry a few sardines at a time until crispy

Remove with a draining spoon onto absorbent paper

TIP:

Wash trimmed sardines thoroughly under running water to remove sand

Fried sardines are best served immediately after frying before they lose their crispness

GRILLED FISH WITH PINEAPPLE SAUCE

Fillets of hake grilled and topped with a chunky pineapple sauce.

• 3 hake fillets
• juice of ½ lemon
• ½ tsp pepper
• ½ tsp salt
• 2 tbsp oil

Place the fillets on a flat tray

Smear lemon, pepper and salt on both sides

Leave aside for up to 20 minutes

Preheat oven to 200°C

Drizzle the oil onto fish and place in oven for 12 to 15 minutes or until cooked through and lightly browned

Remove grilled fillets onto platter

Spoon sauce over and serve

CHUNKY PINEAPPLE SAUCE:

• 15g butter
• ½ tsp cumin seeds
• 1 small onion, chopped
• ½ tsp crushed garlic
• 1 green chilli, chopped
• 1 cup chopped pineapple
• 2 tsp cornflour
• ½ cup water
• 1 tsp sugar
• 1 tsp mustard sauce
• 1 tbsp chopped fresh coriander
• salt to taste

Heat butter in a small pan

Add cumin, onion, garlic and chilli

Stir-fry until softened

Stir in pineapple and sauté over moderate heat

Sprinkle cornflour in. Mix well

Add the water while stirring until thickened slightly

Add the mustard, sugar, coriander and season to taste

PRAWN POULADE

Considered a dinner party preparation, prawns in a creamy, garlic sauce, spread and rolled in a cheesy sponge pastry.

SPONGE PASTRY:

• 60g butter
• ½ cup flour
• 1 cup milk
• 1 tsp mustard
• 2 eggs, separated
• 50g grated cheddar cheese
• salt and pepper to taste

Preheat oven to 190°C

Grease, line and re-grease a 20cm x 30cm Swiss-roll tray

Heat butter in a saucepan, stir in flour until bubbly

Add milk while stirring until thick and smooth

Remove from heat, add mustard, yolks and cheese

Whisk egg whites until stiff and fold in lightly with seasoning

Pour into prepared tray and bake for 15 to 20 minutes or until lightly browned and cooked through

Turn out on a lightly greased wax paper

Spread prepared filling and roll up carefully with paper

Leave for ½ hour to set before slicing

FILLING:

• 1 tbsp oil
• ½ tsp crushed garlic
• 1 small onion, chopped
• 250g shelled prawns, chopped
• 1 green chilli, chopped
• 2 tsp flour
• ½ cup milk
• ½ cup mayonnaise
• 50g grated cheese

Heat oil, stir in garlic, onion, prawns and chilli

Sauté for 4 to 5 minutes

Add flour, stir in milk until thick

Remove from heat, stir in mayonnaise and cheese

BANANA FRITTERS

• 6 firm, ripe bananas
• 2 tbsp lemon juice
• 2 tbsp icing sugar
• 1 cup flour
• ¼ tsp salt
• ¾ cup water
• 2 tbsp oil
• 2 egg whites, stiffly beaten
• oil for deep frying
• cinnamon sugar for dredging

Peel, halve bananas lengthwise

Place on a platter, sprinkle the lemon juice and icing sugar over

Leave aside for up to 30 minutes

Sift flour, salt into mixing bowl

Add water and oil and beat until smooth

Fold in the egg whites gently

Heat oil for frying in a deep pan

Coat bananas individually in batter

Fry until golden, drain off excess oil on absorbent paper

Roll fried bananas in cinnamon sugar

TIP:

Serve fritters with a dribbling of golden syrup or custard