At selected Texie’s stores you can source frozen seafood. Here is a delicious fresh summer prawn salad to try.
1kg sweet potatoes, peeled and cut into 1 inch cubes
750g cooked prawns, peeled and deveined
100g mange tout, halved lengthways on the diagonal
1 bag wild red rocket and milder leaves
80ml sweet chilli sauce
60ml lime juice
1 mango, flesh cut into short, thin slices
1 avocado, thinly sliced
1 red chilli, finely chopped
Steam the potatoes until tender then set aside to cool.
Place the cooled potatoes, prawns, mange tout and salad leaves in a large salad bowl and toss to combine.
Whisk the sweet chilli sauce and lime juice together for the dressing.
Divide the salad amongst the serving plates, top with the mango and avocado and drizzle over the dressing. Sprinkle over chilli to taste and serve.
*Serves four as a main course and six as a starter.
For the carb concsious, here is a delicious simple and healthy recipe for dinner or weekend lunch
4 sage leaves
4 sustainably sourced Texie’s hake fillets
8 slices good-quality streaky bacon
800 grams of cabbage, kale and spinach, chopped
2 Tbs of butter
For the Fish
Heat the oven to 200C.
Place a sage leaf in the centre of each hake fillet and then wrap with 2 slices of the bacon.
Transfer to a foil-lined baking sheet, drizzle with oil, season and bake for 10 minutes.
For the Greens:
Bring a pan of water to the boil, add the cabbage, spinach and kale, simmer for 3 minutes; drain and refresh under cold water.
Melt the butter in a wok (frying pan) and stir-fry the veg for 3 minutes.
Season and serve with the Hake.
Recipe & image compliments of Woman & Home. http://www.womanandhome.com/
We found this Lynn Bedford Hall recipe and tried it with some Texies hake which is always a good budget conscious and tasty option. While the recipe recommends Kabeljou as the tastiest option, any firm white fish will work with this recipe so choose one that you like.
1 kg kabeljou, skinned, filleted and cut into 4 servings
1 large onion, chopped
300g mushrooms, slided (we used brown mushroom as they offer more flavour but white mushrooms work too)
10ml soy sauce
250ml sour cream
grated parmesan or low fat mozzarella cheese
Mix the flour, salt and paprika and dust the fish on both sides.
Arrange the fish in a lightly buttered dish so the fish fits closely but does not overlap.
Heat the butter and oil and soften the onions and mushrooms. When just beginning to shrink, remove from the heat and add the soy sauce. Pour over the fish.
Combine the sherry and sour cream in the warm pan and also pur over the fish.
Sprinkle with your cheese of choice and bake uncovered for about 40 minutes at 180 degrees.
Delicious served with buttered rice and peas or even pasta.
Photo copyright to Alain Proust.
1 fresh Texie’s snoek
1Tbs olive oil
Ground black pepper
150 ml apricot jam
100 ml butter or olive oil
Juice of 1 lemon
4 garlic cloves, chopped
2 red chilli’s, chopped (optional)
1. Head to Texie’s for some fresh snoek. Ask your Fishmonger to clean and gut the fish for you. It will be their pleasure.
2. Wash the snoek under cold water and dry with a kitchen towel.
3. Place the fish into heavy based foil and fold the sides so they can catch the basting.
4. Salt the fish (This will absorb any extra liquid from washing the fish) and grind over pepper.
5. Melt the butter in a pot. (over the braai or on the stove) Add the garlic, olive oil, apricot jam, lemon juice and chilli Mix until well blended.
6. Generously baste the fish with the sauce.
7. Place the fish on the braai and cook for 15 minutes until cooked through and the fish flakes easily. (Remember this is a guideline as the cooking time will vary depending the on the heat of coals, height of grid and size of snoek. )
Chef’s note: If you prefer to cook the fish straight on the grid, smear the skin side with oil to prevent it sticking to the grid.
A perfect Friday night meal. Hake fillets with a Crunchy lemon flavoured batter.
500g Texie’s hake fillets
1 cup Flour
1 tsp Baking Powder
1/4 tsp Salt
pinch of ground paprika
freshly ground black pepper
1 Egg, beaten
3/4 cup soda water or beer
juice of 1 Lemon, strained
Sift the flour, baking powder and salt in a bowl. Add the pepper and paprika.
Make a well in the centre and add the beaten egg and soda water or beer. Whisk until smooth and lump-free.
Leave the batter to stand for ten minutes. Add the fish to the batter and coat well.
Heat oil in a heavy based saucepan. Fry the fish, turning constantly until golden brown.
Remove from the oil and serve immediately with oven baked chips and tartare sauce.
If you prefer a basic recipe you can leave out the lemon. You can use use white ground pepper instead of black pepper so you will get the pepper taste without the black specks in your batter. You can thin the mixture with water or milk to get the consistency you like (the thinner the batter the lighter the coating). If you dust the fish with flour before battering, it will help keep the batter on the fish.
Here is a simple and easy recipe to make for the family.
Tin of tomatoes
1 onion chopped
1 garlic clove crushed or finely chopped
2 Tablespoons of fresh thyme
1/2 red pepper
1/2 yellow pepper
500 grams of white fish or you choice cut into 4 portions
150 grams mozzarella cheese
Preheat the oven to 200 degrees.
Fry the onion and garlic together until soft
Add the tin of tomatoes, half the fresh thyme and peppers and fry for about ten minutes until the peppers are soft and a sauce has formed.
Put half the sauce in a baking dish.
Place the fish on top of the sauce.
Cover the fish with the remaining sauce and scatter the cheese on the top.
Bake for 15 minutes.
Top with the remaining thyme and serve with new baby potatoes tossed in butter and parsley and veg of your choice.
Chefs note: Fried baby marrows and mushrooms go well as a side vegetable.
A delicious recipe combining hake, asparagus and a creamy cheese sauce.
850 grams of hake in serving portions
Juice of one lemon
1 can Asparagus cuts
4 – 6 spring onions finely chopped
A handful of bread crumbs
Extra grated Cheddar and/or Parmesan for topping
Salt & pepper
3 Tablespoons of butter
2 heaped Tablespoons of flour
1 teaspoon of mustard powder
25ml sherry (optional)
Juice from the asparagus can topped with milk to make 500ml
400 grams of grated cheese
Arrange the fish in a buttered casserole dish.
Squeeze the lemon juice over the fish and season with salt and pepper.
Drain the asparagus and reserve the liquid.
Dot the fish with the asparagus tips and spring onions.
Make the sauce by melting the butter, adding the flour and mustard powder and whisk together for a few minutes over the heat.
Remove from the heat and slowly add the milk and asparagus juice mixture.
Return to the stove and cook, stirring continuously, until the sauce is thick and smooth.
Add the sherry and grated cheese.
Pour the sauce over the fish.
Top with bread crumbs, some extra grated Cheddar or Parmesan cheese and sprinkle with paprika.
Bake in the oven, uncovered, at 200 degrees, for 30 minutes. Grill the top for 5 – 10 mins to make crispy.
Chefs note: If you are not an asparagus fan, you can leave out the asparagus bits and use 500ml of milk instead of combining the milk and asparagus juice. We added both Cheddar and Parmesan cheese with the breadcrumbs as a topping. Simply delicious.
500 grams of Texies fresh hake or any other available white fish
300 grams of potatoes, peeled and chopped into cubes
8 chopped anchovy fillets (optional)
3 Tablespoons of finely chopped onions
3 Tablespoons of chopped flat-leaf parsley
2 eggs, beaten lightly
freshly squeezed juice of lemon or lime
vegetable oil for frying
Place the fish into a pan with the milk.
Bring to the boil and then allow to simmer for 4 minutes.
Remove from the heat and allow to stand, for another 5 minutes.
Remove the fish pan with a slotted spoon and set aside.
Cook the potatoes in salted boiling water. Drain well.
Mash the potatoes ans season with salt and pepper. Flake the fish into the mash.
Mix in the onions, parsley, lemon and beaten egg.
Make into patties and flatten slightly in the palm of your hands.
Dust lightly with flour and fry in the vegetable oil
This recipe make about 12 fish cakes.
2kg Yellowtail or Hake – filleted and sliced.
½ kilogram onions, peeled and sliced
1 cup brown vinegar
1 cup water
1 cup sugar
1 teaspoon turmeric powder
1 heaped tablespoon of curry powder
2 teaspoon of salt
1 teaspoon of black crushed peppercorns
5 bay leaves
Flour for dusting the fish
2 tablespoons oil for frying
60 g soft butter
1/4 tsp dried dill
1/4 tsp dried tarragon
1 tbsp finely snipped fresh chives
1 Tbsp finely chopped fresh parsley
1/2 Tsp finely grated lemon rind
500g skinless salmon fillet in one piece of even thickness
60 ml (1/4 cup) white wine (Sauvignon Blanc is good)