Method
1 Heat the oven to 200 ° C.
2 Mix all the ingredients for the sweet potatoes and bake for 30 minutes in a roasting pan.
3 Grate the cucumber, carrots and courgettes and keep in the refrigerator until needed.
4 Mix the dressing for the cucumber salad and prepare the apricot and soy sauce for the pike.
5 Spread the pike with apricot sauce and grill as soon as you remove the potatoes from the oven. Keep warm.
6 Stir-fry the asparagus and broccoli. Pour the dressing over the cucumber salad.
7 Serve the pike with the sweet potatoes, vegetables and cucumber salad.
Pike with apricot and soy sauce
Serves 6
- 15 ml (1 tbsp.) of olive oil (to sprinkle)
- 10 ml (2 t) fresh ginger, finely grated
- 2 cloves garlic, crushed
- 30 ml (2 tbsp.) apricot jam
- 30 ml (2 tbsp.) soy sauce
- 1 clean and butterfly the pike (about 1.3 kg)
Preheat the oven to 200 ° C. Grease a baking sheet with oil.
1 Mix the ginger, garlic, soy sauce and jam.
2 Spread half the sauce over the pike and put the fish skin side down on a baking sheet or on a grill over the coals.
3 Bake or grill for about 30 minutes or until done. Drizzle the pike with the rest of the sauce.
More ideas
– Add 1 chopped chilli as a taste variation.
– Use honey instead of jam.
– Be on the lookout for lightly smoked pike at Woolworths and Checkers. It cooks quickly.
Sweet potatoes
Serves 6
- 6 sweet potatoes with skin, washed and cut into thick slices
- 2 limes, halved
- 30 ml (2 tbsp.) mango or peach chutney
- 30 ml (2 tbsp.) soy sauce
- 30 ml (2 tbsp.) olive oil
- 1 red chilli, finely chopped
- Salt and ground black pepper
- Handful chopped coriander
Preheat the oven to 220 ° C.
1 Boil the sweet potatoes for 5-10 minutes until tender but still firm enough to keep the shape. Drain and pack into a deep roasting pan. Squeeze the juice of a lime on top.
2 Mix the juice of the other lime, chutney, soy sauce, olive oil and pepper. Spread the sauce over the sweet potatoes and season to taste. Bake for about 30 minutes until golden brown and cooked through. Turn once during baking.
3 Sprinkle the coriander leaves over just before serving.
Stir Fry Vegetables
Serves 6
- 1 red chilli, finely chopped (optional)
- 1 clove garlic, crushed and finely chopped
- 30 ml (2 tbsp.) soy sauce
- 60 ml (¼ c) olive oil
- juice of 1 lime
- 15 ml (1 tbsp.) sesame oil
- 2 handfuls of broccoli, cut in half lengthwise in half
- 2 handfuls of asparagus spears, cut in half lengthwise in half
- Salt and ground black pepper
1 Mix the chili, garlic, soy sauce, olive oil, lime juice and sesame oil.
2 Blanch the broccoli and asparagus for 30 seconds in boiling water. Drain.
3 Stir-fry the broccoli and asparagus with some of the sauce in batches for 2 minutes in a hot pan over medium – high heat. Season to taste.
More ideas
– You can also add a hand full of finely sliced green beans and baby spinach leaves to stretch the recipe a bit.
– Lightly roasted cashews gives a nice flavour to the stir-fry.
Cucumber-carrot-and-courgette salad
Serves 6
- 4 carrots, peeled and coarsely grated
- 1 cucumber, coarsely grated
- 4 courgettes, coarsely grated
- 1 red chilli, finely chopped
- 15 ml (1 tablespoon) fresh ginger, peeled and finely grated
- 2 cloves garlic, crushed and finely chopped
- handful chopped coriander
- finely grated zest and juice of 1 lemon
- 30 ml (2 tbsp.) soy sauce
- 30 ml (2 tbsp.) sesame oil
- 60 ml (4 tbsp.) olive oil
- 100 g peanuts, lightly toasted
- handful fresh mint leaves
1 Mix the carrots, cucumber and courgettes on a serving platter.
2 Mix the chili, ginger, garlic, coriander, lemon juice, soy sauce, sesame seed oil and olive oil in another container.
3 Stir the sauce through the salad and sprinkle with peanuts and mint.
More ideas
– You can make the salad colourful with grated raw beets. It colours everything and must be added last after adding the sauce.
– Replace the peanuts with lightly toasted sesame seeds for another taste variation.
