Recipe: Vickie de Beer. Image: Lee Schwagele
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Sweet potato toast
- Cut 2-3 radishes into thin slices.
- Heat 2 tbsp. (30 ml) vinegar, 2 tbsp. (30 ml) sugar and ¼ c (60 ml) water in a microwave oven for 30 seconds, or until the sugar has melted.
- Cut 1 medium sweet potato in 1 cm slices and place on a bread toasting pan on high heat for 2 rounds until golden and soft
- Mix 1 cup snoek mixture (recipe below) with ½ cup (125 ml) ricotta in a mixing bowl.
- Spoon 2 – 3 tbsp. of the mixture on a slice sweet potato roasted and garnish with the radishes.
- Serve with the mustard and mayonnaise (recipe below)
Ingredients
- 400 g smoked snoek, flaked and bones removed
- 1 cup (250 ml) cooked mielies (removed from cob)
- ½ cup (6-8) dried apricots, chopped
- ¼ cup (60 ml) roasted peanuts
- 2 spring onions, chopped
- ½ red onion, chopped
- Mustard salad dressing
- 1 cup (250 ml) mayonnaise
- 1 cup (250 ml) full cream Greek yoghurt
- ½ cup (125 ml) grain mustard
- 2 t (10 ml) mustard powder
- 2 t (10 ml) chopped garlic
- 1 tbsp. (10 ml) chopped ginger
- 2 tbsp. (30 ml) honey
- Juice and rind of one lemon
- Fresh coriander leaves
Instructions
- Mix the flaked fish, mealies, apricots, peanuts, spring onions, red onion, fresh coriander leaves in a large mixing bowl.
- Mix the mayonnaise, yoghurt, grain mustard, mustard powder, garlic, ginger, honey and lemon in a bowl.
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