21 Apr Snoek fishcakes and tartare sauce served with pineapple, red cabbage and granadilla moulded salad, mielie soufflé, a sweet and sticky berry roly poly and rose flavoured custard

Posted at 16:26h in Dessert, Fish, Fruit, Kaapse Kombuis Kuiers op Radio KC, KWV, Mains, Recipes, Side dishes & Salads, White Wine by

Print Recipe
Servings Prep Time
4-6 people 45 minutes
Cook Time
2 hours
Servings Prep Time
4-6 people 45 minutes
Cook Time
2 hours
Print Recipe
Servings Prep Time
4-6 people 45 minutes
Cook Time
2 hours
Servings Prep Time
4-6 people 45 minutes
Cook Time
2 hours
Ingredients
Snoek fishcakes
  • 800 grams Snoek, cooked and flaked
  • 200 grams Southern Coating Extra crispy
  • 2 eggs, beaten
  • 2 onions, peeled and chopped
  • A large handful of coriander and parsley, chopped
  • Zest of 1 lemon
  • Fish spice to taste
  • Some Willow Creek lemon flavoured olive oil and butter for frying
  • 2 cups mayo
  • 6 Rhodes quality sweet and sour gherkins, cubed
  • 1/4 cup capers chopped
  • 1 small Onion, peeled and chopped
Pineapple, red cabbage and granadilla moulded salad
  • Some silicone moulds to set your salad in
  • 1 tin Rhodes quality pineapple pieces, drained and cut in smaller pieces
  • 1 small red cabbage, thinly sliced
  • 1 packet Trotters granadilla flavoured jelly powder mixed with 1 cup boiling water
  • 1 large tub Rhodes quality granadilla pulp -
Mielie Souffle
  • 60 ml brown sugar
  • 60 ml SASKO cake flour
  • 60 ml butter, melted
  • 15 ml baking powder
  • 1 tin Rhodes quality sweetcorn
  • 1 tin Rhodes quality corn kernels in brine, drained
  • 5 ml salt
Berry roly poly with rose flavoured custard
  • 1 kg SASKO scone bake mix, prepared according to package instructions
  • 1/2 jar Rhodes Quality strawberry jam
  • 1 tub Rhodes Quality very cherry jam
  • 1 liter Full cream milk
  • 125g Hinds custard powder
  • 3/4 cup sugar
  • 10 ml Vanilla essence
  • 10 ml Rosewater
Instructions
Snoek fishcakes
  1. Mix the snoek with 1/2 packet Southern Coating, eggs, onions, herbs, lemon zest and season to taste with fish spice.
  2. Form about 12 fishcakes and cover with the remaining Southern Coating.
  3. Shallow fry in some butter and olive oil until golden brown and crispy. Keep warm.
  4. Mix the mayo, gherkins, capers and onion together and place in the fridge until serving.
Pineapple, red cabbage and granadilla moulded salad
  1. Mix the jelly mixture with the tub of granadilla pulp and keep aside.
  2. Layer the pineapple and red cabbage in the mould/moulds and pour over the granadilla jelly mix.
  3. Set in the fridge for 4 hours or overnight.
Mielie Souffle
  1. Mix all the ingredients together and place in the oven.
  2. Bake until golden brown. Serve hot.
Berry roly poly with rose flavoured custard
  1. Press out the scone dough on a work surface into a rectangular shape.
  2. Spread the strawberry jam and very cherry jam on the dough and roll the whole thing up so that it looks like a log.
  3. Place the dough log on a large piece of baking paper and place the baking paper on a large piece of foil.
  4. Fold the dough closed from the top and make sure the sides are sealed.
  5. Place in a baking dish filled with hot water.
  6. Steam bake for 1 hour.
  7. Heat 3/4 of the milk and mix the rest of the milk with the custard powder and sugar.
  8. Whisk in the warmed milk and pour back into the pot. Whisk until thickened.
  9. Add the vanilla and rosewater and mix through.
  10. Serve slices of the roly poly with lashings of the warm custard.