… with steamed spinach and caviar.   A great starter or healthy snack.

500g doves brown bread flour
2 eggs
1 litre soya milk
25ml olive oil
1 sachet baking powder
pinch of pepper
400g organic smoked salmon,
4 quails eggs
500g spinach
garnish with dill and caviar
1 lemon, quartered and pips removed

Mix the flour, pepper, eggs, oil and baking powder. Carefully add the soya milk whilst stirring until you achieve a thick batter. Let this rest for an hour and then mix again.

In a medium hot non-stick pan add a little olive oil and place tablespoons of the batter onto the pan. Cook for approximately 2 minutes (until solid and browning) and then turn over for a further 2 minutes.

Serve with organic smoked salmon and steamed spinach with ½ a poached quails egg. Garnish with dill and fresh lemon.

Delicious white fish baked and infused with the interesting flavours of almond and onion. Serve with one of our salads for a great and healthy meal.

Serves 4 – 6

1 kg fresh grouper or other white fish that is good for baking – with or without the skin
2 large onions
2 cloves crushed garlic

2/3 cup blanched almonds toasted in the oven until golden brown. We recommend blanched almonds. Rinse in cold water and place on baking sheet in the oven at 150c or 300f for 10 – 15 minutes or until golden brown
OR
2/3 cups pine nuts toasted in a cast iron or stainless steel frying pan over medium heat until golden brown. Stir constantly to avoid burning these delicate little nuts

a few sprigs of fresh thyme – removed from stems
1 tbls mirin (Japanese rice wine)
extra virgin olive oil
1 tsp lemon zest (optional)
1/2 cup finely chopped chives or 1/4 cup parsley – washed dried and finely chopped

Method:

Heat medium size frying pan or thick saucepan (that has a lid) over medium high heat. Add 1 tbls extra virgin olive oil, the onions and saute – adjust the heat to avoid burning. After 10 minutes add the garlic and thyme and continue sauteing. Add the mirin followed by a little water cover and turn low. Simmer for another 20 minutes checking periodically that there is enough liquid to prevent burning. Grind the nuts in a food processor and remove to mixing bowl. Place the sauteed onion mixture in the processor and puree briefly (30 seconds).Mix the pureed onions with the ground nuts, stir in the lemon zest and chives or parsley.

Meanwhile, preheat the oven to 180c or 350f and prepare the fish fillets. Wash in cold water and pat dry. cut in serving size pieces. Rub the fillets with a little olive oil and sprinkle with fresh ground black pepper. Place fish on a baking tray and bake for about 5-7 mins or until fish is about half cooked. Remove from the oven and spread a thick layer of the tasty mixture on the fish, return to oven and continue baking until lightly browned – about 5 mins.

Serve immediately and enjoy!

Perfect for lunch or dinner, and more original than classic fish cakes. Created by our chef Charles Amos on one of our holidays and now available for you to try at home.

Serves 4

600g white fish fillets
2 cloves crushed garlic
knob of grated ginger
2 chopped chillies
3 tbsp lime juice
½ cup roughly ground nuts (non salted)
1 egg white

Simply combine everything in a food processor and mix. Then form into small cakes and seal quickly in a hot non-stick pan. Transfer to a baking sheet and cook in oven at 180c until cooked through.

Steamed bok choy and wok sealed salmon, garnished with fresh lime and corriander.

Serves 4

4 medium sized salmon fillets
Bok choy

Marinade:
Juice of 4 oranges
Tamari
Sesame oil
2 tbsp organic honey
2-3 tbsp chopped ginger

Mix together equal amounts of tamari, orange juice and sesame oil. Add the honey and chopped ginger. Marinate the salmon fillets in this mix for at least 1 hour.

Sauce:
1 red onion
1 red pepper
1-2 tsp chopped garlic
1 tsp chopped ginger
1 star anise
Chopped coriander
Sesame oil
1 litre fresh pineapple juice
1 litre fresh orange juice
2 tbsp honey
1 tsp cinnamon
Tamari

In the meantime, sauté the red onion, red pepper, garlic, ginger, red chilli, star anise and chopped coriander in sesame oil. Add the pineapple and orange juice and stir thoroughly. Next add the honey, cinnamon and tamari to taste. Reduce by 2/3 and strain.

Dip the salmon fillets in organic sesame seeds, seal in a wok and place in the oven at 200C for 8-12 minutes. In the meantime, steam the bok choy. To assemble place the bok choy on the plates with the salmon on top and pour the sauce over the top. Garnish with fresh lime and coriander sprigs

You can use any white fish for this dish, but a favourite is the delicious, rich Antartic Icefish which is available at many supermarkets. It’s remarkably quick to prepare.

Serves 4

Ingredients:

4 fish steaks
1 inch fresh ginger root
2 cloves garlic
1 lime
1 dessertspoon soy sauce or tamari
Tobasco sauce

Grate the ginger, garlic and lime zest into an ovenproof baking dish. Squeeze in the juice of the lime, along with the soy sauce and three or four dashes of Tobasco and stir. Wash the fish steaks, place them in the baking dish and coat them in the marinade. Ideally, marinate for a couple of hours, but this is not essential.

Heat the oven to 200C/400F/gas mark 6. Add 4 tablespoons of water to the fish and mix it well with the marinade before putting the dish into the oven. Bake for 20 minutes or until the fish is cooked through. (The ice fish usually takes longer than most white fish as it is very dense.)

Serve with steamed or stir-fried vegetables and brown rice.

lemon garlic salmon

For a meal packed with garlic goodness, why not start with our roast garlic and tomato soup and then enjoy this lemon garlic salmon recipe as your main course.

Serves 4

2 tbsp of olive oil
4 tsp of garlic, minced
2 tsp of lemon pepper
4 six-ounce salmon fillets
Lemon to garnish

Heat the olive oil and stir in the minced garlic.

Season the fillets of salmon on both sides with the lemon pepper. Place the fillets in a pan and cook until it flakes when tested with a fork. Make certain to flip the fillets midway through cooking to brown on each side.

Sprinkle with lemon juice and serve.

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