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CHUTNEY
5 large tomatoes, diced
Juice of 2 limes
1
/2 tsp chilli flakes
1 Tbsp brown sugar
2 tsp sea salt
V
2
tsp celery seeds
Vz
large red onion, finely chopped
6cm-piece fresh ginger, peeled,
cut into fine matchsticks
2 tsp nigella seeds (optional)
1 Preheat oven to 190°C. Dry fish
inside and out with paper towel. Using
a sharp knife, score fish 2-3 times on
each side. Rub with 100ml of the oil,
then insert garlic into cuts.
2 Combine garam masala, cumin,
turmeric, fennel, salt and pepper in
a bowl. Rub over fish, then drizzle
with remaining oil.
3 Put fish on a 40cm-long sheet of
baking paper. Put lemon discs inside
fish cavity, and a few on top. Squeeze
over juice from extra lemon.
4 Paint eggwhite on edges of paper,
fold over fish and roll to seal. Put
parcel on a sheet of foil, then roll up
to seal. Put on a large oven tray and
bake for 40-45 minutes.
5 To make chutney, combine all
ingredients, except nigella seeds,
in a large bowl. Stir to combine. Set
aside for 10 minutes to rest. Serve
chutney in a bowl and sprinkle with
nigella seeds, if using.
6 Remove parcel from oven and
rest for 5 minutes before opening.
Serve fish parcel, partially open, with
chutney, rice, dhal, naan and raita.
■ Per serve:
2242kJ; protein 71g;
total fat 22g (sat. fat 4.5g); carbs 9g;
sodium 5960mg; Gl estimate low (does
not include ‘to serve’ items)
Bejewelled eggs
Here’s a great way to present
your homemade chocolate eggs.
Wrap them in confectioner's foil
(available from large craft stores)
and embellish them with jewels.
Place egg - or several - in a
beautiful bowl filled with wood
shred (from craft stores). The
bowl will remain as a memento
long after the eggs are gone!
War cakes with orange frosting
Preparation time: 15 mins
Cooking time: 1 % hours
Serves 8-12
2 cups water
450g caster sugar
400g raisins
100g mixed peel
2 tsp mixed spice
100g lard (beef dripping
or Copha)
Melted butter, for greasing
Plain flour, for dusting
Extra 480g plain flour
3 tsp bicarbonate of soda
200g walnuts, roughly chopped
1 cup pure icing sugar
2 Tbsp orange juice
1 Preheat oven to 1
70°C. Put water,
sugar, raisins, peel, spice and lard in
a large heavy-based pan and bring to
the boil over a high heat. Remove from
heat. Set aside to cool completely.
2 Grease two 19 x 10cm loaf tins
with melted butter, then dust with flour.
Sift extra flour and bicarb together,
then mix in walnuts. Fold in raisin
mixture, then spoon into prepared tins.
Bake for 1
% hours or until cooked
when tested with a skewer. Put cakes
on wire racks to cool.
3 Whisk icing sugar and orange juice
until smooth, then spoon over cakes.
When set, cut into slices to serve.
■ Per serve:
2735kJ; protein 7.5g;
total fat 22g (sat. fat 5g); carbs 108g;
sodium 116mg; Gl estimate high
S t o c k is t s : Indian sp ic e d sn a p p e r w ith chutney:
O ld fork, C a m a r g u e , ( 0 2 ) 9 9 6 0 6 2 3 4 . H o rn
sp o o n , G o o d w ill B a a s m a a n , 0 4 1 8 2 0 7 7 9 7 .
Photography Joe Filshie. Chris L Jones: nutritional analysis Joanne Turner - information is approximate and a guide only
