Thursday, 27 November 2008

Simple and Light

After enduring what we felt was an incredibly harsh winter, which never seemed to end, summer is here and showing no remorse about being a little late. Yesterday the temperature in Paarl, which is about 40km outside Cape Town, was 44°C (111°F).

Needless to say, warm comfort food is out of the question. Just turning on the stove takes super-human courage.

I made this quick supper, an effortless meal that required minimum time in the kitchen.

Monkfish wrapped in Sage and Bacon

Monkfish fillets
Streaky Bacon
Fresh Sage leaves

Season the fish with salt and pepper.
Wrap the fillets first with a few sage leaves and then in bacon.
Grill in a hot oven (220°C) for about 15 -25 minutes, depending on the thickness of the fillets.

Sweet and Sour Cabbage

½ head of White Cabbage very finely shredded
1 Large Carrot finely grated
1 Tbsp Jenny Morris Caraway Seeds
1 Tbsp Jenny Morris French tarragon
1 Tbsp Castor Sugar
½ Tbsp Salt (you might need more, depending on your tastes)
½ Tbsp Jenny Morris Lemon Pepper
¼ cup Apple Cider Vinegar
Olive Oil (optional)

Mix all the ingredients in a bowl and allow to stand for at least an hour before serving.
Check the seasoning, adding more sugar, vinegar or salt if needed.
Drizzle over some olive oil just before serving (I left this out).
It actually tastes even better the next day.
This salad goes perfectly with fish.


Nina Timm said...

I like this idea a lot. The crunch of the coleslaw must have been an excellent side dish. Well done!

Rose&Thorn said...

Nina - Thanks, I really liked the way the salad cut through the bacon's smokiness.

Cynthia said...

Oh yeah baby! Like Nina, I am loving this idea!

Jeanne said...

Do you know I had never tasted monkfish before I got to the UK?? And now I find out it's easily obtainable in SA. Aaaarrrgh! This looks like a fabulous way to prepare a fabulous fish.

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Jeremiah 17: 7-8

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