We used haddock for its distinct and delicious flavour in this white fish bake with breadcrumb topping, but you can use any white fish of your choice.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the fish bake filling
2 cups milk
2 bay leaves
3 cloves
300 g deboned skinless hake fillets
300 g smoked haddock
3 tbsp butter
3 leeks, sliced
3 tbsp flour
1 tsp wholegrain mustard
Handful chives, chopped
¾ head broccoli, cut into florets and blanched
For the breadcrumb topping
1¼ cups breadcrumbs
¼ cup grated Cheddar cheese
2 tbsp chopped parsley
1 garlic clove , grated
2 tbsp butter
¼ cup fresh parsley, to serve

METHOD
1. Preheat the oven to 180°C.
For the fish bake filling
1. Place the milk, bay leaves and cloves in a deep saucepan over medium heat. Bring the milk to boil then add the fish; poaching for 6–7 minutes, turning halfway.
2. Remove the fish from the milk and flake it into pieces with a fork. Pour the milk into a jug, remove the bay leaves and cloves and set aside.
3. Place the butter and leeks in a clean pot over medium heat and fry for 3–4 minutes until soft.
4. Reduce the heat, add the flour and stir until the mixture starts to turn golden brown.
5. Whisk in the poaching milk, a little at a time, until it is fully incorporated. Continue whisking for 2–3 minutes until the sauce is thick and lump free. Whisk in the mustard and chives and season with salt and pepper to taste.
6. Lay the fish in a casserole dish and top with the broccoli. Pour over the sauce and gently mix everything together.
For the breadcrumb topping
1. Mix all the ingredients, except parsley, in a bowl and sprinkle over the fish filling.
2. Bake for 10–15 minutes until the filling is bubbling and the top is crispy and golden brown.
3. Serve hot with fresh parsley on top.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

If you’re keen to try something a little bit more outside of your comfort zone, check out our mielie baked monkfish recipe.

The post White fish bake with breadcrumb topping appeared first on MyKitchen.

Have some bread that’s about to go stale? Don’t let it go to waste! Rather use it to make homemade breadcrumbs that you can use in a variety of delicious home-cooked recipes!

MAKES 300 ml // COOKING TIME 1 hour

INGREDIENTS
Leftover bread, sliced

METHOD
1. Preheat oven to 150°C.
2. Place the bread on a baking tray.
3. Bake for 35–40 minutes until crispy. Remove and allow to cool completely.
4. In a food processor, blitz the cooled crispy bread until it turns into fine breadcrumbs.
5. Store in an airtight container in the freezer.

Recipe & styling: Jules Mercer
Photography: Gareth van Nelson // HMimages.co.za

Try your home-made breadcrumbs in these tasty dishes:

1. Turmeric-crusted pork chops

2. Coconut seared tuna

3. Quick potato croquettes

4. Veggie and beef burgers

5. White wine braised tenderstem broccoli

The post Homemade breadcrumbs appeared first on MyKitchen.

These Italian, stuffed rice balls are coated in breadcrumbs and then fried. They get their name because they look like little oranges which are called ‘arance’ in Italian. And we can guarantee they will be a hit as a bar snack at your next social do.

MAKES 15 // COOKING TIME 25 min

INGREDIENTS
½ cup flour
2 eggs, beaten
1 cup breadcrumbs
200g leftover plain risotto
½ cup Bolognese sauce or other filling, such as Gorgonzola
Vegetable oil, to deep-fry
Parsley, to garnish

METHOD
1. Put the flour, egg and breadcrumbs in separate bowls.
2. Take 1 tbsp cold risotto and flatten it into a disc. Place ½ tsp filling in the centre, then mould the risotto into a ball around it.
3. Roll the ball in flour, egg, then breadcrumbs and set aside. Repeat steps 2 and 3 until all of the risotto has been used up. (You should have ±15 balls.)
4. Heat the oil in a pot over high heat. Deep-fry the balls for 3 minutes, until golden brown. Drain on paper towel. Serve garnished with parsley.

The post Arancini appeared first on MyKitchen.