With the festive season approaching, we can’t help but start thinking about delicious roasts! This lamb tenderloin with pomegranate yoghurt is a favourite!

SERVES 8 // COOKING TIME 35 min

INGREDIENTS
For the lamb tenderloin
2 kg lamb tenderloin
2 tbsp olive oil
2 tbsp paprika
1½ tsp cumin
½ tsp wholegrain mustard
½ tsp salt
½ tsp black pepper
Handful parsley, chopped
For the pomegranate yoghurt
½ cup double-cream yoghurt
½ cup pomegranate rubies
Handful parsley, chopped
1 tsp lemon zest
1 tsp lemon juice

METHOD
For the lamb tenderloin
1. Preheat oven to 200°C and grease a roasting tin.
2. Rub the lamb with oil and season with paprika, cumin, mustard, salt and pepper. Scatter the parsley over. Roll up and secure with butcher’s string.
3. Roast for 20–30 minutes, until medium-well done.
For the pomegranate yoghurt
1. Combine all the ingredients.
2. Serve with the roast lamb.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

For another sweet and savoury option, try this feta-and-cranberry lamb recipe!

The post Lamb tenderloin with pomegranate yoghurt appeared first on MyKitchen.

You don’t need a special occasion to enjoy some traditional pickled fish! This dish, served with baby marrow salad, makes a delicious light meal.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the pickled fish
500 g hake, sliced into 6 portions
½ cup flour
3 tbsp vegetable oil
¾ cup sugar
2 cups white vinegar
1 tsp cumin seeds, toasted
1 tbsp coriander seeds, toasted
½ tbsp black mustard seeds
6 bay leaves
2 tsp turmeric
½ tbsp curry powder
6 baby onions, sliced and fried
For the baby marrow salad
300 g baby marrows, ribboned
200 g Tenderstem broccoli, steamed
2 tbsp olive oil

METHOD
For the pickled fish
1. Season the hake well and dust each piece in flour.
2. Heat some oil in a non-stick pan over medium and fry the hake for 3 minutes on each side. Set aside.
3. Add the sugar and vinegar to a pot over low heat and cook until the sugar has dissolved.
4. Add the spices and simmer for 5 minutes. Season.
5. Arrange the fish, without overlapping, in a dish. Pour over the pickling liquid and arrange the onions on top. Allow to pickle for at least 30 minutes before serving.
For the baby marrow salad
1. Toss all the ingredients together and serve as a fresh accompaniment with your pickled fish.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za

Love pickled fish? Use it to make these mini gatsbys.

The post Traditional pickled fish with baby marrow salad appeared first on MyKitchen.