Succulent Asian hake wrapped in cabbage leaves and steamed to perfection. 

Steamed Asian hake & cabbage parcel

Serves 4

Ingredients

1 savoy or medium white cabbage
2 cloves garlic
4cm knob ginger 
1 tsp sesame oil 
3 Tbsp light soy sauce 
500g hake fillets 
1 Tbsp white sesame seeds, toasted 
Sweet chilli sauce, to serve  

Method

1. Strip the leaves from cabbage stem (keeping leaves whole) and blanch.
2. Finely chop garlic and ginger then mix with sesame oil and soy sauce. 
3. Cut hake into 4cm cubes. 
4. Place a cube of hake on each cabbage leaf and spoon over a little sauce.
5. 5. Wrap and place on a plate that fits into your steamer. 
6. Place plate in steamer and steam for 10 minutes. 
7. Sprinkle with sesame seeds and serve with the sweet chilli sauce.

Cabbage claim 

In addition to its well-known power to bring good fortune every year, cabbage has an  array of other interesting qualities. There is proof that the various types of cabbage have been grown for more than 4000 years, with Brussels sprouts being the newest member of the cabbage family. The wild Brassica oleracea plant is the parent plant of all cabbages and their relatives. Brussels sprouts, kohlrabi, cauliflower, kale, red- as well as white head cabbage, and broccoli are all part the cabbage ‘family’. 

By: Lichelle May
Photography by: Fresh Living
Text courtesy of MyKitchen magazine

The post Steamed Asian hake & cabbage parcel  appeared first on MyKitchen.

We catch up with some of our loyal readers who share their Dad’s favourite meals in the lead up to Father’s Day. Spoil the special men in your life with these flavourful recipes. 

 

“One thing about my dad: keep his plate piled up and tummy filled and he’s the happiest man alive! This beer steamed mussel recipe is not only super simple to make but has so much flavour. Don’t forget to serve it with crusty bread to mop up all the delicious sauce.” – Nicole Robyn Demink 

Beer steamed mussels 

SERVES 4  

TOTAL TIME 25-30 MIN 

Ingredients

Glug olive oil 
4 spring onions, sliced 
2 Tbsp butter 
4 cloves garlic, sliced 
1 tsp grated ginger 
2 bay leaves 
Handful thyme 
1 bottle (350ml) light beer 
1kg mussels, cleaned 
1 cup cream 
1 lemon, zested and juiced 
2 Tbsp chopped fresh parsley 
Salt and milled black pepper  

FOR THE TOAST 

1/2 cup mayonnaise 
1 tsp Dijon mustard 
4-6 slices ciabatta or sourdough 
Pinch chilli flakes 

 

Method

1. Heat oil in a large pot and saute spring onions until soft.
2. Add butter, garlic, ginger and herbs and fry for 2 minutes.
3. Add beer and simmer for 2-3 minutes.
4. Place mussels into a colander over pot, cover with a lid and steam mussels for about 4-6 minutes. Set mussels aside.
5. Add cream to saucepan and simmer over a low heat for 5 minutes.
6. Add mussels back to pot, stir through lemon zest, juice and parsley. Season well.
7. Preheat oven to 180C.
8. Combine mayo and mustard and spread over bread slices. Sprinkle with chilli flakes and bake for 5 minutes or until golden.
9. Serve mussels in bowls with beer sauce and crusty bread.

 

 

“For me and my brother Zane, a hearty meaty stew always takes us back home! This lamb neck stew ticks all the boxes and is a recipe you’ll want to have in your repertoire.” – Waleed Alexander

 

Rich lamb stew 

SERVES 4-6  

TOTAL TIME 1 HR 20 MIN 

Ingredients

1kg lamb neck 
Salt and milled black pepper 
Flour, for dusting
Canola oil, for frying
250g button or brown mushrooms 
2 onions, chopped
2 carrots, peeled and chopped 
2 stalks celery, sliced 
3 cloves garlic, sliced 
2 bay leaves 
Handful fresh thyme 
50g tomato paste 
1 Tbsp brown sugar 
4 cups beef stock 
1 can (400ml) tomato purée 
250g cherry tomatoes 
2 Tbsp Worcestershire sauce 

 

Method

1. Season lamb well and dust in flour, shaking off any excess.
2. Heat oil in a large pot and brown meat in batches for about 3-4 minutes each. Set aside.
3. Add mushrooms to pan and brown for 4-5 minutes. Remove and set aside.
4. Add another glug of oil and sauté onions, carrots, and celery until soft.
5. Stir in garlic and herbs and cook for 2 minutes.
6. Add tomato paste, cook for 1 minute and stir through sugar.
7. Pour in stock, tomato purée and lamb back into the pot, cover with a lid and simmer gently for about 45 minutes.
8. Add Worcestershire sauce, mushrooms, cherry tomatoes, and an extra handful of thyme. Simmer for 15 minutes or until lamb is soft and falling off the bone.
9. Reduce sauce by 2/3 and season well.
10. Serve lamb stew with herbed mash, pap, or fluffy rice.

 

To be featured in the next issue of MyKitchen, make sure to follow us on our socials and comment on the posts with the header “reader’s choice” and you could find yourself and your favourite recipe in our next issue. 

Photography: Zhann Solomons 

The post Some of our loyal readers share their dad’s fave meals appeared first on MyKitchen.

Mussels are one of the most popular shellfish options in South Africa. They are a species of bivalve, which are marine animals classified by having shells that generally divide into left and right halves. Fishing for mussels is restricted by permit regulations and strict management of mussel farms. ‘Mussels are usually farmed through responsible aquaculture, and this method has limited damage to the environment. In fact, being filter-feeders, mussels enhance water quality,’ says Pavitray. Mussel farming involves using suspended ropes in sheltered bays that are seeded with young mussels or oysters. These then develop and grow on the ropes, and feed off particles in the water. Since they are a sustainable local option, light up the braai and prepare our white wine mussels this weekend!

SERVES 6 // COOK TIME 30 min

INGREDIENTS
6 tbsp olive oil
2½ cups exotic tomatoes
1 cup white wine
½ cup fish stock
2 garlic cloves, grated
Zest and juice of 1 lemon, plus wedges to serve
1 tbsp tomato paste
1 tsp origanum
1.5 kg mussels, cleaned
Handful parsley
1 baguette, toasted on the braai

METHOD
1. Heat a potjie over hot coals. Add the olive oil and 2 cups exotic tomatoes and cook until blistered.
2. Add the rest of the ingredients, except the mussels, parsley and baguette. Simmer for 5 minutes.
3. Add the mussels, cover and cook for 5 minutes, until they are open.
4. Season and serve with extra tomatoes, lemon, parsley and baguette.

The post Cook the cover: White wine mussels with exotic tomatoes appeared first on MyKitchen.