LINEFISH WITH SWEET AND SOUR SAUCE
Serves 4-6
1 whole fresh linefish, scaled and gutted
olive oil
slices of lemon
salt and pepper
Sweet and sour sauce
225g tin of pineapple pieces
100ml reserved pineapple juice
45ml plum sauce
15ml fish sauce
15-20ml grated palm sugar
15ml cornflour
15ml oil
2 cloves garlic, finely chopped
1 or 2 chillies, seeded and chopped
10ml fresh ginger, finely grated
1 onion, peeled and cut into 8 wedges
1 red pepper, seeded and cut into bite size chunks
1 small cucumber, halved lengthwise and sliced
80g baby tomatoes, halved
Dry the fish thoroughly and score 3 times on each side. Rub fish inside and out with a little salt.
Put slices of lemon in the body cavity. Rub the fish well with oil and place on a foil lined oven Bake at 180°C for about 45 minutes or until the fish flakes easily when tested. Remove and place on a serving platter. Pour over the sauce and serve.
SAUCE: Stir the pineapple juice, plum sauce, fish sauce, sugar and cornflour together until smooth. Heat the oil and fry the garlic, chilli and ginger for 1 minute. Add the onion, pineapple, cucumber and tomatoes and stir-fry for a minute or two. Add the pineapple juice mixture and cook until bubbling. Serve over the fish.
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SWEET AND SOUR BALSAMIC STRAWBERRIES
Serves 4
400g strawberries, hulled
60ml citrus or fruit flavoured balsamic glaze
30-40ml honey
5ml vanilla extract or a pinch of vanilla powder
mascarpone cheese for serving
Put the strawberries in a bowl. Combine the balsamic glaze, honey and vanilla and mix well. Pour over the strawberries and marinate for about 30 minutes. Thread strawberries on to wooden skewers and cook on a griddle for a minute on each side. Put the balsamic mixture into a small pot and boil for a minute to reduce and thicken slightly. Serve the strawberries drizzled with the glaze and mascarpone cheese.
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SWEET AND SOUR BEAN SALAD
Serves 8-10
200g fine green beans, trimmed and cut into 2cm lengths
400g tin of butter beans, drained and rinsed
400g tin of red kidney beans, drained and rinsed
400g tin of sweetcorn kernels, drained
400g tin of artichoke hearts, drained and quartered
1 shallot, finely chopped
1 red pepper, diced
1 green pepper, diced
2 stalks of celery, chopped
Dressing
125ml brown sugar
125ml mild flavoured olive oil
60-80ml white wine vinegar
80ml fruity chutney
10ml dried basil
salt and pepper
Blanch the green beans then refresh under cold water. Combine with all the remaining ingredients and mix well. Pour over the dressing and refrigerate for a few hours for the flavours to infuse.
DRESSING: combine all the ingredients and mix until the sugar has dissolved. Adjust the amount of sugar and vinegar to achieve the right balance of sweet and sour.
This salad lasts well for up to a week in the fridge.
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SWEET AND SOUR CHICKEN
Serves 4-6
500g chicken breast fillets, cut into strips
1 egg white, lightly beaten
45ml cornflour
salt and pepper
30-40ml olive oil
10ml chopped garlic
10ml chopped ginger
1 red onion, cut into cubes
1 green pepper, cut into cubes
1 red pepper, cut into cubes
1 fresh mango, cubed
Sauce
125ml rice vinegar
60ml soy sauce
60ml castor sugar
15ml cornflour mixed with a little water
parsley for serving
cooked rice for serving
Put the chicken in a bowl and add the egg white, cornflour and season well. Mix until the chicken is well coated and set aside for 20 minutes.
Heat some oil in a frying pan or wok and fry the chicken pieces until golden brown. Do this in batches so as not to overload the pan. Remove and set aside. Add more oil to the pan and fry the garlic, ginger, onion and peppers for a few minutes. Return the chicken to the pan and add in the mango. Pour over the sauce and cook until thickened and glossy. Serve on a bed of rice, sprinkled with parsley.
SAUCE: Combine all the ingredients and mix well.
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SWEET AND SOUR PORK WITH LITCHIS
Serves 4
500g pork fillet, cut into 2cm cubes
30ml cornflour
1 egg white, lightly whisked
1 pineapple, peeled and cut into chunks
1 red onion, halved and sliced
1 red pepper, sliced into strips
2 medium carrots, peeled and cut julienne
560g tin of litchis, drained and juice reserved (about 300ml)
30ml brown sugar
10ml tomato paste
125ml white wine vinegar
2cm ginger, grated
60ml oil
20ml cornflour mixed with 30ml water to make a paste
60ml chopped coriander
cooked rice for serving
Combine the pork fillet with cornflour and eggwhite. Refrigerate for about 30 minutes. Meanwhile mix together pineapple chunks, onion, pepper and carrots in a bowl. Set aside. Combine the litchi juice, tomato paste, vinegar and ginger to make a sauce. Heat half the oil in a wok or heavy-based pan and fry the pork in batches until golden. Remove. Heat the remaining oil and stir-fry the vegetables for a few minutes. Return the pork and add the sauce mixture and cornflour paste. Simmer until thick and warmed through. Add the litchis and coriander. Serve on a bed of rice.
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SWEET AND SOUR MEATBALLS WITH MANDARINS
Serves 4
500g lamb mince
1 red onion, finely chopped
250ml breadcrumbs
2 cloves of garlic, finely crushed
45ml finely chopped parsley
2ml ground cloves
2ml ground cinnamon
5ml ground cumin
2ml ground allspice
2ml dried chilli flakes
salt and pepper
olive oil, for frying
80ml dried cranberries
60ml sherry
30ml olive oil
2 shallots, finely diced
310g tin of mandarins, drained and juice reserved, about 150ml
125ml orange juice
15ml apple cider vinegar
45ml lemon juice
15ml tomato sauce
45ml honey
15ml cornflour mixed with water to make a paste
cooked noodles for serving
In a large bowl, combine mince, onion, breadcrumbs, garlic, parsley, spices and salt and pepper and mix well. Form mixture into small meatballs. Heat some oil in a large frying pan over a medium heat and fry the meatballs, in batches, until browned. Keep warm. Combine cranberries and sherry in a bowl and microwave for 1 minute on high. Set aside to soak. Heat the oil in a saucepan and fry the shallots until tender. Add the reserved mandarin juice, orange juice, vinegar, lemon juice, tomato sauce, honey and soaked cranberries. Simmer for 3 minutes, then add the cornflour paste. Add the mandarin pieces. Simmer until thickened. Add the meatballs into the sauce and heat for 2-3 minutes. Serve on a bed of noodles. - Angela Day, The Star