A feast for Easter

Celebrate Easter with a wonderful family breakfast or lunch. Here are some of our favourite dishes:

Easter breakfast
Easy eggs benedict
Buttermilk pancakes with maple syrup
Hot cross buns

Easter lunch

Chicken, leek and mushroom pie
Slow-cooked chicken stew

Cape pickled fish
Serves 6-8


2kg firm fish fillets such as hake, snoek or kabeljou
Flour seasoned with salt
Sunflower oil
3 medium onions, sliced
15ml curry powder
10ml turmeric
5ml ground coriander
10 black peppercorns
3 bay leaves
7ml salt, plus extra
375ml white wine vinegar
375ml water
100ml white sugar
25ml cornflour

1. Toss fish in seasoned flour and fry in a little oil until golden brown and cooked through. Set aside.
2. Heat oil in a pan and fry onions until soft, then add curry powder, turmeric, ground coriander, peppercorns and bay leaves. Cook, stirring for 1-2 minutes.
3. Season with salt, stir in vinegar and water and bring to a simmer. 
4. Add sugar and stir until it has dissolved. Taste and correct seasoning. If necessary, add more sugar.
5. Combine cornflour with a little water to form a paste and stir into mixture. Bring to a simmer, stirring until mixture thickens.
6. Allow mixture to cool slightly before pouring it over fish.
7. Cover and refrigerate for at least 48 hours before serving.
8. Serve at room temperature with crusty bread.


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