Traditional Easter Food
The pickled fish tradition lives on either as custom passed down by their parents or because they consider eating meat on Good Friday as “unholy”. Most people are totally oblivious of where the tradition originated, but the absence of facts don’t stop them from following the tradition.
Surprise your family with scrumptious Eater Pickled fish, using this recipe courtesy of the Stellenbosch Fresh Goods Market. You’ll be their hero for a long time to come. Perhaps until next Easter, when you’ll have to make it again.
Easter Pickled Fish Recipe for 4
400g – 500g hake or any firm white fish
2t (10ml) Seasoned Sea Salt
2T (30ml) flour
2 onions, finely sliced into rings
½ cup (125ml) water
½ cup (125ml) cider or white wine vinegar
1t (5ml) turmeric
1t (5ml) Seasoned Sea Salt
1 x 200ml Yogurt with 1T curry mix
Cut the fish into bite sized pieces and season with salt. Heat oil in a frying pan, coat the fish in flour and fry for about ten minutes or until cooked. Set aside. Combine the onions, vinegar, water, turmeric and salt in a saucepan and bring to the boil. Place cooled fish in a deep casserole or large jar and pour the sauce over. Refrigerate for 24 hours. Serve with curried yoghurt and fresh coriander.
To completely blow their minds, also give them:
Easter Hot Cross Buns
These spicy Easter pastries are delicious.
2 cups white bread flour, plus extra for dusting
2 cups all-purpose white flour
1/2 cup warm water
1/2 cup warm milk
1 1/2 teaspoons instant yeast
2/3 cup raisins, currants, or golden raisins (or a mix)
Finely grated zest of half an orange
1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice
2 teaspoons fine salt
3 1/2 tablespoons castor sugar
1 medium egg
3 1/2 tablespoons butter
In a bowl, combine the flours, water, milk, yeast, salt, and sugar. Add the egg and butter and mix to a sticky dough.
Add the dried fruit, orange zest, and spices and knead until silky and smooth. Cover the dough and let rise in a warm place for about 1 hour, until doubled in size.
Deflate the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic or cloth, and leave for about 30 minutes, until doubled in size.
Preheat the oven to 200 °C. For the crosses, whisk together flour and water until smooth, then transfer to a pastry bag and snip off the end to make a fine hole. Pipe a cross on top of each bun, then bake for 15 to 20 minutes.
Melt jam and water in a pan. Brush over the buns to glaze as you take them from the oven.
Now see if you don’t get the biggest Easter egg ever!