Pickled Fish: Jennifer Sleeman

This is a recipe from the Cape in South Africa, my Mum used to buy whole fish from small boats as they came ashore and this was one way of keeping some of the fish. I have found it very useful when given Pollock (a fish that can do with flavour enhancing) though any white fish will do.

3lbs fish

3 large onions

2 cups vinegar

2 cups water

2 tablespoons sugar

2 tablespoons curry powder

2 tablespoons cornflour

½ tablespoon salt

¼ teaspoon pepper

Cut up fish, season with salt and pepper arrange in large baking tin, pour over 1/2 cup water.  Bake in hot oven 15-20 minutes until tender. Meanwhile prepare sauce. Peel onions and cut coarsely into rings. Put in saucepan with the rest of water cook for 2 or 3 minutes but not too soft. Mix dry ingredients and stir into onion water. Arrange cooked fish in lidded pyrex or other suitable container, first some sauce, layer of fish then more sauce until all is used. This will keep well in frig. Serve with boiled rice.


Baked Bantry Bay Oysters with Garlic and Cheese Stuffing: Peter Paszkiewicz, Market House Restaurant

Serves 2

1 dozen oysters in the shell

50g of “Bandon Vale Cheddar Cheese” shavings

3 cloves of garlic

100g of butter

200 g of thick fresh breadcrumbs

40g of fresh aromatic herbs chopped


Keep oysters refrigerated, ideally covered with damp towel until the stuffing is ready.

For stuffing: in the food processor combine slightly melted butter with chopped garlic and herbs. Garlic butter should have a soft paste consistency.

Place the butter in a saucepan and melt gently, avoiding browning it.

The idea is to soak breadcrumbs in butter, therefore you don’t need to have it on the gas for too long. Once both ingredients are well mixed and cooled slightly, add cheese shavings and mix again .

Start your oven on 160° c and using an oyster knife, open your oysters. It can prove to be a tricky task, but it is rewarding once you get to taste ready oysters.

When open, place oysters on the tray and fill with breadcrumb stuffing. Bake in preheated oven for about 6 mins until breadcrumbs begin to colour. When ready be careful handling them, because the shells of the oysters can get very hot.

You can serve them with a nice summer salad or maybe just with brown bread. Whichever way, accompanied with a glass of Chablis they will make a delightful and very light summer lunch.


Monkfish with Chillies, Coriander, Green Beans and Fried Potatoes: Sara Kubiak

1 Piece of Monkfish, fillet

Rapeseed oil, or a good olive oil

1 Clove garlic, sliced finely

1 Chilli, or more if desired, chopped finely

Salt and pepper, 4 Cherry tomatoes, sliced

Bunch of fresh coriander, chopped

1 Lemon, sliced

1/2 Lime

2 Large Potatoes, for mash or frying

Veg, I used green beans while in season, but you can use any veg you have or want to

1 tbsp Flour



Nutmeg, 1/4 tsp

Place tinfoil (enough to wrap the fish up) in a roasting dish and sprinkle with oil. Place the slices of lemon in a row and put fish on top of it. You can use lime also, or both. Squeeze lime juice on top and a little salt and pepper. Put garlic, chilli, and coriander on top of the fillet. Close up the tinfoil and put in oven for 20 minutes at 180 C/ gas mark 4.

Peel and chop the potatoes, if you want to mash them, cut into chunks and boil until soft, but not so they go mushy. Add in butter, milk and a little nutmeg, and mash with a fork or mixer. If you want to fry them, cut into small cubes and fry in a pan with a little oil until soft and golden brown. Add salt and pepper to taste.

Prepare veg and boil. I usually use beans or you can cut up some carrots and boil them or broccoli, or whatever you have in the fridge.

When the fish is done, melt a little butter in a small pot and add in the flour and pour off the juices of the fish into the pot, stirring all the time, to make the sauce. If you need more liquid, use the water from the boiled veg.

Heat plates as the food goes cold fast. I usually prefer making dishes in one pot, so this dish does require you to get the timing right, practice makes perfect. With this dish, you can make the potatoes at the same time as the fish and the veg will take about 10/15 mins, depends how you like them, soft or a little crunchy.