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| Name | Road Tripping Recipes: Simon Ash |
| Video Uploader | Video From Megamaster SA |
| Upload Date | This Video Uploaded At 05-12-2017 08:29:10 |
| Video Discription | Join us on a trip to the foot of the Outeniqua Mountains as we meet up with head chef and owner of Fat Fish restaurant, Simon Ash. Visit https://megamaster.co.za/blogs/recipes for more recipes. As a restaurant that prides itself on serving fresh and sustainable seafood, as well as delivering impeccable flavour combinations, it’s easy to see why the Fat Fish is something special. Simon presents us with two dishes, mussels done with garlic herb butter and fresh sourdough bread as well as prawns with harissa paste and a bok choy, pine nut and parmesan salad. Assisting Simon is the head chef from my Plettenberg Bay branch, Kaitlyn Spiro. Fun Fact: Mussels are SASSI friendly. The mussels used are farm mussels out of Saldanha. MUSSEL RECIPE You will need: 1 box black mussels ½ cup soft butter crushed garlic fresh parsley fresh loaf of bread Steps: Mix the garlic into the soft butter. Place a teaspoon full of the garlic butter into each mussel. Place the mussels on the grill and close the lid. Grill the mussels for 2 minutes until the butter is melted. Place on a plate and add the fresh parsley, salt and pepper and serve with cut slices of the fresh loaf of bread. PRAWN RECIPE You will need: 1kg Mozambique prawns olive oil Salt & pepper to taste Steps: Open the fresh prawns and season with olive oil, salt and pepper. Place the opened side facing down on the grill and grill for 3 minutes. Place the grilled prawns in a bowl and serve with the Harissa paste. HARISSA PASTE RECIPE You will need: 6 red peppers ½ teaspoon coriander seeds ½ teaspoon cumin seeds ½ teaspoon caraway seeds 1½ tablespoons olive oil 1 small red onion, chopped 3 garlic cloves, chopped 3 hot red chillies, seeded and chopped 2 tablespoons lemon juice ½ tablespoon salt Steps: Grill the peppers, turning occasionally for about 25 minutes until blackened on the outside and completely soft. Transfer to a bowl and allow to cool. Peel the pepper and discard its skin and seeds. Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder. Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 - 12 minutes, until a dark smoky. Now use a blender or a food processor to blitz together all the paste ingredients until smooth, adding a little more oil. PAK CHOI SALAD RECIPE You will need: 4 fresh pak choi rocket salad 2 avocados ½ cup toasted pine nuts fresh Grando Padano olive oil and lemon dressing Steps: Place the Pak Choi on the grill and grill for 5 minutes, turning them regularly. Once they are grilled chop the Pak Choi and throw it into a salad bowl with the rocket salad. Add the sliced avocado and toasted pine nuts. Grate fresh Grana Padano over the salad and finish it off with some olive oil and freshly squeezed lemon juice. Visit Megamaster.co.za for more. Megamaster, together made better! yVxVU3iTDY4 |
| Category | People & Blogs |
| Tags | Road Tripping Recipes | The Fat Fish | Megamster | Food | Recipes | Fat Fish | Fat Fish restaurant | restaurant |
