Long weekends are always amazing – but when they’re filled with tasty treats they’re just that much better! Our top three Easter staples are:
- Extra spicy got cross buns from Woolworths. If you’re not a fan of raisins stock up at Spar – they also do caramel and choc chip variations.
- When it comes to chocolate there seem to be two firm favourites in the office – Lindt bunnies (or anything Lindt really) and the small cartons of 6 white candy covered chocolate eggs (which you probably remember fondly from your childhood)
- Home-made pickled fish… if you’re a fan then try our recipe below over the Easter break, adapted from Bruce Elions ‘Cape Malay-style Pickled Fish’.
2 Tbsp olive oil
5 large onions, cut into thin rings
3 cm piece fresh ginger, grated
4 cloves garlic, crushed
5 tsp eat.art Goan fish Curry spice
2 tsp tumeric
6 bay leaves
1 tsp whole allspice or allspice powder
1 tsp coriander seeds
1 ts whole cumin or cumin powder
1 litre white vinegar
300 g sugar
2 kg kingklip, butterflied, or deep-sea hake fillets, cut into portions
Sea salt and freshly ground black pepper
Flour, for dusting
In a stainless-steel saucepan over a medium heat, add 1 Tbsp oil. When hot, gently sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, or until fragrant. Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Meanwhile, dust the fish with the seasoned flour and pat off any excess. Heat 1 Tbsp oil in a heavy-based frying pan and, when hot, fry the fish until golden but still succulent.
Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve.