Ingredients

300 gram Pork sausages, cut into thirds
15 millilitre oil
1 Tomato
2 Red onions
1 Green pepper
150 gram Dried apricots
300 milli Litre cold water
50 milli Litre Unsweetened pineapple juice
1 sachet KNORR Sweet & Sour Sauce

Instructions

1) In a large pan, brown pork sausages in oil.

2) Add tomato, onions, pepper and apricots and brown for 5 min.

3) In a jug, mix water, pineapple juice, and stir in the KNORR Sweet & Sour Sauce packet contents.

4) Add to the pan and bring to the boil while stirring.

5) Simmer uncovered for 5 min.

6) Serve with 350 g whole wheat noodles cooked in unsalted water.

Courtesy : Belinda Ann Botes Oosthuizen

2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup vodka
1 (14-ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon red pepper flakes, or to taste
Salt and freshly ground black pepper
1/2 pound bay scallops
1/2 pound large shrimp, peeled deveined, and cut crosswise into thirds
1 pound uncooked linguine

Preparation Method

1. Heat the oil in a large skillet over medium heat.

2. Add the garlic and cook for 1 minute or until fragrant.

3. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half.

4. Add the tomatoes, cream, pepper flakes, and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes.

5. Add the seafood and cook until just opaque, about 3 minutes.

6. Meanwhile, cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions.

7. Drain and transfer the pasta to a large bowl. Pour in the sauce and toss to combine.

8. Serve immediately.

2 dried ancho or guajillo chillies
1 tbsp olive oil
1 large onion , chopped
4 garlic cloves , chopped
1 tsp chipotle paste or 1 tsp smoked hot paprika (pimentón)
1 tsp ground cumin
700ml chicken stock
250g chopped tomatoes , from a can
200g large peeled raw prawns
300g halibut or other firm white fish fillets, cut into 2.5cm pieces
300g clams
500g small new potatoes , halved and boiled
juice 2 limes

Preparation Method

1. Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove.

2. Deseed and stem chillies, and soak in boiling water for 15 mins.

3. Heat the olive oil in a large saucepan over a medium heat.

4. Add the onion and garlic, season and cook for about 5 mins or until softened.

5. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes.

6. Sauté for 5 mins, then purée until very fine in a blender.

7. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins.

8. When close to eating, add the prawns, fish fillets, clams and potatoes.

9. Place a lid on top and cook for 5 mins over a medium-high heat.

10. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

1 testarolo (see link below, or 2-3 savory crepes)
2 1/4 pounds soaked baccalà
A cup (250 ml) extravirgin olive oil
A medium-sized bunch of parsley, minced
3 cloves garlic
2 bay leaves
1/3 cup white wine vinegar
1 pound (500 g) onions
A little red pepper, ground
The leaves from a small (4 inch, or 10 cm) sprig of rosemary, minced
A stick of celery, a small carrot, and an onion to flavor the water used to boil the baccalà

Preparation Method

1. Put the baccalà and the herbs in a pot with water to cover and heat it until just before it reaches a boil, then remove it from the water and skin it;

2. cover it and keep it warm. Another option for cooking the baccalà is to steam it for 7-8 minutes.

3. Peel and slice the onions. Heat half the oil in a pot with the garlic and bay leaf; add the onions and cook, covered, over a low flame for about 20 minutes.

4. While the onions are cooking slice the testarolo into diamonds that are 2 inches a side, bring a pot of salted water to a boil, and cook the testaroli for about a minute.

5. Remove them from the water with a slotted spoon and cook them for a minute in a non-stick pan with 2 tablespoons of oil, a clove of garlic, and the red pepper, turning the pieces once to brown both sides.

6. Use the testaroli to line a serving dish, and lay the baccalà over the pieces, separating the pieces so they cover the testaroli.

7. Spoon the onions over the baccalà, season them with the vinegar and the rosemary, and then sprinkle the remaining oil and the minced parsley over all. Let the dish sit, covered, for a short while before serving it.

1 1/3 pounds (600 g) soaked baccalà (see instructions below if need be)
A carrot, minced
2 ribs celery, minced
a medium-sized onion, minced
1/2 cup dry white wine
1/2 tablespoon tomato paste
8 ounces (200 g) bell peppers packed in oil, finely sliced
4 ounces (100 g) mild black olives
A handful of salted capers, rinsed (you can use pickled if need be, but rinse well)
2-3 tablespoons olive oil
2 tablespoons flour
A small bunch parsley, minced
Water
Salt, pepper and a hot pepper, shredded

Preparation Method

1. Begin by boiling the soaked baccalà for 15 minutes,

2. Drain it, pat it dry, cut it into moderately small pieces, and flour them lightly.

3. Put the pieces in a broad skillet with the oil and brown them on both sides, then sprinkle them with the wine.

4. In the meantime, sauté the minced onion, carrot, celery, and hot pepper in some olive oil in a high sided pot.

5. When the onions have browned lightly stir in the tomato paste, thinly sliced peppers, olives, capers, and about a half cup of hot water.

6. Bring to a boil and cook for a couple of minutes, then season to taste with salt and pepper, keeping in mind that the baccalà will be saltier than fresh fish.

7. Pour the sauce over the baccalà, dust everything with the minced parsley, gently add two ladles of hot water, cover, and simmer for two hours, checking every now and then to see if you need to add water; the sauce should be thick but not dry.

Lots of fish (see below for kinds)
Oil for frying
Lemon wedges
Flour, or, if you want, batter (see below)
Salt

Preparation Method

1. A fritto di paranza, which is just very small (2 inch long including head and tail) fish rolled in flour, fried, and served with lemon wedges.

2. You eat them heads and all (unless they’re a little larger than normal), and purists frown on cleaning the fish because the intestines provide a slightly sharp flavor contrast.

3. We preferthe fish cleaned and you may well too.

4. But if the heads are small they’re pleasingly crunchy, and the tails are perfect handles.

5. In any case, to make a fritto di paranza to serve six you’ll need about 2 pounds (1 k) of assorted tiny, minnow-sized fish.

6. To make a more standard fritto di mare you’ll need 2 1/2 pounds (1.2 k) of mixed small fish, including fresh sardines and anchovies, baby squid, baby cuttlefish, small crabs, scampi and other assorted crustaceans, reef mullet and tiny whiting, sole, and whatever else your fishmonger suggests.

7. You’ll also need 2 cups flour for rolling the fish, abundant oil (it’s best to fry in several pots so what fries first will still be hot when the last things are cooked), salt, several lemons cut into wedges, and sprigs of fresh parsley to serve as garnish.

8. Wash, clean and pat the fish dry.

9. You can bone the minnows, opening up like a book to remove the spines, but it’s not indispensable.

10. If you are using something like sole, filet it.

11. Cut away the mouth parts of the squid and cuttlefish, remove the innards without breaking the ink sacks (you can use them to make a risotto with squid ink), and remove the bones from the cuttlefish (give them to a friend who keeps caged birds).

12. Cut the bodies of the mollusks into rings, and keep the tentacles together in bunches.

13. Shell or don’t shell the crustaceans depending upon how hard their shells are.

14. Coat the fish thoroughly with flour and fry it, beginning with the mollusks and then the crustaceans, followed by the larger and then the smaller fish.

15. As the fish rise to the surface and turn golden remove them with a strainer and drain them on absorbent paper.

16. Transfer the fish to a platter, season it with salt, garnish it with parsley, and serve it with the lemon wedges and a chilled bottle of Trebbiano di Romagna or Castelli Romani.

1 or more non-oily fish weighing a total of between 2 and three pounds, scaled and cleaned.
Rubbing the fish’s skin with a slice of lemon will help keep it intact.
A quarter to a half an onion (depending on the size of the fish), a carrot,
a stick of celery, a bunch of parsley, and half a lemon.
Water sufficient to cover the fish
A fish pan (if you have one)

Preparation Method

1. Lightly salt the water and simmer the vegetables for 20 minutes to a half hour before adding the fish.

2. The fish will done when its eyes pop out, its skin parts when touched, and its flesh becomes tender;

3. In turms of cooking time figure 10 minutes per inch of thickness of the fish, measured at its thickest point.

4. Turn it, carefully, when it’s half done, and leave it in its broth until you’re ready to serve it (the broth will be quite tasty, and if you strain it, will be perfect for making Lenten Cabbage Soup).

5. A good boiled fish will do very well served hot, garnished with fresh parsley and accompanied by freshly made mayonnaise or some other sauce (see recipes), and a vegetable.

6. If, however, you wish to make a more impressive presentation, you can surround the fish with Brussels sprouts, boiled if they’re small or done in the oven if they’re large, boiled potatoes, and, optionally, hard boiled eggs, all sliced.

7. As a second possibility he suggests that you bone the fish and set it on a platter, spread mayonnaise over it, and decorate it with anchovy fillets and capers.

1 or more fish weighing a total between 2 and three pounds, cleaned,
scaled, and lightly scored, or slices of a large fish, for example swordfish.
1/2 cup of marinade made with olive oil, salt, pepper, and lemon juice,
and a few leaves of minced rosemary, bay leaf, or the herb you prefer (optional).
A folding grate to put the fish in, if you have it

Preparation Method

1. Marinate the fish, slipping some of the herbs and lemon slices into the cavity as well.

2. Preheat the grill or start the fire long enough ahead to let the coals burn down.

3. Set the fish over the coals, basting it with the marinade as it cooks;

4. The use of one of those folding grates with a hinge opposite the handle makes the fish easier to flip, and allows you to prepare several small fish at once.

5. Continue cooking till the flesh parts easily and the skin is crispy; in terms of a cooking time, figure 10 minutes per inch (2.5 cm) of thickness of the fish, measured at its thickest point.

6. “Grilled” fish can also be done in the oven.

7. Marinate it as above, and set it in a pan with just a drop of oil. Roast in a very hot (450 F, 220 C) oven, flipping carefully when it is half-cooked.

Yield: 4-6 servings grilled fish.

3 lbs chicken wings
1/2 cup frank hot sauce or 1/2 cup Crystal hot sauce
1 cup flour
salt
pepper
cajun seasoning
oil (for deep frying)
1/2 cup frank hot sauce or 1/2 cup Crystal hot sauce
1/2 cup butter
ranch dressing or blue cheese dressing
celery rib

Preparation Method

1. Cut wings into pieces discarding tips.

2. Wash and pat dry with paper towels.

3. Place pieces into a dish or a large baggie, add ½ C hot sauce and seal.

4. Marinate at least 30 minutes or overnight is good too.

5. Heat oil in deep fryer to 350°.

6. Place flour, salt, pepper and cajun seasoning in a large baggie.

7. Drain wings but do not pat dry.

8. Add wings a few at a time to baggie, shaking to cover, then remove.

9. Continue until all pieces are well coated with the flour mixture.

10. Make up more if you need it.

11. Discard the bag.

12. Slowly add 1/2 of the wing pieces to hot oil.

13. Fry until golden brown.

14. Remove and drain on paper towel.

15. Cook remaining wings and drain.

16. In the meantime, melt butter in microwave.

17. Add remaining ½ C hot sauce.

18. Toss fried wings in sauce mixture and serve with your choice of Ranch or Blue Cheese dressing and celery sticks.

8 ounces cream cheese, room temperature
1 cup powdered sugar
3 cups milk
1 teaspoon vanilla
8 ounces Cool Whip
1 (1 lb) package Oreo cookies, crushed into chunks
4 tablespoons butter, room temperature
2 packages instant vanilla pudding (small size)

Preparation Method

1. In a large bowl, cream the cream cheese, butter and sugar with an electric mixer.

2. Add the milk, vanilla and pudding mixes.

3. Mix until all the lumps are gone.

4. Fold in the Cool Whip.

5. Put half of the cookies in the bottom of a large glass bowl.

6. Cover with the entire pudding mixture.

7. Top with remaining cookie chunks.

8. Cover and refrigerate 8 hours or overnight.