One of our very traditional South African Foods is Curried Pickled Fish, made either with battered Hake or Yellow Tail and pickled with the gentle and aromatic Cape Malay spices. There are loads of recipes on the internet for this and I will not post it as I bought mine this time around. Luckily we get this year round and we certainly do not only eat it as a starter or main, but also for breakfast as we did this Easter.
It is usually served cold and has a sort of sweet, curried-pickled taste and goes well with anything savoury. I did not feel like the usual bacon, egg and toast so I rolled everything I liked into a phyllo pastry ring and we brunched to hearts content.
Really not rocket science this one as you can use any filling you like, sweet or savoury.
left over spinach salad
a tub of chunky cottage cheese
brush each phyllo sheet with butter( I used 4 sheets as the filling was quite heavy)
bake at 180 C until golden
Breakfast/ brunch on a long weekend is the best, it can go on forever and no reason not to have it in your pajamas I say!
Our recent weekend road trip was to the Stellenbosch Winelands. These lavender fields are on the way to Jordan Wines.
And just look at this stunning, stunning table at De Morgenson wine tasting room, what I would give for a kitchen big enough to hold a table just like that….
Our wild animal (Jack) is really taking over our lives….
Very happy wild animal indeed.