i Lead Recipes

Rocky Mountain oysters, also known as prairie oysters, are a North American culinary name for edible offal, specifically buffalo or bull testicles. They are usually peeled, coated in flour, pepper and salt, sometimes pounded flat, then deep-fried. This delicacy is most often served as an appetizer. It is a well-known novelty dish in parts of the American West and the Canadian Prairies where cattle ranching is prevalent and castration of young animals is common (“prairie oysters” is the preferred name in Canada, where they may be served in a demi-glace, not deep-fried). In Oklahoma and North Texas, they are sometimes called calf fries but only if taken from very young bulls.

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FISH CAKES

Fish that are typically South African are Sole, Kabeljouw, Stockfish, Cape Salmon, Red Roman and Snoek. After a fish braai (barbeque) there are often little bits of fish left over. Fisk cakes are a great way of stretching these.

Left over fish (about  the same quantity as 2 cans of salmon)

3 medium potatoes, peeled and cooked.

30g butter

salt and cayenne pepper

1 egg beaten

45ml finely chopped parsley

500ml fine dried breadcrumbs

little flour for dusting

2 eggs extra for dipping

oil for frying

Mash the potatoes and butter. Mix the fish, potatoes, 1 egg and parsley. Season with salt and cayenne pepper. Allow to cool.

Lightly flour your hands and mould 12 cakes from the mixture. Dip into eggs and then breadcrumbs. Heat oil and fry the cakes until crisp and golden. Drain on paper towels and serve.

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A wonderful dish to serve with lemon wedges and a salad on the side.

550g new potatoes

3 sprigs of rosemary and 5ml chopped rosemary

45ml olive oil

75d breadcrumbs

4 skinless hake fillets

1. Preheat oven to 200ºC.
2. Slice the potatoes thinly and cook in boiling, salted water for 6-8 minutes. Spread out in a baking tray. Scatter rosemary sprigs over and drizzle with 30ml olive oil.
3. Mix breadcrumbs, chopped rosemary and remaining olive oil and sprinkle this mixture on top of each fish fillet.
4. Remove potatoes from the oven and place the fish on top.
5. Bake for 8-10 minutes or until the fish is baked through.

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Duxelles is the word used to describe finely chopped mushrooms and onion (or shallots) that are sautéed in butter until soft. The mixture, which should be quite dry, is used to flavour poached fish or shellfish, or to dress a fillet of beef or leg of baby lamb before they are wrapped in pastry, or to garnich a papillote.

Cooking en papillote is to enclose an ingredient, usually already half cooked or sealed, in an envelope of strong paper or aluminium foil. The foil or paper is cut into an oval the size of an A4 piece of paper, greased with butter or oil on the inside, and then folded to enclose the ingredient to be cooked. Herbs may also be added. This is an excellent way to cook trout, sole, salmon, turbot or veal.

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This is a favourite dish served at Highland hunting lodges and in many an Officers’ Mess – breakfast or brunch, it’s filling and delicious. You’ll need:

• 60gm butter
• 240gm Cooked, flaked smoked haddock
• 180gm boiled rice, drained
• 2 hard boiled eggs, coarsely chopped
• 1 raw egg
• 2 – 3 tablespoons cream
• Salt & Pepper to taste

Melt the butter in a pan, add the haddock and shake over the heat until thoroughly hot. Add the rice and hard-boiled eggs and seasoning. Shake and stir over the heat then add the raw egg and cream – enough to moisten the whole mixture. Reheat and turn out into a serving dish.

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