The A-Z of Food and Cookery in South Africa, by Sannie Smit and Margaret Fulton
This revised edition of The A-Z of Food and Cookery in South Africa has been updated and provides a range of traditional recipes, basic family favourites and internationally famous dishes. Originating from food gurus Sannie Smit and Margaret Fulton, this is the perfect reference book for beginners as well as the most experienced cook. Standard metric weights and liquids have been used in this book.
Fish is the gourmet's joy, the hurried cook's friend and a boon to weight-watchers. It is highly nutritious, easy to digest and always tender. Select fish carefully, use it promptly and cook it briefly and it will reward you with fine eating. Freshness is all-important. A fish that has been kept a day too long in the shop or in your refrigerator may still be perfectly edible, but the best of its pure and delicate flavour will have disappeared. When buying a whole fish, check for full, bright eyes, flat gills which are red underneath, and a clenched mouth. It should feel slippery, not tacky, and should smell 'of the sea' - fishy but fresh. When buying fish steaks or fillets, be especially careful. Sometimes stale fish are filleted and labelled 'fresh fillets'. Again, they should smell fishy but fresh, and have a sheen, not a dull surface. If pressed, the flesh should feel springy and the indentation should quickly disappear. If the flesh oozes and the indentation fills with moisture, then the steak or fillet has been frozen and thawed. Buy fish on the day you will eat it, if possible. If you must keep it overnight, store it, loosely covered in foil, in the coldest part of the refrigerator. Oily Fish include mullet and all those that are commercially canned or smoked - salmon, trout, herring, sardines, tuna, mackerel, snoek, yellowtail, shad (elf), maasbanker. and so on. These are technically classified as 'oily' fish, though they come in many variations of texture and fat content from the undoubtedly oily mullet to the succulent but delicate trout and salmon. In general, dark-fleshed fish are the oiliest. Oily fish are a good choice for grilling, baking, and braaling; the more delicate ones are also good pan-fried or poached. White Fish include hake, kingklip, bream, John Dory, kabeljou, Cape salmon, silverfish, sole, gurnard and jacopever. They are a good choice for pan-frying, deep-frying or poaching. If baked or grilled, they should be protected from drying out by basting; a stuffing also helps to keep the flesh moist. Just like your butcher, the local fishmonger can be a useful guide to the best fish to buy for a particular recipe. If you are buying fish, ask the fishmonger to clean and scale it for you. They will also skin, fillet or cut It Into steaks if you ask. If you have caught it or been given It, you can prepare it at home. Working on plenty of newspaper, grasp the tall and scrape firmly from the tall toward the head with a small rigid knife or a serrated, fish-scaling knife. Repeat on the other side.
TO CLEAN A FISH: Cut open along the belly from the vent (near the tail) to the head, and pull out the entrails. Wash the fish inside and out under cold running water. With a small knife, remove any dark stomach lining or dark vein inside under the backbone. Wash again and dry the fish well.
TO FILLET ROUND FISH: Place fish on a board and grasp firmly. With a sharp, flexible knife, remove head and cut along the backbone to the tail (Fig. 1). Starting at the head end, slide the knife closely along the backbone, cutting away the fillet all the way to the tail (2). Turn the fish over and repeat on the other side, cutting off the tail (...)
This is an excerpt from the cookbook: The A-Z of Food and Cookery in South Africa, by Sannie Smit and Margaret Fulton.
Title: The A-Z of Food and Cookery in South Africa
Authors: Sannie Smit; Margaret Fulton
Publisher: Random House Struik
Cape Town, South Africa 2011
ISBN 9781770078956 / ISBN 978-1-77007-895-6
Hardcover, 22 x 29 cm, 512 pages, throughout bw illustrations, some colour photos
Smit, Sannie und Fulton, Margaret im Namibiana-Buchangebot
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