Tilapia Lorraine

Services 4-6
Lake Harvest Tilapia fillets
65g Butter
2 Onions – sliced thinly into rings
3 Tbls White wine
pinch mixed herbs
2 Tbls Plain Flour
300ml milk
75g Grated Kefalos Cheddar Cheese
4 Hard boiled eggs
pinch cayenne pepper

Melt 25g of the butter in a shallow pan.  Add the onion rings and cook until soft (do not brown).
Add wine and cook over high heat until reduces to half volume.
Season Tilapia with salt and pepper and place on the onions.
Sprinkle over the herbs and cover pan tightly.
Cook over low heat for 10 mins. Preheat oven to 200°C.
Melt the remaining butter in a small saucepan, add flour and mix well.
Gradually blend in the milk, stirring over medium-high heat until the sauce comes to the boil and is thick and smooth.
Add two-thirds of the cheese, season with salt and pepper and stir until the cheese has melted.
Remove the Tilapia from the onion and cooking liquid and cut into 1 inch thick slices.
Pour the onion and liquid onto a baking dish, place the Tilapia on the onions with slices of hard-boiled egg between the slices of Tilapia.
Pour over the sauce, sprinkle over the remaining cheese and then top with a small pinch of cayenne.
Bake in the oven for 10 mins until the sauce is golden brown. 

Tender Tandoori Chicken

Serves 4
I chicken cut up into about 10 pieces.
400ml Kefalos Yoghurt
1 large onion peeled and chopped.
4 cloves of garlic, peeled.
5cm piece of ginger, peeled.
The juice of 1 lemon
1 teaspoon of salt
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon paprika
½ teaspoon turmeric or yellow food colouring

Skin the chicken and make two ½ inch cuts in each portion.
Rub the lemon juice and the salt into the chicken pieces. This makes it easier for the sauce to penetrate during the marinating process.
Place the chopped onion, garlic, ginger and a small amount of yoghurt in a blender, and process until smooth.
Pour into a bowl and stir in the rest of yoghurt, and the spices. Incidentally, you may prefer to add 4 teaspoons of Tandoori spice mix, which is usually available locally.
Lay the chicken pieces in a shallow baking tray and cover with the marinade. Cover the tray with baking foil to ensure that the smells of the fridge do not penetrate the chicken or vice-versa.
Can be left for an afternoon, or as long as 24 hours, so it is ideal for making in advance if you are entertaining.
Remove the baking foil and transfer baking tray to an oven at 350ºF, 180ºC or Gas Mark 4, and cook for 1 and a quarter hours.

Lake Harvest Tilapia in Peppercorn Sauce

Serves 6-8
Lake Harvest Tilapia fillets
3 Tomatoes
1½ tsp Green peppercorns, drained and rinsed
Plain flour
50g Butter
150ml Red wine
150ml Chicken stock
150ml Double cream

Cover tomatoes with boiling water, leave to stand for 1 min and then slide off skins; remove core and seeds and chop flesh.
Mash peppercorns with fork. Coat Tilapia with flour and season with salt and pepper. Heat butter in a frying pan. Add Tilapia and cook over medium heat for 3 mins on each side until just tender. Remove Tilapia with slotted spoon and keep warm. Add wine to juices in the pan. Raise heat and reduce to 3 Tbls. Add stock, stir well and reduce to half volume.  Add cream and stir over low heat until sauce is thick and smooth. Add tomatoes, season with little salt and mix in peppercorns. Bring to boil and pour over Tilapia. 

Garlic and Cheddar Polenta

3 ¾ cups milk
3 ¾ cups water
1 tsp salt
2 cups of Mealie Meal
½ cup of unsalted butter
4 oz Kefalos Cheddar coarsely grated
2 oz finely grated Kefalotiri (Parmesan)
6 cloves of garlic, peeled, chopped and fried in some of butter above

Serves 6-8

Pour milk and water into a large heavy based saucepan. Add the salt and the mealie meal. Bring to the boil, stirring and making sure it does not go lumpy. (NB This part is similar to making sadza porridge.) Turn heat down and simmer for 20 minutes, stirring occasionally with lid on (It may make rather frightening volcano like noises, but don’t worry about that!!) Remove from heat and stir in ¼ cup of butter and the cheese, until melted. Add garlic cloves. Grease a shallow baking dish, approx 36cm by 26cm Pour the mixture into the dish, level and cool. Let Polenta set until solid. It can be left the whole day in the fridge. When ready to eat, melt the remaining butter and drizzle on top. Sprinkle the Kefalotiri (Parmesan) on the top. Either put shallow baking tray under the grill, or cut into triangles and place on a ridged grill pan. Grill until crisp and bubbling.


Fish Kedgeree
4 cooked Lake Harvest tilapia fillets
6-8 large tablespoons cooked rice
4 hard boiled eggs
4 large tablespoons Crème Fraîche
2 teaspoons fish paste
1 finely chopped onion
2 teaspoons fish spice
1 tablespoon chopped chives (or green tops of spring onions)
A little butter
Salt, freshly ground pepper
Lemon

Fry the onion in a little butter, adding the fish spice towards the end. Stir well. Add the onion to the cooked rice, as well as a little salt and freshly ground pepper, and the chopped fresh chives. Stir together separately the crème fraîche and the fish paste. Blend into the rice mixture. Roughly chop the hard boiled eggs. Flake the cooked tilapia fillets. Fold both gently into the combined rice and cream. Heat up in medium oven 180ºC for 10-15 minutes. Sprinkle with a little cayenne pepper.

Roasted Vegetables with Kefalos Halloumi cheese and Peanut Sauce

Serves 6
1 big butternut, peeled, de-seeded and chopped.
1 punnet of courgettes, cut into chunks.
1 red pepper and 1 green pepper, seeded and quartered.
3 beetroots, quartered.
2 onions, quartered.
Sunflower or olive oil
Sage and rosemary (optional)
Salt and pepper
115g/4oz Kefalos Halloumi cheese, sliced
Peanut Sauce
3 tbsps crunchy peanut butter
1/3 cup of cold water
1 garlic clove, crushed with pinch salt
1 tbsp soy sauce
2 tsp of dry sherry
1 tsp caster sugar
2 tsp fresh lemon juice

Preheat the oven to 200°C/400°F.
Place the butternut, courgettes and peppers on one baking tray and the beetroot and onions on another, preferably two smallish ones that could fit in one shelf in the oven. Brush the vegetables with oil, add a few sprigs of rosemary and scatter on a few sage leaves. Bake for about 30 minutes.
Meanwhile make the peanut sauce. Beat all the sauce ingredients together until smooth, and pour into a small bowl, so that it can be drizzled over the vegetables with a spoon at the table.
Sprinkle vegetables with salt and pepper, and keep in warmer drawer while preparing the cheese slices. Turn oven up to grill. Brush cheese slices with oil and grill on both sides until just browned. Remove with a palette knife.Toss the vegetables and cheese together and serve on a platter.

Fish Pasta With Salmon & Spinach in Creamy Lemon Sauce.

75g unsalted butter
Juice and grated zest of one lemon (be careful to avoid pith by grating lightly and thinly) 1 tub or 300ml of Kefalos Crème Fraîche (300ml). 500g of dried pasta 1 small bunch of spinach (approx 500g)
1 onion
3 cloves of garlic
2 packets of Claremont smoked ‘Salmon’ Fillets (200g)
3 hard boiled eggs (chopped)
Chives or Dill to garnish (optional)

Prepare spinach by washing off any grit in a sinkful of water, remove white spine and cut spinach into thin strips. Take Salmon out of freezer so that it starts to defrost.
Cook the pasta in a large pan of boiling salted water until al dente.
While the pasta is cooking, prepare the sauce. Whisk up the crème fraîche until it is nice and thick. Melt 50g butter in a saucepan and whisk in the zest and juice of the lemon. Stir in the Crème Fraîche and warm gently.
Melt 25g butter in frying pan and fry onion and garlic. Add spinach and cook until just wilted.
Drain the pasta.
To serve, toss the pasta into the lemon sauce and add the spinach and the salmon. Garnish with the chives or dill if available, and sprinkle with chopped hard boiled eggs

Tilapia Veronique

Serves 4-6
Lake Harvest Tilapia fillets
225g Green grapes
Dry white wine
2 Sprigs Parsley
1 Onion – sliced thinly
40g Butter
1½ Tbls Plain flour
150ml Double cream
¼ tsp Dried tarragon
1½ Tbls Finely grated Kefalos parmesan cheese
Ground nutmeg

Heat a little wine and blanch grapes for few mins.  Slide off skins, half grapes and remove pips.  Place Tilapia in large heavy frying pan and pour over white wine and water in equal quantities to cover.  Season with salt, add parsley and onion, bring slowly to the boil and cook for 5 mins until the Tilapia is just tender.  Remove Tilapia with slotted spoon and keep warm.  Strain liquid into saucepan, bring to the boil and reduce to about 240ml.  Melt butter in a saucepan, add flour and mix well.  Gradually blend in the liquid, stirring continuously, over med-high heat, followed by cream until the sauce comes to boil and thickens.  Add the tarragon and peeled grapes and season with salt, pepper and nutmeg.  Pour the sauce over Tilapia, sprinkle over the parmesan and brown quickly under a hot grill. 

Delicious Fish Pie

Serves 6
4 tablespoons butter
500g Lake Harvest Tilapia fillets
3 hard-boiled eggs, chopped.
Just under 250ml low fat milk
3 tablespoons flour
100g Kefalos Cheddar Cheese roughly grated
Handful of finely chopped Italian flat leaf parsley
500g potatoes, cooked and mashed with a little butter and milk
3 tablespoons of finely grated Kefalos Kefalotiri or (Parmesan) optional
Salt and Pepper

Spread a medium sized ovenproof casserole with 1 tablespoon of the butter. Arrange the fish in the casserole, season with salt and pepper, and add another tablespoon of butter, cut up into small pieces on the top of the fish.
Cook at 180°C for 20 - 30 minutes until the fish flakes easily. Take out of the oven and turn the oven up to 200°C. Strain the liquor from the dish into a measuring jug, and top up with milk to 250 mls. Now make the cheese sauce in the microwave. Melt two tablespoons of butter in a glass bowl on 100% (high) for 25 seconds, or until melted. Add flour, and blend to a roux. Stir in the milk gradually. Then microwave on 100% (High) for 2-3 minutes, stirring twice during this time. Gently stir the eggs, grated cheddar, parsley, salt and pepper into the sauce. Mix the sauce with the fish. Spread the mashed potatoes over the fish, and make a pattern with a fork. Sprinkle with finely grated Kefalotiri. Reheat the pie for about 20 minutes until piping hot and golden brown.
Serve with a good selection of vegetables.

Feta, Pea and Claremont “Salmon” Frittata
Serves 4-6.
2 tbsp oil
1 onion thinly sliced
2 garlic cloves, crushed
100g shelled peas
1 packet Claremont Smoked “Salmon” Trout
150g Kefalos Feta cheese, chopped into small cubes
15ml chopped mint (optional)
6 eggs
Salt and pepper
Preheat oven on to 180ºC. Fry the onion and garlic over a fairly low heat for ten minutes until softened and golden.  Put peas in a pot with a small amount of water and bring to the boil, simmer for 2 minutes and drain. Pour the onions and the oil into glass flan dish, and make sure the dish is evenly coated with the oil. Beat the eggs with the salt and pepper in a bowl. Stir in the cheese, the peas and the mint. Thinly slice the Claremont Smoked “Salmon” Trout into ribbons and add these to the egg mixture. Pour the egg mixture into the flan dish and bake for about 20 to 25 minutes until risen and lightly browned on top. Like a quiche - quicker, no pastry. Could cook frying pan in beginning then pop under grill for few mins. Peas around in winter. Boil unshelled peas - they pop open and peas sink.

Provolone and Aubergine Bake Serves six

3 medium aubergines, thinly sliced
Oil for brushing (preferably Olive)
300g Kefalos Provolone cheese
125 freshly grated Kefalos Kefalotiri Cheese (Parmesan)
3 slices of stale bread
6 cloves of garlic
1 tbsp unsalted butter
Salt and black pepper

For the Sauce:
2 tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tin chopped tomatoes & 1 tin water
1 tsp sugar
fresh basil, torn into pieces

Layer aubergine slices in a colander, sprinkling with a little salt. Drain for about 20 minutes, so that the bitter juices escape.
Meanwhile, Preheat Oven to 200C/400F/Gas 6. Next, make the sauce. Fry onions and garlic in oil. Add tomatoes, water and sugar, salt and pepper to taste. Bring to the boil, then lower the heat and simmer for about 20 minutes until reduced and thickened. Add fresh basil in the last five minutes.
Make the breadcrumbs in a food processor, or crumble with fingers. Fry garlic in butter, then add breadcrumbs, stirring and scraping the pan, until mixture looks golden.
Rinse the aubergines thoroughly under cold running water, pat dry.
Grease a baking tray and lay the aubergine slices on top. Brush the tops with olive oil and bake for 10-15 minutes until lightly browned and softened. Turn once.
Grease an oven proof pyrex-type dish. Layer the aubergines, with the tomato sauce, grated Kefalotiri Cheese, and the sliced Provolone. End with a layer of garlic breadcrumbs.
Bake for 30-40 minutes until golden brown and bubbling. Allow to stand for 5 minutes and serve garnished with basil. This is a dish with a lot of "bite" and goes beautifully with polenta or plain pasta.

Pasta With Salmon and Spinach in Creamy Lemon Sauce

75g unsalted butter
Juice and grated zest of one lemon (be careful to avoid pith by grating lightly and thinly)
1 tub of Kefalos Crème Fraîche (300ml)
500g of dried pasta
1 small bunch of spinach (approx 500g)
1 onion
3 cloves of garlic
2 packets of Claremont smoked ‘Salmon’ Fillets (200g)
3 hard boiled eggs (chopped)
Chives or Dill to garnish (optional)

Serves 6
Prepare spinach by washing off any grit in a sinkful of water, remove white spine and cut spinach into thin strips. (This can be done for you in advance.) Take Salmon out of freezer so that it starts to defrost. Cook the pasta in a large pan of boiling salted water until al dente. While the pasta is cooking, prepare the sauce. Whisk up the Crème Fraiche until it is nice and thick. Melt 50g butter in a saucepan and whisk in the zest and juice of the lemon. Stir in the Crème Fraiche and warm gently.
Melt 25g butter in frying pan and fry onion and garlic. Add spinach and cook until just wilted. Drain the pasta. To serve, toss the pasta into the lemon sauce and add the spinach and the salmon. Garnish with the chives or dill if available, and sprinkle with chopped hard boiled eggs.

Delicious Fish Pie
4 tbsps butter
500g Lake Harvest Tilapia fillets
3 hard-boiled eggs, roughly chopped.
Just under 250 ml low fat milk
3 tbsps flour
100g Kefalos cheddar, roughly grated
Handful of finely chopped Italian flat leaf parsley
500g potatoes, cooked and mashed with a little butter and milk
3 tbsps finely grated Kefalotiri (optional)
Salt and pepper

Spread a medium sized ovenproof casserole with 1 tablespoon of the butter. Arrange the fish in the casserole, season with salt and pepper, and add another tablespoon of butter, cut up into small pieces on the top of the fish. Cook at 180°C for 20 - 30 minutes until the fish flakes easily. Take out of the oven and turn the oven up to 200°C. Strain the liquor from the dish into a measuring jug, and top up with milk to 250 mls. Now make the cheese sauce in the microwave. Melt two tablespoons of butter in a glass bowl on 100% (high) for 25 seconds, or until melted. Add flour, and blend to a roux. Stir in the milk gradually. Then microwave on 100% (High) for 2-3 minutes, stirring twice during this time. Gently stir the eggs, grated cheddar, parsley, salt and pepper into the sauce.
Mix the sauce with the fish. Spread the mashed potatoes over the fish, and make a pattern with a fork. Sprinkle with finely grated Kefalotiri. Reheat the pie for about 20 minutes until piping hot and golden brown.
Salad or vegetables depending on the weather. Robust - mix mashed potatoes with cooked spinach. Sprinkle nutmeg/cayenne pepper.

Fish
Pasta With Salmon & Spinach in Creamy Lemon Sauce

75g unsalted butter
Juice and grated zest of one lemon (be careful to avoid pith by grating lightly and thinly) 1 tub of Crème Fraîche (300ml). 500g of dried pasta 1 small bunch of spinach (approx 500g) 1 onion
3 cloves of garlic
2 packets of Claremont smoked ‘Salmon’ Fillets (200g)
3 hard boiled eggs (chopped)
Chives or Dill to garnish (optional)

Prepare spinach by washing off any grit in a sinkful of water, remove white spine and cut spinach into thin strips. Take Salmon out of freezer so that it starts to defrost. Cook the pasta in a large pan of boiling salted water until al dente. While the pasta is cooking, prepare the sauce. Whisk up the crème fraîche until it is nice and thick. Melt 50g butter in a saucepan and whisk in the zest and juice of the lemon. Stir in the Crème Fraîche and warm gently. Melt 25g butter in frying pan and fry onion and garlic. Add spinach and cook until just wilted. Drain the pasta. To serve, toss the pasta into the lemon sauce and add the spinach and the salmon. Garnish with the chives or dill if available, and sprinkle with chopped hard boiled eggs.

Avocados with Shrimps, Caviar or Tuna

Serves Six

3 avocado pears
Half tablespoon lemon juice
100ml Kefalos crème fraîche
Half tablespoon tomato pureé
Quarter tablespoon aromat, salt
Shrimps, caviar or tuna dill

Method
Cut avocado pears in half lengthways and remove stones. Squeeze lemon juice over the avocados. Season créme fraîche with tomato pureé, aromat and salt. Place it in the avocados. Place the shrimps, caviar or tuna on the créme fraîche and garnish with drill. Serve chilled