Hiking in Chamonix
Summer in the Alps
This summer, by way of a change, instead of heading to the beaches we spent a few days in the mountains hiking. Although the weather was mostly miserable, unfortunately, we did enjoy an abundance of crisp fresh air, fabulous food and way too much healthy exercise.
Summer in the Alps
Faith is currently on the Paleo diet and she’s been asking the obvious question: “Can’t you make some meals that are healthy ie no carbs but still really tasty”. And because I am known for taking what might, to most, be a relatively healthy dish or meal and turning into a cholesterol binge – I said I’d try. (I’m the one that has to add lashings of syrup and pounds of butter to my cooked oats – I know I know it destroys any upside the oats might have – but oh it tastes sooo goood).
So here’s something that I make infrequently but always enjoy thoroughly. Traditional rolls often include rice noodles in the roll but I prefer them without the noodels – it’s just empty calories. I’d rather pack my rolls with tasty goodies.
Vietnamese Spring Rolls
What you’ll need for the sauce:
½ clove crushed garlic
2 limes
2 Tablespoons fish sauce
½ teaspoon sugar
1 teaspoon soya
2 Tablespoons water
½ – 1 teaspoon chili (sambal oelek)
To make:
Mix all ingredients in a bowl and leave for at least 20 minutes to allow flavours to meld.
What you’ll need for the rolls:
1 small bunch fresh coriander
1 small bunch fresh mint
1 cup fresh bean sprouts
1 carrot grated (on large grate)
12 – 16 medium cooked prawns (cooled)
6 – 8 rice wrappers or lettuce leaves
To make:
Note: instead of prawns you can use fried tofu or cooked and shredded lamb, pork or beef – all work equally well.
Most South Africans are familiar with pickled fish. It’s a typical Cape Malay dish and one of those dishes that I must eat whenever I go to SA. Having not been back to SA for well over a year now and with no plans to return in the foreseeable future I decided it was time to find the right recipe.
Cheri and I have had some interesting experiences lately with our attempts to recreate typical south African dishes. The recipes are usually easy enough to find but very few produce a perfect result and so it was for the pickled fish. After a few attempts, the first too vinegary, the second too bland I’ve finally arrived at my version of perfect pickled fish. Almost any white fish can be used, and either sea or fresh water fish. I’ve used haddock, tilapia and red snapper with equal success.
For those of you who’ve never eaten pickled fish it’s a lot better than you might imagine. It’s usually eaten cold or at room temperature with a salad of your choice and a hefty chunk of artisanal bread. Although I usually skip the salad and eat it with bread and lots of butter.
Pickled Fish Recipe
Ingredients
