Boiled radishes

Deur Barbara Joubert, SARIE KOS Herfs 2010

Boiled radishes Foto’s: Micky Hoyle Galery

These are great with fish. They stay a little crisp. A fresh spring onion provides extra flavour.

(Serves 4)

  • 500 g radishes
  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon
  • 60 ml sugar
  • 50 g butter
  • Salt and freshly ground black pepper to taste
  • 400 ml water
  • 1 spring onion, roughly chopped

Cut off the tips of radishes and slice them. Put all the ingredients except the spring onion in a pan. Bring to the boil, lower the temperature and simmer for about 30 minutes. Stir now and then. The syrup must thicken and the radishes must soften. Spoon the radishes over fish and sprinkle spring onion over.

Serve with:

  • 30 ml butter
  • 4 mackerel fillets or fish of your choice
  • Salt and freshly ground black pepper to taste

Melt butter in a pan. Cook mackerel fillets for about 3 minutes to a side. Season with salt and black pepper.

  • Assistent Lynnae Janse van Rensburg; Elsabe Dippenaar

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