Recipes
February 16, 2020
Ingredients
- 6 Alikreukel
- 5 diced fresh tomatoes
- 4 tbs of sweet peach chutney
- 3 lemons juiced and zested
- 3 tbs garlic butter
- 1 red onion for garnish
- 8 sprigs of rosemary
- 2 tsp smoked paprika
- 2 tsp Robertson fish spice
- 1 bunch of chopped parsley
- 400g linguini pasta
- 200ml sunflower oil to fry the onions and Alikreukel
Method
- Place the Alikreukel in boiling water for 10 minutes and remove from the shell.
- Remove the gut section and dice into small cubes fry in the garlic butter with the oil for 2 minutes.
- Add the onions and fry till soft then add the diced fresh tomato and peppers add 2 tsp of paprika the fish spice and chutney chopped rosemary and cook for 10 minutes.
- In a seperate pot place the pasta in boiling water and cook for 12 to 14 minutes.
- Remove from the pot when cooked and fold through the sauce with the lemon juice and zest before serving.
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