{"id":11361,"date":"2020-04-02T13:02:36","date_gmt":"2020-04-02T13:02:36","guid":{"rendered":"https:\/\/www.thongabeachlodge.co.za\/?p=11361"},"modified":"2023-04-03T05:40:13","modified_gmt":"2023-04-03T05:40:13","slug":"baked-hake-masala-cauliflower-roasted-tomato-peri-peri-butterbean-lemon-hummus-garden-green-beans-beetroot-microgreens","status":"publish","type":"post","link":"https:\/\/www.thongabeachlodge.co.za\/baked-hake-masala-cauliflower-roasted-tomato-peri-peri-butterbean-lemon-hummus-garden-green-beans-beetroot-microgreens\/","title":{"rendered":"Chef Carl Moller’s Baked Hake"},"content":{"rendered":"\n
This is a perfect dinner party main course, quite a few of the elements can be pre prepared making plating up a breeze, plating up steps shown step by step too. Hake is on the Sassi green list and is quite an under rated table fish.<\/p>\n\n\n\n
Roasted Tomato Peri Peri<\/strong>
3 medium sized ripe tomatoes
1 clove crushed garlic
1 teaspoon cayenne pepper
4 pinches salt
1 tablespoon olive oil<\/p>\n\n\n\n
for 1 hour. The tomatoes and cauliflower can roast at the same time, in separate
trays<\/li>
in a jug blender.<\/li><\/ol>\n\n\n\n