The Great Chilli and Lime Baked Fish with rissoto and salad

Excellent idea if you wanna jazz up any fish. It’s so easy to create these sensational flavors keeping you back for seconds and thirds. Mmmmmm.

The Great Chilli and Lime Fish with Rissoto

The Great Chilli and Lime Fish with Rissoto

Here’s how:


500g fish ( i used fillets, but a whole fish or two is preferred)

1 peach sliced

1 green chilli

One lime – the zest and juice. Plus 3 lime slices halved

8 cloves of chopped garlic

1 tablespoon of chopped ginger

Small handfull of chopped corriader

8 bay laves

150g Rissoto

One red or green pepper

4 tomatoes

1 tablespoon olive oil

1 onion finely chopped

1 tablespoon tomato pure

3/4 pint of chicken stock

2 tablespoons of redwine vinegar

1 tablespoon of oregano


First you need to bake the tomatoes, that you have quartered into slices, and the chilli and garlic cloves. 25-30 mins on 200 C.  I used foil shiny side up on my baking tray.

Roasted veg

First stage, roasted tomatoes, chilli and garlic

Blend this with 2 tablespoons of tomato pure. Keep.



So in a bowl, add the lime zest. juice and slices. One whole peach sliced, 3 slices of another lime halved, some garlic, the ginger and corriander. bay leaves.

In a bowl, place the fish fillets soak up and down sideways and leftways. Place into fridge, and marinade for about 30 mins to an hour.

After the veggies come out of the oven, you will use the same baking tray for the fish to cook. I placed my fish, with some of the marinade (i removed the lime slices for example), and folded the foil around the fish to create a sealed unit.

Bake at 250 C for 35 mins, and then turn off the oven and allow to rest for another 20 mins or more.


Fry up the chopped onion with some olive oil until soft.

Add the blended pepper/tomato paste and red wine vinegar.

Now add the 150g of risotto. And slowly add giant spoonfulls of the chicken stock. Keep stirring.

Cook until your rossoto is soft, so keep tasting until you are happy with the result.

Make a green salad.

Plate the fish, the rissoto and side salad on one plate.




The Great Greek Lamb and veggies with dijon vinaigrette

So, you have some lamb and you’re not sure how to marinade it? I learned the following techniques and had the yummiest dinner ever. Its lamb chops with green beans, carrots, a green salad, and an amazing dijon vinaigrette.


Lamb chops

Greek Lamb and veggies

You will need:

A few lamb chops


Green Beans

Green salad (lettuce, sping onions, fetta cheese, spring onions green tips etc. )

Lamb Marinade:


The Great greek lamb marinade



1/4 cup olive oil

1/4 cup lemon juice

1 1/2 teaspoons thyme

1 1/2 teaspoons rosemary

1/2 teaspoon paprika

pinch of salt

some freshly cracked black pepper

1 teaspoon tomato paste

4 cloves crushed garlic

2 tablespoons grated fresh parmesan cheese

2 tablespoons of berry cordial syrup

Add everything together, and marinade the lamb covered in the fridge for a minimum of 8 hours. Even more if you have the time.

Dijon Vinaigrette:

1 tablespoon white vinegar

1/2 tablespoon apple cider vinegar

Juice of a lime

2 tablespoons of honey

1/2 cup of spring onion green tips

2 tablespoons of dijon mustard

Some cracked pepper

Blend those ingredients together and serve in a small jug.

Marinade, Greek Lamb

The Great Greek Lamb marinade

Now, cook your carrots till soft and tender. The green beans need only 3 mins boiling time, until still nice and crispy. The lamb is fried on a large grill frying pan until still juicy, using some of the marinade.

Prepare yourself for a taste revolution!

The Great Red Wine Borganion Steaks

This red wine steak recipe, had me waking up every two hours that night to eat the leftovers. Such an amazing deep and seductive sauce stays with you in your mind. Its not that hard to make up, just a little prep is needed. This meal is the one to make if you want to impress someone….


The Marinade:

3 tablespoons of Mrs Balls peach chutney

3 tablespoons of tomato sauce

1 cup of red wine

1 tablespoons of balsamic vinegar

1 tablespoon white wine vinegar

2 tablespoons apple cider vinegar

Chopped garlic cloves (about 8 small ones)



1 rump steak

Half packet of Danish ham or bacon

3 cups of chilli beef stock

1 sliced onion

1 cup chopped mushrooms

3/4 cup of chopped carrots


The low down:

Start by placing your meat in a marinade dish, and soak in the fridge for about an hour, not longer.

Cook first the ham, and then remove. This will be used later for your side salad.

Fry the rump steak, chopped into slices, then remove to one side. Just about 4 mins in total.

Add the veggies, beef stock, and the marinade to a large saucepan. Cook until the onions are soft (about 35 mins simmering) and then add the rump steak together, and allow to simmer shortly until you can see its ready to eat. Taste a piece of meat.

Salad Croutons:

Pre-heat the oven at 350 F or 180 C

Chop up stale Portuguese bread rolls into rough cubes 2cm x 2cm

Make up the bread coating with:

Several copped cloves of garlic

Salt and pepper

Chopped parsley

2mls Dried cayenne pepper

3 tablespoons olive oil or soya oil

1/2 cup Chopped fresh basil

One chopped sprig of rosemary


Mix all together with your fingers in a bowl, and then coat the bread in the bowl. Place onto a baking tray lined with tin foil (shiny side up). Bake for about 20mins and shake once or twice during. You want the bread to be golden. If you forget to take these out, don’t worry the smell will waft directly to your nose and remind you. It’s a heavenly aroma.


The Salad:
Combine some lettuce, roughly broken up with your hands, one small sliced tomato, the crispy ham, and top with croutons. You could make a ranch dressing, but I prefer to keep this one simple, because the flavours from the beef will be strong.


Now, set up a romantic table with classic chequered table-cloth, red wine glasses, and a jug of water for you and a special one.

Light a candle, and relax.




The Great Zingy Chilly Pesto

I had so much fun creating these flavors. Pesto can be used alone on toasted bread, or even in a pasta.


Chilli Lemon Pesto

Chilli Pesto

1/2 cup of fresh basil leaves, chopped

4 tablespoons of mixed nuts, in the blender

5 cloves of garlic

3 long red chillis (keeps the seeds of only one, or not)

1 spoon olive oil

3 tablespoons soya oil

2 mls of dried oregano

1/2 cup of really fresh grated parmesan cheese

1/2 the juice of a big lemon

I put everything into the blender, using the attachment normally used to grind coffee beans.

Keep tasting it all to see how much you need of each ingredient, perhaps you want more of those grounded buts, or more lemon, or more chilli (then add the seeds).

Its an amazing very zingy condiment. Get ready for your taste buds to get shaking!!

Chilli Lemon Pesto

Chilli Pesto

The Great Sweet Chilli Sauce


Sweet Chilli Sauce

Sweet Chilli Sauce

Get picking in your garden those long red chilli’s. If you plant them you’ll have a large crop in a very short time and they keep growing. I love it.


Several chopped handfull’s of long red chill’s, half with pips, half without (about 500 grams)

10 cloves of garlic

3 cups white vinegar

3 cups castor sugar

2 teaspoons of salt

Put the chilli’s and most of wet into the blender,. then cook everything in a large saucepan on a low heat for about 30 minutes. Careful it boils fast.

Allow to cool,

Decant into sterilized glass containers.


This is also able to keep for about a year, but guaranteed you’ll be finishing this way longtime before. 🙂

The Great Easy Peri-Peri Sauce

South African Style

Peri-Peri Sauce

Amazing on it’s own as a side sauce, or as a marinade for a bunch of things like chicken.

Here we go with the ingredients:

10 red chilli’s (keep the pips)

1/2 sweet red pepper (keep the pips)

Cloves of garlic (about 4 or 5)

2 tablespoons of oregano, or basil (fresh is best)

1/2 cup of oil

juice of half a big lemon

70ml of white vinegar

2 teaspoons of salt


Heat the oil, add the pepper, garlic, lemon juice, vinegar and salt. Simmer for ab out 10 mins.

Remove from the heat, then add the chilli’s and oregano.

Now, put everything in a blender and blend until smooth.

Cool down.

And now decant into glass jars, that have been steralised by boiling in hot water.