INGREDIENTS
FOR THE CREAM SAUCE
2 tbsp Harissa paste (store bought)
1 tbsp Honey
1 ½ cups Cream
Salt and lemon juice to taste
FOR THE COUSCOUS
2 cups Couscous
1 tbsp Desiccated coconut
½ tsp Ground cinnamon
1 tbsp Olive Pride Blend
FOR THE VEGETABLES
2 cobs Corn, (kernels cut off the cob)
2 Baby marrows, sliced
FOR THE HAKE AND CALAMARI
4 x 200 g Hake portions
1 ½ cups Baby calamari, cleaned
1 clove Garlic, chopped
¼ cup Olive Pride Extra Virgin Olive Oil
FOR THE TOMATO MINT SALSA
10 Mint leaves, chopped
10 Coriander sprigs, chopped
1 clove Garlic, finely chopped
1 small Jalapeno, chopped
200 g Rosa tomatoes, sliced
1 tsp Olive Pride Extra Virgin Olive Oil
Method
- For the cream sauce, place the harissa paste, honey and cream into a sauce pot and heat up until it starts to bubble, allow to slowly cook until it starts to thicken. Season with salt and squeeze a little lemon juice into the sauce to balance, keep aside.
- For the couscous, take 2 cups of hot water, add the Olive Pride Extra Virgin Olive Oil and salt, and pour over the couscous in a bowl. Cover immediately with plastic wrap and leave for 5 – 10 minutes. Toast the coconut in a dry pan lightly. Once couscous is cooked add the cinnamon and coconut and test for seasoning. Set aside for serving.
- Flash fry the courgette and corn in a hot pan with Olive Pride Blend, and season with salt and pepper. Set aside for serving.
- For the fish, heat the Olive Pride Blend in a non-stick pan, season the hake and place into the pan. Cook on medium heat unto nicely browned and cooked all the way through, roughly 5 – 6 minutes.
- Flash fry the calamari in the same pan together with the chopped garlic, season with salt and pepper.
- Serve the Hake and calamari in generous amounts of the sauce with the couscous and vegetables to one side. Finish off the plate with a tablespoon of the mint and tomato salsa.
OLIVE PRIDE PRODUCTS USED IN THIS RECIPE
