Try out Martha Stewart’s Cape Malay pickled fish recipe for your Easter Sunday menu

Easter Sunday is just a couple of days away, so to give you some inspiration, we’ve put together a delicious, hearty, and wholesome Eastern Sunday menu which you can prepare for your loved ones to enjoy.

Martha Stewart’s Cape Malay pickled fish

Ingredients

For pickling

• 1/3 cup vegetable oil
• 4 large onions, halved and thickly sliced
• 3 tablespoons mild curry powder
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 tablespoon whole allspice
• 1/2 cup turbinado sugar
• 1 tablespoon peeled, finely chopped fresh ginger
• 1 tablespoon finely chopped chiles, seeds removed
• 3 dried bay leaves, thinly sliced
• 2 teaspoons sea salt
• 2 cups white-wine vinegar
• 4 1/4 pounds Arctic char fillets, bones removed and cut into 5-ounce pieces
• 3 fresh bay or lemon leaves

For serving

• 1/2 cup golden raisins
• 1/2 cup coarse salt
• 1 small head red cabbage, thinly sliced
• 2 red apples, julienned
• 2 ribs celery, trimmed and finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• Fresh cilantro leaves, for garnish

For frying

• 3/4 cup all-purpose flour
• 1/2 cup vegetable oil

Instructions

1. Pickle the fish: Heat oil in a large skillet over medium-low heat. Add onions and cook, stirring, until soft and translucent, about 20 minutes. Add curry powder, turmeric, paprika, and coriander; cook, stirring, until fragrant, about 1 minute. Add allspice, turbinado sugar, ginger, chiles, dried bay leaves, and salt; cook, stirring, for 2 minutes.
2. Carefully add vinegar and 1 cup water; increase heat to high and bring to a boil. Reduce heat to a simmer and cook pickling mixture for 10 minutes. Remove from heat and pour some of the pickling mixture into a 12-inch glass dish. Add an even layer of fish and pour over a little more of the pickling mixture. Add another layer of fish and repeat process until all the fish and pickling mixture have been used. Top with fresh bay or lemon leaves; loosely cover and let cool completely. Cover tightly and transfer dish to refrigerator; refrigerate for 2 days.
3. Fry the fish: Remove fish from pickle, reserving onions, and pat dry. Place flour in a shallow dish and set aside. Heat oil in a large nonstick skillet over medium-high heat. Dredge fish in flour, shaking off excess. Add fish to skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Transfer fish to a paper towel-lined plate to cool.
4. Serve: Meanwhile, place raisins in a small bowl and add enough water to cover; set aside. Fill a large bowl with 4 cups water; add salt and stir to combine. Add cabbage, apples, and celery; let stand 20 minutes.
5. Drain raisins and cabbage mixture and add both to a large bowl along with parsley, mint, and cilantro; toss to combine. Serve fish topped with reserved pickled onions and cabbage mixture; garnish with cilantro leaves.

This recipe was found on marthastewart.com

Loaded broccoli cauliflower salad

Ingredients

• 1 cup mayonnaise
• 1 tablespoons Swerve, or other sweetener
• 2 tablespoons apple cider vinegar
• 3 cups raw broccoli
• 3 cups raw cauliflower
• ½ red onion, chopped
• ½ cup cheddar cheese, shredded
• 8 oz bacon, cooked and crumbled
• ½ cup raw pecan pieces

ALSO READ: Recipe of the day: Tandoori chicken

Instructions

1. In a bowl add the mayonnaise, Swerve and apple cider vinegar. Whisk to combine.
2. In a large bowl add the dressing and all the other ingredients and mix well.
3. Refrigerate until ready to use.

This recipe was found on mylifecookbook.com

Hasselback roasted potatoes

Ingredients

• 1.5kg medium-sized floury potatoes (Maris piper or King Edward work well), peeled if you like
• 4 tbsp vegetable oil
• 4 garlic cloves, bashed
• a few sprigs of rosemary
• sea salt flakes

Instructions

1. Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
2. Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins – 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.

This recipe was found on bbcgoodfood.com