Grilled Sardines

  • Servings: 3-4
  • Difficulty: easy
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A classic summer dish of nutritious Sardines, marinated in garlic, lemon and herbs and grilled.

042½ kg fresh sardines, cleaned, scaled and gutted
2-3 tbsp fresh lemon juice
1 tsp paprika
½ black pepper powder
2 garlic cloves, finely minced
2 stems of spring onions, finely chopped
half cup fresh flat leaf parsley, finely chopped
2 tbsp coriander leaves, finely chopped
lemon wedges
sea salt to taste
1 cup extra virgin olive oil

Clean the sardines thoroughly, pat dry inside and out.

In a bowl, mix lemon juice, paprika, black pepper powder, minced garlic, sea salt, parsley, coriander, spring onions and extra virgin olive oil. Whisk everything together and add sardines. Toss all ingredients together and keep aside.

Heat grill or lit barbecue and arrange marinated sardines on grill. Pour remaining marinade over the sardines and grill until fish are cooked and nicely charred. Grill for 2-3 minutes on each side.

Remove from grill and serve warm with lemon wedges.

Butternut Squash Skewers

  • Servings: 8-10
  • Difficulty: easy
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Delicious Butternut Squash grilled with spice mix butter coating.

0291 Butternut Squash
2 tbsp Butter
½ Ground black pepper
½ garam masala / curry powder
Bamboo skewers, soaked in water



Wash and peel squash. Cut butternut squash into 1 ½ inch cubes.

Preheat oven to 450˚F.

In a small pan melt butter while beating in ground black pepper and garam masala until it’s warm and runny. Drizzle this butter mixture over butternut squash, coat all pieces thoroughly.

Place the coated squash pieces on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly brown.

Remove the tender squash and thread onto skewers. Arrange skewers on the grid of the grill and baste the skewered squash with remaining butter mixture. Grill until they are charred (about 2-3 minutes) turning occasionally. Do not burn.  Remove skewers from the heat.

Serve warm with any yogurt dip.

Grilled Banana Kebab

  • Servings: 4
  • Difficulty: medium
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A summer treat of grilled bananas with ice-cream and sweet sauce.

0224 bananas (slightly raw)
2 tbsp Castor sugar
1 tsp Cinnamon
Chopped walnuts for garnish

Ice-cream (any flavour)

For fudge sauce
50 gms Milk chocolate
5 tbsp Sugar
1 tbsp Unsalted butter
1/2 Pinch of salt
1 cup Thick cream
1/2 tsp Vanilla extract or pods

Fudge preparation method

Melt chocolate bar using the double boiler method, stir continuously.

(Tip: To melt chocolate, place the pan on top of boiling water. This method ensures that chocolate does not come directly in contact with flame and is not burned)

Once melted, transfer the liquid to a thick bottomed pan over low flame. Add sugar, salt and butter. Mix the cream slowly whilst still stirring until the mixture is of smooth consistency. Do not boil the mixture.

Remove from the heat and add the vanilla extract. Mix well and refrigerate.

Banana grill method

Cut the bananas (skin intact) in half, lengthwise. Add castor sugar and cinnamon powder together. Sprinkle this mix on the bananas.

Thread the powdered banana onto skewers. Grill both sides until the skin on the cuts become loose.

To serve, place the banana grills on a plate with a dollop of ice cream (any flavour), a drizzle of the fudge sauce and garnish with chopped walnuts.