Ina Paarman | Sweet Potato and Snoek Salad
Sweet potatoes and snoek teamed up with a sweet mustard dressing is a sweet/savoury combination made in heaven and quintessentially traditional South African. You’ll also like this never-fail technique for roasting sweet potatoes. This is a filling salad suitable for a main course. Butternut in place of the sweet potato also works very well.
Ina Paarman | Salmon in Pastry
This Russian inspired classic is a real party piece. The layers of well flavoured mushrooms and the pastry cover prevents the fish from overcooking and keeps it beautifully moist.
Ina Paarman | Grilled Calamari with Char-grilled Peppers
Frozen calamari heads and tubes are available in South African supermarkets. A homegrown quick and easy recipe. Start a new tradition in your family with this tasty dish.
Ina Paarman | Hake Portuguese
A traditional Portuguese dish. A great recipe for those who do not like frying. The peri-peri teams beautifully with the fish and adding a sachet of our Fish Stock deepens and balances the flavours. I love the idea of topping the dish with buttered baby potatoes. All you need to round off the meal is a salad and some soft Portuguese rolls to mop up the sauce.
Ina Paarman | Sun-dried Tomato and Parmesan Prawn Pasta
A delicious Sun-dried Tomato and Parmesan Prawn Pasta from Aaisha Kolia of foodie_fantisserie. Creamy, easy to prepare, and packed with delicious flavours! This dish is the perfect way to warm up in the colder weather and will definitely impress everyone.
Ina Paarman | Seafood Soup
Our excellent ready to use Fish Stock is a necessary ingredient to form the basis of this delicious seafood soup, this soup is an excellent meal in one if served with bread and a salad.
Ina Paarman | Peri-Peri Prawns
Traditionally we see prawns as the ultimate "spoil" treat. Provide finger bowls with lemon and plenty of paper napkins for this much loved ultimate finger food.
Ina Paarman | Hake in Beer Batter with Tartare Sauce
Do watch our 1 minute video! Hake is highly regarded overseas - especially in Spain. It is about time that we appreciate this jewel of the sea and learn to cook it with respect. Instead of serving it with chips, serve it on toasted sourdough bread, spread with Tartare Sauce and topped with red onion rings.