70% Dark Chocolate Tart
After considerable perseverance over the past 15 months, Maliba Lodge takes great pride in announcing the completion, and opening of the newly constructed Main Lodge.
Armand du Toit reflects on his experience at one of the Afriski MTB training weekends in Lesotho.
Excitement builds as we arrived at AfriSki to try out the new trails we heard they’ve been working on. Little did I know the guys had really smoked the innovative pipe and #boom, I was pleasantly surprised!
IF you were thinking of an ideal location on which to base a commercial fish farm, you wouldn’t necessarily think of the mountainous land-locked African nation of Lesotho(Lesotho Times; 2014) .
Makes 8 servings
2 hours (includes chilling time)
Trim 1 to 2 inches off thinner (belly) side of salmon fillets so that remaining fillets have a more even thickness. Reserve the belly strips for another use. You will now have 2 more square-shaped pieces of salmon fillet. Cut each fillet into 4 roughly equal-size pieces for a total of 8 pieces.
Arrange fish, skin side down, on a baking sheet (or 2 dinner plates). Season with 1 teaspoon each salt and pepper.
Scrub potatoes well. Cut several 1/16-inch-thick slices lengthwise from wider side of 1 potato with slicer (discard outer piece or pieces that are all peel). Stack slices of potato and cut out as many rounds as possible with cookie cutter.
Dip potato rounds, one at a time, in butter and lay slices on top of one piece of fish in an overlapping pattern (to resemble fish scales), covering surface completely. Continue cutting and stacking a few potato slices at a time and cutting and applying potato “scales” to fish in batches, until tops of all pieces of fish are coated. Lightly brush any remaining butter over scales, and chill until butter is firm, about 1 hour.
Preheat oven to 400°F with rack in middle. Line a large rimmed sheet pan with foil.
Heat oil in a 12-inch nonstick skillet over medium heat until it shimmers (dip a corner of a fish fillet into skillet to test; it should sizzle). Add 2 to 3 pieces of fish, potato sides down, to skillet. Cook until potatoes are golden brown and crisp, 2 to 4 minutes. Carefully turn fish over using 2 spatulas and cook until skin is golden and crisp, about 2 minutes. Carefully transfer fillets (again using 2 spatulas), skin sides down, to sheet pan. Brown remaining fillets.
Roast fish in oven until just cooked through, 4 to 8 minutes (depending on thickness; a possible visual clue—the better quality the salmon, the less likely you’ll see it—is when the white albumin in the fish exudes from the fish and begins to set).
Epicurious (2014) Salmon with potato ‘Scales’.http://www.epicurious.com/recipes/food/views/Salmon-with-Potato-Scales-51142400[Accessed: 29 October 2014]
Our team working on the lodge construction have been truly dedicated and we cannot thank them enough for the effort put in.
Vodacom has launched the Long Term Evolution (LTE) service in Lesotho. According to Vodacom, the service will bring high-speed mobile internet to the people of the Mountain Kingdom as well as address the relative scarcity of fixed line connections in the country.
The 2014 Lesotho Ultra Trail will see a full field of 180 runners toe the start line on Saturday 29th November as runners from all over the world sign up for the second edition of “Africa’s first Ultra SkyMarathon®”.