COCONUT PRAWN CURRY


COCONUT PRAWN CURRY
1 pack medium uncooked prawns
1 can coconut cream
1 packet Korma curry paste
½ red pepper, yellow pepper and orange pepper
baby corn
½ teaspoon chopped green chilli
½ teaspoon finely chopped ginger
1 teaspoon crushed garlic
coconut shavings
honey for sweetening
salt and pepper for taste
2 table spoons canola oil

On a medium heat, add canola oil let it heat up.
Then add your can of coconut cream and your Korma curry paste and stir till well combined and let it simmer.
Add all the vegetables and allow to simmer for 7 min.
Add your garlic, green chilli and ginger and a little honey and coconut shavings.
Add the prawns and allow to cook for 10 minutes.
Add salt and pepper for taste.
Recipe and photo: Jenobin Collins




KYLE SE “WHOLE-IN-ONE” OORSKIET RYS DIS


KYLE SE “WHOLE-IN-ONE” OORSKIET RYS DIS
Ek’s mal vir oorskiet rys. Probeer my een. Ek noem dit my Whole-in-1. Die bestanddele hang af van die hoeveelheid rys wat oor is.
1 van elk:
ui
knoffel huisie
rooi peper
Oxo hoender blokkie
groen peper
gerasperde wortel
koppie gevriesde ertjies
koppie gevriesde garnale
blikkie gerookte mossels
suurlemoen

Braai gekapte ui, knoffel en pepers saam in die mossels se olie. Voeg gerasperde wortels by en braai op gemiddelde hitte. Voeg tiemie en droë Oxo blokkie. Kook nog so ‘n paar minute en gooi dan die gevriesde garnale en ertjies by. As dit alles lekker deur gekook het, voeg dan die rys by. Meng lekker en los op lae hitte sodat die rys die sap bietjie op week. Voeg mossels by totdat dit warm is. Skep in en bedien met suurlemoen skyf.
Foto en resep: Kyle Jensen




GARNAAL APTYTWEKKER OP DIE KOLE


GARNAAL APTYTWEKKER OP DIE KOLE
15 mooi groot garnale
2 eetlepels fyn knoffel
2 eetlepels olyfolie
150 g botter
1 teelelpel rissievlokkies

Verhit die botter op skerp kole in ‘n pan en voeg die ander bestanddele by.
Plaas 5 garnale op ‘n slag in die pan en braai vir 7 tot 8 min.
Resep geplaas deur Gideon Louw
Foto: Gideon Louw




GARNAAL SLAAI (SHRIMPS)


GARNAAL SLAAI (SHRIMPS)
Pakkie shrimps, ontdooi
Meng met bietjie mayonnaise.
2 eetlepels vars room
1 teelepel suiker
1 teelepel suurlemoensap
‘n paar gekleurde cocktail tamaties, in ringetjie gesny
6 dun snytjies komkommer, in repies gesny
stukkie ui, opgekap
sout en varsgemaalde peper, na smaak
Bedien op ‘n slaaiblaar.
Foto: Alta Gunter Van Dyk




GARLIC PRAWNS CHINESE STYLE


GARLIC PRAWNS CHINESE STYLE
20 large tiger prawns with shells
2 tablespoons light soy sauce
5 cloves garlic, minced
1 teaspoon brandy

Wash prawns thoroughly and leave the shells and heads on.
In a bowl, mix the soy sauce, garlic, and brandy.
Arrange the prawns on a dish, and cover with the soy sauce mixture.
Place the dish with the shrimp onto the steamer basket.
Cover, and steam prawns for 10 minutes, until opaque.
Serve hot.
Recipe: Amanda Conradie




GIDEON SE “CALAMARI” EN SKYFIES


GIDEON SE “CALAMARI” EN SKYFIES
4 aartappels, geskil en in skywe gesny
olie om die skywe te kan diepbraai
Calamari:
3 groot calamari skywe (steaks)
300 g botter
1 eetlepel “crushed” knoffel

Sous:
4 eetlepels mayonnaise
1 teelepel sriratcha sous
1 teelepel sout
½ teelepel swartpeper
1 eetlepel roomkaas
1 eetlepel suurlemoensap
1 eetlepel suiker

Meng alles saam en garneer met sprietuie. Braai die aartappels in die olie tot gaar en effens bruin. Maak die botter warm op die kole en voeg die knoffel by.
Braai die calamari in die warm olie vir 2 tot 3 minute aan ‘n kant en dien op saam met die sous. Ons het ook ‘n slaaitjie by gehad.
Resep en foto: Gideon Louw




SPICY RICE, PORK RASHER BITS AND SHRIMPS


SPICY RICE, PORK RASHER BITS AND SHRIMPS
Spicy rice with Funky Ouma (turmeric and ginger salt) and I added dried chilli flakes, fried pork rasher bits and shrimps. Delicious with an ice cold glass of Chenin Blanc.
Spicy rice:
1 onion, diced small
1 carrot, grated coarsely
1 stem of celery, chopped finely
1 cup of Basmati rice
½ t turmeric
2 cups chicken stock
1 cup dry white wine
good pinch of dried chilli flakes

2 cups of frozen cooked shrimps, put into colander and pour a kettle of boiling water over it in the sink.
300 g pork rashers, cut into small strips
Funky Ouma turmeric and ginger salt, optional (range of spices available from well known dried fruit and nut stores)
olive oil for shallow frying

First fry the pork bits in olive oil until brown, remove and keeping aside. Keep the oil and fry the onion, carrot and celery in the same oil for 5 mins. Add the dry rice and turmeric and stir through so it’s coated in the oil and fry for about 5 min.
Add the wine and let it cook away before adding the chicken stock and let it cook on high until nearly all the stock cooked away. By now the rice will be nearly done. Put the shrimps on top of the rice, turn the heat down and cover with a lid and allow to steam for a few minutes. The rice should be fluffy now. Add the pork bits on top, check the favouring and add some Funky Ouma. Stir through and serve with a lemon wedge.
Photo and Recipe: Elsabie Templeton




GARNAAL EN TUNA SLAAI


GARNAAL EN TUNA SLAAI
Vandag is dit ‘n erge 40 grade in Oudtshoorn, kosmaak is nou nie vandag in my program nie, so dit was middagete;
6 botter blaarslaai se blare, grof gebreek
½ ui fyn, gekap
10 kersie tamaties, in 3 gesny
½ komkommer, in blokkies gesny
2 seldery stingels, fyngekerf
paar stukkies vars pynappel, in blokkies gesny
1 blikkie tuna, gedreineer
1 pakkie 250 gram voorafgekookte garnale (shrimps)
1 eetlepel suurlemoensap
sout en peper

Meng alles saam.
Indien verkies kan ‘n lekker ligte slaai sous bygevoeg word.
Foto en resep: Alta Gunter Van Dyk




CALAMARI AND BABY SPINACH SALAD


CALAMARI AND BABY SPINACH SALAD
The baby spinach can be replaced with lettuce.
500 g deep fried calamari rings
1 lemon cut into wedges
500 g baby spinach
6 radishes slice thinly

DRESSING
5 tablespoons oil
5 tablespoons fresh lemon juice
2 tablespoons mayonnaise
2 garlic cloves chopped
freshly ground black pepper to taste
salt to taste

Mix all ingredients together in a bowl and drizzle the dressing over just before serving
Photo: Marika Tegmann




BAKED MUSSELS WITH CHILLI, ANCHOVY AND CAPER BREADCRUMBS


BAKED MUSSELS WITH CHILLI, ANCHOVY AND CAPER BREADCRUMBS
3 tbsp olive oil
4 shallots, very finely chopped
1 medium-hot red chilli, deseeded and very finely chopped
pinch of crushed dried chillies
2 anchovy fillets in olive oil (from a can), drained and chopped
50 g white breadcrumbs, made from stale bread
1 tbsp capers, drained, rinsed and chopped
1½ tbsp chopped fresh flatleaf parsley
1 kg mussels, scrubbed and beards removed
50 ml dry white wine
½ small lemon

Heat the olive oil in a frying pan over a medium heat. Add the shallots, red chilli and dried chillies and cook for 5 minutes, until soft but not browned. Add the anchovies and stir until they have melted. Lower the heat and stir in the breadcrumbs until they have absorbed all the oil, then cook for 2-3 minutes, stirring, until lightly browned. Stir in the capers, parsley and seasoning. Set aside.
Preheat the oven to 220°C/fan 200°C/gas 7. Discard any cleaned mussels that are cracked or those that don’t close when given a tap on the work surface.
Heat a large saucepan over a high heat. Add the mussels and wine, cover and cook over a high heat for 2-3 minutes, shaking the pan now and then, until they have just started to open. Drain the mussels in a colander and leave to cool slightly. Discard any that remain closed, then tear the remaining shells apart, discarding the empty half. Lay the remaining mussels in their shells on a baking tray.
Spoon a little of the breadcrumb mix on top of each mussel. Drizzle with 2-3 drops of lemon juice. Bake on the top shelf of the oven for 3 minutes, until lightly golden. Serve immediately in their shells.
Posted: Amanda Conradie
Photo: Elize de Kock