GARNALE MET PITTIGE RYS


GARNALE MET PITTIGE RYS (PRAWNS)
Garnale:
12 king prawns, koppe af en “deveined”
knoffelbotter vir braai
1 teelepel pietersielie
1 teelepel gekneusde knoffel
Braai in groot pan tot pienk van kleur.

Pittige rys:
olie vir braai
1 ui, klein blokkies gesny
½ rooi pepper in blokkies gesny
½ geel pepper in blokkies gesny
handvol ertjies
2 koppies rys
2 hoender blokkies
4 koppies kookwater
½ eelepel komyn
½ teelepel paprika
½ teelepel borrie
rooi peper (peri-peri) na smaak (optineel)

Braai ui, pepers (rooi, geel) 1 hoenderblokkie, paprika, peri-peri, komyn op hoog vi 3-5 min vir die geure om te meng en blokkie gesmelt is.
Voeg rys en water, borrie ander hoender blokkie by en bring tot kookpunt.
Voeg ertjies by.
Kook op laag vir 15-20 min met deksel op.
Haal deksel af en prut tot rys gaar is en al die water weg gekook is.
Bedien die garnale op die rys, versier met bietjie vars pietersielie.
Resep en foto: Estelle Heathfield




MARLENE SE SAGTE KALAMARIE (CALAMARI)


MARLENE SE SAGTE KALAMARIE (CALAMARI)

Ontvries die kalamarie en lê dit in melk vir so ‘n uur. Droog dit met handdoek materiaal.
Braai in botter en knoffel vir so 3 min aan elke kant.
Dit was so lekker sag. Ek het myself verbaas.

Foto: Marlene Minderon




KINGKLIP, CALAMARI STRIPS EN GARNAALSTERTJIES MET PYNAPPEL SALSA


KINGKLIP, CALAMARI STRIPS EN GARNAALSTERTJIES MET PYNAPPEL SALSA
Het vir manlief bederf met so ‘n bietjie seekos vir middagete,
Gebakte kingklip:
Sout en peper vis na smaak. Rol in meel dan in eier, bak in vlak olie tot net gaar.
Calamari strips:
Ek het steaks gehad en in strips gesny, en in suurlemoen n rukkie laat marineer.
Sout en peper
Gooi bietjie meel in sakkie, skud ekstra vloeistof van calamari af, gooi calamari in sakkie met meel. Maak sakkie toe en skud tot almal bedek is met meel. Haal uit en rol in eier, dan in fyn graanvlokkies, (ons maak dit self fyn), pak op ‘n skinkbord en sit in yskas vir ± 1 uur minimum. Braai in vlak olie.

Granaalstertjies:
(in tampura degie) Tampura mengsel gekoop by ‘n groot ketting winkel, metode is op pakkie. Maak mooi skoon, haal doppe af, sny rug oop en haal die swart aartjie uit. Spoel af, doop in tampura degie en diepbraai vir so 5 tot 8 min in warm olie. Ek sit al my kosse wat in vlak olie of diep braai op oubrood, sodat dit olie absorbeer, beter as die kombuispapier.

Pynappel salsa:
1 pynappel, geskil en stronk verwyder, sny in klein blokkies
5 ingelegde peppadews, fyn gekerf
1 medium pers ui, fyn gekap
4 stingels van ‘n grasuitjie, fyn gesny
2 teelepels bruinsuiker
sout en peper na smaak
Meng alles saam.
Resepte en foto’s: Alta Gunter Van Dyk




JOGURT, TAMATIE EN GARNAAL VOORGEREG


JOGURT, TAMATIE EN GARNAAL VOORGEREG
1 houer gewone jogurt
1 bakkie klein tamaties
vars kruie: soveel soos jy daarvan hou
basilliekruid
tiemie
stingeluie
rocket
knoffel olyfolie
sout en peper na smaak
vye chutney
garnale

Plaas die tamaties en kruie (behalwe rocket) in ‘n oondvaste bakkie. Sprinkel sout en peper en olyfolie oor en bak vir so 10 min teen 180°C. Braai die garnale in knoffelbotter. Skep so 2 eetlepels jogurt in ‘n klein bakkie, daarna ‘n eetlepel vye chutney en dan so 2 blare rocket. Skep die tamaties bo-oor. Sit so paar garnale bo-op. Ek het dit saam ‘n broodjie bedien wat ek bietjie gerooster het in oond.
Resep en foto: Marian van Deventer




PRAWN FRIED NOODLES


PRAWN FRIED NOODLES
I bought prawn flavoured noodles from our Chinese shop.
3 packets and all their contents, 500 g prawns
2 red onions, chopped up
± 10 mushrooms, chopped up

Fry in butter or margarine the onions until tender and then add chopped up mushrooms, fry again till tender. Then add all the contents from your noodles ie. the spices, then add the prawns and continued to fry on a high heat while the noodles are cooking. Once noodles are just cooked, drain and add to the fried prawns. Mix well through and turn off the heat, but continue to stir all the stuff and make sure it’s all incorporated, enjoy!!
Recipe posted by Tracy Vohra
Photo: Tracy Vohra




MOSSELPOT


MOSSELPOT
1-2 pakke half mossels
2 uie en baie knoffel (na smaak), fyngekap
sout en peper na smaak
125 ml margarien
basiese witsous (hoeveelheid afhangend hoeveel mense gaan eet)
250 ml room

Spoel mossels af. Braai uie en knoffel in margarien, maak basiese witsous resep met sout en peper, gooi alles bymekaar en kook mossels paar minute so. Sous word dikker, rond dan af met jou 250ml room
Resep en foto: Billy En Vanessa Range




THAI GREEN CURRY MET GEGEURDE RYS


THAI GREEN CURRY MET GEGEURDE RYS
Hierdie is ‘n absolute kortpad resep en kan nooit flop nie.
garnale, skoongemaak soos verkies met of sonder dop en kop
1 pakkie thai green curry (Knorr)
Julliene soet rissie
sprietuie, fyn opgesny

Braai jou rissie en sprietuie. Gooi garnale by en braai met bietjie olie.
Maak jou pakkie sous aan met melk soos op pakkie aangedui, maar ek gooi op die einde room (ongeveer 250 ml) by om dit romerig te maak.
Niks anders nodig nie. Altyd ‘n wenner en super maklik!
Resep en foto: Billy En Vanessa Range




DENZY’S CRAYFISH NOODLE SALAD


DENZY’S CRAYFISH NOODLE SALAD
1 pkt shell noodles
20 crayfish tails
1 onion, chopped
1 red peppers, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 tomato, chopped
2 teaspoons thyme
1 cup mayonnaise
2 table spoons sugar
1 cup Knorr 1000 islands salad dressing
1 cup whole kernel corn
salt and pepper

Boil water in pot with salt, add noodles and cook till soft, strain and let cool.
Clean crayfish tails, cook in salt water for 10 to 15 mins, cool and take out of shell, leave aside to cool. Add peppers, onion, tomato, thyme, whole kernel, noodles and crayfish to a bowl. Mix together mayonnaise, 1000 islands dressing and sugar, then add to noodles, then mix together, salt and pepper.
Recipe and photo: Denzel Koenana




RUGBY PRAWNS SNACK


RUGBY PRAWNS SNACK
16 prawns
two nice heaped tablespoons butter
1 teaspoon garlic
liberal coating of fish spice
aromat is to taste
¼ cup lemon juice
¾ cup cream

Melt butter and garlic in pan, braai for a minute or so.
Add prawns and stir fry.
Season with Aromat and fish spice.
Squeeze lemon juice over, while stir frying.
Stir fry until curled up and nice and pink.
Add cream and lower heat. Simmer slowly for about 5 minutes so the sauce gets into the prawns.
Taste sauce and add spices or lemon juice to taste to form a creamy lemon butter sauce.
Enjoy!
Recipe and photo: Iza Hanekom Loubser




AMANDA’S SEAFOOD-MIX PAELLA


AMANDA’S SEAFOOD-MIX PAELLA
2 boneless chicken breasts or thighs, skin on and cut into bite-sized chunks
sea salt
freshly ground black pepper
plain flour, for dusting
olive oil
100 g chorizo, sliced
6 slices streaky bacon, chopped into pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1.5 liter hot chicken stock
2 large pinches saffron
1 heaped teaspoon smoked paprika
250 g paella rice
1 small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped
¾ cup fresh or frozen peas
½ packet (400 g) good quality seafood mix (do not rinse… you want to keep the sea flavour!)

Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan or wok and fry the chicken until golden brown. Add the sliced chorizo and bacon and fry until browned and crispy. Add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock to your pan and leave to cook on a medium heat, stirring from time to time. After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock.
Cook till rice is tender, keep stirring from time to time. You can add a little water if too dry. Take off heat. In a separate pan, add a little olive oil with a knob of butter. Flash fry your seafood mix for approximately 6 minutes (or till done). Add to your rice and mix carefully. Be sure not to stir! Finally, serve paella, sprinkled with chopped parsley and a wedge of lime.
Recipe and photo: Amanda Conradie