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




PRAWN KEBABS WITH MANGO AND MOZZARELLA SALAD


PRAWN KEBABS WITH MANGO AND MOZZARELLA SALAD
AMOUNT FOR 6 SERVINGS
100 ml teriyaki sauce
1 tbsp runny honey
10 g fresh root ginger, peeled and grated
1 tbsp sesame oil
1.2 kg raw prawns, peeled and de-veined
2 mangoes, peeled, stoned and diced
300 g of cherry tomatoes, halved
1 red chilli, deseeded and finely chopped
250 g buffalo mozzarella, drained and torn into small pieces
1 lime, juiced
30 g fresh coriander, roughly chopped

In a bowl, mix the teriyaki sauce, honey, ginger and sesame oil. Season with salt and black pepper. Add the prawns, cover and allow to marinate in the fridge for at least 4 hours, preferably overnight.
In a separate bowl, mix the mangoes, tomatoes, chilli and mozzarella. Season with salt and black pepper and add lime juice to taste. Stir in the coriander.
Thread the prawns on to 6 metal skewers and barbecue, turning, for 6 mins. Serve with the mango and mozzarella salad.
Posted: Amanda Conradie
Photo: Elize de Kock




AVOCADO, PINEAPPLE AND PRAWN SALAD


AVOCADO, PINEAPPLE AND PRAWN SALAD
2 avocados, cut into chunks
2 small red chilies, seeded and finely sliced
½ small pineapple, peeled and diced
½ cucumber, seeded and sliced
½ red onion, finely sliced
a good handful each of fresh coriander and mint leaves
2 tbsp fresh lime juice
sea salt
1 tbsp vegetable oil
12 cooked prawns, defined. (You can peel and cut them if you like)
Lettuce – optional
Cherry tomatoes – optional
**Can be served on bed of lettuce with cherry tomatoes**

Gently toss the avocados, chilies, pineapple, cucumber, red onion, coriander and mint with the lime juice, a decent amount of salt, the oil and prawns.
Taste for seasoning.
Then toss the salad on a large plate (or individual plates) and serve.
**Different cooked seafood can be used in this dish.
Photo: Chireen Buitendag




KREEF MET SUURLEMOEN EN KNOFFELBOTTER SOUS


KREEF MET SUURLEMOEN EN KNOFFELBOTTER SOUS
‘n Kreef voorgereggie gebraai en voorgesit met ‘n suurlemoen en knoffel botter sousie en slaai.
4 rou krewe, skoon gewas en dop oopgesny op pens en knak dan die rug
Braai so 3-5 minute oor kole totdat vleis binne dop wegtrek.

Sous:
sous van 1 lekker groot suurlemoen
3 – 4 eetlepels botter
2 -3 knoffel huisies, fyngekap

Smelt botter, gooi suurlemoen en knoffel by en laat hul lekker gesels, intussen bedek opdien bordjies met klein tamaties in helftes gesny met basil blare en slaai blare.
Plaas gebraaide kreef op bord en versier met slaai bestanddele.
Gooi dan sous oor kreef en slaai met sout en peper na smaak.
Resep en foto: Walter Bender




COLD MUSSELS ON HALF SHELLS


COLD MUSSELS ON HALF SHELLS
1 small shallot, finely chopped
30 ml olive oil
125 ml white wine
454 g mussels, cleaned
½ orange, cut into skinless segments and finely diced, with the juice
125 ml cucumber, cut into brunoise (finely diced)
1-2 plum tomatoes, seeded and cut into brunoise
7.5 ml white wine vinegar
10 ml chopped fresh chives
10 ml chopped parsley
salt and pepper

In a large saucepan, soften the shallots in half the oil. Add the wine and bring to a boil. Add the mussels. Cover and continue cooking, stirring frequently, until they have opened, about 5 minutes. Drain and keep the cooking liquid for another use e.g. spaghetti, risotto or seafood soup.
Remove the mussels from their shells and place in a bowl. Add the remaining ingredients. Season with salt and pepper. Refrigerate for about 30 minutes.
Clean about 24 half-shells and garnish with the mussel salad. Place in a serving dish.
Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Bam




SWEET AND SOUR CHILI PRAWN STIR-FRY


SWEET AND SOUR CHILI PRAWN STIR-FRY
400 g prawns
2 sachets ready made noodles from Woolworth’s
410 g Woolworth’s cut up stir fry fresh vegetables
3 tablespoons sweet and sour sauce
3 tablespoons chili sauce
2 tablespoons honey
2 tablespoons crushed raw cashews
A good squeeze of lemon juice

Stir fry the vegetables and soya sauce together and then remove from wok. Stir fry the prawns with the combination of sweet and sour sause, chili sause, honey, lemon juice and raw cashew nuts. Add the stir fried vegetables and noodles with the prawns and fry all the ingredients till combined and hot and the prawns ready.
Photo and recipe: Natasha Ford Calvert




ANSI SE SEEKOS PAELLA


ANSI SE SEEKOS PAELLA
1 pak gemengde seekos
1 pak mossels
1 pak prawns
knoffelbotter, genoeg
sout en peper
vars suurlemoen
vars pietersielie
ertjies, reeds gekook
rys, gaar

Ontvries die seekos. Braai in die seekos en prawns vinnig in knoffelbotter, sodra die prawns pienk word is hulle reg, ek het heel laaste mossels bygegooi en vinnig gebraai anders is dit taai. Sout en swartpeper na smaak. Kan nog knoffel ook bysit. Kook ertjies apart sag, as sag is, meng liggies met seekosmengsel
Ek het ‘n pakkie gegeurde rys gekoop, (jou smaak) ek het die een gekoop met parmezaan in, of maak jou eie rys.
Skep mengsel op rys, bedien met genoeg vars suurlemoen en pietersielie. Ek het ook vars koljander gebruik. (RESEP KAN AANGEPAS WORD NA SMAAK)
Resep en foto: Ansi Pypers Fourie




PRAWNS IN DIE OOND EN BRAAIPAN


PRAWNS IN DIE OOND EN BRAAIPAN
3 pakke 350 g prawns (oondpan 2 pakke en braaipan 1 pak)
500 g botter (oondpan 350 g en braaipan 150 g)
knoffel na smaak
10 g Italian spice, gooi bo-op die prawns
2 eetlepels konfyt
250 ml room
2 suurlemoene, in skywe gesny

Oondpan kry botter, garlic, suurlemoen skywe en Italian spices, bak vir 20 min en draai om en bak nog 20 min.
Braaipan is net die botter garlic en appelkooskonfyt, braai die prawns in mengsel en gooi 250 ml room by. Laat prut tot gaar. Sousie is lekker soet.
Foto en resep:  Denise Grobbelaar