RISSIE EN KNOFFEL BABA PRAWNS EN PASTA
Smelt bietjie botter en olyf olie in pan
Skep knoffel in so eetlepel of 2
1 rissie opgesny
Sny basil blare in en sit baby prawn in
vis speserye
Groente speserye albei Ina Paarman sin
Braai tot prawn reg is.
Sy het swart pasta en wit pasta gebruik
Kook dit in soutwater. Sit onder in pot so groot skep botter en so 125ml olyfolie. Laat smelt en skep pasta terug en warm op en meng.
Skep laag vir laag.
Versier met bietjie gedroogte uie en olywe
Resep: Talitha Beaurain

-MARINATED PRAWN SKEWERS ON A TROPICAL SALSA:
-On its own, a prawn skewer is a treasure, but teamed with fresh lime and chilli, it’s paradise. Great for barbecues, this recipe has the right balance of sweetness, freshness and heat.
1kg raw prawns, peeled, deveined
2 tablespoons olive oil (to marinade)
1 long fresh red chilli, finely chopped
2cm-piece fresh ginger, peeled, grated
1 lime, rind finely grated. Use also the juice of the lime
1/4 cup chopped fresh coriander
Step 1:
Combine the prawns, oil, chilli, ginger, lime rind, lime juice and the coriander in a large bowl. Season. Marinate for no longer than 30 minutes in fridge.
Thread onto soaked bamboo or metal skewers.
Place skewers evenly in an oven tray (single layer).
Place 100ml cubed butter evenly over prawn skewers together with 100ml Olive oil to bake.
Step 2:
Heat oven to 180*C. Bake the skewers, for 7 minutes on one side, turn and bake for another 7 minutes until the prawns change colour and are done.
(*****I always put an extra prawn separately in tray to taste when done).
Recipe and photo: Elize de Kock

GIDEON SE GARNAAL SNACK
Skoon gemaakte garnale wat gerol is in meel en dan in geklitste eier en dan weet in meel en word dan gebak in vlak warm olie vir ses of sewe minute en geniet dit saam met ‘n mayonniase doopsous.

Wat bestaan uit
½ koppie mayonnaise
1 teelepel woestersous
2 eetlepels sweet chillie sous
1 eetlepel suiker
sout en peper na smaak

Foto en resep:  Gideon Louw

SHAN’S GRILLED SHRIMPS MARINADE:
5 crushed garlic
Half cup or more of olive oil
Seasalt
Dried hot chilli
Half lemon juice

Mix everything together then add the shrimps
Store in fridge for at least 15 minutes
Make skewers
Then grill on each side about 3 minutes, also add the rest of the marinade with a brush on the shrimp skewers

(Optional)
Before serve garnish with a squeeze of lemon juice and fresh coriander
Receipe: Shan T Russ

WAYNE SE ROMERIGE MOSSELBROODJIES
1 blik mossels, gedreineer
½ ui, fyngekap
1 knoffelhuisie, fyngekap
5 peppadews, fyngekap
½ koppie cheddarkaas, gerasper
1 ruim knip gemengde kruie
1 teelepel paprika
3 eetlepels mayonnaise
4 dik snye Franse/Portugese brood

Meng al die bestanddele saam en skep op die snye brood.
Sit onder die rooster vir so 10 minute of tot goudbruin.
Bedien saam met ‘n groenslaai.

Bron: Wayne Dugmore

SHRIMP FRIED NOODLES
3 garlic cloves,
1 red onion chopped,
I used 4 green chillies chopped and
3 packets of Asian duck noodles.
I fried the chopped garlic, onions and chillies till soft and golden, then added the shrimp and fried a little, don’t fry in oil, I used butter or margarine. Cook the noodles one side and when cooked drain and add to fried shrimps, stir and add the spices from the duck packets, heat and eat!!
Source and photo: Tracy Milstein

DENZY’S COCKTAIL CRAYFISH
Clean 20 crayfish tails,cut neatly open and cook tails for about 15 to 20 in salted water.
Take out of shell when cooled off and cut crayfish meat up in pieces.
Add  the following:
chopped red pepper
chopped yellow pepper
chopped parsley
chopped thyme
3 table spoons mayonnaise
1 tablespoon sugar
Mix everything together, dish cocktail back in crayfish tails shells, sprinkle with chopped parsley.

Recipe and photo: Denzel Koenana

CREAMY MASH WITH SEAFOOD AND CHEESE SAUCE
For the mash boil potatoes -( depending for how many people) I used 4 medium potatoes. ) until soft.
Add salt and pepper to taste and a tablespoon of butter. Mash and add milk until it’s fluffy.
Fry onions , mushrooms and seafood mix in butter and garlic. Salt and pepper to taste.
Cheese sauce.
Add one cup of milk to a sauce pan and when boiling , add cake flour (about two tablespoons of flour) stir to prevent lumps. Add a cup of cheese. Stir until cheese is melted and sauce is thick.
Mix the seafood and cheese sauce.
Serve on the mash. Garnish with Italian Spices
Enjoy ❤️

SOURE AND PHOTO: Mareli Dahl

CALAMARI MET SUNDRIED TOMATOES

Wenk vir gaarmaak:
Om te verhoed dat jou calamari taai word moet jy dit OF baie vinnig oor hoë hitte braai nie langer as 3 tot 5 minute nie, OF ten minste 30 minute lank stadig kook. Enigeiets tussenin en jy gaan uitveërs eet.
Ontdooi calamari ringe (spoel onder koue water).
Laat ontdooide calamari ringe vir so 30 minute lê in melk.
Haal uit en maak goed droog.
Sprinkel met suurlemoensap en olyfolie.
Spesery met sout, swartpeper, Robbertsons Spice for Fish en bietjie Robbertsons Portuguese Chicken Spice.
Stoom sundried tomatoes sag met water, klein bietjie asyn en suiker, snipper op en sit eenkant.
Verhit bietjie olie in pan, skroei calamari vinnig. Gooi een gekapte knoffelhuisie en die sundried tomatoes by en roer deur. Sit goeie klompie plaasbotter in die pan, garneer met pietersielie en sweet basil, verlaag hitte, voeg water of witwyn by en prut saggies vir 30 minute of langer tot sag. Ek voeg ook bietjie van ‘n brandsousie by. Jy kan ook bietjie room inroer op die einde.

Resep: Sean O’Brien

CECIL SE SEEKOSPOTJIE
Seekos pot met krap afteksel bedien met rys en hazelnut stroop.
Krap aftreksel:
Braai krap stukke in olyf olie
Kook verder in:
Water
Sout
Swart peper
½ koppie wit wyn
1 gekapte ui
Giet aftreksel deur lap en sif en hou eenkant.

Potjie:
½ koppie botter
1 gekapte ui
Gekapte knoffel
1 pakkie sampioene
1 pakkie wit uiesoppoeier
1 gekapte tamatie
250ml room
Krap aftreksel
Gemengde seekos
Wit wyn
Calamari
Gerookte mossels
1 teelepel borrie
Sout
Swart peper

Braai uie en knoffel in die botter.
Voeg wit wyn en sampioene by.
Maak uie soppoeier aan met bietjie water en voeg by.
Sit gemengde seekos, calamari en krap ekstrak by.
Kook op lae hitte.
Voeg die borrie en tamatie by.
Kook tot vloeistof minder raak.
Voeg room en gerookte mossels by.
Voeg ekstra sout en swart peper by indien nodig.
Kook op lae hitte vir paar minute en bedien.

Resep en foto:  Cecil Dunhin