Category Archives: Seekos / Seafood

MUSSELS IN WINE SAUCE
Ingredients:
400 Gram Mussels (Frozen but defrosted)
30 g Butter
1 Table Spoon Olive Oil
2 Garlic Cloves finely chopped
2 Sticks Celery finely chopped
1 Onion finely chopped
3 Bay Leaves
4 small Potatoes diced ( about 500 g )
130 ml Dry white wine
3 cups Fish or Vegetable Stock Continue reading→

DENZY’S CURRY CRAYFISH POTJIE

crayfish or crayfish tails (own amount)
chicken breast fillet, cut in cubes
3 onions, diced
3 tomatoes, diced
1 green pepper, diced
minced garlic and ginger
tomato paste
curry powder
Jeera
coriander seeds
1 cup fish stock
fresh coriander Continue reading→

CREAMY BRAAI PRAWNS ALA JOHAN
Hey there , Welcome to my Kitchen . Today is Prawn Braai day. Many people are afraid of the whole Prawn thing. Just a tip, when I cook I love a glass of wine and for my wine instead of using ice , I use frozen grapes to keep it cold, then it doesn’t water down the wine . 🍷🍷🍷🍷🍷🍷🙃
I prefer Prawns in the shell. I normally devein them myself and got it down to a fine art .
The recipe is more about creating your own taste around your own preferences by using the basic recipe and become creative. The recipe as it is , is my pallet preference. I like a mild chilli ( this is optional ) and I like the sweetish taste of this recipe. Its very filling but simple and easy to put together. I used the following :
1 Kg Prawns
250 ml cream ( coconut cream is also good if available)
1 Tube herb and Garlic butter ( From P & P and Checkers )
3 teaspoons Chili and Garlic to taste. ( I buy mine from Food lovers market )
1 teaspoon of dry chili
750 ml Saint Anna Sweet wine. Continue reading→

PERLEMOEN POT

6 groot perlemoen op gesny in blokkies plaas in n pot en kook sonder water (dit het genoeg water) kook vir so 10 min. Voeg by 1 soetrissie, 2 uie in gesny 3 knoffel huisies en aartappel. Kook alles saam tot aartappels sag is. Maak n sous met melk en mushroom sous gekook tot dit verdik. Bietjie paprika en swart gemaalde pepper by.

Bron: Leonie Titus

PERLEMOEN OF KLIPKOS

Perlemoen wat ook “Abalone” genoem word, is ‘n gewilde fynkos onder daardie Suid-Afrikaners wat werklik die kuns verstaan om dit goed voor te berei. Perlemoen is ‘n groot weekdier wat in die koue waters van die Kaapse kus aan die rotse kleef. Wanneer die skulpe goed skoongemaak is, maak hulle aantreklike houers vir die perlemoengereg.
Om perlemoen skoon te maak
1. Maak perlemoenvleis met skerp voorwerp los van skulp
2. Haal vleis uit skulp en verwyder ingewande
3. Skrop perlemoen deeglik met ‘n stywe borsel
4. Sny perlemoen in plat skywe; kap vleis goed sag Continue reading→

SAVOURY PRAWNS AND RICE
Prawns Make a paste of
crushed garlic
mayonnaise
lemon juice
Robertsons Garlic salt
Robertsons Fish spice
Mochachoes Chips spice
Nandos Peri peri sauce ( lemon and herb ) and
Nandos Peri peri sauce ( garlic )
and Chilli garlic sauce (any brand) Continue reading→