KAAS EN KNOFFEL MOSSELS
Ek het omtrent n half steen margarien in n potjie op die stoof gesmelt en n opgehoopte eetlepel knoffel daarin gebraai.
Fyngekapte pietersielie en fish spice bygevoeg.
Slow cooker aangesit met klaar ontvriesde green shell mossels en die knoffelbotter oorgegooi. Dit maar so uur of wat gelos.
Mossels uitgeskep en die knoffelbotter in pan op die stoof, koekmeel by en room soos jy witsous sou maak en gerasperde kaas.
Mossels teruggepak in slow cooker en sous oorgegooi.
So roer of 2 gegee tot deur warm.
Uitgeskep en op bakplaat gepak en Xtra bietjie gerasperde kaas oorgestrooi en in die oond gesmelt.
BRON – Jacques Marianne Van Niekerk

SEEKOS PASTA
2 blikkies mossels
2 blikkies oesters
500 gr pakkie crab sticks
500 gr prawns in knoffel gaar gemaak.
pasta, gaar gemaak
1 1/2 liter witsous met knoffel botter gemaak

Meng alles en geniet ‘n heerlike seekos pasta.
Genoeg vir 15 mense.

Resep en foto:  Thelma En Wessel DuPreez

GRILLED PRAWNS WITH PEANUT SAUCE NOODLES
Peanut sauce is often used as a dipping condiment for spring rolls and satay; this nutty, sweet, hot sauce is also used to dress salads and noodles.
=To prepare Thai Peanut Sauce:
1 cup dry roasted unsalted peanuts
1/3 cup water
2 cloves garlic
1/2 tsp dark soy sauce
2 tsp sesame oil
1 to 2 Tbsp brown sugar, to taste
2 to 2.5 Tbsp fish sauce – (for vegetarians version substitute 2.5 to 3 Tbsp regular soy sauce)
1/2 tsp tamarind paste OR 2 Tbsp lime juice
1/2 tsp cayenne pepper, OR 1 tsp Sriracha sauce (adjust to taste)
1/3 cup coconut milk.
-Place all ingredients in a food processor. Process until sauce is smooth. If you prefer a thinner peanut sauce, add a little more coconut milk. Store tightly covered in the refrigerator for up to two weeks.
=To prepare Chili Lime Grilled Shrimp with Peanut Sauce Noodle:
500g raw prawns,
peanut sauce
carrot, cut into matchstick pieces
jalapeno, slivered
mung bean sprouts
spring onions, thinly sliced
rice noodles
chili powder
fresh coriander, rough chopped
fresh lime
–Cooks Note: To successfully make this type of dish you must have all your ingredients prepared and ready to cook. Bring a pot of water to a boil while you grill the shrimp to cook the noodles in at the last-minute. Thai food requires short and quick cooking time.
-To make my dish I start by skewering 500g of raw peeled and deveined prawns. (Soak wooden skewers in water for about an hour before using). Spritz the prawns with cooking spray and dust with chili powder. Grill prawns paying close attention not to over cook.Prawns are done with they turn an opaque white color. (prawn on the grill are like luggage at the airport, do not leave unattended) Squeeze fresh lime on the prawns and tent with foil to rest.
-Drop your rice noodles in the pan of boiling water you have ready and waiting. (rice noodles take only about 6 – 8 minutes to cook) While the noodles cook, heat your wok or a large pan to a medium high heat. Add 1 teaspoon of sesame oil and stir fry the carrot and jalapeno for one minute. Turn off heat. Add 3 tablespoons of peanut sauce stirring to warm (the residual heat from the pan will warm the sauce) Drain the rice noodles and add to your wok. Toss with the peanut sauce to coat. Thin with a bit of coconut milk if necessary. Add half of the onion and toss again.
-Using tongs place a bed of the peanut sauce covered noodles on a plate or in a bowl. Top with fresh onion, bean sprouts,carrots, peppers, coriander, prawn, and a squeeze of fresh lime.
-There is no real right or wrong way to make this type of dish, just do not over cook your ingredients! You can omit items you do not like and add others you do. Remember the prep work for this meal is the majority of the effort. Light and fresh with an amazing combination of flavors, this quick and easy meal just might become a favorite in your home too.
Recipe (adapted by Amanda Conradie) and photo: Amanda Conradie

SEEKAT, OESTER EN MOSSEL KERRIEPOT
Foto en resep:  Cobus Erasmus
FOOD LOVERS RECIPES
Maak so 30 oesters en so 30 mossels oop gooi doppe weg en spoel dit goed af sodat daar geen geen sand agterbly nie.
Maak een middelslag seekat mooi skoon en haal vel af en sny hom in stukkies op so groot soos jou skulpvis.
1 groot artappel in selfde grote blokkies
1 groot ui die selfde grote blokkies
Braai ui in half pond botter vir 5 min op ‘n warm vuur in ‘n swart pot.
As die uie leka begin om te ruik, voeg kerrie, borrie, knoffel en ‘n bietjie gemmer na smaak by
Net as dit lyk of die kerrie en goed begin vas wil brand dan giet jy so ‘n tot (25 ml) asyn in om die uie los te maak.
Boender nou 20 mossel, 20 oesters en die hele kat in die pot en braai vir 5 min. Haal af die vuur af.
Nou die geheim. Neem die ander 10 mossels en 10 oesters saam met ‘n tamatie, ‘n ¼ koppie suurlemoen sap, 1 groot eetlepel vol appeljan jam en 1 eetlepel vlapooier, plaas in ‘n vermenger en maak erg fyn.
Plaas die aartappels in die pot saam met die fyn toorsel sap en sit terug op ‘n matige vuur tot dit begin stadaig kook.
Voeg sout en swart growwe peper by na smaak.

Dumpling moes nou al lankal gemaak gewees het net soos as waneer jy wil vetkoek bak.
Pak so ‘n paar deeg bolle in die pot maak toe die deksel en kook sag vir nog 25 min en whalla ‘n pot om van huis toe te skryf.
My vrou werk uit en ek en die 2 seuns kan sleg wegpak in seekos en ons eet baie seekos, maar hierdie een het die koek gevat van alle potjies ooit, dit is selfs lekkerder as my wartlemoenpotjie wat ek ‘n groot kompetisie mee gewen het.
Hoop julle vind dit net so lekker soos ek, alles te danke aan oom Koos…groete en enjoy…

SEEKOS POT
1 ui opgekap
¼ koppie botter
Lemon pepper
Sampioene
Vis in blokkies
Clams
Prawns (garnale)
Krap
1 klein tamatie opgesny
1 eetlepel gekapte knoffel
1 pakkie wit uiesoppoeier
Mossels in dop
Mossels gerook in blikkie
Sout en peper
250 ml room
350 ml wit wyn van keuse

Braai uie, knoffel en peper in botter op warm plaat.
Voeg 350 ml wit wyn by.
Voeg sampioene.
Voeg vis en ½ krap porsie by en kook stadig.
Na 20 min, voeg uiesoppoeier, ½ krap porsie, Calamari en mossels by.
Laat af kook, voeg dan room en gerookte mossels by.
Bedien SEEKOS POT saam rys.

Resep en foto:  Cecil Dunhin

MOSSELS ALA MARLISE

Mossels word in oond pan uitgepak en ek meng sommer in n koppie twee groot eetlepels mayonaise en n plomp chutney by totdat balans reg is na my smaak. Dan skep ek op elke ‘half shell mossel’ n bietjie en rasper kaas bo-oor. Bak vir omtrent 20min teen 180 grade. En grill net so bietjie tot bruin..voordat jy hom uithaal. Dai sousie raak so sticky op die pan. (en is baie lekker met brood! Ek sny dit gewoonlik in driehoekies

resep en foto: Marlise Smith

SEAFOOD STIRFRY WITH PEARL COUSCOUS
250 g pearl couscous – simmered 10 minutes in (sub met rys as jy wil)
500 ml chicken stock, no salt
1 onion, fried in garlic butter/oil mix (to heighten burn point), add to couscous
Half capsicum
250 g sliced mushrooms
Fry and add to couscous.
250 g stir fry mix, or just shredded cabbage, carrots, beans, whatever you have on hand
Spring onion, the green bit, cut in pieces
Chives, or whatever fresh herbs you have on hand.  Flash fry in garlic butter/oil mix.  Must still be crunchy to bite.
Add to couscous and stir through.
200 g calamari
15 ml each flour and cornflour
salt and pepper
garlic salt or fine granules

Toss calamari in mix and flash fry in hot oil for 2 minutes max. Set aside.
250 g scallops, roe on – substitute for prawns/mussels etc that you can find if unobtainable)

Flash fry in pan with oil/garlic butter mix, 30-60 seconds a side.  Add to calamari.

Put couscous or rice mix in pan to catch juices (taking care to remove prawn shells if used prawns).  Mix through.  Add seafood mix on top, sprinkle with lots of fresh herbs, I used parsley only as it was too wet to wander into the herb garden with my house-socks on.  Otherwise I would have used thyme and basil as well.

Serve and enjoy.
Bron:  Kiti De Jager

PRAWN IDEAS / GARNAAL IDEES

Shan T Russ
I usually fry mine in hot olive oil, then I add some crushed garlic, chillie and sea salt and ground black pepper, just before serving a squeeze some lemon over, and serve it with fresh baguette,
I actually had this earlier
Ps. You could also serve it with a creamy garlic yogurt dip

Santhani Feris
I usually marinate mine in nandos sauce,mayo,lemon juice,pinch of salt (use the above ingredients to your discretion) and fry in some butter with crushed garlic grin emoticon … My side dish is usually a savory rice ..

Elgean Keel
Ek maak graag my prawns as volg: Pak hulle in ‘n glasbak, gooi fish spice en suurlemoensap oor. Maak botter in ‘n pan warm en gooi die prawns met sous daarin tot prawns verkleur. Gooi 250 ml room by en kook vir so minuut of twee. Plaas weer terug in glasbak en bak in oond vir so paar minute in die room sous. Sit voor op Basmati rys. Dit is HEERLIK verby!!!

Lelane Van Der Walt
Sweet chilli sous, hele botteltjie as jy boks prawns gebruik, crushed garlic, tobasco sous, olyf olie, suurlemoensap, aromat, fish spice, ina paarmans se peri peri marinade of lemon & herb afhangende of jy v n byt hou. Braai prawns op n med hitte vuur, sodra prawns begin krul haal af sit terug in marinade en terug op vuur die kant wat nog nie gebraai het nie. Bedruip heeltyd met jou sousie. Sodra mooi gekrul, stert moet amper onder kop inkrul. Bon appetite!

KREEFSTERTE IN DIE WEBER

Kreefsterte gaar geroerbraai in ‘n wok in die Webber.

Dis baie eenvoudig. Ons glo hoe eenvoudiger die dis, veral seekos, hoe lekkerder. Kreefsterte is in die helfte deur gesny. Groot plat pan of wok op die Webber en ‘n hele pak Knoffel Botter plus nog heelwat Knoffel en sout, peper, Paprika spice en sommer gedroogde Parsley. Dis al. By dit het ek ‘n aartappel dis bedien en gewone groenslaai. Bon appetit!

Resep en foto:  Hertha Manns Syvertsen

CURRIED PRAWNS WITH RICE
500g small prawns/shrimp(whichever)
4 cloves garlic
1 green capsicum diced finely
1 red capsicum diced finely
1 carrot diced finely
1 large onion diced
2 shallots or green onions sliced
1 1/2 cups jasmine rice
2 1/2 cups water
1tsp curry powder
1tsp turmeric
A sprinkle of parsley
Salt and pepper
1tbs oil

Heat your saucepan and add your oil. Add your prawns and allow to cook for 2-3min the. Add your garlic. Then add your carrots and capsicum and onion and allow to cook for 5 min. Then add your curry powder and turmeric and stir well. Add salt and pepper. Add your rice to the centre and then add your water. Add your parsley and shallots and Stir it and cover and cook on high until boiling. Once boiling reduce heat . Stir every 5min. Cook for 15min.
Once cooked remove from heat and allow to stand for 5min then serve
Recipe and photo: Di Bo