Category Archives: Seekos / Seafood

NEW ENGLAND CLAM CHOWDER
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules (can use chicken stock/cube)
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained Continue reading→

WENKE VIR LEKKER SEEKOS
Marietjie van der Merwe –
Help asb gou dink. Ek het Prawns, calamari ringe, mussels en ‘n pakkie ” gourmet seafood” sop. Wil ietsie vir aandete brou, maar kan nie aan enige planne dink nie.
Adriana Becker Swift –
JIS EK SAL LEKKER SEEKOS SOP MAAK

Thomas Kruger –
Paela . . . .rys en al daai goed . . . . Maak dit alles een.een gaar in n pan en roer alles deurmekaar met die rys. Sit olywe by. Los die sop vir n vispotjie. Eet met suurlemoen. Continue reading→

GRILLED HARISSA SHRIMP SKEWERS WITH BASIL OIL AND CILANTRO
Something interesting with prawns/shrimps
I have added the marinade/basting sauce “Mina Harissa” after the recipe
yield: 6 APPETIZER SERVINGS (OR 2-3 MAIN COURSE SERVINGS)
1 lb wild raw unshelled shrimp (or 3/4 lb raw, shelled and de-veined shrimp)
1/4 cup Mina Mild Harissa, plus more for basting
salt
pepper
cooking oil spray
fresh cilantro leaves
Basil Oil
1 cup extra virgin olive oil
1 and 1/2 ounces of fresh basil leaves
1/4 teaspoon + 1/8 teaspoon kosher salt Continue reading→

PRAWN KERRIE MET KLAPPERMELK
Vir aandete het ek prawn kerrie met klappermelk bedien op wit basmati rys. Koesterkos vir hierdie koue weer!
Dit was net blokkies eiervrug, wortel en ui gebraai in bietjie olyf olie en dan vars knoffel, vars gerasperde gemmer, borrie en kerrie poeier na smaak bygesit en gebraai,
1/3 blikkie gekapte tamaties en 1 blikkie klappermelk bygegooi en rukkie laat kook
toe 2 k prawns bygegooi (klaar skoon gemaak) en liggies laat prut totdat die prawns warm en gaar is.

So vinnig en maklik!
BRON- Elsabie Templeton

CHINESE STYLE CRAYFISH
I found this delectable recipe a while back and saved the link on my Ipad. I replaced the oriental sauce with oyster sauce and added some sweet and sour sauce and a bit of soy sauce and chilli and ginger was devine.
Very easy and simple. Only four ingredients. Dont forget the chillies and Ginger.
This Chinese style crayfish is perfectly balanced – sweet, salty, sour and the heat from the ginger and chili is just perfect.
serve 4
4 crayfish or 500 g prawns
45 ml olive oil
100 – 125 ml Creative Cuisine Oriental Dressing
fresh coriander
Continue reading→

PEEL N EAT BEER STEAMED SHRIMP
Yield: serves 4
1 pound extra large shrimp (26/30), with shells and tails on
4 tablespoons butter
2 cloves garlic, smashed or coarsely chopped
1/4 cup shallot, chopped
kosher salt and freshly ground black pepper
12 ounces lager-style beer
1/2 lemon plus more for garnish
1/4 cup flat-leaf parsley, chopped
Sourdough bread, for dipping Continue reading→

Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)

Dit is een van my favourite voorgeregte
Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.

SERVES 4
16 tbsp. unsalted butter, softened
¼ cup minced flat-leaf parsley
1 tbsp. white wine
1 tsp. cognac or French brandy
3 cloves garlic, minced
1 shallot, minced
salt, freshly ground black pepper, and nutmeg, to taste
24 extra-large snail shells
24 canned extra-large snails
Rock salt
Country bread, (ek hou van varsgebakte saadbrood) for serving Continue reading→

MINCED ABALONE FRITTERS

Serves 4
Try these minced abalone fritters served with a lovely caper sauce with hints of lemon and dill. These fritters make a classy appetiser.

For abalone fritters
500 g minced abalone
1 egg, lightly beaten
½ cup milk
½ cup plain flour
½ onion, diced
oil for frying
salt and pepper, to taste
For dill, lemon and caper sauce
30 g butter Continue reading→