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

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.
Posted: Amanda Conradie
Photo:  Elize de Kock
Note:   Ons het die resep gebruik, haddock, nile perch, mossels crab sticks en 1 blikkie clams ingesit kook die vis en mossels in die sous so 6 min sit dan crabsticks en clams by vir nog so 4 min

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.

Rosemary Du Plessis Cronjé –
As jy room het kan jy die seekos bymekaar gooi en room bygooi verdit met bietjir sop . Dien saam met rys op. Skies verdik met bietjie sop

Magriet Louw –
Maak lekker gaar skep op rys maak dit lekker romerig.

Reinette Swanepoel –
Ooooh Marietjie….maak vi jou leka dik witsous met garlic en parsley. Gooi al jou viskossies by en ook gerasperde kaas en laat dan op lae hitte prut tot viskossies gaar. Bedien met vars pietersielie vir garnish en garlic broodjies! Yum yum yum!

Marietjie van der Merwe –
Nou hier die eindresultaat. Diepgebraaide prawns, mossels en calamari met gegeurde meel lagie, gebraai in olie, bo-op Rys met suurlemoen en botter en bietjie chives en gebraaide uie. So bietjie tartare sous vir afronding. Heerlik!

PERLEMOENPOTJIE MET VARS KOLJANDER
genoeg skoongemaakte perlemoen vir vier persone, in baie dun skywe gesny
1 rooi soetrissie, fyn opgesny
1 rooi rissie, fyn opgesny
2 uie, gekap
8 koffelhuisies, fyn opgesny
125 ml olyfolie
250 ml witwyn
250 ml pietersielie, fyn gekap
125 ml koljander, fyn gekap
1 eetlepel suurlemoensap
1 liter aftreksel
sout
varsgemaalde swartpeper

Verhit die olie eerste en dan pak jy jou perlemoen, soetrissie, rissie en knoffel. Strooi die pietersielie oor en gooi die aftreksel, wyn en suurlemoensap in. Kook stadig tot reg.
Toets vir sout en peper en roer koljander in net voor opdiening.
(bedien 4)

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

Marinate Shrimp:
Shell and de-vein the shrimp and place in a medium bowl. Toss with Mina mild harissa, cover the bowl with plastic wrap, and allow the shrimp to marinate in the fridge for 1 to 2 hours. Allow to rest at room temperature for 20-30 minutes before grilling.
Prepare Basil Oil:
Place the oil, basil leaves, and salt in a blender container, and puree/blend until smooth. Place the oil in a small airtight container and store in the refrigerator until ready to use (oil can be stored in the fridge for up to 2 weeks).
Using small wooden skewers (soak the skewers in water if using on an outdoor grill), thread 3-4 shrimp on each skewer, running the skewer through the neck and once near the tail (see photos above). Lightly season the shrimp with salt and pepper. Place a small amount (2-3 tablespoons) of Mina mild harissa in a small bowl (do not use the marinade for this step) for basting and set aside.
Heat a large (10 to 12-inch) non-stick grill pan over medium-high heat, and spray with cooking oil. Lay the shrimp skewers in the grill pan (do not over crowd the pan) and grill on for 2-3 minutes on each side–brushing the shrimp with additional harissa as you grill them–or until the shrimp are opaque and cooked through
Drizzle the shrimp skewers with basil oil and garnish with fresh cilantro leaves. Serve immediately.

Marinade
Mina Harissa is a traditional Moroccan red pepper sauce, carefully blended using only 6 simple all natural ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.
Photo: Keith Trueman

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

Use a sharp knife and cut the crayfish in half, remove the long black vein and the yam in the head of the crayfish. Cut each crayfish in 6-8 pieces. Heat the oil in a wok on a gas flame or the open fire and when the oil is hot, add the crayfish. Toss and stir-fry until the crayfish is red. Add the Oriental Dressing and keep stirring and tossing until the meat is coated. Place the pan in the middle of the table, top with chopped coriander and serve.
Photo: Keith Trueman

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

Rinse shrimp and set aside.
Melt butter in large sauté pan over medium high heat and add garlic and shallot. Cook 4 minutes or until garlic and shallots become soft and translucent. Season with kosher salt and freshly ground black pepper. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque. Remove from heat and squeeze juice of 1/2 lemon into broth and sprinkle with parsley.
Serve with sliced sourdough bread for dipping.
Submitted:Keith Trueman

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

In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt,
pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavors meld.
Heat oven to 400°. Spoon about ½ tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9″ x 13″ baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter

Geplaas deur Amanda Conradie

GIDEON SE SWART MOSSELS MET BRIE KAAS
twaalf weskus swart mossils (mossels)
vier eetlepels brie kaas
‘n skud aromat
twee eetlepels knoffel
100 ml room
1 e botter
3 e olyfolie
1/2 t tiemie blare

Verhit die botter en olyfolie voeg by tiemie, knoffel, aromat , kaas wat opgebreek is in stikkies en room by bring tot kook en voeg mossels by,  kook vir 8-10 min en bedien saam met broodtjie wat met olyfolie gesprinkel is en ‘n paar minute in die oond gegril is !
Resep en foto:  Gideon Louw

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
2 spring onions, very finely chopped or minced
60 g capers, chopped
3 tablespoons dry sherry
⅓ cup fish stock
4 tablespoons lemon juice
⅔ cup cream
60 g butter, chilled
1 tablespoon fresh dill, chopped
salt and pepper, to taste

Procedure for abalone fritters
Sift flour, salt and pepper together
Stir the egg and milk into flour mixture (thick syrup texture)
Mix minced abalone and chopped onion into flour mixture and fry spoonfuls of mixture in a fry pan till cooked through and golden brown on each side.
Procedure for dill, lemon and caper sauce
Heat butter in stainless saucepan. Add spring onions and saute until soft. Add capers and sherry; heat to simmering.
Add lemon juice, fish stock and cream; reduce by half.
Reduce heat to low; shave in butter until sauce is rich and shiny. Add dill; season with salt and pepper.

Recipe posted by Elize Grobbelaar