Category Archives: Seekos / Seafood

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PRAWNS FOR BRUNCH

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PRAWNS FOR BRUNCH
Just a quick fry with butter (make sure its bubbling and pat prawns dry in paper towel)
Fry-up ingredients:
350 g prawn tails shelled and deveined
½ teaspoon garlic paste
½ teaspoon ginger paste
salt and pepper
juice of half a lemon
big hand full of snap peas

Fry about 7 minutes on high.
Dish up and drizzle those juices left in the pan over!
Recipe and photo: Natacha Visagie

PERI-PERI GARNALE EN CALAMARI BUISE

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PERI-PERI GARNALE EN CALAMARI BUISE
Garnale en calamari buise saam met geel rys en cherry tamaties gerooster en rocket slaaiblare.
12 – 24 garnale en calamari
125 ml peri-peri olie
2 teelepels knoffel
3 – 4 eetlepels botter
100 ml suurlemoensap
peri-peri spesery, opsioneel
cherry tamaties

Garnale en calamari  word ingelê oornag in die peri-peri olie en knoffel, meng so af en toe sodat garnale sous lekker kan intrek.
Braai garnale en calamari in die botter en suurlemoen sap vir so 5 – 8 minute totdat vleis van kleur verander.
Afhangend van mens se smaak kan peri-peri spesery nog oor gesprinkel word.
Plaas  in oond en rooster vir so 3 min totdat doppe hard is.
Rooster cherry tamaties wat gesprinkel is met olyf olie totdat vel oopbars of lekker gerooster is.
Gebruik sous van garnale om te bedien.
Bedien op geel rys en rocket as slaai.
Resep en foto: Walter Bender

THAI INDIAN FUSION CRAYFISH CURRY

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THAI INDIAN FUSION CRAYFISH CURRY
2 whole crayfish, cleaned and cut into large chunks
1 onion, sliced
2 cloves garlic, chopped
3 cm piece of ginger, sliced
1 lemongrass stalk
2 green chillies, whole
8 curry leaves
5 ml (1 teaspoon) mustard seeds
15 ml (1 tablespoon) mild curry powder
5 ml (1 teaspoon) turmeric
1 x 400 g tin coconut milk
zest of ½ a lime (or lemon)
10 ml (2 teaspoons) vegetable stock powder
Continue reading→

HELEEN SE “ANGEL DREAM” MOSSELS

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HELEEN SE “ANGEL DREAM” MOSSELS
My en my man se motto is as ons uitgaan eet… eet ons iets wat ons nie by die huis self kan maak nie… dit moet ‘n “treat”wees… het nou al ‘n paar keer by John Dorys hulle Mussel dream geëet wat op die ou sushi menu is… maar eet ons vingers af aan die voorgereg… kry nie creole spice by ons nie… het ‘n resep vir creole spice gekry en begin aanmekaar slaan… baie tevrede met die poging…

500 g “half shell” mossels
240 g blanched shrimps (maak skoon… alles wat swart is en sny fyn)
1 bakkie gladde roomkaas
1 ui fyn gesny, so klein as moontlik
2 eetlepels botter vir 2 panne
2 teelepels knoffel  (ek het die gebruik wat in die bakkies verkoop word)
2 eetlepels creole spice *
sprinkel Aromat op shrimps
Continue reading→

PERFECT SCALLOPS

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PERFECT SCALLOPS
The secret with scallops is to make sure they are perfectly dry, heat pan first, then add mixture oil, pan should be piping hot, do not add to much oil, you dont want it to boil, you want a good sear. Start placing them in pan clockwise, starting at 12, sear 1-2min each side, good luck!
Posted by Yvonne Swart

CAULIFLOWER SOUP WITH PRAWNS

Posted on by Posted in Seekos / Seafood, Sop / Soup 1 Comment

CAULIFLOWER SOUP
Ek het dit vanaand gemaak. Het ook prawns by gesit. Absoluut heerlike vullende sop. Sal die sop vir enigeen aanbeveel.
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
¼ cup chopped celery
2½ cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
¾ teaspoon salt
½ pepper ( or to taste)
2 cups 2% milk Continue reading→

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