KAMPKOS EN WENKE - VISRESEPTE: NO. 2
TUNA AND CORN SKILLET: [CAMPING RECIPES]
1 (10-3/4-ounce) can cream of shrimp soup
1 (12-1/4-ounce) can tuna, drained and flaked
1.In a large skillet, melt butter over medium heat; add onion and saute 2 to 3 minutes, until tender and translucent.
2.Stir in soup and milk. Add corn, tuna, and pepper; heat through, stirring occasionally.
Serve over hot cooked rice. With a side salad and warm rolls, Tuna and Corn Skillet is a great quick meal.
Jy kan die tuna vervang met salm, spekstukkies, maalvleis of fyn hoender.
Jy kan ook meer groente byvoeg, soos gemengde groente, broccoli of ertjies.
VIS EN SOETPATATPASTEI: [Deur Aletta Lintvelt -foto DIRK PIETERS]
Ek maak dié geurige vispastei graag met geelstert of snoek, en die gerookte mossels gee dit ’n besonderse smaak.
3-4 groot soetpatats, gewas
½ teelepel gerookte paprika (of 1 teelepel gewone paprika)
1 koppie preie, gekap (of gebruik 1 gekapte ui)
1 vinkelbol, fyngekap (of ’n appel)
1 koppie room (of melk)
500 g witvis (soos geelstert, snoek of stokvis), in blokkies van 2 cm gesny
¾ koppie bevore ertjies
1.Bak of kook die patats tot sag. Druk dit rofweg fyn (met skil en al) en meng dit met die helfte van die suurlemoensap en -skil, heuning, 4 eetlepels botter en paprika. Geur dit na smaak met sout en peper en sit dit eenkant.
2.Braai die preie, knoffel en vinkel sag in die res van die botter. Strooi die meel oor en roer dit deur. Gooi die wyn en room by en roer dit voortdurend sodat dit ’n gladde mengsel maak sonder klonte.
3. Voeg die vis en die res van die bestanddele by en laat dit oor ’n lae hitte prut vir 5 minute. Geur die mengsel met sout en peper.
4.Skep dit uit in oondvaste bak of ’n swartpot en skep die patat bo-op die vismengsel. Bak dit vir 30 minute in ’n oond van 180 °C, of in ’n swartpot met kole op die deksel totdat die pastei deurwarm is.
Vir ’n luukser pastei kan jy garnale by die mengsel voeg en die bolaag vervang met kapokaartappels wat met mosterd gegeur is
VINIGE VISSERIE: [KOOKKUNS]
Maak rissie en knoffel fyn en voeg by die uie.
Voeg tamaties en speserye by uiemengsel.
Prut vir 10 minute totdat sous dik word.
Voeg sardientjies en eiers versigtig by.
Skep van die sous oor die sardientjies en eiers.
Sprinkel Koljander blare oor en bedien met rys.
SWEET AND SOUR KINGKLIP:
30 Grms Shallots, chopped
5 Grms Garlic, chopped
1 Grm Chili, chopped
80 Grms Peppers, brunoise
80 Grms Carrots, brunoise
40 Grms Leeks, brunoise
20 Grms Tomato puree
10 Grms Maizena
Serve immediately with rice, salad or veggies.
KAPTEIN SE SKELVIS: [PETERJASIE RESEPTE uit RSG]
GISTERAAND LEKKER KERRIEVIS VISKOEKIES GEMAAK MET AARTAPPEL- EN KOOLSLAAI.. was baie lekker. My man is nie een vir viskoekies nie, maar hy het 4 hiervan ge-eet en sommer vanoggend van dit ge-ontbyt ook. So terloops, jy kan nou weer kerrievis by P n P kry, nie in die blik nie, maar wel in plastiese houer wat by die yskaste is. Heerlik.....baie lekkerder as die gebliktes...die ware Jakob.
OUMA BEER SE KERRIEVIS VISKOEKIES:
1 bakkie kerrievis
4 groot aartappels se kapokaartappels
½ blik heelpitmielies
Meel om koekies mee te bedek
Meng al die bestanddele saam tot 'n redelike stywe beslag.
[indien te nat, voeg oats by tot die regte dikte]
Vorm koekies en bak in vlakkerige olie tot goudbruin aan beide kante.
Dis heerlik koud ook.
ITALIAN SEAFOOD ONE POT:
•3/4 to 1 pound fresh or frozen skinless whiting, cod or haddock fillets, thawed if frozen, cut into 2-inch pieces
•1 (12 ounce) bag frozen okra
•2 large tomatoes, chopped
•1 pound cooked shrimp
•1 pound cleaned fresh mussels
•2 (6- ounce) cans chopped clams with juice
1.In a large pot over medium-high heat, heat olive oil. Add fish pieces and cook 3 to 4 minutes, or until lightly browned. Add wine, okra, tomatoes, onions, garlic, parsley, salt, and shrimp.
2.Bring to a boil, then reduce heat to medium and cook an additional 4 to 5 minutes. Add mussels and chopped clams with their juice. Cook an additional 4 minutes, or just until mussels open. Do not overcook mussels. Discard any mussels that do not open by themselves.
PASTO'S GRILLED SARDINES / SARDINHA ASSADA: [Added by prebelo]
The cornerstone of Portuguese coastal lifestyle. The smell of sardines grilling outdoors flavours any recollections of walks trough Bairro Alto in Lisbon, Ribeira in Porto or a small town on the coast of Alentejo. This is one of those incredibly simple dishes which can very easily go wrong. The two main elements are the sardines themselves and the “assador” the person who grills them. In restaurants specialising in grilled fish this is a specific person, different from the chef. The traditional season for Sardines in Portugal is July during the religious festivals. Sardines feature in everything from large banquets to fast food stalls where you eat one on a piece of bread while standing and drinking a glass of wine or sangria. Sardines for grilling need to be absolutely fresh, medium size and pre-salted for at least 30 minutes.
Lots of course sea salt
1. Salt the sardines generously with sea salt and keep in the fridge for at least 30 minutes. Sardines for grilling are not gutted. In the meantime get the charcoal going.
2. Place the sardines on a griddle and put on the bbq as low down as possible. Sardines is a fatty fish and as fat drops into the charcoal, unwanted flame appears. Putting the griddle directly on the charcoal avoids this (you need to make sure the charcoal isn’t too hot though). Through water over the charcoal if flames emerge (remove sardines first though!)
3. Grill roughly 5 minutes on each side. Sardines should have a nice char-grilled finish but not be overcooked. You can always try one on a piece of bread as you go!
4. Serve with grilled pepper salad and good bread.
PERI-PERI PRAWNS WITH PASTA:
2 Courgettes slivered lengthways
225g Linguine or spaghetti or rice
15ml Nando's Peri Peri Sauce
175g Prawns cooked and peeled
15ml Dill chopped and fresh
1. Cook pasta until almost ready.
2. Warm olive oil and Nando`s peri-peri sauce in a saucepan over low heat.
3. Add courgettes and cook for 1 minute.
4. Add prawns and heat through ± 30 seconds.
5. Finally, add dill and season to taste.
6. Drain pasta and add prawn mixture.
7. Toss well and serve immediately.
SPICY SEAFOOD POTJIE: [WORLD POTJIEKOS]
SPICY ONE-BITE GRILLED SHRIMPS:
Chorizo sausage and shrimp sound like an odd combination but once you try these spicy little guys you'll be hooked.
These make easy party appetizers for a crowd or just a nice stand alone spicy appetizer for those lazy Sunday afternoons.
SPICY FISH TACOS: [ALLDAYDIABETIC -DIABETIC FRIENDLY]
•2 (8-ounce) tilapia fillets or other firm-fleshed fish fillets
•4 (6-inch) flour tortillas
•1 cup shredded red cabbage
1.Preheat oven to broil. Line a broiler pan with aluminum foil; coat with cooking spray.
2.In a medium bowl, whisk together mayonnaise, sour cream, hot sauce and lemon juice. Refrigerate sauce until ready to use.
3.Sprinkle fish on both sides with cayenne pepper and onion powder.
4.Broil fillets about 5 inches from heat for 3-5 minutes each side or until fish flakes easily. Cut fillets in half lengthwise.
5.On each tortilla, place half a fillet, 1/4 cup shredded cabbage, and 2 tablespoons sauce. Roll or fold tortilla. Serve immediately.
KORTPAD SNOEKBRIJANI: [ Deur ARINA DU PLESSIS - Foto: BERNA COETZEE]
Met ’n paar koppies gaar rys, tower jy hierdie smullekker brijani binne minute op. Dit het al die speserygeure van die ware Jakob, maar is binne ’n oogwink gereed.
Braai 2 gekapte uie en 2 knoffelhuisies in 45 ml olie tot sag. Voeg 10 ml fyn komyn, 20 ml vismasala, 30 ml gerasperde, vars gemmer, 2 gekapte, rooi brandrissies en 5 ml elk borrie, kaneel, vinkelsaad en kerriepoeier by.
Braai vir 2-3 minute, tot geurig. Voeg 625 ml gaar langkorrel witrys by en braai 2-3 minute.
Voeg 1 blik (410 g) gekapte tamaties, 180 ml visaftreksel, 4 gaar aartappels (in blokkies gesny), 1 kg gevlokte, gaar snoek (vel en grate verwyder) en sout en peper na smaak by.
Prut vir 20 minute tot geurig en deurwarm. Terwyl die brijani prut, maak ’n jogurtsous om by dit voor te sit.
Meng 375 ml dik, natuurlike jogurt, 5-10 ml gerasperde, vars gemmer, 2 gekapte knoffelhuisies, 45-60 ml vars suurlemoensap en sout en vars gemaalde swartpeper na smaak. Verkoel tot nodig.
Roer net voor ete ’n handvol gekapte, vars koljanderblare deur die brijani en druk vars suurlemoensap oor. Sit voor met die jogurtsous en sprinkel gekapte grasuie oor.
BROS BIERBESLAG VIR VIS: [Deur ARINA DU PLESSIS - Foto: NEVILLE LOCKHART]
Dié bierbeslag is maklik en vinnig, maar vorm die lekkerste, ligste, bros laagomgebraaide vis.
Suurlemoenwiggies en tartaarsous, om mee voor te sit
Verhit genoeg olie in ’n diep pan. Meng die meel, sout, eier en bier stadig met ’n ballonklitser tot ’n gladde beslag. Geur die vis goed met sout en peper en doop in die beslag. Maak seker dat elke porsie vis goed bedek is.
Laat die vis versigtig in die warm olie sak en braai vir ongeveer vyf minute – draai een of twee keer – tot goudbruin, bros en deurgaar. Dreineer op kombuispapier en sit die vis voor met suurlemoenwiggies en tartaarsous. Bedien met skyfies of slaai.
CRUMBED CALAMARI WITH TARTAR SAUCE: [you recipes -By admin ]
180 ml good mayonnaise
30 ml chopped capers
500 g calamari rings or pieces, defrosted
lemon wedges and olives for serving
Blend the mayonnaise, sour cream, capers, garlic and lemon juice and season salt and pepper.
Dust the calamari with the flour, dip it into the whisked egg then into the breadcrumbs, ensuring each piece is well coated with the crumbs.
Heat enough oil in a pan for shallow-frying and fry the calamari until done.
Serve immediately with tartar sauce, lemon wedges and olives.
STUFFED CALAMARI TUBES with SWEET CHILLI: [FABULOUS FOOD]
INGREDIENTS FOR THE TUBES:
CRUMBED CALAMARI STRIPS: [pick n pay]
Freeze uncooked strips in a single layer on a baking tray. Once frozen, place in a plastic bag or container for handy storage.
500 grams calamari steaks, cut into thick strips
30 ml PnP fish spice
2 jumbo free range egg whites, lightly beaten
2 cups breadcrumbs, or panko (Chinese breadcrumbs)
3 squirts olive oil spray, optional
•Season calamari strips with fish spice, salt and pepper.
•Dust with flour and dip into egg.
•Roll in breadcrumbs to coat evenly.
•Refrigerate for 30 minutes (to set crumbs) or freeze.
•Preheat oven to 220°C.
•Place strips on a non-stick baking tray and coat with olive oil spray.
•Bake for 10 -15 minutes or until golden and cooked through.
•Serve with low-fat mayo, salad, oven chips or rice.
RAINBOW TROUT OR SALMON ON THE BRAAI:
Bedien met gebakte patats oor die kole met botter en bruinsuiker in foelie bedek. Heerlik!
MARINATED NORWEGIAN SALMON: [SPAR RECIPES]
Prep Time: 1 hr marinading time + 15 minutes
INGREDIENTS: [Serves: 4]
•1x 400g box SPAR Norwegian Salmon, defrosted
•2 tablespoons (30ml) SPAR crushed peppercorns
•SPAR Garlic Puree with Ginger
•100ml SPAR Olive Oil
•Radish, Carrot, Spring onion and Bell Peppers, thinly sliced
1.Prepare the marinade using SPAR olive oil, crushed peppercorns and garlic puree.
2.Allow SPAR Salmon to marinade for 30 minutes.
3.Pan fry defrosted salmon in a very hot skillet brushed with a little olive oil for 2 - 3 minutes on each side for medium rare and a few more minutes for well done.
4.Place the prepared vegetables in ice water for 1 hour before serving. This will cause them to curl and give them a great crunch.
5.Serve the Salmon on a salad of the combined vegetables and serve with wasabi and dill sauce.
VALENTINE SUSHI: [SPAR RECIPES]
If you lack confidence to prepare Sushi yourself, try an easier deconstructed version, presented here as a Valentine starter. It is bound to get your special meal off to a good start.
•125 ml Sushi rice (uncooked measure)
•15 ml sugar
•30 ml rice vinegar
•½ Nori/seaweed sheet
• SPAR wasabi paste
•2 SPAR Norwegian smoked salmon slices, thawed
•Optional: bottled pickled ginger
1.Soak, drain and rinse, then boil the rice in a small pot according to the on-pack instructions.
2.Heat the sugar and rice vinegar together and set aside.
3.Cover the cooked rice with a dish towel and pot lid and set aside for 20 minutes.
4.Turn the rice into a shallow bowl and gradually add in the cooled vinegar mix, using a spatula with a slicing action to cut it into the rice and assist cooling and separate the grains.
5.Place a heart-shaped cookie cutter on a side-plate and spoon the rice into this, pressing it in firmly to take the cutter shape. Lift away the cutter from the rice and repeat this process for as many hearts as you require.
6.Cut the nori into several +- 2 cm width x 6-8 cm long strips. Place a doubled-over length of salmon over each of these strips, and firmly roll each of them up from one short side to the other, like a Swiss-roll.
7.Arrange two or more rolls alongside each heart, with a squeeze of Wasabi paste and slivers of pickled ginger.
8.Cover with plastic film, and chill until ready to serve.
•Do not refrigerate the rice before moulding it, or it will be too sticky and difficult to handle. Use the rice immediately after mixing in the vinegar to the cooling rice.
•Being an unconstructed version of Sushi, chopsticks are not easy to use. Rather choose dainty cocktail forks or teaspoons.
•If you really want to prepare this recipe, but don’t have immediate access to all the Japanese culinary ingredients, improvise with over-cooked plain white rice (Sushi rice) white wine vinegar (rice vinegar), horseradish sauce (Wasabi), blanched spinach leaves (nori).
•Use up the remaining salmon soon and do not re-freeze.
•For other times of the year, use alternative but appropriate cookie cutter shapes eg star, bell or heart.
Net vir interessantheid, 'n mens kry nou volledige Sushi stelletjies te koop, asook klaargekookte Sushirys. Om Sushi te maak word nou al hoe makliker en dis heerlik om dit saam met die gesin te maak, elkeen help met 'n proses. Ek vrek oor Sushi. Onthou net Wasabi, lyk soos Avokadopeermoes, maar pasop daai goed kan 'n gat dwarsdeur jou brand as jy te veel gebruik….lol
FISH FINGER BAKE: [SPAR RECIPES]
•1 box SPAR frozen Hash browns, cubed
•400g frozen fish fingers (box of 16)
•250 g SPAR streaky bacon, cut in half widthwise
•1 medium butternut, peeled and finely cubed
•(or the convenient SPAR Freshline butternut cubes)
•50ml SPAR creamy mayonnaise
•25ml piccalilli or your favourite relish
•2 X-large SPAR eggs, beaten
•250ml SPAR grated cheddar cheese
1.Pre-heat oven to 220ºC. In a lightly greased oven dish, arrange layers in this order: hash brown cubes, bacon rashers and fish fingers. Bake for 15-20 minutes until crisp and browned. Meanwhile, cook the butternut.
2.Reduce oven to 180ºC.
3.Top the bacon layer with the cooked cubed butternut.
4.Combine the soup, mayonnaise, piccalilli and the beaten eggs. Gently pour on this sauce to cover the butternut. Arrange the tomato slices and grated cheese on top.
The Hash brown layer may be substituted with mashed potato.
Maak op die potbrood metode buite of in jou mikrogolf.
MUSSEL FRITTERS: [KOSKAPERJOLE - Foto geleen by Food.com]
500g mussel meat, roughly chopped
1. Place flour in a bowl and season with salt and pepper. Make a well in the centre. Add spring onions, parsley, mussels and eggs into the well. Add milk to combine into a thick batter.
2. Heat a little oil in a frying pan and spoon in batter to form fritters. Cook batches of fritters on medium heat for two to three minutes until crisp and golden brown then turn over and brown on the other side until thoroughly cooked through.
3. Repeat making fritters with remaining batter. Serve fritters with lemon wedges on the side to squeeze over.
Steam mussels to open, then remove the mussel meat and discard the shells. You will need about 1.5kg mussels in the shell to yield 500g of mussel meat.
LUCKY STAR ROSTI TOPPED TUNA FISH PIE: [LUCKY STAR RECIPES]
1 X 1.8kg can Lucky Star Tuna
1.8kg potatoes, peeled and halved
200ml fresh parsley, chopped
200ml Dijon mustard
1.Cook the potatoes in boiling salted water for 5-7 minutes, until almost tender but firm enough to grate. Drain and refresh under cold running water.
2.Warm the tuna in boiling milk, for approximately 5 minutes. Drain the fish and reserve the milk.
3.Heat half the butter in a medium saucepan, add the leek and cook for 5-6 minutes until softened. Add the lemon zest and juice. Stir in the flour for 1 minute and remove from the heat.
4.Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 minutes.
5.Then add in the parsley and mustard.
6.Heat the grill to high, add the tuna to the sauce, and fold and then place in an oven proof dish.
7.Coarsely grate the potatoes, melt the remaining butter and toss with the potatoes, season and scatter over the dish. Place under the grill for 5-10 minutes or until the potatoes are golden brown and soft.
PASTA WITH CREAMY SMOKED MUSSELS: [LUCKY STAR RECIPES]
200g of fettuccine
2 tins Lucky Star smoked mussels
Boil 200g of fettuccine, or your favourite pasta, in lightly-salted water until it not too firm, but not too soft
Fry 100g sliced mushrooms, a clove of finely-chopped garlic, and a ½ tsp of chilli flakes in a splash of olive oil.
Stir in 3 tbsp cream cheese, as much lemon zest as you like, and 2 tins of drained Lucky Star smoked mussels.
Stir gently to combine, season, and serve on pasta with freshly-chopped parsley and grated parmesan.
PICKLED PILCHARDS WITH PAP AND SPINACH: [LUCKY STAR RECIPES]
80g (1/2 cup) maize meal
125ml (½ cup) low-fat or fat-free milk (approximate amount)
400g can Lucky Star Pickled Pilchard Cutlets
Wash the spinach in plenty of cold water, trim the thick stalks and roughly shred the leaves.
Bring the 500ml (2 cups) water to the boil in a medium saucepan. Add the turmeric and pepper. Slowly add the maize meal and beat continuously with a whisk while adding. Cover and simmer over very low heat for 10 minutes. Stir occasionally.
Add the spinach and enough milk to make the pap nice and creamy. Gently stir in the pickled pilchards, heat through and serve with a salad.
CURRIED PILCHARD SPAGHETTI: [LUCKY STAR RECIPES]
400g can Lucky Star Curried Pilchard Cutlets
80g reduced fat feta cheese, crumbled
Heat a few drops of oil in a non-stick pan and fry the onions and garlic until lightly browned. Sprinkle in the coriander, cumin and cayenne pepper and allow to sizzle for 30 seconds. Pour in the tomatoes and season with pepper and a pinch of sugar. Cook briskly, uncovered, stirring occasionally, for 5 to 6 minutes until the sauce thickens slightly.
Roughly flake the pilchards in their sauce with a fork, add to the tomato sauce and heat through.
While preparing the sauce, cook the spaghetti until tender in boiling water. Drain in a colander.
Place spaghetti into warm serving bowls and top with the pilchard tomato sauce. Sprinkle with feta and serve with salad.
HOT CHILLI PILCHARD AND POTATO PAN: [LUCK STAR RECIPES]
700g potatoes, washed and thinly sliced
500ml (2 cups) low-sodium vegetable stock (recipe below)
400g can Lucky Star Pilchards in Hot Chilli Sauce
30ml (2 Tbsp) snipped chives
250ml (1 cup) wholewheat or rye breadcrumbs
Heat the oil in a medium saucepan over low heat and cook the onions gently for about 10 minutes until golden and soft and to bring out their sweetness. Add the potatoes, then pour in the stock. Cover and cook for 15 minutes until done.
Break up the pilchards in their sauce with a fork and add to the pan with the chives. Mix well and heat through.
Remove from the stove, sprinkle the top with breadcrumbs and place under a hot oven griller until the crumbs are golden and crunchy. Serve from the pan.
10 MINUTE SHRIMPS:
This simple pasta recipe cooks up in minutes, is easy to prepare, is light on the wallet and feeds two perfectly. What's not to love about this low-cal pasta recipe? This healthy shrimp pasta recipe is perfect for a light meal.
•1kg shrimp, shelled and deveined
•1/8 cup olive oil or less
•1 big clove garlic, chopped
•½ box whole wheat pasta
1.Before making sauce, start the pasta boiling. Once it starts,heat oil and garlic over low heat. Try to keep it from browning excessively.
2.When the pasta is almost al dente, throw shrimp into pan with oil, and turn heat up. Stir often. When cooked, add salt and pepper. Toss drained pasta with the sauce in the pan and serve.
It might be nice to add a splash of white wine when the shrimp are cooking. I added lemon juice. Try sprinkling with parsley.
HOTTENTOTS FISH OVER THE COALS: [CAPE COOK]
½ lemon per fish
Fresh lemons to serve.
Salt and pepper the fish to taste, do this when you start the fire, I like to salt my fish some time before I braai it. Just before you braai the fish, brush the skin with olive oil, or spray your grid with non-stick spray.
Once the coals are ready, put the fish in a basket type grid, with the flesh side facing down in the basket part, the skin facing the “lid” part of the grid.
Put the fish over the coals with the flesh side facing the coals, braai it until the colour of the flesh changes slightly, turn it to the skin side and braai for a couple of minutes until the skin starts firming up. Press the juice of a ½ lemon over each fish (the flesh side should be facing up now) I do turn the fish a couple of times while braaing it, but I braai it mostly on the skin side, the skin have a lot of natural oil in it, and it protects the flesh from drying out.
Do not overcook the fish, If you are not sure what a cooked fish look like, take a knife and insert it in the thickest part of the fish (from the flesh side) pull a segment of the flesh away and see what the colour looks like. If it is all white (not sort of transparent) the fish is cooked, remove it immediately, and serve it immediately with fresh lemon wedges.
What to drink with Hottentots fish? Hopefully it was a nice fat one you just braaied, if that was the case, try a unwooded chardonnay, or a lighter style cooled pinotage, but that is just a suggestion, drink what you enjoy, as the saying goes “The best wine, is the one in your glass”.
HARDERS IN VINE LEAVES: [CAPE COOK]
6 fat harders, de-scaled and gutted
Rinse the vine leaves in fresh water. Salt and pepper the fish inside and outside and pour the lemon juice over the fish. Wrap the fish in the vine leaves, so that only their heads and tails are visible.
Put the fish in a basket type grid and braai over moderate coals, the leaves will dry out because of the heat of the coals, but the flesh of the fish will stay nice and moist. Turn the fish a couple of times, depending on the heat of your coals it will take between 10 and 15 minutes for the fish to cook.
Now add some wood to the fire, pour yourself another glass of Signal Gun Sauvignon Blanc, sit back and enjoy.
'n Mens kry die ingelegde druiweblare te koop by sommige Supermarkte of Deli's.
ROSE'S BRAISED SNOEK: [PICK 'N PAY RECIPES]
A South African classic. If salted snoek isn't available use fresh or smoked snoek.
1 kilogram salted snoek, soaked overnight in cold water
3 dashes cooking oil
6 PnP washed potatoes, peeled and sliced
•Rinse snoek and cut into chunks.
•Heat cooking oil, add onions and fry until golden brown.
•Add remaining ingredients, except snoek.
•Cover and cook gently, stirring every so often until tender.
•Add snoek and cook for a few more minutes until done.
SARDINES ON TOAST:
1 can Sardines [ek hou van die Portugese sardientjies]
3-4 drops Tobasco or peri-peri powder(optional)
Mash the sardines with oil and mix with all the ingedients. Spread equally on the toast
Best enjoyed as quick snack on its own or with a salad
SPICY PILCHARD FISHCAKES: [LUCKY STAR RECIPES]
1x 410g Tin Chili Pilchards
52g Packet of Smash (Instant mash potato)
2 Chopped chilies (Optional)
Empty the pilchards into a bowl, with all of the sauce.
Mash the pilchards and then add the onion, the Smash and the chilies (if using).
Leave to chill in the fridge for about an hour (this makes it easier to work with).
Form into cakes and fry on medium hot heat until browned.
Serve hot or even better chilled.
TRADITIONAL CAPE SNOEK: [PICK N PAY RECIPES]
Traditional Cape snoek served with sweet corn and stuffed peppers
Chilli Butter Sweet corn [see recipe]
0.25 cup unsalted butter, at room temperature
2 tbsp fresh chilies, finely (can be substituted with tobasco or chili powder pinch of salt)
4 corn, ears, husked (peeled)
4 green, red and yellow peppers, green, red, yellow
Traditional Cape snoek
1 whole fresh snoek, butterflied
100 ml Kerrygold pure Irish butter, or olive oil
25 ml soy sauce, optional
1 dash chilli sauce, optional
CHILLI BUTTER SWEET CORN:
•In a bowl, mix the butter, chillies, salt, pepper and garlic with the back of a fork.
•Brush 1 tbsp of the seasoned butter over each ear of corn.
•Grill the corn over direct medium heat until browned in spots and tender, roughly 30 minutes, turning occasionally.
•Serve warm with the remaining butter spread on the corn.
•Prepare a medium direct fire
•Mix all the ingredients together, except the peppers.
•Cut the tops off the peppers and remove the seeds inside
•Fill the peppers with the mixture.
•Place in the center of the grill and cook till cheese is melted through (10-15 min)
TRADITIONAL CAPE SNOEK:
•Prepare a medium direct fire.
•Mix all ingredients (except fish) together in a pot over low heat on the stove, and set aside.
•Place the fish in a wire fish grill, baste on both sides with some of the warmed basting and clamp closed.
•Grill over a direct fire for 10-12 minutes basting frequently.
•Serve with Sweet corn and stuffed peppers.
TUNA AND TOMATO BREAKFAST OMELETTE: [LUCKY STAR RECIPES]
60ml (1/4 cup) low-fat or fat-free milk
170g can Lucky Star Tuna Chunks, drained
Mix together the eggs, milk, paprika and coriander, and season with a little pepper. Mix in the spring onions.
Spray a little cooking spray into a non-stick pan and heat. Pour the egg mixture into the pan – don’t move the egg around the pan. When the egg mixture is half-cooked, lay slices of tomato onto one half of the omelette and break chunks of tuna on top. Season with a little pepper. Using a spatula, lift the one side of the omelette without the tomato and tuna and fold it over, on top of the other half of the omelette.
Continue to cook until the egg is light golden in colour. Divide the omelette in half and lift onto two warmed, serving plates and sprinkle parsley on top. Serve hot.
VISRESEP VAN ANDRE LOFF: [MOOILOOPTV - by Rohan Strydom]
GANSBAAI SE GEHEIME SNOEK:
Andre Loff is ’n man wat Snoekbraai met lof geslaag het. Hy sukkel nie om sommer al die toeskouers by ’n sportdag knuppeldik te laat eet aan Gansbaai se beste snoek nie. Varsgebraai net daar op die plek. Hier is sy geheime resep, spesiaal vir Mooiloop!
Voeg al die bestanddele saam in ‘n houer of pot en verhit oor lae hitte totdat dit stadig gesmelt het. Smeer snoek eers op die viskant en dan op vel. Knip die snoek in mooi eetgrootte porsies.
Maak intussen ’n lekker vuur en sodra die kole matig is, braai dan die snoek, eers 10 minute op die oop kant en dan dieselfde tyd op die velkantkant. ’n Ligbruin snoek is die lekkerste snoek.
HAKE CURRY: [Author: anél potgieter . lifeisazoobiscuit.com]
•600g fresh hake, cut into large blocks
•1 large onion, grated (220g)
•3T cooking oil
•1T garlic, grated (about 4 cloves of garlic)
•1T ginger, grated (one big thumbful)
•2T Father-in-law masala / medium masala
•1 chillie, chopped
•1 cup water (250ml)
•Fresh coriander (lots of it)
1.Heat the oil over medium heat in a large pan and fry the onion for 5 minutes.
2.Add the garlic, ginger, masala and fry for 3 minutes. At this stage if you need a bit of extra oil… add another tablespoon.
3.Add the tin of tomatoes, water and salt and let it simmer for around 8-10 minutes.
4.Add your hake and simmer for 7 minutes until the hake is cooked through. Do not stir it again otherwise the hake blocks will fall to pieces.
5.Scoop this curry from the pan into a roti, add lots of coriander, roll up and enjoy.
PRAWN DIVINE IN 6 MINUTES: [RECIPE BY NAMRITHA SIVSANKER]
1/2 tsp chopped / crushed garlic
2 dry kaffir lime leaves
6 to 8 cleaned prawns
Heat oil in pan / wok, on medium heat.
Add onions and fry till lightly browned. Add 2 kaffir leaves .
Stir in turmeric and paprika.
Add in garlic and chopped tomato.
Allow it to fry for a few seconds.
Pour in tin of coconut milk
Add in prawns soon after, allow the coconut milt to come to a quick boil.
Salt to taste, garnish with coriander
‘n VINNIGE VARS FOREL: [TROUT] [WAT KOOK JY - deur griffin]
Vis moenie een vaan daai intimidating disse wees om gaar te maak nie, veral nie vars vis nie. Dis eintlik maklik, veral as dit by varswater forel (trout) kom. Ons het hierdie outjie vir die eerste keer ooit probeer en hy’t hemels lekker uitgekom..
Hopelik het jou tjommie wat die vis gevang het reeds die binnegoed uitgehaal, andersins moet jy dit self doen. Kap die vis se kop en stert af en gooi dit weg. Andersins kan jy dit in ‘n klein potjie kook en deur ‘n sif uitgooi en die ekstrak oor jou Rottweilers se pellets gooi vir aandete.
Strooi so bietjie swart peper en sout oor dit uit en squeeze ‘n halwe suurlemoen uit bo-oor dit Jy moes eintlik die oond aangesit het om te pre-heat op 180. Doen dit ook gou.
Looi hom met so bietjie rooi peper na smaak en sprinkel thyme ook oor.
Die vis se ruggraat kan nou ook maklik met een smooth move uitgetrek word.
Tand dit saam met rys, of eet hom op ‘n stukkie toast of twee.
Braai hom oor die kole in foelie.....heerlik!
SNOEK WITH VEGGIE PARCELS: [Herewith, Laura Versfeld’s second place entry!]
1 Medium Fresh Snoek, butterflied
30 to 40g of butter
Heat the Apricot jam, Lemon juice and Butter until it has melted in a microwave. Place the Snoek fairly high above medium-hot coals. Turn frequently, basting well with the butter mixture. Braai for a maximum of 20 minutes, or depending on the thickness of the snoek.
** Amounts can vary in quantities and choice of vegetables, or to the serving sizes.
Cut the ingredients into medium/large pieces and set aside. Cut the foil into large squares and line a bowl (shiny side inward). Place the mixed vegetables into the bowl with a dribble of Olive Oil and some mixed herbs. Seal the parcel by gathering the edges and folding over. Place the parcels along the edges of the coal and cook for approximately 20 minutes or while the Snoek is on the grill. Unwrap and eat.
SEAFOOD ZAPPA: [FRESH LIVING]
Recipe as cook by Team Two Phat Braaiers' during the Auditions of Ultimate Braai Master Season 3
8 small red tomatoes
2 vegetable stock, cubes
150 grams sundried tomatoes, quarters
1 packet tomato pesto
FPR THE SEAFOOD:
500 grams crab portions
200 grams mussels, in shells
150 grams crab sticks, cut into 4
250 grams sole, filleted
8 large prawns, with heads and shells on, de-veined and butterflied
300 grams calamari rings, marinated in milk overnight to soften
1 tbsp crushed garlic, for sole
2 tbsp crushed garlic, ginger and chilli mix for prawns
1 dash olive oil, butter for frying
•Boil water for tomatoes to remove skins. Take the tomatoes out, and de-skin them. Reserve water. Finley chop the onion, potato and carrot. Fry the onion and garlic in a little olive oil over medium heat until translucent. Add the potato and carrot and stir for 2 minutes. Add the tomato paste and stock cubes and continue to stir until the mixture starts to bubble. Add the tomatoes, sundried tomatoes and 8 cups of water. Bring to the boil, lower the heat and simmer for 2 and a half hours, stirring occasionally.
•Add remaining 2 cups of water, tomato pesto and season with salt and coarse ground pepper to taste. Add crab portions to infuse the flavor.
•Whilst soup is on the simmer, prepare the seafood.
•Remove the calamari from the milk and fry in 1 tablespoon of crushed garlic. Cook the mussels in 1 tablespoon of garlic and 1 cup of white wine until the shells pop open. Remove from the wine and reserve wine.
•Fry sole in 1 tablespoon crushed garlic, 2 tablespoons of butter and 1 freshly squeezed lemon for 2 minutes over medium heat. Turn and baste with butter for additional minute. Remove from heat.
•Fry the butterflied prawns (shell side down) in 2 tablespoons of butter. Cover meat with crushed garlic, ginger and chilli mix. Fry until prawn shells start to turn pink and remove from heat.
•Add mussels and calamari to soup. Stir.
•2 minutes before serving, add the sole, prawns and crab sticks. Serve immediately.
VIETNAMESE FISH ROLLS WITH SHALLOT AND CORIANDER VINAIGRETTE: [FRESH LIVING]
Stunning on a hot summer's day with an ice-cold beer.
60 ml juice of 2 limes
1 glug PnP vegetable oil, for frying
2 shallots, or red onion, thinly sliced
15 ml chopped coriander, plus extra for serving
2 heads PnP butter lettuce
3 small PnP baguettes, toasted
1 knob PnP mayonnaise
1 kilogram SASSI green-listed fish fillets, like tuna
•Toss fish with marinade ingredients and marinate for 30 minutes.
•Toss vinaigrette ingredients together. Stand for 30 minutes.
•Heat a glug of oil in a nonstick pan, season and fry fish until golden.
•Pile salad onto baguettes.
•Top with mayo and fish.
•Drizzle over dressing and serve.
QUICK WEST COAST SEAFOOD POTJIE: [PICK N PAY RECIPES]
1 knob Kerrygold pure Irish butter
4 cloves granulated garlic, finely chopped
1 kilogram black mussels, cleaned and beards removed
500 grams firm white fish fillets, cut into chunks
4 cups steamed white rice, or crusty bread, for serving
•Heat butter and a glug of oil in a potjie over medium coals.
•Fry onion until soft, add garlic and fry for another minute.
•Toss in mussels, prawns and fish and pour over wine.
•Bring to the boil and cook covered for 6-8 minutes or until mussels have opened (discard unopened ones) and prawns and fish are just cooked.
•Add cream and parsley and gently stir to combine.
•Season and serve immediately with rice or bread.
FLASH IN A PAN ASIAN CALAMARI STIR FRY: [PICK N PAY RECIPES]
From stove-top to table-top in 10 minutes.
4 calamari steaks, sliced into cubes
200 grams rice noodles, cooked to packet instructions
1 dash PnP vegetable oil, for frying
•Heat a glug of oil in a large nonstick frying pan.
•Fry calamari cubes until golden on all sides.
•Add garlic and stir-fry mixture. Cook for 2 minutes or until wilted.
•Add remaining ingredients and toss to combine.
•Season and stir through sweet chilli sauce.
SALMON THAI FISH CAKES: [ROBERTSONS SPICE RECIPES]
1 hr 35 min cooking time
•600 g Potatoes peeled and cut into quarters
•300 g Boneless Salmon
•10 ml Robertsons Thai Seasoning
•2.5 ml Robertsons Turmeric
•500 ml Fresh White Breadcrumbs
•65 ml Flour
•30-45 ml Oil
•1 Small Cucumber cut into fine strips
•6 Cherry Tomatoes halved
•125 ml Plain Yoghurt
•5 ml Wasabi Paste
•Mix together and serve piled on fish cakes
1.Place the salmon on an oven tray, sprinkle with Thai seasoning and cover with tin foil. Cook in the oven at 180°C for 10 minutes.
2.Boil the potatoes until cooked and then mash them well.
3.Add the cooked salmon and herbs and spices to the mashed potatoes.
4.Chill the mixture for at least 1 hour. When chilled, shape into fish cakes.
5.Roll the fish cakes in the flour, then in the egg, and lastly in the breadcrumbs.
6.Heat the oil in a nonstick frying pan over a medium heat.
7.Cook the cakes until brown on both sides.
8.Serve with homemade relish and salad.
TEMPURA PRAWNS: [ROBERSONS SPICE RECIPES]
27 min cooking time
•12 - 14 Prawns shelled except for tail
•20 ml Flour
•150 ml Corn Flour
•200 ml Flour
•2,5 ml Robertsons Thai Seasoning
•5 ml Robertsons Parsley
1.Split prawn open down the back, remove vein and gently press the prawn open with your hand to make a butterfly shape.
2.For the batter, combine flours and seasoning. Gradually mix in the ice water until you have a soft batter.
3.Dip the prawns into the flour, shake gently, dip into the batter and deep fry until golden brown and cooked. Drain on paper towel. Serve with sweet sauce.
The tempura batter is also delicious when used to coat vegetables such as baby marrows or slices of Aubergine.
GRILLED LEMON AND HERB SNOEK: [PICK N PAY RECIPES]
Fatty fish, such as snoek, are a great source of omega-3s.
1 snoek, butterflied
30 ml mixed herbs
•Preheat oven to 180°C.
•Arrange snoek skin-side down on a baking tray lined with foil.
•Mix oil, herbs and garlic together and pour over fish.
•Top with lemon slices and season well.
•Grill for 15-20 minutes or until cooked. Take care not to overcook fish.
•Reserve a third of the fish for the snoek quiche.
•Toss tomato and cucumber with leftover curry and serve cold alongside grilled snoek.
2 tomatoes, chopped 1⁄4 cucumber, chopped leftover lentil curry
Braai met gemak oor die kole.
PRAWN CURRY: [RECIPE BY NOMBULELO MICHELLE SIWEDI]
Green chillies – 4, fresh, medium size, medium hot, sliced length-wise
Yogurt/curd - 2 cups Salt – 1 teaspoon or adjusted to taste
Heat oil in a fry pan and when very hot put in the onions, ginger, garlic, and curry leaves.
When onions turns limp, add the turmeric powder, chilli powder, garam masala powder and fry for a minute. Add the prawns and yogurt along with half a cup of hot water and stir well.
Bring slowly to the boil; toss in the green chillies and salt. Simmer and cook the prawns for approx 5 minutes or until prawns are well cooked. Serve hot and enjoy!.
FISH AND CHIP CAKES: [THE COOKING BRIDE - Inspired by Cuisine at Home - Author: Lisa B.]
•1- 1½kg cod fillets
•1 bottle (12 oz.) Guinness or other dark stout beer
•1 ½ cups finely crushed salt and vinegar potato chips
•¼ cup chopped green onions
•¼ cup minced fresh parsley
•1 tablespoons minced fresh garlic
•1 teaspoon Old Bay seasoning
1.In a large sauté pan over medium high heat, slowly bring the beer to a boil. Add the cod filets and poach until the fish flakes easily with a fork, about 5-6 minutes. Remove the fish from the heat and set aside. Reserve 1 tablespoon of the poaching liquid
2.Transfer the fish to the bowl of a food process. Add chips, green onions, parsley, garlic, egg, Old Bay seasoning, pepper, and reserved poaching liquid. Pulse the food processor several times until pieces are uniform and ingredients are blended.
3.Heat oil in a large skillet over medium-high heat.
4.Form cod mixture into ¼-cup sized patties. Working in patches of about 3-5 patties, fry until patties are golden brown, about 2-3 minutes per side.
5.Remove patties from oil and allow to drain on a paper towel lined plate.
BUTTERFLIED CHILLI PRAWNS: [Recipe courtesy of Ina Paarman]
Serves 6 as part of a fish buffet.
This is the best way to prepare prawns in my book!
Ina Paarman's Chilli and Garlic Seasoning
CHILLI AND GARLIC DIPPING SAUCE:
Place all the ingredients into a screw-top jar and shake vigorously. Leave to stand for at least 15 minutes for the flavours to develop. Shake again and pour a little into individual dipping bowls for each guest. The sauce will keep in the fridge for a week.
Both can be made less flammable by soaking them in warm water for 20-30 minutes, before use.
CAJUN STYLE CALAMARIE STEAK STRIPS IN TORTILLA CONES: [ INA PAARMAN RECIPES]
It is best to buy the pre-tenderized frozen calamari steaks. Thaw them out covered with a little buttermilk or plain yoghurt - this assists in further tenderizing and whitening the calamari.
6 frozen calamari steaks (about 150-200g each)
2 t (10ml) Ina Paarman's Chilli and Garlic Seasoning
2 t (10ml) Ina Paarman's Garlic and Herb Seasoning
2 t (10ml) flour
6 soft flour tortillas (cut in half)
1 punnet rocket leaves
Defrost the steaks as suggested above and pat them dry with paper towels. Mix the two Seasonings and flour together. Rub it into the steaks. Brush steaks generously with olive oil.
Cook for about 5 minutes on each side on a very hot griddle pan or braai grid until well marked on both sides. Place on a wooden chopping board and with a very sharp knife, slice the steaks into ½ cm wide strips. Squeeze a little lime or lemon juice over. Warm the tortillas according to packet instructions. Roll tortilla halves into cone shapes and stuff with rocket and strips of cooked calamari. Serve with lime wedges.
INA CHEF'S TIP:
Instead of tortillas use pancakes cut in half, or stuff into halved pita breads.
CRAYFISH AND SALMON STEAKS OVER THE COALS: [INA PAARMAN RECIPES]
Serves 4 as part of a fish buffet
With the exorbitant price of crayfish, one almost feels guilty to indulge in this delicacy. All the more reason to make sure you use the best possible preparation and cooking techniques. Keeping it simple is the best policy.
2 whole crayfish or 4 tails
or Chilli & Garlic Seasoning
Splitting Crayfish or Lobster:
1.Grip back firmly. Pierce sharply at central point where head meets body. Halve head.
2.Split in half lengthways. Remove the vein. Rinse under cold running water.
Season the cut crayfish halves and salmon steaks with the seasoning of your choice. Brush with a generous amount of olive oil.
Prepare a medium/hot fire. Make sure that your braai grid is spotlessly clean. Rub it with the cut side of a raw onion or a little oil to prevent food from sticking to the grid. Place the crayfish, meaty side down, and cook for 3-5 minutes. When nicely marked, turn the tails over and cook on the shell for about 7 minutes. Cook the salmon steaks for the same length of time.
Serve as is - a sauce is really not needed, but pickled Japanese ginger is an excellent accompaniment!
MUSSELS IN FRESH TAMATO SAUCE: [Recipe courtesy of Ina Paarman]
4 large very ripe tomatoes, skinned and chopped
1 T (15 ml) Ina Paarman's Chicken or Vegetable stock powder
1 kg fresh mussels, scrubbed and bearded or 1 kg of frozen mussels on the half shell
In a big pan, sautè the onion in the olive oil, when soft add the garlic - sauté for a little longer to develop the flavour. Add tomatoes, tomato pesto, seasoning to taste and a pinch of sugar. Add the water and stock powder. Simmer for 5 minutes only. Add the mussels, cover with a lid and shake the pan back and forth while holding the lid down to cook the mussels evenly. It only takes a few minutes for the mussels to open. Serve immediately (sprinkled with fresh basil). Delicious with French bread to mop up the divine sauce.
PEPPERED SALMON ON THE BRAAI: [ Recipe courtesy of Ina Paarman.]
HIERDIE IS BAIE LEKKER HET DIT NOU DIE AAND VIR MY GEMAAK!
SEARED YELLOWTAIL - ORIENTAL STYLE: [ Recipe courtesy of Ina Paarman]
Tuna or salmon are also good to use if yellowtail is not available. The trick is not to overcook the fish so it is still slightly pink inside.
250-300 g yellowtail - select a long thin piece
2 T (30 ml) Wasabi paste
¼ cup (60 ml) lemon thyme leaves
50 g salmon or rainbow trout roe
1 punnet salad leaves (best choice is a mixture of rocket, watercress and baby spinach)
1 x 200 ml Ina Paarman's Honey & Soy Coat & Cook Sauce
Season the fish with Fish Spice and brush with oil. Preheat a ribbed griddle pan until smoky hot and sear the fish on both sides until nicely marked but not cooked through. Remove the fish from the pan and spread all round with wasabi paste. Sprinkle with lemon thyme. When cold wrap in foil and refrigerate overnight to firm.
Unwrap the fish and slice on the diagonal with a very sharp knife into 5 cm thick slices.
Divide the salad leaves between the plates. Top with sliced fish, 2 slices per plate. Spoon a little rainbow trout roe on each slice. Cut the tiniest hole in one of the top corners of the Honey & Soy sauce.
Drizzle the sauce generously back and forth over the salads.
CILANTRO AND LIME SALMON: [CLOSET COOKING]
•2 tablespoons cilantro, coarsely chopped
•1/2 jalapeno, coarsely chopped (optional)
•1 clove garlic, coarsely chopped
•2kg salmon fillet
1.Puree the oil, lime, juice and zest, cilantro, jalapeno and garlic in a food processor until smooth.
2.Place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the cilantro and lime mixture and bake in a preheated 400F oven (or barbecue) until just cooked, about 10-15 minutes.
Marinate the salmon in the cilantro and lime mixture for 30 minutes before baking.
CHEESY CRUMBED MUSSELS: [INA PAARMAN RECIPES]
Delicious as a starter or as part of an outdoor fish buffet.
1kg fresh or 500 g frozen black mussels on the half shell
2-3 T (30-45 ml) olive oil
finely sliced chives or chopped parsley to garnish
If using fresh mussels, steam them open in their own juices in a large saucepan with a light fitting lid. Shake the pan over high heat for 5 minutes. Discard any unopened mussels. Remove the top shell-half. No need to steam if using frozen mussels - just thaw. Snip a small hole in the top corner of the Cheese Sauce doypack and squeeze generously over each mussel. Place in a single layer in an oven pan.
Sauté the garlic in the oil for a few seconds and then add the crumbs to the pan, season and toss until lightly coated and just beginning to turn golden. Cover the mussels with the crumbs.* Flash the mussels under a hot grill for a few minutes or warm them on the braai. Garnish with chives or parsley.
* Can be pre-prepared up to this point.
CHEESY CRUMBED MUSSELS: [INA PAARMAN RECIPES] Serves 4
ROOMVIS: [uit KAROOSTOOF]
5 x medium Hake fillets
1 x bruinuiesoppoeier
1 x k kaas
1 x klein samba kaas en uie chips
1 e vars pietersielie gekap
Voorverhit die oond na 180 grade of in jou platboompan met deksel op soos met die broodbak metode.
Spuit die oondbak.
Pak vis kopstert langs mekaar en spesery met aromat, visspeserye en swart peper.
Meng room met 50 ml melk en die bruinuiesop.
Gooi bo-oor die vis.
Gooi gerasperde kaas bo-oor.
Gooi fyngedrukte chips bo-oor.
Sprinkel die pietersielie bo-oor.
Bak in oond 30 minute en eet dadelik.
CALAMARI BREDIE MET TAMATIES: [deur Huisgenoot Digitaal]
2 vinkelknolle, gekap
250 ml (1 k) rooi druiwesap
500 g calamari, skoongemaak, in skywe gesny en tentakels gekap
1 Verhit die olie in ’n kastrol oor matige hitte. Voeg die ui, brandrissie en vinkel by en roerbraai tot die groente begin verkleur. Voeg die knoffel en tamatiepuree by en kook 2 minute terwyl jy roer.
2 Voeg die druiwesap by en laat prut tot effens verminder.
3 Voeg die steranys, tamatiepuree, suiker en kaneelstok by. Roer die calamari in en laat prut ’n uur of tot die calamari sag is.
4 Geur met sout en peper en sit voor saam met korserige brood.