Tag Archives: seafood

easy prawn and mussel #curry

easy prawn and mussel #curry

This took me just over 15 minutes to make. Easy and delicious.

Prawn and mussel curry edited 800

Prawn and mussel curry
1 tin of diced peeled tomatoes
1 large garlic clove, grated
5 ml fresh ginger, grated
15 ml olive oil
10 ml of strong curry powder (all depends how strong you like it)
8 prawn heads
2.5 ml salt
8-10 medium prawns
15 mussels in shells

Cook the tomatoes, garlic, ginger, olive oil, salt, curry powder and prawn heads over medium heat for +-8 minutes. Stir constantly. It must have a thickish consistency. Add the prawns and mussels, cover your pot with a lid and allow to simmer for a further 8 minutes. Taste and adjust seasoning. If you want you can add a dash of cream but I love it just the way it is.

Comment on this Post

indian-flavoured salmon on lentil dhal + friendships + fine dining

indian-flavoured salmon on lentil dhal + friendships + fine dining

image

Food, I have come to know, is a universal language. Take my friend, Leonard, and me. We were born six days apart in the same year, in the same country, but we come from vastly different backgrounds: Me from the ‘Afrikaanse Vrystaat vlaktes’; he from Durban and of Indian descent. Somewhere in between, our paths crossed. Since then, we have cried and laughed and drank for hours in the kitchen, chopping away on chillies, garlic and ginger, and making masalas. In sharing our passion for food, we have cemented a friendship full of so many wonderful ingredients.

{This recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #9 competition}

image

Leonard has shown me all the tricks when it comes to Indian cooking. So for my fine dining dish, I wanted to pay tribute to my Gandhi, my life teacher and my friend. I want to take out the finest white linen and the finest silver and serve this Indian-flavoured salmon atop a lentil dhal. On the side, a crunchy raw beetroot and cumin salad sitting on a layer of fennel cucumber ribbons. The deconstructed milk tart, spiced with star anise, is a bit of my heritage. Both dishes brought together by the bond of friendship and spices.

So I would like to raise a glass to food journeys and friendships… And to Len: My guide and mentor on my very own passage to India.

image

 

indian-flavoured salmon on lentil dhal + friendships + fine dining
 
Author:
Ingredients
  • Indian flavoured salmon
  • 1tbsp olive oil
  • ½ tsp garlic, grated
  • ½ tsp ginger, grated
  • ½ tsp masala, medium
  • 200g Sea Harvest Lightly Smoked Salmon trout, defrosted and cut into 3cm x3cm blocks
  • Lentil dhal
  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 tsp masala, medium
  • ⅓ cup cream cheese
  • 3 tbsp water
  • 1tsp red wine vinegar
  • 150g cooked lentils
  • 1tbsp fresh coriander, chopped
  • Salt
  • Beetroot + cumin salad
  • 1 cup raw beetroot, grated
  • Large pinch of cumin seeds
  • Small handful of falvourburst micro herbs
  • Salad dressing
  • 2 tbsp red wine vinegar
  • 3tbsp olive oil
  • 1 tsp mustard powder
  • ⅛ tsp salt
  • ½ tsp sugar
  • ½ tsp black pepper, milled
  • ½ tsp fresh ginger, grated
  • Cucumber ribbons
  • 50g cucumber, cut lengthwise into ribbons using a potato peeler
  • 1 tbsp olive oil
  • 2 tbsp fresh fennel leaves, chopped
  • Salt
Instructions
  1. Indian flavoured salmon - Mix the oil and spices together. Rub into the fish.
  2. Heat a pan until it is smoking hot.
  3. Add the fish – skin-side down to the pan. Fry for 2 minutes. Add a drop of water to the pan and put a lid on for another minute.
  4. Take out of the pan and take the skin off the fish.
  5. Put the skin back into the pan and crisp up.
  6. Lentil dhal - Fry the oil and spices for about 2 minutes over medium heat. Add the cream cheese, water and vinegar. Cook through lightly.
  7. Take two tablespoons of the sauce out – we are going to use this when we assemble the dish.
  8. Then add the lentils to the pan and heat through.
  9. Taste for seasoning and add the coriander.
  10. Beetroot + cumin salad - Salad dressing – mix all the ingredients well together.
  11. Pour over the beetroot, cumin and flavourburst micro herbs and mix well.
  12. Cucumber ribbons - Add the olive oil to a pan and on medium heat warm the ribbons and fennel for about 3 minutes. Season with salt, remove from the heat.
  13. Cut the cucumber ribbons into 4 cm pieces and set aside.
  14. To assemble - Add the lentils in a small block mould. Stack with the fish, top it with a bit of sauce, some salmon skin and fresh herbs.
  15. On the side, place the cucumber ribbons on the plate and add the beetroot salad.

 

Spiced Milk tart cups + cinnamon twirls
 
Author:
Serves: 4
Ingredients
  • Cinnamon twirls
  • 12 strips puff pastry, cut into 1cm x 8cm lengths
  • 1 egg, beaten
  • 2 tbsp sugar
  • ½ tsp cinnamon
  • Milk tart cups
  • 1 cup of full-cream milk
  • 2 tbsp sugar
  • 1 star anise
  • Large pinch of salt
  • 1 large egg, separated
  • 1 ½ tbsp maizena powder mixed with 1 tbsp of the allotted milk
  • ½ tbsp butter (do not use margarine)
  • Cinnamon sugar mixture (left over from the twirls)
Instructions
  1. Cinnamon twirls - Brush the pastry strips with the egg wash.
  2. Mix the sugar and cinnamon together and sprinkle this over the pastry. Don’t use all the sugar as we are going to use it to top the custard as well.
  3. Twist each pastry strip into a straw-like twirl.
  4. Place on baking tray and bake for approximately 11-12 minutes – until cooked and golden brown.
  5. Milk tart cups - Mix the milk, sugar, star anise and salt in pot and bring to boil.
  6. In the meanwhile beat the egg yolks and then slowly add the Maizena. Mix well.
  7. Pour this mixture very slowly in the milk mix – I use a hand egg-beater to mix it in – to avoid lumps
  8. Cook for 5 minutes till cooked.
  9. Beat the egg whites until soft peaks start to form then slowly fold this into the custard.
  10. Always taste again for seasoning.
  11. Pour into cups, sprinkle with cinnamon sugar and serve with the cinnamon twirl on the side

 

 

 

 

Comment on this Post

malay infused seafood soup

malay infused seafood soup

malay infused seafood soupThis is my all-time favourite winter soup recipe. It lies very close to my heart for two reasons – I was introduced to this recipe by my wonderful chef friend, Louis Verwey (the recipe was very different then and I developed it as I went along into what it is today) and secondly this recipe took me through to the Top 50 of Masterchef SA and earned three overwhelming and resounding yes’s from judges Andrew, Bennie and Pete. My Masterchef journey was an incredible experience, it was an amazing roller coaster ride of emotions, nerves and sheer excitement but the best part was meeting all the fantastic people who all share a common passion – cooking! This adventure re-ignited in me the fire and a burning desire to learn and share in the fun, frivolity and sheer pleasure that comes with cooking and everything culinary. I am very proud to have made it into the Top 35 only to be booted out on the potato challenge. Needless to say I have not cooked or peeled a potato again – but that is a story for another day…enough about me…back to this exquisite soup …

malay infused seafood soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • For the stock
  • 1 celery stick, chopped (with the leaves)
  • 1 onion, cut in half (I keep the skin on - I only peel the onion if I want to make a clear stock)
  • 1 carrot, chopped (…again keep the skin on – didn’t we learn that all the nutritional value lies in the skin?)
  • 5 black pepper corns
  • 2 cardamom pods
  • 1 clove of garlic cut in half
  • 1 small bunch of parsley
  • 350g white fish – I use small whole hakes which I cut into chunks
  • 800ml water
  • 1 clove garlic, finely grated
  • Seafood
  • 24 mussels in ½ shell
  • 400 g kingklip (or any other firm white fish), cut into cubes of +- 2.5cm x 2.5cm
  • 12 de-veined prawns with shells – I love to keep heads on – if you do take the heads off, don’t discard these….add them to your stock
  • Other ingredients
  • 30g butter
  • 45 ml flour
  • 10 ml masala (I mix my own from the following ground ingredients: 15 ml turmeric, 15ml cumin, 10 ml coriander, 10 ml fennel, 15 ml hot “curry powder” this you can get from your local spice shop or supermarket)
  • 30 ml tomato paste
  • 1 ½ chicken stock cube, crumbled
  • 2 large tomatoes, peeled and finely chopped
  • Juice of ½ small lemon
  • For the gremolata
  • 30 ml chopped parsley
  • 1 clove garlic, finely grated
  • Zest of one lemon
  • One big squeeze of lemon juice
  • 30 ml olive oil
Instructions
  1. Prepare your stock by adding the first 9 ingredients in a pot and let it simmer for 20 minutes.
  2. Take the mussels and place them in a sieve and then put it in the stock to cook for 2 minutes. I do this to infuse the juices in the stock (and to defrost if still frozen). Take out and leave aside.
  3. Repeat the same process with the prawns – leave to simmer for about 3-4 minutes in the stock. Take out and set aside
  4. Take the stock and strain through a very fine sieve. Set aside. (You can discard the stock ingredients but it does make for a very nutritious and fishy treat for my two canine children!)
  5. Add the finely grated garlic to this stock.
  6. Now, melt the butter in a pot. Add the flour to make a roux. Stir for about 2-3 minutes. Then add the tomato paste and masala. Stir well.
  7. Add the warm stock - ladle by ladle - whisking briskly to make sure it does not form lumps. Once you have added the stock, bring it up to simmer - you will see that it has now thickened.
  8. Add the stock cube and the chopped tomatoes. Cook for about 5 minutes. Stir well.
  9. Now add the raw fish and let it simmer for +-3 minutes, then add the prawns and mussels.
  10. Add the lemon juice and stir lightly – be careful not to break the fish! Season for taste by adding salt and pepper, lemon juice.
  11. Simmer for a 5-10 minutes.
  12. Lastly, mix the last 4 ingredients together to make the gremolata and set aside
  13. To serve – in the bottom of a soup bowl put a dollop of the gremolata. Take the prawns out of the soup and place 2 prawns on each plate, add 3 or more pieces of fish. Strain the fish soup through a sieve and pour in the bowl around the fish and prawns. Add 3-4 mussels on top.
  14. Garnish with a few drops of gremolata on top. Serve immediately.

 

Comment on this Post