
Serve this flavourful soup with lots of crusty bread to mop up the sauce.
Continue reading Mussels in White Wine SauceServe this flavourful soup with lots of crusty bread to mop up the sauce.
Continue reading Mussels in White Wine SauceA recipe that will certainly win compliments – if not prizes! Serve as a starter with crispy bread and salad or as a main meal with rice and lightly cooked vegetables. Note: Select large calamari tubes for a quick and neat to make dish!
Continue reading Prawn Stuffed Calamari Tubes With Rosé SauceIf you are worried about embarrassing yourself in front of your date, or even worse, a client, because you do not know the difference between the terms carpacchio, ceviche or crudo on a restaurant menu, don’t fear, the answers are here. Included in this post is basic info on some of the most popular restaurant options containing raw or partially cooked fish or seafood. After reading this, you will be able to navigate a restaurant menu like a pro. Not to mention using foodie lingo in conversations. Recipes containing raw fish or seafood can be prepared at home with great success, as long as the freshest and highest quality fish or shellfish is used. Be sure to read the post How To Handle Raw Fish before trying these recipes at home.
While raw fish may seem like a strange dinner choice for some, chefs around the world are constantly experimenting with new ways to include raw fish and seafood on restaurant menu’s. Read the post Raw Fish Is Delish! for basic info on the most popular recipes where raw or partially cooked fish is used. The photo’s are guaranteed to convince you to try it at least once!
Ceviche consists of slices or cubes of raw fish or shellfish marinated in citrus juice. Seeing that Ceviche is not served raw like for instance tuna tartare, it makes for a great alternative for those who prefer not to eat raw fish. Ceviche is great alternative for raw salmon, tuna, etc. when making poke bowls.
The term “tartare” refers to a mixture of chopped raw meat or fish, mixed with seasonings and condiments. Steak tartare and Tuna tartare are the most popular.
Gravlax is a traditional Scandinavian dish where a fresh salmon fillet is cured with salt, sugar, and fresh dill. Gravlax is served on rye bread with a dill and mustard sauce.
A Poke bowl (pronounced PO-KEH) is a traditional Hawaiian dish. Although it has been around for decades, it is only about two years ago that is has become trendy world-wide. A traditional Hawaiian poke bowl consists of cubed raw fish, often tuna or salmon, which is seasoned with soy sauce and served on a bed of steamed sushi rice. The key is using high-quality fresh fish that’s meant to be eaten raw, i.e. sashimi grade.
Very neat to serve as a warm first course or light meal. A fragrant white rice such as Basmati rice or jasmine rices gives excellent results but brown rice, cooked until very tender, may also be used. If preferred, the prawns in the sauce may be replaced by shredded smoked trout or salmon, a small tin of anchovies drained, or 250 ml sliced and sauteed mushrooms. Left-over fish terrine may be served cold with bread or salad and pickles.
A paté or dip made from the flesh of roasted aubergines with ingredients such as garlic, olive oil, lemon juice and parsley. The paté looks similar to caviar, but does not have the same price tag. Pickled mustard seeds (pictured below) are also known as poor man’s caviar due to its texture which is similar to that of caviar. It is a tongue in the cheek expression for having a rich man’s taste but a poor man’s budget.
500 g aubergine/eggplant/brinjal
4 dried apricot halves (optional)
30 ml coriander, finely chopped
5 ml ground cumin medium
10 ml lemon juice
10 ml olive oil
10 ml crushed garlic
15 ml peanut butter
60 ml plain yoghurt (optional)
2 ml salt
pinch cayenne pepper (optional)
Notes
Store leftover paté in an airtight container in the fridge for 2 to 3 days.
6 servings.
Adapted from Gabi Steenkamp’s recipe.
It will be hard to outsmart this seafood soup with vegetables which covers two courses of the menu in one bowl!
Continue reading Seafood Vegetable SoupCombining microwave and conventional cooking is practical when making a quick supper. Serve with a crisp green salad and fresh bread.
Tempura is an authentic Japanese dish of seafood or vegetables that have been battered and deep fried. Tempura most likely established itself in Japan as a result of the Spanish and Portuguese missionaries and traders, who introduced deep-frying in oil during the late 1500’s. Tempura batter is a light batter which is made from cold still or sparkling water and wheat flour. Eggs, bicarb of soda or baking powder, oil, and/or spices may be added to the batter. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it.
Continue reading Tempura Prawns (Batterfried Prawns)Caesar dressing, whether store-bought or homemade, is a glorious thing. Its garlicky, cheesy, and with the unmistakable anchovy flavor and creamy texture it is the key to one of the best classic salads around. But if it’s so good, why limit it to only salad? In fact, why not use it to make a variety of other dishes infinitely better?
1. Use it as a marinade for meat. Toss chicken in Caesar dressing and let it refrigerate for a few hours or overnight. Then grill or roast to your heart’s content. All the garlicky goodness of the rich dressing soaks into the meat while tenderizing it and making it ridiculously moist.
2. Toss it with vegetables before roasting. Pick your veggies — broccoli, cauliflower, root vegetables, and potatoes all work well — and then toss them with dressing instead of olive oil and roast until they’re extra-caramelized and crispy.
3. Use it as a dip for crudité. Just like crisp lettuce loves Caesar dressing, so does just about any other raw vegetable. Pour it in a little bowl and get dunking.
4. As a dressing for pasta or potato salad. If you’re making pasta or potato salad, ditch your usual dressing and use Caesar instead. It’s thick enough that it will coat every inch of your ingredients and instantly boost the flavor.
5. Spread it on a burger bun or sandwich bread before assembling. Forget plain ol’ condiments like mustard or ketchup and slather Caesar dressing on your burger bun instead. Or spread it on your bread before making pretty much any sandwich — it plays well with turkey, ham, roast beef, and any mix of veggies.
6. Use it instead of mayo for tuna or chicken salad. Caesar dressing makes for a much more interesting tuna or chicken salad. Replace the mayo in any recipe with it and it will be one you actually want to eat.
7. Make a better coleslaw. Just like for pasta or potato salad, using Caesar dressing for coleslaw is a win. It adds instant flavor and brings that touch of richness that coleslaw desires. Try it instead of mayonnaise or buttermilk next time and you won’t be disappointed.
8. Spread it on fish before baking. Use Caesar dressing as a quick and flavorful sauce for fish fillets like salmon or cod. Just spread some evenly over the top of each piece and bake as usual.
9. Drizzle it over corn on the cob. Corn on the cob is wonderful with nothing more than a little butter and salt, but try switching up your routine next time by drizzling a little Caesar dressing over the cooked ear.
250 ml mayonnaise
30 ml extra-virgin olive oil
2.5 ml teaspoon salt
freshly ground black pepper
1 clove garlic, minced
1 olive-oil-packed anchovy fillet, patted dry and minced
30 ml freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
15 ml fresh lemon juice
5 ml Worcestershire sauce
Recipe from the Nordstrom Marketplace Cafe.
This recipe gives a contemporary twist to seafood dishes with trendy ingredients available in most quality supermarkets. The flavour and texture of fresh mango is preferable but if it is out of season, canned mango may be used in the salsa. I omitted the rice and served the prawns and mango salsa on a bed of fresh basil leaves.
A good dish with eggs to prepare a few hours ahead of time and bake shortly before serving.
Purchase the largest calamari rings available for the neatest end result. The tenderness of the calamari is often unpredictable but allowing the rings to thaw completely, frying only until cooked and adding salt after frying will prevent them from becoming tough.
Be sure to try the recipes for Prawn Tempura (Batter-fried Prawns) and Best-ever Batter-fried Fish for different types of batter.
A fish cake is similar to a croquette (see the recipe for Potato Croquettes here), consisting of a filleted fish and potato patty sometimes coated in breadcrumbs or batter, and fried. The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away.
500 g potatoes, peeled and cubed
200 ml water
2,5 ml salt
15 g butter
30 ml parsley or spring onion, finely chopped
2 x 220 g tins pink salmon, drained
1 extra large egg
50 to 100 ml cake flour
Crumb coating
60 ml cake flour
1 ml salt
1 ml freshly ground pepper
1 ml garlic and
herb seasoning
1 extra large egg
15 ml water
100 ml dried breadcrumbs
sunflower oil for frying
To serve
tartare sauce (try this home-made Tartare Sauce)
4 servings.
Recipe by Carolié de Koster from Art Of Cooking page 155.
Photo credit: www.lethabaherald.co.za
Variation
Tilapia, also known as St. Peter’s fish, is mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes. Tilapia is popular because it is a mild flavored, white-fleshed fish that is available throughout the year at a competitive price. The most popular product form is skinless and boneless fillets.
250 ml Orzo or Risoni (a form of short-cut pasta, shaped like a large grain of rice)
125 g cherry tomatoes, halved
60 ml parsley, finely chopped
30 ml olive oil
Salt & freshly ground pepper to taste
400 g Tilapia
45 ml cake flour
200 g butter
30 ml white wine
30 ml capers
2 servings.