Posted on

Batter-fried Calamari Rings

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.

Continue reading Batter-fried Calamari Rings

Posted on

Spicy Rice

This rice great for using up leftover rice and will go well with meat, fish or chicken.  Ingredients such as peas, different types of herbs, nuts, etc. can be added as well.

500 ml freshly cooked basmati, brown or white rice
3 spring onions, finely sliced
30 ml coriander or parsley leaves, finely chopped
pinch ground coriander
pinch ground cumin
15 ml olive oil or butter
salt
freshly ground black pepper

  1. Cook the rice according to the instructions on the packet.
  2. Toss the hot cooked rice with the flavouring ingredients and keep warm until ready to serve.

4 to 6 servings.

SpicyBasmatiRice

Posted on

Home-made Sushi

A basic version of the ever popular Japanese delight. For best results, sushi should be assembled shortly before serving. Refrigerate after making and use within a few hours if raw fish is used or a day if cooked crab sticks or smoked salmon or trout was used.  For those who do not enjoy Nori (seaweed paper), turn the ingredients into a delicious Sushi Salad.

Continue reading Home-made Sushi
Posted on

Spicy Macadamia Nut & Fruit Bobotie

Meatless meals need not be without texture, taste or excellent nourishment. Serve this bobotie as the main dish with nutty brown rice and colourful vegetables or salad. Leftovers will step in well as a side dish with meat or fish.  Also see the traditional Bobotie recipe.

Continue reading Spicy Macadamia Nut & Fruit Bobotie
Posted on

Greek-style Spinach Rice (Spanakorizo)

Spinach and rice is a surprisingly good combination and stems from the Greek cuisine. Fresh, young spinach and a special flavourful rice e.g. short grain white or brown Basmati rice will make a good dish even better. Serve with any roast or stewed meat, especially lamb or chicken, as a border to surround a joint of meat, slices or portions.

30 ml sunflower or olive oil or 1/2 of each
30 g butter
125 ml chopped spring onion and or leek
5 ml crushed garlic or 2,5 ml garlic and herb seasoning
375 ml rice e.g. Basmati, white or brown, rinsed in a colander and drained
750 ml water
2,5 ml chicken stock powder
2,5 ml salt
pinch dried dill (optional)
200 g fresh young spinach leaves
30 ml chopped parsley
salt and freshly ground black pepper
crumbled Feta or Parmesan cheese (optional)

  1. Place the oil, butter or margarine, spring onion and/or leek and garlic or garlic and herb seasoning into a saucepan and saute very gently while stirring for 2 – 3 minutes or until softened. Add the rice and saute 2 minutes more while stirring.
  2. Add the water, chicken stock powder, salt and dill if used and bring to boil. Reduce heat, cover partly and simmer gently for about 20 minutes or until the rice is tender and dry.
  3. In the meantime, wash and drain the spinach well and break out any hard stems. Place the spinach into a saucepan and simmer gently for a few minutes until just limp or place into a bowl, cover and microwave on HIGH for a few minutes or until just limp.
  4. Drain the spinach well in a colander, chop coarsely by hand or very briefly in a food processor and add to the cooked rice together with the parsley and salt and pepper to taste.
  5. Spoon into a suitable dish for serving and keep warm. Serve as is or sprinkle with a layer of crumbled Feta cheese or Parmesan cheese if preferred.

6 to 8 generous servings.

Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 439.