Fish Paste Mix 1 tin john west mackrel in oil with a tin john west sardines in oil and about 3 john west anchovies blend well and serve Pickled Fish Ingredients 800 g Skinless Hake or Kingklip 15 ml Oil Seasoned flour (flour with Sea salt and White pepper)
6 Bay Leaves 4 Onions sliced 375 ml Brown Vinegar 250 ml Water 185 ml Sugar 15 ml Turmeric 45 ml Curry powder 45 ml Corn Flour 5 ml Salt 10 Mixed Peppercorns Instructions Cut Hake into large cubes. Dust with the seasoned flour and fry in hot oil until golden brown and cooked through. Remove from the pan and set aside on absorbent paper. Cook onions for 10 minutes in vinegar, water, Bay Leaves, sugar, Turmeric, curry powder, Atlantic Sea and Mixed Peppercorns until soft. Mix the corn flour with a little water and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens. Layer the fish with onion sauce and cover. Refrigerate for 1 2 days before serving to allow the flavors to develop Shrimp Po Boy Carrot Cajun Soup
Yield: Serves 4 Prep Time: 15 minutes Cook Time: 45 minutes Ingredients: for the shrimp: 12 large shrimp, peeled and deveined 1 tablespoon extra virgin olive oil 1/2 tablespoon Cajun seasoning 1/2 cup fine cornmeal salt and pepper for the soup: 4 tablespoons extra virgin olive oil 1 yellow onion, diced 1 lb carrots, peeled and chopped 4 cups chicken stock 1 tablespoon Cajun seasoning 1/2 cup whipping cream chives for garnish salt and pepper to taste
Directions: for the shrimp: In a large bowl, combine cornmeal, Cajun seasoning, s&p. Toss the shrimp into the bowl coat the shrimp with the cornmeal mixture. It doesn t have to be completely covered just enough to get some texture on the shrimp. In a large skillet preheated to medium-high heat, add the olive olive. Working in batches saute the shrimp, about a minute per side. Remove shrimp from skillet and set aside. for the soup: In a large Dutch oven, preheated to medium-high heat, add the olive oil, onion, s&p. Saute onion until softened about three minutes. Next, add the carrots and Cajun seasoning. Continue to cook until the carrots have softened about five minutes. Next, add the chicken stock and bring the soup to a boil then to a simmer. Cover and cook for about 15 to 20 minutes. Once cooked, turn off the heat and blend the soup in batches in a blender or use an immersion blender right in the pot. When the soup is to the right consistency, stir in the cream. Ladle the soup into bowls, add the shrimp, and garnish with chives. Kerrievis (my Banting weergawe)
Louise Venter : 1 kg ferm visfilette Kerriesous: 100ml olyfolie 2 uie, dun gesny 3 knoffelhuisies fyngemaak 350 ml wit druiweasyn 100 ml water 5 ml stevia 15 ml borrie 30ml matige kerrie 5 ml allspice 5 ml gemmer 2 rissies fyngesny of 5 ml rissiepoeier 5 lourierblare Handvol vars koljander sout en peper na smaak Geur die vis met die sout en peper. Verhit jou oond tot 200 C. Plaas die visfilette op n bakplaat. Geur met sout en vars gemaalde swartpeper. Plaas in die warm oond en rooster vir 8 10 minute. Verhit die olie in n kastrol en braai die uie, knoffel,
kerriepoeier en borrie saam vir so 5 minute. Meng die stevia, asyn en water saam en voeg by. Geur met allspice, sout en peper en kook vir 10 minute met die deksel op. Voeg vars koljander by en kook nog 5 minute. Pak jou gaar vis in n bak en gooi die warm sous oor. Laat afkoel en maak toe met kleefplastiek. Laat vir 2 3 dae in die yskas om lekker te piekel. TUNA SLAAI 1 blikkie tuna, gedreineer 2 hardgekookte eiers, gekap 60 ml mayonnaise 15 ml gekapte grasuie 150 g blaarslaai, in repe gesny Meng alles goed saam en geur na smaak. Verkoel voor opdiening. 3 Porsies = 150g/Porsie * 1021kJ * Total Fat 15g * Protein 21g Total Carbs 6.4g * Net Carbs 5.9g
Pilchard Doopsous Pilchard doopsous: n Blikkie Pilchards in rissiesous, 4 skutte Tobasco sous, 3 eetlepels Mayonaise, 3 eetlepels tamatiesous, 3 eetlepels Chutney. Ontbeen die pilchards en haal die binnegoed uit. Maak fyn en meng die ander bestanddele by die Pilchards. Crab and Burrata Brioche Strata with Fresh Tarragon
Yield: Serves 4 Prep Time: 10 minutes + overnight chill Cook Time: 40 minutes Ingredients: 5 eggs 1 1/2 cups whole milk 1/2 cup sour cream 1/2 teaspoon salt 1/4 teaspoon pepper 1 large loaf brioche, cubed 2 tablespoons chopped fresh tarragon, plus more for topping 1 teaspoon lemon zest 1 tablespoons lemon juice 1 1/2 cups lumb crab, cooked and chopped 8 ounces burrata, sliced Directions: In a large bowl, combine eggs, milk, sour cream, salt, pepper, tarragon, lemon zest, and lemon juice. Add the bread cubes and gently toss to combine. Pour into a greased two quart baking dish. Cover with foil and place in the fridge overnight.
The next morning, preheat oven to 350 degrees. Bake strata for about an hour. I would check about 50 minutes in to make sure everything looks good. Remove from oven and let it cool slightly. Top with burrata and fresh tarragon. Serve immediately. Fatima s Pickled fish recipe Ingredients 10-15 pieces of fish ( I m using hake) 6 / 8 large onions chopped into rings 1 cup of water 1 cup of vinegar 5 bay leaves Some peppercorns Coriander seeds 1/2 cup of sugar 2 tsp of salt 2 tablespoons of masala 2 teaspoons of turmeric Some cake flour
You may use pickled fish masala Method Season fish with 1 tsp of salt and fish masala and some turmeric or packo masala, dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish.place in a big bowl and put aside. In a medium sized pot on high heat add a cup of water and a cup of vinegar, five bay leaves and some peppercorns,2 teaspoons of turmeric and 2 tbsps of fish masala or packo masala ( pickle fish masala you may use ) and 1and a 1/2 tsp of salt. Bring to the boil and add six to eight onions that has been chopped/ ringed onions Add half a cup of sugar. Simmer for 8 minutes until all the flavours has infused into onions. Take off heat and pour over the fish in a bowl Wait to cool. Cover and place in fridge until ready to eat. Enjoy. Tip Do not cook onions for too long or fry them, this is a pickle, meaning the onion should still have a tiny bit of crunch to it. Delicious Tuna Cakes
Makes about 12 tuna cakes 2 x 175 g cans tuna, drained 1 egg, beaten 2 Tbsp. parsley, chopped 1 small onion or 6 spring onions, chopped 1/2 cup potato mash 1/4 cup flour Salt and freshly ground black pepper to taste Oil for frying Method To make the tuna cakes, mix all the ingredients together in a bowl. Form small cakes with your hands. Arrange the tuna cakes on a tray and place in the fridge for several minutes. Heat more oil in frying pan and fry the cakes until golden brown. Serve with the dipping sauce of your choice e.g sweet chillie sauce and lemon wedges. Useful Tips Fish cakes freeze well. Simply wrap each one in clingfilm and freeze for no longer than 2 months. Adapted from: Rhodes recipes
Seafood Marinara Ingredients 2 kg linguini 6 fresh basil leaves 2 cans whole tomatoes chopped 2 cans tomatoes sauce 2 cloves garlic 1/2 cup chopped onions 1/4 cup wine 1/2 stick butter 2 tbsp. olive oil 2 tbsp. sugar salt and pepper 500 g clean calamari sliced 500 g. cleaned shrimp 500 g scallops 500 g mussels cleaned Instructions 1.Bring a large pan of salted water to a boil. 2.In a separate pot, sauté garlic, basil, and onion in olive oil. Add tomatoes, sugar, salt and pepper and wine and cook on a low boil for 25 minutes.
3.Add all of the fish to the sauce, and continue to cook for another 10 minutes. 4.Add 1/2 stick of butter then cook linguini in boiling water until al dente, strain and place in large serving bowl. 5.Pour sauce, with sea food, over linguini and top with grated Romano cheese. 6.Serve with crusty bread.