Prawn kebabs

Prawn kebabs

prawn kebabs

These have got to be one of my favorites for summer over the braai. I’m not big on cleaning prawns so I always ask the fishmonger to shell them but leave the tails on. Prawns cook in about 4 or 5 minutes so there is no mucking around.

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Kingklip with lime and ginger sauce

Kingklip with lime and ginger sauce

poached fish

This is a really delicious meal for special occasions that will even impress the in-laws. The best part of it is that you won’t need to spend hours in the kitchen but it will seem as though you have. It’s all about the sauce, so be patient with it.

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Marinated salmon steaks

Marinated salmon steaks

salmon

This is the first of some quick, tasty and really delicious summer salmon recipes. Including the marinating this will take you 20 minutes. Most supermarkets have great fish counters these days and it’s perfect for a quick healthy dinner on the patio.

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Tandoori prawns

Tandoori prawns

tandoori spice

Tandoori prawns

Tandoori prawns are a real treat and with the weekend coming up you are going to want to try this one. Depending on which Tandoori masala you use the colour will be slightly different so try making your own Tandoori Masala

What you need

1kg peeled prawns tail-on
lemon wedges for garnish
oil

Tandoori Marinade

3 teaspoons crushed garlic
2 teaspoons finely grated ginger
3 cups of plain yogurt
2 chilies crushed
Juice of 1 lemon
4 tablespoons Tandoori masala powder
Salt and pepper

The process

In a large bowl, combine all of the marinade ingredients and mix until well combined

Add the prawns and mix to coat each prawn well, Cover and place in the fridge for about 4 hours. You can also use a plastic, sealable bag to marinade. Marinating for a long period is very important in this recipe, the flavor permeates the shrimp beautifully.

Remove the prawns from the marinade and allow the excess marinade to drain away. We use a sieve.

Grill the prawns under a hot grill, turning to ensure they are cooked through. You can cook them on the braai or in a grill pan on the stove, each method will give it a slightly different taste.

Pile them up on a plate, garnish with fresh mint or coriander and a good squeeze of lemon juice.

There is also a great Tandoori chicken recipe.

Creamy tuna and mushroom pasta

Creamy tuna and mushroom pasta

Tuna & Mushroom Pasta

Tuna & Mushroom Pasta Sauce

This is another really quick pasta sauce using tinned tuna which everyone has in their cupboard and makes a really hearty, tasty pasta. Serve it with a side salad and you have a meal that is really delicious. (serves 4-6 people)
What you need

450g tinned tuna
1 large onion finely chopped
3 tablespoons butter
100g button mushrooms halved
300ml cream
2 tablespoons tomato paste
Salt and pepper

The process

Melt the butter in a pan on a medium heat, add the onions and cook until transparent, add the tuna, mix well and heat through.

Add the mushrooms, tomato paste, season with salt and pepper and toss to combine. Add in the cream and stir well. Bring to the boil and remove from the heat straight away.

Add to enough cooked spaghetti for 5 people or so and toss it up for a really delicious meal in 10 minutes.

July 2012 Variation.

I added about 1 cup of grated mixed cheese while I was cleaning out the fridge and using up left overs. It was about half cheddar, a little gouda, a little parmesan and a little mozarella which i sprinkled over the top and then stuck it under the grill to melt befor serving. It was fantastic!

Mussels in white wine

mussels seafood

These are possibly the easiest and impressive starter or complete meal you can make for seafood lovers. (about 6 people)

What you need

2,5kg fresh mussels
1 clove garlic chopped
1 onion finely chopped
50g butter
250ml white wine
3 sticks celery with leaves roughly chopped
palm of finely chopped parsley
salt and pepper

The process

Clean the mussels very carefully, washing in fresh water, they should all be shut tightly and if not discard it.

Place the butter and olive oil into a large pot, add the onion, garlic and celery, season and cook for about 2-3 minutes, add the mussels and splash over the wine. Put the lid on and allow to steam for 5-7 minutes. When you remove the lid all the shells should be open. Any closed shells must be discarded.

Add the parsley, mix together and serve with toasted garlic bread.

Tempura

Tempura

tempura batter recipe

Tempura batter

Tempura must be one of our favorite indulgences and is all about the batter. You can cook almost any vegetable or shellfish tempura style. The crunch and bursts of flavor are seriously morish. Prawns are the real indulgence.

What you need

Peeled large prawns (leave the tails on
Kingklip strips (3-4cm wide, 6-8cm long)
Flour seasoned with salt for dusting

Batter

2 egg yolks
300ml iced water
2 cups flour
1 teaspoon salt

The process

Heat oil in a wok or pot and make the batter just before using, it is important to have the batter cold when it hits the oil.

Whisk the yolks and ½ the water together, sift in the flour and salt and stir lightly with chopsticks, add the rest of the water and mix to a smooth batter.

Dip each prawn or piece of fish in the seasoned salt, dip in the batter and then straight into the hot oil for 2-3 minutes or until golden brown and crisp.

Remove from the oil and drain in a sieve over a pot, don’t place on absorbent paper, they will lose their crispness.

Serve with soy sauce with some grated ginger for dipping.

Chinese food at its best, make a lot…

Salmon Teriyaki

teriyaki salmon

This Chinese food classic is just melt in the mouth tender from marinating. We usually have this as a starter but can be a fabulous main dish.

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