Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
28 March 2011
03 March 2011
28 February 2011
07 February 2011
COLLEGE: Kingklip en Papillote
En Papillote, "in parchment", it is a method of cooking usually fish or poultry in a folded pouch, pillow or parcel and then baked in the oven. The moisture from the food item, stock, wine, or water, is held in by the parcel, holding ALL the flavour in.
For our Kingklip en Papillote, we layered baby spinach, fennel bulb, onion, tomato, mushroom, topped with our filllet of Kingklip and a sprig of dill. To serve we made a creamy mousseline (veloute with cream).
For our Kingklip en Papillote, we layered baby spinach, fennel bulb, onion, tomato, mushroom, topped with our filllet of Kingklip and a sprig of dill. To serve we made a creamy mousseline (veloute with cream).
20 December 2010
RECIPE: Braaied, buttery Crayfish with garlic and parsley
For me, birthdays are best celebrated with food and friends... starting off the day with a spot of kreefing! You can NEVER beat a freshly caught, buttered braaied Crayfish!
Braaied, buttery Crayfish with garlic and parsley
Boil crayfish in a pot filled with water until it turns pink. Remove, drain and slice in half (lengthways down the middle). Chop up garlic and soften in a pan with butter, add the parsley. Pour the garlic and parsley butter over the Crayfish and braai flesh facing down for literally1 min. Pull of the braai and enjoy!!!
Boil crayfish in a pot filled with water until it turns pink. Remove, drain and slice in half (lengthways down the middle). Chop up garlic and soften in a pan with butter, add the parsley. Pour the garlic and parsley butter over the Crayfish and braai flesh facing down for literally1 min. Pull of the braai and enjoy!!!
08 November 2010
RECIPE: Garlicy, lemony prawns
When it comes to prawns, I am always on the hunt for that all you can eat sign at the restaurant and could quite literally eat more than a kilo! However, I'm not such a fan of the fried factor - I try to avoid it at all costs! So, here's prawns, the way I LOVE it...
My FAMOUS prawns
Serves 2 or as many as you want on a platter
Marinade 800g of whole deveined prawns in a ton of garlic, a glug of olive oil, loads of freshly squeezed lemon juice and a shake of Ina Parmans Rosemary and Olive Salt. I like to leave the heads on for flavour and shells on for crunch.
Lay the prawns out on a baking pan, pour the marinade over them and grill in the oven at 180C for 15min (or until pink). Or tip the prawns and marinade into a cast iron pot and cook on full for 5min (or until pink) - if there are too many to fit in the pot, cook half first. You will always hear people talking about floury over-cooked prawns... don't let this happen to you! The moment they start going pink, you've got about 1-2min left. If you are unsure of the cooking time, do one first and taste to discover the way YOU LIKE IT!
Serve with the sticky marinade - grab some baguette to mop up the juice!
My FAMOUS prawns
Serves 2 or as many as you want on a platter
Marinade 800g of whole deveined prawns in a ton of garlic, a glug of olive oil, loads of freshly squeezed lemon juice and a shake of Ina Parmans Rosemary and Olive Salt. I like to leave the heads on for flavour and shells on for crunch.
Lay the prawns out on a baking pan, pour the marinade over them and grill in the oven at 180C for 15min (or until pink). Or tip the prawns and marinade into a cast iron pot and cook on full for 5min (or until pink) - if there are too many to fit in the pot, cook half first. You will always hear people talking about floury over-cooked prawns... don't let this happen to you! The moment they start going pink, you've got about 1-2min left. If you are unsure of the cooking time, do one first and taste to discover the way YOU LIKE IT!
Serve with the sticky marinade - grab some baguette to mop up the juice!
Subscribe to:
Posts (Atom)
