Prawn Cocktails

Ingredients
lemon juice, to taste
malt vinegar, to taste
20 x raw tiger prawns, shells on
1 Little Gem lettuce
1 sprig fresh thyme, leaves picked
cayenne pepper, to serve

For the sauce
½ lemon, juice only
1 tbsp Worcestershire sauce
5 tbsp tomato ketchup
few drops Tabasco sauce
2 pinches smoked paprika
½ tsp paprika
1 tbsp double cream
4 tbsp mayonnaise
1 pinch cayenne pepper
pinch salt
1 tsp cracked black pepper

Method
Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water.

Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).

Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.

For the sauce, mix all the sauce ingredients together.

To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls.

Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper.

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Yankees

Rohanja
Foto MaroelaMedia

Bestanddele
375 ml meel
15 ml bakpoeier
knippie sout
1 eier
1 kp melk
Weense worsies ~ Jy kan ook ander worsies gebruik

Bestanddele Sous
250 ml tamatie sous
62,5 ml mayonnaise
62,5 ml kondensmelk

Metode Worsies
Klits eier en gooi melk by. Roer meel stadig in en meng. Voordat jy die weense worse doop kan jy ‘n sosatie stikkie deur die worsie druk en dan in deeg doop. Bak in warm olie.

Metode Sous
Meng sous bestanddele en bedien saam met yankees.

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CRUMBED MUSHROOMS

www.flippenlekkespices.co.za

Ingredients
20 medium button mushrooms halved
vegetable oil for frying
1 cup plain flour
Flippen Lekka Spice to taste
1cup milk
2 eggs
2 cups breadcrumbs.

Method
Heat the oil in a fryer (or deep heavy bottomed pot) to 180-190 C. Mix flour and spice in a large bowl, the milk mixed with eggs in another, and the breadcrumbs in a third bowl. Toss the mushrooms in the flour, then in the egg wash and then in breadcrumbs. Fry in batches until golden. Drain well on kitchen paper towels. Serve the mushrooms with tartare sauce.

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SEEKOSDOOPSOUS

Lynette Muller

Bestanddele
halwe pynappel
125 ml mayonnaise
50 ml tamatiesous
druppel Tabasco
knippie rooipeper
5 ml geurselsout
3 ml suurlemoenpeper
2 ml gedroogde, gemengde kruie
5 ml grasui, fyngekap

Metode
Kap pynappelvleis fyn op. Meng alles goed saam.

Wenk
Bedien met seekos, visfrikkadelletjies of skyfies met seekosgeur.
Sous kan gemeng word met gaar, gevlokte stokvis en as ligte maaltyd of voorgereg voorgesit word.

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Soet Hoendervlerkies met ‘n Byt

Huisgenoot

Bestanddele
60 ml (¼ k) meel
sout en peper
10 ml (2 t) Cajun-speserye
5 hoendervlerkies
30 ml (2 e) botter
3 jalapeno-rissies, gesny
250 ml (1 k) soetrissiesous
410 g (1 blikkie) Mexikaanse tamaties
45 ml (3 e) water
15 ml (1 e) room

METODE:
Voorverhit die oond tot 180 °C. Meng die meel, sout, peper en speserye.  ebruik die helfte van die mengsel om die vlerkies mee in te vryf en sit 30 minute eenkant om uit te droog. Bestrooi dan met die orige mengsel. Verhit die helfte van die botter in ’n kastrol oor matige hitte en braai die vlerkies aan albei kante bruin. Haal uit die kastrol, plaas in ’n oondpan en bak 15 minute in die oond. Voeg die jalapeno-rissies, soetrissie, tamaties en water in die kastrol wat vir die vlerkies gebruik is. Laat prut 5 minute, roer die room by en plaas die hoender terug in die kastrol.
Bron: Huisgenoot

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Russian Kebabs

Koos Goosen

Besatnddele
3 russiese worsies (in stukkies gesny)
8 kersietamaties
1 groot groen soetrissie (in 12 vierkante gesny)
8 gepiekelde uitjies
1 blikkie pynappelstukkies (205g)

Metode
Ryg bestanddele in stokkie, wissel af na smaak
Braai paar minute oor vuur en geniet
Geniet saam met ‘n lekker doopsous

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Kwarteleiers met swart sesamsout

 

 

 

 

 

 

 

 

 

 

Genoeg vir 6-8

Makliker kan dit nie en die eiertjies is tog so mooi.

12 kwarteleiertjies
125 ml seesoutvlokkies, soos Maldon-sout
60 ml swart sesamsaad
60 ml wit sesamsaad, liggies gerooster

1 Vul ’n middelslagkastrol met water en laat dit oor hoë hitte borrel.
2 Skep die kwarteleiers met ’n gaatjieslepel in die borrelende water.
3 Kook dit vir presies 1 min. Dreineer dadelik en laat koue water daaroor loop om die kookproses te stop.
4 Meng die sout en sesamsaad.
5 Sit die eiertjies in die dop op die sout voor en hou ’n bakkie vir die doppe byderhand.

Resep bron en foto: rooirose.co.za

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roasted onions

Shop online
6 large onions, unpeeled

Filling
1 cup barley
100 ml sultanas
1 packet dried apricots, or dried peaches, chopped
60 ml chopped parsley
60 ml chopped sage
1 tbsp crushed garlic and ginger paste
1 tbsp olive oil
125 ml freshly squeezed orange juice
125 ml chicken stock
1 dash salt and milled pepper

Method
Preheat oven to 180°C. Bring a pot of water to the boil and blanch onions in skins for 10 minutes. Remove from water, remove tops and peel away outer skin. Don’t cut off root end. Scoop out centre to create a cavity, leaving layers of onion as the ‘walls’. Or, chop it up and scoop it out. Reserve removed onion.

Boil barley with reserved onion in 2.5 cups (375ml) water for 15 minutes. Reduce heat and simmer until tender. Drain and cool. Mix barley, dried fruit, herbs, garlic & ginger paste and olive oil together. Season. Pack onions snugly into a roasting pan. Spoon filling into cavities. Pour over orange juice and stock. Bake for 35-40 minutes, or until soft. Serve with remaining barley and a green salad.

Great idea
Spice filling up with 1 tsp (5ml) each of ground coriander and cumin.

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Avodkado Ritz

Slaaisous
160 ml (2∕3 k) mayonnaise
45 ml (3 e) rooiwynasyn
80 ml (1⁄3 k) dik room
45 ml (3 e) gekapte grasuie
sout en rooipeper na smaak

Steurgarnale
300 g skoongemaakte, gestoomde
steurgarnale met
stertjies
2 avokado’s, gehalveer en ontpit

Metode
SLAAISOUS
Meng al die bestanddele saam.

GARNALE
Rangskik die garnale in die avokado-helftes en giet die slaaisous oor.

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Perske en parmaham voorgereg

Bestandele
(Gebruik hoeveelhede volgens smaak)
Soet ryp kaalgatperske, gewas en in skywe gesny
Parmaham of enige goeie papierdun gesnyde ham bv pancetta
Vars roketblare
Fetakaas, gekrummel
Olyfolie
Balsamiekasyn

Metode
Draai die parmahamskywe afsonderlik
om elke perskeskyfie. Verhit intussen
olyfolie in ‘n pan en braai die ham – en
– perskerolletjies tot bros. Bedien dit onmiddellik op vars roketblare en bedruip met olyfolie en balsamiekasyn.

Krummel Fetakaas oor en siedaar –
makliker en smaakliker kan dit wragtag
nie.

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