Ingredients 500g Mussels 1 glass dry white wine 1 tablespoon olive oil 1 shallot, peeled and chopped finely 2 cloves garlic, peeled and crushed 1 tablespoon fresh oregano, chopped 2 saffron strands (optional) 1/2 cup cream Salt and ground black pepper to taste Crusty fresh bread to serve Method Clean the mussels thoroughly in […]
Ingredients 2 tablespoon olive oil 2 thinly sliced shallots Pinch of saffron, (optional) 1 1/2 cups dry white wine 1kg mussels 2/3 cup cream Method Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron, if desired, and wine; bring to a boil. Add […]
Ingredients 50 black mussels 125 ml dry white wine 3 tbls butter 2 gloves garlic, finely chopped 1 cup parsley, finely chopped 1 large onion finely chopped 1 tomato, skinned and chopped pinch of dried thyme freshly ground black pepper to taste juice of 1 lemon 6 prawns 250 ml fresh cream Method Put […]
Ingredients 60 ml Cooking oil 3 Red peppers, sliced 1 Large onion, chopped 500 g pork, cubed 5 Chicken thighs, halved 1 L Boiling water 5 ml Saffron (optional) 4 Bay leaves 2 Blocks chicken stock 1 kg Kingklip fillets, cut into pieces 400 g Frozen prawns 500 g Mussels 500 g Calamari 500 g […]
Ingredients 1 Snoek (green on SASSI list) 4 chopped garlic cloves ½ cup butter or olive oil ½ cup apricot jam juice of 2 lemons olive oil salt and pepper 1 tot soy sauce (optional) 2–4 tots white wine (optional) dash of chilli sauce (optional) Method Using a small pot on the fire or […]
Bastings can be made using lemon juice, butter and other flavourings like Cajun, pesto, Thai sweet chilli sauce, apricot jam and tapenade. Ingredients 1 Braai ready Line Fish (Kabeljou, Yellowtail, Red Fish) Oil Salt Pepper Danie’s Lemon Butter Easy Option – try one of Danie’s Braai Sauces Method Oil the fish on both […]