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Today is Tandy Tuesday, and it is also nearing the start of the new crayfish season. I have given a few crayfish away as gifts to make sure we get through the pile left over from last season. However, rumour has it that we may only be able to catch one crayfish per day, and … Continue reading Crayfish Pasta With Brandy And Mascarpone
Snoek is a locally caught fish which exists in abundance. It is a well known Cape line fish and is available seasonally. Barracouta is the same fish but is caught in New Zealand. The sad thing is that one of the local fishmongers is selling the New Zealand fish as opposed to our locally caught … Continue reading Snoek Pie Made Using Up Leftovers
As we draw closer to the end of the off season, I have to clear my freezer of the crayfish we caught last season. This very simple dinner of crayfish with cheese and mushroom sauce was served with sautéed potatoes. Our crayfish season lasts from November until Easter weekend with a lot more off time … Continue reading Cheese And Mushroom Sauce
My Laksa Lemak, or spicy noodle soup, has been made with tofu and prawns to be as traditional as possible. I am going to try and make one dish each week related to the quiz that PinkPolkaDot posts on a Friday. This week, the dish is Laksa which I have taken from my Curry recipe … Continue reading Laksa Lemak | Spicy Noodle Soup
Inspired by visits to France, I made lobster provencale. Lobster Provencale | Provencal I mistakenly did not close the freezer door properly, and ended up defrosting the entire contents. We keep some crayfish tails in the freezer so that out of season we can still enjoy the fruits of Dave's labour. I paged through my … Continue reading Lobster Provencale
Kabeljou (Kob) is a locally caught fish that is quite gamey and can take on a lot of strong flavours. I wanted to make this Caper Lemon Butter Sauce to accompany fish for some time and I can really recommend it for any white firm flesh fish. Lemons should be a staple ingredient in any … Continue reading Caper Lemon Butter Sauce
I am not going to wax lyrical about the abundance of fresh seafood I have access to, but I am going to sing the praises of using coconut oil when cooking mushrooms. I made use of a simple meal to add this extra depth of flavour to our enjoyment. Here I have made gurnards with … Continue reading Gurnards With Mushrooms And Peas
The only way to achieve the colour in this nero risotto is to make use of squid ink. This can be found in an Italian grocery store, or a deli that sells interesting and unusual ingredients. Nero Risotto With Peas And Prawns The first time I made risotto I promised myself it would be the … Continue reading Nero Risotto With Peas And Prawns
Tuna is the most amazing versatile fish you will come across. It can be eaten raw or cooked - but needs to be treated with love and respect. It will take on any spices, but make sure you do not overpower the tuna or you will not get to taste it's beautiful natural flavour. For … Continue reading Oriental Dressing To Serve With Tuna
Fresh fish cannot be beaten - and we are very fortunate to have an amazing fishmonger two blocks from our office. Being winter, I can confidently shop for fish and keep it in the cooler bag I got from Marks & Spencer. My choice for the day was gurnards, and for a first time try, … Continue reading Gurnards With Scallops
I am so inspired by Gordon Ramsay - he really appeals to me. At first, I could not watch one of his shows - the bleeping turned me off. But, now, with the swearing being left in, I watch every program and I am hooked. DONE! my new favourite ending to any meal. This recipe … Continue reading Crayfish With Caviar And Potatoes
Tuna is by far my favourite fish! It is so versatile and can be treated like any good fillet steak. Having not had fresh fish for the entire time we were in Italy, I could not wait to visit Seafood on Sail and see what they had in stock for me. I chose two lovely … Continue reading Tuna Steak Tartare And Seared Tuna
If you have ten minutes to prepare a meal, then this Seared Tuna Served On A Bed Of Noodles recipe is perfect. The key with tuna is to make sure it is super fresh. You can freeze it if you want to or if you have more than you can eat in one meal. To … Continue reading Seared Tuna Served On A Bed Of Noodles
This recipe for tuna with ginger relish is a lovely way to spice up your supper. It is important to just sear the tuna. It is more like a steak than typical seafood and needs to be served rare. You want to be able to enjoy the taste of the fish. Tuna is quite strong … Continue reading Tuna With Ginger Relish