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Various herbs and other ingredients can be added to salted or unsalted butter to produce different colours and flavours. They are sometimes referred to as compound butters or beurres composés. Here I have made anchovy butter. I love making flavoured butters and as they keep in the fridge, you can make once for a few … Continue reading Anchovy Butter
Making Snoek Soufflé is another way I use up my left over snoek from when we braai. You can use any leftover fish so there is no need to limit yourself to snoek. Snoek is a species of snake mackerel that is found off the coastal waters of South Africa. The ones we get here … Continue reading Snoek Soufflé
Being very lucky in the fact that fresh fish is readily available, I am able to shop for supper the day I want to eat fish. We have a fishmonger a block from the office and I head in there to see what they have available and then plan my meal around the fish. This … Continue reading Swordfish And How To Cook It
We have a very dear friend who is from Sweden - every year he hosts a party and one of the starters is always cured salmon. He orders a whole Norwegian salmon from Seafood On Sail and prepares it. As he tells it, gravad means grave and lax is salmon. The salmon would traditionally be … Continue reading Gravadlax | Salt And Sugar Cured Salmon
When Dave and I braai a snoek just for the two of us there is always a lot left over. So in order to make use of the leftovers we make a snoek paté using the flesh from the fish. Snoek is a locally caught fish that is sustainable. You might know this as barracuda … Continue reading Snoek Paté Using Braaied Snoek
We love a snoek braai and for as many families that braai this fish, there must be as many recipes. Most of my friends use apricot jam, but we have a different way of doing things in our house. Here is our recipe - try it and enjoy! Snoek Braai 1 whole snoekcoarse salt15 mls … Continue reading Snoek Braai
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
We were lucky to find some fresh sole and as it is such a subtle flavoured fish, I decided to make quite a robust sauce to go with it. This prawn and caper butter fits the bill perfectly. Prawn And Caper Butter Soles are not that easy to find in our local fishmongers. Here we … Continue reading Prawn And Caper Butter
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
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
I am convinced that less is more when it comes to pasta sauces and this Pasta With Salmon And Avocado was definitely moreish. When avocados are in season I tend to buy them to enjoy as an everyday treat. When they are out of season I look for frozen avocado, or guacamole made with previously … Continue reading Pasta With Salmon And Avocado
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
This recipe for pasta with a Scallop, Pea And Bacon Pasta sauce is a bit decadent, but worth trying! I thought the combination of flavours was absolutely perfect. We often see scallops being served on a bed of crushed peas with black pudding and that was the inspiration for this dish. Scallops are not local … Continue reading Scallop, Pea And Bacon Pasta