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23 February 2017Last updated
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Food | Recipes

Fishing for compliments

These scrumptious seafood recipes are sure to make you a winner at the next brunch-off

Camera Press
22 Jan 2016 | 12:00 am
  • Crayfish cakes.

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  • Coconut-crusted prawns.

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  • Smoked mussels in mustard sauce.

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  • Scallop and beef sausage kebabs.

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  • Clams in beef bacon sauce.

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Crayfish cakes

Prep time 15 mins
Cooking time 15 mins
Makes 6

400g crayfish tails
1 onion, finely chopped
2 garlic cloves, finely chopped
4 twigs fresh thyme, finely chopped
30g plain flour
2 eggs
Breadcrumbs, to coat
3 tbsp oil

Lemon wedges and micro herbs, to serve

Bring a pot of water to the boil and add crayfish tails. Cook until red, 8-10 minutes. Remove from pot and cool.

Break open the shells and remove the flesh. Flake flesh finely with forks.

Place crayfish flesh, onions, garlic, thyme, flour and eggs in a bowl. Mix well and season with salt and pepper. Divide the mixture into 6 patties. Place breadcrumbs in a plate and coat fish cakes with it. Heat oil in a pan on high. Shallow-fry cakes for 3-5 minutes on each side or until golden brown. Serve with lemon wedges, mayonnaise and micro herbs.

Coconut-crusted prawns

Prep time 10 mins
Cooking time 5-6 mins
Serves 4

70g flour
2 tsp smoked paprika
24 prawns, shelled and cleaned
2 eggs, beaten
100g desiccated coconut
Oil, for deep-frying
For the dip, mix
Juice and rind of 2 lemons
250ml low-fat yogurt
Handful of fresh coriander leaves, finely chopped

Mix flour and paprika in a bowl. Season prawns with salt and pepper. Roll in paprika flour and shake the excess off. Dip the prawns in the beaten eggs and then the coconut. Heat oil in a frying pan and deep-fry prawns for 5-6 minutes or until golden brown and crispy. Serve the prawns with the prepared dip.

Smoked mussels in mustard sauce

Prep time 10 mins
Cooking time 30 mins
Serves 4

250ml wood shavings
1kg fresh black mussels
For sauce
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
200g lean beef bacon
250ml chicken stock
125ml low-fat cream
3 tbsp wholegrain mustard

To smoke mussels, line the bottom of a pot with aluminium foil. Sprinkle wood shavings over it in an even layer. Now place a cooling rack over. Place the mussels on top and close the pot with a tight lid. Heat the pot on medium until smoke begins to appear from the sides.

Remove the pot from the heat and set aside for 20 minutes (do not open the pot during this period). Discard all the mussels that have not opened.

To prepare the sauce, heat oil in a pot. Add onion, garlic and beef bacon. 
Sauté for 5-8 minutes or until the bacon is golden brown. Add stock and let it simmer until the liquid reduces by half. Add cream and let it cook until the sauce thickens and has a creamy consistency. Add mustard and season well with salt and pepper. Add the smoked mussels and mix well.

Serve warm with fresh bread or salty crackers.

Scallop and beef sausage kebabs

Prep time 10 mins
Cooking time 20 mins
Serves 4

225g beef sausages, cut into 
24 rings
8 wooden skewers
16 scallops
1 chilli, finely chopped
1 handful of fresh parsley, finely chopped
2 garlic cloves, finely chopped
2cm thick ginger, peeled and finely grated
20ml canola oil
2 lemons, juice and rind of
400g raw whole asparagus

Heat oven to 200°C.

Prepare your kebab by threading one slice of beef sausage on the skewer followed by a scallop, then a slice of sausage, another scallop, and lastly another slice of sausage. Make 8 kebabs in the same sequence. Season well with salt and pepper.

Mix chilli, parsley, garlic, ginger, oil and juice and rind of lemon. Line the asparagus at the bottom of an oven pan and pack the kebabs on top. Sprinkle the parsley mix over. Bake for 15-20 minutes or until scallops start going brown and are cooked.

Clams in beef bacon sauce

Prep time 10 mins
Cooking time 20 mins
Serves 4

4 tsp canola oil
200g lean beef bacon
1 onion, finely chopped
2 garlic cloves, finely chopped
125ml chicken stock
125ml low-fat cream
Handful of fresh coriander leaves, finely chopped
2 red chillies, finely chopped
1kg clams
1 lemon, halved

Heat oil in a large pot until hot. Add beef bacon, onion and garlic. Fry for 5-8 minutes or until the bacon is crispy and golden brown. Add stock and cream and mix well. Reduce the heat and simmer until a creamy sauce forms.

Add the coriander, chillies and clams. Mix well with a wooden spoon and close the pot with a lid. Cook for 8-10 minutes or until the clams open up and are cooked.

Season well with salt and pepper and spoon into a serving bowl. Squeeze the lemon juice over and serve.

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