Thai red curry soup with giant periwinkle

This soup turned out very tasty indeed! The red curry with the creamy coconut milk and fishy periwinkle taste make for a wonderful starter. Dip a piece of panini bread to soak up the wonderful flavours.

1 tablespoon coconut oil
1 onion, chopped
1 teaspoon chopped galangal or ginger
half a teaspoon chili flakes
1 tablespoon red curry paste
1 spring onion, chopped
1 carrot, diced
1 tomato/ 3 cherry tomatoes, sliced
salt an pepper to taste
1 cup chicken stock
one tin coconut milk
2 lemongrass sprigs, finely cut
200 g chopped cooked giant periwinkle (also called allikreukel)
(can be replaced by shrimps/prawns)
2 tablespoons fish sauce
juice of half a lemon

In a pot, heat the coconut oil. Add the galangal or ginger, chili flakes, curry paste, onion and spring onion to the pot and fry for 3 minutes. Add the chicken stock and the carrots. Boil for 10 minutes. Add the tomatoes, salt, pepper and lemon grass and let boil for another 5 minutes. Then add the coconut milk, periwinkle, fish sauce and lemon and let cook for a further 10 minutes.

Garnish with fresh coriander and serve with some bread.

beautiful giant periwinkle
Beautiful giant periwinkle

Salmon Fishcakes

salmon fishcakes
salmon fishcakes

So you feel like having some fish tonight but only have a tin of salmon? Here is an easy recipe for you to get your fishy satisfaction.

1 tin salmon
One onion, cut into pieces
One chili, finely cut
One clove garlic, cut into pieces
Some coriander, finely chopped
Cayenne pepper
Lemon juice
Some flour – about ¾ cup or less
Some milk – about 1/3 cup
2 eggs
1 tomato, sliced
Half a cup coconut flakes

Fry half a cup coconut flakes in a little bit of oil on very low heat for about a minute. Let cool.
Fry the garlic, onion and tomato with some oil and salt and pepper.

In a bowl mix the eggs with the rest of the ingredients (salmon, salt, pepper, chili, coriander, coconut flakes, lemon juice, onion mix, milk and flour).

The mixture shouldn’t be too runny but also not to stiff.  Fry spoon-fulls of salmon mix, 2 at a time in some oil. Turning it from side to side until golden in colour.

Serve with rice, cucumber and carrot slices, and oyster sauce – which gives that extra fishy taste.

I made a sambal to go with the fishcakes.
sambal oelek, mayonnaise, jalapeno, pepper and a bit of milk


Mussel and Calamari Coriander Canapes

Mussel and Calamari Canapes
Mussel and Calamari Canapes

A creative summer canapé. Collect and wash shells from the beach to create this easy but creative canapé.

200 g mussels
200 g baby calamari
1 onion
some black pepper
some salt
fresh coriander leaves for garnish
a squeeze of lemon juice
1 tbs butter
fresh cucumber slices

In a frying pan, fry the chopped onions in butter for about a minute. Add the mussels and calamari. Also add the spices and lemon juice. Fry for 5 minutes.

Prepare your shells.  Add some cucumber to the shells, then fill them with the mussel and calamari mix. Round off with some fresh coriander and some more lemon juice to taste.