• Dinner,  Local food,  Lunch,  Recipes,  Seafood,  Soup

    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. Ingredients 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…

  • salmon fishcakes
    Dinner,  Lunch,  Recipes,  Seafood

    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. Ingredients 1 tin salmon One onion, cut into pieces One chili, finely cut One clove garlic, cut into pieces Some coriander, finely chopped Salt Pepper 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  Method 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…

  • Mussel Canapes
    Local food,  Party food,  Recipes,  Seafood

    Mussel and Calamari Coriander Canapes

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