Recipes SEAFOOD POT & ROOSTERKOEK
SEAFOOD POT & ROOSTERKOEK
I love everything about the combination of these heritage dishes and the twist that we have added to each of them. Each dish is easy to prepare and light on the budget. You can add to your seafood pot whatever is fresh and available and make it as indulgent as you wish and it is a real crowd pleaser! The combination of olive oil and butter ensures that is stays in a spreadable consistency and will keep for months. The roosterkoek mix is some of the best I have ever tasted make extra and freeze for those busy weekdays so that you will always have a taste of weekend on hand!
- WHAT YOU WILL NEED -
- FOR THE CAPE MALAY INSPIRED SEAFOOD PAELLA POT
- 2 large knobs of prepared coriander and lime butter
- 2 chopped onions
- 150 g of Delico sliced salami sticks
- 2 grated cloves of garlic
- 2 large table spoons of Cape Herb and Spice CAPE MALAY CURRY
- 200 g of large cleaned prawns
- 200 g of large prawns shell on
- 200 g of calamari tentacles and tubes (optional)
- 200 g of half shell mussels
- 500 ml of cooked long grain white rice (Spekko is best)
- 250 ml of prepared chicken stock
- 1 tin of chopped tomatoes
- Sugar snap peas
- Fresh chopped chillies, coriander and lime to garnish
- METHOD -
FOR THE CAPE MALAY INSPIRED SEAFOOD PAELLA POT (Serves 6 - 8; Prep time: 45mins; Cooking time: 30mins)
Place large cast iron pot on flaming fire. Then add the butter and stir until it starts to bubble then add onions and fry until golden brown.
Slice the salami and add to the onions followed by the garlic stir through well. Spoon the curry powder over the onion mixture and dry roast for about 2 minutes.
Add the calamari to the pot cook for about 3 minutes followed by the calamari and then the mussels - remove the shell on prawns for the garnishing process later on.
Spoon over the rice, chicken stock, tomatoes and cook gently for no more that 5 minutes then add the sugar snap peas and stir though.
Garnish with shell on prawns, chopped fresh chillies, coriander and limes. Serve with roosterkoek and butter.
FOR THE CORIANDER & LIME OLIVE OIL BUTTER (Serves 10 - 12; Prep time: 10 mins; Easy to prepare)
1. 250 g salted butter at room temperature
2. 75 ml Willowcreek Lime Olive Oil
3. 75 ml Willowcreek Coriander Olive Oil
4. 20 g Fresh coriander
5. Fresh Limes
Place butter in food processor and process for about 1 minute start adding the oil slowly and whip until smooth. Add fresh coriander and a squeeze of lime juice.
Spoon into butter dish, refrigerate and use as required.
FOR THE ROOSTERKOEK (Serves 10 - 12; Prep time: 45 mins; Cooking time: 15 min)
1. 1 kg Eureka Easy Home Mix
2. 1 x Yeast Sachet
3. 700 g Luke warm water
Mix dry ingredients and slowly add water. Knead. Allow to rise for 15 min.
Shape into 8 balls - flatten with hands and prove for 30 min.
Medium to hot coals 35 - 45 min.
Recipe and content creation by: Welcome to Mynhardt's Kitchens - Chef Mynhardt
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