Hey everyone, I'm really excited. I have just received a email from Sonya (at the Beach Camp) and she found the missing goblet last week in the scullery tucked into some unused tupperware dish.
From her e-mail, 'please send love to the rest of the ladies!! Tell them the flowers are absolutely fantastic this year and I wish you were all here to enjoy them with me. Lots of love Sonya'
She has also sent through her recipe for her Seafood Paella ala Beach Camp. Here's the recipe:
Seafood Paella - ala Beach Camp
Ingredients
Black Mussels - a lot (1kg)
Prawn tails - a lot (1kg)
Calamari (5 tubes sliced)
Yellow tail (equivalent of 1 fish made to fillets)
Green Pepper x 1
Red Pepper x 1
Yellow Pepper x 1
Onions x 2
Garlic to taste
Rice
White Wine (Blanc de Blanc)
Chicken Stock
Fish Spice
Mixed Herbs
Cajun Spice
Oil
Method
- Cut the fish fillets into cubes.
- Boil / steam the mussels until the shell opens and remove the meat.
- Prawns must have the heads removed and be par cooked to get the tails off easily.
- Calamari must be cut into long strips, about 4cm, should to fine.
- Chop the onions fine and cut the peppers into strips.
- Crush the garlic.
- Rice can be boiled on the side.
- Heat up the cast-iron pot on the coals and add oil.
- When the oil is hot enough saute the onions, garlic and peppers.
- Then add enough white wine and throw in the mussel meat, prawn tails (unshelled) and fish, which is cut in cubes.
- Add the spices above with salt & pepper to taste. I don't use measurements in adding the spices just go by feel.
- Add the chicken stock cube and leave to simmer for a while. Once again I don't use timing, but go by feel and taste to see when the meat is ready.
- The alcohol must have cooked away - about 25min.
- 5 minutes before you are going to remove from the heat - add the calamari. The calamari is the most sensitive meat and it should melt in the mouth. About 3 minutes with the pot boiling should be sufficient to cook the calamari. Taste it if you have to check if it is ready.
- Pour in the cooked rice, but not so much that all you see is rice and nothing else. The rice will soak up the juice you have been cooking the dish in and the dish should be moist and juicy.
- Serve with a side salad - Greek is always good.
Don't know about all of you, but I think I'll give it a go this week-end!
Enjoy
Chicken Stock
Fish Spice
Mixed Herbs
Cajun Spice
Oil
Method
- Cut the fish fillets into cubes.
- Boil / steam the mussels until the shell opens and remove the meat.
- Prawns must have the heads removed and be par cooked to get the tails off easily.
- Calamari must be cut into long strips, about 4cm, should to fine.
- Chop the onions fine and cut the peppers into strips.
- Crush the garlic.
- Rice can be boiled on the side.
- Heat up the cast-iron pot on the coals and add oil.
- When the oil is hot enough saute the onions, garlic and peppers.
- Then add enough white wine and throw in the mussel meat, prawn tails (unshelled) and fish, which is cut in cubes.
- Add the spices above with salt & pepper to taste. I don't use measurements in adding the spices just go by feel.
- Add the chicken stock cube and leave to simmer for a while. Once again I don't use timing, but go by feel and taste to see when the meat is ready.
- The alcohol must have cooked away - about 25min.
- 5 minutes before you are going to remove from the heat - add the calamari. The calamari is the most sensitive meat and it should melt in the mouth. About 3 minutes with the pot boiling should be sufficient to cook the calamari. Taste it if you have to check if it is ready.
- Pour in the cooked rice, but not so much that all you see is rice and nothing else. The rice will soak up the juice you have been cooking the dish in and the dish should be moist and juicy.
- Serve with a side salad - Greek is always good.
Don't know about all of you, but I think I'll give it a go this week-end!
Enjoy
For more information about the Beach Camp http://www.ratrace.co.za/
1 comment:
What an awesome job you have done of the blog Patty!
Cheers & Thank you x
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