09 Jun Seafood paella with mussels, prawns and boerewors served with deep fried battered hake, salmon fishcakes, naartjie salsa, corn salsa, cucumber salsa and sweet doughnuts with lemon and granadilla curd cream

Posted at 22:48h in Fruit, Kaapse Kombuis Kuiers op Radio KC, KWV, Main Ingredient, Mains, Pork, Recipes, Red Wine, Starters, Vegetables, White Wine by

Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 45 minutes
Cook Time
45 minutes
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 45 minutes
Cook Time
45 minutes
Ingredients
Seafood paella
  • 2 cups basmati rice
  • 10 ml Hinds spice for rice
  • 1 tin Rhodes Quality Mediterranean style tomato mix
  • 1 tin Rhodes Quality peas, drained
  • 400 g prawns, cleaned and blanched
  • Willow Creek Parmesan flavoured olive oil
  • 2 kg blanched opened mussels
  • 500 g thin boerewors, cut into smaller pieces and cooked
Deep fried battered hake
  • 1 kg hake, cut into strips
  • 1 cup Sasko self raising flour
  • 5 ml Hinds Mixed herbs
  • Salt and pepper to taste
  • 200 g Southern Coating batter mix
Salmon fishcakes
  • 500 g smoked salmon off cuts, chopped
  • 200 g breadcrumbs
  • 1 egg beaten
  • A handful of fresh coriander, chopped
  • Salt and pepper to taste
  • Willow Creek Parmesan flavoured olive oil
Sweet doughnuts with lemon and granadilla curd cream
  • 1 kg SASKO sweet dough bake mix, prepared according to doughnut instructions on the back of the packaging
  • 1 large tub Rhodes Quality granadilla pulp
  • Zest and juice of 1 lemon
  • 3 Egg yolks
  • 1/2 cup castor sugar
  • 200 g Butter, cubed
  • 250 ml cream
  • Enough oil for frying
  • Icing sugar to dust
Instructions
Salsas
  1. Naartjie salsa – Segment 2 naartjies, cube and mix with 1 tin drained and chopped Rhodes Quality apricot halves and 1 chopped red onion. Season to taste and place in the fridge until serving.
  2. Corn salsa – Mix 1 tin Rhodes Quality drained corn kernels with a handful of mint leaves, juice of 1 lemon and parmesan oil. Season to taste and keep in the fridge until serving.
  3. Cucumber salsa – Chop half a cucumber and mix the 6 chopped Rhodes Quality pickled onions. Add 10ml vinegar and some parmesan oil and season to taste. Mix and keep in the fridge until serving.
Seafood Paella
  1. Soak the basmati rice for 20 minutes, strain and place into a pot of boiling, seasoned water.
  2. Cook for 5 minutes, strain and fluff with the spice for rice and turmeric. Keep warm.
  3. Layer the rice with the tomato, peas, prawns, mussels and boerewors and drizzle with the parmesan oil.
  4. Place in the oven for 10 minutes until everything is hot.
  5. Serve with the salsas.
Deep fried battered hake
  1. Mix the flour with the herbs and season to taste.
  2. Make sure your hake is dried and dust in the flour.
  3. Mix the batter mix with enough water to make a thickish paste.
  4. Dip the dusted hake in the batter and fry until golden brown. Keep warm.
Salmon fishcakes
  1. Mix the salmon, breadcrumbs, egg and coriander and season to taste.
  2. Form a few cakes and fry in shallow parmesan oil until golden brown on both sides
Sweet doughnuts with lemon and granadilla curd cream
  1. Form about 20 balls out of the dough and let them proof for 30 minutes.
  2. Fry in medium hot oil and leave to cool. Dust with the icing sugar and keep aside.
  3. Place the granadilla pulp, lemon zest and juice, egg yolks, sugar and butter in a saucepan and place on a medium heat.
  4. Whisk until it starts to thicken. Cool down.
  5. Whisk the cream to stiff peaks and whip in the granadilla curd.
  6. Using a piping bag, place the cream inside with a nozzle and pipe the cream inside the doughnuts. Serve.