african vanielje on Aug 27 2007 | Filed under: ...from the sea, how to
For humane reasons you can put the live crayfish in the freezer first, if you like. This doesn’t kill it, it just puts it into a deep sleep.
Take the crayfish straight from the freezer and plunge it into a pot of boiling water. Make sure the pot is deep enough to submerge the crayfish completely.
Boil [...]
african vanielje on Aug 27 2007 | Filed under: ...from the sea, BBQ, vkcb
Clean and butterfly the fish.
Lay it on a platter face up and drizzle with extra virgin olive oil
Sprinkle with chopped fresh herbs - thyme, flatleaf parsley and mint
Season with freshly ground black pepper and sea salt
Cut wedges of lemon and partially squeeze over the fish
When the coals are grey and ashen, slide the fish, skin [...]
african vanielje on Aug 27 2007 | Filed under: ...from the sea, how to
First the fish has to be scaled and gutted. This means scraping off all the scales and removing all the viscera (everything that you find in the stomach cavity).
SCALING: If you are going to remove the skin before eating, don’t bother. But if, like the sea trout on the barbecue, the crispy, smokey skin is [...]
african vanielje on Aug 27 2007 | Filed under: ...from the sea, Africa, BBQ
Fish, for me, has long been associated with outdoor eating and the smoky tang of burning wood, overlaid by the smell of the sea. Growing up near the ocean certainly has its advantages. I have crystal clear memories of being collected from school and going home, not to do homework, but to change into [...]
african vanielje on Aug 27 2007 | Filed under: vkcb
2 cups rolled organic oats
1 cup dessicated coconut
1 cup organic plain (cake) flour
1 cup granulated sugar
1 cup organic butter
1 1/2 Tablespoons golden syrup
1 teaspoon bicarbonate of soda
In a pot slowly melt the butter and sugar
Add the bicarb and the syrup and stir ’til incorporated
Mix the dry ingredients
Pour the butter mix into the oats and mix [...]
