easy seafood – My Whisk and I

Seafood Bake

May 19, 2024May 16, 2024by Karen ClaassenLeave a Comment

400g prawns, shelled and deveined
450g hake medallions (hake cut into more or less 3cm x 3cm)
500g seafood and fish mix
60g butter
4 cloves of garlic, minced
125ml white wine
10ml salt
125ml cream
1 lemon, zest grated

Topping:
1 x 200g box of KIPS, Bacon Flavoured Biscuits or any other savoury cracker
30g butter, melted
125ml grated parmesan cheese

Preheat your oven to 200℃ and place all of the seafood in a large oven dish. Flatten/spread out as evenly as possible. Set aside.
Add the butter to a small saucepan set over medium-low heat and allow it to melt.
Add the garlic and stir-fry for one minute.
Add the wine, turn the heat up to high and simmer rapidly until only half the original liquid remains.
Add the salt, a few good grindings of black pepper, the cream and the lemon zest.
Turn the heat down to a low simmer for 30 seconds or so, remove from the heat and pour over the seafood.
Mix through so that the seafood is coated in the sauce.
Place in the oven and cook for 12 minutes.
Crush the biscuits finely and add it to a mixing bowl.
Pour over the melted butter and add the parmesan cheese.
Remove the baking dish from the oven and evenly scatter the mixture over.
Return the seafood to the oven, turn the heat up to 240℃ and bake until golden.
Serve with charred lemon to squeeze over.

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Fish Parcels

February 27, 2023by Karen ClaassenLeave a Comment

4 portions of hake
2 sweet peppers, sliced
100g green olives, pitted
30ml capers, roughly chopped
60ml peppadews, chopped
2 lemons, quartered

Preheat your oven to 200℃.
Cut 4 pieces of baking paper to more or less 30cm x 30cm.
Place a portion of hake in the centre of each paper square and season with salt and pepper.
Add the sweet peppers, olives, capers and peppadews to a small bowl and mix through. Divide the mixture equally and spoon onto the fish.
Squeeze the juice of a quartered lemon over.
Bring the two opposite sides of the paper together and fold over twice.
Now twist the ends to enclose the filling.
Place on a baking sheet and bake for 15 minutes.
Serve the fish in its paper parcel.

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Prawn Cocktail

October 22, 2021October 17, 2021by Karen ClaassenLeave a Comment

This is a classic prawn cocktail recipe and although it has been around for always it is ever popular, quick and easy to put together.

60ml butter
3 cloves of garlic, minced
400g shrimps/prawns, shells removed and cleaned
half a red onion, finely chopped
60ml mayonnaise
15ml tomato sauce/ketchup
15ml lemon juice
5ml Worcestershire sauce
iceberg lettuce
extra lemon wedges to serve

Melt the butter in a large heavy base frying pan and add the garlic and prawns. The prawn should be spaced slightly apart and not be crowded into the pan – cook more than one batch if your pan does not allow enough room for this.
Cook the prawns for about 3 minutes, stirring occasionally, until pink.
Remove from the pan and allow to cool.
Chop the red onion very finely and add it to a mixing bowl with the mayo, tomato sauce, lemon juice and Worcestershire sauce. Mix through.
Chop the prawns into chunks and add it to the sauce mixture.
Shred about 2 cups of lettuce and add that to the rest of the ingredients. Mix thoroughly.
Scoop the mixture into serving bowls/glasses/cone-shaped tuilles and serve with a wedge of lemon.

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Creamy Prawn Spaghetti

August 3, 2021August 3, 2021by Karen ClaassenLeave a Comment

The sauce for this prawn dish is absolutely delicious! It is creamy and cheesy and brings all the flavours together. No bread is needed to mop up the sauce as the pasta absorbs it all. Give it a try, you will love it! Feeds 4 hungry adults.

250g spaghetti
30ml butter
400g prawns
3 cloves of garlic, minced
65ml dry white wine
250ml cream
125ml chicken stock
50g parmesan cheese, grated
a handful of parsley, chopped

Cook the spaghetti according to the packet instructions.
Place a large saucepan onto medium-high heat and add the butter.
Add the prawns and garlic and stir-fry for 2 minutes.
Now add the white wine and cook until reduced by half.
Add the cream, chicken stock and parmesan and turn the heat down to a slow simmer. Cook until the sauce has thickened.
Add the cooked spaghetti to the mixture and give everything a thorough mix-through.
Finish with a scattering of parsley before serving.