Festive, Family & Seafood

‘Tis the season to eat! This year, we put a coastal spin on our Christmas spread, shining a spotlight on scrumptious summer seafood. We collaborated with SUPERSPAR Salta to share this three-course menu by Chef Kayla-Ann Osborn!

 

Squid in Romesco Sauce With Toasted Almonds and Fresh Basil 

This recipe is easy and absolutely delicious. Everyone licks their bowls when they’re finished!

 

INGREDIENTS

• 2kg squid or calamari, cleaned (it can be baby squid, rings or tentacles)
• 2 onions, peeled and finely diced
• 3 cloves fresh garlic, peeled and chopped
• 2 – 4 green chilli, depending on preference 
• 2 red peppers, cored and chopped 
• 4 ripe tomatoes (I am pedantic about this – they must be well-ripened and sweet!)
• 1 cup cream or coconut cream 
• 2 handfuls of fresh basil 
• 1 handful of toasted almonds 

 

METHOD

1. In a large pot, heat some olive oil and add the onions. Season with a little salt and fry on medium heat until almost cooked, stirring frequently. 
2. When almost cooked, add in the garlic, chilli and red peppers and fry for a few more minutes. Add in the tomato, fry for a few more minutes, and then add in a cup of water or vegetable stock. Turn the heat down, cover with a lid and simmer for 20 to 30 minutes, stirring every five minutes. Remove the lid and then cook down until almost all the liquid is gone. 
3. Add in the cream and cook for another 10 minutes, until your sauce has thickened. Remove from the heat. Add in one handful of the basil and then blend until smooth (I usually use a hand blender). Taste for seasoning and add salt to your liking. This can be made the day before. 
4. When you are ready to serve, heat up a heavy-based pot with a good splash of olive oil. Rinse the squid and dry well. When the oil is very hot, add the squid to the pot and season. Fry for a maximum of two minutes and then add in your sauce. Cook for another three minutes so the sauce is piping hot. 
5. Remove from the heat, finish with pulled fresh basil leaves and the toasted almonds. A good bread for dipping is a must.

 

 

Prawns With My Favourite Sauce

This is a firm favourite over the holidays. I don’t have a name for the sauce, but it’s just delicious.

 

INGREDIENTS

• 800g whole prawns, vein removed 
• 300g butter 
• 2 tsp smoked paprika (this must be very good quality – I use locally made paprika from Ground Up)
• 3 cloves fresh garlic, peeled and chopped 
• 1 – 4 red chilli, chopped, depending on your preference 
• Zest and juice of 2 lemons
• 1 bunch of coriander- well washed, stems removed 
• 2 sachets of chicken or veg stock

 

METHOD 

1. In a medium-sized saucepan, slowly heat the butter. It is important not to burn it. Once just melted, add in the garlic, chilli, paprika and lemon zest. Stir over low heat for three to four minutes, allowing the garlic to soften and the spice to cook without burning. 
2. Add in the lemon juice, three tablespoons of water and the stock, stir for another minute, and then remove from the heat. Add in the chopped coriander. 
3. When you are ready to serve, season and oil the prawns slightly. You can either cook them on the braai or in a pan. I prefer the braai. Over a medium heat, cook the prawns on either side for two minutes. They will turn bright orange. Place a heavy-based cast iron pan or pot on the fire or the stove and heat the sauce in this. Finish the prawns in this sauce with a splash more lemon. This saucy prawn goes beautifully with fried rice or with fresh sourdough and salad.

 

Tip: Chicken cooked in the sauce is delicious too. 

 

 

White Chocolate Namelaka With Summer Strawberries and Ginger Tuille 

Namelaka is a rich, smooth chocolate cream. It’s best made the day before. 

 

INGREDIENTS

For the Namelaka

• 200g milk
• 10g liquid glucose (available at a chemist or Bake a Ton)
• 5g gelatine powder
• 370g white chocolate (Bake a Ton sells good quality white chocolate)
• 400g creme fraiche
• Zest of 2 lemons 

For the Ginger Tuille 

• 2 egg whites (about 50g each)
• 100g of icing sugar
• 100g of flour 
• 30g butter, melted 
• 1 tsp dried ginger powder 
• Pinch of salt

 

METHOD

For the Namelaka

1. In a saucepan, heat the milk and liquid glucose to just before boiling. Soak the gelatine in two teaspoons of water. Once the milk is hot, remove from the milk and add in the soaked gelatine, and then pour over the white chocolate in a large mixing bowl. 
2. Allow to stand for two minutes to melt the chocolate and then stir until smooth. Add in the lemon zest and crème fraiche and then blend with a hand blender until smooth. Seal well and refrigerate for at least eight hours. 

For the Ginger Tuille

1. In a stand mixer, whip the egg whites and sugar until fluffy. Add in the butter, flour, salt and ginger. Whip quickly until well combined into a smooth batter. Do not overmix. 
2. On a piece of greased parchment paper or a silicone baking mat, spread the mixture in a thin layer. Bake at 180°C until golden brown. Allow to cool and peel off the mat or sheet. These are best made fresh or stored in an airtight container. 

For Serving

1. Wash the strawberries and cut them into quarters. Dish a generous dollop of namelaka into a bowl and top with strawberries and chards of the tuille. Granadilla and kiwi work really well with this dish too – the acidity cuts the richness and sweetness for an overall balance.

 

SPECIAL THANKS TO

SUPERSPAR Salta (@supersparsalta), situated at Marine Walk Shopping Centre, with assistance from their creative team (Kelly Chrystal and Steph Holpert), recipes by Chef Kayla-Ann Osborn (@kaylaanns_restaurant_), and decor and styling by Brookes & Will (@brookes_and_wil).