Like Us on Facebook Follow us on Twitter Youtube Tripadvisor Follow Us on Instagram


Recipe of the Month - September 2013

CALAMARI SALAD

Ingredients

  • 5kg Calamari steaks, tubes, tentacles
  • ½ cup fresh lemon juice
  • ½ cup red-wine vinegar
  • 1 cup extra-virgin olive oil
  • 8 large garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 5 small red onion, halved lengthwise, then thinly sliced then chopped crosswise (2.5 cup)
  • 1 and ½  cup pitted black olives, halved lengthwise
  • 2 cups chopped peeled tomato seeds removed
  • 4 celery ribs, chopped in to small pieces
  • Fresh Coriander Leaves

Method

Rinse calamari steaks and tenticles under cold running water, then lightly pat dry between paper towels. Cut steaks into 1cm cubes.

Cook calamari steak cubes and the whole tentacles in a pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry. Now cut the tentacles into smaller pieces to be uniform with the steak cubes.

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.

Meanwhile, combine calamari, olives, tomatoes, celery, in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop. Serve in glasses on a bed of very finely sliced Ice Berg Lettuce topped with a Lemon Wedge and a sprig of Fresh Coriander.

Recipe of the Month - August 2012

STUFFED PONDO PUMPKIN

Ingredients (serves 8)
- 1 pumpkin ( with a pot to fit it into)
- 1 pkt cheese biscuits (salty cracks)
- 1 garlic clove
- 1 cup cheese of your choice
- Fresh herbs of your choice
- 1 pkt brown onion soup mix
- 1 punnet button mushrooms sliced

 

 

Method
1. Cut a hole in the top of the pumpkin and remove all the seeds to create a cavity
2. Chop onions garlic and herbs and mushrooms
3. Crush the cheese biscuits
4. Mix all ingredients together with the soup mix add ½ cup water
5. Fill the pumpkin, place in a oven proof baking dish and cove with tin foil
6. bake in oven 180 degrees C for 1 hr or until pumpkin is tender