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Recipe of the Month - MARCH 2014

CREAMY MUSSEL POT

Ingredients

  • 500gr Mussel Black local half shell
  • 50ml Brandy
  • 1 Med Onion finely chopped
  • 1 leek white part finely chopped
  • 2 cloves finely chopped Garlic
  • 100gr Butter
  • 1 tsp finely chopped fresh Thyme
  • 1 tsp finely chopped fresh Parsley
  • 1 tsp Green Pepper finely diced
  • 1 tsp Red Pepper finely diced
  • 1 tsp Yellow Pepper finely diced
  • 1 tablespoon Robertson’s Fish Spice
  • Salt and Pepper to taste
  • 300ml fish stock home-made
  • 300ml fresh Cream

Method

  • In a big pot, add the butter and melt.
  • Add the leek, onion & garlic and fry till translucent.
  • Add the tot of Brandy and flame to burn off alcohol and leave flavour.
  • Add the fish spice. Add the fish stock and then the cream and bring to the boil.
  • Add the herbs and diced peppers.
  • Boil until a good flavour and consistency has been achieved. Season to taste.
  • 20 minutes before service add the mussels so they can soften and cook through.
  • Serve with Fresh Bread or Baguette to mop up the sauce.


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