SuperMom to super chef with a delectable seafood feast

By Drum Digital
25 May 2014

What beats a seafood braai during the summer months? Your kids will love getting their hands dirty when they help you prepare for it and SuperMom along with the Checkers Giggling Gourmet Jenny Morris have you covered with these easy-to-follow recipes and a handy video.

Want to create a seafood feast for your family while summer is still in the air? SuperMom and Checkers have just the thing. Grab the kids to help with the preparation!

Braaied paprika butter prawns

Serves 4

For the paprika butter you'll need:

15 ml (1 T, level) paprika

15 ml (1 T) fresh thyme leaves

2 garlic cloves, chopped

50 g soft butter

1 chilli, seeds removed and chopped

10 ml (2 t) lemon zest

1 lemon, juiced

2,5 ml (½ t) ground white pepper

salt to taste

Mix all the ingredients together.

For the prawns you'll need:

1 box Cape Point king prawns, heads off, shells and tails intact,

deveined and butterflied

20 wooden skewers soaked for 30 min in warm water

8 fresh bay leaves (optional)

fresh lemon wedges to serve

Open each prawn, fill with paprika butter and press closed. Thread prawns onto wooden skewers ? 3 a skewer. Place the bay leaves (if you're using them) between the prawns. Insert a second skewer to make it easy for you to handle the prawns once you start cooking. Chill until needed. Place the prawns on a hot grill. Cook on each side for 4 minutes or until they've changed colour completely. Remove from the grill, place on a platter and melt any remaining paprika butter over. Serve with fresh lemon wedges.

Braaied apricot and rosemary butter yellowtail

Serves +/- 6

For the apricot & rosemary butter you'll need:

30 ml (2 T) fresh rosemary needles

2 cloves garlic, chopped

50 g Turkish apricots, roughly chopped

5 ml (1 t) fresh ginger, chopped

100 g soft butter

salt and freshly ground black pepper

Place all the ingredients, except the butter, into a food processor and chop finely. Now add the butter and blend together.

For the yellowtail you'll need:

1 whole yellowtail, butterflied (use snoek as an alternative)

1 ripe lemon

1       braai basket

salt and freshly ground black pepper

Place the fish skin down onto a braai basket. Squeeze the lemon juice onto the flesh and season with a little salt and pepper. Now spread half of the apricot and rosemary butter on the fish. Close the basket and place the fish skin down on the hot grill. You need to keep an eye on the fish and cook it on the skin-side first, and as the flesh starts to turn opaque turn over to finish and cook until the top browns. Remove from the basket and place on a wooden board or platter. Spread the remaining butter on the fish and serve with extra lemon wedges.

Tip: When choosing your fish allow for about 300 to 350 g a person, taking into account the bones and head add to the weight of the fish.

-Recipes by Jenny Morris

Click here for the easy-to-follow video with Checkers Giggling Gourmet Jenny Morris.

T=tablespoon, t=teaspoon, c=cup

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