Seafood has three essential assets: it’s scrumptious, it’s healthy and it’s almost ludicrously easy to prepare. A pot of mussels and prawns is one of the simplest and most effective dishes you can serve your friends at dinner. The most difficult step might actually be getting fresh seafood.
Once you’ve put your hand on some deliciously fresh mussels and prawns, it’s a piece of seafood cake. Start with throwing away defective mussels: tap open mussels against the counter and, if they don’t close up immediately, discard them. Next, rinse mussels under cold water, cut the beards and brush off any sand or debris from the shells. If your guests happen to enjoy interacting with their food, you can limit yourself to rinsing prawns before cooking. If, on the other hand, this might cause horror rather than pleasure, you can do some more work yourself. Chop off the heads, pull off the shells and legs and use a sharp knife to make slits around prawns’ back and belly in order to devein them.
Now all you need is some butter, a few cloves of garlic, onion, white wine, lemon juice, fresh parsley and a crispy baguette. If you want to keep it really simple, butter, garlic and white wine are enough for a mouthwatering dish. Or, if for some reason you have failed to get the seafood, wine will be fine on its own. White or red, doesn’t really matter at this point. Just make sure there is enough for everyone.
Recipe: Seafood pot with mussels and prawns1 kg of fresh mussels, cleaned200 g of fresh tiger prawns2 large garlic cloves, thinly slicedone medium red onion, coarsely chopped2 tbsp. of butter2 cups of dry white winejuice of 1/2 lemon3 tbsp. of finely chopped parsleyfreshly ground black pepper, to taste
Melt butter in a heavy-bottom pot. Add garlic and onion and saute over medium heat until they are soft, but not browned.
Add wine and simmer for about 5 minutes. Add mussels and prawns, cover the pot, increase heat to high and cook for about 5 minutes - until the mussel shells open and the prawns turn pink. Before serving, top with parsley and freshly ground pepper and drizzle with lemon juice. Serve with a crispy baguette.
Recipe: Guacamole and homemade nachos
Guacamole2 ripe avocados1/4 red onion3 cherry tomatoes1/2 bunch of cilantrojuice of 1/2 lime1/2 tsp. of chili flakes1/4 tsp. of salt
Cut avocados in half, remove seeds. Scoop out avocado from the peel.
Using a fork or mortar and pestle, smash avocado with lime juice.
Finely dice red onion and tomatoes, chop cilantro. Combine with avocado paste.
Season with salt and chili flakes.
Homemade nachos70 g of cornflour30 g of wheat flour1 tsp. of chili powder1 tsp. of sweet paprika powdera pinch of salt75 ml of water2 tsp. of canola oil
Combine flour with spices in a large bowl.
Bring water and oil to boil, pour over dry ingredients. Mix carefully and set aside to cool.
Line a baking sheet with parchment paper. Preheat the oven to 200C.
Roll the dough on a floured surface and, using a sharp knife, cut out triangles.
Place them on a baking sheet. The dough is enough to make 3-4 batches.
Bake each batch for about 10 minutes, until slightly browned and crispy.
Recpie: Roasted beet salad3 heads of Belgian endive4 medium beetroots1/2 pomegranate100 g of feta cheesefreshly ground black pepper
Orange dressing3 tbsp. of olive oil5 tbsp. of freshly squeezed orange juice1 tbsp. of honeya pinch of salt
Wrap each beetroot in aluminium foil and roast at 200C for about an hour - until tender. Let cool, peel and dice.
Make dressing by whisking all ingredients together in a small bowl.
Cut endives in half, discard outer leaves, cut out the cores, separate the leaves and place them on a large plate.
Top with beets, crumbled feta and pomegranate seeds.
Drizzle with orange dressing, sprinkle with freshly ground black pepper.
Recpie: Roasted Brussels sprouts500 g of Brussels sprouts2 tbsp. of olive oil1 1/2tbsp. of balsamic vinegarfreshly ground black pepper, to taste
Peel the outer layers of washed Brussels sprouts off. Trim the ends and cut Brussels sprouts in half.
Combine olive oil with balsamic vinegar and toss the mixture over the sprouts. Sprinkle with freshly ground pepper.
Roast at 180C for about 25 minutes, flipping the sprouts every 5-7 minutes.
Recpie: Chocolate apples5 red apples5 cinnamon sticks200 g of rich dark chocolate2 tbsp. of coarse Himalayan salt
Insert a cinnamon stick into each apple core.Melt chocolate using a bain-marie.Roll apples in melted chocolate to coat.Top with salt and set aside until chocolate hardens.