free-range egg yolks Archives

Afternoon tea

Mille-feuille with café crème patissiere

30 minutes

Coffee recipes

Coffee choux buns with craquelin

30 minutes

Chicken breast

Roast chicken with Paloise sauce

30 minutes

Calamari

Potage de mer

25 minutes

Potage de mer

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

3 T butter
2 shallots, finely diced
1 stick celery, finely diced
3 cloves garlic, smashed
2 tomatoes, finely diced
1 t saffron
3 cups fish stock
1 cup white wine
12 prawns, cleaned and peeled
3 crayfish tails, halved
300 g clams
500 g mussels
12 calamari tubes
1 t salt

For the roast red pepper aïoli:

2 free-range egg yolks, at room temperature
2 garlic cloves, crushed
1½ sunflower oil cups
3 T lemon juice
2 t Woolworths Lazy Kettle hickory liquid smoke
100 g Woolworths roasted red peppers, puréed
½ t salt

Method

1. Heat the butter in a large pan. Add the shallots and celery and cook over a low heat until soft. Add the garlic and tomatoes and cook for 5 minutes, stirring occasionally.

2. Add the saffron, stock, wine, prawns and crayfish. Cover and simmer for 5 minutes. Add the clams, mussels and calamari. Cover and simmer for 5 minutes, then season. Serve with dollops of aïoli.

3. To make the aïoli, place the egg yolks in a large bowl. Add the garlic and pour in the oil in a steady stream from a height, whisking continually until thick. Add the lemon juice and liquid smoke. Stir in the red pepper purée and season with salt

Find more seafood recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Cheri Kustner

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Potage de mer

Potage de mer

Ingredients

Method