African Vanielje on Aug 27 2007 | Filed under: Uncategorized
For humane reasons you can put the live crayfish in the freezer first, if you like. This doesn’t kill it, it just puts it into a deep sleep.
Take the crayfish straight from the freezer and plunge it into a pot of boiling water. Make sure the pot is deep enough to submerge the crayfish completely.
Boil [...]
African Vanielje on Aug 27 2007 | Filed under: Uncategorized
Clean and butterfly the fish.
Lay it on a platter face up and drizzle with extra virgin olive oil
Sprinkle with chopped fresh herbs – thyme, flatleaf parsley and mint
Season with freshly ground black pepper and sea salt
Cut wedges of lemon and partially squeeze over the fish
When the coals are grey and ashen, slide the fish, skin [...]
African Vanielje on Aug 27 2007 | Filed under: Uncategorized
First the fish has to be scaled and gutted. This means scraping off all the scales and removing all the viscera (everything that you find in the stomach cavity).
SCALING: If you are going to remove the skin before eating, don’t bother. But if, like the sea trout on the barbecue, the crispy, smokey skin is [...]
African Vanielje on Aug 27 2007 | Filed under: Uncategorized
Fish, for me, has long been associated with outdoor eating and the smoky tang of burning wood, overlaid by the smell of the sea. Growing up near the ocean certainly has its advantages. I have crystal clear memories of being collected from school and going home, not to do homework, but to change into [...]
