Sautéed Scampi with Peppers and Tarragon

24 large prawns, shelled and deveined olive oil

60 ml chopped fresh tarragon, or 5 ml dried tarragon

salt and milled black pepper

1 red, 1 yellow and 1 green pepper, seeded and cut into tiny cubes

4 courgettes, sliced

60 ml brandy

salad leaves, cucumber, cocktail tomatoes lemon wedges for squeezing

Heat olive oil in a non-stick frying pan. Lightly fry the prawns until they are sealed and change colour, tossing constantly. Add half the tarragon and season with salt and pepper.

Add the chopped peppers and courgettes and stir-fry over high heat until tender; don't allow the vegetables to overcook and change colour. Sprinkle over the remaining tarragon, pour in the brandy and flame.

To Serve: Arrange salad leaves, sliced cucumber and tomatoes on plates. Spoonscampi and vegetables alongside, and garnish with lemon wedges.

Serves 4

Cape Malay-Style Seafood Curry

6 langoustines, shelled and deveined

18 large prawns, shelled and deveined

400 g firm, filleted linefish

(like yellowtail), skinned

and cut into 2 cm cubes

200 g calamari tubes, well cleaned and sliced into rings

18-24 black mussels, on the half shell small bunch fresh coriander leaves for garnish

Curry

vegetable oil

2 onions, chopped

2 ripe tomatoes, blanched, peeled and chopped 15 ml seafood masala

5 ml turmeric 5 ml paprika 5 ml ground coriander

2 ml ground cardamom

2 bay leaves

500 ml Fish Stock

salt and milled black pepper

Curry: Heat oil in a large saucepan and fry the onion until translucent. Add the tomato, cover and cook gently for 5 minutes. Stir in the masala, turmeric, paprika, coriander, cardamom, bay leaves and stock and simmer uncovered for about 5 minutes until the sauce thickens slightly. Season with salt and pepper.

Heat oil in a large non-stick frying pan and lightly fry the langoustines, prawns, linefish and calamari. Add the partly cooked seafood to the sauce and simme gently for 3-5 minutes until cooked. Ad the mussels and heat through.

To Serve: Tip the curry into a warm serving dish and garnish with coriand leaves. Serve with rice.Serves 6

Seafood Curry Le Med

Don't be put off by the list of ingredients in this famous curry, as it will undoubtedly become a favourite with your guests. The sauce can be made a day ahead or ozen for future use. Remember to add he seafood at the last minute to ensure hat it's not overdone.

300 g calamari tubes, well cleanedand cut into rings

300g large prawns, shelled and deveined

300 g filleted firm fish (for example gamefish Ike tuna or yellowtail), skinned and cut into 2 cm cubes

500 g black mussels on the half shell

Curry Sauce

45ml vegetable oil

3 onions, chopped

1 red pepper, seeded and chopped green pepper, seeded and chopped nil crushed garlic

15 ml crushed green ginger

15ml commercial green curry paste

10ml finely grated lemon rind

5 ml chopped fresh fennel

10 ml Chinese five spice powder

2ml cumin seeds, crushed

5 ml paprika 4 bay leaves 60 ml tomato paste

60 ml chutney 15 ml honey

500 ml chicken or Fish Stock (page 209) 400 g can coconut cream

30 ml corn flour mixed with

60 ml water salt

45 ml finely shredded fresh basil leaves

Curry Sauce: Heat the oil in a wide saucepan and fry the onion and red and green pepper until softened.

Add the garlic, ginger and curry paste and cook for 5 minutes.

Add the lemon rind, fennel, five-spice powder, cumin seeds, paprika, bay leaves, tomato paste, chutney, honey, stock and coconut cream, cover and simmer gently for 20 minutes.

Add the cornflour and water and simmer for a further 5 minutes until the sauce thickens. Check the flavour and add salt to taste.

Bring the sauce to the boil. Add the prepared calamari, prawns and fish and simmer for 5-6 minutes until done. Add the mussels and basil and heat through.

Serve curry on rice with a selection of assorted sambals like bowls of toasted coconut, chopped onion and tomato and chutney.

Serves 6

Langoustine Curry

500 g langoustine tails, deveined

vegetable oil

2 onions, chopped

10 ml crushed garlic

10 ml crushed green ginger

10 ml curry powder

30 ml curry leaves

1 fresh red or green chilli, halved and seeded

1 /2x 410 g cans whole peeled tomatoes, chopped (don't drain)

5 ml salt

5 ml ground turmeric

1 bunch fresh coriander leaves

Heat oil in a large saucepan, add the onion, cover and sweat gently until translucent.

Stir in the garlic, ginger, curry powder, curry leaves and chilli. Add the tomato, salt and turmeric, cover and simmer for about 30 minutes. Add the langoustine tails and simmer for about 5 minutes until cooked.

To Serve: Tip the curry into a warm serving bowl and garnish with coriander leaves. Serve with white or savoury rice. Serves 4

King's Coquilles

12 scallops with coral (roe)

salt, milled black pepper, cake flour olive oil

1 small leek, finely sliced

6 button mushrooms, thinly sliced

6 courgettes, cut into julienne strips 1 clove garlic, crushed

5 ml chopped fresh parsley

5 ml finely chopped fresh fennel 125 ml white wine

60 ml Fish Stock (page 209)

Fish Velouté (page 212)

fresh coriander fronds for garnish

Season the scallops with salt and pepper and dust with flour.

Heat a little olive oil in a frying pan and fry the leek until translucent. Add the scallops and cook for 2-3 minutes. Add the mushrooms, courgette, garlic, parsley, fennel, wine and fish stock and simmer uncovered until the sauce has reduced by half. Season with salt and pepper.

To Serve: Allow three scallops per serving. Spoon over hot fish velouté and garnish with fresh coriander fronds.

Serves 4