Calamari Umido

1 kg calamari, well cleaned and cut into rings

butter

500 g button mushrooms, sliced

1 bunch spinach, tough stalks trimmed 30 ml extra virgin olive oil

1 clove garlic, crushed

60 ml white wine

400 g tagliolini

Tomato Sauce

30 ml olive oil

1 onion, finely chopped 1 carrot, finely chopped

1 rib celery, finely chopped

410 g can whole peeled tomatoes, chop (don't drain)

salt and milled black pepper

Tomato Sauce: Heat the olive oil in a medium saucepan and fry the onion carrot and celery until softened. Add the tomato, cover and simmer gently for about 10 minutes. Season with salt and pepper.

Heat butter in a frying pan and sauté he mushrooms until softened. Pile the et spinach leaves into a saucepan, cover nd steam until soft. Drain and chop.

Heat the olive oil with the garlic in a rge frying pan, add the calamari and until lightly browned. Add the wine d tomato sauce and simmer for 2 mintes. Add the mushrooms and spinach, ason with salt and pepper and heat rough.

Boil the tagliolini in a pot of salted water until cooked 'al dente'. Drain, pile onto arm plates and top with calamari. Serves6

Spaghetti alle Cozze

40 black mussels, scrubbed and debearded

500g spaghetti

Salt milled black pepper, olive oil

125g butter

60ml chopped fresh parsley

2 cloves garlic, finely chopped

Tomato Sauce

30 ml olive oil

3 cloves garlic, crushed

410 g can whole peeled tomatoes, chopped (don't drain), or 3-4 ripe tomatoes, blanched, skinned and chopped

15 ml chopped fresh oregano or basil

Boil the spaghetti in a pot of salted water until cooked 'al dente'. Tip into a colander, rinse with cold water, drain and tip into a bowl. Toss with olive oil to prevent sticking.

Tomato Sauce: Heat the olive oil and garlic in a medium saucepan and add the tomatoes. Season with salt, pepper and oregano or basil and simmer uncovered for about 10 minutes.

Heat the butter in a large saucepan over medium heat. Add the mussels, parsley and garlic and simmer very gently .

When the mussels start to open and release their liquor, add the tomato sauce and spaghetti. Toss together until piping hot and the flavours are well mixed. Serve hot in deep bowls.

Serves 6

Calamari alla Marinara

800 g calamari tubes, well cleaned and cut into strips or rings

300 ml dry white wine

2 cloves garlic, crushed 2 bay leaves

15 ml chopped fresh oregano salt and milled black pepper

600 g ripe tomatoes, blanched, peeledand puréed or finely chopped

50 ml chopped fresh parsley

12 slices fried bread

Place the calamari in a medium saucepan and add water to cover. Add the wine, garlic, bay leaves and oregano, and season with salt and pepper. Simmer gently uncovered for about 10 minutes until the calamari is tender and the liquid has reduced.

Add the tomato and parsley and simmer uncovered for about 20 minutes more until the sauce thickens. Serve in hot, deep plates with slices of fried bread. Serves 6

Copper Pot's Savoury Prawn Rice

100 g butter

5 cm piece English cucumber, cut into small cubes

1 rib celery, finely chopped

i/2 red pepper, finely chopped

100 ml sliced button mushrooms 100 ml cooked corn kernels

1 tomato, blanched, peeled, seeded and finely cubed

100 g peeled prawns, well drained

on kitchen paper (weigh after shelling) 500 ml cooked rice

30 ml chopped fresh parsley

salt and milled black pepper

Melt the butter in a medium saucepan, add the cucumber, celery, red pepper, mushrooms, corn and tomato and stir-fry for 1-2 minutes (the vegetables should still be crisp).

Add the prawns, cover and cook for about 1 minute. Stir in the rice and parsley, season with salt and pepper and heat through.

Serves 4

Jake's Portuguese Rice

olive oil

1 onion, finely chopped

30 ml chopped fresh parsley 1 clove garlic, crushed

250 ml rice

15 ml tomato paste

salt and milled black pepper 375 ml water

Heat olive oil in a heavy saucepan and fry the onion until translucent.

Stir in the parsley, garlic, rice and tomato paste, season with salt and pepper, then add the water.

Cover, and simmer for about 15 minutes until the rice is cooked and all the liquid has been absorbed.

Serves 6

Bayfront Blu's Kitali Rice

butter

1 onion, diced

1 red pepper, seeded and diced

1 green pepper, seeded and diced 100 g button mushrooms, sliced salt and milled black pepper

750 ml cooked basmati or white rice

Heat butter in a medium saucepan and fry the onion until translucent. Add the red and green pepper and the mushrooms, and season with salt and pepper.

Cover and simmer for 2-3 minutes until the mushrooms are tender. Mix in the rice and heat through.

Serves 4

Harvey's Beurre Blanc

If beurre blanc needs to be made ahead, keep warm in the double boiler over hot water. Never reheat, as it may curdle.

If this happens, pour into a jug. Place two more egg yolks into the double boiler and whisk over simmering water until pale and thickened. Slowly pour in the curdled beurre blanc, whisking constantly. Left-over beurre blanc may be frozen and reconstituted as above.

1 shallot or pickling onion, very finely chopped

100 ml white wine

50 ml tarragon vinegar

100 ml cream

2 egg yolks

500 g unsalted butter, cut into blocks white pepper, freshly squeezed lemon juice

Place the shallot or onion in a double boiler with the wine and tarragon vinegar. Place on the stovetop and boil uncovered until only 15 ml liquid remains.

Add the cream and simmer uncovered until it thickens.

Place the pot in its base half filled with boiling water and place on the heat.

Whisk in the egg yolks one by one until the sauce thickens.

Add the butter a few blocks at a time, whisking constantly. The butter should soften and thicken the sauce without melting. Season with white pepper and lemon juice. Serve immediately.

Makes 700 ml; Serves 7-10

Season's Dill Beurre Blanc

Beurre Blanc (previous recipe) 60 ml chopped fresh dill

Prepare the beurre blanc. Stir in the chopped dill.

Makes 700 ml; Serves 7-10

Legends' Mushroom Cream Sauce

50 g butter 45 ml flour 5 ml freshly squeezed lemon juice

125 ml chicken or Fish Stock (page 209) 125 ml cream

salt and milled black pepper

200 g button mushrooms, sliced

Melt the butter in a medium saucepan. Remove from the heat and blend in the flour, lemon juice, stock and cream, and season with salt and pepper.

Cook, stirring, for 3-4 minutes until the sauce is smooth and thickened.

Add the mushrooms, cover and simmer for a minute or two until mushrooms are tender.

Serves 6

Harvey's Tomato Vinaigrette

3 ripe plum tomatoes 5 ml balsamic vinegar 5 ml brown sugar salt and milled black pepper 1 clove garlic, crushed

150 ml olive oil

Blend together all the ingredients in a blender or food processor.

Makes about 200 ml

Mussels in Snail Pots

12 black mussels, scrubbed and debearded vegetable oil

¹12 onion, finely chopped

4 ripe tomatoes, blanched, skinned and finely chopped

salt and milled black pepper

12 fresh basil leaves, roughly chopped

125 ml white wine

grated mozzarella cheese

Heat oil in a medium saucepan and fry the onion until golden. Add the tomato and simmer gently until soft. Season with salt and pepper, remove from the heat and add the basil.

Bring the wine to the boil in a separate saucepan, add the mussels, cover and cook until they open wide. Discard any which remain shut. Remove and discard shells, gently pull out any beards which remain, and place mussels in the hollows of snail dishes.

Spoon over the tomato mixture, sprinkle generously with mozzarella and place under a hot grill until the cheese is golden. Serves 2 as a starter

Crayfish in a Cinzano and Mustard Sauce

2 large crayfish

15 ml butter

4 spring onions, finely chopped

125 ml Cinzano Bianco 250ml cream

15 rill Dijon mustard

salt, milled black pepper, grated nutmeg

60 ml soft breadcrumbs

30 ml grated Parmesan cheese

Cook the crayfish in boiling water for 6-10 minutes, depending on size. Scrub shells clean under running water and split lengthwise in half to open wide and fan the tails. Remove flesh from tails and bodies, devein, and cut the meat into chunks. Rinse shells, pat dry and place on a baking tray. Fill with crayfish meat, cover with a damp cloth to prevent it from drying out, and keep warm.

Melt the butter in a medium saucepan and lightly fry the spring onion. Pour in the Cinzano and boil uncovered until reduced and syrupy. Slowly whisk in the cream and boil until the sauce

thickens. Add the mustard, and season with salt, pepper and nutmeg.

Pour Cinzano and mustard sauce evenly over the crayfish, sprinkle with crumbs and Parmesan cheese and place under a hot grill until hot and golden. Serves 2

Fillet of Sole with Dill, Cucumber and Butter Sauce

4 medium soles, (575 g-700 g), filleted and skinned

15 ml Pernod

150 ml white wine

freshly squeezed juice of '12 lemon salt and milled black pepper

¹/2 English cucumber, peeled, seeded and diced

75 g butter, cut into blocks

15 ml chopped fresh dill

dill fronds for garnish

Set the oven at 190°C. Butter an oven proof casserole. Fold each sole fillet in three to make a neat parcel and place in the dish.

Gently warm the Pernod and wine in a small saucepan, flame, add the lemon juice and pour over the fish. Season with salt and pepper, top with cucumber, cover and bake for 15-20 minutes until cooked.

Place fish on four warm plates. Pour the cooking liquid into a clean saucepan and boil uncovered until reduced and syrupy. Whisk in the butter, add the chopped dill, and pour over the fish. Garnish with dill fronds and serve immediately.

Serves 4

Risotto di Scampi

400 g prawns, shelled and deveined;cut in half if large

45 ml olive oil

70 g unsalted butter

1 onion, finely chopped

1 clove garlic, crushed

2 ribs celery, finely chopped

1 large carrot, finely chopped 350 g arborio rice

15 ml chopped fresh parsley

2 litres hot Fish Stock

(approximate amount; page 209) salt and milled black pepper

50 ml dry white wine

Heat the oil and half the butter in a large heavy saucepan over medium heat and fry the onion and garlic until translucent. Add the celery and carrot and cook until softened. Mix in the rice and parsley.

Add 250 ml hot fish stock and cook, stirring constantly, until absorbed. Continue in this way until most of the stock has been used up.

Watchpoint: Never drown risotto by adding too much liquid at a time!

Season with salt and pepper, mix in the prawns and cook for 5 minutes more, stirring and adding a little more stock of necessary. Check if the risotto is tender but still firm to the bite.

Remove the pot from the heat, add the wine and remaining butter. Cover and set aside for 2-5 minutes before serving. Serves 4

Prawn Bruschetta

250 g medium prawns, shelled and deveined 30 ml extra virgin olive oil

2 cloves garlic, crushed

2 ml chopped fresh red or green chilli

15 ml chopped fresh parsley salt and milled black pepper 4 slices country bread, about 2 cm thick

2 cloves garlic, peeled and cut in half lemon wedges for garnish

Neatly cut each prawn into 3 pieces. Heat the olive oil in a small saucepan and fry the garlic and chilli over medium low heat for 1-2 minutes. Add the prawns and parsley, increase the heat and fry for 1-2 minutes until the prawns are cooked. Season with salt and pepper.

Toast the bread on both sides and rub with cut garlic. Arrange on warm plat and spoon prawns and pan juices on top. Serve immediately, with lemon wedges for squeezing.

Serves 4

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

Fish Chermoula

8 x 200 g portions filleted kingklip, hake or linefish, skinned

Chermoula

125 ml finely chopped onion

2 ml ground cumin

2 ml chilli powder

125 ml chopped fresh coriander leaves

125 ml olive oil

30 ml boiling water

10 ml finely grated lemon rind

4 cloves garlic, crushed

2 ml paprika

2 ml ground saffron

125 ml chopped fresh parsley

125 ml couscous

30 ml freshly squeezed lemon juice salt and milled black pepper

Set the oven at 200°C. Butter a baking tray. Combine the chermoula ingredients in a bowl. Dip in the fish fillets to coat completely, place on the tray and bake for 10-12 minutes until the fish is done and the topping is lightly coloured. Serve with a fresh garden salad or steamed, buttered vegetables.

Serves 8

Crayfish Indienne

1 litre Court Bouillon

3 crayfish

3 medium, ripe, stringless mangoes small lemon leaves for garnish

Sauce Indienne

250 ml Mayonnaise

7 ml mild Madras curry powder

5 ml castor sugar

freshly squeezed lemon juice

Bring court bouillon to the boil in a large saucepan, add the crayfish and cook for 6-8 minutes, depending on size. Remove from the pot and place on a board. Strain the liquid into a shallow container.

Cut crayfish in half down the back and clean well. Place into the cool stock, cover and refrigerate for a few hours or overnight.

Sauce Indienne: Mix together the ingredients until well blended.

To Serve: Cut off two 'cheeks' from each mango (don't peel), score the flesh and gently invert the skin to force the flesh up, displaying neat cubes.

Nap plates with sauce Indienne, place mango in the centre, and crayfish alongside. Garnish the mango with lemon leaves.

Serves 6

Provençal Baked Grunter

If grunter is not available, substitute another linefish.

1 whole grunter, gutted and cleaned; about 4 kg

salt and milled black pepper

125 ml stoned black olives

1 English cucumber, cut into julienne strips

fresh herbs for garnish

Provencal Sauce

80 ml olive oil

4 onions, sliced Chinese-style

1 red pepper, seeded and cut

into julienne strips

1 green pepper, seeded and cut

into julienne strips

1 yellow pepper, seeded and cut

into julienne strips

3 cloves garlic, crushed

5 ml chopped fresh oregano

15 ml chopped fresh dill

500 ml Italian Passata (available in tetrapacks at good supermarkets and delicatessens)

Provençal Sauce: Heat the olive oil in a large frying pan and fry the onion and red, green and yellow pepper for about 3 minutes until lightly coloured. Add the garlic, oregano, dill and passata. Simmer uncovered for about 5 minutes until thickened.

Set the oven at 180°C. Oil a large sheet of heavy foil. Score the fish with three diagonal slashes on each side, cutting about 1 cm deep.

Place on the foil, season with salt and pepper, cover with Provençal sauce, sprinkle with olives and seal well to prevent moisture loss.

Place on a baking tray and bake for 30-40 minutes. Test for doneness; the fish is cooked when you can remove any of the dorsal fins with the inner bone attached.

To Serve: Unwrap the fish, place on a warm serving platter and garnish with cucumber and fresh herbs.

Serves 8

Mushrooms with Smoked Salmon and Wine Butter

4 large brown mushrooms, wiped clean 125 g butter

60 ml dry white wine

salt and milled black pepper

4 slices smoked salmon

125 g grated mozzarella cheese

chopped fresh parsley

Melt half the butter in a small frying pan and fry the mushrooms, upper side down, until golden. Turn them, add half the wine, season with salt and pepper, cover with a lid, and simmer gently for

3-4 minutes until tender. Slice and arrange on warm plates.

Add the butter remaining to the pan, pour in the remaining wine and season with salt and pepper.

Set the oven at 200°C. Pour a little sauce over the mushrooms. Place a slice of smoked salmon on top, scatter with grated mozzarella cheese and bake for 5-6 minutes until the cheese melts. Garnish with chopped parsley and serve immediately. Serves 4

Mussels Poached in Wine and Cream

36 black mussels, scrubbed and debearded

500 ml off-dry white wine

75 g butter

2 spring onions, sliced (green parts too)

100 ml cake flour

250 ml mussel liquor (from steaming mussels open)

15 ml crushed garlic

'12 carrot, finely chopped

1 ml dried thyme

750 ml milk

250 ml cream

salt and milled black pepper

chopped fresh parsley

Place the mussels into a large saucepan with 60 ml of the wine. Cover, bring to the boil and cook until mussels open wide. Discard any which remain shut. Drain (retain the liquor) and remove a half-shell from each. Gently pull out any beards which remain.

Melt the butter in a large saucepan and fry the spring onion until soft. Remove from the heat and blend in the flour, mussel liquor and remaining wine.

Add the garlic, carrot and thyme and bring to the boil. Add the milk and cream, season with salt and pepper, cover and simmer for about 20 minutes.

To Serve: Bring the sauce to the boil, add the mussels and keg through. Ladle into warm bowls and garnish with chopped parsley. Offer with brown bread.

Serves 6

Calamari Salad

350 g small calamari tubes, well cleaned mixed lettuce leaves

'/3 English cucumber, sliced

1-2 firm tomatoes, cut into wedges 1 onion, finely sliced

small bunch spring onions, finely sliced

Mustard Herb Dressing

125 ml vegetable oil 30 ml olive oil

200 ml red wine vinegar 20 ml crushed garlic

10 ml mild mustard

60 ml chopped fresh herbs (parsley, oregano, fennel)

salt, freshly squeezed lemon juice

Slice the calamari into rings, pile in a bowl and pour over plenty of briskly boiling water. After 1 minute, when edges of the calamari start curling, drain in a colander. Tip into a bowl.

Mustard Herb Dressing: Whisk together the ingredients, pour a little over the calamari, cover and chill.

Arrange lettuce leaves in a large salad bowl. Add the cucumber, tomatoes and sliced onion. Top with calamari and garnish with chopped spring onion. Sprinkle over a little of the mustard herb dressing and serve the rest separately. Serves 4