parsley Archives

Fish recipes

Hake fishcakes

45 minutes

Bread recipes

Easy flatbreads

30 minutes

Butternut recipes

Lentil-and-butternut soup

35 minutes

Mushroom recipes

Oven-baked prawns and mushroom pasta

30 minutes

Chickpea recipes

Home-made falafel

25 minutes

Braai recipes

Braaied lamb neck

40 minutes

Braai recipes

Braaied chakalaka chicken

1 1⁄2 hours

Braai recipes

Vegan braaibroodjies

20 minutes

Braai recipes

Teriyaki sweet potatoes

40 minutes

Chicken recipes

Chicken, gammon and mushroom pie

3 hours

Christmas recipes

Potato salad with preserved lemon crème fraîche

10 minutes

Seafood recipes

Seafood samp

2 hours 15 minutes

Seafood samp

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours 15 minutes

Ingredients

300 g samp
1 litre water
2 T oil
2 T butter
1 t garlic, minced
1 onion, chopped
100 g mushrooms, sliced
12 medium prawns, cleaned and peeled
1 cup white wine
12 mussels
3 T lemon pepper
2 T parsley, finely chopped

Method

1. Cook the samp in salted water until soft, about 2 hours.

2. Heat the oil in a pan and fry the prawns for 5 minutes, then set aside.

3. Add the butter to the same pan and fry the onion and garlic. Add the mushrooms and cook until soft.

4. Pour in the wine to deglaze the pan. Add the mussels and lemon pepper. Cook until the mussels open. Add the samp and mix well. Garnish with parsley.

Find more samp recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food Assistant: Ellah Maepan

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Sweetcorn tamarind soup

Pork cacciatore

Hake fishcakes

Easy flatbreads

Lentil-and-butternut soup

Oven-baked prawns and mushroom pasta

Home-made falafel

Braaied lamb neck

Braaied chakalaka chicken

Vegan braaibroodjies

Teriyaki sweet potatoes

Chicken, gammon and mushroom pie

Potato salad with preserved lemon crème fraîche

Seafood samp

Seafood samp

Ingredients

Method