What's for supper - Second Course

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Had some breaded crayfish tails the other day, it was the first time I've tasted the famed Cape crayfish. Tasted pretty good I guess, pretty much a big shrimp.
 
cerebus said:
Had some breaded crayfish tails the other day, it was the first time I've tasted the famed Cape crayfish. Tasted pretty good I guess, pretty much a big shrimp.
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:wtf: the holy grail a big shrimp?? a decent crayfish curry will change that opinion in a hurry. my chef is in Durban :( she made an awesome one christmas
 
akescpt said:
:wtf: the holy grail a big shrimp?? a decent crayfish curry will change that opinion in a hurry. my chef is in Durban :( she made an awesome one christmas
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Well I've had plenty of American crayfish/crawdaddies/mud shrimp and it's pretty much the same thing but a bit bigger; of course it tastes delicious with the right preparation but so does any meat. Don't get me wrong, I LOVE shrimp.
 
akescpt said:
Crayfish tails from carols connection. Nice to know they lekker.
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haha na my mum had some tails from a cousin ...mum is allergic to shellfish so she makes for me

Sacheen said:
Ahhhh man, I've been lissing for crayfish curry for sooo long, but its so damn hard to find some nice fresh cray fish here.
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yeah you should get carols connection to freeze and send it for you

cerebus said:
Had some breaded crayfish tails the other day, it was the first time I've tasted the famed Cape crayfish. Tasted pretty good I guess, pretty much a big shrimp.
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taste is way different from a prawn ..CPT people created this hype about crayfish but its not that great

do enjoy a good curry though cause that shells ...you can suck all day :p
 
Last week it was chilli, Im trying small amounts of stuff at the moment so when winter is here Im ready to go and make large amounts to freeze
 
Thanks for the effort on this. Looking at your list, I probably need some cooking lessons.

cerebus said:
But for instance I'll always have:

Soy sauce -check
Worcestershire -check
Balsamic vinegar -check (don't know what to use it on though except salad)
Tinned tomatoes -I usually only have tomato and onion mix
Onions -check
Celery -never used it in my life. :o
Leeks -never used it in my life. :o
Garlic -check
Fresh thyme, rosemary, basil, parsley, coriander (and dried)-I only have dried
Cumin -check
Kidney beans -have it on occasion
Limes -does lemon juice count? :p
Honey -check
Cream -on occasion
Paprika -check
Bay leaf -check
Chili -check (dried)
Good quality stone ground flour - nope, not sure what to do with it
Parmesan -have never used it in my life. :o
Eggs -check
Good stock (pref homemade) -only pre-made blocks
Rock salt -check
Turmeric -check
Curry powder and leaves -only powder, no leaves.
Garam masala -Looked for this @ Pick&Pay once, only found some other masala.
Tomato paste -check
Good quality (ie not spekko, not instant cook, not long grain) rice, of a few varieties including arborio, Chinese and basmati -probably not
Mushrooms -on occasion
Red wine -nope
Good sugar including muscovado. -and here I thought sugar was sugar :o
Coconut milk -never used it

That's pretty much what I'd consider staple in the kitchen.
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Park@82 said:
Good quality stone ground flour - nope, not sure what to do with it
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Bread, pies, crusts, dumplings. Your own bread is as easy as:

** 500g flour
** Sachet yeast
** Salt

^^ Mix dry ingredients.

** 2Tbsp oil (olive oil / coconut etc.)
** 1Tbsp honey
** +-2 cups lukewarm water

^^^^ Mix wet ingredients.

*** Add wet mix to dry mix.
*** Beat it's ass with a wooden spoon for a few minutes to work dat gluten and get a nice ball of dough that holds it's shape reasonably well.
*** Bake at 180° for about 30 - 45 minutes in a buttered bread tin. If it looks brown and knocks kinda hollow when you take it out - it's likely done. If you tip it out the bread tin and the underside is a bit soft - pop back in the oven (without the bread tin) for another 5 - 10 minutes.

Basic bread is basic and it tastes amazing.
 
saor said:
Bread, pies, crusts, dumplings. Your own bread is as easy as:

** 500g flour
** Sachet yeast
** Salt

^^ Mix dry ingredients.

** 2Tbsp oil (olive oil / coconut etc.)
** 1Tbsp honey
** +-2 cups lukewarm water

^^^^ Mix wet ingredients.

*** Add wet mix to dry mix.
*** Beat it's ass with a wooden spoon for a few minutes to work dat gluten and get a nice ball of dough that holds it's shape reasonably well.
*** Bake at 180° for about 30 - 45 minutes in a buttered bread tin. If it looks brown and knocks kinda hollow when you take it out - it's likely done. If you tip it out the bread tin and the underside is a bit soft - pop back in the oven (without the bread tin) for another 5 - 10 minutes.

Basic bread is basic and it tastes amazing.
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Mmmmm. Or try a shortcrust/sweet crust pastry for making a bounty of recipes:

225g flour
100g butter
2-3 teaspoons warm water
salt

Slowly mix the ingredients together then firmly knead it until the glutens bond, adding more water as needed - but be cautious on water amounts. When a good dough is formed, wrap in plastic and put in the fridge for at least 1/2 hour. Add 50g icing sugar if making sweet dough.

When using as the base of a pie, bake the crust ahead for 10 minutes to ensure that it isn't raw.

But otherwise, flour and eggs are the two most versatile ingredients in the kitchen and should be considered indispensable. Although flour is getting a bad reputation these days for health reasons, if you use it sparingly and with good quality stone ground stuff, you can cut down a lot of the health issues.
 
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