Rapidly becoming not only a trend but a local favourite, a perfect seafood boil contains fresh prawns, mussels, lobster, clams, potatoes, corn, sausage and eggs. These are all boiled in a flavourful broth. It\u2019s an amazing go-to meal, fitting perfectly into one pot. A seafood boil is perfect for those \u2018come dine with me\u2019 dates or when you\u2019re feeding a crow. The boil is fun to eat and always loaded with flavour. All that hearty goodness gets drowned and smothered in an epic garlic butter sauce.<\/p>\n
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Chef Refilwe\u2019s Tip: \u201cI recommend serving your boil immediately, as seafood is highly perishable and tastes best when freshly cooked.\u201d<\/p>\n The dos and don\u2019ts of a classy seafood boil <\/strong><\/p>\n Since seafood is often an intricate dish and can make quite a mess if not made with love, Chef Refilwe gave Get It Bloemfontein pro tips on what to do and what not to do when making a seafood boil:<\/p>\n DO<\/strong> thaw your ingredients in the fridge overnight.\u00a0This is the preferred method of defrosting frozen foods. While you can also use cold running water or short microwaving increments, planning ahead and thawing overnight in the fridge will yield the best final results<\/p>\n DO<\/strong> rinse ingredients under cold water before cooking.\u00a0Rinsing your food briefly before applying any seasoning or marinade allows you to remove any existing surface bacteria.<\/p>\n DO<\/strong> season your seafood.\u00a0While the natural flavours of seafood are delicious, including your favourite seasonings, herbs and flavour combinations can do wonders to enhance your meal.<\/p>\n DO<\/strong> eat seafood more than once a week.\u00a0Some of the healthiest places in the world make fish and seafood a staple part of their diet. There\u2019s no need to limit it to once per week!<\/p>\n DON\u2019T<\/strong> overcook.\u00a0Whether we\u2019re talking about prawns, mussels or other seafood, overcooking is a big no-no. Pay close attention to your cooking times, so you don\u2019t accidentally end up with a dried out, rubbery final dish<\/p>\n DON\u2019T<\/strong> risk contamination with your prep area or utensils.\u00a0Make sure you thoroughly clean any cutting boards or utensils that you used to prepare your dishes, so you won\u2019t accidentally cross contaminate once the cooking process is underway<\/p>\n Nothing screams Turn-off like pairing the wrong beverage with a perfect seafood and wing boil.<\/p>\n The chef recommends a white wine. This is typically very light and compliment seafood and wings, as seafood is a lighter source of protein, in comparison to foods like red meat.<\/p>\n \u201cThey range in terms of flavour profiles and acidity. Experts say that low-alcohol wines pair well with spicy foods. They even suggest sweeter white wines to accentuate wings. My personal, favourite pairing is The Fat Bastard\u2019s Sauvignon Blanc.\u201d<\/p>\n <\/p>\n Fish Taco recipe <\/strong><\/p>\n 4 pieces of hake Fish Taco sauce<\/strong><\/p>\n 5 tablespoons sour cream plus 3 tablespoons mayonnaise For serving<\/strong> Pat the fish dry with paper towels. Combine the chilli powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.<\/p>\n Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook for about 3 minutes per side. Turn off the heat.<\/p>\n Meanwhile, in a bowl, whisk together the sour cream, tomato sauce, lime juice, garlic powder, and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside.<\/p>\n Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave. To serve, fill each tortilla with shredded cabbage, cooked fish, mashed avocado, fish taco sauce and drizzle with lemon.<\/p>\n Prawn cocktail recipe\u00a0<\/strong><\/p>\n This classic appetiser is guaranteed to please you anytime.<\/p>\n 6 large prawns (cooked)<\/p>\n Sliced lemon for garnish<\/p>\n For cocktail sauce Pinch of salt \u00a0<\/strong>Instructions<\/strong><\/p>\n Add all cocktail sauce ingredients to a bowl and mix until well combined. Refrigerate until ready to assemble shooters.<\/p>\n Place the lemon garnish\u00a0into each mini glass. Add cocktail sauce and place prawns on top.\u00a0 Squeeze a little lemon juice over each prawn. Chill until ready to serve.<\/p>\n Text: Abigail Visagie Photographs: Gypseenia Lion<\/em><\/strong><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Established by Refiliwe Modise-Matsoso, Stove & Spice specialises in both catering and retailing delicious wing and seafood boil dishes. \u201cWe\u2019re passionate about bringing bold flavours and quality ingredients to our customers, whether they\u2019re enjoying our food at events or purchasing our products for their cooking adventures,\u201d the chef mentioned. Refilwe further added that her inspiration […]<\/p>\n","protected":false},"author":103,"featured_media":17616,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6858,18],"tags":[3633,7078,7077,7080,7079],"class_list":{"0":"post-17611","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-whats-on","9":"tag-get-it-bloemfontein","10":"tag-seafood-boil","11":"tag-seafood-boil-with-a-touch-of-class","12":"tag-stove-spice","13":"tag-wing-boil"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2024\/08\/IMG_5313-400x267.jpg\")
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\n1 \u00bd\u00a0teaspoons\u00a0chili powder
\n1\u00a0teaspoon\u00a0smoked paprika
\n\u00bd\u00a0teaspoon\u00a0garlic powder
\n\u00bc\u00a0teaspoon\u00a0salt
\n1 tablespoon olive oil<\/p>\n
\n1 \u00bd\u00a0tablespoons\u00a0lime juice, from 1 lime
\n\u00bd\u00a0teaspoon\u00a0garlic powder
\n1 tablespoon tomato sauce
\nPinch of salt
\nwater, as needed to thin sauce if necessary<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2024\/08\/IMG_5379-267x400.jpg\")
\n8\u00a0small tortillas
\n\u00bd\u00a0small\u00a0red and green cabbage
\n1\u00a0avocado, sliced or mashed
\n1\u00a0lime to drizzle over your fish<\/p>\n
\n<\/strong>1 cup tomato sauce
\n3 tbsp horseradish
\n3 tsp fresh lemon juice
\n\u00bd tsp Worcestershire Sauce<\/p>\n
\ndash of Tabasco Sauce<\/p>\n