Three great recipes for rugby players

Cook these mouth-watering, healthy dishes, brought to you by Sea Harvest every week.

Calamari and hake gatsby

The Gatsby is a long-standing tradition in Cape Town; especially in the Cape Flats, Woodstock and Salt River areas. Late Friday and Saturday night food include Gatsby’s chip rolls and burgers from take-aways such as ‘Dollars’ in Salt River and ‘Golden Dish’ in Gatesville. Traditional versions are steak Gatsby or the Vienna Gatsby with the works; eggs, chips, salad plus sauce. 

This is the calamari and Cape Hake version of the great Gatsby!

Serves 3-4

4 x 125 g Calamari rings or strips, thawed
400g Sea Harvest Hake fillets, thawed and cut into strips
125g cake wheat flour
15ml Ina Paarman Fish Spice
15ml Ina Paarman Lemon & Black Pepper Spice
3 eggs
Vegetable oil for frying
500g potato chips
Ina Paarman chip seasoning
1 large oval bread
Sweet chilli sauce
Chilli sauce
Tartar sauce
Cucumber slices
Shredded lettuce
Onion slices

1. Mix together the flour and seasoning. Whisk the eggs separately. First dip the calamari rings/strips and hake strips into the eggs and then into the seasoned flour.
2. Heat the oil to 180°C and fry the calamari for 2 to 3 minutes and the hake for 5 minutes in hot oil until cooked or the calamari and hake floats in the fryer. Remove from the fryer and place onto a paper towel to drain off any excess oil.
3. While the calamari and hake is frying, fry the chips in separate oil. Once cooked, remove from the oil and place onto a paper towel to drain off any excess oil. Season and keep aside.

To assemble the Gatsby:
– Cut open the loaf of bread on its side.
– Start with the seasoned chips on the base of the bread, followed by your choice of sauces, the calamari, some more sauce and then lastly the salad greens. 
– Tightly wrap the bread in foil and keep warm until ready to serve. 

Creamy angel hair pasta with parsley, parmesan and lemon

Serves 4-6

250g angel hair pasta
400g Sea Harvest Seafood Mix
1 large onion, diced
2 cloves of garlic, crushed
40g butter
35g cake flour
250ml milk
125ml cream
2 lemons
30ml parsley, roughly chopped
80g parmesan, finely grated
Olive oil, for frying and drizzling
Freshly ground black pepper

1. In a large pot of salted boiling water, add the angel hair pasta and cook for 4 minutes or until just al dente. Drain over a colander and rinse with cold water. Drizzle a generous amount of olive and mix gently. Set aside.
2. In a large frying pan over a high heat, add a generous amount of olive oil along with the seafood mix and onion and sauté for 10 minutes. Add the garlic and season well with salt and freshly cracked black pepper and fry for a further minute. Remove the mix from the pan and set aside.
3. In a medium pot over a medium heat, add the butter and flour and combine until a thick paste forms. Cook for a minute while continuously scraping the pan. Add the milk in small amounts while stirring to create a lump free roux. Continue until all the milk has been incorporated.
4. Add the cream along with the seafood mix and cover with a lid. Cook over a medium to low heat for 8 minutes.
5. Add the pasta, zest and juice of 1 lemon, the parsley and the parmesan and season to taste with salt and freshly cracked black pepper.
6. Slice the remaining lemon into wedges and serve with the warm creamy seafood pasta.

Lightly smoked trout with potato rosti, asparagus, and basil mayonnaise

Serves 4

400g lightly smoked trout, cooked as per packet instructions
500g potatoes, peeled and grated
2 onions, peeled and grated
3 tbsp (45ml) flour
Salt and pepper
Oil for deep frying
1 cup (250ml) mayonnaise
½ cup (125ml) basil pesto

1. Rinse potatoes in cold water and squeeze dry.
2. Mix the potatoes and onions with the flour and season well with salt and pepper. Heat the oil in a large frying pan and fry tablespoons full of the mixture. Drain on some kitchen paper to absorb the excess oil.
3. Blanch the asparagus in boiling water until just cooked.
4. Mix pesto and mayo together.

Serve with Sea Harvest Lightly Smoked Trout.

Post by

Simon Borchardt