Ingredients

• 100g butter, melted
• 4 tbsp olive oil
• 6 cloves garlic, finely chopped
• 1 lemon - juice and zest
• 2 tbsp sweet chilli sauce
• 1 tsp smoked paprika
• 1 tsp peri-peri spice / chilli flakes
• Salt & black pepper to taste
• Handful fresh parsley, chopped
• Handful fresh dhania / coriander, chopped
• 500g prawns, cleaned & deveined
• 300g calamari rings
• 300g half-shell mussels (or mussel meat)
• 1 fresh garlic loaf / crusty bread
• Extra lemon wedges
• Aluminium foil

Ingredients

• Ingredients

For the hake

• 3 hake fillets — approximately 150 g each
• 1 tsp lemon pepper
• 1 tsp fish spice
• ½ tsp paprika
• ½ tsp garlic seasoning
• ½ tsp garlic & butter seasoning
• 1 tbsp cooking oil

For the garlic-buttered sourdough

• 3 seeded sourdough burger rolls
• 2 tbsp butter, softened
• 1 tsp garlic seasoning
• ½ tsp garlic & butter seasoning

For the tartar sauce

• 4 tbsp mayonnaise
• 1 tbsp finely chopped gherkins
• 1 tsp fresh lemon juice
• ½ tsp finely chopped fresh coriander

For the burger filling

• 3 tbsp chakalaka/braai relish
• ¼ cup coriander salsa
• ½ small red onion, thinly sliced
• 6–9 gherkin slices
• Fresh coriander leaves

Ingredients

For the Prawn & Calamari Skewers

• 800 g Black Tiger prawns
• 400 g squid/calamari strips
• 1 cup extra-virgin olive oil
• 3 tbsp smoked paprika
• 2 tbsp SPAR Peri-Peri Spice
• 2 tbsp red chilli flakes or crushed chillies
• 1 tbsp origanum
• 2 tbsp garlic salt
• Mini sweet peppers or bell peppers, as needed
• 4 whole lemons

For the Tzatziki-Style Dip

• 700 g Greek yoghurt
• 250 g sour cream
• 1 heaped tbsp crushed garlic
• 1 handful fresh coriander, chopped
• 1 mini English cucumber, grated and strained
• Juice of ¼ lemon

For the Garlic Butter Dip

• 250 g salted butter
• 2 tsp crushed garlic
• 1 tsp salt
• Juice of 1 whole lemon
• Crushed chillies, to taste
• Smoked paprika, to taste

Ingredients

• Braai snoek fish (cut into pieces) - 1kg
• Paprika - 2 tablespoons
• Fish spice - 2 tablespoons
• Zest lemon and herb - 2 tablespoons
• Fish sauce - 2 tablespoons
• Oil - 2 tablespoons
• Mushrooms - 1 cup
• Celery - half cup
• Onion - 2 onions full
• Fresh mint
• Fresh coriander
• Fresh garlic
• Rajah (hot) -2 tablespoons
• Pure ground ginger - 2 teaspoons
• Liquid stock concentrate stick -1
• Tomato & onion mix - 1 can
• Coconut cream - 1 can

Ingredients

• MY CRAYFISH BRAAI FEAST
• Amazing Crayfish from Epsom Seafood - yummy and reasonably priced too!
• How I did it on the braai:*
• 1. Prep:*
• Cut crayfish in half lengthways, clean out.
• Take legs off and keep aside.
• 2. Lemon Garlic Butter Dip (for braai):*
• 100g butter melted
• 4 garlic cloves chopped
• Juice of 1 big lemon
• Handful parsley, salt & pepper
• Mix it all. Dip and brush the crayfish meat generously.
• 3. On The Braai:*
• Place crayfish flesh side down on medium hot braai grid.
• Braai 4-5 mins.
• Flip, brush more lemon garlic butter, braai 3-4 mins until meat is white and slightly charred.
• Don't over-braai - it will get tough!
• 4. Sweet & Spicy Braai Legs:*
• Put a small pan / foil tray on the braai.
• Add knob of butter, 2 tbsp sweet chilli sauce, 1 tbsp honey, splash soy sauce.
• Toss legs in and sauté on the braai for 3-4 mins till sticky.
• 5. Cheesy Chilli Sauce:*
• In a potjie on the braai, melt cheese with little milk, add chopped chilli.
• Pour over crayfish as soon as it comes off the braai.
• Served with* hot chips and fresh Greek salad.

Ingredients

• Green Thai Seafood pot
• Breco Seafood Squid rings
• Breco Seafood Prawn meat
• Thai green curry paste
• 2 tbs fish sauce
• 1 tbs lime juice
• 3Tbs butter
• 1 tsp Mixed Italian herbs
• 1 tsp Garlic powder
• Fresh chopped Basil
• 1/2 tsp Oregano
• 1 cup fresh cream
• Jalapeño sayce

Ingredients

• Braaied snoek – seasoned and grilled until smoky and goldenCreamy mashed potatoes – soft, buttery and comforting
• Homemade tomato chutney – sweet, tangy and slightly spicy
• Fresh salad – cucumber, tomato, green pepper and sweetcorn
• A proper Cape-style family braai plate, full of flavour and comfort.

Ingredients

• Large Snoek flecked
• 100g butter/margarine
• 200g apricot jam
• Salt and pepper

Ingredients

• Seafood
• 4 large shell-on prawns — approximately 800 g
• 400 g cleaned lulas/calamari
• Seafood Marinade
• 45 ml olive oil
• 3 garlic cloves, finely grated
• 1–2 bird’s-eye chillies, finely chopped
• 15 ml fresh lemon juice
• Zest of ½ lemon
• 5 ml (1 tsp) smoked paprika
• 2.5 ml (½ tsp) sweet paprika
• 15 ml (1 tbsp) fresh parsley, chopped
• 2.5 ml (½ tsp) salt
• Black pepper, to taste
• Crispy Potatoes
• 600 g baby potatoes
• 15 ml olive oil
• 2.5 ml (½ tsp) smoked paprika
• Zest of ½ lemon
• Salt and black pepper, to taste
• Coconut Peri-Peri Sauce
• 200 ml coconut cream
• 15 g butter
• 2 garlic cloves, finely grated
• 1 bird’s-eye chilli, finely chopped
• 15 ml fresh lemon juice
• 2.5 ml (½ tsp) smoked paprika
• 5 ml (1 tsp) honey
• 10 ml (2 tsp) fresh parsley, chopped
• Salt, to taste
• Citrus-Parsley Garnish
• 2 naartjies or small oranges, segmented
• 80 g red onion, thinly sliced
• ½ bunch fresh parsley
• 10 ml fresh lemon juice
• Pinch of salt
• Slow-Dried Lemon
• 1 lemon, thinly sliced

Ingredients

• 1kg Breco Prawns, deveined and cleaned
• 100g butter
• 4 garlic cloves, crushed
• 1 lemon, juice and zest
• Fresh parsley, chopped
• 1 red chilli, finely chopped (optional)
• Salt & pepper
• Crusty braai brood to serve

Ingredients

• 500g Snoek kuite
• 125ml flour
• 15ml chicken spice
• 5ml salt
• 10ml white pepper
• 15ml oil and 15ml butter
• Ingredients for the curry sauce
• 1 large Jalapeno chili seeded and chopped
• 10ml black garlic paste
• 10ml coriander seeds
• 5ml cumin
• 5ml ground cardamom
• 15ml mild curry powder
• 5ml turmeric powder
• 1 large onion in slices
• 1 large tomato chopped
• 30ml apricot jam
• 15ml fresh lemon juice
• Salsa is made with chopped red onion, red chili, fresh guavas, tomato, coriander, olive oil and lime juice.

Ingredients

• 15 – 20 Crayfish tails
• 2x 240g Breco shrimps
• Olive oil
• 5 onions, finely chopped
• 1 green pepper, grated
• 2 tomatoes, grated
• 10 ml crushed garlic
• 10 ml red chilli flakes
• 5 ml cumin seeds
• 10 ml brown mustard seeds
• 5 ml turmeric
• 10 ml jeera (cumin)
• 10 ml fish masala
• 5 ml seafood masala
• 5 ml fine ginger
• 10 ml lemon juice
• 5 ml salt (or to taste)
• 1 cup coriander, chopped
• Water, as needed

Ingredients

• 30 Crayfish tails
• 2x 800g prawn meat
• 1 packet butter chicken spice
• 2 packets tomato paste
• 15ml sugar
• 250g butter
• 2x onions
• 2 cinnamon sticks
• 2 anistar seeds
• 2x 250ml fresh cream
• 2x royoco packet dry butter chicken mix
• Fresh coriander

Ingredients

• Snoek Panna cotta
• 500ml cream
• ½ cup milk
• 60ml sugar
• 30ml soy sauce
• Pinch of salt
• 3 gelatine leaves
• 5-6 whole black peppercorns
• 1 bay leaf
• 400g smoked snoek
• 45ml extra virgin olive oil
• 3-4 sprigs thyme
• Foil
• Firewood or charcoal
• Fire lighters
• Sesame and soy sponge
• 120g cake flour, sifted
• 75g icing sugar
• 1 egg
• 5ml baking powder
• 3 tablespoons dark soy sauce
• 120ml milk
• 15ml sesame oil
• 15ml melted butter
• Black food colouring gel (optional)
• Spray & Cook or butter for greasing
• Drunken pineapple
• ¼ pineapple
• 50 ml good quality brandy
• Extra brandy to finish
• 4 tablespoons apricot jam
• Icing sugar (to adjust sweetness)
• ½ cup water (add accordingly)

Garnish

• 1/3 of the cleaned snoek (see method for Panna cotta)
• Extra virgin olive oil to dress snoek.
• Toasted sesame seeds (mix of black and white if you wish)
• Macha powder (fine mesh sieve used to dust with)
• Flat leaf parsley or finely sliced chives
• Edible flowers

Ingredients

• 500g Calamari Steaks, cut in strips
• 1box Prawns,size of choice
• 20 Lobster tails, grilled on the fire
• 8 Lobsters, grilled on fire
• 750g Half Shelled Mussels
• 2kg Baby Potatoes,boiled
• 5 Corn on the Cob, cut in 4
• 12 Eggs, boiled
• 3 lrg Onions,diced
• Parsley, enough for sauce and garnish
• SPICES
• Seafood 2tbsp
• Prawns 2tbsp
• Six Gun Hot Seasoning 2tbsp
• Aromat 1tbsp
• Crushed Chillies 2tbsp
• Paprika 1tbsp
• Red Curry Paste 2tbsp
• Fresh Garlic 4tbsp
• Onion Powder 2tsp
• Butter 750g
• 1/4 Lemon Juice
• 3 Lemons, cut in quarters
• 2 cups White Wine, optional
• A 3 legged pot
• So, let's get started!!!

Ingredients

• My Ingredients...1 whole butterflied snoek (cleaned and scaled)
• 3 tbsp butter
• 2 cloves garlic (chopped)
• 5 to 6 tbsp apricot jam
• 1.5 tbsp chutney
• 1 tsp chili
• A handful of fresh coriander
• Salt and pepper to taste
• Tomato
• Green peppers
• Onions

Ingredients

• Ingredients:*
• 1 whole snoek, butterflied
• 12 large prawns, deveined
• 100g butter, melted
• 4 cloves garlic, crushed
• 1 lemon, juiced + wedges for serving
• 2 tbsp apricot jam (our secret SA touch!)
• 1 tsp smoked paprika, salt & pepper
• Fresh coriander / parsley to finish

Ingredients

• Ingredients
• 1 kg fresh snoek fillets, cut into large bite-sized cubes
• 16 large tiger prawns, peeled and deveined (tails left on)
• 125g salted butter, melted
• 3 tbsp smooth apricot jam
• 2 tbsp fresh lemon juice
• 1 tsp finely grated fresh ginger
• 1 tbsp crushed garlic
• 1 tsp smoked paprika
• 1 red chili, finely chopped
• Fresh coriander and lemon wedges for serving

Ingredients

• Ingredients:
• 1 whole fresh snoek (cleaned and butterflied)
• 85g to 125g butter
• ½ cup apricot jam
• 2 tsp crushed garlic
• 2 tbsp apricot chutney (optional)
• 1 lemon (juiced)
• Salt and black pepper to taste
• Fresh coriander or parsley (chopped, for garnish)

For grilled seafood garlic butter sauce

• Fresh cream
• ½ teaspoon Robertsons Herbs & Spices Portuguese chicken spice
• 1 teaspoons dry parsley
• Salt to taste
• 1 teaspoon lemon juice or fresh lemon 🍋
• Crushed garlic
• 2 tablespoon butter
• #HeritageMonth
• #BrecoSeafoodBraai
• #ChangeTheWayYouSeafood
• #AwakenYourInnerMasterChef
• #BrecoSeafoods
• #CookingWithSeafood
• #AtlantisFoods

Ingredients

• 350 g Calamari Strips
• 180 g Spinach
• 2 Capsicum Red and Yellow
• 10 Strawberries
• 100g Olives
• 85 g Feta cheese
• 1 White Onion
• 4 Bay leaves
• 3 Lemons
• 4 Sprigs of Fresh Thyme
• 15 g Black Peppercorns
• 8 g Sea Salt
• Green herb purée ingredients
• 125 ml vegetable oil
• 30 ml olive oil
• 100 ml apple cider vinegar
• 20 ml crushed garlic
• 10 ml mild mustard
• 60 ml chopped fresh herbs (parsley, oregano, fennel, dill)
• 20ml water

Ingredients

• 900 g Breco Clam Meat, thawed and well drained
• 250 ml dry white wine
• 250 ml fresh cream
• 50 g Parmesan or Parmigiano Reggiano, finely grated
• 150 g crushed garlic
• 30 g Aroma Spices Fish Spice
• Olive oil, for cooking
• Cornstarch Slurry
• (1 Tablespoon Cornstarch & Touch of Water)

Ingredients

• Seafood:
• 16 large Breco prawns, cleaned & deveined
• 400g Breco calamari tubes, cut into 3cm pieces
• Peri-Peri Marinade:
• 3 tbsp peri-peri sauce
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt & pepper to taste
• Chakalaka Butter:*
• 100g butter, melted
• 2 tbsp mild chakalaka
• Handful fresh coriander, chopped
• Squeeze of lemon
• Other:
• Wooden sosatie sticks, soaked in water

Ingredients

• 1 Breco Braai snoek
• 3 Tbsp butter
• 1-2 Tbsp crushed garlic
• 1 tbsp mixed masala
• 1/3 cup mixed fruit jam
• 2 Tbsp Chicken stock granules
• Juice of half an orange/orange slices
• Thyme, few onion rings
• Salt and pepper to taste

Ingredients

• 1 whole snoek
• 2 Tbs Fish Spice
• Lemon and garlic butter sauce:
• 1 whole lemons
• 100g Salted butter
• 2 Tbs extra virgin olive oil
• 2 Tbs chopped parsley
• 6 crushed garlic cloves
• Zest of a lemon
• Juice of a lemon
• 1 Tbs fish Spice
• Mediterranean salad topper:
• 200g cocktail tomatoes
• 1 red onion
• 120g olives
• 3 Tbs Capers
• Zest of a lemon
• Juice of a lemon
• ¼ cup extra virgin olive oil
• 4 Tbs chopped parsley
• Salt and black pepper to taste

Ingredients

• 1kg pasta
• 800g Breco mixed seafood(squid strips, rings, tentacles, mussel meat, octopus, and crab-flavored surimi cuts)
• 1 onion, chopped
• 2 garlic cloves
• 1 green pepper
• 250ml fresh cream
• 1 cup stock
• 2 tbsp tomato paste
• 1 tsp paprika
• Mixed herbs, salt
• Lemon.pepper
• 1 cup grated cheese
• Fresh parsley

Ingredients

• Ingredients

For the Seafood & Veggie Mix

• 500g large prawns (cleaned and deveined)
• 500g fresh black mussels (beards removed, scrubbed clean)
• 4 medium crabs (cleaned and halved or quartered)
• 4 baby potatoes (pre-boiled until fork-tender)
• 2 whole corn-on-the-cob (cut into thick rounds)
• 1 cup (250g) unsalted butter4 cloves garlic (finely minced)
• 1 tbsp smoked paprika Juice and zest of 2 large lemons1/2 cup fresh parsley or dill (chopped)
• Salt and coarse black pepper to taste

For the Garlic Bread

• 1 large French loaf or baguette
• 1/2 cup (125g) butter (softened)
• 3 cloves garlic (crushed)
• 1/4 cup grated mozzarella or cheddar (optional)Fresh parsley (chopped)

Ingredients

• Super quick one - 10 minutes. This is my favourite way to do it:
• 400g prawns, cleaned and deveined (keep tails on)
• 4 tbsp olive oil
• 3 spring onions, sliced (keep white and green separate)
• 3 cloves garlic, minced
• 1/2 tsp chilli flakes (optional)
• Juice of 1/2 lemon
• Salt & black pepper
• Handful parsley

Ingredients

• Carapau/ Mackerel 400g - 500g
• 2 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp White pepper
• 1 tsp parsley
• 1 tsp Lemon zest
• 2 tbs Olive oil
• 1 tsp Galic powder
• 1 tsp Paprika
• 1/2 tsp whole grain mustard

Ingredients

• Ingredients
• Serves 4
• 500 g large prawns, peeled and deveined (tails on)
• 3 tablespoons melted butter
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• Juice of 1 lemon
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• ½ teaspoon chilli flakes (optional)
• Salt and black pepper
• Wooden or metal skewers
• Method
• 1. Make the marinade
• Mix melted butter, olive oil, garlic, lemon juice, paprika, parsley, chilli, salt and pepper.
• 2. Prepare the prawns
• Thread 3–5 prawns onto each skewer. Brush generously with the marinade.
• Leave to marinate for 15–30 minutes in the fridge.
• 3. Braai the prawns
• Place over medium-hot coals and braai for approximately 2–3 minutes per side, brushing with extra marinade.
• Turn when they start turning pink and opaque.
• 4. Serve
• Squeeze fresh lemon over the prawns and serve immediately with extra garlic butter for dipping.
• 🔥 Extra Garlic Butter for Basting
• Melt together:
• 50 g butter
• 2 crushed garlic cloves
• 1 tablespoon lemon juice
• Fresh parsley
• Pinch of chilli
• Brush this over the prawns while they braai for that delicious restaurant-style flavour!
• Braai tip: Don't overcook prawns they become rubbery quickly. They're ready when pink, opaque and just curled into a loose C-shape.

Ingredients

• Ingredients:
• 1 kg large shell-on prawns, butterflied
• 80 g butter
• 2 tbsp sesame oil
• 4 cloves garlic, finely chopped
• 1 tbsp grated ginger
• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce (optional)
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 tsp ground coriander
• ½ tsp cumin
• 1 tsp chilli flakes
• Juice of 1 lime
• Fresh coriander
• Charred Pineapple Atchar Salsa:
• ½ pineapple, sliced
• ½ red onion, finely diced
• 1 green chilli
• 1 carrot, grated
• 2 tsp sugar
• 2 tbsp white vinegar
• ½ tsp turmeric
• Pinch salt
• Fresh coriander

Ingredients

• INGREDIENTS
• 8 garlic cloves, chopped
• 2 onions, chopped
• 4 spring onion, chopped
• 1 green pepper, chopped
• 2 chillies, chopped (optional)
• 80 ml butter
• 1 punnet sliced or button mushrooms
• 500 g prawns, cleaned
• 500 g mussels in shells
• 500 g calamari rings
• 500 g hake cut into pieces
• 500 g crab sticks
• 40 ml lemon juice
• 200 ml cream
• 50 ml white wine
• 5 ml salt
• 2 ml fresh ground black pepper
• 5 ml lemon pepper
• 10 ml fresh chopped parsley

Ingredients

• Dough
• Flour — 250 g
• Olive oil — 40 g
• Warm water — 100–120 ml
• Salt — 5 g
• Tomato paste — 15 g
• Octopus filling
• Cooked octopus — 300 g, chopped
• Onion — 100 g
• Garlic — 2 cloves
• Crushed tomatoes — 250 g
• Tomato paste — 30 g
• Olive oil — 30 ml
• Paprika — 2 g
• Cayenne/chilli — 1 g
• Salt — 4 g
• Black pepper — 1 g
• Parsley — 10 g
• Lemon zest — ½ lemon

For finishing

• Egg — 1, for brushing
• Olive oil — 10 ml

Ingredients

• Mussels 800g
• Dry white wine 50ml
• Garlic parsley butter 150g
• Sour cream 250ml
• Grated onion medium size
• 6 garlic cloves
• Lemon pepper to taist
• Frech lemon to taist
• Aromat to taist
• Parsley for garnish
• Tabasco to taist
• Cream cheese chives (patatoe bake)
• Milk 500ml
• 1 chicken stock in (dissolve in 50ml hot water)

Ingredients

• 500g mussels in shell
• 500g mussels without shell
• 50o ml cream
• 2 large onions
• 2 heaped table spoon fresh crushed garlic
• 1 packet gourmet seafood powder
• Block of pure butter
• Tot of brandy
• 1 kg king prawn with head
• Peri peri
• Funky Ouma seafood salt
• 100ml lemon juice
• Medium snoek

Ingredients

For the fish

• 8 harders
• 4 Tbsp Olive oil
• 2 lemons, juice and slices
• Salt and pepper to taste
• Fish spice optional
• 4 garlic cloves, crushed

For the smoor

• 2 onions
• 4 blanched tomatoes
• 2 peppers of your choice, red/green/yellow
• 2 garlic cloves, crushed
• 1 tin butter beans
• Salt n pepper to taste
• 1 and 1/2 tsp curry powder
• 2 tbsp sugar
• Pinch of chili flakes
• Handful chopped parsley

For the rice

• Prepare as per instructions on the package
• Cook 1-2 cups of rice.
• Rosemary and Thyme finely chopped
• Salt to taste

Ingredients

• 3kg salmon
• Bunch of thyme
• 4tsp fish spice
• 3 TSP crushed chillie flakes
• 4cloves of garlic
• Salt and pepper
• 3 TSP Cajun spice
• Drizzle of olive oil
• 2tbls butter
• One lemon thinly sliced
• Tub of Cherry tomatoes
• One large red onion cut into rings

Ingredients

• Smoorsnoek:
• 30ml oil
• 15ml butter
• 1 large onion
• 2 large firm tomatoes, grated
• 30ml garlic, crushed
• 1 red chilli, chopped
• 2 potatoes, peeled and cubed
• 15ml soy sauce
• 15ml brown sugar
• 5ml lemon juice
• 600g leftover braaied snoek flaked
• 8 slices brown bread
• 250ml grated Mozzarella