OCEAN BASKET KNOFFELSOUS

OCEAN BASKET KNOFFEL SOUS
Vir die wat hom nog nie het nie -hy is 'n wenner saam met ALLE seekos
1 Kg Romi Margarine
1 L Cream
60g Fish Spice
200g Crushed Garlic
125ml Lemon Juice
20g Flour
1Kg Mussels
Method:
Melt Romi,add cream,Lemon Juice,Fish Spice,Garlic and Flour together and stir regulary.
Do not allow the Mussel Sauce to come to a boil as it will over cook.
Bron: Het hom lank terug op email by my vriendin gekry!*Henriette Wessels**
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/ocean-basket-knoffelsous.html

 
OCEAN BASKET FISH SAUCE
*Onbekend* ha-ha-ha maar dit is reg***
They use Marvello Margarine with lemon juice and aromat.
Melt butter, add lemon juice and aromat and boil for about 5 mins or until mixed.
Make a roux (add flour until a thick paste and cook for a bit.
Add milk and cook until thick.
For the garlic you just stir in minced garlic after cooking.>Helena*
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/ocean-basket-knoffelsous.html

Room Knoffel Sous
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/ocean-basket-knoffelsous.html
*eie resep Helena*
150g Rama
250ml room
1-2 e Suurlemoensap
Visspeserye
Smelt Margarien en voeg room,suurlemoensap en speserye by
N.S>as jy dit wil knoffel voeg 2-3 fyn gekapte vars knoffel by*Heerlik saam met Mossels Helena Kruger*Lekker Resepte vir die Jongergeslag*25/6/13**

Charmaine O'Neil

Ocean Basket Lemon Butter Recipe:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/ocean-basket-knoffelsous.html
150g Rama Margarine (has to be Rama!)
250ml Fresh cream
Good sprinkle of aromat
2 T of Lemon Juice
Dash Parsley,aromat n portuguese spice

Melt Margarine..
Add Fresh Cream.lemon Juice & spices.
Boil till mixture Thickens slightly..
1 kg XL pink prawns. Rama 4 frying. Sprinkling of parsley,aromat,portuguese spice,peri-peri pwd n 2 t white sugar.Cook till done.Mix in sauce n allow 2 thicken by cooking together.
- Butterfly cleaned prawns
- Cook over high heat quickly in garlic butter & salt. Do not overcook.
- In a sauce pot melt
* 125g garlic butter
* add 4-5 tab lemon juice
* salt if needed
* slowly add 250ml fresh cream while stirring
* dilute 1tbsp maizena in a little milk & add to sauce. Keep stirring as it thickens
- Simmer but do not boil.
- Pour over cooked prawns
- Top with chopped parsley & lemon wedges on the side.
- Serve hot with spicy rice & crispy chips