ESSENTIAL RECIPES- SEAFOOD
SUMMERY PRAWN SALAD
By Sarita Skiller / Lactalis
INGREDIENTS
• 2 cups cooked prawns( peeled, tails on for presentation)
• 2 ripe peaches or nectarines, cut into wedges / cubes
• 150g Président South African Feta with Black Pepper, cubed
• 3 cups mixed leafy greens( rocket, watercress, baby spinach)
• a handful of fresh herbs( dill, mint, or parsley)
• 2 tablespoons olive oil
• juice of 1 lemon( or a light vinaigrette)
• black pepper, to taste
METHOD
1. Arrange the leafy greens on a platter as your base.
2. Scatter over the peach or nectarine slices. 3. Add prawns and feta cubes on top.
4. Tuck in the fresh herb sprigs for flavour and garnish.
5. Drizzle with olive oil and lemon juice( or vinaigrette).
6. Season with freshly ground black pepper.
7. Serve immediately as a vibrant summer salad.
MUSSEL PASTA
By Sarita Skiller / Lactalis
Creamy, flavour-packed, and brimming with tender mussels, this pasta is a hearty seafood dish perfect for an indulgent weeknight dinner.
INGREDIENTS
• 200g fettuccine or ribbon noodles
• 1 onion, chopped
• 2 garlic cloves, crushed
• 150g mushrooms, finely chopped
• 1 teaspoon chicken stock powder( or ½ stock cube)
• dash of vegetable or herb seasoning
• freshly ground black pepper
• 15 – 20 fresh mussels, steamed & shelled
• ½ cup grated Galbani mozzarella
• ½ cup plain Parmalat Smooth Yoghurt
• ½ cup mayonnaise
• a few drops Tabasco sauce
• chopped parsley, to serve
METHOD
1. Pour about 1cm water into a pan, add the chicken stock, and bring to the boil. Add the onion, garlic, mushrooms, seasoning, and black pepper. Boil rapidly until most of the liquid has evaporated.
2. Stir in a dash of olive oil, then add the mussels. Cook gently for 2 – 3 minutes, until heated through. Remove from the heat and set aside.
3. Meanwhile, cook the pasta in salted boiling water until al dente. Drain well.
4. Combine the yoghurt, mayonnaise, and Tabasco in a small bowl. Return the mussel mixture to the heat, add the pasta, and stir through the cheese and yoghurt mixture until heated through.
5. Sprinkle with chopped parsley and serve immediately with a crisp green salad.
Recommended Products
essentialflavours. co. za • Summer 2025 / 26 | 49