Paella

8 Portions

INGREDIENTS

• 450g Mussels
• 150ml Dry White Wine
• 150ml Water
• 225g Monk Fish
• 100g Pork Fillet
• Oil
• 1.4kg Chicken (8 pieces)
• 450g Whole Prawns

Rice

• 2 Onoins, chopped
• 1 Red Chili (pitless and cut in rings)
• 2 gloves of Garlic
• 4 Tomatoes (skinless and pitless, chopped)
• 5ml (borrie) or Saffraan
• 1l Boiling Water
• 400g Rice
• 5ml Paprika
• Salt and Blackpepper
• 225g Smoked Pork Saucages
• 100g Peas (skinless)

Garnish

• Lemon Wedges

METHOD

1. Wash mussels with a brush under cold water until clean
2. Through away open shells
3. Remove 'beard' from shells with a knife
4. Boil mussels slowly in the wine and water with a lid and simmer for 5 minutes
5. Through away the shells that didn't open.
6. Keep some of the mussels for garnish and remove the rest for shells
7. Sift mussel liquid
8. Cut fish and pork in 2,5cm squares.
9. Heat 45ml oil in casserole and fry pork until golden brown (3 minutes)
10. Remove and keep aside. Add fish and fry until golden brown.
11. Remove from sauce and keep aside
12. Fry chicken pieces in oil and both sides until golden bruin
13. Remove and keep aside
14. Remove prawn meat from shells but keep a couple for garnish
15. Remove top from every one and through away
16. Cut shell open on tail and remove inside meat
17. Remove black gut on the backside
18. In case using saffraan, place in small bowl, add boiling water and leave for 5 minutes
19. Heat oil in a pan and add chopped onions and chili
20. Fry on low heat until brown
21. Add garlic and tomatoes
22. Increase heat and stir fry until most sauce has evaporated
23. Stir the rice in the pan and cook for 1-2 minutes
24. Add boiling water and saffraan (with water)
25. Add mussel stock or water/wine
26. Boil fast and stir occasionally and add rest of the spices
27. Cut sausages into 5mm rings
28. Add chicken, meat, sausages and peas to the pan mixture (can put in oven at this point)
29. Stir and mix
30. Reduce heat and simmer for 25-30 minutes or until rice is cooked
31. Add fish, prawns and mussels and cook another 5 minutes.
32. Garnish with mussels in shells and whole prawns
33. Serve with fresh green salad

Uncooked Fudge

INGREDIENTS

• 125g Peppermint Chocolate
• 90g (100ml) Butter
• 90g (150ml) Sultanas
• 90g (150ml) Pecan Nuts, chopped
• 5ml Vanilla
• 37,5ml Condensed Milk
• 500g (950ml) Icing Sugar
• 1 Extra large Egg, beaten

METHOD

1. Add wax paper to a 34 X 27cm pan
2. Melt chocolate and butter together
3. Add other ingredients except for the egg
4. Add the egg and mix well
5. Pour into pan
6. Put in fridge to harden and cut in squares
7. Keep refrigerated

Peanut Butter Shortbread

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INGREDIENTS

• 125g Margarine
• 125ml Sugar
• 1 Egg Yolk
• 250ml Flour
• 65ml Self Raising Flour
• 25ml Custard Powder
• 1ml Salt

Top Layer:

• 90g Margarine
• 125ml Brown Sugar
• 12.5ml Syrup or Honey
• 125g Roasted Unsalted Peanuts (roughly chopped)

METHOD

1. Grease 18cm X 28cm cake pan
2. Cream margarine and sugar until light
3. Add egg yolk and mix
4. Sift flour, custard powder and salt together
5. Add to margarine mixture to form a firm doe
6. Press doe into pan and bake for 15 minutes until golden brown
7. Top: Heat butter, sugar and syrup together, and stir on low heat until melted
8. Simmer for 5 minutes
9. Stir in the nuts and pour onto the crust
10. Bake for another 5 minutes
11. Allow to cool off and cut in squares