Die weer is regtig met ons.
Ek het hierdie foto nou nou net geneem. Kyk hoe lê die see .. vandag is sy regtig die groot blou dam.
OMO Our mother ocean. Swart souf hier voor , en die eiland geboue op die horison.
Môre se weer , 15 knope noord wes. Eintlik beteken dit .. amper niks wind nie, en die windrigting.. baie belangrik altyd, maar vir môre eksie perfeksie.
Die see is so kalm, dat ek half lus voel om al die pad Bettiesbaai toe te ry, en daar net regs van DeWetsbaai in te spring. Andersins maar Onrus of Vermont. almal puik met kalm see en ligte Noordwes.
Daar is min genoeg dae in die kreefseisoen, net naweke en vakansiedae, na Paasnaweek sluit die seisoen.
Nie almal eet ‘n kreef heeltemal op nie, ek verstaan goggas op steroide.. dit pla my nie te veel nie, want al die oorskiet koppe en pootjies gaan eers vrieskas toe vir ‘n paar dae. Dit is waarvan mens kreefsop maak.
Gaan google “lobster bisque recipe” en kyk hoeveel resepte kry jy … derduisende.

Die oorskiet besig om te ontdooi

Nog bestandele, die wyn is muskadel en die klippies is nodig om alles ‘n slag brand te steek.
Ek het so 10 gegoogelde kreefsop resepte ge “copy & paste”, en is besig met kreefsop eksperimente.
Elke resep verskil gewoonlik redelik baie van elke ander resep.
My beginpunt was ene Danie se resep.. was op die webwerf van ‘n soort visskietklub in die Saltrock omgewing …. ek gee dit hier met spelfoute en al soos die Natalse engelsmanne dit op die werf het.
Natuurlik is Danie ‘n boerseun – hier is sy resep. Myne sal ek later kom skryf .. work in progress.


Nommer 4 : Danie se kreefsop
What you will need:
Crayfish….daaah
leaks, Dhania (Corriander), other fresh herbs and spices, spring onions, olive oil, garrlic, tomato paste…..and probably some other stuff…..??? Ohh and dont forget the cream!!
The Stock!
Take all the off cuts from the leeks and spring onions, like the roots and leaves. Clean them from all dirt and start to simmerin some water. throw in a handful of Dhania and any other fresh hurbs like parsely ect. You can add some salt and black pepper with any dried spices that tickle your fancy….but remember not to much salt, that will come later.
Now for the crayfish, remove the tails and dump the heads in the already simmering stock, put the lid on and let the whole lot bubble softly away. If there will probably not be enough water to cover the heads, so every once and a while push the head on the top to the bottom.
Buy the time the heads are cooked well, the water level should have risen abit. This is where you take a strainer and remove the roots and heads ect from the water.
While the stock was brewing you can probably be preping the crayfish tails, removing the flesh and choping it into chunks. Once that is done take the choped up leeks, spring onions, dhania and put it in some olive oil in a large frying pan. Get the oil hot and add some garlic and your favourite herbs with the crayfish chunks. Again dont go over board with the salt. Fry the crayfish up until cooked…it should be tempting you to steal a ‘taster’ by now!
Now go back to the pot with the stock, and add the contents of the frying pan to the stock. Using a hand held blender pure’ the mixture until you get the right consistancy you want. (some folk like bigger chunks than others) Now put the pot back on the stove and Now put the pot back on the stove and simmer.
Now you can add the cream, how much…. I dono….thats why it is called ‘Moer By’ in english:- ‘Slapped together’ or in hippy terms ‘ Zen Chow’
No seriously Dannie used about half a liter buy the looks of things…..at the time.
Dannie likes his soup a pinkish colour so he added some tumeric and tomato paste…tomato sauce will probably work aswell. He then blew my socks off and threw in two teaspoons of sugar?????
Round about now you can start to add any additional spices and salt if needed.
At this point Dannie takes a large glass of red wine….not sure of the vintage and……gulps half of it down and says “nou los ons die sop” basical if you dont read afrikaans or my spelling is that bad ….” now we leave the soup” Let the soup do its thing for at least 30min, if it is too runny take the lid off and reduce it until the thinkness is right. If you are still unhappy try flour and as a last resort try corn flour/Mazina……but this will change the taste of the soup and probably make it suck.
Onlangse kommentare