MAMA DORAH’S SEAFOOD SAMP
This recipe is inspired by one from Mama Dorah’s final recipe book. She used hake and calamari rings, which I’ve replaced with mussels. I've also added white wine and lemon instead of the spices.
Serves 4
EASY GREAT VALUE
Preparation: 20 minutes
Cooking: 2 hours 15 minutes
samp 300 g
water 1 litre
oil 2 T
butter 2
T onion 1, chopped
garlic 1 t minced
mushrooms 100 g, sliced
medium prawns 12, cleaned and peeled
white wine 1 cup
mussels 12
lemon pepper 3 T
parsley 2 T finely chopped
1 Cook the samp in salted water until soft, about 2 hours.
2 Heat the oil in a pan and fry the prawns for 5 minutes, then set aside.
3 Add the butter to the same pan and fry the onion and garlic. Add the mushrooms and cook until soft.
4 Pour in the wine to deglaze the pan. Add the mussels and lemon pepper. Cook until the mussels open. Add the samp and mix well. Garnish with parsley.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Ken Forrester Chenin Blanc
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