After dining out for a few weeks enjoying some of Capetown’s best restaurants (Test Kitchen and La Boheme), we felt it was time to throw another dinner party, thinking that seafood would be a great theme. We took a trip to the local fish market in Woodstock with our chef friend Nev and picked out the nights selection. We bought a whole yellow tail, 2.5 kilos of Mozambiquen prawns and monk fish for kebobs with chorizo.
We chose to bust out the last of the Idle whites we brought with us, which consisted of 3 bottles of 2009 Chardonnay. We also picked a local sparkling wine called Poncracz and drank a few bottles of Meerlust Chenin Blanc for the night South African selections.
The Yellow tail was cut in half and basted with a home made thyme, marjoram, olive oil and salt bast Nev made with a mortar and pestle. We put it on one of the fish grill metal holders and placed it right on the braai. The kebobs were a combination of monk fish chunks and chorizo and marinated with a dijon balsamic olive oil sauce and placed on the braai.
For the prawns, we fried them in a wok with a homemade periperi sauce Nev prepared ahead of time and tossed with Thyme, garlic and olive oil. We made a huge green salad with as many vegetables as we could find and made a cold fresh pesto pasta salad. We hosted 14 people and had leftovers for prawn rolls the following day for lunch.
Dinner was served with chilled 2009 Idle Cellars Chardonnay and Meerlust Chenin Blanc. We served it buffet style and ate at the table on the deck looking out at the sunset. We enjoyed a spectacular Idle Moment.
Nev Preparing the Prawns:
Whole Yellowtail
Bast for the Yellowtail
The Periperi Prawns
