|
|
|
How to make Butterfly Prawns
-
Rinse the prawns under cold running water.
Remove the head and peel away the skin and legs, leaving
the tail on.
-
With a sharp knife, slice down the centre
of the back,
making a deep cut, but not cutting right through the prawn.
Remove the dark vein.
-
Open the prawn out and flatten with your
hand.
-
The butterflied prawn may now be steamed
or crumbed and fried.
If steamed or boiled it will curl to form an attractive
shape.
|
|
|
|
|
|
| Make your own brandied grapes |
| Otherwise known as kaapsche jongens or korrelbrandwyn, these grapes
are filled with zing and make a special dessert or after-dinner treat.
|
| You will need |
ripe, firm and perfect grapes (Hanepoot are the best)
Brandy
Castor sugar |
|
1. Snip grapes from their bunch, retaining a little stalk. Wash
and dry them.
2. Layer the grapes in a sterilised jar, sprinkling each layer with
castor sugar. Fill the jars with brandy and seal.
3. Rotate jar daily until all the sugar has dissolved.
Mature for a minimum of 3 months.
For a less boozy grape, make a 50:50 mixture of brandy and heavy
sugar syrup (equal parts of water and sugar boiled together and
cooled), and substitute for the brandy, omitting the castor sugar.
|
| |
|
