• Recipe by Neels van Jaarsveld

    Styling by Nomvuselelo Mncube

    Neels van Jaarsveld's On The Rocks Best of Both Worlds seafood platter (prawns, calamari, mussels and rump steak)

    Serves: 6 – 8
    Cooking Time: 30 mins

    Ingredients

    • Lemon butter (for prawns and calamari)
    • 2 whole lemons
    • 250g unsalted butter
    • Chardonnay sauce (for mussels)
    • butter, for frying
    • 20g chopped onions
    • 5g crushed garlic
    • 250ml (1 cup) full cream
    • 100ml chardonnay
    • 5ml (1 tsp) fish spice
    • Meat
    • 6 tiger prawns, deveined
    • lemon juice
    • 6 fresh mussels
    • 150g calamari tubes, cleaned
    • fresh lemon
    • 250g rump
    • barbecue spice, to taste
    • To serve
    • lemon wedges
    • basmati rice
    • seasonal vegetables
    • tartar sauce

    Instructions

    1

    For the lemon butter, cut the lemons into wedges. Melt the butter in a frying pan over medium heat, add the lemons and let the butter simmer until clarified. Remove from heat and set aside until needed.

    2

    For the chardonnay sauce, heat the butter in a pan over medium heat, and fry the onions and garlic. Add the cream, wine and fish spice. Simmer until thick. Remove from heat and set aside until needed.

    3

    Fry the prawns in lemon butter for 8 minutes on each side. Add a squeeze of fresh lemon.

    4

    Cook the fresh mussels in a pot of boiling water until the shells open. Remove from pot and simmer in the chardonnay cream sauce for 5 minutes.

    5

    Fry the calamari in a hot pan in lemon butter for 6 minutes. Season with freshly squeezed lemon and fish spice.

    6

    Season the rump with barbecue spice and grill to desired temperature.

    7

    To serve, place everything on one platter with lemon wedges. Serve with basmati rice, seasonal vegetables and tartar sauce.