Showing 1–12 of 24 results

  • 1/2 SEA FOOD PLATTER

    The ultimate summertime favourite. Buy the freshest seafood you can for this simple platter with t dipping options of choice.

    Ingredients

    • 2 cooked lobsters, halved lengthways
    • 2kg cooked prawns
    • 500g smoked salmon slices
    • Crushed ice, to serve
    • Lime wedges, to serve

    Instructions

    1. To make the seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and paprika in a small bowl. Cover with plastic wrap and place in the fridge to chill.
    2. To make the avocado & lime dressing, toast cumin in a saucepan over low heat for 1 min or until aromatic. Process in a food processor with avocado, garlic, lime juice and olive oil until smooth. Season to taste with salt and pepper.
    3. To make capsicum salsa, preheat a grill on medium. Cook the capsicum, skin-side up for 5 mins or until skin chars and blisters. Transfer to a bowl. Cover with plastic wrap. Set aside for 5 mins. Peel skin and finely chop capsicum. Add tomato, capers, vinegar and oil.
    4. Place lobsters, prawns and smoked salmon on a platter of ice. Serve with the seafood sauce, the avocado & lime dressing, the roasted capsicum & caper salsa, and the lime wedges
    KSh3,500.00 Add to cart

  • Baked Shrimp Salmon

    Great one-pan baked salmon recipe with shrimp and asparagus. Healthy baked salmon fillets with shrimp and asparagus in juices of lemon and butter.

    Ingredients :

    • 2 lbs fresh salmon fillets
    • 1 lb large shrimp, uncooked
    • 3 Tbsp oil (olive or canola)
    • 1/2 lb asparagus
    • 1 large lemon, sliced
    • 1 stick unsalted butter, sliced
    KSh4,000.00 Add to cart

  • BIG SHRIMPS

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound large shrimp peeled and deveined
    • 1 teaspoon minced garlic
    • 1/4-1/2 teaspoon red pepper flakes depends on your heat preference
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 2 tablespoons parsley or cilantro chopped
    • salt and pepper to taste
    KSh2,000.00 Add to cart

  • BLACKENED CANCUN FILLET OF FISH

    “Blackening” is a classic Cajun cooking technique that involves searing spice coated seafood and meats in a hot skillet so the rub turns black (but not burnt). The black crust and white juicy flesh inside look so stunning! I served this with a simple Corn Butter Rice Salad Ingredients

    SPICE MIX

    • 1 tbsp paprika
    • 1 tsp ground cumin
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp dried thyme
    • 1 tsp dry mustard
    • 3/4 tsp salt (table salt)
    • 1/8 tsp cayenne pepper (or to taste)
    • Good grind of black pepper

    TO COOK

    • 4 firm white fish fillets (about 150g/5oz each) 
    • 2 tbsp extra virgin olive oil

    Instructions

    • Combine Spice Mix in a shallow dish and mix.
    • Coat both sides of the fish fillets with the Spice Mix, shaking off excess.
    • Heat oil in a large heavy-based skillet over medium-high heat.
    • Add fish and cook until the rub turns black, then flip and cook the other side until the fish is cooked to your taste.
    • Serve immediately. I served mine with a buttery Corn Rice Salad
    KSh3,000.00 Add to cart

  • Bouillabaisse

    This classic Marseilles seafood stew recipe uses a variety of fish and shellfish, including crab, squid, mussels, and lobster. It is a true seafood lover’s delight and while it’s labor-intensive, it’s worth the trouble. The seafood bones, heads, and shells make the rich bouillon base of the chunky soup. You will need a large stockpot for this recipe.

    Ingredients

    • 2 pounds rockfish (filleted, cut into large chunks, bones reserved)
    • 1 pound John Dory (filleted, cut into large chunks, bones reserved)
    • 2 pounds rouget (or red snapper, cut into large chunks, filleted, bones reserved)
    • 1 pound striped bass (filleted, cut into large chunks, bones reserved)
    • 2 pounds grouper (filleted, cut into large chunks, bones reserved)
    • 6 blue crabs (broken into small pieces)
    • 2 lobsters (1 1/2 pounds; head separated and crushed)
    • 6 tablespoons olive oil
    • 1/2 medium onion (diced)
    • 2 celery stalks (diced)
    • 1 carrot (diced)
    • 1/2 fennel bulb (diced)
    • 5 garlic cloves
    • 2 large tomatoes (diced)
    • 1 tablespoon tomato paste
    • 3 tablespoons pastis (licorice-flavored French liqueur)
    • 1 cup white wine
    • 12 black peppercorns
    • 1 red chili pepper (dried)
    • 1 bay leaf
    • 2 sprigs thyme
    • 1 pinch saffron
    • 5 parsley stems
    • Salt to taste
    • Black pepper to taste
    • 16 small squid
    • 1 cup mussels
    • 12 to 16 baby red potatoes (steamed)
    • 1 toasted baguette
    KSh3,500.00 Add to cart

  • Calamari a la Plancha

    This Spanish-inspired calamari dish is deliciously spicy side, infused with the flavors of fresh garlic and parsley. Don’t be shy with the seasonings—this dish is meant to be bold!

    Ingredients

    • 1 pound cleaned fresh calamari, cut into 1- to 1 1/2-inch-thick rings and tentacles if included with the squid
    • Kosher salt
    • 1/4 cup olive oil
    • 1 1/2 tablespoons chopped garlic (3 to 5 cloves)
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1/8 teaspoon hot red pepper flakes
    • 1/4 cup extra-virgin olive oil
    • Sea salt, for garnish
    • 4 lemon wedges (for garnish)
    KSh4,500.00 Add to cart

  • CATFISH PEPPER SOUP

    ingredients

    Seafood
    • 1 Catfish, Fresh
    Produce
    • 1 Garlic
    • 1 Ginger
    • 1 Habanero pepper /hot pepper
    • 1 Mint leaves bay leaf, fresh
    • 1 Onion, large
    • 1 Tomato, fresh
    Canned goods
    • Baking & spices
      • 1 All purpose seasoning
      • 1 Nutmeg, seeds
      • 1 Salt
        2 Stock cubes
        Other
      • bouillon cubes Maggi or Knorr
    KSh2,000.00 Add to cart

  • CHICKEN NUGGETS

    Craving for a crispy and delicious appetizer? Then these sumptuous chicken nuggets are perfect for you. If you happen to be a chicken lover or your guests are coming over on short notice, then this easy and quick chicken recipe should be your go-to option. You can serve these bite-sized delights in house parties too.

    Ingredients:

    450 grams of boneless chicken breasts

    1 cup breadcrumbs

    Salt as per taste

    1 teaspoon pepper

    1 teaspoon red chilli flakes

    1 cup water

    KSh990.00 Add to cart

  • CHICKEN WINGS

    KSh1,000.00 Add to cart

  • DEEP FRIED CRUMMED FILLET OF FISH

    Here’s a great way to enjoy fresh fish this summer. The crispy panko crumbs will be a favorite with kids of all ages. It’s deliciously creamy and the flavors are perfect with fish – enjoy!

    Ingredients

    • 500g fish fillets, such as snapper, gurnard, or tarakihi
    • ¼ cup flour
    • salt and pepper
    • 1 egg
    • 1 ½ cup breadcrumbs
    • 3 Tbsp oil

    Steps

    1. Wash and pat the fish fillets dry with paper towels. Place the flour onto a plate and season with salt and pepper. Break the egg into a shallow bowl and whisk with 1 tablespoon water. Place the panko crumbs onto another plate.
    2. Coat one fillet in seasoned flour, then dip in the beaten egg. Finally, coat the fish in the panko crumbs and place on a clean plate. Repeat with remaining fillets. Refrigerate for 10 to 15 minutes before cooking.
    3. Heat the oil in a frying pan over medium heat. Place the fish in the pan and cook for 5 to 7 minutes, or until the breadcrumbs are golden and the fish is just cooked through. Drain on paper towels.
    4. Serve while hot
    KSh2,500.00 Add to cart

  • DRIED FISH PEPPER

    Ingredients

     3 serving
    1. 3 big dry fush
    2. Salt
    3. 3 teaspoon black cameroun pepper
    4. leaves Uziza
    5. 2 sachets Peppersoup spice
    6. 1 Onion
    7. 2 cubes Stock
    8. 1 teaspoon crayfish

    Steps

    1. De bone the dry fish,wash with warm water and salt.

    2. Cook with half cup of water.add onion,salt and stock cube and cook for 5minutes.

    3. Add more water to cover the fish.after 3minutes add peppersoup spice,crayfish(grinded)salt to taste,stock cubes and uziza seeds (grinded)

    4. Wash and slice the uziza leaf and pour in after 5minutes.

    5. Stir and cook for 2minutes the peppersoup is ready.

    KSh1,500.00 Add to cart

  • FISH (WHOLE TILAPIA) WET,DRY,COCONUT,GRILL)

    KSh1,300.00 Add to cart