|Name:||abalone cookoff style||Contributor:||Ed Hackett|
|Description:||The 2010 prizewinner for snail||Posted:||2010-10-26|
|Ingredients:||250 g butter
5 medium perlemoen, beaten until the muscle has loosened
2 onions, finely chopped
2 carrots, peeled and sliced
2 tomatoes, peeled and chopped
1 green pepper, seeded and finely chopped
juice of 1 lemon
125 ml dry white wine
5 ml salt
5 ml freshly ground black pepper
1.2 ml grated nutmeg
125 ml fresh cream
|Preparation:||Heat the potjie and melt 50 g butter in it. Add the perlemoen, cover
and steam for 20 minutes. Remove the perlemoen and cut into small
cubes. Reserve the juice in the pot.
Fry the onions for a few minutes in the juice.
Return the perlemoen to the pot and arrange the carrots, tomatoes and
green pepper in layers on the top.
Mix the lemon juice and white wine and pour over the potjie.
Add the salt and pepper. Sprinkle with the nutmeg.
Add the remaining 200 g butter and simmer for 1 hour.
Add the cream and simmer gently for 30 minutes.
|Notes:||Perlemoen is South African abalone. The cookoff dish used an abalone-like shellfish called "locos", Roland brand, available from Amazon.
I skipped the first step, as the Locos was already cooked, substituted
sake for the white wine, and substituted an orange pepper for the