​Method
​
Chop the above ingredients as fine as possible. For the tomato, preferably remove pips and juice.
The vegetables should be more or less the same volume as the minced abalone (1:1 ratio).​
Abalone ceviche
Ingredients
​
1 can of minced abalone, no juice
1 whole big tomato
Half Cucumber
1 Red onion
1 Red pepper
​
Seasoning
​
3 tablespoons extra virgin olive oil
Black pepper to taste
1 teaspoon dashi (natural salted flavouring, available at Chinese supermarkets)
1 tablespoon lime (or white wine vinegar)
1 tablespoon black sesame seeds
​Some tips
​
Add ingredients together and stir well before serving.
Do not let mixed serving stand too long before eating.
One can of abalone is roughly enough for 8 starters.
Minced abalone on rice
Ingredients
​
1 can of minced abalone
75g butter
1 teaspoon garlic
75g mushroom (finely sliced or liquidized)
3 teaspoons lemon juice
100ml cream
Black pepper (to taste)
Nutmeg (to taste)
Lemon juice (to taste)
​
​
​Method
​
Heat pan, add butter
Once butter is melted, add garlic & mushrooms
Add abalone and juice from can and stir through
Add lemon juice, nutmeg & pepper
Stir through
Remove from heat & stir in the cream
Serve on Basmati rice or fragrant white rice
​Some tips
​​
You can use white bread without the rinds as a thickener.
It is good to let the mixture stand for an hour or two, then reheat and serve.
Do not keep the mixture for more than 24 hours without freezing.
One can is roughly enough for 4/5 starters.
Do not add salt as the can already contains enough salt.
Abalone bruschetta
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Ingredients
​
1 can (213grams) small locally farmed abalone (30 – 40 pieces)
2 tablespoons extra virgin olive oil
1 tablespoon butter
Light seasoning black pepper
A hand-full fresh sage
1 tablespoon soy sauce (thick)
1 loaf ciabatta
​
Method
​
Place pan on heated stove
Add Extra virgin olive oil
Add Butter
Add abalone (without the brine)
Pan fry until abalone starts to brown
Add Black pepper
Add Fresh sage (whole or chopped leaves)
Add Soy sauce
Last quick stir in pan – then remove from heat
Serve on bruschetta as a starter
Chef's tips
​
-
Serve as a starter or canapés together with other light snacks (one tin makes about 30 canapés)
-
Make your own bruschetta by cutting 2cm thick slices of Ciabatta, press/cut into desired shape (small circles), rub in olive oil and oven-bake till crisp
-
Add other elements such as avocado, parmesan cheese slices, and/or tomato
-
Pairs wonderfully with pinot noir from the Hemel-en-Aarde wine region
Abalone risotto
Ingredients
​
2 garlic cloves
1 tablespoon olive oil
1 tablespoon butter
1 cup of risotto rice (arborio)
more or less 1 litre of stock (chicken or fish)
More or less a quarter cup of white wine
1 can of minced abalone
Lemon to taste
1/2 teaspoon nutmeg
Salt and black pepper to taste ​​
​Method
​
Heat some oil and butter in a saucepan. Sauté the garlic until fragrant and then add the rice to the pan. Stir occasionally as the rice receives beautiful flavour. Sauté until the rice has a semi-translucent quality and almost smells nutty.
​
Start adding liquid one cup at a time (stock and white), stirring in between until the liquid has cooke away. With each time that the cup of liquid is stirred in, the rice will become softer. In this process, the rice should become creamy but still remain firm.
​
In the meantime, sauté the abalone mince (which is already cooked as it comes out of the can) in a different pan, in butter, Add salt & pepper to taste. as well as lemon juice and a pinch of nutmeg. You do not have to sauté this for long - only let the flavours develop a little bit.
​
When the rice is ready (soft but still a little crunchy). stir in the abalone. also add a handful of grated parmesan cheese and stir in.
​
Serve immediately! Preferably with the best white wine that you have. the Sauvignon Blancs from our Hermanus region are very appropriate. .