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Recipes

We want to share our favourite abalone recipes with you for some inspiration. Don't worry, you can buy your abalone directly from our shop!

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​Method

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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

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Seasoning

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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

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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)

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​

​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

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  • 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 â€‹â€‹

​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. 

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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. . 

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