Meet Nomfundo & Roger Zatu,
(Telesales & Driver for Robberg Fine Foods)
Roger joined us first as a drivers assistant and then moved on to be become a driver. Now more than 10 years later,he is always full of smiles and very presentable. He is an Asset to us and our clients.
Nomfundo his amazing wife joined us in 2013 as a teleseller, she is a joy to have around. She is one of the best shoppers we know. With an incredible sense of style. She can find gold in a pile of rubbish. Together they make a power couple who we are very proud to call part of the Robberg Family.
Phone our Sales Team on 044 501 2600 to hear about our specials and what we can do for yor business.
Meet Patricia Kerspuy,
(Cashier for THE STORE)
Patricia is our rock in the shop. She started with “THE STORE” in 2001 and before that she worked for Plett Mountain Trout (previously owned by Chris and Karin Kastern) for 10 years. There is not much that she can’t do and not much that we sell at “THE STORE” that she does not know about.
Often running “THE STORE” in the absence of Chris and Karin, Patricia proves exactly how dependable and competent she is. I don’t think I have ever seen her without a cheerful disposition. Keep Smiling Patricia. You are amazing!!
Visit Patricia, Karin & Chris at “THE STORE” or phone us with your order on 044 501 2620.
THE STORE details can be found on our website.
Prep time : 30 mins | Cook time: 15 mins | Total time: 45 mins
Serves: 2-4 servings
For the salt and pepper mixture:
2 parts whole peppercorns
1 part sea salt
For the rest of the dish:
455g large prawns, shells on and deveined (with or without heads)
3 tablespoons maizena
⅓ cup oil for shallow frying
salt and pepper mixture, to taste
6 cloves garlic, finely chopped
1 long hot green or red pepper, thinly sliced
2 spring onions, finely chopped
To make the salt and pepper mixture:
In a small pot over medium low heat, dry roast the whole peppercorns of your choice for 15 minutes, until very fragrant. Take care not to burn them, adjusting the heat as needed. Cool completely and use a mortar and pestle to grind the peppercorns down to a powder.
In the same pot over medium heat, dry roast the salt until it turns slightly yellow in color. Let it cool and combine it with the ground pepper. You now have your own salt and pepper mixture.
To prepare the dish:
Rinse the shrimp and pat them dry with a paper towel. Cover them in cornstarch.
Heat the oil in a pan. Quickly lay the prawns in the oil with about a space in between each prawn, and fry in batches, cooking each side for 30 seconds. Set aside on a paper towel-lined plate, and sprinkle with salt and pepper powder to taste.
In the wok, heat 2 tablespoons of oil over medium heat. Fry the garlic until just golden brown and set aside to drain on a paper towel lined plate.
Remove any excess oil from the wok. Add the peppers to the wok. Turn off the heat, and add the garlic back to the wok, stir-frying everything together for a minute. Add the prawns to the wok, and gently toss everything for 10 seconds, sprinkling over a bit more of your salt and pepper mixture.
Meet Dennis Jonkerman,
(Fish Counter Filleter for THE STORE)
Dennis is a familiar face at “THE STORE” and besides a few years spent at 34Degrees South in Knysna, he has been with Robberg Fine Foods since about 1980.
He can fillet faster than the speed of light with a smile on his face and Shucks oysters like a pro. He is always friendly and can offer you great advise. He is our resident Fishmonger.
Visit Dennis at “THE STORE” or phone us with your order on 044 501 2620.
THE STORE details can be found on our website.
The recipe can be used for frozen or fresh calamari steaks. I have tried making it both ways, and the steaks turned out as tender as they can be every time. Simply adjust the time in the hot water as mentioned in the recipe.
Ingredients for 4 servings
4 calamari/squid steaks (fresh or frozen)
3 tbsp olive oil
1 1/2 tbsp lemon juice
a few garlic cloves, grated
Bring water in a deep sauce pan to a boil. Once the water is boiling, remove the sauce pan from the stove. Add the calamari steaks. If the squid is frozen leave the pieces in the water for about 5 minutes. If you use fresh or defrosted squid leave it in the hot water for about 1 minute to 1 1/2 minutes. Take the pieces out of the water and set aside.
Start the sauce.
In a little bowl, mix together the olive oil, lemon juice, salt and pepper. With a basting brush, apply the oil to both sides of the steaks.
Once the braai is very hot, add the squid and braai for 10 – 15 minutes on high heat. Turn the pieces several times, and keep reapplying the oil mixture. Take them off the grid, and place them on a plate. Rub with some grated or minced garlic.
Serve with a green salad.