ROCK LOBSTER ESPAGNOLE

1 rock lobster

½ onion ( chopped ) 

1 garlic glove

1 tablespoon cooking oil                               

Parsley

3 cups white wine

1 tomato ( sliced )

1 carrot ( grated )

1 bay ( or orange ) leaf

Salt and pepper

Simmer shelled lobster in wine for 5 minutes. Strain, keeping liquor on one side. Fry onion, chopped garlic, bay leaf and parsley in cooking oil. Add tomato, carrot, salt and pepper. When golden brown add lobster liquor and simmer for a few minutes. Strain and pour over lobster.

GALJOEN ON THE BEACH

The galjoen is endemic to South African water. The name is derived from the Spanish sailing ship, also a galjoen - galleon in English. It is also South Africa's national fish. The galjoen feeds near the land and is on its fattest and juiciest during the winter months. The extraordinary taste and marmoreal appearance, as well as the black veins are inherent in this fish.

Galjoen on the beach

Make a hole of 60 cm in diameter and 30 cm deep in the sand. Make a fire in the hole - a big one, for many coals. Meanwhile have a drink or two. Wrap the whole, cleaned galjoen in multiple layers of wet brown paper. Some people are adamant that no spices or salt should be added. Place the galjoen without any fear in the middle of the coals and cover lightly with sand. Have another drink and after 30 minutes you will find to your shock and surprise a burnt mass. Let it chill for a while. Cut open and remove the paper and skin. What lies before you is fit for a king.

Galjoen on the braai - barbecue

Flay the fish. Take out the dorsal fin and open up like a butterfly. Hang in a cool spot - in a breeze for a day. Rub the outside of the fish with coarse salt and season inside with fish spice, if desired. Place skin side down on braai grid and braai slowly over medium coals until skin is blackened. The best way to eat the galjoen is on its own, with one exception - baked sweet potatoes.

ALIKREUKEL ON THE BRAAI

Collect at low tide. Ten alikreukels may be collected per person per day providing that they measure no less than 64mm in diameter. Drop alikreukels into a pot of boiling water and cook for 20 minutes. Remove flesh from the shell. Remove the trap door disc and cut off the stomach intestine. Slice very finely using a sharp knife or you may prefer to mince the flesh. Both ways may be prepared as follows:

Alikreukel in white wine

Heat a little olive oil or butter in a pan. Add some finely chopped onion and crushed garlic. Cook gently until onions are transparent. Add the alikreukel and sauté for about 2 minutes, stirring. Add a squeeze of lemon and a little white wine, freshly ground black pepper and salt to taste. Serve on rice.

Alikreukel on the braai

Put the shells with trapdoor turned up on the grid. They will stew in their own juices and should be ready after 20 minutes. Pull flesh out of their shells and clean as indicated above. Slice the flesh and serve with lemon or dip into garlic butter or mayonnaise.