A feast for the senses…Renowned for its incredible sand and amazing views...
There is absolutely nothing to beat the experience of staying in your own, exclusive beach house on one of South Africa’s most beautiful stretches of coastline here in the little village of Kommetjie, near Cape Town. Originally a fishing village, Kommetjie’s Long Beach is renowned for its incredible sand and amazing views… and, of course, Kommetjie is known for its incredible seafood, caught fresh every day in the plentiful waters on your doorstep!
Lobsters, prawns, crabs, mussels, calamari, oysters, kingklip, snoek, kob (kabeljou), yellowtail… The choice is endless and all are absolutely fabulous, whether you’re eating at one of the amazing seafood restaurants in and around Kommetjie or buying fresh and cooking yourself.
The local rock lobster (also known as crayfish) caught in the shallows off Long Beach is absolutely amazing braaied (barbecued) with garlic and lemon or a selection of flavoured butters…
Here’s one of our favourite recipes:
4 whole crayfish or 8 tails (allow 2 per person)
250g butter, melted
2 chopped anchovies, mixed with a handful of chopped black olives,
A handful of fresh, mixed soft herbs (mint, basil and parsley)
1 garlic clove, peeled and crushed
A large pinch of saffron (if you can’t get saffron, use turmeric)
A large pinch or chilli flakes/fresh green chilli, sliced
- Braai over a medium heat (if you use wood or charcoal, make sure the heat has died down to a bearable level before braaing, if you use a gas braai, don’t overheat the griddle). Halve the whole crayfish or crayfish tails lengthways and remove the veins. Rinse under cold water and pat dry. Brush each crayfish or tail with a little melted butter and place on the grill. Divide the remaining butter into three separate ramekins.
Add the anchovies and olives to one ramekin, the herbs and garlic to another, and the saffron and chilli to the remaining ramekin. Mix and allow the butters to stand for a short while for the flavours to infuse (keep in a warm spot so they don’t solidify).
- Grill the crayfish or tails on the braai or in the griddle pan for five to six minutes. Serve immediately and drizzle with the butters. Serve with rice or chips, a crisp salad and fresh ciabatta or crusty rolls. If you like, double the amount of butter and ramekins and use as a sauce for the rice!
Whatever your choice, be prepared to have a feast for the senses during your stay with us here at Fin Whale Beach House!