Monthly Archives: September 2017

SAMP AND BEAN PILAU with Quick Cook Samp

Serves: 4


400g (2 cups) ACE QUICK COOK SAMP
1 can (410g) KOO butter beans
15ml (1 tablespoon) sunflower oil
500g stewing lamb,
salt and freshly ground black pepper
250ml (1 cup) vegetable stock
30ml (2 tablespoons) chopped fresh coriander


1. Place ACE QUICK COOK SAMP in a large saucepan, add water to cover, and
bring to a gentle boil. Lower heat and simmer gently for 60
minutes. Stir in butter beans.
2. Heat oil in frying pan, brown meat and add stock, bring to boil
and then simmer gently for 30 minutes,
3. Add samp and beans. Reduce heat and simmer for 1 hours until
meat is tender and cooked through. Add extra water if needed.
4. Season and stir in coriander. Serve with vegetables in season.

SAMP & BEAN CURRRY with Quick Cook Samp

Serves 6


600g (3 cups) cooked ACE QUICK COOK SAMP
45ml (3 tbsp) sunflower oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, deseeded and chopped
1 green pepper, chopped
1 red pepper, chopped
60ml (4 tbsp) curry paste
10ml (2 tsp) turmeric
Salt and cayenne pepper, to taste
1 can (410g) ALL GOLD Diced Tomatoes
125ml (½ cup) chicken stock
Fresh coriander chopped


1. Place ACE QUICK COOK SAMP in a large saucepan, cover with
water, bring to a boil, turn down heat and simmer gently for 30 minutes
until samp is soft. Drain excess liquid if any.
2. Heat oil and fry onion and garlic until soft and translucent.
3. Add chilies, peppers, curry paste and turmeric, stir to mix and
fry for 5 minutes.
4. Add the tomatoes and simmer on medium heat for 20 minutes.
5. Add stock, simmer until thick and saucy. Stir in cooked samp
and fresh coriander, heat through for 10 minutes.
6. Serve with grilled meat or fish.


Serves 4


60ml (4 tablespoons) oil
2 extra large eggs
1 onion, chopped
2 cloves garlic, crushed
1 small green pepper, diced
2 medium carrots, peeled and diced
5ml (1 teaspoon) curry powder
10ml (2 teaspoons) turmeric
500ml (2 cups) cooked ACE QUICK COOK SAMP
1 can (300g) corned beef, diced


1. Heat oil in a large frying pan. Add the eggs and stir as though
until scrambled. Remove from pan and set aside.
2. In the same pan, add onions, garlic, green pepper, carrots,
curry powder and turmeric. Cook for about 3 minutes, stirring
3. Add corned meat or chicken, stir until just combined. Add the
samp and combine gently. Add the scrambled eggs and mix into
the samp.
Cooks tip: use diced chicken breast fillets, fry lightly in oil before


Serves 4

65g butter or margarine
1 bunch spring onions, finely chopped
10ml (2 teaspoons) crushed garlic
1 can (410g) KOO cream style sweet corn, drained
salt and freshly ground black pepper to taste
750ml (3 cups) cooked ACE QUICK COOK SAMP
300g baby spinach
125ml (½ cup) cream
250ml (1 cup) vegetable stock
125ml (½ cup) grated Parmesan cheese, optional

1. Melt butter and sauté spring onions and garlic until soft, add
sweet corn, mushrooms and seasoning.
2. Add cooked samp and baby spinach, simmer for 5 minutes until
spinach has wilted.
3. Slowly add cream and stock, stirring frequently until liquid is
absorbed but samp is still moist.
4. Serve warm with grilled meat and vegetables in season.
Sprinkle with Parmesan cheese if desired.

Mushroom and Samp Soup


3 tablespoons of sunflower oil
1 large onion, diced
1 green pepper, diced
3 cloves garlic, crushed
2 carrots, diced
2 bay leaves
30ml (2 tablespoons) fresh thyme, chopped
250g button mushrooms, sliced
250g mushrooms, sliced
2 litres (4 cups) vegetable stock
375ml (1 1⁄2 cup) cooked ACE SAMP
Salt and black pepper, to taste
Herbs to garnish

To put everything together we are going to start by:
  1. In a large saucepan heat oil and fry onion, green pepper, garlic, ginger and carrots until tender, about 5 minutes.
  2. Add bay leaves, thyme and mushrooms, cook until mushrooms are tender, about 5 minutes.
  3. .Pour in vegetable stock and bring to a boil. Add cooked samp, continue to simmer for 20 minutes. Stirring soup occasionally. 4.Season with salt and black pepper, to taste. Ladle into bowls and serve garnished with fresh herbs.

Seafood Samp


400g (2 cups) ACE SAMP
2 litres (8 cups) water
salt and pepper to taste
45ml (3 tablespoons) butter
1 onion, chopped
2 cloves garlic, crushed
4 large brown mushrooms, sliced
1 green pepper, diced
45ml (3 tablespoons) oil
12 medium prawns, peeled and cleaned
200g calamari rings
200g hake steaks or any firm fleshed fish
12 cherry tomatoes

  1. Cook samp in salted boiling water until cooked through and very soft + – 2 hours. (Keep replenishing the water so that it does not burn)
  2. In a large heavy based frying pan or wok, melt butter, add onion and garlic, sauté until transparent. Add mushrooms and green pepper, cook until soft.
  3. In another frying pan heat oil, add prawns, calamari and hake, fry gently until cooked + – 10 minutes.
  4. Add seafood to onion mixture, toss lightly, add cooked ACE samp and cherry tomatoes, mix in carefully. Season to taste with salt and pepper.
  5. Spoon onto a serving platter and top with mussels. Serve warm.

Samp Salad


500ml (2 cups) cooked plain ACE SAMP
1 small onion, finely chopped
½ each red, yellow and green pepper, deseeded and diced
500ml (2 cups) shredded cooked chicken
250ml (1 cup) mayonnaise
10ml (2 teaspoons) curry powder
Salt and pepper to taste
Lettuce leaves

  1. In a large bowl, mix together samp, onion, peppers and chicken.
  2. In a small bowl mix together mayonnaise, curry powder, salt and pepper, pour over salad and toss gently to mix.
  3. Refrigerate until needed. Serve salad on a bed of lettuce leaves.