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HANNERIE'S OUMA'S PERLEMOEN STARTER

As a child, Hannerie would visit her grandmother every weekend in Hermanus and this is what they would make and eat as a starter.

‍INGREDIENTS

Perlemoen
Baking soda
Vinegar
Water
2 T butter
1 T lemon juice
1 t ground nutmeg
125 ml milk
Pinch of salt and pepper

‍METHOD

Soak whole perlemoen in water and baking soda solution overnight.
Thereafter lay them in a vinegar and water solution.
Cut out the perlemoen from their shell and scrub clean until they appear white, and cook in a pressure cooker with just water (no salt) until soft and tender.
Allow to cool, chop into pieces and blend with butter, lemon juice, nutmeg, salt and pepper, continuously tasting.
Allow to simmer and continuously stir.
Add milk, more or less depending on how thick your mixture is. Add just enough to make it creamy.
Continue to stir as the mixture burns easily and taste as you go along. The mixture should have a creamy butter taste with a touch of lemon, nutmeg and pepper (it shouldn’t be overpowering).

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No items found.

HANNERIE'S OUMA'S PERLEMOEN STARTER

As a child, Hannerie would visit her grandmother every weekend in Hermanus and this is what they would make and eat as a starter.

‍INGREDIENTS

Perlemoen
Baking soda
Vinegar
Water
2 T butter
1 T lemon juice
1 t ground nutmeg
125 ml milk
Pinch of salt and pepper

‍METHOD

Soak whole perlemoen in water and baking soda solution overnight.
Thereafter lay them in a vinegar and water solution.
Cut out the perlemoen from their shell and scrub clean until they appear white, and cook in a pressure cooker with just water (no salt) until soft and tender.
Allow to cool, chop into pieces and blend with butter, lemon juice, nutmeg, salt and pepper, continuously tasting.
Allow to simmer and continuously stir.
Add milk, more or less depending on how thick your mixture is. Add just enough to make it creamy.
Continue to stir as the mixture burns easily and taste as you go along. The mixture should have a creamy butter taste with a touch of lemon, nutmeg and pepper (it shouldn’t be overpowering).

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SHARE LINK

HANNERIE'S OUMA'S PERLEMOEN STARTER

As a child, Hannerie would visit her grandmother every weekend in Hermanus and this is what they would make and eat as a starter.

‍INGREDIENTS

Perlemoen
Baking soda
Vinegar
Water
2 T butter
1 T lemon juice
1 t ground nutmeg
125 ml milk
Pinch of salt and pepper

‍METHOD

Soak whole perlemoen in water and baking soda solution overnight.
Thereafter lay them in a vinegar and water solution.
Cut out the perlemoen from their shell and scrub clean until they appear white, and cook in a pressure cooker with just water (no salt) until soft and tender.
Allow to cool, chop into pieces and blend with butter, lemon juice, nutmeg, salt and pepper, continuously tasting.
Allow to simmer and continuously stir.
Add milk, more or less depending on how thick your mixture is. Add just enough to make it creamy.
Continue to stir as the mixture burns easily and taste as you go along. The mixture should have a creamy butter taste with a touch of lemon, nutmeg and pepper (it shouldn’t be overpowering).

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SHARE LINK

No items found.

No items found.

HANNERIE'S OUMA'S PERLEMOEN STARTER

As a child, Hannerie would visit her grandmother every weekend in Hermanus and this is what they would make and eat as a starter.

‍INGREDIENTS

Perlemoen
Baking soda
Vinegar
Water
2 T butter
1 T lemon juice
1 t ground nutmeg
125 ml milk
Pinch of salt and pepper

‍METHOD

Soak whole perlemoen in water and baking soda solution overnight.
Thereafter lay them in a vinegar and water solution.
Cut out the perlemoen from their shell and scrub clean until they appear white, and cook in a pressure cooker with just water (no salt) until soft and tender.
Allow to cool, chop into pieces and blend with butter, lemon juice, nutmeg, salt and pepper, continuously tasting.
Allow to simmer and continuously stir.
Add milk, more or less depending on how thick your mixture is. Add just enough to make it creamy.
Continue to stir as the mixture burns easily and taste as you go along. The mixture should have a creamy butter taste with a touch of lemon, nutmeg and pepper (it shouldn’t be overpowering).