Celebrated Cape Town culinary visionary and chef, Seelan Sundoo, has recently answered public demand by realising his long-time ambition of establishing Seelan – a restaurant and bar that truly reflects both his own unique personality and the wealth of experience and ideas that he has amassed over more than two decades at the forefront of the industry.
Our menu is an exploration of the common elements between the cuisines of various cultures, and the fresh, wholesome earthiness of this food really appeals to me. I like to use as many fresh herbs as possible but simplicity is key and I select my ingredients with great care to let the flavour combinations speak for themselves. – Seelan
They are currently posting some the recipes of their most popular dishes to the Seelan Facebook Page – please go have a look if you want to try your hand at cooking gourmet food at home! Alternatively, just book your table at Seelan next time you think about eating out.
Gourmet Seafood Pizza Recipe
Ingredients for topping
- 1½ cups peeled, cooked prawns
- 1 cup calamari rings
- ½ cup mussel meat
- 150g hake or Kingklip (cut into 2cm slices)
- 1½ cups shredded mozzarella cheese
- 1⁄4 cup grated parmesan cheese or 1⁄4 cup romano cheese
- 1 grated garlic glove
- 20g grated ginger
- 1 teaspoon minced coriander
- ½ cup chopped fresh plum tomatoes
- ½ tsp dried origanum
- 1 tsp fish masala
- 1 tbs tomato purée (canned)
- Olive oil
- *1 pizza base (you can make your own using the recipe below)
Basic pizza dough Ingredients
- 1 sachet active dry yeast
- 1 teaspoon honey or brown sugar
- 1 cup warm water
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus additional olive oil for brushing
- 1 large cookie sheet
- 1 small and 1 big bow
Method for pizza
1. Sauté garlic and ginger in olive oil for a few minutes.
2. Add prawns, calamari, mussels and fish – mix well.
3. Add fish masala, chopped tomato and coriander (and salt to taste).
4. Spread tomato purée over pizza very sparingly and sprinkle ½ a cup mozzarella per pizza crust.
5. Cover with remaining cheeses.
6. Bake according to your pizza crust directions. (Typically, bake pizza until crust is golden brown and cheese is melted and bubbling – about 10 minutes.)
7. Top the pizza base with the seafood mixture optional garnish of rocket leaves or coriander.
*Method for dough
1. In the small bowl, dissolve the yeast and honey in 1⁄4 cup warm of water.
2. In the large bowl, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3⁄4 cup of water.
3. Mix until the dough forms a ball.
4. Turn the dough out onto a lightly floured surface.
5. Knead by hand for two or three minutes. The dough should be smooth and firm.
6. Cover the dough with a clean, damp towel and let it rise in a cool spot for about two hours. (When ready, the dough will stretch as it is lightly pulled.)
7. Divide the dough into two balls.
8. Roll out the dough by pulling down the sides and tucking under the bottom of each dough ball. Repeat four or five times.
9. On a smooth, un-floured surface, roll the balls under the palm of your hand until the top of the dough is smooth and firm (about 1 minute). Cover the dough with a damp towel and leave for one hour. (At this point, the balls can be wrapped in plastic and refrigerated for between one and two days.)
10. Preheat oven to 300° or highest possible temperature.
11. Lightly oil the cookie sheet with extra-virgin olive oil.
12. Roll out the dough ball, on a lightly floured surface, to the shape of your cookie sheet.
13 Carefully transfer dough to cookie sheet.
14. Lightly press and stretch out to the edges of sheet.
Directions to Seelan Restaurant
Shop 8 Quay 5
V&A Waterfront
Phone: 021 421 4906
Email: reservations@seelan.co.za
