 |
|
|
SEAFOOD
|
| |
Seafood
Sauce
For ~ cocktails crayfish prawns crab oysters
fish mussels ~ Use store bought or home made
aioli
Ingredients:
1/2 cup aioli 1/4 cup
tomato sauce worcestershire sauce tabasco sauce
1/4 cup cream horseradish zest 1 lime 1 lemon
salt and pepper
Method:
Mix all well together and cover. Will store
in fridge for a week
|
| |
Mussels
The
best way I know to
cook mussels is to place the shells directly on the grill of a barbeque
to stew in their own juices.
Cook and turn till the shells open.
Steaming
Mussels
Scrub your mussel shells clean and then place in steamer pot
over water which has a diced onion and some parsley.
Cover, boil the
water underneath, stir around and when shells open plunge into cold water in sink to
stop them from cooking further.
Discard any that do not open. Remove the
mussel from the shell and remove the "beard"
(a) Melt butter,
add fresh crushed garlic
and fine chopped fresh parsley.
(b) Melt butter, add fresh
crushed garlic, fine chopped fresh parsley and a little chilli.
(c) Place the mussels back on a half shell, add a little
butter, crushed garlic and sprinkle on parmesan cheese. Place under
grill
(d) Place the mussels back on a half shell, a dash of chilli sauce, a
dash of honey and a couple of tiny bits of crushed garlic Place under
grill
(e) Place the mussels back on a half shell, some
precooked bacon bits and onions, sprinkle with grated cheese Place
under grill
(f) Deep fry in crispy batter.
(g) After steaming add a cup of white wine, lots of fresh chopped parsley to
the pot and stir. Remove and serve in deep bowls with garlic bread.
(h) Place pre steamed mussels on tin foil, add a little garlic and honey and
place in your portable smoker
Mussel Marinade
1 cup of water the mussels were boiled in.
1 ~ 2 tbsp of
Honey 1/2 cup wine vinegar.
Warm these ingredients until the
honey is dissolved and then pour over mussels and add some finely diced onion.
Mussel Marinade ( version
two )
1 part wine vinegar
1 part cider vinegar 2 parts water 1 clove
of garlic cruched Sprinkle sugar to taste. Diced onion
if you wish
|
|
Mussel Fritters
The basil is the secret ingredient ~ don't leave
it out.
Ingredients:
12 mussels 2 eggs 2 tbsp flour 1 tsp baking
powder 2 tbsp chopped parsley 2 tbsp chopped FRESH basil
1/2 tsp salt freshly ground black pepper butter
for frying
Method:
Lightly steam mussels until they
open. Take from shells and chop mussels roughly. (Not too fine) removing
beards.
Set aside with the chopped parsley and basil. In a bowl, beat the eggs; sift in four and baking powder. Beat with fork to combine.
Stir in the mussels, salt, ground pepper, basil and parsley. Melt butter over medium heat. (Too high and the butter will burn)
Drop mixture by
tablespoonfuls
into the butter and fry - pancake style for 1-2 minutes per side until
golden brown.
|
|
Mussel Fritters V 2
Chop steamed / cooked mussels and stir
into fairly thick batter made by mixing the following.
2 beaten eggs 11/2 cup self-raising flour sachet
seafood soup mix chopped parsley 1 tsp lemon rind,
grated mussel liquid from steaming
Mix all to make up thick batter. Fry in hot oil
|
|
Mussel Fritters with Seasonings
Chopped raw mussels 1 cup flour 1 egg beaten 1/2cup
milk touch of salt pepper pinch or
two of curry powder garlic crushed
onion grated and the two secret weapons.. a "little" squirt of sweet
chilli sauce and fresh chopped basil.
Drop large spoonfuls into hot pan with oil and a knob of butter..
|
| |
Mussel Entree
Once you have scrubbed up your mussel shells, save
them in your pantry for future use/presentation.
Scrub your mussel shells clean and then place in steamer pot
over water which has a diced onion and some parsley.
Cover, boil the
water underneath, stir around and when shells open plunge into cold water in sink to
stop them from cooking further.
Now remove the mussels and the beards
and clean up half the shells Save some of the strained water.
Add big dollop of honey, a diced onion, a little chilli sauce,
3 crushed cloves of garlic and a little wine vinegar.
On low, stir
all and heat till honey melts .Place the mussels on a half shell
and place on serving dish/s Pour the mixture over.
This
can be prepared beforehand, kept in the fridge and popped in microwave
for a moment or two to warm through when serving or served cold.
Sprinkle finely chopped
parsley over for presentation.
|
|
Mussels In Wok
Serve with toasted French bread and butter
Debeard your mussels and
rinse off.
In a wok pour a little olive oil and place some finely
chopped lemon grass, garlic and chilli and fry for a few moments
stirring all the while.
Add 1 tbsp of green curry paste, a tbsp of fish
sauce, 200 ml of coconut milk and a tsp of palm sugar.
Turn up the heat
and place in your mussels. Cover and stir until the mussels start to
open.
Remove those that open and set aside in large serving bowl.
When all done, pour over the juices from the wok and add sprigs of
coriander.
If coriander in not available, then substitute lots of finely
chopped fresh parsley.
|
|
Mussels and Leeks
Serve with toasted French bread and butter
Slice into rings, the white part of one leek and wash thoughoughly. Put
into large saucepan with some crushed garlic, 4 tomatoes quartered
finely chopped parsley 2 tsp thyme 1/2 cup of white wine.
Place your cleaned mussels into the pot and add some salt and pepper.
Stir / shake the pot and let the mussels open. Place on serving dish and
pour over juices from saucepan.
|
|
Mussels with Lemon
Grass
Mussels 2 tbsp olive oil
3 plump fresh lemon grass 1/2 onion, sliced
2 cloves garlic, smashed
3/4 cup white wine 1/4 tsp red pepper flakes
1/8 cup chopped cilantro salt and pepper
Put the oil in a stainless steel pot large
enough to hold all the ingredients. Turn heat to medium. Lightly crush
the lemon grass stalks.
Cut the lemon grass bulb into rings about 1/4 thick. Only go up about
4 or 5 inches, where the bulb stays white and tender.
When the oil is hot add the lemon grass and stir for a minute. This
helps to release the flavourful oils. Then add the onion for a few
minutes.
Add the garlic, white wine, pepper flakes and cilantro, and continue
to cook 2 more minutes to blend flavours.
Add the mussels to the pot, cover with a lid, and turn up the heat to
high. This will steam the mussels open.
Check in a few minutes to see if the mussels have opened. If so, ladle
them into serving dishes
Taste the broth and add salt and pepper if necessary. Strain the broth
onto the mussels and serve at once
|
|
Mussels and Curry
Fry a diced onion and 3 cloves of
garlic in butter until soft but not brown. Add 2 tsp of flour and
3 tsp curry powder ( or as required ).
Stir all and cook for a minute or two until well infused Add
coconut cream, a little chicken stock and mix in well
Now add pre steamed, cleaned and cut in half mussels and simmer for few
minutes till all thickens.
Add salt and white pepper to taste and a sprinkle of fresh finely
chopped parsley for decoration
|
|
Mussels and Tomatoes
Take a wok and put in a little oil 5
cloves of garlic chopped fine and gently fry don't burn
now add 1/2-3/4 cup of white wine.
Add your mussels and cover. .While they steam, finely chop up a
cup of parsley and rip up some basil leaves.
Turn the mussels over until all have opened, pour in the parsley,
basil and sliced halved tomatoes and mix altogether.
Remove the mussels to serving bowl and pour over the juices and
tomatoes Ground black pepper over the top
|
|
Scallops
TIP: Prick
scallops including the roe to stop the membrane from bursting while
cooking.
You can eat them raw or fry them in butter, crumb them and deep fry them,
make scallop mornay.
(a) Pan fried in butter with a little bit of
garlic, white wine and freshly ground black pepper.
(b) Wrap fresh
scallops in streaky bacon and toss on BBQ.
(c) 2 ~ 3 shucked scallops in a shell, cover
with white wine and grated cheese, put under the grill.
|
|
Scallops
Have everything ready when the pan is hot. Most
important pat the scallops dry.
Ingredients:
6 scallops per person, thawed 1 lemon
2 tomatoes, peeled and finely chopped 2 clove garlic finely
chopped butter oil thyme
Method:
Add 2 tbsp butter and 2 tbsp oil to hot pan. Add
chopped garlic quickly followed by the well dried scallops Let
them brown a little.
Give the pan a shake to roll them around Spoon the scallops onto the
serving plates Now make the sauce
Put nto the same pan, 1/2 cup water (or chicken stock} tomatoes
thyme juice of the lemon Check seasoning and spoon sauce
over scallops.
|
|
Parsleyed Scallops
Separate the scallops from the roes, dry and
place all in a plastic bag with plain flour and little lemon pepper.
Shake well to coat all.
Heat together butter and vegetable oil into a
large frypan, over high heat, until very hot .Fry
scallop pieces until they just start to brown.
Sprinkle with salt, pepper and lots fresh
parsley. Mix well. Cook for 2 minutes more, squeeze of lemon juice,
.stir then serve immediately.
|
| |
Cajun Scallops
Dry your scallops and place in a
plastic bag. Add Masterfoods Cajun Seasoning and a sprinkle of salt and
some white pepper. Gentle shake.
Onto a hot plate and drizzle over extra virgin olive oil and toss. As it
cooks, add a good squeeze of lemon juice and cook till nicely browned..
|
|
Poached Scallops
Poach sliced scallops
in cream of chicken
soup and serve with swirl of fresh cream and chopped parsley for
decoration.
|
| |
Creamy Scallops
12 scallops 1 small onion ,
finely diced 1/4 cup white wine 1/2 cup cream 1 tbsp
butter
Fry diced onions in butter until soft.add wine and cream and simmer for
5 mins. Stir in the scallops and cook for 3 - 4 mins.
When clear part of scallop turns white, season with salt and white
pepper and serve.
|
| |
Bacon Wrap Scallops in
Bourbon (Scallops en Brochette)
Large scallops required ~ Thin bacon
Ingredients:
1/2 cup red onion, chopped
2 tbsp honey 2 tbsp bourbon 1/4 tsp cayenne pepper
6 slices bacon 24 scallops
Method:
Mix all well together
onion, honey, bourbon and cayenne pepper. Add scallops and mix gently to
coat. Marinate in refrigerator 2 - 4 hours.
Thread one end of bacon on a skewer. Place a scallop on top. Fold bacon
onto skewer over scallop. Place another scallop and fold bacon again.
Continue until bacon is used up. You will use about 6 scallops,
depending on size. Place on lightly oiled baking pan or foil.
Put under grill, placed at lowest position. Grill 6- 8 minutes or
until bacon is crisp, turning once. Or you may grill on BBQ.
|
|
Garlic Prawns
4 cloves garlic 1/2 tsp salt 2 tsp black peppercorns,
crushed coarsely 2 tsp lemon Juice 1 tsp brandy
500gm green prawns, shelled, split lengthwise and de-veined olive
oil fine chopped parsley 1/2 cup cream
Crush garlic with salt and make paste and add crushed peppercorns, lemon
juice and brandy. Mix all well.
Place prawns in frypan and add garlic mixture and olive oil and cook
quickly until prawns just change colour. Stir in cream
Serve hot and sizzling in small bowls garnished with fine chopped
parsley.
|
| |
Spicy Prawn Cutlets
Remove shells ~ bar tail ~ from prawns about 6-10 per person
Garlic cloves peeled and crushed with little salt 1 tsp
white pepper
1 tsp lemon juice one egg white lightly beaten
Mix all together in bowl and marinate prawns for 20-30 mins stirring
occasionally
Dip the "cutlets" into fine breadcrumbs and fry till just golden
|
| |
Cheese Prawn Mornay
Make a roux from melted butter and flour Add 100gm of grated
cheese, slowly add milk until you have a nice smooth sauce
Add prawns and simmer gently for 3 minutes Sprinkle grated cheese
on top and flash under a hot grill
If you want a bit of bite Add some blue vein cheese OR
tabasco sauce Add very fine parsley over the top as a garnish
|
| |
Prawns and Rice
Stir
cooked garlic prawns ( as above recipe ) through hot steamed jasmine rice with sliced spring onions
and crushed roasted peanuts.
Serve with spicy chutney and a green salad.
|
|
Deep Fried Oysters
Mix self raising flour and a little
water to make a runny batter Add lemon pepper and mix well
Dip oysters in cornflour and then batter.
Deep fry till just set and changing colour Put aside on
paper towels until just ready to serve
Turn up the heat on oil and quickly deep fry till just golden
don't overcook Add sprinkle of salt...
|
|
Paua ~ Fritters
100%
minced paua, some finely diced onion, a few small pieces of pre~fried bacon
and some finely chopped tomato.
Add salt and pepper and mix all
together. Fry in a mixture of olive oil and butter
|
|
Paua ~ Creamed
Ingredients:
6-10
paua's 1 small onion flour 1 tsp corn flour 300ml cream
Method:
Place paua in cloth and beat
till soft and pulpy. Cut into small pieces and dust in flour. Finely cut
up onion and fry.
Very quickly toss paua's in and cook for a minute
and then
add cream and simmer 4 - 5mins. Thicken with corn flour.
|
|
Page 1
Page 2
|
|
