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SEAFOOD
(p2)
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Crayfish on BBQ
Slice your uncooked fresh crayfish in half
lengthways. Clean up for BBQ. Squeeze juice of half a lemon in each half
shell.
With softened butter, mix 5 cloves of garlic and a cup of fresh
chopped parsley till it forms a soft paste. Mix in a little lime zest.
Sprinkle with olive oil and place meat side down on BBQ hotplate for 2
mins only. Turn over , more lemon juice and spread on all parsley
butter.
A little ground black pepper. Place a cover over the top of the
cray halves. The butter will bubble and melt. Don't over cook.
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Crayfish Mornay and
Thermidor
Ingredients:
50g
butter/margarine 3/4 cup flour 1/2 cup grated tasty
cheese paprika or fresh parsley 2 cups milk
1 uncooked crayfish
Method:
Defrost crayfish overnight in fridge. Lay on back
and split evenly down the middle.
Remove meat from tail sections, keeping shell intact, and dice in to
bite size pieces. Place empty Crayfish shell halves into preheated oven (250° C) for
approx. 5 minutes or until shell has turned pink.
Remove and set aside.
Sauté crayfish pieces in a little butter in pan for approx.2 - 4
minutes until cooked.
Remove and set aside.
Melt butter in saucepan and stir in flour. Slowly add milk, stirring all
the time over heat making sure it does not become lumpy, until you
obtain a smooth sauce.
Add cheese and stir through.
Add cooked crayfish pieces and stir through sauce.
Spoon Crayfish and Sauce back in to Crayfish shells.
Sprinkle paprika or freshly chopped parsley over top of sauce.
Now place under grill for 3-5 minutes or until nicely browned and heated
through.
Crayfish Thermidor: simply add 1 tsp of
dijon or wholegrain mustard to prepared sauce as above.
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Gourmet Crayfish
Ingredients:
2
crayfish 20 fresh asparagus spears 1 papaya
200g butter 2 sprigs parsley salt / pepper 20ml brandy 1/4 cup
desiccated coconut
Method:
Prepare
the papaya by slicing and de-piping it. Place in a small bowl and steep
through with brandy.
Blanch
asparagus in a large pot of heavily salted boiling water. Blanch till
softened but still firm, then remove immediately and cool in iced water.
Keep the
pot boiling on the stove, drop the crayfish in, cover and cook for
around 15 minutes. The crays will be ready when they turn a bright
orange colour. Break off all the legs and after tailing them slice into
rounds. Wash out the pot. Add the butter and melt it over a low heat.
Add the asparagus to warm through the
butter. When well coated with butter, add the cray slices for a minute.
Remove all from the pot and
arrange the asparagus on a serving dish and then layer the cray slices over the asparagus.
Surround
with the papaya and cray legs and finally drizzle the remaining butter over the
crayfish.
Garnish with a touch of parsley and finish the papaya with a
liberal sprinkling of desiccated coconut.
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Mussel Chowder
Serve
with some toasted french stick and lashings of butter
Dice half an onion
and fry in butter until tender. Cut the cleaned steamed mussels in
thirds and add to the onion.
Add 1 tsp of curry powder to the mix and 300ml of cream.
Simmer. Mix 2 tsp of
cornflour to a half a cup of milk.
Stir in slowly to the mussel mix
until thickened. Sprinkle with a little finely chopped parsley when
serving.
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Seafood
Chowder
Serve with some
toasted french stick and lashings of butter
Melt two tbsp of butter in
fry pan, add one onion and fry. Add 3 tbsp of chicken
stock and a 1 tsp of curry powder.
Add crab
meat, mussel meat, fish chunks and stir fry for a minute or two Add two
cans of coconut cream and simmer for about 15 mins.
Pour into a dish, grate tasty cheese over the top
and put under the grill until it goes golden and crunchy.
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Seafood Chowder with Smoked Fish
Do not add salt to
this dish
Ingredients:
2 med potatoes, cut into 2cm cubes
1 med onion, diced 4 cloves of garlic, minced
1/4 cup olive oil 1 cup white wine 1 cup cream
2 bay leaves 1 cup water 4 cups chicken or fish stock
ground black pepper parsley
12 mussels in shell cleaned
and debearded 1 fresh gurnard / terakihi fillet, cut into
2cm cubes 1 smoked fish fillet (kahawai, trevally, mullet)
Method:
Boil the potatoes until just turning soft
Break down the smoked fish fillet into small pieces removing bones and
skin.
Sauté the garlic and onions in oil for 5 mins and then add the wine ,
stock, water and bay leaves and bring to the boil. Now add the
mussels.
Simmer gently moving about until the shells open . Remove the mussels,
extract the mussel meat and discard the shells. Cut mussels in half.
Return to the simmering stock mix and add all the remaining ingredients
and simmer further 10 mins mixing till all coated.
With hand blender , pulse till SEMI-PUREED but still chunky. Don't
overdo it.
Nice crusty garlic french stick on the side and a sprinkle of fine
parsley over the chowder,
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Rich Curried Seafood
This dish was originally a crab dish
ONLY but It's been "improved" to include more seafood
Ingredients:
8 shelled mussels 8 shelled king prawns 1 crayfish tail or
equivalent crab meat (real , not Surimi) 3 small potatoes 1 tbsp
vegetable oil
1 large onion, diced 3cm real ginger grated 4 hot
green chillies, deseeded 5 cloves garlic peeled and mashed 1
tsp chilli powder
2 tsp tamarind paste 150ml coconut milk (not cream) 1 tsp
cumin 1 tsp mustard seeds 2 tsp coriander 1/2
tsp white pepper
1/2 tsp black pepper 1/2 tsp fennel 1 tbsp tomato
puree . 1 tbsp Hot curry paste .( not powder ) 2 tsp garam masala.
Method:
Prepare everything before
hand and DO
EVERYTHING IN THIS ORDER Fry the onions until just turning
brown in a little oil
Add the chopped chillies, garlic, grated ginger, fennel, mustard seeds,
peppers and chilli powder. Fry gently for a few minutes to "release"
Then stir in the curry paste and fry a minute more Add the tomato puree,
coriander, cumin, tamarind and coconut milk and simmer gently
Stir and mix well While the sauce is infusing (low heat simmer)
peel and chop the potatoes into 2 cm chunks and boil gently in salted
water.
When the potatoes are cooked, drain well and add to the curry pan , then
stir in the pre-cooked seafood Cook for a few minutes to warm through.
Now stir in garam masala and simmer 5 mins. Serve in deep bowls with
"tiny" drizzle of cream in swirl pattern and sprig of parsley in the
middle.
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Whitebait Fritters
Ingredients:
250g Whitebait
2 egg
butter
Method:
Defrost whitebait naturally in the fridge. Once defrosted place in bowl and add two
eggs.
Using a fork, whip whitebait and egg mixture
vigorously for approx 15 seconds or until slightly frothy.
Add butter to pan, ensuring pan is nice and hot, and add spoonfuls of
mixture to pan.
Cook for 45 seconds to 1 minute each side, or a little longer if you
like them browned
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Whitebait Floured
Soften some butter and add three crushed
garlic cloves, a little fine chopped rosemary and parsley. Mix all well
together.
In a bowl, mix, flour, pinch of salt,
white pepper and a little lemon pepper Sieve and place in plastic bag.
Place in dried whitebait and shake.
Back into the sieve to remove excess flour mix and into dry frypan and
toss. Knobs of the herbed butter and mix, frying till nicely
golden brown.
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Raw Fish
My preference is Yellowfin tuna
1lb fish 2 cups coconut
cream 1 onion, finely chopped lemon juice salt
and pepper 1 tbsp parsley
Cut fish into cubes. Put in
bowl and cover with lemon juice. Chill at least 2-3 hrs.
In separate
bowl, mix coconut cream, seasonings and onion Chill till thickened.
About one hour
before serving, drain juice off fish and stir in coconut cream
Return to refrigerator to chill
Variations:
Add a little chilli powder "Kadoka" ( Fiji)
Can use lime juice instead of lemon juice
Can add diced chopped cucumber
Can add diced red
capsicum
Can add grated carrot
Can add chopped chives instead of
parsley
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