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Archive for the ‘Shellfish’ Category

This is one of the best seasoning mixes I have tried for Prawns/Shrimp all my family loved this one and can not wait to make it again, but next time I will try cooking them on the BBQ. I served ours as a main over a salad which was delicious but as the chef who’s recipe I made said it is great as an appetizer or a main course. To read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 1/2 tablespoons sweet smoked paprika
1 tablespoon dried ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced

Method

1. In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.

2. Add the shrimp and toss to coat in the spices.

3. Heat 1/4 cup of the oil in 2 large skillets until shimmering.

4. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.

5. Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.

All photos taken by me unless otherwise stated.

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Just another simple yet yummy way to prepare mussels.. I have listed 2 kilos in weight of mussels and this will serve 3-4 depending on whether serving as a main or appetiser and also on appetites. My hubby and I are quite piggy and can almost polish off 2kg by ourselves. I usually serve this for the three of us as a main with some hot crusty bread and it is perfect.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2kg Mussels, scrubbed and beards removed
1 Tablespoon olive oil
1 Onion, chopped finely
3 Cloves garlic, crushed
200ml Blonde beer
11/2 Vegetable bouillon cubes
3 Teaspoons a l’Ancienne mustard
180ml Double cream
125ml Low fat cream (can use all low fat if you wish)
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh parsley
Salt and pepper to season
3 Teaspoons cornflour mixed with a little water

Method

1. In a large pan bring enough water to the boil for the mussels, add mussels, cover, cook for approx 5 Min’s until mussels open, discard any that don’t, Drain and set to one side. Clean pan

2. Heat oil in same large pan, add onion and garlic, cook until onion softens, add beer, stock, mustard, creams and herbs, stir to combine.

3. Bring to the boil and lower heat, add cornflour and stir until sauce thickens slightly.

4. Return mussels to the pan, stir to coat in sauce and cook until heated through.

Serve with hot crusty bread to soak up the sauce

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This is extremely quick and delicious, I had a new brand of satay sauce to try and I found this recipe and decided to test it out on this and I am so glad I did. This was wonderful, the satay sauce was spicier than the regular brand I buy and I loved that. I also added some fresh snow peas and bean sprouts to the recipe as I had them to use up and I was not going to serve it over rice, as we are watching our carb intake at the moment, so it made for a more complete meal for us. If you would like to read more reviews on this or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Note: I made extra sauce than listed as we love things saucy

2 Garlic cloves (crushed or minced)
1 Onion (peeled, quartered and segmented)
2 Teaspoons curry powder
1 Teaspoon sugar
1 Teaspoon dried mustard
2 Tablespoons satay sauce
4 Tablespoons thickened cream (heavy)
2 Teaspoons dry sherry (or Chinese rice wine)
1kg Prawns (raw, pealed and deveined, leave tails on if you wish, we don’t)
peanut oil (to stir fry)

Method

1. Mix curry powder, sugar and dried mustard in a small dish.

2. Mix sate sauce, cream and sherry in a jug.

3. Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).

4. Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.

5. Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.

Serve over rice.

All photos taken by me unless otherwise stated.

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This is a great quick and easy stuffed chicken recipe.. I love using crab as a stuffing for chicken, but I hate it when a recipe gets so over complicated with filling, that you loose that yummy flavour of the crab. No problems here it was a perfect balance. I did use fresh crab meat rather than tinned as you can beat it. I also served hollandaise sauce with ours and it was delicious. If you want to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Oil or cooking spray
4 Skinless chicken breasts, split
1/2 Cup crabmeat
1/2 Cup grated swiss cheese
2 Green onions, finely sliced
1/2 Teaspoon dried dill weed
2 Teaspoons lemon juice
Salt
Freshy ground black pepper
8 Slices prosciutto (thin slices)

Method

1. Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.

2. Heat oven to moderated.

3. Spray a baking tray with oil.

4. Open out the chicken fillet, spread one half with a quarter of the crab mix.

5. Enclose with other half.

6. Wrap each fillet with 2 thin slices of prosciutto, making sure ends are on the underside.

7. Place on the baking tray in the moderate oven and bake for about 25 minutes.

We ate ours with hollondaise sauce over fresh asparagus.

All photos taken by me unless otherwise stated.

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This is a different way to prepare tuna than I usually do, I found this recipe and it sounded really good so I thought I would try it. I really enjoyed it as something different and it all came together really well. I served ours over asparagus, mushrooms and sun-dried tomatoes. I made a few changes to the original recipe which I have listed below but if you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Cup Italian salad dressing
2 Tablespoons lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon red pepper
1/2 Teaspoon tarragon leaf
2lbs Tuna steaks (1 inch thick)
1/4 Cup butter
1/2 Cup chopped onion
1 Cup chopped green onion
1/2 Cup chopped bell pepper
1 Tablespoon lemon juice (extra)
1 Teaspoon vegetable stock powder
1 Cup cream cheese
1 Cup half-and-half cream
1 Cup chopped cooked shrimp (I kept mine whole)
11/2 Tablespoons tarragon, chopped finely (extra)
2 Tablespoons chopped parsley

Method

1. Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight.

2. Remove tuna steaks from marinade sauce and cook in a lightly oiled, heated pan until cooked as desired. I like mine quite pink so I cook mine 3-4 Min’s per side depending on the thickness

3. In a saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until vegetables soften.

4. Add lemon juice, stock, cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp, tarragon, and parsley to sauce.

5. Blend thoroughly and cook sauce over low heat until while you cook the tuna steaks.

To Serve: Place tuna on a plate and pour shrimp sauce over steaks.

All photos taken by me unless otherwise stated.

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This is a very novel way to prepare food especially if your entertaining. Everyone can relax and talk while having fun cooking the food at the table. I have listed the original recipe below but you will see from my photos that I did beef, chicken, salmon, perch and prawns for the meat. One of the things I love about this is you can do whatever you like and do what ever dips you want and as many or as few as you like. I did loads which made it even more fun trying which ones went the best with each different meat of fish. I also just added the spinach and cabbage into the broth as the pan was quite a large capacity. I cooked the noodles on the stove top and then put them in a bowl on the table, which we just kept adding to the pot to warm them through for about a minute. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

5-6 Ounces chicken breasts
1 lb Red snapper fillet
1/2 lb Large raw shrimp
1/2 lb Napa cabbage (Chinese Cabbage)
1 Bunch spinach
1/4 lb Bean thread noodles (dried vermicelli)
4 Cups chicken stock or vegetable stock
2 Cups water
1 Tablespoon chinese rice wine or dry sherry
2 Slices ginger
1 Green onion

Suggested Dips

Dark soy sauce
Light soy sauce
Ketjap Manis
Sesame paste
Fermented bean curd (mashed)
Chili oil
Rice vinegar
Hoisin sauce
Bearnaise
Cocktail
Garlic Aoli

Method

1. Cut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.

2. Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.

3. Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

4. On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 2/3 – 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

5. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.

6. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.

All photos taken by me unless otherwise stated.

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This is a really quick recipe to make that is low in carbs and a light meal. I love scallops and prawns and this is a wonderful way to prepare them, with the sauce pairing really well without taking anything away from the natural yummy flavours of the seafood. If you would like to view the original recipe please click here. I did make this as is and I only added some chopped fresh dill as something extra that wasn’t listed only because I had this to use up.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g King prawns (medium raw)
250g Scallops (roe removed)
2 Teaspoons olive oil
3 Garlic cloves (crushed, minced)
340g Asparagus (halved on the diagonal)
150g Sugar snap peas (trimmed)
2 Teaspoons lemon juice
2 Tablespoons dry white wine
3/4 Cup cream (180ml)
2 Tablespoons parsley (coaarsely chopped)

Method

1. Shell and devein prawns.

2. Into a medium bowl combine prawns, scallops, oil and garlic.

3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.

4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.

5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.

6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.

7. Add seafood and simmer uncovered until hot.

Serve seafood with vegetables and garnish with the parsley.

All photos taken by me unless otherwise stated.

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