Eggplant pieces stuffed with prawn and Zucchini

Eggplant stuffed with prawn and zucchini filling

Traditionally a dim sum/yum cha dish, it is also a Asian delicious starter or accompaniment.

I had read a few different recipes and methods and was initially suspicious about the stuffing coming out whilst the eggplant cooks, but it turned out fine.

The trick is to make sure you use big purple eggplants and cut generous thick slices to begin with so your pockets have generous “side” flaps for the prawn mixture to sit within.

Prep time: 10 minutes cooking time: 25 minutes

Ingredients:

  • 1 large thick eggplant about 20-25cm long or 2 smaller ones
  • 3-4 large green prawns shelled and deveined
  • 1/2 zucchini
  • 3 tablespoons oyster sauce
  • 1/2 tablespoon soy sauce
  • 3 tablespoons rice wine vinegar
  • 1/2 teaspoon white pepper
  • 2 teaspoons sugar
  • 3 Spring onions chopped – about 3/4 cup
  • 1 teaspoon crushed ginger
  • 3 cloves of garlic
  • 1 tablespoon cornflour or potato flour
  • 3 tablespoons vegetable oil
  • 2 teaspoons sesame oil

Method:

1. Chop prawns, Zucchini, and 2 garlic cloves and put into food processor.

2. Add ginger, soy sauce, 1 tablespoon only of oyster sauce, 1 teaspoon sesame oil, white pepper, 1 teaspoon sugar.

3. Process until a smoothish paste forms.

4. Put paste into a mixing bowl, add 1/2 spring onions chopped, cornflour and mix.

5. Top and tail eggplant, then cut into approximately 5cm pieces. Then cut a deep slit halfway through each piece WITHOUT slicing to the bottom. You should have 4-5

6. Fill each of the pieces generously with the prawn stuffing. Don’t worry too much if there is a bit of “overhang”!

7. Heat the vegetable oil and 1 teaspoon sesame oil in heavy based pan, then place eggplant pockets in pan and fry over medium heat until both sides are golden brown.

8. Add half a cup of water into the pan and cover with lid so the whole thing can steam, turn carefully and repeat with another half cup steaming until prawn mixture is cooked puffy and a pale pinky yellow.

9. Place eggplant on platter, reserving any liquid in pan,and keep warm in low oven whilst you make the sauce.

10. Add 2 tablespoons oyster sauce, 2 tablespoons rice wine vinegar, 1 clove finely chopped garlic, 1 teaspoon sugar and 1/2 teaspoon of sesame oil to pan, bring to a simmer allowing to slightly thicken. Add rest of chopped spring onion, then pour over eggplant and serve.

#tempuraoysters make it to #brunyisland

A friend and loyal follower of freespiritfood.net sent me these great photos of making the Tempura Oysters with Wasabi Mayonaise recipe on her current sailing trip around Tasmania, our beautiful Island State off the coast of mainland Australia.

Freshly shucked Bruny Island oyster!

Seems that my recent post of the recipe neatly coincided with their fresh haul of famed Bruny Island oysters so they made do with just cold water, no ice in the batter and they still turned out well. Apparently the hosts have added the recipe to the boat’s standing menu now. Yay!

Tempura Oysters #brunyisland
A haul of fresh Bruny Island oysters

Thanks so much for sending through the photos! Made my day and wish I was there in such a beautiful part of the world with you too!

#Tempura #Oysters with #wasabi mayonaise

Worth the effort of battering oysters! Trust me! Very easy…don’t be scared of making tempura batter …it is easy as. However it’s worth making more than less to make full use of the oil as you do need to deep fry them.

Ingredients:

  • 12-24 natural oysters in shells
  • 3/4 cup plain flour
  • 1 cup cold mineral water and 6 small ice cubes
  • 1/2 teaspoon Salt
  • 1.5 cup Vegetable oil for frying
  • 2 teaspoons wasabi
  • 4 tablespoons mayonnaise

Method

1. Mix mineral water with ice cubes and set aside

2.Mix wasabi and mayonaise and place in dipping bowl

2. Sift flour and salt into a mixing bowl

3. Add water and ice cubes to flour and whisk until you get a creamy consistency, don’t worry about lumps.

4. Unattach oysters from shells, wipe shells and place on weaving platter.

5. Heat oil in small, deep frying or wok until drop of batter sizzles.

6. Dip oysters in batter and fry until batter is crisp and golden.

7. Drain on paper towel for a moment and place on oyster shells.

8. Serve with wasabi mayonaise…I serve alongside natural oysters as well.

Smoked salmon with crepes, cucumber, herbed Creme Fraiche and “caviar”.

This classic combination of ingredients is hard to go past as a delicious brunch, breakfast or entree.

Smoked salmon with crepes, herbed creme fraiche and caviar.

Crepes

For the crepes I just halve the sugar and throw in some dill leaves into my favourite easy Martha Stewart crepe recipe….https://www.marthastewart.com/921813/how-make-crepes

Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  • 1.5 cups milk
  • 4 eggs
  • 1/2 teaspoon salt
  • Small handful Dill leaves (no stems)
  • 3 tablespoons melted butter (1 tablespoon extra for frying crepes)

Put all the ingredients into a food processor or blender and blend until frothy.

Heat small non-stick pan, dip kitchen paper in butter and lightly coat pan with butter.

Pour a small ladleful of crepe batter into pan and swirl to create a thin crepe. Wait until browned on one side and flip. Repeat until you finish batter. You will have about 12-14 crepes depending on the size of your pan.

Filling:

  • 250g Thinly sliced Smoked salmon
  • 1 cup creme fraiche
  • 2 tablespoons dill leaves finely chopped
  • 2 tablespoons finely chopped chives
  • Pinch of salt
  • Ground black pepper
  • 1 Lebanese cucumber diced
  • 100g smoked salmon pearls or caviar

Mix creme fraiche with herbs, pinch of salt, a grind of black pepper.

Lay crepes on plate, line with smoked salmon, add a dollop of herbed creme fraiche,a few bits of cucumber, roll up and serve topped with a teaspoon or two of caviar, and additional cucumber on the side of you like.

Roasted #capsicum with #tuna filling #tapas

Just made these as part of a #tapas lunch we enjoyed on the deck of our beach house at beautiful Hyam’s Beach on the South Coast of New Sput Wales, about 3 hours from Sydney.

Tapas lunch consisted of : charcuterie and cheese board including machengo cheese, jamon Iberico, san Danielle prosciutto, cornichons, salami, quince paste and a blue cheese; garlic prawns, Spanish tortilla, chorizo, sourdough bread, green salad and a fruit and chocolate platter to finish. And these very nice red roasted capsicum rolls filled with tuna.

Prep time: 10 minutes Cooking and cooking time: 1 hour

Ingredients:

  • 2 small long red capsicum or 4 long red peppers
  • 3 cloves garlic
  • 1/4 teaspoon salt
  • Juice of 1 lemon
  • 1/2 tablespoon olive oil
  • 200g canned tuna
  • 1/2 cup Greek natural yoghurt
  • 2 tablespoons small capers
  • 2 tablespoons finely chopped parsley
  • Ground black pepper

Method

1. Pre-heat oven to 220 degrees Celsius.

2. Place capsicum on foil lined baking tray.

3. Wrap peeled garlic cloves in foil and place on baking tray.

4. Grill capsicums for 20 minutes, turning over to blacken skin on all sides. Remove garlic from oven.

5. Put capsicums in oven for another 15-20 minutes until skin is blistered and black.

6. Meanwhile, smash garlic with salt and 1.5 teaspoons of capers and mix with yoghurt, olive oil and lemon juice.

7. Drain canned tuna, add yoghurt mixture and mix through tuna. Add chopped parsley, rest of whole capers. Grind black pepper to taste and mix again.

8. Remove capsicum from oven and place in plastic bag and tie off to allow steam to soften skins. Peel off skin carefully, cut in half and remove seeds, trying not to tear capsicum flesh.

9. Stuff with tuna mixture and roll capsicum into neat parcels cutting each half into two or leaving whole.

Festive Duck Roll #christmas #delicious

This year Annie won’t be with us for Christmas so it’s going to be up to Us to recreate her famous duck roll with pistachio and cherry filling ourselves. We’ll miss you Annie but will be thinking of you as we use your generously shared recipe.

You’ll need to hurry now to order your deboned whole duck from the butcher though!!

Festive duck roll

Here’s the link to the recipe

Annie’s Festive Duck Roll