Category: Seafood

#Pondicherry #Prawns

Haven’t made this dish for ages and no Zucchini in the house tonight, so am going to substitute a cucumber salad on the side instead.

It is a delicious combination of ingredients as is, but lots of bits and pieces can be substituted within reason….for example I’m going to use a red chilli instead of green. You can also swop out the ghee for salted butter.

The preserved lemon and herbs are definitely musts though! That’s what really defines the dish. Here’s the link to the original dish.

Pondicherry Prawns with Preserved Lemons, zucchini and Herbs

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#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.

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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.

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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.

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Steamed #Thai #seafood #beancurd skin rolls

These seafood rolls wrapped in beancurd skin, steamed then sliced and served with a spicy sauce are delicious and healthy. Super quick and easy to make. They are a great addition to a buffet or picnic spread as they are served lukewarm or room temperature.

Beancurd skin is made from the skin formed when boiling soy milk, and is found in dried sheets in Asian supermarkets. You will need a bamboo or other steamer with a flat base.

This recipe is of Thai origin and can be adapted to suit your taste by adding finely diced lemongrass, Thai basil or more chilli.

Marinate: 30 minutes Prep time: 15 minutes Cooking time: 25 minutes Resting time: 30-45 minutes

Ingredients

  • 2-3 sheets of beancurd skin
  • 200g white fish fillets,chopped into small pieces
  • 200g green prawns peeled, chopped into pieces
  • 1 egg yolk beaten
  • 1 small onion finely diced
  • 4 cloves garlic chopped
  • 3 tablespoons finely chopped coriander
  • 1 red chilli finely chopped
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons white pepper
  • 1 tablespoon vegetable oil
  • Cucumber slices, coriander sprigs and sweet chilli sauce

1. Mix all the ingredients, except the beancurd skin and egg yolk, in a bowl and marinate for half an hour

2. Process in a food processor until you get a fine mixture.

3. Soak beancurd skin sheets one by one in a bath of warm water until soft. Carefully lay on a flat surface, then spoon half the seafood mixture in a long sausage shape. (Make sure the roll is not too long to fit in your steamer.)

4. Roll up tightly and seal edge with beaten egg yolk. Repeat with other half of the seafood mixture.

5. Place the rolls in a bamboo steamer and steam for 25 minutes. Drain on kitchen paper, resting until lukewarm and set, allow about half an hour.

6. Slice diagonally in 2cm wide slices. Serve with sweet chilli sauce, cucumber and coriander sprigs.

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