All posts tagged: Seafood

Boston Legal Clam Chowder

Monday brought a snow storm to Boston and with it the perfect weather for soups and comfort food. We had enjoyed the milder weather over the weekend, making hay while the sun shined and walking the Freedom Trail learning about Paul Revere’s heroic ride to warn the Patriots of the approaching British troops and all about Boston’s contribution to American Independence. But by Monday we were ready to hole up and take advantage of the weather to try out Legal Seafood down at the revitalised Seafront district for their renowned Clam Chowder. We had been assured by locals that despite being an ever expanding chain,the quality of food and service had remained and that this was the best spot to sample Boston’s acclaimed seafood. Located next to the fishermen’s pier and overlooking the harbour, Legal Seafood at the Seafront certainly puts one in the mood for fine dining, although more casual dining is also offered downstairs. This is by no means a cheap eats restaurant but at the same time prices for food and wine …

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Salmon En Croute with fennel, dill and chilli butter

This recipe is inspired by Rick Stein and Jamie Oliver who both have very different versions of the classic Salmon en Croute. According to my google search the term “en Croute” refers to food cooked in pastry in the oven, most commonly salmon or beef. For the Salmon En Croute, Rick Stein in his recipe book Seafood Cookbook uses a butter with currants and mace spiced butter filling, whereas Jamie Oliver uses a spinach and watercress creme fraiche filling. As I decided to make this after I had already done the grocery shopping, I thought I’d try a filling with ingredients I had which I knew would go well with salmon. The resulting pastry parcel with a homemade fennel, dill and chilli butter was absolutely delicious seved with a homemade kale,carrot and red cabbage coleslaw with avocado and tomatoes. It was easy to make using store bought frozen pastry and you could just experiment with the type of flavoured butter filling you’d like. I would recommend using some substantial ingredients, like the thin fennel slices I …

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Fish Briyani with Tomato Chutney & Turmeric Rice

This Fish Briyani is based on a recipe from my Aunty Vimala who inspired my interest in cooking when I was young. I can still vividly recall the enticing smells of spices cooking and the delicious flavour combinations that came from her kitchen. I wrote this recipe down, taking notes as she made it, when I last visited South Africa in 1997. The spicy tomato chutney, fresh herbs, sweet caramelised onions and lightly fried fish combine to create a more-ish, layered fish dish that is delicious on its own or with youghurt, mango or mint chutney and pickles to the side. This is a lovely dish to serve as part of a buffet lunch or dinner as it is actually nicer warm, rather than piping hot, and even better the next day. Don’t put off by the number of steps and spices, it really is a matter of making each of the components seperately and then combining into the completed layered dish. Once you’ve done the prep it’s just a matter of putting it in …

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Mussels in Thai Broth

An easy, healthy and delicious main courses or starter – can be served with crispy bread rolls or jasmine rice. Make sure you use fresh mussels. It’s all the better made using homemade Thai prawn stock(see recipe below) but bought fish or chicken stock will do if you are short on time. Prep time: 10 minutes  Cooking time: 10 minutes Ingredients: 1 kg of mussels, beards removed (do not use any broken mussels) 1 small brown onion finely diced 2 cloves garlic finely chopped 2 pieces ginger/fresh galangal finely chopped 1-2 hot red chillies chopped 1 teaspoon fish sauce 1 teaspoon sugar 6 coriander stalks and roots cleaned and chopped, leaves reserved for garnish thai basil for garnish 750 ml prawn or fish stock 2 tablespoons vegetable oil Method: Heat oil in large pot that has a tight fitting lid Add onions, garlic, ginger and chillies and sautéed over medium heat until onions are translucent Add coriander, stock, fish sauce and sugar Add mussels, fit on lid and bring stock to boil. Shake pan and …

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Pan-fried Scallops on pea purée with crispy proscuitto

Red, white and green. These sweet scallops just pan-fried with a golden brown crust on the bright green pea purée topped with salty, red crispy proscuitto bits are a great Christmas starter or entree. The pea purée can be made ahead of time so it’s easy to assemble just before serving. Prep time: 30 minutes cooking time: 20 minutes Ingredients: Pea purée 2 small eschallots finely sliced 2 cloves of garlic finely sliced 2 cups frozen peas defrosted 1/2 cup chicken stock 50g butter or 2 tablespoons olive oil Salt and finely crushed black pepper Scallops 16-24 scallops (4-6 per person) Olive oil spray Proscuitto 4-6 slices very thin slices of proscuitto Method Pea purée Heat butter or oil over medium heat Add eschallots and garlic and sauté gently until soft and transparent Add defrosted peas and chicken stock, bring to gentle simmer Cook for maximum 5-7 minutes until peas are tender but still bright green Add salt and pepper to taste Process with stick blender or in food processor until purée forms Pass through …

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Snapper in Indian “Crazy Water” Broth

This dish is based on the Italian inspired recipes by Marcella Hazan and Neil Perry for “fish in crazy water”. Having previously made and enjoyed Neil Perry’s recipe, I had found the original light broth reminiscent of the texture of the South Indian soup known as Rasam that often accompanies meals. This version is of my own creation and includes the distinct aniseed flavour of star anise and the fruity sweet-sour flavour of tamarind. You can also easily play around with the combination of herbs and spices to suit your palette. This dish is perfect to serve with blanched spinach for a light and healthy dinner. Prep time: 15 minutes  Cooking time: 55 minutes Ingredients: 2 large snapper fillets with skin on 3 large, very ripe tomatoes 3 cloves garlic 3 red chillies 1/2 tspn sea salt small handful coriander leaves small handful mint leaves 1.5 tsp tamarind concentrate or 2 tspns tamarind juice 1/2 tsp turmeric 2 star anise 60ml olive oil 900ml water Method Place tomatoes in bowl of boiling water, then peel …

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Spice Temple Cooking Class – Sydney Seafood School

On a cold and drizzly Monday night in Sydney I ventured down to the Sydney Fish Markets for a cooking class at their Seafood Cooking School. They offer a big variety of courses often featuring well known Chefs and I’d booked in to the class by Head Chef Andy Evans from the Neil Perry restaurant, Spice Temple. Both Andy Evans and Neil Perry have travelled extensively in regional China, and Spice Temple features their especially created recipes featuring regional Chinese cooking with a  spicy kick! The amphitheatre at the Seafood School was full of enthusiastic foodies and the class started with Andy outlining the order of proceedings and the menu. We were each given a booklet with the 3 recipes we would be making: Tuna with Blackened Chilli Dressing, Prawn and Peanut Relish and Spanner Crab Omelette with Oyster Sauce. The high tech set-up in the amphitheatre which has video screens displaying what is happening on the kitchen bench and stove makes it easy to watch the cooking demonstrations. It’s almost like watching a cooking …

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Pondicherry Prawns with zuchinni, preserved lemon and herbs

This is an unusual recipe hailing from Pondicherry, originally a French colony in Tamil Nadu, India. Pondicherry is truly unique with French style street signs, French colonial architecture and police that wear French style Kepis. We loved our visit to this special part of India, staying at the UNESCO world heritage ward winning Hotel De L’Orient. The restaurant at the hotel, Carte Blanch, is atmospherically set in the open air atrium of the hotel and features a special menu of creole cooking combining Tamil spices with French flavours. Recently flicking through Rick Stein’s India recipe book I found this recipe inspired by a meal he had at the hotel. I’ve adapted it using fresh green Australian king prawns and a slightly different mix of spices, spring onions and some green chilli. The use of preserved lemon gives the dish a fresh tangy flavour and the mixture of thyme, rosemary, basil and coriander is delicious. An excellent dish for entertaining as you can prepare all the ingredients and stir fry it just before you serve. Prep …

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Top Thai with views in Singapore

We are in Singapore visiting our son Nick who has been posted here for work since earlier this year. Now living the life of an ex-pat, Nick is being a great tour guide during our stay. Last night we went down for a walk along Boat Quay along the river. The Quay is a bustling tourist destination with a range of restaurants from Lebanese and French to Indian and Singapore Seafood. We chose Lanna Thai for dinner after drinks at the Red Spot Brewery further down the Quay. We were greeted warmly by the waiter and given a lovely table right on the riverside with views of the stunning Marina Bay Sands building, Fullerton Hotel and passing boats in the background. After ordering drinks, which are expensive, we decided to start with some Thai standards – mix satay of chicken, beef and mutton and Thai fishcakes. The satays came with a delicious satay sauce in which you could taste the freshly roasted and crushed peanuts. The Thai fishcakes were super authentic achieving that elastic texture …

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Fish and Fenugreek Curry

Prep time: 10 minutes Cooking time:30 minutes Ingredients 4 flathead fish fillets 1 onion diced 2 ripe tomatoes chopped Handful of fresh curry leaves 3 cloves garlic Approx 75g ginger 1 cinnamon stick 1 tsp panch poran mix 1 fresh red chilli 1 tsp turmeric 1 tsp chilli powder 1 tsp fennel powder 1/2 tsp cummin powder 1 1/2 tsp tamarind paste 1 tsp fenugreek seeds 1.5 cups chicken stock Vegetable oil to cover bottom of pot Salt Chopped coriander and zest of1 lemon to garnish Heavy based casserole pot Method Crush ginger,garlic and ginger using mortar and pestle into a paste Dice onion finely Chop tomatoes Cut fish fillets into medium size chunks Heat oil over medium heat Add cinnamon stick, panch poran, curry leaves and heat until fragrant but stir to avoid burning spices. Add onion and cook slowly until transparent Add fenugreek seeds and allow to heat through to release fragrance Add ginger, garlic, chilli paste and heat through stirring with onions Add turmeric, chilli powder, cummin, fennel powder and stir through …

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