Seafood Recipes

Red Mullet With Fennel And Blood Orange Butter Recipe

If you’re a fan of fish you’re going to love the versatility of this red mullet recipe. Provided by chef Troy Rhoades-Brown from Muse Restaurant, Cafe and Kitchen, alternatives such as ocean trout, Spanish mackerel, John Dory or whiting work a treat if you don’t like mullet, while navel oranges can also be used in place of blood oranges. Rhoades also recommends sneaking a little bit of chopped anchovy into the butter for that extra kick!

RELATED: Poached Salmon With Dill And Creme Fraiche Recipe

Ingredients

1kg red mullet fillets (ask your fish monger to scale and fillet for you)

4 bulbs of baby fennel

4 blood orange

1 bunch curly parsley

5g sea salt flakes

25g baby capers

6 turns of the pepper mill

1 bunch watercress

50g toasted almond

80g salted butter

Method

  1. Lightly score the skin of the red mullet with a sharp knife taking care not to cut through the flesh, set aside at room temperature.
  2. Place the fennel bulbs upright on your chopping board and slice fine leaving the core intact when possible. Chop the parsley fine then add the zest of two blood oranges.
  3. Remove the skin from all the blood oranges and roughly slice into pieces.
  4. Take a large non-stick fry pan and place on a medium-high heat.
  5. Salt and pepper the skin of the red mullet.
  6. Add a small amount of vegetable oil to the pan and place the red mullet skin side down for approximately 4 minutes. Once you have achieved a lovely crispy skin, flip the fish and cook for a further 1 minute. Remove the fish from the pan and rest on some paper towel.
  7. Add your sliced fennel to the same hot pan and cook for 1 minute. Remove the pan from the heat and add your butter, capers, parsley, zest and blood orange.
  8. Place the fish on the plate, spoon over your blood orange and fennel butter. Garnish with toasted almonds and watercress.

Recipe courtesy of Hunter Culinary Association 

May 12, 2015

Poached Salmon With Dill And Crème Fraiche Recipe

Salmon is an Autumn delicacy. Sure, it’s available all year round, but it comes at it’s best in the cooler months. So, to make the most of the new season, award-winning chef Guillaume Brahimi has provided us with this poached salmon, dill and creme fraiche recipe that’s so tasty you’ll never want to eat plain fish again!

RELATED: Clean Spaghetti Bolognese With Zucchini Noodles Recipe

Ingredients

4 x 180 gm salmon portions (pin boned)

Poaching liquid

2 lt fish stock

1 tsp white pepper corn

2 eshallots

Dill and crème fraiche sauce

100 ml white wine

2 tbsp white wine vinegar

2 eshallot

200 gm crème fraiche

1 bunch dill (chopped)

6 heads baby fennel (cut in quarters)

Method

  1. Place fish stock, eshallot and white peppercorns into roasting pot. Place on high heat and boil.
  2. Add fennel quarters then reduce the roasting pot to a simmer and cover with the lid. Cook for 20 minutes or until it is just soft. Remove the fennel pieces from the pot and put into a warm place.
  3. Place the salmon in the roasting pot in the simmering pot and cover with the lid. Leave for 5 minutes then check if ready.
  4. Whilst salmon is cooking, place saucepan on heat add eshallots and sweat, then add white wine and white wine vinegar. Reduce the heat by a third and add crème fraiche.
  5. To finish, bring the saucepan to the boil and then turn off and add dill. Sauce the salmon with the crème fraiche emulsion and serve with fennel.

Recipe courtesy of Tefal

April 28, 2015

Thai Fish Cakes And Stir-Fry Vegetables Recipe

Autumn doesn’t get much better than this! To help you transition into the cooler months, Celebrity chef and nutritionist Zoey Bingley-Pullin has provided us with this hearty and healthy Thai fish cakes recipe, which is nutritionally balanced and sure to please even the fussiest of eaters.

RELATED: Big Aussie Burger Recipe

Ingredients

Rice

1 packet basmati rice

1 cups water C

Pinch of salt C

Fish Cakes

600g blue eye trevalla, roughly chopped

1 clove garlic, minced

1 tbsp grated ginger

Chilli, finely chopped (optional)

1 carrot, grated

1 cup grated sweet potato

1/2 cup roughly chopped coriander leaves and stalks

3 tbsp soy sauce

1/4 cup plain flour

Asian Vegetables

1 tsp oil (e.g. peanut, canola, sunflower)

1 clove garlic, minced

1 packet baby corn, halved

1 bunch bok choy, end removed, halved lengthways

200g button mushrooms, finely sliced

2 tbsp kecap manis

Dipping Sauce

3-4 tbsp kecap manis

2 tbsp finely chopped coriander

1/2 chilli, finely chopped (optional)

Method

  1. Combine all rice ingredients in a medium pot and bring to the boil.
  2. As soon as it boils, cover with a tight-fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid while cooking.
  3. While the rice cooks, prepare the fishcakes. Place the fish in a food processor or blender and process until finely chopped. Add the garlic, ginger, chilli, carrot, sweet potato, coriander and soy sauce and process until well combined.
  4. Divide the fish mixture into 8-10 equal portions, roll into patties and flatten slightly. Coat in flour (shaking off excess). Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook fish cakes in batches, for 2-3 minutes each side, until golden brown. Transfer to a plate and cover with tinfoil to keep warm.
  5. While the fish cakes are cooking, heat oil in a large fry-pan or wok on high heat. Add garlic, baby corn, bok choy and mushrooms and stir-fry for 3-4 minutes, until tender. Stir through kecap manis.
  6. Combine dipping sauce ingredients in a small bowl.
  7. Divide rice, fish cakes and Asian vegetables between plates and serve with dipping sauce on the side.

Recipe courtesy of My Food Bag

April 13, 2015

The Ultimate Bouillabaisse Recipe

This Bouillabaisse recipe was created by Darren Simpson with Ronny Ghantous of Gallagher Hotels. It is a classic fish stew from France with tomatoes, saffron potatoes, marjoram and crisp bread.

Otherwise known as the perfect fish dish! It has stood the test of time and is a simple celebration of the sea. Enjoy!

Serves 4

Ingredients

8 king prawns, peeled

4 scampi, cut in 1/2

100g of clams, well washed to remove any sand

100g of mussels, washed and beards removed

2 squid cleaned, scored and cut into 8 pieces

200g of snapper fillet, cut into four

1 small onion, finely chopped

1 small head of fennel, finely chopped

1 long red chilli, finely chopped

4 cloves of garlic, finely sliced

1 can of Italian San Marzano plum tomatoes, finely chopped

3 tbsp basil leaves, roughly chopped

1 pinch of saffron

1 tbsp of chopped flat leaf parsley

½ cup of dry white wine

3 cups of prawn or fish stock

100g of cooked crabmeat

3 tbsp of mayonnaise

4 slices of crisp bread

Picked marjoram and fennel herb to garnish

Extra virgin olive oil

Salt and freshly ground black pepper

Method

  1. In some extra virgin olive oil fry the onion, chilli & garlic till soft, add ½ the basil & the tomatoes bring to simmer for five minutes.
  2. Add the fish & shellfish, wine, prawn stock and saffron.
  3. Cover, cook on a medium heat till the shells have opened the fish is cooked approximately 5 minutes.
  4. Add the rest of the basil and parsley.
  5. Season the Brodetto with salt and freshly ground black pepper.
  6. Mix the crab with the mayonnaise and spread on the crisp bread.
  7. Serve in large bowls garnished with the crab crisp bread.
  8. Sprinkle with marjoram and fennel sprigs, and drizzle with lots of extra virgin olive oil.
February 3, 2015

5 Seafood Recipes Under 15 Minutes

Most seafood dishes are quick and easy to prepare and don’t require any additional maintenance either. Prepare a healthy lunch snack or pre-dinner appetiser with fresh seafood and some crunchy veggies without spending half the morning in the kitchen! We share some of our quick and tasty seafood recipes which are perfect for even beginners.

RELATED: Seafood During Pregnancy – Is It Safe?

Oysters Rockefeller

Time: 15 minutes

A delicious appetiser containing creamed spinach, a few cloves of garlic, and that signature Mozzarella for premium body and taste. This is the perfect dish for those picky eaters, and is sure to be a crowd pleaser with guests.

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Cajun shrimp

Time: 10 minutes

Who does’t love a classic sweet and spicy dish with a side of crisp white wine? You only need some butter, cajun seasoning, parsley, and of course the shrimp to create a wholesome meal. Serve with a side of arborio rice, and crunchy vegetables as well.

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Shrimp ceviche

Time: 10 minutes

A gluten-free dish packed with crunchy green vegetables and avocado for a guilt-free meal which is deliciously healthy. For extra taste, allow the shrimp to marinate in the fridge overnight and serve with a side of fresh tortilla chips.

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Avocado and salmon rolls

Time: 15 minutes

If you cannot get enough of sushi, create your own at home with salmon, avocado, and cheese paste. Combine the cream cheese with freshly chopped chives, then mash in the avocado. Arrange the paste into each slice of salmon, and combine together with a toothpick before serving.

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Sardines with chilli and lime

Time: 10 minutes

A fresh salad dish inspired by the meals at Le Pain Quotidien which are savoury and sweet at the same time. Choose from a wide range of vegetables including celery, peppers, and parsley which make this meal perfect for those hot summer days.

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Image via Pepper.Ph, All She Cooks, Food 52, Complete Recipes, My Life Love Food

January 19, 2015

Healthy Seafood Paella Recipe

Nothing beats a deliciously hearty paella recipe packed with some of your favourite seafood, to be shared with friends and family.

While a meal like this may seem difficult for beginners, we have tracked down the perfect recipe which takes no longer than 30 minutes to create from scratch.

Serve with a sweet white wine, or even a fruity sangria if you’re feeling festive!

RELATED: Low-Fat Seafood Chowder Recipe

Serves 8

Ingredients

4 cups chicken stock

1/2 tsp saffron threads

1/4 cup olive oil

1 medium yellow onion (diced)

2 cloves garlic

1/2 red bell pepper (diced)

2 ripe tomatoes (peeled and diced)

2 cips arborio rice

Salt

8 ounces mussels

8 ounces littleneck clams

8 ounces prawn

2 tbsp finely chopped parsley

2 medium lemons (sliced)

Method

  1. Combine the chicken stock and saffron threads into a pot of hot water, and let it simmer.
  2. Heat a large pan of medium-heat, and add the olive oil, onion, garlic, and red bell pepper. Cook until the entire mixture is soft, then add the diced tomatoes and cook for an additional 2 minutes. Add the rice, and keep stirring the entire mixture.
  3. Combine the warm broth and cook until it reaches a light boil. Cook the rice uncovered for an extra 10 minutes before adding the mussels, clams, and prawns with an aluminium cover over the pan.
  4. Turn the heat off, and let the entire mixture simmer for a few more minutes – this is essential since all the flavours will be extra rich and tasty.

Image and Recipe via Cannelle Vanille

January 14, 2015

Salmon With Papaya Salsa Recipe

Serves 4

Preparation time 5 minutes

Cooking time 30 minutes

Ingredients

2 avocados, diced

2 cups papaya, peeled, deseeded and diced

150g cherry tomatoes, quartered

1¼ cups brown rice

Olive oil

4 salmon fillets

Method

  1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside.
  2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre.
  3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.
  4. Serve salmon on top of brown rice and top with salsa. Season to taste.
December 22, 2014

Easy Foil-Baked Salmon Recipe

Craving something different, but not willing to spend hours researching and creating your next dinner masterpiece? Try this easy foil-baked salmon recipe. It takes under 30 minutes to prepare (including cooking time), it’s absolutely delicious and here’s the best part – there’s hardly any cleanup to do afterwards.

RELATED: Michelle Bridge’s Ginger Salmon Stir-Fry With Chinese Broccoli

Serves 4

Ingredients

4 salmon fillets, I prefer skinless

2 cloves of garlic

½ bunch of coriander

2 shallots

Soy sauce

Lemon

Method

  1. Preheat the oven to 180⁰C.
  2. Place each of the salmon fillets on a separate sheet of aluminum foil, big enough to wrap.
  3. Crush and mince the garlic. Chop the coriander and the shallots finely. Divide the garlic, coriander and shallots into four and place one part on each of the four salmon fillets.
  4. Pour a table spoon of soy sauce and squeeze some lemon onto each of the fillets.
  5. Fold the sides of the foil sheet over the salmon, so that the whole fillet is covered. Place the parcels on a baking tray and bake for approximately 20 minutes. You may need to adjust the baking time depending on your oven and the thickness of the salmon fillet.
  6. Once cooked, unwrap the salmon and serve with rice and steamed veggies or your choice of salad.

Variations

The reason I love this recipe is because it’s easy and because I can create different variations without any extra work. My son loves coriander, but he won’t eat garlic and shallots and I only season his parcel with coriander, soy sauce and lemon. My girls won’t have anything green on their fish, so I skip the shallots and the coriander for them. My husband and I go for the full taste. Everyone gets their custom-made meal.

It doesn’t get any easier than that!

Image by Steven Zolneczko via Flickr.com

November 5, 2014

Garlic Chilli Salmon With Pine Nuts And Cranberries Recipe

Serves 4

Prep time 15 minutes

Cooking time 35 minutes

Ingredients

Salmon

4 boneless salmon steaks

3 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp smoked paprika

Salt and pepper to season

Garnish

1 tbsp olive oil

2 French shallots, sliced thinly

2 cloves of garlic, sliced thinly

Pinch of chilli flakes

3 tbsp toasted pine nuts

2 tbsp Ocean Spray Craisins

2 tbsp baby capers

Zest and juice of 1 lemon

2 tbsp roughly chopped parsley

2 tbsp balsamic vinegar

Salt and pepper to taste

Kumara chips

1.5kg kumara, peeled and cut into wedges

2 tbsp olive oil

Salt and pepper

Lemon to garnish

Method

Marinate salmon in a bowl with 2 tbsp of olive oil, cumin, paprika and season. Marinate for at least 10 minutes covered in the fridge.

Heat oven to 200ºC. Toss kumara wedges with olive oil and season to taste. Place evenly on a lined baking tray and bake for 20 minutes or until golden and cooked through. Keep warm in the oven until ready to serve.

Heat in a small frypan to medium heat. Add olive oil and French shallots and fry gently until translucent. Add garlic, chilli flakes, pine nuts, Craisins and capers. Heat until fragrant, then add lemon zest and juice. Remove from heat and toss in the parsley and balsamic vinegar. Season to taste.

Wipe down the same pan and return to medium-high heat. Add in 1 tbsp of olive oil and fry marinated salmon skin side down until cooked 3/4 of the way through, then turn and cook for a further 2 minutes. Remove from pan and allow to rest.

Serve salmon skin side up with a generous helping of warmed pine nut mixture and a side of kumara and a cheek of lemon.

Recipe courtesy of Ocean Spray and Sammy & Bella #legendberry

October 20, 2014

Ditch The Takeaway For These Homemade Fish Burgers

Are you sick of the same old beat-up hamburgers from the fast-food restaurants that are barely warm and are filling your body with goodness knows how many calories?

Me too!  So for a healthier alternative to takeaways try these homemade fish burgers that are delicious, simple and take less than half an hour to make.  Serve them with some homemade baked chips for a complete meal.

Ingredients

½ cup whole egg mayonnaise

½ tsp chilli powder

½ lime, juiced

4 150g white fish fillets

2 zucchini, sliced thinly lengthways

Olive oil for cooking

4 torpedo bread rolls, halved

1 tbsp baby capers

50g baby rocket

Method

  1. Combine mayonnaise, chilli powder and one tablespoon of lime juice in a bowl then refrigerate.
  2. Preheat BBQ plate on medium high.
  3. Spray both sides of fish and zucchini with oil, season with salt and pepper then barbecue for a couple of minutes each side until cooked.
  4. Spray cut side of rolls with oil then grill until toasted.
  5. Place zucchini on roll bases then top with fish, mayonnaise, capers and rocket before adding the tops of the rolls.

Tips:

  • For a healthier alternative to the whole egg mayonnaise, try low fat or fat free mayonnaise instead.
  • If you prefer, substitute the mayonnaise for tartare sauce.
  • Types of fish most commonly used for this burger is snapper or barramundi.

Image via taste.com.au

September 2, 2014

DIY Fish Sticks Recipe

Fish fingers are incredible popular with children and an easy win at the dinner table. The problem with store-bought fish fingers is they are often high in sodium and can contain up to 25 ingredients. In this homemade recipe there are just six.

Serves 4

Ingredients

400g fish, cut into 2cm chunks or strips

1/2 cup plain flour

1/4 cup milk

1 egg

2 cups breadcrumbs

Olive oil spray

Method

  1. Roll fish strips in flour.
  2. Mix egg and milk together and dip fish in it. Then roll fish in breadcrumbs.
  3. Preheat oven to 200 degrees Celsius.
  4. lay fish in lined baking tray and spray with oil.
  5. Cook for 15 minutes.

Recipe via The Healthy Mummy

August 24, 2014

Prawn Skewers On White Bean Salad

A healthy combo of superfoods and seafood in a dish that is mouth-wateringly delicious.

Serves 4

Ingredients

1kg green prawns, peeled and deveined

2tbsp extra virgin olive oil

i long fresh red chilli, finely chopped

2cm piece ginger, peeled and grated

1 lime, zested and juiced

2 tbsp fresh coriander, chopped

Salt and pepper

1 can (400g) cannellini beans, rinsed and drained

1 punnet cherry tomatoes, halved

Method

  1. Combine prawns, half the olive oil, chilli, ginger, lime zest and half the coriander in a large bowl. Season with salt and pepper.
  2. Thread prawns onto presoaked skewers and transfer to a large plate, cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  3. Meanwhile, in a medium bowl, toss together beans, tomatoes, remaining olive oil and lime juice. Season with salt and pepper.
  4. Heat the barbecue. Then cook  the skewers, turning for 3-4 minutes or until the prawns change colour and are lightly charred.
  5. Serve with bean salad and garnish with remaining coriander.

Courtesy of The Healthy Mummy

July 3, 2014

Oven-Baked Salmon With White Bean Puree Recipe

If you feel your body is needing a little detox (without going overboard), this recipe is perfect for packing in all the goodness and taste that your crave while being 100 per cent good for you. A great dinner or even weekend lunch recipe that the whole family can enjoy.

Serves 4

Ingredients

2 small garlic cloves, minced

1 tbsp fresh parsley, finely chopped

1 tsp extra virgin olive oil

4 salmon fillets (120g each)

Salt and pepper

1/2 lemon, juiced (plus lemon wedges to serve)

White Bean Puree

1 tbsp fresh parsley, finely chopped

400g can white beans, drained

2 garlic cloves

1 tsp fresh lemon juice

1 tsp extra virgin olive oil

Salt and pepper

Method

  1. Preheat oven to 180 degrees C. Line a tray with baking paper.
  2. Combine garlic, parsley and olive oil. Arrange the salmon on the tray and spread the garlic mixture evenly over the fish. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes.
  3. Meanwhile, combine all white bean puree ingredients into a blender and blitz until desired consistency.
  4. Plate a large spoonful on four plates. Place salmon on puree, drizzle with lemon juice and serve with lemon wedges, a garden salad and vegetables.

Recipe via The Healthy Mummy

May 22, 2014

Prawn Queso Fresco Empanadas Recipe

Empanadas, a popular street food in Latin American, trace back to Spain and Portugal where they were often filled with seafood. This empanada is filled with prawn and creamy queso fresco served with a tangy charred tomatillo salsa, perfect for parties and entertaining.

Makes 20 empanadas

Prep Time:  30 minutes. Cook Time: 20 minutes

Ingredients

250g tomatillos, papery skin removed and rinsed well
3 serrano chilies, seeded
3 cloves garlic
2 teaspoons olive oil
125g cream cheese
1 cup shredded queso fresco, divided
3 green onions, sliced
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons finely chopped and seeded fresno chilies, divided
1/2 teaspoon salt
250g medium prawns , peeled, deveined and finely chopped
1/2 cup finely chopped almonds, divided
1 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Chilli Powder
2 x 400g refrigerated pastry /pie dough

Method

1. For the charred tomatillo sauce, toss tomatillos, serrano chilies and garlic with oil. Place on foil-lined baking sheet. Broil 4 to 6 minutes or until tomatillos and chilies begin to char in spots. Cool slightly. Place tomatillos, chilies and garlic in blender container. Add cream cheese and 1/2 cup of the queso fresco; cover.  Blend on medium speed until pureed. Add green onions, cilantro, 1 tablespoon of the fresno chilies and salt. Blend until smooth.

2. For the empanada filling, mix 2/3 cup of the Charred Tomatillo Sauce with remaining 1/2 cup queso fresco in large bowl Add prawns, 1/4 cup of the almonds, 1 tablespoon of the remaining fresno chilies, cumin and ancho chile pepper; mix until well blended.

3. To assemble empanadas, unroll pie crusts on lightly floured surface. Using 4-inch round cutter, cut each into 5 rounds for a total of 20 rounds. Spoon 1 heaping tablespoon of filling onto half of each round. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.

4. Bake in preheated 205°C/400°F oven 20 minutes or until light golden brown. Mix remaining 1/4 cup almonds with remaining 1 tablespoon fresno chilies. Sprinkle over empanadas. Serve with Charred Tomatillo Sauce.

Tips: Fresno chilies are similar in size to the jalapeño pepper. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies.

What is your favourite Latin American dish?

March 25, 2014

Salmon Tostada with Charred Corn Relish Recipe

Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavours. In this dish it serves as a perfect complement to baked salmon, which is flaked and served in tostada shells with a charred corn relish.

Ingredients

Chamoy sauce

225g apricot jam

¼ cup (60ml) lime juice

2 tsp McCormick Chilli Flakes Crushed

1 tsp McCormick Sea Salt

Charred Corn Relish

2 fresh corn on the cob, husks removed

1 medium tomato, seeded and diced

½ green pepper, diced

1 Tbsp red onion, chopped

2 blood oranges, juice of

Salmon Tostada

4 salmon fillets, skinless

8 tostada shells*

2 avocados, peeled, each sliced 16 times

1 cup (250ml) ml sour cream

Method

1. For the Chamoy sauce place all ingredients in a blender, cover and blend on medium speed until smooth.

2. For the Charred Corn Relish grill corn over medium heat, turning occasionally for 10-12 minutes, or until tender and lightly charred.  Cut corn kernels from cobs and toss with tomatoes, green pepper, onion, blood orange juice and ½ of the Chamoy Sauce in large bowl.  Refrigerate until ready to serve.

3. Pre heat the oven to 180°C, 350°F, Gas Mark 4. Place the salmon in a baking dish, brushing the top of each fillet with 1tbs of the remaining Chamoy sauce.  Bake in the oven for 12-15 minutes, until the fish flakes easy with a fork.  Flake each fillet into large pieces.

4. To assemble the tostadas place 4 avocado slices in each shell, top with around 50ml of the Charred Corn Relish, 2 Tbsp  sour cream and ½ a flaked salmon fillet.  Drizzle with the remaining Chamoy sauce to serve.

*Cooks tip: If tostada shells are unavailable use taco shells.

March 15, 2014

Jamie Oliver’s Sizzling Hot Prawn and Spinach Linguine Recipe

This sexy pasta dish is foolproof and, best of all, you can do all the prep in advance so you’re not running around at the last minute – there’s nothing less romantic than a flustered mess in the kitchen. Just remember, go easy on the garlic if you want the evening to last much longer than dinner.

Serves: 2

Ingredients
150g dried linguine
sea salt and freshly ground black pepper
olive oil
2 cloves of garlic, peeled and finely sliced
1 fresh red chilli, deseeded and finely sliced
180g raw peeled king prawns (leave a few tails on)
125ml white wine
a handful of cherry tomatoes, halved
zest and juice of 1 lemon
200g baby spinach, roughly chopped
a few sprigs of fresh flat-leaf parsley, leaves picked and chopped
a couple of handfuls of rocket

Method
1. Cook the linguine in a large pan of salted boiling water according to packet instructions. Meanwhile, add a few lugs of olive oil to a large frying pan on a medium heat, then add the garlic and chilli. As soon as the garlic begins to colour, add the prawns and sauté for 1 minute. Pour in the white wine, add the cherry tomatoes and season well, then simmer for a couple of minutes.

2. When the pasta is ready, scoop out and save a mug of the cooking water, then drain the pasta in a colander. Add the pasta, lemon juice and spinach to the pan of prawns and toss together. Add a little of the reserved cooking water if the sauce is too thick. Taste to check the seasoning, then serve each portion sprinkled with the lemon zest, parsley and rocket.

Make ice-breaker oysters, another Jamie Oliver recipe developed for Woolworths!

February 14, 2014

Jamie Oliver’s Ice-Breaker Oysters Recipe

Oysters are the perfect ice-breaker for a romantic evening, so pull out all the stops and serve up these bad boys for some guaranteed brownie points. Show off your sophisticated shucking skills (check out the following video jamieoliver.com/videos/how-to-shuck-oysters, if you need a bit of extra help), then throw a glass of champagne into the mix and you’ll really set the wheels in motion.

Serves 2

Ingredients
6 oysters
optional: sea salt and freshly ground black pepper
optional: lemon juice and/or tabasco

Method
1. To open them, you’ll need an oyster knife, which is short, thick and quite blunt. Do not use a normal kitchen knife! It’s dangerous and you’ll probably snap the tip of the knife off. A screwdriver is probably a better bet if you don’t have an oyster knife.

2. Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand. This is to help you get a good grip and protect your hand.

3. Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It’s not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.

4. When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.

5. Season it however you like, then tip that lovely fresh oyster into your mouth!

What are your favourite Jamie Oliver recipes?

We’ll be posting more of Jamie’s recipes developed for Woolworths next week!

February 14, 2014

Smoked Salmon, Asparagus and Ricotta Frittata Recipe

Callum Hann’s frittata recipe from his fun new cookbook I’d Eat That make great summer picnic food, or enjoy it as an easy breakfast on the go.

These muffin-sized frittatas are awesome for a weekend brekkie, but I also like to take them with me for a snack on the run. The eggs make it filling and the saltiness from the smoked salmon makes me want to keep eating them! When out of season, swap asparagus for frozen peas.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Ingredients
canola spray oil, for greasing
6–8 (1 bunch) spears of asparagus, woody ends snapped off, stems sliced into 2 cm pieces, tips left whole
6 free-range eggs
60 ml (1⁄4 cup) milk
115 g ricotta cheese
150 g smoked salmon, 
torn into 2 cm pieces
1 tablespoon finely chopped dill

Method
1. Bring a medium saucepan of water to the boil over a medium–high heat. Preheat the oven to 190°C. Lightly grease a 12-hole (60 ml/1⁄4 cup) muffin tin with canola oil, then line each muffin hole with baking paper.

2. Add the sliced asparagus to the boiling water and blanch for 1–2 minutes, or until bright green and almost tender. Drain well.

3. Whisk together the eggs, milk, a pinch of salt and half of the ricotta. Stir through the drained asparagus, salmon and dill. Divide the mixture evenly between the muffin holes and crumble over the remaining ricotta.

4. Bake for 15–20 minutes, or until golden and puffy. Serve warm with a salad as a meal, or cold as a snack.

What are your favourite picnic ideas?

ideatthat

February 10, 2014

Soft Prawn Tacos Recipe

Ex-Olympic swimmer and mother-of-two, Susie O’Neill shares her favourite summer recipes as part of the Together Counts initiative, an online resource encouraging Australian families to lead healthier, active lifestyles.

These prawn tacos are light and fresh and perfect for a warm day, plus they’re ready in under 30 minutes, making them one of the best after-work quick dinner ideas.

Preparation time: 20 mins
Cooking time: 5 mins

Makes 10 tacos

Ingredients

1 x soft taco kit (kit includes 10 soft tacos and taco spice mix)
500g peeled green prawns, leaving tails attached
1 tablespoon olive oil
1/8 green cabbage, shredded
4 radish, thinly sliced
1 cup fresh coriander leaves
1 avocado
2 limes, halved

Method

1. Toss prawns in spice mix to coat. Heat oil in a frying pan and cook prawns for 2 minutes or until pink. Combine cabbage, radishes, coriander to create a salad. Mash avocado with juice of half a lime.

2. Warm soft tacos according to pack directions.

3. Build your own soft tacos, spread with avocado, top with cabbage salad and spicy prawns, and enjoy with a squeeze of lime.

What are your favourite quick summer recipes?

December 18, 2013

Ben O’Donoghue’s Prawn Jambalaya Recipe

Prawn jambalaya can take hours to make, but Fairy ambassador and celebrity chef Ben O’Donoghue shows us how to turn this delicious rice dish into one of your new go-to easy dinner ideas. Think of it as cheat’s paella! With just a few ingredients you’ll have an aromatic pot of surf and turf rice on the table in 30 minutes.

Serves: 4

Ingredients 

500 gm green school prawns, peeled, reserving the heads
2 chicken thighs
1 chorizo sausage
1 large onion
1 green peppers
1 celery stalk
4-5 cloves of garlic
1 tablespoon tomato puree
500 mls chicken stock
1 bunch of thyme
2-3 bay leaf, fresh
2 spring onions
2 green chillies
black pepper
1 teaspoon cayenne pepper

Method 

1. Fry the chorizo and chicken in a heavy bottomed saucepan.

2. Remove and cook the prawn heads in the oil from the chorizo, squashing them with a spoon. Then remove the prawn heads after a few minutes.

3. Add the vegetables and the garlic to the pot and sauté until soft.

4. Add the tomato puree and the bay leaf and cook for a minute. Then add the rice, the chorizo and chicken thigh meat back to the pan along with the stock. Season with the cayenne pepper and cook, covered, over a low heat for about 10-15 minutes.

5. Just before the rice is cooked add the peeled prawns and thyme. Cover and cook for another minute.

6. Serve with chopped spring onions and green chillies.

What are you making for dinner tonight?

December 10, 2013

Kylie Kwong’s Blue Eye and King Prawns with Lemon Honey Onions

Entertaining this weekend? Pick up some fresh, local seafood for this spectacular summer recipe from celebrity chef Kylie Kwong.

The combination of salty, sweet and sour flavours is evident in so many cuisines – Asian, Middle Eastern, European – and it’s a trio  of tastes that I adore. In this recipe, the lemon and honey onions work as a beautiful relish for the delicate flavours  of the prawns and fish. In cooler climes, haddock or cod can be substituted for the blue eye.

Ingredients

16 uncooked king prawns
pinch sea salt and cracked pepper
400 g blue eye fillet, cut into large pieces
1 oxheart tomato, roughly sliced
small handful of chopped flat-leaf parsley

Stock
3 garlic cloves
8 slices ginger
1 tablespoon sea salt
½ cup (125 ml) olive oil
1 stick of celery, sliced
1 small carrot, peeled and finely diced
1½ tablespoons sliced lemongrass
2 vine-ripened tomatoes, sliced
small handful of flat-leaf parsley leaves, cut in half crossways
½ cup (125 ml) white wine

Lemon and honey onions
1½ tablespoons extra virgin olive oil
10 small salad onions, trimmed
1 small red onion, sliced
½ teaspoon sea salt
2 tablespoons honey
1 tablespoon lemon juice

Method

1. Peel and devein the prawns, but leave the tail intact. Reserve heads and shells for stock. Butterfly the prawns by making a shallow cut along the back – this helps them to cook quickly and evenly.

2. To make the stock, pound garlic, ginger and salt with a mortar and pestle until you have a fine paste. Heat oil in a small heavy-based saucepan, add garlic paste, celery, carrot and lemongrass, and gently fry for 2 minutes, or until aromatic. Stir in tomatoes and parsley, then add reserved prawn heads and shells and gently fry for 1 minute. Pour in wine and simmer for 2 minutes, or until alcohol has evaporated. Add 1 cup (250 ml) of water and simmer, uncovered, for 20 minutes. Have ready a fine strainer over a large bowl. Ladle stock into strainer, gently pressing the ingredients to extract as much liquid as possible. Set aside.

3. For the onions, heat oil in a frying pan and add onions and salt. Gently fry for about 2 minutes, or until onions are lightly browned. Add honey, reduce heat and simmer gently over low heat for 2 minutes. Add lemon juice and simmer, uncovered, for about 10 minutes, or until slightly thickened and caramelised.

4. Season prawns with a little salt and pepper, and cook in a heated, oiled frying pan until lightly browned and just tender. Remove prawns from pan and cover with foil to keep warm while you poach the fish.

5. Return stock to a small saucepan and bring to the boil; add fish pieces and reduce heat. Poach very gently, uncovered, for about 3 minutes, or until just tender. Place sliced tomato in the centre of a large, shallow bowl and arrange prawns and fish on top. Spoon over stock and top with onions. Garnish with parsley and serve immediately.

kyliekwong

November 28, 2013

Michelle Bridges’ Ginger Salmon Stir-Fry with Chinese Broccoli

We’re always looking for quick dinner ideas and this Michelle Bridges recipe for ginger salmon stir-fry with Chinese broccoli from her new book Get Real! is not only delicious but low in fat and calories. Winner!

Extract from the book Get Real!: Inspiring Stories and lessons from the Michelle Bridges 12 Week Body Transformation Revolution by Michelle Bridges and photography by Jane Allen published by Viking RRP $24.99. 

As with my other stir-fries, you  can replace the fish with any kind of protein you like. I would recommend tofu or chicken as alternatives for this dish.

Serves: 2

396 calories per serve

Prep time 15 mins  Cooking time 10 mins

Ingredients

210 g salmon fillet, cut into bite-sized pieces
2 cloves garlic, thinly sliced
2 cm piece ginger, grated
2 tablespoons reduced-salt soy sauce
2 teaspoons vegetable oil
1 bunch gai lan (Chinese broccoli), cut into 5 cm lengths
1 medium red capsicum, thinly sliced
6 medium shallots, cut into 5 cm lengths
¼ cup fresh coriander leaves

Method

1. Combine the salmon, garlic, ginger and half the soy sauce in a bowl.

2. Heat half the oil in a wok over high heat. Add the gai lan, capsicum and 1 tablespoon water, then stir-fry for 2 minutes or until the vegetables are just tender. Transfer to a bowl.

3. Heat half the remaining oil and stir-fry the shallots for 1−2 minutes or until bright green. Transfer to the bowl with the other vegetables.

4. Heat the remaining oil and stir-fry the salmon for 2 minutes or until lightly browned.

5. Return the vegetables to the wok, with the remaining soy sauce, and toss to combine.

6. Divide the stir-fry between bowls and scatter with coriander leaves to serve.

Mish Tip : Gai lan (Chinese broccoli) is a leafy Asian green and, like regular broccoli, it is extremely nutritious. If you can’t find it, simply replace with any other leafy Asian green.

michellebridges

November 20, 2013

Matt Moran’s Citrus-Cured Salmon Recipe

Save this recipe for Christmas: celebrity chef Matt Moran shares an elegant summer entrée of citrus-cured Yarra Valley salmon with caviar and baby beetroot from his show Paddock to Plate. Curing your own salmon is really straightforward, and is sure to impress guests around your table.

Serves 4-6

Ingredients

1 small side of salmon (about 900g), belly trimmed
150 g white sugar
100 g table salt
20 black peppercorns, coarsely crushed
20 coriander seeds, coarsely crushed
1 lemon rind, finely grated on a microplane
1 lime rind, finely grated on a microplane
1 orange rind, finely grated on a microplane
½ cup dill, finely chopped
1 tablespoon Dijon mustard
3 teaspoons white sugar
3 teaspoons rice wine vinegar
500 ml water
8 baby beetroot, small tender leaves trimmed and reserved

To serve
2 oranges, segmented
Handful of endive leaves
Crème fraiche
50 g Yarra Valley salmon caviar
Juice of ½ lemon
Extra-virgin olive oil, for drizzling
Salt and pepper

Method

1. Mix sugar, salt, crushed peppercorns and coriander seeds, citrus rinds and half the dill in a bowl to combine well. Spread half the curing mixture in the base of a tray large enough to fit the salmon snugly. Place salmon, skin-side down, in tray, then spread remaining curing mixture over the flesh, rubbing in as you go. Cover with plastic wrap and refrigerate to cure (you’ll need to cure for at least 12 hours for a light cure and up to 24 hours for a more intense cure).

2. To cook the baby beetroot, stir the sugar, vinegar and water in a saucepan over medium heat until sugar dissolves and then bring to the boil. Add the beetroot and simmer for 10-15 minutes or until tender. To check if ready, pierce with a skewer, then set aside to cool in the liquid. Drain beetroot and peel (use disposable gloves if you want to avoid stained hands), cut into halves and set aside.

3. Rinse curing mixture off the salmon under cold running water, pat dry thoroughly with absorbent paper. Remove pin-bones with fish tweezers, then spread mustard over salmon flesh with the back of a spoon. Scatter remaining dill over and press to cover.

4. To slice the salmon, starting at one end of the salmon fillet, cut straight down through the flesh with a thin sharp knife until you hit the skin, slicing at 2mm intervals (don’t cut all the way through, the flesh should still be attached to the skin). To remove the skin, cut down through the first incision then slice between the skin and the flesh, keeping your knife flat and cutting along to remove the skin in a single piece (discard skin).

5. To serve: arrange six or seven salmon slices on serving plates, divide beetroot among plates and scatter the orange segments, endive and baby beetroot leaves over the top. Dollop with crème fraiche and salmon caviar, then squeeze the lemon over the top, drizzle with olive oil, season to taste and serve.

Paddock to Plate airs on Wednesdays at 8.30pm, The Lifestyle Channel on Foxtel.

November 19, 2013

Karen Martini’s Baked Oysters with Bacon and Horseradish Cream

These sexy baked oysters with bacon and horseradish cream from Karen Martini’s gorgeous new cookbook Everyday would make an impressive first course for a dinner party or a canapé for summer parties.

These oysters are a refined nod to the Kilpatrick. The oysters gently warm through but stay bright and plump and keep their vibrant sea flavour – Karen Martini.

Everyday by Karen Martini, published by Pan Macmillan, RRP $39.95

Makes: 24

Ingredients

2 dozen oysters (plump Pacific oysters are great)
1.5 kg rock salt
120 ml cream
100 g parmesan cheese, finely grated
15-cm piece of fresh horseradish, peeled and finely grated, or 3 tablespoons prepared horseradish
freshly ground black pepper
80 g unsalted butter, cut into dice, chilled
60 g fresh breadcrumbs
1 handful of flat-leaf parsley, finely chopped
4 slices of streaky bacon, fried until crisp
2 lemons, quartered, to serve

Method

1. Set up the oysters on a baking tray, stabilising each oyster on a small pile of rock salt so they can be served straight from oven to table.

2. Preheat the oven grill to high.

3. Mix the cream, parmesan and horseradish in a bowl and season with pepper.

4. Top each oyster with half a tablespoon of the cream mixture, a tiny knob of butter and a grind of pepper. Combine the breadcrumbs and parsley and sprinkle over each oyster. Place under the grill for 3 minutes until golden (the oysters should not be fully cooked).

5. Before serving, break over the bacon and serve with the wedges of lemon.
karenmartinieveryday

November 3, 2013

Easy Fish Recipes: Barramundi Fillets with Soy and Ginger

We know we should all eat more fish, but finding easy fish recipes isn’t always easy. This Asian fish stir-fry with green Chinese vegetables is really healthy and quick to make and packed with the aromatic flavours of soy sauce, ginger and garlic. Serve with fluffy steamed white rice.

Serves 4

Ingredients 

1 tbsp fish sauce

1 tbsp soy sauce

2 tsp sugar

2 tsp Gourmet Garden Chilli

2 tsp Gourmet Garden Garlic

2 tsp Gourmet Garden Ginger

OR 2 tbsp Gourmet Garden Wok Seasoning

Juice of 1 lime

4 barramundi fillets in pan

Asian greens of your choice (we like bok choy and Chinese broccoli)

Method

1. Make the sauce: combine fish sauce, soy sauce, sugar, Gourmet Garden Chilli, Garlic, Ginger OR Gourmet Garden Wok Seasoning and lime juice. Stir together and set aside.

2. Place barramundi fillets in pan (with small amount of oil) and cook for 2-3 mins per side until cooked.

3. Stir-fry Asian greens in separate pan.

4. Serve Barramundi fillets on bed of Asian greens. Pour sauce over fish and greens.

What’s your favourite easy fish dish?

September 2, 2013
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