How’s this for the perfect summer dinner recipe?
Grilled prawns with fresh vegetables, seasoned with salt and pepper, and to top if off with some grilled pineapple. Feel free to alter the recipe to suit your own personal taste, or add a few extra vegetables into the mix.
500g prawns (uncooked)
Salt and pepper
- Heat some olive oil over a hot pan, then slice the onion and scallions. Cook until glossy.
- Chop off the extra bits from the prawns then lay them flat over the grill. Slice the pineapple and remove the core before grilling the pieces with the prawns. Remember to turn them over.
- Boil some fresh broccoli and cauliflower, add them into a bowl with the prawns and pineapple. Then season with salt, pepper or chilli flakes for an extra kick of flavour.
Image via Grok Grub
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!
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
- 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.
- Add the fish & shellfish, wine, prawn stock and saffron.
- Cover, cook on a medium heat till the shells have opened the fish is cooked approximately 5 minutes.
- Add the rest of the basil and parsley.
- Season the Brodetto with salt and freshly ground black pepper.
- Mix the crab with the mayonnaise and spread on the crisp bread.
- Serve in large bowls garnished with the crab crisp bread.
- Sprinkle with marjoram and fennel sprigs, and drizzle with lots of extra virgin olive oil.
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.
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.
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.
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.
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.
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.
Image via Pepper.Ph, All She Cooks, Food 52, Complete Recipes, My Life Love Food
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!
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
8 ounces mussels
8 ounces littleneck clams
8 ounces prawn
2 tbsp finely chopped parsley
2 medium lemons (sliced)
- Combine the chicken stock and saffron threads into a pot of hot water, and let it simmer.
- 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.
- 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.
- 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
We’re always looking for delicious quick dinner ideas, especially at the start of the week. Squid is a fantastic ingredient for easy dinners – it cooks in no time, goes with a variety of flavours (so pair it with whatever you have in the pantry), plus it’s sustainable, so one of the best seafood choices you can make!
Preparation time: 15 mins. Cooking time: 10 mins
1 garlic clove, crushed
2 tablespoons lemon juice
1/4 cup olive oil
600g squid tubes, scored, cut into 5cm pieces (see tip)
250g halloumi cheese, drained, thickly sliced
400g can lentils, drained, rinsed
70g baby rocket leaves
Beerenberg Mango, Lime and Chilli Dressing
Crusty bread, to serve
2. Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.
3. Chargrill squid, in batches, for 30 seconds each side or until cooked through.
4. Combine lentils, rocket and halloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture, drizzle with a few tablespoons of Chilli,lime and mango dressing. Serve with bread.
** To score squid, cut tubes in half lengthways. Using a knife, cut the inside surface of each piece in a criss-cross pattern.
What are your go-to quick dinner ideas? Share them in the comments!
Curries don’t have to take hours to cook, in fact this Sri Lankan crab curry recipe is one of our favourite quick dinner ideas, taking less than 30 minutes to make, and that includes making the aromatic curry paste from scratch.
Recipes and images from Hidden Kitchens of Sri Lanka by Bree Hutchins, Published by Murdoch Books, RRP: $49.99
Jaffna is renowned for its abundant seafood and a visit to the region isn’t complete without tasting their famous crab curry. We cooked the curry over an open fire in Bamini’s garden and the flavours were incredible! Be prepared to get a bit messy when eating this dish, but I can assure you it is worth it.
4 blue swimmer crabs (about 400 g each) (or 2 live mud crabs, about 800 g each)
4 cloves garlic, thinly sliced
2 cm (¾ inch) piece ginger, thinly sliced
1 teaspoon salt, plus extra to taste
1 tablespoon vegetable oil
1 red onion, thinly sliced
1–2 thin green chillies, halved lengthways (optional)
3 vine-ripened tomatoes, diced
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
2 teaspoons dried chilli pieces
1 teaspoon unroasted chilli powder
375 ml (13 fl oz/1½ cups) coconut milk
3 sprigs curry leaves, leaves picked
juice of ½ lime
1. If using live mud crabs, place them in the freezer for 1–2 hours until they are completely immobilised before you begin chopping them.
2. Remove the triangular flap under the crab and discard it, then lift off and remove the head, keeping the head to cook with the rest of the crab for presentation. Remove the gills and any yellow ‘mustard’. Wash the crabs. Cut in half, then pull off the big claws. Using the back of a large knife, tap the claws to crack them; this allows the flavours to seep in while cooking. Wash the crab pieces and set aside.
3. Using a mortar and pestle, pound the garlic, ginger and salt into a paste. Heat the oil in a large wok or heavy-based saucepan and cook the onion over medium heat for 3 minutes. Add the chillies and the garlic and ginger paste and cook for 1 minute. Stir in the tomatoes, fennel seeds, fenugreek seeds, dried chilli pieces and chilli powder; cook for 1 minute. Add the coconut milk, curry leaves and crab pieces; simmer for a further 10 minutes, or until the sauce has thickened and almost completely reduced, making sure to turn the crab regularly. Remove from the heat, add the lime juice and season to taste with salt.
What’s your favourite curry?
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.
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
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
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.
Steam mussels in an aromatic broth for a simple yet impressive dinner. A topping of hazelnut gremolata adds bright lemony flavour with a nutty crunch.
Serves 4. Prep Time: 20 minutes. Cook Time: 20 minutes
2 tablespoons olive oil
1 cup thin diagonally sliced carrots
1/2 cup thinly sliced shallots
2 teaspoons finely chopped garlic
2 teaspoons McCormick® Paprika
2 McCormick® Bay Leaves
1 cup (250ml) chicken stock
1/2 cup (125ml) dry white wine
1/2 teaspoon McCormick® Sea Salt, finely ground
500g mussels, scrubbed
300g fresh or frozen artichoke hearts
1/3 cup finely chopped hazelnuts
1/3 cup finely chopped fresh parsley
Grated peel of 1 lemon
1/2 teaspoon McCormick® Gourmet Sea Salt, finely ground
1/4 teaspoon McCormick® Ground Black Pepper
1. Heat oil in large deep Frying pan on medium heat. Add carrots, shallots, garlic, paprika and bay leaves; cook and stir 1 minute or until fragrant. Stir in stock, wine and sea salt. Bring to boil, stirring occasionally.
2. Stir in mussels and artichoke hearts. Cover. Cook 8 minutes or until mussels open and artichokes are tender-crisp. (Discard any mussels that do not open.) Remove bay leaves before serving.
3. Meanwhile, for the hazelnut gremolata, toast hazelnuts in small Frying pan on medium heat 3 to 4 minutes, stirring often. Transfer nuts to small bowl. Add remaining ingredients; mix well. Set aside.
4. To serve, ladle mussels, vegetables and broth into soup bowls. Sprinkle with hazelnut gremolata. Serve with crusty bread.
What’s your favourite quick mid-week dinner?
Can’t wait to make these! Reigning Celebrity MasterChef and swimming sensation Eamon Sullivan rolls prawns in a crunchy macadamia nut crust and serves them with home-made aioli. Doesn’t it just scream summer?
Ingredients – serves 4
20 prawns deveined and peeled
1 cup flour
Good pinch of salt and pepper
Good pinch cayenne pepper
1 cup macadamias
1 cup panko breadcrumbs
1 litre macadamia oil for deep frying
1 clove garlic
1 egg yolk
1 teaspoon Dijon mustard
200-300mls grape seed oil
lemon juice to taste
1. For the prawns, combine flour, salt, pepper and cayenne pepper in a bowl.
2. Crack eggs into a separate bowl and lightly whisk with a fork.
3. Blitz the macadamias in a blender and combine with the panko breadcrumbs.
4. To crumb the prawns, dust in the spiced flour, dip in the egg yolk then roll in the macadamia and breadcrumb mix.
5. Heat oil to approximately 180°C. To test, drop a piece of bread into the oil – it should go golden brown in about 10 seconds. Once the oil has reached the required temperature, drop about 10 prawns in and cook until they are golden brown. Remove and drain on paper towel. Repeat with remaining prawns.
6. For the aioli, crush garlic and place in a bowl. Add a pinch of salt and pepper, the egg yolk and mustard and whisk until well combined. Add a few drops of oil, whisking constantly until the mixture starts to thicken. Slowly pour in the remaining oil in a thin, steady stream, whisking constantly, until combined and the texture is thick and creamy. Add lemon juice in 1 tablespoon at a time until the desired zing is
7. Serve the macadamia crusted prawns with the aioli as a dipping sauce and a green salad on the side.
What’s your favourite prawn recipe?