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TASTY HERBED CRUMBED FISH (With Lemon-Mustard Mayonnaise)
Fish can be crumbed up to several hours before cooking, however must be refrigerated. Mayonnaise may be prepared up to two days in advance.
This recipe is not suitable to freeze or microwave.

• 8 medium “white” fish fillets (e.g. whiting, snapper, etc.)
• Plain flour
• 4 eggs, lightly beaten with 4 tbsp of water
• 3 cups breadcrumbs
• 2 tsp crushed garlic
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh coriander, chopped
• 1 cup vegetable oil

Dust fish lightly with flour and shake off excess flour. Dip fish into egg/water combination. In a bowl, combine breadcrumb, garlic, parsley and coriander, mix well. Press fish firmly into breadcrumbs.
Heat oil in large frying pan. Add fish to pan in single layer. Fry over medium heat for approximately 5 minutes each side (or until fish is tender). Drain on absorbent paper.
Serve with lemon-mustard mayonnaise*.

*Lemon-Mustard Mayonnaise
• ½ cup mayonnaise
• 2 tsp seeded mustard
• 3-4 tbsp lemon juice
Combine all ingredients in small bowl.

Serves 4.

FISH FILLETS/STEAKS (With Tomato Salsa)
Any firm, “white” fish fillets/steaks are recommended in this recipe.
Salsa may not be pre-prepared.
This recipe is not suitable to freeze or microwave.

• 4 fish fillets/steaks
• 85g basil pesto
• 30mL olive oil
• Extra oil for chargrill

Combine basil pesto and olive oil. Brush fish with pesto and set aside.
Preheat chargrill, oil lightly and cook fish for 3-2 minutes each side.
Serve with tomato salsa* over the top.

*Tomato Salsa
• 4 Roma tomatoes (finely chopped)
• 1 medium red onion (finely chopped)
• 1½ tsp coarse black pepper
• 4 tbsp fresh basil chopped
• 80mL extra virgin olive oil
• 40mL freshly squeezed lemon juice
Combine all salsa ingredients and mix well.

Serves 4.

SKEWERED HONEY PRAWNS
Prawns may be prepared up to a day in advance; cook just before serving.
This recipe is not suitable to freeze or microwave.

• 1kg green prawns
• 4 tbsp light soy sauce
• 3 tsp hoisin sauce
• 2 tbsp barbeque sauce
• 2 tsp chilli sauce (mild, medium or hot depending on desired heat intensity)
• 2 tbsp honey
• 1 tbsp vegetable oil
• 4 tsp crushed garlic
• 2 tbsp dry sherry (optional)

Shell prawns leaving tail in tact. Combine all ingredients in a large bowl to make marinade. Add prawns and mix well.
Cover and refrigerate marinated prawns for 2 hours minimum.
Thread prawns onto skewer. Barbeque or grill over high heat until prawns are tender. Brush with marinade during cooking.

Serves 4.

BARBEQUE CHILLI PRAWNS (With Fresh Mango Salsa)
Prawns may be marinated up to a day in advance.
Salsa is not recommended to be pre-prepared.
This recipe is not suitable to freeze or microwave.

• 1kg green prawns
• 1 tsp ground turmeric
• 1½ chilli powder
• 3 tsp sweet paprika
• 3 tsp crushed garlic

Shell and devein prawns leaving tails in tact. Combine prawns to ingredients in a large bowl and mix well.
Cook prawns in batches on heated, oiled grill plate (or barbeque) until prawns change in colour.
Serve prawns with mango salsa*.

*Mango Salsa
• 2 large mangoes, chopped coarsely
• 1 medium red onion, finely diced
• 1 long red chilli, thinly sliced
• 1½ cups bean sprouts
• 1 cup fresh coriander, coarsely chopped
• 3 tsp fish sauce
• 3 tsp grated palm sugar
• 3 tbsp lime juice
• 1½ tbs peanut oil
Place ingredients in a bowl and toss gently to combine.

Serves 4.

LOBSTER MORNAY/THERMIDOR (With Rice)
Lobsters may be prepared up to 2 days in advance, however must be well refrigerated.

• 1 cooked lobster, 800g – 1kg (cut in half)
• 3 tbsp butter
• 2 tbsp plain flour
• 1 cup milk
• Salt, for taste
• ½ cup grated tasty cheese
• 4 tbsp parmesan cheese
• ½ cup cream
• 2 cups boiled rice

Remove lobster meat from shells, roughly chop and set aside.
Place shells on a grill tray.
Melt butter in a pan and stir in flour. Gradually stir in milk and cream and bring to a boil. Stir continuously until thick and smooth. Fold in cheese and simmer for 2-3 minutes. Remove from heat and add lobster meat.
Spoon Mornay mixture with lobster meat evenly back into shells. Sprinkle with Parmesan cheese.
Place lobster under preheated grill and cook for ten minutes (or until cheese turns golden/brown).
Serve lobster mornay on a bed of rice.

To make LOBSTER THERMIDOR, follow mornay recipe adding ½ tsp hot English mustard whilst cooking mornay.

Serves 2.

SWEET CHILLI MUD CRAB
Crabs are best served immediately after being cooked.
This recipe is not suitable to freeze or microwave.

• 4 cooked mud crabs (up to 3kg in total)
• 2 tsp sesame oil
• 4 tbsp vegetable oil
• 4 cloves garlic, finely chopped
• 4 tsp fresh ginger, finely chopped
• 2 small fresh red chillies, finely chopped
• ½ cup oyster sauce
• ½ cup hoisin sauce
• 4 tbsp sweet ground bean sauce
• 2 cups water
• 4 tsp cornflour
• ½ cup water (extra)

Cut crabs in half. Crack nippers with nut-cracker or mallet.
Heat oil in frypan or wok. Add garlic, ginger and chilli and stir-fry until garlic is lightly brown. Add crabs in 2 batches, stir-fry for 3 minutes; drain.
Return all crabs to pan, add combined sauces and water; mix well. Cover, cook for 3 minutes. Blend cornflour with extra water, stir constantly with high heat until mixture boils and thickens.

Serves 4.

MUSSELS IN WHITE WINE (With Crusty Bread)
This recipe is best suited for black mussels.

• 2kg black mussels
• 30g butter
• 1 medium brown onion, finely chopped
• 1 trimmed celery stalk, finely chopped
• 1 tsp crushed garlic
• ½ cup dry white wine
• 8 slices crusty bread
• 1 tbsp olive oil
• ½ cup chopped flat-leaf parsley

Scrub mussels and remove beards.
Heat butter in large saucepan. Cook onion, celery and garlic, stirring until onion is soft. Add wine to pan; bring to a boil. Add mussels and cook covered for 5 minutes or until mussels open (discard any that do not).
Brush bread with oil and grill until toasted on both sides.
Sprinkle mussels and broth with parsley.
Serve with toast.

Serves 4.

GRILLED OYSTERS WITH CHAMPAGNE AND CREAM
This recipe is not suitable to freeze or microwave.

• 2 dozen oysters
• ¼ cup oyster sauce
• ¼ cup water
• 8 tbsp champagne or dry sparkling wine
• 80g butter
• 6 tbsp double cream
• Ground black pepper
• 250g baby spinach, roughly chopped

Remove oysters from shell and set aside.
Place oyster shells in a flameproof dish lined with crumpled foil so that they sit level.
In a saucepan, bring oyster sauce and water to a simmer. Add oysters and poach for 30-60 seconds until just firm; remove from saucepan. Add champagne or dry sparkling wine to saucepan and reduce. Remove from heat and whisk in butter, then cream; season with pepper.
Preheat the grill to high. Cook spinach in a saucepan for 2-3 minutes until wilted. Squeeze out excess liquid and divide between the shells. Top with an oyster and spoon over champagne sauce. Cook close to the grill for 1 minute or until heated through.

Serves 4.