GRILLED HONEY-DIJON SALMON FILLETS
GRILLED HONEY-DIJON SALMON FILLETS
Yield: 4 servings
Ingredients:
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp canola oil
- 1 tbsp lemon zest
- 1 tsp salt
- 1/2 tsp pepper
- 4 skin-on salmon fillets
Method:
-
Combine Dijon, honey, oil, lemon zest, salt and pepper in a large zip-top bag. Add salmon and massage well to coat. Marinate, at room temperature, for 1hr, or refrigerate up to 8hrs.
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Preheat barbecue to medium. Oil grill. Remove salmon from marinade and grill, skin-side down, lid closed, until it flakes easily but centre is still slightly dark-pink, about 3 min per side. Serve with your choice of salad.
Buy online and receive at home: Salmon
Recipe via www.chatelaine.com
SEARED TUNA
SEARED TUNA
Yield: 2 servings
Ingredients:
- 2 tuna steaks
- 2 tablespoons olive or canola oil
- Salt & pepper (to taste)
- Sesame seeds (optional, to taste)
- Chopped scallions (optional, to taste)
Sauce ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons rice vinegar
- 1 teaspoon grated fresh ginger
Method:
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Add the sauce ingredients to a small bowl and mix together. Give it a taste and adjust ingredients if needed. Set aside.
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Season both sides of the tuna steaks with salt & pepper.
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Add the oil to a skillet over medium-high heat (or even hotter) and let the pan get very hot (oil should be smoking a bit). Sear the tuna for 45 sec - 1 minute per side.
- Slice the tuna and serve it with the sauce, sesame seeds sprinkled over top, and chopped scallions.
Buy online and receive at home: Tuna
Recipe via www.therecipecritic.com
HONEY MUSTARD CAJUN PRAWNS WITH CHEDDAR GRITS
HONEY MUSTARD CAJUN PRAWNS WITH CHEDDAR GRITS
Yield: 4 servings
Ingredients:
- 4 cups low-sodium chicken stock or water
- 1 1/2 cups stone ground corn grits
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter
- 220 grams cheddar, freshly grated
- 50 grams Parmesan cheese
- 1 cup heavy cream
- 450 grams peeled and deveined raw prawns
- 1 tablespoon cajun seasoning
- 3 tablespoons honey
- 2 tablespoons dijon
- 2 tablespoons chopped fresh parsley or coriander
Method:
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Place the stock, grits and salt in a large pot and bring it to a boil over medium high heat. Once boiling, turn off the heat and and cover the pot for 10 minutes.
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During this time, pat the prawns completely dry and sprinkle it with cajun seasoning. Whisk together the honey and the dijon.
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After 10 minutes, bring the grits back to a boil over medium-high heat. Cook, stirring often and scraping the bottom, until most of the water is absorbed and the grits are al dente or tender, about 20 to 25 minutes. Remove the grits from the heat and stick in the cheddar, parmesan and cream. Taste and season with more salt and pepper if needed!
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While the grits are cooking, heat a large skillet over medium heat and add the butter. Add the prawns in a single layer and cook about 2 to 3 minutes per side, just until it’s opaque and pink. Once the shrimp is flipped, pour in the honey djion mixture. Bring the mixture to a simmer and cook for a few minutes to bring the flavors together. Sprinkle with the fresh herbs.
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Once the grits are done, serve them in a bowl. Top with the prawns. Serve immediately!
Buy online and receive at home: Prawns
Recipe via www.howsweeteats.com
PRAWNS AND CRABMEAT SEAFOOD CASSEROLE
PRAWNS AND CRABMEAT SEAFOOD CASSEROLE
Yield: 4 servings
Ingredients:
- 5 tablespoons unsalted butter, divided
- 110 grams mushrooms, thinly sliced
- 400 grams prawns cooked and cut into small pieces
- 220 grams cooked lobster meat
- 110 grams cooked crabmeat
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon paprika
- 2 teaspoons thinly sliced chives
- 2 teaspoons finely chopped parsley
- 2 tablespoons dry white wine (or sherry)
- 2 to 4 tablespoons grated parmesan cheese
Method:
- Heat the oven to 175 C. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
- Use a small piece of the reserved butter to grease a casserole, then combine in it the prawns, lobster, and crabmeat. Add the cooked mushrooms on top.
- Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
- Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
- Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
- Bake the casserole in the preheated oven for 20 minutes.
- Turn on the broiler for a minute to achieve a brown and attractive top.
- Serve immediately and enjoy.
Buy online and receive at home: Prawns
Recipe via www.thespruceeats.com
SEAFOOD PAELLA
SEAFOOD PAELLA
Yield: 6 servings
Ingredients:
- 4 1/2 cups chicken stock
- 1/2 teaspoon saffron threads, crumbled and then loosely measured
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 1/2 brown onion, finely chopped
- 1/2 red capsicum, finely chopped
- 3 cloves garlic, finely chopped
- 180 grams dried chorizo sausage, sliced
- 3 cups short-grain rice, such as Arborio
- 1 can fire-roasted diced tomatoes
- 1 cup frozen green peas
- 500 grams prawns, peeled and deveined, with tails left on
- 500 grams mussels, rinsed and scrubbed
- 500 grams clams, rinsed and scrubbed
- 1/4 cup chopped parsley, for garnish
Method:
- Preheat the grill: Heat a gas grill to medium-high heat 175°C, or light a charcoal grill and let burn until the charcoal is covered with gray ash.
- Steep the saffron: In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes. Taste and add more salt, if needed.
- Cook the sofrito base: In a 12- to 14-inch stainless steel skillet or cast iron pan, heat the oil over medium heat on top of the stove. Add the onion and capsicum, and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and chorizo.
- Assemble the ingredients by the grill: On a table next to the grill, set the skillet with the sofrito, the rice, tomatoes, infused stock, salt, peas, prawns, mussels, and clams.
- Begin cooking the paella: Set the skillet with the sofrito on the grill. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. Stir in the stock, tomatoes, and peas. Taste for seasoning and add more salt, if you like.
- Spread the rice evenly over the bottom of the pan. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.
- Add the seafood: Nestle the mussels and clams into the rice with the hinge sides up so they release their juices into the rice. Arrange the prawns around the shellfish.
- Cover the pan with foil, close the grill and cook for 6 to 10 minutes longer (depending on the heat of your grill), or until the rice and prawns are both cooked through and the mussels and clams are open. (Discard any shellfish that remain tightly shut once everything else is cooked.)
- Check to see if the bottom is browned: Slip a spatula under the rice and check to see if you have achieved the elusive golden brown socarrat. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom.
- Sprinkle with parsley and bring the whole pan to the table for serving.
Recipe via www.simplyrecipes.com
FISH AND KALE IN TAHINI SAUCE WITH CRISPY SHALLOTS
FISH AND KALE IN TAHINI SAUCE WITH CRISPY SHALLOTS
Yield: 6 servings
Ingredients:
- canola oil for frying
- 3 shallots
- 3 tbsp olive oil
- 1kg white fish, about 6 pieces
- 3/4 cup tahini
- 1/2 cup lemon juice
- 3 cloves garlic
- 1/2 cup warm water
- 1 bunch kale stems discarded, leaves coarsely chopped
- toasted pine nuts optional
Method:
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Whisk together tahini, lemon juice, garlic and water. Add salt to taste (about 1 tsp).
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In a deep saucepan, heat 3 to 4cm of canola oil until shimmering hot, or 175ºC. Add shallots and cook until golden brown, stirring frequently. Transfer to paper towels to drain and toss immediately with a good pinch of salt.
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Heat 2 tbsp oil in a large skillet over high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, brown fish on one side until it releases easily with a spatula (if it is sticking, it isn't done browning) then transfer to a plate (it'll finish cooking in the sauce). Add another tablespoon of olive oil to the pan and add kale, stirring to just wilt it. Stir in sauce then return fish to the pan and nestle it in, spooning some sauce overtop. Cook a minute or two, until fish is opaque and flakes easily.
- Top with fried shallots and pine nuts, if desired.
Buy online and receive at home: Swordfish
Recipe via www.foodess.com
PRAWN AND COCONUT MILK RAMEN
PRAWN AND COCONUT MILK RAMEN
Yield: 4 servings
Ingredients:
For the aromatic paste- 1 fresh chilli, deseeded and chopped
- 1 Tbs ginger, peeled and chopped
- 2 garlic cloves, peeled
- ½ red capsicum
- 1 cup fresh coriande
- 2 lemongrass stalks, bruised and sliced
- 1 tsp crushed dried coriander seeds
- ¼ tsp turmeric
- 2 Tbs soy sauce
- 2 Tbs sweet chilli sauce
- 1 Tbs sesame oil
- 250 grams thin egg noodles
- 20 whole unpeeled prawns
- 400ml can coconut milk
- 4 cups fresh coriander leaves
- 2 spring onions, sliced
- 4 boiled eggs
- 4 chilli peppers, sliced
Method:
- Put all ingredients for the aromatic paste in the bowl of a food processor or blender. Blend until a paste forms. Set aside until needed
- Cook the noodles in plenty of boiling water, 2 minutes less than the time indicated on the packet instructions. Drain and rince with cold water.
- Peel 12 of the prawns and set aside in a bowl. Put the heads and shells in a saucepan with enough water to cover them. Bring to boil and simmer for half an hour. Drain and keep only the broth. Measure 4 cups. If your broth is less than that, add water to reach 4 cups.
- In a large pot add the aromatic paste over medium high heat. Cook stirring 1-2 minutes until slightly thickened and aromatic. Add the coconut milk and the 4 cups broth. Bring to boil and the 8 unpeeled prawns. Cook for 2 minutes until cooked through. Remove whole prawns from the broth and set aside in a bowl. Add the peeled prawns in the broth and turn off the heat. The prawns will cook in the hot broth.
- To serve the ramen, take 4 deep bowls. Add first 1 cup cooked noodles in each bowl. Divide the broth and prawns equally in the four bowls. Add 2 whole prawns, some spring onions, fresh coriander, one boiled egg halved and fresh chilli. Serve at once.
Buy online and receive at home: Mooloolaba Prawns
Recipe via www.cuisinovia.com
MUSSELS SERVED 5 WAYS
MUSSELS SERVED 5 WAYS
Yield: 6 servings
Ingredients:
- 30 Mussels on the half shell
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3 tbsp marinara sauce
- 1 tbsp Romano cheese grated
- 3 tbsp mozzarella cheese shredded
Method:
Thaw out the Mussels and place on cookie sheet or baking dish
Italiano
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spoon marinara sauce on each mussel
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sprinkle a little grated Romano cheese on top of the marinara
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top with shredded mozzarella cheese
Buffalo
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top each mussel with buffalo sauce
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add bleu cheese crumbles on top of sauce
Pesto
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spoon pesto on to mussel (pesto may be cut with olive oil if its too strong)
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drizzle a little on each mussel after applying pesto
Garlic
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Sautee chopped garlic lightly in melted butter
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add romano cheese and parsley to the garlic butter after removing it from the stove top.
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place the garlic butter in the refrigerator and allow it to firm up
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place a mound of the garlic butter on top of each mussel pressing in with your hand
Diablo
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drizzle olive oil on top of mussels
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sprinkle with granulated garlic, granulated onion, grated romano cheese and red pepper flakes
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Bake mussels in 200 degree C oven for 15-18 minutes or until cheese is fully melted
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Serve immediately
Buy online and receive at home: Mussels
Recipe via www.askchefdennis.com
BACON WRAPPED SCALLOPS
BACON WRAPPED SCALLOPS
Yield: 4 servings
Ingredients:
- 16 sea scallops see recipe notes
- 8 slices bacon cut in half crosswise
- 16 toothpicks
- olive oil for drizzling
- freshly ground black pepper to taste
- salt to taste
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Preheat oven to 220°C.
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Line a baking sheet with parchment paper. Set aside.
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Pat scallops dry with a paper towel and remove any side muscles. Wrap one scallop in a half slice of bacon and secure with toothpick (see recipe note #1). Repeat with remaining scallops.
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Drizzle olive oil over each scallop and season with pepper and kosher salt.
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Arrange scallops in a single layer on prepared baking sheet, giving each scallop some room to allow the bacon to crisp.
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Bake 12 to 15 minutes until scallop is tender and opaque and bacon is cooked through. Serve hot.
Notes:
- If you like your bacon more crisply cooked, you can partially cook it for 3-5 minutes before wrapping the scallops.
- 4 scallops makes a hearty main course. If you have light eaters, consider 3 scallops per person.
Buy online and receive at home: Scallops
Recipe via www.pinchandswirl.com
CARAMELISED TERIYAKI SALMON WITH SESAME TOASTED BUCKWHEAT
CARAMELISED TERIYAKI SALMON WITH SESAME TOASTED BUCKWHEAT
Yield: 4 servings
Ingredients:
- 1/2 cup sake
- 1/4 cup rice vinegar
- 1/3 cup soy sauce
- 1 tablespoon fresh ginger
- 1 tablespoon peanut or sesame oil
- 700g skin on salmon cut into filets
- 2-3 teaspoons sugar
- steamed edamame for serving
Sesame toasted buckwheat
- 1 cup raw buckwheat groats*
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- 2 teaspoons honey
- juice + zest of 1 lime
- 1 teaspoon fresh ginger
- 1/2 cucumber sliced thin
- 2 green onions sliced
- 1/3 cup fresh cilantro chopped
Method:
SESAME TOASTED BUCKWHEAT
- Bring 2 cups water to a boil, add the buckwheat and boil until al dente, about 10 minutes. Drain. Add the buckwheat to a bowl and toss with the soy sauce, peanut oil, honey, lime zest + juice and ginger. Stir in the cucumber, green onions and cilantro. Keep warm and serve a long side the salmon.
SALMON
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In a bowl, whisk together the sake, rice vinegar, soy sauce and ginger. Heat a large skillet over medium high heat.
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Add the oil. Sprinkle the top of the fish with with the sugar.
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Once hot, add the salmon, skin side down. Sear for 2-3 minutes or until the skin is crisp. Carefully flip the salmon and cook another 2-3 minutes or until the salmon has caramelised slightly. Carefully remove the salmon from the pan.
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Wipe the skillet clean of any grease and add the teriyaki sauce.
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Bring the sauce to a boil and cook for 3-5 minutes or until the sauce has reduced by a 1/3.
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Add the salmon, skin facing up. Cook two minutes and then remove from the heat.
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Serve the salmon along side the buckwheat and drizzled with the teriyaki sauce.
Buy online and receive at home: Salmon
Recipe via www.halfbakedharvest.com
RISOTTO WITH HARISSA GRILLED PRAWNS & CRISPY KALE
RISOTTO WITH HARISSA GRILLED PRAWNS & CRISPY KALE
Ingredients:
- 20 Australian prawns, peeled and cleaned
- 1 tbsp harissa paste
- 100g butter
- 100ml olive oil
- 120g baby kale leaves
- 1 small brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 250g Arborio rice
- ½ cup white wine
- 3 cups (750ml) hot vegetable stock, simmering
- 1/3 cup crème fraiche
- ½ cup parmesan, finely grated, extra to serve
- finely grated zest of 1 lemon
- lemon, to serve
- Place prawns, harissa paste and 1 tbsp of olive oil in a bowl and toss to combine. Refrigerate until ready to use.
- Heat 2 tbsp olive oil in a wide casserole dish over medium- high heat. Add half baby kale and cook until crispy and slightly translucent. Remove and drain on paper towel. Repeat with the remaining baby kale.
- Heat 1 tbsp of olive oil and half the butter over medium heat. Add onion and garlic & reduce to low heat and cook for 10-15 minutes until soft but not browned. Add rice and cook for 1 minute until rice is coated and slightly toasted. Add wine and stir until almost evaporated. Add hot stock a ladleful at a time, stirring continuously until stock is fully absorbed before adding another. Simmer for 18-20 minutes or until rice is al dente. Remove from the heat and let risotto stand covered for 5 minutes.
- Heat 1 tbsp of olive oil in a large non-stick saucepan over high heat. Add prawns to the pan in cook for 1 minute each side until golden and cooked through. Keep warm
- Remove lid from risotto and add parmesan, crème fraiche, lemon zest and remaining butter & gently stir until creamy. Top with grilled prawns, crispy kale and fresh lemon to serve.
Buy online and receive at home: Prawns
Recipe via www.instagram.com/australianprawns
SEAFOOD PLATTER WITH OREGANO AND GARLIC DRESSING
SEAFOOD PLATTER WITH OREGANO AND GARLIC DRESSING
Yield: 6 servings
Ingredients:
- 6 (250g) cleaned octopus
- 2 tbs chilli jam
- 1/3 cup extra virgin olive oil, plus extra to serve
- 1/4 cup oregano leaves, plus extra to garnish
- 6 scallops on the half shell
- 6 large uncooked prawns, butterflied, deveined, leaving head and tail intact
- 2 lemons, halved
- 4 green onions, trimmed, thinly sliced lengthways, to garnish
- 2 cloves garlic, crushed
- Sumac, to garnish
- 2 tbs chopped flat-leaf parsley, to garnish
- 2/3 cup aioli, to serve
- Lemon zest, to garnish
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Combine octopus, chilli jam and half the oil in a glass bowl. Cover with plastic wrap. Chill overnight to marinate. Drain. Discard marinade.
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Heat the cooktop grill to high. Mix a little olive oil and oregano leaves in a small bowl. Brush scallops with oil mixture and place scallops on cooktop. Cook for 30 seconds each side or until browned. Return scallops to shells and arrange on a serving platter.
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Place prawns on cooktop. Drizzle with 1 tablespoon of the oil. Cook for 2 minutes each side or until prawns have changed colour and curled up. Transfer to platter with the scallops.
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Place octopus on cooktop. Cook for 3 minutes or until browned and curled. Transfer to platter with scallops and prawns. Add lemon halves to cooktop. Cook for 1 minute or until browned. Transfer to platter with seafood.
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Meanwhile, place the green onions in a small bowl and cover with iced water. Place in the fridge for 10 minutes or until onion curls.
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Whisk remaining oil (add more if necessary) with garlic and drizzle over seafood. Garnish with oregano leaves, sumac, parsley and green onion curls. Season with freshly ground black pepper and salt flakes. Drizzle with extra oil, if desired. Serve with aioli, garnished with lemon zest.
Buy online and receive at home: Octopus - Prawns - Scallops
Recipe via www.delicious.com.au