RECIPES

6 MINUTE INSTANT POT LOBSTER RISOTTO

Yield: 2 servings

Ingredients:

1. Bring a pot of salted water to a boil and boil the lobster tails for about 7 minutes, or just until the shells turn bright red and the tails curl. Let the tails cool slightly and then use kitchen shears to cut lengthwise along the back of the shell. Crack it open and pry out the meat. Give the meat a rough chop and set aside.
2. Add the 1 Tbsp butter and olive oil to the Instant Pot/Pressure Cooker and push 'Saute'. Saute the shallots and leeks for a minute or two, then add the garlic and cook for another minute.
3. Add the rice and stir well. Add the brandy and let it absorb for a few seconds. Add the fish stock and give everything a stir.
4. Put the lid on, lock, and set the pressure release valve to 'sealed'. Press 'pressure cook' and set the timer for 6 minutes.
5. When the timer beeps, release the pressure and open the pot. Stir in the cheese and season with salt and pepper to taste.
6. Serve in shallow bowls topped with the lobster and drizzled with browned butter. Garnish with fresh thyme or chives.
7. To make browned butter, heat the butter, stirring constantly, in a skillet over medium heat. It will melt, and then foam up. After the foaming subsides the little specks of milk solids in the butter will start to turn brown. Keep stirring or swirling the butter until it is a nice deep brown. Be careful not to take it too far or it will burn.

*Notes: Use other shellfish like scallops or prawns in replace of the lobster.

Buy online and receive at home: Scallops / Mooloolaba Prawns

Recipe via www.theviewfromgreatisland.com

SCALLOP, ORANGE AND CUCUMBER KEBABS

Yield: 4 servings

Ingredients:

Recipe via www.marthastewart.com

PARMESAN CRUSTED BAKED FISH

Yield: 4 servings

Ingredients:

1. Preheat oven to 200°C. Lightly butter a baking dish or individual grain dishes for the fillets.
2. In medium bowl, mix together the cheese, breadcrumbs, butter, mayonnaise, spring onions, Worcestershire sauce, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
3. Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.
4. Spread about 3 tablespoons of the cheese mixture over each fillet.
5. Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Temperature should be approximately 50°C when tested at thickest part of fillet with meat thermometer.
6. Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
7. Remove from oven, garnish with fresh parsley and serve immediately.

Buy online and receive at home: Fresh fish

Recipe via www.myrecipes.com

SMOKED SALMON, AVOCADO AND CUCUMBER BITES

Yield: 12 bites

Ingredients:

1. Slice the cucumber approximately 1/4-inch thick and lay flat on a serving plate.
2. Add the avocado and lime juice to a bowl and use a fork to mash until creamy.
3. Assemble the bites by spreading a small amount of avocado on each cucumber, then topping with a thin slice of smoked salmon.
4. Garnish each bite with finely chopped chives and cracked black pepper. Serve immediately.

Buy online and receive at home: Salmon

Recipe via www.downshiftology.com

CITRUS PRAWN AND AVOCADO SALAD

Yield: 4 Servings

Ingredients:

Method:

1. Prepare the recipe for the Pan-Seared Citrus Prawns. Or, if you prefer, serve the prawns chilled.
2. Toss the prawns with the salad greens in a large bowl.
3. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the prawns with a generous squeeze of citrus, and toss lightly to coat.
4. Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

5.  

Buy online and receive at home: Prawns 

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PAN-SEARED CITRUS PRAWNS

Ingredients:

• 1 tablespoon olive oil
• 1 cup fresh orange juice (about 2 oranges)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 5 garlic cloves, minced or pressed
• 1 tablespoon finely chopped red onion (or shallot)
• 1 tablespoon chopped fresh parsley
• Pinch red pepper flakes
• Freshly ground black pepper and kosher salt
• 1.2kg medium Prawns, peeled and deveined
• 1 medium orange, cut into wedges or slices
• 1 medium lemon, cut into wedges

Method:

Recipe via www.foodiecrush.com

SEARED AHI TUNA & ARUGULA PEAR SALAD

Yield: 2 Servings

Ingredients:

FOR TUNA STEAKS

• 2 160g. tuna steaks
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. black sesame seeds
• 2 tbsp. white sesame seeds
• 1 tbsp. vegetable oil

Method:

1. Season tuna steaks all over with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides.
2. In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side, depending on desired doneness. Transfer to a cutting board.
3. Make salad: in a medium bowl, whisk together dressing ingredients. Season with salt and pepper.
4. In a large bowl, combine all salad ingredients. Add dressing and toss gently. Slice tuna.
5. Divide salad between plates and top with tuna.

1. Buy online and receive at home: Tuna 

    

   Recipe via www.delish.com

SEARED SCALLOPS

Yield: 4 Servings

Ingredients:

• 500g large scallops
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. butter, cut into pieces
• 2 tbsp. freshly chopped parsley
• Lemon wedges, for serving

Method:

1. In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper. When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops. 
2. Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Transfer to a serving platter.
3. Into the same skillet, add butter. When melted, stir in herbs. Serve scallops with butter mixture and lemon wedges.

1. Buy online and receive at home: Scallops

    

    

   Recipe via www.delish.com

KING MOOLOOLABA PRAWNS RISOTTO

Yield: 2 Servings

Ingredients:

• 1 unit Shallot
• 2 Garlic Cloves
• 1 bunch (20g) Basil
• 1 unit Vegetable Stock Pot
• 1 tbsp White Wine Vinegar
• 2 tbsp Super Dukkah Mix
• 15 grams Salted Butter 
• 1 unit Leek
• 1 bunch Asparagus
• 250 grams Mooloolaba Prawns
• 175 grams Arborio Rice
• ½ Lemon
• 40 grams Hard Cheese (Italian Style)

• 750 ml Water

Method:

1. Halve, peel and chop the shallot into ½cm pieces. Remove the root and dark green tops from the leek, cut in half lengthways and thinly slice into half moons. Peel and grate the garlic (or use a garlic press). Chop the bottom 2cm off the asparagus spears and discard. Cut the spears in half widthways. Pick the basil leaves from their stalks and finely chop the stalks. Cut half of the prawns in half widthways.
2. Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add the vegetable stock pot, stir to dissolve and reduce the heat to low. Put a glug of oil in another large saucepan on medium heat. Add the shallot and leek with a pinch of salt and a grind of black pepper and cook until soft, 5-6 mins. Stir in the garlic and basil stalks and cook for 1 minute more.
3. Pour in the arborio rice and stir to coat in the oil. Cook for 1 minute. Add the white wine vinegarand allow it to evaporate. Then add a ladleful of stock and cook, stirring, until it has been absorbed by the rice. Keep the pan on medium heat, adding stock and stirring until the rice is done, 20-25 mins. It should be soft with a hint of firmness in the middle. TIP : Let the rice absorb each ladleful of stock before adding another.
4. When the rice is almost cooked (taste to see!), stir in the halved prawns, and cook gently, 4-5 mins. TIP : The prawns are cooked when pink on the outside and opaque all the way through. Remove your pan from the heat. Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Stir-fry the asparagus until tender, 4-5 mins. Season with salt and black pepper and transfer to a plate. Keep warm, covered with foil.
5. Leave the frying pan on the heat and stirfry the whole prawns. Cook until pink on the outside and opaque in the centre, 4-5 mins. When done, remove from the heat and add a squeeze of lemon juice. Tear the basil leaves and sprinkle half over the prawns, along with the dukkah spice mix.
6. When the risotto is cooked, add the hard Italian cheese, butter and remaining basil leaves. Stir vigorously until the butter has melted - this makes the risotto extra creamy! Taste and add more salt, black pepper and lemon juice to your liking. Spoon the risotto into bowls and top it with the dukkah prawns and asparagus.

Buy online and receive at home: Mooloolaba Prawns

Recipe via www.hellofresh.co.uk

SHEET PAN GINGER SOY GLAZED SALMON

Yield: 4 Servings

Ingredients:

• 150gr salmon fillets, fresh or frozen, thawed
• 400gr fresh green beans
• 2 cups carrots, cut into 2-inch pieces
• 1 Tbsp olive oil
• Salt and pepper, to taste

For the ginger soy glaze:

• 1/4 cup reduced-sodium soy sauce
• 2 Tbsp sweet chili sauce
• 1 Tbsp honey
• 1 Tbsp grated ginger
• 2 cloves garlic, minced
• 1 Tbsp chopped green onions

Method:

1. Preheat oven to 200 degrees C.
2. Place salmon (skin side down), green beans and carrots in a single layer on a prepared baking sheet. Drizzle green beans and carrots with olive oil and sprinkle with a little salt and pepper.
3. In a small bowl, whisk together soy sauce, sweet chili sauce, honey, ginger, garlic and green onions. Spoon sauce over salmon fillets and bake in the oven for 8 to 10 minutes. Turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp.
4. Serve immediately and enjoy!

Buy online and receive at home: Salmon Fresh Fillet

Recipe via www.eatyourselfskinny.com