Prawn cocktail Recipes

Posted by GAURAV | Posted in | Posted on 10:55 PM

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Ingredients

1 iceberg lettuce, very finely shredded
24–36 fresh cooked prawns, peeled with tail intact
2 lemons, sliced into wedges
Cocktail sauce
250 ml mayonnaise
60 ml Worcestershire sauce
60 ml brandy
120 ml tomato sauce
1 tablespoon grated horseradish salt and pepper
60 ml pouring cream, lightly whipped

Method:

1. for the cocktail sauce—Mix all ingredients except cream. When combined, fold in the whipped cream. refrigerate, covered, until needed.

2. To assemble—There are several ways to put this dish together. The old way uses prawn cocktail glasses probably available at a ‘trash and treasure’ market on any given sunday. The new way is to form a small mound of shredded lettuce in the centre of a plate, prop the prawns against the lettuce and drizzle with cocktail sauce, serving each with a lemon wedge.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, paring knife, bowls, liquid and spoon measures and the equipment needed to make mayonnaise.

* The prawn cocktail was a dinner party hit in the 70s and early 80s, and made a tasteful comeback in some Restaurants in the late 90s. It still appears now and then, and if done well will be one dish that will never quite go away.

* Depending on the size of the prawns, 4–6 per person for an entree is enough. If this is to be more of a substantial dish, then use as many as would fit in the dish.

* Always check prawns for freshness, and ask when they were cooked and if frozen, how long they have been frozen for. Waterlogged or tired, old prawns will make this dish horrid.

* At a dinner party, wrap half a lemon in muslin or cheesecloth and tie neatly. This will prevent seeds from getting into the salad.

* Shred a small handful of flat-leaf parsley and mix into the lettuce to give the iceberg lettuce some lift.

* Make bite-sized prawn cocktails as finger food by using the inner leaves of cos lettuce as an edible cup—shred some of the outer leaves, chop up the prawns and drizzle with the sauce and serve in the smaller inner leaves.
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Garlic prawns Recipes

Posted by GAURAV | Posted in | Posted on 10:55 PM

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Ingredients

10 large green tiger prawns, peeled
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons crushed garlic
200 ml thickened cream
1 tablespoon chopped fresh flat-leaf parsley

Method:

1. remove the vein from the back of the prawn by slicing with a knife and scraping out the dark waste tract running the length of the prawn. you can also remove the head of the prawn if you like—if you do, refer to hints and tips.

2. heat the olive oil and butter in a sauté pan. When the butter begins to foam, add the prawns and cook for 1 minute either side. remove from the pan and set aside.

3. add the garlic to the pan and sauté without colouring for 30 seconds then add the cream. simmer, and reduce the cream by one-third. return the prawns to the sauce for 2 minutes, remove from the heat, stir in the parsley and serve.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, paring knife, spoon and liquid measures, sauté pan, tongs and wooden spoon.

* When talking prawns, ‘green’ refers to them being raw, not their colour. Green prawns can be purchased whole or already peeled and any shop selling seafood knows this term.

* It is worth investing in steel soap (a piece of stainless steel in the shape of a soap ‘bar’); it never wears down and it removes the smell of seafood, garlic and onion from your hands without stripping them.

* If you do remove the prawn heads, you can add them to a fish stock, or freeze them for when you get around to making the stock. This can be made with 1 onion (roughly chopped), 1 carrot (roughly chopped),
1 celery stick (roughly chopped), 1 kg fish heads or bones, 1 cup dry white wine, 12 peppercorns, 1 bay leaf and enough water to cover in a large pot. Bring to the boil then reduce to a simmer for 1 hour. Strain and either use straightaway or freeze in various-sized containers so you don’t have to defrost the lot and waste any.

* Fresh green prawns should be consumed the day they are purchased or defrosted; after 24 hours although still edible, they tend to oxidize and blacken.

* Fresh green prawns are best but the frozen variety can be used. The frozen prawns are sold as green prawn ‘cutlets’ and should not be mistaken for a crumbed prawn cutlet. The frozen variety is good in that the prawns are snap-frozen while on the fishing trawlers out at sea, guaranteeing an almost perfect fresh/frozen product.

* You can use either basil or coriander instead of parsley.

* Chopped chilli can be added with the seeds removed.

* This recipe can be served as a pasta sauce with long pasta like fettuccine or linguine.

* Alternatively, serve with steamed rice or simply with crusty bread and a crisp white wine.

* You can omit the cream and add 1 cup white wine for a lighter version, but allow several minutes simmering for the wine to reduce. Or use a light cream instead of the heavy cream suggested.

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Salt and pepper Squid Recipes

Posted by GAURAV | Posted in | Posted on 10:54 PM

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Ingredients

1 kg squid tubes, halved lengthways
250 g rice flour
200 g cornflour
3 tablespoons salt flakes
4 tablespoons ground white pepper
2 teaspoons caster sugar
4 egg whites, lightly beaten vegetable oil, for deep-frying (approx. 2 litres) lemon or lime wedges, for serving

Method:

1. open out the squid tubes, wash and pat dry. Place on a cutting board with the inside facing upwards. score a fine diamond pattern on the squid, being careful not to cut all the way through. cut into pieces about 5 cm x 3 cm. alternatively, keep the tubes whole and slice into rings or cut open as above and slice into strips.

2. combine the rice flour, cornflour, salt, pepper and sugar in a bowl. fill a deep-fryer or large saucepan one-third full of oil and heat to 180ºc (350ºf), or until a small cube of white bread dropped into the oil turns golden brown in 15 seconds.

3. Dip the squid into the egg white and then into the flour mixture, shaking off any excess. cook batches of the squid for 1–2 minutes, or until the flesh turns white and curls. Drain on paper towels. serve with lemon wedges.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, 2 bowls, weight and spoon measures, and a deep-fryer or large, heavy-based pot or wok for deep-frying.

* Squid and calamari are in fact two different creatures but are as close as cousins. In this recipe ‘either or’ should be your motto. Try also using the very tasty cuttlefish, a stumpier version of the aforementioned. Never use frozen squid tubes, especially large ones; they are watery and tough and you’d do better with a bag of rubber bands.

* Other pepper can be used in this recipe; replace the white pepper with 2 tablespoons black pepper (crushed and ground) and 2 tablespoons Sichuan pepper. It is recommended that the salt and peppers are drytoasted in a pan for several minutes, cooled on a tray and then pound in a mortar and pestle or a spice/coffee grinder to enhance their fragrance.

* To check the temperature of the oil—other than dropping a piece of bread into it—use a sugar thermometer.

* To dispose of used deepfrying oil, there are several steps that need to be followed.

 1. Allow the oil to cool completely, preferably until the next day.

2. Make sure you keep the container and lid in which the oil came or have an alternative container (like a used milk container with screw-cap lid).

 3. If the oil can be used again, it will need to be strained. This can be done through a paper towel-lined sieve, which is placed on a funnel directly over the storage container.

4. If the oil is being kept, keep it in the fridge until it is needed again. This keeps it out of the light and the coldness will keep the oil from turning rancid too soon.

 5. If the oil is to be thrown out, pour the cold oil straight into the bottle, fasten the lid and place in the bin.

 6. Or, if you deep-fry often, speak to your local council as they may have a collection depot nearby where you can drop off used cooking oil which they then on-sell to companies that make truck fuel or soap—true.

* Other flours can be used instead of the rice and cornflour mentioned in this recipe. If there is only plain flour in the pantry and the recipe must go ahead, then use plain flour. Selfraising flour will also work. In fact, any type of flour can be used with only minimal difference to the final outcome.

* Other seafood can also be adapted to this recipe. Try thinly sliced white-fleshed fish, or whole scallops. Some fish may not work quite as well and these include most oily fish like salmon, tuna, marlin and swordfish.

* Serve these tasty seafood morsels with a dipping sauce. Tartare sauce, thousand island dressing, sweet chilli, soy sauce or shoyu are all recommended. Accompaniments like lemon, lime, fresh chilli and
coriander can also be served on the side.
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Salmon patties Recipes

Posted by GAURAV | Posted in | Posted on 10:54 PM

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Ingredients

3 cups mashed potato, room temperature
415 g can pink salmon, drained
2 spring onions, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
2 eggs, lightly beaten
1 teaspoon salt freshly ground black pepper
½ cup bread crumbs or plain flour
2 tablespoons olive oil

Method:

1. In a bowl, mix the mashed potato, salmon, spring onions, parsley, eggs, salt and pepper until thoroughly combined.

2. Shape into patties using a ½ cup measure—this will ensure the patties are all the same shape and size. Place on a tray lined with plastic wrap and rest in the fridge for at least 1 hour to allow the mixture to set before cooking.

3. When ready to cook, dip each patty in bread crumbs or flour.

4. Heat the oil in a frying pan over medium heat, add the salmon patties and cook until golden brown, flip and repeat on the other side.


HINTS AND TIPS:

* You will need—cutting board, cook’s knife, 2 bowls, frying pan, cup and spoon measures.

* This recipe yields about 12 small patties.

* Serve salmon patties with a simple green salad and mayonnaise.

* To make salmon croquettes—roll the mixture into small log shapes, dip in plain flour, then dip in beaten egg and roll in dried bread crumbs. Set on a tray until all are done. Leave in the fridge for 1 hour or so before deep-frying. If you’re not comfortable with deep-frying, then shallow-fry in plenty of butter. Great as finger food served with a tartare sauce or a simple mayonnaise.

* Try adding ½ cup corn kernels and ½ cup frozen peas to the mixture.

* Use leftover roasted vegetables from the previous night’s roast instead of the mashed potato. It will add an extra richness to the patties and is an alternative to making bubble-and-squeak.

* As a healthy option, place the patties on a baking tray lined with baking paper and bake in the oven at 220ºC for 10–15 minutes or until hot. This way you avoid the excess oil or butter and make the most of the omega 3 from the salmon.

* As a cocktail food, halve the size of the patties, fry as per recipe and top each with a dollop of sour cream and a sprig of dill.
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Tuna bake Recipes

Posted by GAURAV | Posted in | Posted on 10:53 PM

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Ingredients

800 ml mornay sauce
2 tablespoons olive oil
1 medium onion, finely diced
2 celery sticks, diced
1 red capsicum, diced
1 cob corn, kernels removed
310 g can creamed corn
425 g can tuna in spring water, drained and crumbled
3 cups cooked pasta or rice
¼ cup chopped fresh flat-leaf parsley
salt and pepper
200 g fresh bread crumbs grated zest of 1 lemon
½ cup grated parmesan

Method:

1. Place the mornay sauce in a bowl and set aside.

2. heat a nonstick pan over medium heat, add the oil, onion and celery and cook without colouring for 3 minutes. add the capsicum and corn and cook for a further 2 minutes.remove from the heat and cool.

3. add the creamed corn to the mornay sauce, and mix with a wooden spoon. Then add the tuna, cooked pasta or rice, parsley, salt and pepper to taste and the cooled onion mixture, stir until well combined and place in a deep baking dish.

4. in a separate bowl, mix the bread crumbs, lemon zest and parmesan and mix until well combined. sprinkle over the tuna mixture and bake at 180ºc for 30 minutes.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, weight, liquid, spoon and cup measures, saucepan, bowls, baking dish and wooden spoon.
* The simplest version of tuna bake is to omit all the vegetables and just mix tuna, cooked pasta or rice and the mornay sauce, place in a baking dish, top the lot with grated cheese and bake for 20 minutes—for
teenagers and those who can’t be bothered, it can be that easy, if somewhat boring, so maybe try adding frozen peas and drained canned corn for colour.

* Easier again is to not make the cheese sauce, just mix the tuna, cooked pasta, 500 g sour cream and 250 g grated cheese together and bake.

* An alternative topping is to cut the crust off a bread stick or ciabatta and roughly chop into pieces, sprinkle over the top and bake.

* Try mashing 1 kg potatoes mixed with butter and cream and spreading over the filling before baking.

* If you don’t like tuna, then try crispy fried bacon; use 8 rashers, chopped and fried, for this recipe. If you don’t eat meat, omit it altogether. But without tuna it simply becomes a pasta bake of any sort.

* Use short pasta for this recipe—like orecchiette, shell, macaroni or fusilli.

* Try adding leftover roasted vegetables, chopped and stirred into the mixture before baking.
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Seafood crepes Recipes

Posted by GAURAV | Posted in | Posted on 10:53 PM

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Ingredients

100 g butter
1 tablespoon olive oil
500 g white fish fillets, diced
12 green prawns, peeled, de-veined and sliced
12 local mussels, cooked and removed from shell
250 g crab meat, cooked
½ teaspoon crushed garlic
100 ml white wine
1 tablespoon chopped fresh dill
salt and pepper
1 recipe quantity mornay sauce
12 savoury crepes
Method:

1. heat the butter and oil in a pan. as the butter begins to foam, add the fish and prawns. When almost cooked, add the mussels and crab meat. sauté for another 2 minutes on high heat.

2. add the garlic, sauté quickly without colouring and then pour in the wine, sprinkle in the dill and season. remove from the heat and drain juices into a bowl.

3. Mix the seafood with the mornay sauce, adding some of the seafood juices if too thick.

4. spoon into crepes and roll, folding in the ends as each crepe is being rolled. Place on a tray lined with baking paper, and bake in a hot oven (220ºc) for 3 minutes.
HINTS AND TIPS:

* You will need—cutting board, cook’s knife, large pot, wooden spoon, weight, spoon and liquid measures, baking tray, baking paper and equipment needed for making crepes and mornay sauce.

* There are 3 recipes required for this dish so take your time and use the experience for a special occasion.

* The crepes can be made well in advance and kept frozen until the day they are needed.

* The mornay sauce is best made and kept warm ready for the seafood. The warm sauce and the hot seafood will be easier to mix together, providing an evenly dispersed seafood filling.

* The crepes can be filled and refrigerated the day before they are to be baked. Do not freeze as the mornay sauce will become watery.

* Dill can be substituted with fennel tops. If either of these herbs cannot be found, then parsley, chervil, tarragon, chives or lemon thyme could be used.

* Crab meat is available already picked from seafood shops. I recommend picking over the meat as the prepicked stuff will almost certainly have some shell in it.

* You will notice the cooking time of the seafood is minimal. Adhere to the quick cooking time to avoid overcooking the seafood when baked in the crepes.

* Leftover seafood filling can be used to make a seafood pie. Use pre-made puff pastry from the freezer section of the supermarket. Place the filling in individual ceramic dishes, top with a disc of puff pastry, brush with beaten egg and bake at 180ºC for 20 minutes or until the pastry is flaky and golden brown.
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Cooking whole fish

Posted by GAURAV | Posted in | Posted on 10:35 PM

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Ingredients

1 whole fish, about 1.5 kg cleaned weight
100 ml olive oil
2 sprigs fresh rosemary
6 sprigs fresh lemon thyme
½ lemon, in wedges
2 garlic cloves, finely sliced
½ bird’s eye chilli, seeds removed and finely sliced
100 ml white wine
½ punnet grape tomatoes
125 ml water
12 black mussels, de-bearded and shells scrubbed
¼ cup torn fresh flat-leaf parsley leaves

Method:

1. Preheat the oven to 180°c.
                    
2. first, ensure all the scales have been removed from the fish. Wipe dry inside and out with paper towel. Rub with a little of the oil and fill the cavity with the herbs and lemon wedges, then seal shut with several tooth picks.

3. score the skin with a sharp knife making 4–5 incisions along the thickest part of the fish (not the tail end)—this allows the heat to penetrate the skin and the fish to cook more evenly.

4. heat 1 tablespoon olive oil in a sauté or frying pan over low–medium heat, and fry the garlic and chilli without colouring. add the fish and white wine.

5. cook for a further minute, add the tomatoes, water and mussels. Place in the oven for approximately 15–20 minutes.

6. remove from the oven and carefully lift the fish on to a serving platter, add the parsley to the pan, stir well and pour the sauce over the fish.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, large sauté pan or frying pan, spatula, wooden spoon and cup and liquid measures.

* This is just one recipe for cooking whole fish—it can be grilled, steamed, baked or poached—but the recipe is a good basic start.

* Ingredients can be added or left out of the recipe, depending on taste. The mussels in this recipe are optional; however, they not only add an additional protein source, but will also create great flavour in the
sauce itself.

* It is a growing trend in good restaurants to use a meat probe (thermometer) when cooking fish and other meats to ensure that the item is cooked perfectly every time. Even though many years of experience will tell you when it is ready, a meat probe is still flavoured when dealing with the ever-increasing expense of fish and other meats and the desire to not waste it by overcooking. For most fish, an internal temperature of 45–55ºC is ideal.

* The most important tip to consider with this recipe is the freshness and quality of the fish. See Fish in Really Useful Information.

* A very common practice for cooking whole fish is wrapping it in foil with a bunch of aromatic herbs and vegetables. The fish is either baked in the oven or cooked on a barbecue grill plate.
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