Seafood
Prawn Cocktail
A luxurious twist on a retro classic juicy prawns served with a bold, creamy cocktail sauce that’s perfect for entertaining. INGREDIENTS • Cooked prawns• 250ml ketchup sauce• 250ml salad cream• 2 tsp Worcestershire sauce• 1 tsp fresh horseradish• Generous dash of Tabasco (to taste)• Pinch of cayenne pepper METHOD 1. In a small mixing bowl, combine the ketchup sauce, salad cream, Worcestershire sauce, horseradish, Tabasco, and cayenne pepper. Mix until smooth and well combined.2. Transfer the cocktail sauce to a serving dish and arrange the cooked prawns alongside or on top.3. Serve chilled, garnished with lemon wedges or fresh herbs if desired.
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Pickled Octopus (Htapodi Toursi)
A classic Greek-style pickled octopus, perfect for outdoor entertaining. Tangy, aromatic, and beautifully simple. INGREDIENTS • Cooked octopus tentacles or baby octopus• Equal parts red wine vinegar and water (to fill jar)• 2 garlic cloves, sliced• 3 bay leaves• Fresh thyme sprigs• Olive oil (to top and seal jar) METHOD 1. In a saucepan, gently heat equal parts red wine vinegar and water just warm, not boiling. 2. Using a clean 850ml Weck jar, layer the cooked octopus with sliced garlic, bay leaves, and fresh thyme. 3. Pour the warm vinegar mixture into the jar, leaving 1–2cm of space at the top. Fill the remaining space with olive oil to create a seal. 4. Seal the jar with its lid and refrigerate for at least 2 days. 5. To serve, remove the jar from the fridge and allow it to come to room temperature if the marinade has solidified. Once liquefied, pick out the octopus and enjoy.
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Salmon and vegetable bake
Ingredients 4 skinless salmon filletsBroccoliCauliflower3 - 4 medium potatoesShallots (1 piece)2 Tbsp olive oilSalt (1 Tsp)Pepper (0.5 Tsp)Dijon Mustard100g Feta Cheese1 Lemon to serveDill to serve Method Preheat oven to 200°C/180°C fan. Wash the broccoli and cauliflower well, separate the broccoli and cauliflower into florets. Chop potatoes into small quarters. Peel and mince the shallots. Add potatoes to your prepared baking dish, lightly season and spray with oil and bake for 20 – 30 minutes. Heat a pan with a drizzle of oil over a medium-low heat. Fry the shallots for 3 minutes. Add the Dijon mustard and set aside. Add the shallot mixture, broccoli and cauliflower to the baking dish with potatoes. Toss. Add portioned salmon over the top of the vegetables. Season with salt and pepper and drizzle generously with olive oil. Bake in the oven for 15 minutes. Remove from oven, add crumbled feta cheese and chopped chilli to top. Bake for a further 5-10 minutes or until salmon is cooked through but juicy. Finish with a generous squeeze of lemon juice, dill, extra chilli (to taste) and sliced lemon. Serve immediately.
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Fried Calamari
Serves 6-8 1 kg Calamari, cleaned and cut into small pieces Vegetable oil to fry plain flour (or gluten free) 1 egg Salt and pepper 1 tsp cumin seeds, toasted and lightly crushed Lemon, cut into wedges Chopped Parsley to garnish Heat the oil in a fryer, large pot or wok to 180. Place calamari in a bowl and add the egg and mix well. Place flour in a bag and season well with salt and pepper. Add the calamari and toss very well to coat each piece. Place into a mesh strainer to dust off the excess flour. In batches carefully add a few pieces at a time to the hot oil and cook for a few minutes until crispy and lightly golden. Remove and drain on paper towel. Repeat until all of the calamari are cooked. Place on a serving platter with lemon wedges and chopped parsley.
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Marinated Ocean Trout
Serves 4 as a starter 250g fresh ocean trout 1 tablespoon grated ginger 1 teaspoon pink peppercorns Juice and zest 1 lime Sea salt 50ml Olive oil Toasted bread to serve Finely slice the ocean trout and arrange on a serving plate. Mix together the remaining ingredients and spoon over the trout. Garnish with chervil and serve with toasted bread and lemon crème fraiche.
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Easy Smoked Trout Miang
Makes 12-14 1 garlic clove, roughly chopped 2 green chillies, deseeded, roughly chopped juice of 2 limes ½ shallot finely sliced 2 tablespoons fish sauce (or to taste) 2 teaspoons caster sugar or palm sugar 4 tablespoons Coriander leaves 5 coriander roots 2 cm piece ginger, julienned 1 red chilli, finely sliced 1 piece hot smoked smoked salmon 4 Kaffir lime leaves, julienned 1 Lemon grass stalk, finely sliced Betel leaves (or baby cos) to serve 2 tablespoons Crispy shallots 2 tablespoons chopped roasted peanuts Place garlic, coriander roots and a pinch of salt in a mortar and pound. Add the green chillies and pound. Add the sugar, fish sauce and lime juice and adjust seasoning according to taste. Add 2 tablespoons chopped coriander and set aside. Arrange betel leaves on a serving platter. Flake the salmon into small chunks and place onto each betel leaf. In a small bowl combine the remaining coriander leaves, ginger, fresh shallot, red chilli, lemon grass and lime leaves. Add a little dressing and toss. Spoon over the salmon and sprinkle with peanuts and crispy shallot. Serve with extra dressing.
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Ocean Trout Wrapped in Vine Leaves
Serves 4 Tomato dressing 3 ripe tomatoes 1 garlic clove 1 chilli, finely chopped Red wine vinegar, to taste Olive oil Salt and pepper, to taste 3 potatoes Pinch saffron threads 4 pieces ocean trout Grate the tomatoes and add the crushed garlic, finely chopped chilli and season with a little red wine vinegar, olive oil and salt and pepper to taste. Set aside. Peel and slice the potatoes to about 6mm thick. Place in a saucepan and cover with water, add salt and the saffron. Simmer gently until cooked but still slightly firm. Remove from the water and place on a lined baking tray. Drizzle with olive oil and sprinkle with pepper. 2 tomatoes 2 tablespoons chopped herbs (parsley, dill) 1 lemon juice and zested 35g baby capers, rinsed Preserved Vine leaves, rinsed Line 4 ramekins with plastic wrap. Finely chop the tomatoes and add chopped herbs, capers and lemon. Marinate the ocean trout and then wrap in vine leaves and place into prepared ramekins to form a round shape. Leave for a few hours, remove from the ramekin and drizzle with olive oil and place on the potatoes and bake for about 15-20mins. Place on a serving plate and spoon over tomato dressing.
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Baked Fish with Orange
Serves 6 60ml olive oil 3 leeks, sliced 1 carrot, cut into julienne 2 sticks celery, finely sliced 2 cloves garlic, chopped 1 tsp ground coriander ½ tsp fennel seeds, lightly crushed 2 tablespoons parsley 1 tablespoon tarragon 2 tablespoons chopped dill 1 lemon zest and juice 1 orange, thinly sliced 125ml fresh orange juice 150g giant/pearl couscous 6 pieces white fleshed fish (whiting, garfish, barramundi) Cook the couscous in boiling salted water for about 10 minutes until cooked. Drain and rise with cold water. Set aside. Once cool season with salt and pepper and add chopped parsley and tarragon. Heat oil in a fry pan and sauté the leeks, celery and garlic until golden. Add the carrot and cook until soft. Add the fennel seeds and season with salt and pepper. Allow to cool. Cover the base of a baking dish with a good layer of the cous cous. Spoon over the sautéed leek. Toss the fish in a little extra olive oil, dill, lemon zest and season with salt and pepper. Arrange the fish in the prepared baking dish and top with orange slices. Pour over the lemon and orange juice. Cover with baking paper and bake for about 12-15 minutes until the fish is cooked. Serve hot.
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Crumbed fish with Mango Salsa
Serves 4 4 pieces white fleshed fish fillets (flathead, boarfish, garfish, whiting,) 200ml coconut milk 1 lime, juice and zest 1½ cups Panko breadcrumbs 20g flaked almonds 20g shredded coconut salt and pepper coconut oil or ghee to fry Mango salsa 1 chilli, finely sliced 1 mango, diced juice and zest 1-2 limes 100g fresh pineapple, diced 1 spring onion, sliced 1 shallot, finely chopped coriander leaves, chopped Place salsa ingredients in a bowl, season to taste and set aside. Place coconut milk and lime juice in a bowl. Place panko crumbs, flaked almonds, shredded coconut, salt and pepper in a bowl. Dip the fish in coconut milk and then crumb in the panko mix. Heat coconut oil (or ghee) in a frypan and lightly fry until golden on both sides. Place onto a serving platter and serve with mango salsa.
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Salmon tartare (lomi lomi)
Serves 8-12 as finger food1 teaspoon Japanese Shichimi Togarashi spice blend1 avocado2 pieces Atlantic salmon, skin and bones removed, diced1 chilli, finely sliced¼ bunch coriander2 spring onions, sliced1 tsp grated ginger8-10 cherry tomatoes, sliced1 small Lebanese cucumber, peeled and diced1 teaspoon black and white sesame seeds20ml sesame oil20ml olive oil1-2 limes, juiced20-30ml soy saucesalt and pepper, to tastebaby cos heart leaves to serve Combine all ingredients in a bowl and season to taste.Serve immediately with cos heart leaves
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Ceviche
serves 4-6 as a starter 1 x 300g piece fresh snapper or kingfish 1 orange, juiced 1 lemon, juiced 2 limes, juiced 1 red chilli, sliced olive oil ¼ red onion, finely diced 3 tablespoons fresh coriander salt and pepper corn chips fresh lime Slice the fish into small thin slices and place in a bowl. Add the juices and place in the fridge for 1 hour. Drain and add the chilli, diced onion ,coriander and season with salt pepper and olive oil. Serve in a bowl with corn chips on the side and extra lime.
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