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Ginger and Lime Prawn Tails

Ginger and Lime Prawn Tails

(Serves 4 as a tapas dish)

Chef Tip:

Don’t overcrowd the pan – you might have to cook the prawns in batches if your pan is too small for all the prawns at the same time. Chef Tip: I always like to squeeze a little extra lime juice over the prawns while they are cooking for extra zing. Always cook according to your taste buds.

INGREDIENTS:
  • 400g net (defrosted) Headless and deveined pink prawn tails (shells peeled off but tails intact)
  • 100ml freshly squeezed lime juice
  • 1 piece (about 2cm x 2cm) Fresh ginger, washed and grated (don’t bother peeling it)
  • Salt and pepper
  • 100ml Oil

Method

Whizz the oil, ginger, salt, pepper and oil together to emulsify.  Toss the prawns in the marinade and let sit for at least 2 hours.

Heat a heavy based pan until very hot and drop the prawns into the pan with a splash of butter.

Cook for a few minutes until the ginger starts to caramelize and the prawns are cooked through and slightly firm to the touch. Be careful not to overcook.

Served with wasabi mayonnaise

Add more or less ginger depending on your taste preference

For the wasabi mayo: Take half a cup of good quality mayonnaise and mix in wasabi paste (approximately 3 teaspoons) to taste.

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Crispy Salt & Pepper Tentacles

Crispy Salt & Pepper Tentacles

INGREDIENTS:
  • 400 g Calamari & Tentacles Cleaned
  • 1 cup Self-Raising Flour
  • Salt
  • Pepper
  • Butter & Oil For Frying

Method

  • Make sure the tentacles are patted nice and dry
  • Season the flour generously with salt and freshly ground black pepper.
  • Toss the tentacles in the flour, shake off the excess and fry in 180 degrees oil until golden(about 1-2 minutes).
  • Ina heavy based pan heat about 2 tablespoons and 1 tablespoon butter until the butter is bubbling and very hot.
  • Drop the squid in the pan and do not move it for at least a minute to ensure a crispy crust, flip and do the same.
  • When crispy and cooked through, drain on paper towel, sprinkle with sea salt and serve with Lime and chilli mayo

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Seafood Risotto

Seafood Risotto

(Serves 4-6)

Chef Tip:

The rice will keep absorbing liquid so make sure it is quite ‘loose’ when serving. As an alternate cooking method, you can half cook the risotto and finish off just before serving. To do this, modify step 3: Only add one or 2 ladles of stock but make sure the rice is still very al dente. Tip into a tray to cool down quickly. When you are ready put the half-cooked rice back into a pot and continue with the recipe.

INGREDIENTS:
  • 1small or ½ large Onion, finely chopped
  • 1clove  garlic, minced
  • 1tbsp Olive oil
  • 1tbsp Butter
  • 400g Arborio rice
  • ½ cup Dry white wine
  • 2 tablespoons grated Parmesan
  • 100ml cream
  • 2 tubs x 750ml Dr Broth Roast chicken broth
  • 12 half-shell mussels
  • 120g cleaned calamari tubes and tentacles
  • 500g headless and deveined pink Prawns
  • Salt and pepper to taste
  • Chopped parsley/dill/fennel and grated lemon zest to finish

Method

  • Prepare your ingredients. First peel the prawns and keep the shells. Thaw the other seafood and keep it aside. Heat the broth and add the prawn shells. Infuse by simmering for a few minutes and strain, discard the shells. Keep the stock warm.
  • Heat the butter and oil in a heavy based pot or pan, add the garlic, cook until fragrant and add the chopped onion, sauté until the onions are translucent.
  • Add the rice and stir and cook for a few minutes on medium heat until the rice is coated with the butter and oil.  Add the wine and simmer until most of it has evaporated.
  • Now add the hot stock one ladle at a time, stirring continuously until the stock has been absorbed.
  • Keep adding stock until the rice is soft but still al dente.  Add the cheese.
  • At this stage, heat some oil and butter in a pan and sauté the seafood. Season with salt and pepper and add a squeeze of lemon. Add this to the rice, add a splash of cream, season with salt, pepper, herbs and lemon zest and serve immediately.

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Calamari Tubes & Chorizo

Calamari Tubes & Chorizo

Chef Tip:

A few capers also work really well in this dish and it also makes an excellent pasta sauce, toss with angel hair pasta, adds some wild rocket and you have another entirely new Dish!

INGREDIENTS:
  • 500 g Calamari Tubes
  • 1 tsp Paprika/Smoked Paprika
  • 2 Garlic Cloves Crushed
  • 1 Chorizo Sausage Thinly Sliced
  • ±6 Cherry Tomatoes Halved
  • Olive Oil
  • ½ Lemon Juiced
  • Black Pepper
  • Salt
  • 1 tbsp Butter
  • Fresh Basil Shredded

Method

  • Cut the calamari tubes in half through the middle.
  • Heat a heavy based pan until smoking hot, add a splash of olive oil, garlic and chorizo, then the calamari and paprika. Cook for about 1-2 minutes.
  • Add the cherry tomatoes, butter and lemon.
  • Check seasoning, sprinkled with basil and serve with crusty sourdough bread.

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Creamy Mussels with Bacon and Leeks

Creamy Mussels with Bacon & Leeks

Chef Tip:

Substitute the leeks and bacon with fresh fennel and use Orange instead of lemon

INGREDIENTS:
  • 400 g  Half Shell Mussels Slowly defrosted in the fridge and excess water drained
  • 2 Leeks Sliced into thin rings
  • 120 g Bacon Chopped into bits
  • Sprinkle of dried chilli flakes (optional)
  • 1 cup White Wine
  • 2 Garlic Cloves finely chopped
  • 1 cup Fresh Cream
  • 1 Lemon zested and juiced
  • a few sprigs of Thyme
  • Sea Salt
  • Black Pepper
  • Chopped fresh Parsley to garnish

Method

  • In a heavy based saucepan, sauté the leeks and garlic in some butter until soft.
  • Add the bacon and fresh thyme leaves.
  • Cook until the bacon starts to brown.
  • Add the wine and reduce by about a third, add the cream and bring to the boil, once the cream is simmering, add the mussels, cover and steam until heated through.
  • Add lemon zest, juice, salt and pepper to taste. Tip: do not add all the lemon juice at once; this is very much taste and adjust.
  • There is also a lot of natural salt in mussels and the bacon is salty so be careful when adding your final seasoning.
  • Lastly, sprinkle in a handful of chopped parsley and serve in bowls with toasted garlic bread on the side.

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Pan-fried Kingklip (Serves 4)

Pan-fried Kingklip

(Serves 4)

INGREDIENTS:
  • 4 portions of kingklip
  • 12-16 capers
  • 1 fresh lemon
  • Flour for dusting
  • Butter
  • Olive oil
  • Salt and pepper to taste
  • Optional: Chilli flakes

Method

Pat the kingklip dry with paper towel.

Season the flour with salt and pepper and (optional) chilli flakes.

Dust the kingklip with the flour.  Heat a heavy based pan until very hot, add a splash of Olive oil and some butter. Place the fish into the pan.  Chef Tip: Place the fish skinside down first if there is skin on the fish, otherwise always start with the presentation side down first (the better looking side)

Cover with a lid to effectively steam the fish at the same time as frying it.

After about 2 minutes (depending on the thickness of the fish), remove the lid and turn the fish over, cover again and cook for a further two minutes.  Remove the lid and deglaze the pan with butter, lemon juice and add the capers.

Taste for seasoning and check if the fish is cooked, it should come apart quite easily but still be a little opaque in the centre.

Let it rest for a minute or two and serve with crispy potato wedges and a fresh garden salad or steamed green beans tossed with toasted pumpkin seeds.

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Prawn Curry

Prawn Curry

Chef Tip:

Sprinkle with fresh coriander and serve with Naan bread, Basmati rice and Cucumber Raita

INGREDIENTS:

Masala Paste

  • 2 Onions Finely Chopped
  • 2 Cloves Garlic Minced
  • 1 ±2cm piece Ginger Grated
  • 3 Ripe Jam Tomatoes Peeled And Chopped
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric Powder
  • 1 tsp Dried Chilli Flakes
  • 1 tsp Coriander (Dhania)Powder
  • 12-15 Cashew Nuts Soaked In Cold Water
  • Salt
  • Pepper
  • Sunflower Oil

Prawn Curry

  • 800 g SeafoodEnterprise Cut & Deveined Prawns
  • ½ cup Coconut Milk
  • 2-3 Chillies Slit In Half
  • 1 Star Anise
  • 2 stems Curry Leaves
  • 1 tsp Mustard Seeds
  • ½ tsp Fenugreek (Methi) Seeds
  • Fresh Coriander

Method

For Masala Paste

In a medium pot, heat 2 tablespoons of oil and add the onions, garlic and ginger and fry until soft and slightly browned.

Add the tomatoes and spices and cook slowly for about 8 minutes. 

Add the cashew nuts and blend.

Add a splash of water if the masala is too dry

For Prawn Curry

Heat another 2 tablespoons in a heavy based pot. 

Add the prawns and quickly sauté just until the shells change colour (this is to get some essential prawn flavour into the curry). 

Remove and set aside, add the curry leaves, chillies, star anise, fenugreek and mustard seeds and sauté for a minute or 2 until the mustard seeds are popping, add the masala paste and coconut milk as well as about 1,5 cups of water. 

Simmer until the oil starts separating from the sauce, add the prawns, season with salt and simmer only for a minute or 2 until the prawns are just cooked. 

 

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