Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.

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Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.
Author: 
Recipe type: Seafood / Breakfast / Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Potato cakes with smoked salmon and herb mayonnaise is a classic breakfast or brunch meal. The creamy potato cakes with crispy fried outside offset against the rich smoked salmon and herb mayonnaise combine to form a breakfast fit for kings. Potato cakes with lox.
Ingredients
  • 4 Medium Potatoes
  • 200ml Mayonnaise
  • Small handful of fresh dill
  • Small handful of fresh parsely
  • Small handful of fresh garlic chives
  • 4 Slices smoked salmon
  • 50g Butter
Instructions
  1. Place the mayonnaise in a jug and add the dill, parsley and garlic chives. Using your stick blender, zap this until everything is finely chopped and well combined.
  2. Peel 4 medium potatoes and cut them into 8ths. Boil the potatoes for 20 minutes until soft, then drain and transfer to a large mixing bowl.
  3. Add 60ml of the mayonnaise to the potatoes, then mash the potatoes until very smooth.
  4. Using wet hands, pick up a quarter of the potato and form it into a patty about 25mm or 1 inch thick. Repeat this until all 4 patties are formed.
  5. Heat your pan over medium high heat then add 50ml of butter. Fry the patties for 3 to 4 minutes per side until crisp and golden.
  6. Remove the patties from the pan and transfer these to 2 serving platters.
  7. Top each potato cake with a generous sliver of smoked salmon, then top this with some of the herb mayonnaise.
  8. Garnish this with some extra dill and edible flowers and serve immediately.

 

Rich, Creamy Prawn Bisque. Thick and creamy prawn bisque recipe. Simply the best prawn bisque ever!

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Rich, Creamy Prawn Bisque. Thick and creamy prawn bisque recipe. Simply the best prawn bisque ever!
Author: 
Recipe type: Seafood / Prawns
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This prawn bisque recipe is second to none. It makes use of the prawn shells and heads you would normally throw away when cleaning prawns for another recipe. The beautifully flavored stock made from the heads and shells is the base for this insanely good prawn bisque.
Ingredients
  • Enough prawn heads and shells to completely cover the base of a large frying pan.
  • 800ml Chicken stock
  • 150g Cooked prawn meat, puree'd to a paste
  • 2 Tbs Chives, finely chopped
  • 1 Tbs Tapioca or cornflour mixed with a little water
  • 100ml Cream
Instructions
  1. Place enough prawn heads and shells in a large pan to completely cover the base of the pan.
  2. Pour in 800ml of chicken stock and bring this to a boil. Reduce the heat and continue to simmer for 20 minutes, crushing the heads to extract all of the flavor during this time.
  3. Strain the liquid by pouring it through a sieve, then allow this to cool.
  4. In another bowl, puree 150g of cooked prawn meat, then add this to the prawn stock, along with 2 tbs of finely chopped chives.
  5. Mix 1 tbs of tapioca or cornflour with a little water, then add this. Stir everything until well combined.
  6. Pour the mixture back into the pan and over medium heat bring this to a simmer. Allow the bisque to simmer for 5 minutes, then pour in the cream. Stir this for 60 seconds to combine and reheat, then serve immediately with sliced artisan bread.

 

Skate Wing Mousse. Superb Seafood Mousse Recipe using Skate Wing Meat.

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Skate Wing Mousse. Superb Seafood Mousse Recipe using Skate Wing Meat.
Author: 
Recipe type: Seafood / Fish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Skate wing is one of the most under-rated seafoods. Its superb texture and amazing flavor lends it perfectly to to making the most incredible seafood mousse. This recipe is a catering lifesaver as it can be prepared way ahead of time provided it is refrigerated.
Ingredients
  • 4 Cups / 1kg Skate wing meat, cooked and chopped
  • ½ Cup onion, chopped
  • ½ Cup Tangy mayonnaise
  • ¼ Cup Tomato sauce
  • ¼ Cup Pickled gherkin, chopped
  • Salt and pepper to season
  • 1½ Tbs Gelatin
  • ¼ Cup Cold water
  • 1½ cups Boiling chicken stock
Instructions
To cook the skate wings
  1. Heat a pan over medium high heat and add 30g butter. When the butter starts to bubble, add the skate wings. Fry these for 3-4 minutes per side, then remove from the pan.
  2. Flake the meat from the center bone and chop the meat into small pieces.
Prepare the gelatin
  1. Mix the gelatin with the cold water, then pour it into the hot stock. Stir until this had dissolved, then place it in your refrigerator to chill.
To continue
  1. In a large mixing bowl combine the chopped skate wing with the onion, pickled gherkin, tomato sauce and mayonnaise. Season with salt and pepper and mix this all together.
  2. When the gelatin mixture is about to set, pour this into the bowl and mix it in thoroughly.
  3. To mold the mousse you will need 8 by 125ml ramekins. Dip a ramekin in water, place a lemon slice into the ramekin, then proceed to fill the ramekin with the mousse, almost to the top.
  4. Continue this process until all 8 ramekins are filled. Place these in your refrigerator for 3 hours until well set.
  5. To serve the mousse, stand the ramekin in hot water for 15 to 20 seconds, lift the ramekin and dry the base, then turn the mousse out onto the serving platter.
  6. Garnish with a little dill and serve immediately.

 

Cajun Blackened Fish

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Cajun Blackened Fish
Author: 
Recipe type: Fish / Seafood
Cuisine: Cajun / Louisiana
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The spicy aroma and flavor of Cajun blackened fish is unforgettable. This video demonstration shows you how to make the Cajun spices, how to coat the fish and how to cook it to perfection.
Ingredients
To make the Cajun seasoning
  • ½ Tbs Garlic powder (can use garlic salt)
  • ½ Tbs Onion powder (can use onion salt)
  • 1 Tsp White pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Cayenne pepper
  • 1 Tsp Dried thyme
  • ¼ Tsp Dried oregano
For the Cajun Blackened Fish
  • 2 x 250g White fish fillets, or dressed sole
  • 1 Tbs Cajun spice (as above)
  • 1 Tsp Sweet paprika
  • 30ml Butter, melted
  • 50g Butter for frying
Instructions
  1. Pat the fish dry with paper towel, then brush liberally with the melted butter.
  2. Sprinkle a good layer of the spice mix onto the fish and press it into the surface of the fish. Turn the fillets over and repeat.
  3. Heat your pan until very hot, add the butter and fry the fish for 90 seconds per side.
  4. The fish will be well charred and blackened - remove it from the pan and serve immediately with lemon wedges / slices and the accompaniments of your choice.

 

Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.

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Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.
Author: 
Recipe type: Prawns / Seafood / Egg
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Not only do Chinese steamed prawn custards look amazing, but they taste just as good. Thea flavor and aroma and texture of these treats will get your dinner off to a great start.
Ingredients
  • 200g Prawn meat
  • 4 Large eggs
  • 300ml Chicken stock, cooled
  • 60ml / 4 Tbs Garlic chives, finely chopped
  • Light soy sauce to garnish
Instructions
  1. In a jug, combine the eggs and the chicken stock. Whisk these together.
  2. Add half of the chives, and season with salt and cracked black pepper.
  3. Roughly chop the prawn meat and divide among 4 bowls.
  4. Pour equal amounts of the egg mixture into each bowl.
  5. Place the bowls in your steamer and steam over rapidly boiling water for 10 minutes until the center of the egg is set.
  6. Using s paring knife, score an X into the center of each custard.
  7. Drizzle a little soy sauce onto each custard, then top with the remaining chives and serve immediately.

 

 

Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.

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Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.
Author: 
Recipe type: Seafood / Fish
Cuisine: Mediterranean / Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Greek / Mediterranean style baked fish stuffed with feta, olives, chives and lemon zest is really easy to do and will have your guests applauding. Succulent whole fish infused with the flavors of Greece.
Ingredients
  • 1 x 500g Red Snapper, Red Roman or any tall body fish
  • 8 Calamata olives, pitted and cut into rounds
  • 70g Feta cheese
  • 3 Tbs Chives finely chopped
  • 3 Tbs Lemon zest
  • 1 Tbs Olive oil
  • Melted butter to baste
Instructions
  1. Have your fishmonger gut, scale and defin the fish, then butterfly the fish, including the head.
  2. Place the feta in a bowl and pour the olive oil over the cheese. Using a fork, mash the feta until the oil has been absorbed.
  3. Add the olives, chives and zest and mix this in.
  4. Open the fish and spoon the feta mixture into the fish keeping everything closer to the dorsal side.
  5. Close the fish and press it firmly down to compress the filling.
  6. Using butchers twine, tie the fish closed, taking care not to tie too tightly as this will cause the fish to tear while cooking.
  7. Brush the fish liberally with melted butter.
  8. Bake the fish in a preheated oven at 180c / 350f for 20 minutes. Remove the fish and baste again with the butter in the pan.
  9. Return the fish to the oven and bake for a further 15 minute.
  10. Remove the fish from the oven, cut and remove the twine, and serve immediately.

 

Barbecue Clams with Lemon Caper Butter. How to cook clams on the barbecue. Grilled clam recipe.

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Barbecue Clams with Lemon Caper Butter. How to cook clams on the barbecue. Grilled clam recipe.
Author: 
Recipe type: Seafood / Shellfish
Prep time: 
Cook time: 
Total time: 
 
Barbecue Clams are quick and easy to cook, especially on your barbecue. There is no guess-work with this recipe, simply follow the steps and the timing and you'll have a perfect batch of clams.
Ingredients
  • 1kg / 2.2lbs Clams
  • 1 Cup Salt
  • ½ Cup Butter, softened
  • 2 Tsp Lemon zest
  • 1 Tsp Cracked black pepper
  • 2 Tbs Capers, drained
  • 1 Tbs Garlic chives, chopped
Instructions
  1. Half-fill a large mixing bowl with cold water and add ⅓ cup of salt. Stir until dissolved.
  2. Add the clams to the bowl and allow to soak for 15 minutes. Drain and repeat twice more.
  3. While the clams soak, add all of the other ingredients to a jug. Using your stick blender, mix these until smooth.
  4. Heat your barbecue until medium hot and grill the clams for 5-8 minutes. Reomve the clams from the heat as soon as they have opened more than 12mm / ½ inch.
  5. Discard any clams that do not open within 8 minutes.
  6. Transfer the clams to serving platters and serve with the caper butter.

 

Lightly Curried Sole with Coriander Butter. Curry flavored fried sole with a delicious coriander / cilantro butter.

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Lightly Curried Sole with Coriander Butter. Curry flavored fried sole with a delicious coriander / cilantro butter.
Author: 
Recipe type: Seafood / Fish / Curry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This sole recipe is quick and easy, and can be scaled up with no hassle at all. Succulent baby sole dusted with curry and pan-fried ot perfection - served with coriander / cilantro butter.
Ingredients
  • 6 x 80g Baby sole
  • Curry powder in a sprinkle bottle
  • 1 Egg lightly beaten
  • ½ Cup all-purpose flour
  • 50g Butter
  • 2 Tbs coriander leaf, roughly chopped
Instructions
  1. Pat the sole dry with kitchen paper.
  2. Brush one side of the sole with egg, then sprinkle on a light covering of curry powder.
  3. Turn the sole over and repeat this.
  4. Dredge the sole in the flour to get a light coating all over.
  5. Heat your pan over medium high heat and add the butter.
  6. When the butter starts to bubble, carefully add the sole to the pan. Fry the sole for 3 minutes per side, the remove and transfer to 2 serving platters.
  7. Add the fresh coriander to the pan and stir briefly to mix with the butter.
  8. Spoon half of the coriander butter over each of the platters and serve immediately with the accompaniments of your choice.

 

Butter fried Calamari / Squid Stuffed with Brie Served with Lemon Butter Couscous.

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Butter fried Calamari / Squid Stuffed with Brie Served with Lemon Butter Couscous.
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe for butter-fried calamari stuffed with brie, is quick and simple. The recipe will make 2 starter portions, but can be scaled up to any quantity required. The calamri tubes are stuffed with brie cheese, then pan-fried in butter, served on a bed of lemon-butter couscous.
Ingredients
  • 6 Young calamari tubes
  • 6 Young calamari tentacles (optional)
  • 100g Brie cheese
  • 50g Butter
  • 1½ Cups cooked couscous (see recipe here)
  • 1 Medium lemon
Instructions
  1. Cut the brie cheese into batons.
  2. Press 2 cheese batons into each calamari tube, then secure the ends of the tubes with toothpicks.
  3. Heat your pan over medium high heat and add the butter.
  4. When the butter is bubbling, add the calamari tubes.
  5. Fry the tubes for 3 minutes per side, then remove from the pan.
  6. If you have the tentacles, add them to the pan now and fry for 60 seconds.
  7. Add the couscous to the pan and stir this to heat it through, and to absorb all of the butter.
  8. Squeeze the juice of the 2 lemon halves over the couscous, stir it in, and remove the pan from the heat.
  9. Divide the couscous between 2 starter size platters, top each with 3 of the calamari tubes and serve with lemon wedges.

 

Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.

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Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Tender young calamari tubes stuffed with parmesan-lemon rice, crumbed and deep-fried to crispy, golden perfection. There are hundreds of stuffed calamari / squid recipes, so here is something a bit different to the rest.
Ingredients
For the filling
  • 120g / 12 Tbs Cooked long-grain rice
  • 20g Finely grated parmesan
  • 3 Tbs Lemon zest
  • ½ Tsp Salt
  • ½ Tsp Lemon pepper
  • ½ Tsp Garlic powder
To marinate the tentacles
  • Juice of half a lemon
  • Pinch of lemon pepper
  • Pinch of salt
For the coating
  • ½ Cup finely crushed cornfalkes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour
  • 2 Eggs lightly beaten
Other
  • 8 Young whole calamari including tentacles
  • Oil for frying
Instructions
  1. Combine all of the stuffing ingredients.
  2. Place the tentacles on a plate, squeeze the lemon juice over the tentacles, season with lemon pepper and salt.
  3. Using a narrow spoon, fill each calamari tube with 1½ Tbs of the rice mixture, then secure the ends of the tubes with toothpicks.
  4. To coat the tube, dredge the tubes in the tapioca flour, then the egg, followed by a good coating of the cornflake mixture.
  5. Transfer the tubes to a platter and allow the coating to set for 20 minutes.
  6. Half-fill your pan with oil, heat this to 180c / 350f.
  7. Carefully slide the tubes into the oil and fry for 90 seconds per side, then remove and drain on kitchen paper.
  8. Add the tentacles to the pan -- stand back when you do this, the oil will react quite violently to this.
  9. Fry the tentacles until the oil calms - about 45 seconds.
  10. Remove the tentacles from the oil and drain on kitchen paper.
  11. Arrange the tubes and tentacles on a platter and serve immediately with lemon wedges.

 

Grilled Feta & Herb Stuffed Calamari

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Grilled Feta & Herb Stuffed Calamari
Author: 
Recipe type: Seafood
Cuisine: Greek / Mediterranean
Cook time: 
Total time: 
Serves: 2
 
This is our 100th episode in just over 4 months, and to mark the occasion this Stuffed Feta & Herb Calamari / Squid is a sure winner. This stuffed calamari / squid recipe can be barbecued, grilled or pan fried in a ribbed skillet. Whichever way you choose to do it, you will score a perfect 10 with your friends and loved ones.
Ingredients
  • 6 Whole young squid, with tentacles
  • 6 Batons of feta cheese, 20mm x 20mm x 50mm
For the marinade
  • 90ml / 6 Tbs Olive oil
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Fresh oregano leaves, finely chopped
Other
  • Coarse salt, cracked black pepper, lemon wedges
Instructions
  1. Remove the tentacles from the tube of the calamari. Cut the beak section from the lower section of the tentacles.
  2. Combine and whisk together the marinade ingredients.
  3. Arrange the calamari tubes, heads and feta in a single layer in a pan or tray, and spoon the marinade evenly over everything.
  4. Allow this to marinate for 2-3 hours.
  5. Press one feta baton into each of the calamari tubes, then secure the end with a toothpick.
  6. Press the tentacles onto skewers.
  7. Heat your barbecue or ribbed skillet to medium heat and grill the calamari tubes for 6 minutes.
  8. Turn the tubes over and continue to grill for a further 2 minutes.
  9. Add the tentacles to the grill and grill for a further 2 minutes before turning the tentacles.
  10. Grill for a final 2 minutes, remove all of the calamari from the grill and serve immediately with coarse salt, cracked black pepper and lemon wedges.

 

Crisp Fried Fish in Batter

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Crisp Fried Fish in Batter
Author: 
Recipe type: Seafood / Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crispy fried fish in batter. Fish fried in batter is only as good as the batter recipe. This batter recipe is foolproof, and will give you a light, puffy and crispy batter coating that compliments the flavor and texture of the fish.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 2 x 250g White fish
  • Lemon wedges to serve
Instructions
  1. Sift the flours and the baking powder into a large mixing bowl.
  2. Add the water and mix this to a smooth batter. Allow this to stand for 30 minutes.
  3. While the batter stands, pat the fish dry with kitchen paper, then season liberally with lemon pepper, and season to taste with salt.
  4. Add the salt and oil to the batter and whisk this in until totally combined.
  5. Half-fill your pan with oil and heat this to 180c or 350f.
  6. Drag the fish through the batter to get a good coating all over, then carefully lower the fish into the oil.
  7. Fry the fish for 3 minutes per side. Remove the fish and drain any excess oil on kitchen paper.
  8. Serve immediately with lemon wedges and the accompaniments of your choice.

 

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