Gourmet Cold-Smoked Baby Sole – How to Make Cold-Smoked Sole with Smoke Daddy Cold Smoke Generator.

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Gourmet Cold-Smoked Baby Sole - How to Make Cold-Smoked Sole with Smoke Daddy Cold Smoke Generator.
Author: 
Recipe type: Seafood / Fish / Smoking
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In today's episode we're going to use the Smoke Daddy cold smoke generator to flavor a batch of baby sole. The fish is first cold smoked, then pan-fried to perfection resulting in a truly gourmet fish dish subtly infused with apple wood smoke.
Ingredients
  • 4 Baby sole (approx 130g each)
  • 60g Butter
  • 5ml Herbs provence herb mix
  • 2.5ml Garlic powder
  • 30g Butter for frying
  • Apple wood chips
Instructions
  1. To start, place the butter, garlic powder and dried herbs in a heatproof bowl. Pop this in your microwave oven and melt the butter.
  2. Pat the sole dry with kitchen paper.
  3. Place a rack at an angle across the corners of a roasting pan, and transfer the sole to the rack. Brush both sides of the sole with the butter mixture.
  4. Fire up your cold smoke generator and place the fish in the barbecue. Allow this to smoke for 45 minutes.
  5. After 45 minutes remove the sole from the barbecue. Heat a pan over medium high heat and add 30g of butter. Fry the sole for 2 to 3 minutes per side.
  6. Season to taste with salt and pepper.
  7. Transfer the sole sole to serving platters and top with a little of the pan butter and lemon or lime wedges before serving with accompaniments of your choice.

 

Cape Malay Pickled Fish – Traditional Cape Town Kerrievis, a Delicious Summer Meal!!!

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Cape Malay Pickled Fish - Traditional Cape Town Kerrievis, a Delicious Summer Meal!!!
Author: 
Recipe type: Seafood / Fish / Pickling
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cape Malay Pickled Fish, or Kerrievis, is a traditional South African Malay dish. Served well-chilled, this pickled fish makes and amazing summer meal or starter course.
Ingredients
  • 400g Firm white fish fillet
For the seasoned flour
  • 1 Cup all-purpose flour
  • 10ml Salt
  • 10ml Ground white pepper
For the Pickling Sauce
  • 3 Bay leaves
  • 2 Onions
  • 200ml Brown vinegar
  • 125ml Water
  • 90ml Sugar
  • 7.5ml Turmeric
  • 25ml Curry powder (your personal choice - mild or spicy)
  • 2.5ml Salt
  • 4 Whole black peppercorns
  • 2 Whole allspice
To thicken
  • 20ml Cornflour dissolved in a little water
Instructions
  1. Combine the all purpose flour, salt, and ground white pepper.
  2. Cut the fish fillets into large blocks then dredge them in the seasoned flour.
  3. Heat a large pan over medium high heat and add 30g of butter. Fry the fish for 3 to 4 minutes, turning halfway. The fish should be crispy and well bronzed.
  4. To make the pickling sauce, cut your onions in half length-ways and slice them into thin half rounds.
  5. Combine the brown vinegar with the water and measure out the bay leaves, sugar, turmeric, curry powder, salt, black pepper corns and whole allspice.
  6. In addition, dissolve the cornflour in a little water to make slurry.
  7. Add the onions, all of the spices and vinegar solution to the pan over medium heat. Bring the pan to a boil, lower the heat and allow this to simmer for 10 minutes.
  8. Pour in the cornflour slurry and continue to simmer for a minute or 2 until the sauce has thickened.
  9. Place the fried fish in a non-reactive pan and pour the pickling sauce over the fish. Allow the pan to cool, cover the pan with cling-wrap and let the fish mature in the refrigerator for one to 2 days before serving.
  10. The pickled fish will last for a few weeks under refrigeration if you can resist the temptation to eat it first. This allows you to process much bigger batches without the risk of spoilage by simply multiplying this recipe out.

 

Crispy Fried Fish in Beer Batter. How to Make Delicious Beer Battered Fish.

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Crispy Fried Fish in Beer Batter. How to Make Delicious Beer Battered Fish.
Author: 
Recipe type: Seafood / Fish
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
In today's episode we're going to make really simple deep fried fish in a light crispy beer batter.
Ingredients
  • 330ml Beer
  • 180g Self-raising flour
  • 150g All-purpose flour
  • 800g Fish fillets of your choice (Hake is fine)
  • Salt and cracked black pepper
Instructions
  1. Place the self raising flour, a generous pinch of salt, and very generous grind of black pepper in a large mixing bowl.
  2. Pour in the beer and stir this until you have a smooth batter. Put this aside for 30 minutes.
  3. Cut the fish fillets across the grain into strips of around and inch (25mm) in thickness.
  4. Half fill your wok or pan with oil and heat this to 160c or 320f.
  5. Dredge the fish pieces in the all purpose flour. This dries the surface of the fish and gives the batter something to hold onto.
  6. Dip the fish pieces in the batter one by one and carefully drop them into the oil. Fry the fish for 3 to 4 minutes until crispy and golden.
  7. Remove the fish from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  8. Serve the fish with crispy french fries, tartare sauce and lemon wedges.

 

Snack Platter Catering – Part 21 – Deep Fried Prawn Wontons

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Snack Platter Catering - Part 21 - Deep Fried Prawn Wontons
Author: 
Recipe type: Dim Sum / Finger Foods / Snack Foods / Super Bowl Recipes
Cuisine: Chinese
Prep time: 
Total time: 
Serves: 80
 
These amazing crispy fried pork and prawn wontons are quick and easy. One the really cool things about this is that you can make the wontons way ahead of time and deep fry them from frozen as required.
Ingredients
  • 200g Prawn meat
  • 200g Bacon
  • 15ml Ginger, grated
  • 4 Spring onions
  • 2.5ml Salt
  • 5ml Sesame oil
  • 15ml Cornflour
  • 80 Wonton skins
Instructions
  1. Cut the bacon into thin strips across the grain, chop the spring onion into rounds, measure out the grated ginger, salt, roasted sesame oil and cornflour. In addition weigh out the prawn meat and unpack 80 wonton skins and keep them under a damp cloth.
  2. Place all of the ingredients with exception of the wonton skins into your food processor.
  3. Zap this all until it is quite finely chopped.
  4. Working with one wonton skin at a time, place a skin diagonally in front of you. Using a wet finger, wet the 2 upper edges of the wrapper.
  5. Place a teaspoonful of the filling onto the center of the wrapper.
  6. Fold the corner closest to you up and over the filling to meet the top corner. Press the edges of the wrapper together to seal, making sure to press out any air from inside the parcel.
  7. This will give you a very basic gowgee fold. Wet one of the sharp corners of the parcel. Pull the 2 sharp corners towards you until they overlap, then crimp them together.
  8. Repeat this until all of the wontons are formed.
  9. Half fill a large pan with oil and heat this to 190c or 375f. Fry the wontons in batches for 2 to 3 minutes, stirring gently halfway through.
  10. Use a slotted spoon to remove the wontons from the oil and drain them on kitchen paper. Repeat this until everything is fried.
  11. Transfer the wontons to serving platters and serve immediately.

 

Snack Platter Catering – Part 13 – Deep Fried Mussel Puffs. Crispy Deep-Fried Mussels!!!

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Snack Platter Catering - Part 13 - Deep Fried Mussel Puffs. Crispy Deep-Fried Mussels!!!
Author: 
Recipe type: Finger Food / Snack Food / Superbowl Food / Seafood / Entre's
Prep time: 
Cook time: 
Total time: 
Serves: 40-50
 
Deep fried mussels in a light, crispy batter will have everyone lining up for more. This recipe is quick and easy and tastes like heaven.
Ingredients
  • 90-120 Mussels, shelled and cleaned
For the Batter
  • 150g All-purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 2.5ml Salt
  • 235ml Water
  • 30ml Oil
Instructions
  1. Place the all purpose flour, tapioca flour, baking powder and salt in a mixing bowl. Stir these briefly to combine, then pour in the oil and water. Whisk this until it is smooth. Set this aside to rest for 30 minutes.
  2. Pour the mussel meat out onto a dish towel and gently pat it dry. Thread the mussels onto toothpicks. The number of mussels on each skewer will vary depending on the size of the mussels. You want to fill just over half of each toothpick.
  3. Whisk the batter again briefly. Half fill a large pan with oil and heat it to 190c or 375f. Dip the mussel skewers in the batter to coat the mussel meat and carefully lower them into the oil.
  4. Allow the skewers to fry for 3 to 4 minutes until crisp and lightly golden. Use a slotted spoon to remove them from the oil and drain on kitchen paper.
  5. This quantity of batter will allow you to make 40 to 50 skewers.
  6. Transfer the mussel puffs to platters and serve immediately.

 

Snack Platter Catering Part 2 – Angels on Horseback (Bacon Wrapped Mussels / Oysters / Scallops)

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Snack Platter Catering Part 2 - Angels on Horseback (Bacon Wrapped Mussels / Oysters / Scallops)
Author: 
Recipe type: Snacks / Cocktail Snacks / Finger Foods
Serves: 20-40
 
Angels on Horseback are absolutely delicious, and so easy to make that they lend themselves perfectly to catering for larger numbers of people.
Ingredients
For 40 Angels on Horseback
  • 20 Strips of streaky bacon
  • 40 Fresh mussels (or oysters / scallops)
  • 40 Toothpicks
Instructions
  1. Fry the bacon over medium heat until it is lightly browned but not crispy. Remove the bacon from the pan and allow it to coon for a few minutes, then cut it in half across the grain.
  2. Grab a half strip of bacon and one of the seafood pieces and wrap the bacon around the seafood. In this case I am using fresh mussels. Press a toothpick through the overlap of bacon to secure it in place. Continue until all of the skewers are done.
  3. Place the angels in a roasting tin and grill them on the second highest rack in you oven until well browned and crispy. Turn the skewers over and grill the other side until crispy.
  4. By grill, I mean using the top element of your oven on maximum temperature, which is normally 250c.
  5. The grilling is pretty quick, so be sure to keep a watchful eye on your creation so that it does not burn.
  6. Remove the angels from the oven, transfer to platters and serve hot or cold, although I must add that they are better on the hot side.

 

Smoked Fish Pizza!!! Something Totally Different From Regular Run-of-the-Mill Pizza!!!

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Smoked Fish Pizza!!! Something Totally Different From Regular Run-of-the-Mill Pizza!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This smoked fish pizza gives a whole new take on pizza. You can use cooked smoked haddock, trout or salmon to make this extra tasty pizza delight!!!
Ingredients
  • 2 x 30cm / 12 inch Pizza bases
  • 50ml Tomato paste
  • 30ml Tomato sauce
  • 300g Cooked smoked fish
  • 100g Mature Cheddar cheese, grated
  • 200g Mozzarella cheese, cut into chunky blocks
  • 10-12 White mushrooms, cut in half
  • A drizzle of olive oil
  • Salt & freshly ground black pepper to season
  • Herbs to garnish
Instructions
  1. Cut the mozzarella into chunky blocks, grate the mature cheddar cheese and flake the cooked smoked fish. I am using smoked haddock, but you can use any smoked fish.
  2. Cut the mushrooms in half. Drizzle the mushrooms with olive oil and mix them around until coated all over.
  3. For the tomato base, mix 50ml of tomato paste with 30ml of good quality tomato sauce.
  4. Roll out your dough.
  5. Using the back of a spoon, spread the tomato base over each of the pizza bases.
  6. Sprinkle half of the cheddar over each of the pizzas, followed by half of the flaked smoked fish.
  7. Spread the blocks of mozzarella evenly over each pizza, then the mushrooms.
  8. Season the pizzas with salt and ground black pepper and bake them in a preheated oven at maximum temperature for 15 minutes until the bases are well browned on the edges.
  9. The tomato base may look a little burnt, but don't worry, it is simply very much more concentrated and baked, with an insanely delicious tangy flavor.
  10. Cut the pizza into wedges and serve immediately.

 

Deep-Fried Calamari / Squid Heads. How to Prepare, Coat and Deep-Fry Calamari Tentacles.

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Deep-Fried Calamari / Squid Heads. How to Prepare, Coat and Deep-Fry Calamari Tentacles.
Author: 
Recipe type: Seafood / Calamari
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Calamari heads / Tentacles are popular across the entire Mediterranean region. They are prepared in many ways from grilled to pickled. Here we're coating the heads in a light batter and frying them to golden perfection.
Ingredients
  • 250g Squid heads
  • 2 Eggs
  • 60g Tapioca flour
  • 2.5ml Salt
Instructions
  1. Inspect the calamari heads. In most cases, the beak will still be present. It is a hard piece of transparent material. Cut this away and discard it.
  2. In a jug, combine the tapioca flour, salt and eggs. Whisk this thoroughly until you have silky smooth batter.
  3. Place the squid heads in a bowl and pour the batter over. Mix the heads in until everything is well coated.
  4. Half fill your wok with oil and heat this to 190c or 375f.
  5. Carefully drop the heads into the oil one by one. Fry the squid for 3 minutes until crisp and lightly golden. Remove from the oil and drain on kitchen paper.
  6. Repeat this until all of the calamari is fried.
  7. Serve the calamari immediately with rice and lemon wedges and any other accompaniments of your choice.

 

Hunan-Style Sweet & Piquant Deep Fried Calamari. Chinese Sweet & Sour Calamari.

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Hunan-Style Sweet & Piquant Deep Fried Calamari. Chinese Sweet & Sour Calamari.
Author: 
Recipe type: Seafood / Calamari / Deep-fried
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Hunan-style sweet & piquant deep-fried calamari is out of this world!!! Battered and deep-fried, the calamari is then tossed in a sweet and piquant Hunan style sauce to glaze. Served on a bed of shrimp fried rice, this is pure heaven.
Ingredients
For the Batter
  • 150g All-purpose flour
  • 75ml Tapioca flour (or Corn flour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
For the Sauce / Glaze
  • 30ml Caster sugar
  • 20ml White wine vinegar
  • 15ml Light soy sauce
Other
  • ½ Red pepper cut into strips
  • ½ Yellow pepper cut into strips
  • 3 Tbs Snipped chives
Instructions
  1. Place the flour, tapioca flour, baking powder and salt in a large mixing bowl. Add the water and mix this to a thick batter. Allow this to stand for 20 minutes.
  2. While the batter stands, cut the calamari into rings of around 6mm or a quarter inch in width.
  3. Transfer the rings to a clean dish towel and pat them dry.
  4. Cut the peppers into strips, and snip 3 tablespoons of chives.
  5. Once the batter has rested, pour in the oil and mix this thoroughly until combined.
  6. Half fill a large pan with oil and heat this to 180c or 350f. Dip the calamari rings in the batter and carefully drop them into the oil. Continue until the surface of the oil is covered.
  7. Fry the calamari for 3 minutes per side until light golden and crispy. Use a slotted spoon to scoop these from the oil and drain the rings on kitchen paper.
  8. Repeat this until all of the rings are fried.
  9. Heat your wok over medium high heat, add a teaspoonful of oil and fry the peppers for 2 minutes. In a jug, combine the caster sugar, white wine vinegar and light soy sauce.
  10. Stir this until the sugar has dissolved, and add this to the wok.
  11. Allow this to boil for 90 seconds, then add the calamari to the wok. Toss the calamari in the sauce until everything is well coated.
  12. Remove the wok from the heat and stir in the snipped chives.
  13. Arrange a bed of shrimp fried rice in each your serving bowls. Top this with the calamari and serve immediately.

 

Chinese Shrimp Fried Rice. Chinese New Year Recipes 2015 – Delicious, Aromatic Shrimp Fried Rice.

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Chinese Shrimp Fried Rice. Chinese New Year Recipes 2015 - Delicious, Aromatic Shrimp Fried Rice.
Author: 
Recipe type: Rice / Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With Chinese New Year starting on the 19th of February, this Chinese shrimp fried rice is the first of a 3 part Chinese Cuisine Mini-Series.
Ingredients
  • 4 Eggs
  • 4 Spring onions
  • 3 Cups cooked Jasmine rice (preferably cooked the day before)
  • 1 Tsp Finely chopped garlic
  • 1 Tsp Finely chopped ginger
  • 240g Shrimp meat
Instructions
  1. Defrost the shrimp and pat it dry. Chop the spring onions into rounds, keeping the green and white rounds separate.
  2. Mince the garlic and ginger and lightly beat the eggs. You will also need to measure out the cooked rice, preferably from the day before.
  3. Heat 2 tablespoons of oil over medium high heat and add the garlic, ginger and spring onion whites. Stir these briefly until fragrant, about 15 seconds.
  4. Add the shrimp to the wok and stir-fry these for 3 minutes.
  5. Pour in the egg, allow it to start setting for 15 seconds, then start to turn the egg.
  6. After about 90 seconds the egg will almost all be set. Add the rice to the pan and continue to stir-fry this for 3 minutes, breaking the egg up into bits while doing this.
  7. Remove the wok from the heat, add the spring onion greens and stir these in to combine.
  8. Keep the rice warm until your main course is ready to serve.

 

Mini Seafood Platter – Valentine’s Special Part 4 – Grilled Sole, Prawn & Pink Salmon Combo

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Mini Seafood Platter - Valentine's Special Part 4 - Grilled Sole, Prawn & Pink Salmon Combo
Author: 
Recipe type: Seafood / Valentine's Day
Prep time: 
Cook time: 
Total time: 
 
This seafood platter is sure to create a stir! Grilled baby sole topped with prawn hearts, garnished with a rose of pink salmon, and an artistic drizzle of rich dill sauce. This is Part 4 of our Valentine's Special!
Ingredients
Ingredients per Person
  • 1 Baby sole (80-100g)
  • 2 Medium prawns (16-20 size)
  • 60g Norwegian or Atlantic salmon
For the Sauce (2 Portions)
  • 50ml Cream
  • 50ml Plain yoghurt
  • 2 Tbs finely chopped dill
  • A dash of ketchup for color
To Garnish
  • Lemon wedges
Instructions
  1. Slice the salmon into thin strips at an angle across the grain. Put this aside.
  2. Season the baby sole liberally on both sides with salt and cracked black pepper.
  3. Cut the prawns down the spine and using a skewer, remove the veins.
  4. Using a sharp knife cut through the flesh along the spine, all the way through, but not through the bottom shell. Open the prawns up.
  5. Finely chop the fresh dill and combine it with the cream, mayonnaise and a dash of ketchup for color.
  6. Heat your pan over medium high heat, add the butter and grill the prawns for 3 minutes per side. Encourage the tails to curl up while they are grilling.
  7. After 6 minutes, turn the prawns onto their spines and grill for a further 2 minutes, then remove them from the pan.
  8. Add a little extra butter if necessary, then grill the sole for 3 minutes per side. Remove these from the pan.
  9. To plate, place a sole in the center of a platter. Create the prawn heart on top of the sole, and top this with half of the salmon, stacked to resemble a rose.
  10. Drizzle the sauce over the plate and serve immediately.

 

Passionate Mussel Chowder – Valentine’s Special Part 3. Thick, Creamy & Spicy Mussel Chowder.

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Passionate Mussel Chowder - Valentine's Special Part 3. Thick, Creamy & Spicy Mussel Chowder.
Author: 
Recipe type: Seafood /Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Mussel chowder has long been a favorite seafood dish. This spicy mussel chowder is the perfect way to win hearts.
Ingredients
  • 200g Streaky bacon
  • 30g Butter
  • ½ Cup chopped onion
  • ¼ Cup chopped celery
  • ½ Cup chopped red pepper
  • ½ Tsp Salt (only if your using low sodium stock, otherwise omit)
  • ¼ Tsp Cayenne pepper
  • ¼ Cup all-purpose flour
  • 600ml Chicken stock
  • ½ Tsp Vietnamese fish sauce
  • ⅓ Cup cream
  • 400g Fresh mussel meat
  • Worcester sauce and Tobasco sauce
  • Smoked or plain paprika
Instructions
  1. Slice the bacon thinly across the grain, then dice the onion, red pepper and celery. Measure out the rest of the ingredients and your ready to go.
  2. Heat a pan over medium heat and saute the bacon for 10 minutes to render the fat.
  3. Add the butter and stir this briefly until melted. Pour in the chopped onion, red pepper and celery and continue to saute this for a further 10 minutes.
  4. Add the cayenne pepper and salt. Only add the salt if you're using low sodium chicken stock, otherwise omit it from the recipe.
  5. Add the flour and stir until completely combined, then continue to saute for a further 5 minutes.
  6. Pour in the chicken stock and the fish sauce and stir this to combine. Bring this to a boil, reduce the heat and simmer for 5 minutes.
  7. Add the mussels and stir these in, then add the cream. Stir until well combined and simmer this for a final 5 minutes.
  8. Splash with a dash of Worcester sauce and a dash of hot chilli / Tobasco sauce, stir these in and remove the pan from the heat.
  9. Serve the chowder to bowls. To garnish, cut a heart shape into a piece of foil. Hold the foil over the chowder and sprinkle a light coating of smoked or plain paprika over the stencil.
  10. Serve immediately with crusty farm bread.

 

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