Categories
Seafood Vegetables and Salads

Crab Mango Lime and Avocado Salad

Crab Mango Lime and Avocado Salad
Ingredients
Sauce
  • 1 tbsp Pukara Estate Premium Extra Virgin Olive Oil
  • 1 Ripe mango peeled, pitted and diced
  • 1 tbsp fresh lemon juice
  • ¼ cup water
  • Salt and pepper to taste
Salad
  • 1 tbsp fresh lime juice
  • 3 tbsp Pukara Estate Lime Flavoured Extra Virgin Olive Oil
  • 500gm crab meat
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped mint leaves
  • ½ a finely chopped red onion
  • 1 medium sized mango, peeled, pitted and diced
  • 1 advocado, peeled, pitted and diced
  • 1tsp tobasco sauce
  • Salt and pepper to taste
Instructions
Sauce
  1. Heat the Premium oil in a small pan over medium heat. Add the mango and stir for approximately 3 minutes until the mango is tender. Add water and bring to boil. Remove from heat and stir in lemon juice. Season with salt and pepper. Allow to cool and puree until smooth. Refrigerate.
Salad
  1. In a bowl combine crab meat, ½ of the parsley and mint, the red onion, the tobasco sauce, 2 tbsp Lime Oil and the fresh lime juice. Season and mix through gently with a fork. In a separate bowl combine mango,advocado, 1 tbsp Lime oil, remaining parsley and mint, salt and pepper. Mix carefully with a fork taking care not to break up advocado. Layer both mixtures into molds and refrigerate for 1 ½ hours. Serve on individual plates with sauce drizzled on top and more parsley to garnish.
Notes
To purchase Pukara Estate Extra Virgin Olive Oil go to Australian Tru Blue website. http://www.australiantrublue.com.au/

 

Categories
Seafood

Chili King Prawns

Chili King Prawns
Author:
Ingredients
  • 60g butter
  • 2 tablespoons oil
  • 2 teaspoons of finely chopped chili
  • ½ teaspoon of minced garlic
  • 500g peeled green king prawns
Instructions
  1. Heat butter and oil in frypan.
  2. Add chili and garlic.
  3. Heat the mixture until its foaming. Add the prawns and cook until they are firm and change colour.

 

Categories
Seafood

Baked Fish

Baked Fish
Ingredients
  • 1 whole fish (1.5 - 2 kg)
  • 1.5 cups of coooked rice
  • 1 stick celery
  • 2 onions
  • ½ green capsicum
  • salt and pepper
  • 4 tbls butter
  • 3 tbls lemon juice
  • 1 tbls grated ginger
  • 1 tsp soy sauce
  • 6 shallots
  • 1 large tomato
Instructions
  1. Wash and scale the fish.
  2. In a bowl mix the rice, diced celery, 1 finely chopped onion, finely chopped capsicum, salt and pepper.
  3. Stuff the fish with the rice mix and sew up the hole.
  4. Put the fish in a greased oven dish.
  5. Melt the butter in a saucepan and then remove from the heat.
  6. Add lemon juice, ginger, soy, chopped shallots and some salt and pepper.
  7. Pour over the fish.
  8. Bake the fish uncovered in a moderately slow oven for 40 - 50 minutes or till the fish is cooked. Baste it often with the juices while its cooking.
  9. Peel the other onion and slice it and the tomato.
  10. Half way through the cooking arrange the slices over the top of the fish alternately.

 

Categories
Seafood

Asian Style Bluefin Tuna

Asian Style Bluefin Tuna
Ingredients
  • 300 gm Bluefin Tuna cut into around 1.5 thick steaks
  • ½ cup soy sauce
  • 2cm piece of ginger chopped finely
  • 1 tsp lemon grass chopped
  • 1 tsp kaffir lime leaves chopped
  • 1 tbs mirin
  • 1 tsn fish sauce
  • 1 tbsn peanut oil
Instructions
  1. Marinate tuna in the other ingredients for 15 minutes. Drain the marinade from the tuna into a hot frypan or wok and bring to the boil. Add the tuna and then cook turning for about 15 - 20 seconds.
  2. The tuna should be raw in the middle as it will continue to cook when removed from the pan.
  3. I like to cook a stir-fry in the pan before I cook the tuna and there is a film of oil left in the wok before I cook the tuna.

 

Categories
Seafood

5 can Tuna Mornay

5 can Tuna Mornay
Ingredients
  • 1 can tuna in brine
  • 1 can cream of chicken soup
  • 1 can carnation milk
  • 1 can corn
  • 1 can champignons
  • 6 Potatoes
  • 3 handfuls grated Cheese
  • 4 ripe Tomatoes
Instructions
  1. Pour all cans in saucepan and heat. Cook and mash potatoes. Place 5 can mixture in casserole dish, Spread mash potato on top, slice tomatos and place on top of potato, sprinkle cheese on top of tomato.
  2. Place in moderate oven for aprox 20 min or until cheese is golden brown.

 

Categories
Poultry Seafood

Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts
Welcome to the Gourmet Chicken Series. Today we bring you the the most sought after Chicken dish on the plant today, Crab Stuffed Chicken Breasts. Currently the only people who are lucky enough to enjoy this dish are the A-List Celebrities, now you can too!
Ingredients
  • 4 tbsp. butter divided
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • ½ cup milk
  • ¼ cup chopped onion
  • 150g can crabmeat drained flaked and cartilage removed
  • 125g can sliced mushrooms drained
  • ⅓ cup crushed crackers
  • 2 tbsp. minced fresh parsley
  • ½ tsp. salt
  • 1 pinch ground black pepper,
  • 4 skinless boneless chicken breast halves
  • 1 cup shredded Swiss cheese
  • ½ tsp. paprika
Instructions
  1. To Make White Sauce:
  2. Melt 3 tbsp. of the butter in a medium saucepan.
  3. Stir in flour until smooth, then gradually stir in broth and milk.
  4. Bring all to a boil; boil, stirring, for about 2 minutes.
  5. Remove from heat and set aside.
  6. Main Dish:
  7. In a large skillet melt remaining 1 tbsp. butter and saute onion over medium heat until tender.
  8. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tbsp. of the prepared white sauce. Heat through.
  9. Preheat oven to 350 degrees F (175 degrees C).
  10. Pound chicken breasts to ¼ inch thickness.
  11. Spoon about ¼ of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks.
  12. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  13. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear.
  14. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly.
  15. Remove toothpicks and serve.
  16. (Serves 4 people)
  17. BON APÉTIT......
Notes
Chris Jacob is passionate about health, children and food. He established Gourmet Chicken so families are able to cook good, health and tasty dishes in very quick time. (Gourmet Chicken Recipes - Crab Stuffed Chicken Breasts) Article Source: http://EzineArticles.com/

 

Categories
Native Foods Seafood

Yabby ravioli with wild lime and shiitake

Yabby ravioli with wild lime and shiitake
Ingredients
  • 30 yabbies (5 portions)
  • 100g leeks, julienne cut
  • wine glass of Vermouth
  • salt and pepper
  • 60 wonton skins
  • egg white
  • 50g onion fine diced
  • butter
  • 70ml seafood stock
  • 150ml Riesling
  • 1 litre cream
  • 1 teaspoons ground Oz lemon*
  • 15 small shiitake mushrooms
  • 30 small Wild limes
  • butter
  • ½ teaspoon sugar
  • a pinch of salt
  • * These Aussie ingredients avail here
Instructions
  1. Drop the live yabbies into a large volume of boiling water to quickly kill them. Drain and transfer to iced water to chill totally. Remove the flesh from the tail and discard the alimentary canal. Sauté the julienne leek in a little butter, add the yabby tails and Vermouth. Toss frequently until all the liquid has evaporated and flavoured the yabbies which should be half cooked at this stage. Remove yabbies and leeks and set aside to cool. Place one yabby tail and a little of the leek onto a wonton wrapper. Brush the wrapper around the yabby with egg white and set another wonton skin on top of the yabby squeezing out any gaps. Using a round cutter, cut out a circle keeping the yabby in the centre or alternatively, leave square. Put aside under a damp tea towel until ready to cook.
  2. Sauté the onion in a little butter until soft. Add the stock and wine and reduce until nearly dry. Add the cream and reduce by half. Strain through a fine strainer, return to the pan and season to taste. Remove from heat, add the lemon myrtle and whisk in a little cold butter before serving.
  3. Sauté the whole mushrooms and 6 small limes in a little butter. Add the sugar, salt and the remainder of the limes towards the end.
  4. To finish the dish, drop the ravioli into boiling salted water for 1 to 2 minutes until the wonton skin edges are al denté. Drain and set in a ring on a plate. Pile sautéed mushrooms and limes in the centre of the ring and dress with the cream sauce. Top with a sprig of fresh herb.

 

Categories
Native Foods Seafood

Oysters Outback

Oysters Outback
Ingredients
Instructions
  1. Mix the akudjura with the grated cheddar cheese and top each freshly shucked oyster with two teaspoonfuls of the Outback mixture. Sprinkle with a little salt. Heat under a salamander to melt the cheese and serve.

 

Categories
Seafood

Balmain bugs and whiting

Balmain bugs and whiting
Ingredients
  • 8 large Balmain bugs (shovel-nosed sand lobsters)
  • 4 whiting fillets or ocean perch or equivalent
  • 200g kumara (orange sweet potato)
  • 1 piece of paperbark
  • 5g * Mountain pepper
  • leek and capsicum julienne or other garnishing
  • * These Aussie ingredients avail here
Instructions
  1. If the bugs are alive, place them into the freezer for 30 minutes and then plunge them briefly in boiling salted water. Refresh in iced water and peel the tails reserving four heads as garnishing. Char-grill the tail meat and whiting fillets until just done and arrange 2 bug tails and a fish fillet on each of 4 warm plates garnishing with a bug head per plate and shredded coloured vegetables. Season the fried kumara with the Alpine pepper and plate up. Serve at once with a *lemon myrtle butter sauce.