Tag Archives: seafood

Dry Red Prawn, Sweet Potato and Green Bean Curry

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Dry Red Prawn, Sweet Potato and Green Bean Curry IMG_4921

(Serves 4 people) 

When I think of curries in general I usually think of rich heavy meals laden with meat and creamy sauces that taste bloody amazing but probably aren’t so great for our waistlines! But as I recently discovered, this doesn’t necessarily have to be the case, as this little beauty of a recipe that we whipped up the other weekend was a serious game changer! Not only is this recipe, light, fresh, and full of nutritious goodness but it just tastes so. damn. good!! I will eat my hat if it doesn’t win over in the hardest of critics! And the best part? It is super quick and easy to prepare..just keep reading and you’ll see what i mean!

What you need…

  • 1 tbsp red curry paste (adjust to taste)
  • 1 red chilli, finely diced
  • peanut oil
  • 2 cloves garlic, crushed
  • 1 large red onion, diced
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • 4 kaffir lime leaves, very

    finely diced

  • 400ml tin coconut milk or cream (adjust quantities to your liking)
  • 500g green prawns, peeled
  • 500g sweet potato, peeled, cubed
  • 400g green beans, washed
  • fresh corriander and lime wedges to serve
  • steamed quinoa or jasmine rice to serve

What to do…

Pre heat the oven to 180 degrees. Lay the sweet potato out on a lined baking tray and drizzle with oil. Place in the oven and allow to roast until the sweet potato is soft and slightly browned around the edges. Once cooked, remove from the oven and set aside for later.

Add a good dollop of peanut oil to a large heavy based frypan or wok and saute the onion until soft and translucent. Next add add the garlic and chilli and saute for another minute. Then add the curry paste, cooking until the flavours are well infused.

Next add the fish sauce, kaffir lime leaves and palm sugar, mixing well to combine. Add the coconut milk and allow to simmer for 5-10mins to allow to reduce slightly. Throw in your prawns and stir through, allowing to cook for 2-3 mins before adding the green beans for the final 2 minutes of cooking. Once the prawns and beans are cooked to your liking, remove from the heat and stir through the sweet potato.

Serve with some steamed rice or quinoa and sprinkle with fresh coriander.

Deeeelish!! 🙂

A

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Thai Lime and Coconut Salmon Parcels with Lemongrass Infused Rice

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IMG_4541Planning a “dinner for two” but stuck for ideas and can’t bare the thought of spending the whole evening slaving away in the kitchen? Why not try this amazing little dinner and dessert combo that is packed full of flavour, easy on the eye and sure to please even the toughest of critics. Despite looking like something you would see served up at a fine dining restaurant, both of these recipes are very simple and easy to prepare, leaving you plenty of time to sit back, relax and enjoy yourself.

Thai Lime and Coconut Salmon Parcels with Lemongrass Infused Rice

 What you need…

  • 2 salmon fillets
  • 1 fresh lime, thinly sliced
  • 1 red chilli, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 shallots, chopped
  • 2 kaffir lime leaves, finely diced
  • small bunch coriander, choppedIMG_4519
  • 1 tsp green curry paste
  • 1 cup light coconut milk
  • 1 tbsp fish sauce
  • 2 lemongrass stalks, bruised
  • ½ Chinese wombok, finely sliced
  • 1 cup Jasmine rice, rinsed and drained
  • ½ tbsp toasted sesame seeds
  • Steamed greens to serve

What to do…

Pre-heat fan forced oven to 200 degrees Celsius.

Next place 2 cups of water in a saucepan and bring to the boil. Add a pinch of salt, the lemongrass and the rice. Turn the heat down to a simmer, cover with a tight lid and cook for about 20-25 minutes or until all the water has been absorbed.

Meanwhile, spread two large pieces of alfoil down on a clean working surface and then place a piece of baking paper over the top. Divide the wombok amongst the sheets of paper and then top each with a salmon fillet. Next start layering the salmon fillets with the fresh lime slices followed by the shallots, garlic, coriander, chilli and kaffir lime leaves.

Add the coconut milk, fish sauce and curry paste to a bowl and stir well to combine. Fold up the sides of each of the salmon parcels and then pour the coconut mixture over the fillets. Wrap each parcel up like a big present.

Place in the oven and cook for approximately 15-20minutes depending on the thickness of your salmon fillets. To test, open one of the packets, insert a fork into the centre of the fillet and gently pull back. If the inside flesh is opaque the fish is cooked. If not, return to the oven for another 5-10 minutes or until cooked to your liking.

Once cooked, remove from the oven and serve with some steamed greens and the lemongrass infused rice sprinkled with the toasted sesame seeds.

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Choc Coconut Dipped Strawberries with Pistachio Crumb

What you need…

  • 1 punnet fresh strawberries, rinsed and drained IMG_4557
  • 200g dark cooking chocolate
  • 200ml coconut milk or cream
  • 2 tbsp pistachios, finely chopped
  • 1 tbsp desiccated coconut
  • 1 tbsp almond meal

What to do…

Preheat the oven to 180 degrees fan forced. To make the crumb, mix the pistachios, almond meal and coconut together and spread over a baking tray lined with baking paper. Spray lightly with oil and place in the oven for about 5-7 minutes or until the edges of the mixture just start to brown slightly. Remove the oven and set aside to cool.

Meanwhile, use a double boiler or microwave to melt the chocolate and coconut cream, stirring occasionally until smooth.

Transfer the chocolate to a bowl and assemble on a platter with the beautiful fresh strawberries and the pistachio crumb.

Enjoy!

A

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Zarzuela – Amazing Spanish Seafood Soup!

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zarzuelaYep you guessed it… yet another Spanish dish!!!…ole ole ole!! But I promise you this dish will not disappoint! In fact I would go as far as saying that this dish is my new found FAVOURITE dish of all time! But I guess when you combine my two favourite things..good seafood and Spanish flavours (tomatoes, olive oil and saffron) it would have been pretty hard to go wrong! I am telling you though..I could not get over the depth of flavour in this dish! It was devine! And it seemed that no one around the table could hold back from going back for seconds..or maybe even thirds?! If you’ve got the time and are a seafood lover like myself, invite some friends around and whip up a storm in the kitchen with this Spanish masterpiece! Though this recipe is primarily adapted from a recipe off the internet I couldnt help but add in a few of my own ideas as well so here is what I did from memory…
What you need…
For the Picada Sauce:
 Olive oil
2 slices bread
3 cloves garlic
bunch of parsley
1/2 cup blanched almonds
For the soup:
1 tbsp olive oil
2 cups chopped onions
3 cloves garlic crushed
pinch of saffron
1 heaped tsp paprika
Salt
Freshly ground black pepper
1 fresh squid tube, cleaned and cut into triangular pieces
Spanish brandy (or any Brandy will do!)
1.5 tablespoon tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1 can crushed tomatoes
2 tsp balsamic vinegar
1 tsp caster sugar
300g white fish (we used beautiful fresh snapper but any firm white fish will do)
250g salmon fillet
500g green tiger prawns
1kg fresh clams, scrubbed
(or put together your own combination of seafood…this combination is just what was available/looked the best at the seafood market!)
1 recipe Picada (see recipe below)
1 tablespoon finely chopped fresh parsley leaves
Loaf crusty bread
What to do….
For the Picada sauce (make this beforehand):
To prepare your picada sauce, lightly toast your almonds over medium heat and set aside while you use the same pan to pan fry the 2 slices of bread in a good dash of olive oil. Then break up your bread into chunks and add to a food processor along with almonds, garlic and the parsley. Season with salt and pepper before blitzing it into a fine crumb mixture. Then add enough olive oil to make a nice think paste (approx 3 tbsp). Set aside for later! 🙂
For the soup…
In a large heavy based pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until wilted then add the garlic as well as a good pinch of saffron and the paprika and saute for another minute or two. Season the squid with salt and pepper. Add to the onions and saute for 1 minute.
Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine. Add the seafood stock and tinned tomatoes and bring to the boil. Add the balsamic vinegar and sugar and stir to combine. Reduce the heat to a simmer and cook for 20 minutes.
Add the clams, prawns and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the prawns are fully cooked.  Stir in the picada sauce. Remove from the heat and ladle into serving bowls. Garnish with parsley and serve with crusty bread heated up in the oven.

Not only does this dish taste ridiculously AMAZING it is also a very heart healthy meal with plenty of good fats – omega 3’s from the seafood and monounsaturated fats from the nuts and olive oil and very low in the nasty saturated fats!

So while it is probably not an every day meal..it sure makes a good dinner party dish and will be sure to please the crowds!
Enjoy!
A

Mussels in Spicy Tomato Broth

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musselsAs a serious seafood lover it probably isn’t hard to believe that I seriously love mussels..especially the big juicey kinds. Combine these with a tasty spicy tomato broth and some crusty ciabatta and I am in seventh heaven! Now that the nights are getting cooler, there is really nothing better than sitting down to a big steaming pot of fresh mussels in a hearty tomato broth and the one I dished up on Thursday night certainly did not disappoint!

Not only is this delicious but it is also very low in fat and mussels are an excellent source of omega-3 fatty acids, selenium (an antioxidant compound that fights free radicals in the blood stream) and iodine (which plays an essential role in the production of our thyroid hormones that essentially help control our metabolism.) Mussels are also good sources of protein, iron and vitamin B12 (a vitamin found predominantly in animal food sources that plays a role in the metabolism of every cell in our bodies and is essential for normal brain and nerve functioning.)

Ok so now that I have managed to convince you all that mussels will probably be featuring on your dinner tables tonight I suppose I should probably give you the recipe!

What you need…

1 kg punnet of fresh mussels

2 tins of crushed tomatoes

1 cup white wine

2 brown onions

2 button mushrooms

3 cloves garlic

handful of pitted kalamata olives

bunch of parsley

1 fresh red chilli or chilli flakes

lemon

2 tsp cumin

1 tsp paprika

pinch of saffron

loaf of ciabatta/sourdough

What to do…

Turn on your oven to moderate heat (180degrees).

Finely dice the onion and chilli and slice up the garlic as finely as you can. Add the onion to a large saucepan/pot over medium heat with a good splash of olive oil. Saute until soft and cooked through then add your chilli, garlic and the other spices and cook for a further 1-2mins. Grate half the lemon and add the rind to the pot along with the mushrooms, tinned tomatoes, chopped olives and white wine, stir through and then allow to simmer on low heat for about 5-10minutes.

Place your bread on a tray and chuck it in the oven to crisp up for 5 or so minutes.

Add your mussels and the juice of half the lemon then cover with a lid for about 5mins or until all of the mussels have opened up nice and wide. (if any are still firmly shut discard them!)

Have a taste of your broth and if you think it could do with some more spice sprinkle over some chilli flakes and some chopped parsely.

Grab your bread out of the oven and you’re good to go!

Enjoy!

A

Paella Paella Paella!!

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paella8Espana Espana Espana! Having visited Spain a couple of times myself, Spanish food has quickly become one of my FAVOURITE cuisines and if you hadn’t guessed it already….Paella is one dish that really appeals to me! I just love the idea of sitting down around a big table amongst family and friends to share in a huge paella pan filled with delectable spanish flavours of saffron, rice, fresh seafood and other tastey meats and veggies!

As I seem to have incredible difficulty in following recipes, this dish is a take on Jamie Oliver’s traditional Paella and is perhaps a sllllightly healthier version! By swapping the pork belly he usually includes for a couple of chicken thighs (fat removed) and by cooking the chorizo seperately before adding to the dish, I have significantly reduced the amount of saturated fat in the dish. I perhaps could have made this dish even healthier by omitting the chorizo altogether but we are all entitled to the occasional treat right?! Not to mention the chorizo just really adds another dimension of flavour to the dish! But if you are trying to cut down on those extra calories at night, omitting things like processed meats and choosing leaner cuts of meat such as chicken are great solutions!

What you need… (enough for 4 people)

1.25 cups Spanish paella rice (Aborio rice is a great alternative if you can’t find spanish rice)paella2

2 cups gluten free chicken stock

1 lg brown onion (diced)

3 cloves garlic (crushed)

1 tin crushed tomatoes

1/2 cup dry white wine (optional)

bunch parsely

2 chicken thighs (sliced & trimmed of fat)

300g green sustainable banana prawns (peeled)

150g scallops (halved)paella3

1 gluten free chorizo (sliced)

1/2 red capsicum (chopped)

1/2 cup frozen peas

pinch of saffron

1 tsp paprika

1 lemon

olive oil

What to do…

Firstly, slice your chorizo to a small fry pan and pan fry it until crisp and golden brown. Set aside.

Add your onion to the paella pan with a good drizzle of olive oil and saute until the onion has softened. Then add your garlic and capsicum and cook for a further 2 mins. Finely chop half your parsley (including the stalks) and then add it to the pan along with a pinch of saffron and a tsp of paprika and stir through for 1-2 mins. Add in your chicken thighs and cook for 2-3mins. Add your chorizo and then your rice, stirring for 1-2mins.

Add your tin of tomatoes and then your stock and wine and stir it all through til well combined. Season with salt and pepper then leave the pan on low heat for around 15-20mins or until the rice is almost cooked but still slightly crunchy to the bite. Try not to stir your rice during this time so that your dish develops a beautiful crust on the bottom of the pan. Then add your peas, prawns and scallops and push them down into the remaining fluid. (sometimes you may need to add a little extra stock at this point if your rice is looking a bit dry). Turn the seafood over if necessary to ensure they cook through. Once cooked sprinkle over the rest of your chopped parsley and serve up at the table with a few wedges of fresh lemon and some homemade aoili! (I just stole my aoili recipe straight off the net!) And there you have it..the perfect dinner party dish that will unite any crowd of hungry troupes!

Hasta la vista chicos y chicas!

paella 7     paella6

 

Day 7: Asian inspired tapas

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Tonight is the LAST night of my “meat free” week challenge and I have to say this week has been no where near as hard as I thought! I have actually really enjoyed trialling new recipe ideas with different types of seafood and Mark and I have managed to come up with some crackers if I may say so myself.. with tonight being no exception! After another trip to the Noosa Seafood Market we came home with a mixed bag of a fresh salmon fillet, some big juicy tiger prawns and a handful of scallops…then it was just a matter of deciding what to do with it!

As a true lover of Asian cooking and having a slight obsession with the concept of “share plates” and “tapas” I thought..why not combine the two! And this is what I came up with..

Salmon and avocado Tartare and Prawn and Scallop Lettuce Cups. Originally I thought of making scallop and prawn dumplings but I had some trouble locating wanton wrappers so figured lettuce cups were the next best thing! Both of these dishes were super fresh and tastey and really simple to prepare so the perfect combination for a lazy Sunday night feast!

For the Salmon Tartare..salmon tartare

What you need –

1 large salmon fillet (skinned and deboned)

1 tsp minced ginger

1 lime

3 tsp sesame oil

2 tsp sesame seeds

large handful coriander

1 tsp fish sauce

1 tsp capers

1 eschallot

1/2 avocado

What to do…

Chop up your salmon into small cubes (approx 1cm pieces) and do the same with half an avocado and add them both to a mixing bowl. Grate about 1 tsp of rind from the lime then grab a small mix master/ hand blender and add in your sesame oil, coriander, fish sauce, lime rind, eshallot, capers, ginger and the juice of half of the lime. Whiz up these ingredients until smooth and then add in your sesame seeds. Pour this dressing over your salmon and avocado and mix until combined. Transfer your mixture into a serving bowl and place in the fridge until ready to serve.

Next for your Prawn and Scallop Lettuce Cups:lettuce cups

What you need..

150g scallops

4 large green tiger prawns

3 cloves garlic (crushed)

1 large red chilli

4 med size button mushrooms (chopped)

handful of bean sprouts

1 tsp minced ginger

1 tsp sesame oil

1/2 zucchini (diced)

1/2 red onion (diced)

2 tbs chopped water chestnuts

handful of chopped coriander

1 tsp light soy sauce (or Tamari for a GF version!)

olive oil

What to do..

Heat some olive oil in a fry pan and add your onions, cooking til translucent then add in the garlic, ginger and fresh chilli. Once nice and fragrant add in the chopped mushies and zuchhini. Chop up your scallops and prawns into large chunks and add to the mixture cooking for 4-5mins (or until prawns are cooked through). Add your fish sauce, soy sauce, sesame oil, coriander, chopped water chestnuts, bean sprouts and the sesame seeds and stir through over medium heat for 1-2 mins. Peel off some fresh lettuce leaves and you are just about ready to serve! You could serve up the mixture on ready prepared lettuce cups but I like the concept of placing everything in the middle of the table and letting everyone fend for themselves! It’s much more fun making your own and probably helps everyone to eat slower too! Like most seafood dishes both of these Asian inspired tapas plates are super fresh, healthy and will be sure to curb any seafood craving!

salmon tartare 3   lettuce cups2 day 7