Rib Fillet Steak with Creamy Garlic Prawns

The perfect combination of steak and seafood featuring a silky smooth sauce and plump, delicious prawns
Serves 4
Ingredients
  • 4 rib fillet steaks
  • Olive oil
  • Salt and pepper
  • 50gm butter
  • 4-6 garlic cloves, very finely chopped (or 4 tsp minced garlic)
  • 1kg green king prawns, peeled and deveined, leaving tails intact
  • 300ml thickened cream
  • Parsley to garnish, roughly chopped
Method
  1. Rub steaks with olive oil then season with salt and pepper.  Cook to your liking, cover with alfoil and set aside while you prepare the sauce.
  2. Melt butter in a pan over low to medium heat.  Add garlic and fry gently until softened then stir in cream. Increase heat and simmer the sauce until it thickens and reduces.
  3. Stir prawns gently into sauce.  Allow to simmer for around 5 minutes, turning occasionally, until prawns have changed colour and are just cooked through.  Season to taste.
  4. Transfer steaks onto individual serving plates.  Top with prawns, sauce and chopped parsley.
  5. Serve and enjoy.
Notes
  • Use white pepper to season.  It tastes the same, however, the creamy sauce looks nicer without black spots
  • Infused olive oils add extra flavour when rubbed into your steak.  Garlic, truffle or chilli infused oils are amazing
  • Serve with baby potatoes

MEXICAN SPICED FISH  BURRITOS
​WITH  COLESLAW

You will love this feisty fish dish which is simple to make and ready in a flash.  Trust me, you are going to love it.
Preparation and cooking:  30 minutes (approx)
Serves 4
Ingredients
  • 2 tbsp whole egg mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp lime juice
  • 500gm white fish fillets such as Blue Grenadier or Pink Ling (I used Snapper)
  • 30gm packet taco seasoning
  • 2 tbsp olive oil
  • 8 tortillas (or taco shells)
  • 1 packet coleslaw (shop bought)
  • 1 can corn kernels, drained
  • ​Coriander and extra lime wedges, to serve
  • Red and green chopped chillies (optional)
​Method
  1. Whisk together the mayonnaise, sour cream and lime juice in a small bowl and set aside, ready to serve.
  2. Toss the fish in the taco seasoning to coat (tossing in a plastic bag works famously).
  3. Heat the oil in a large frying pan over medium-high heat.  Cook the fish for 3 to 4 minutes on each side or until cooked through.
  4. Meanwhile, heat the tortillas or taco shells according to packet directions.  Serve the tortillas (or tacos) topped with fish fillet, coleslaw and corn.  Spoon over the dressing then drizzle with lime juice and sprinkle with coriander.  Throw on some chillies.  Serve and enjoy.
Hints
- Keep your meal economical by using cheaper fish fillets (such as Basa or Nile Perch)
- Fire up your palate by using hot taco seasoning and extra chillies
- Create your own coleslaw with a selection of your favourite vegetables
- Throw everything on to the table and let everyone make their own creations

Thanks to www.taste.com.au for the inspiration

Pasta with Chilli Prawns AND Garlic

Quick and easy to make and tastes delicious.
Serves 4
Ingredients:
  • Pasta (sufficient for 4)
  • 2 tbsp olive oil
  • 1 long red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 16 King Prawns, peeled & de-veined (4 per serve)
  • 1/2 cup cream
  • Fresh chopped basil to garnish
Method:
  1. Heat oil in a large frying pan over medium low heat. Gently sauté the chilli and garlic until soft.
  2. Increase heat to medium then add prawns.  Cook for about 5 minutes (depending on the size of the prawns) until golden and cooked through.  Stir through cream.
  3. Meanwhile, cook the pasta according to packet directions.  Drain pasta then add to the frying pan with the chilli prawns.  Toss gently to coat the pasta.  Season to taste with salt and pepper.
  4. Spoon pasta into individual serving bowls.  Top with prawns and chopped basil.  Serve and enjoy.
Note:  The quantities above are just a guide.  Add more garlic and chilli, according to your taste.  I used home-made fettucine, however, this works very nicely with other pasta varieties.

Pan Fried Salmon with Dill Butter

Simple and sensational!
Ingredients:
  • Salmon fillets (skin on)
  • Olive oil
  • Sea salt and ground black pepper
Dill Butter:
  • 50gm butter
  • 2 tbsp chopped dill
Method:
  1. Rub salmon with olive oil then season with salt & pepper.  Heat a little olive oil in pan over high heat.  Place salmon in pan (skin side down).  Leave to cook in oil on high heat for approx 4 minutes until skin is browned and crispy.  Flip salmon and cook for a further 2 to 3 minutes (until cooked to your taste).  Remove from pan and set aside to rest.
  2. Prepare dill butter by melting butter in the same pan as the salmon was fried in.  Stir in dill.
  3. Serve salmon on a bed of mashed potato then drizzle with dill butter.

bbq whole snapper with
​lime and chilli


This is a delicious and easy to prepare dish which I prepared recently using a fresh snapper purchased from our local fish van and some home grown chillies.  Thanks to Taste.com for the recipe.  www.taste.com.au/recipes/26230/barbecued+whole+snapper+with+lime+and+chilli

CHINESE FRIED PRAWN BALLS

Ingredients:
  • 1.25kg green prawns (peeled, deveined & finely chopped)
  • 225gm can water chestnuts (drained & finely chopped)
  • 3 tsp grated ginger
  • 3 egg whites
  • 2 tsp salt
  • 1 tbs cornflour
  • 3 tsp Chinese rice wine (shao hsing) or dry sherry
  • oil for deep frying
Dipping Sauce:
  • 1 tbs soy sauce
  • 1 tbs Chinese rice wine (shao hsing) or dry sherry
  • 1/2 tsp salt
  • 1 spring onion, finely sliced
Method:
  1. Mix prawns, chestnuts, ginger, egg whites, salt, cornflour and rice wine in a bowl. Beat for 5 minutes or until mixture starts to thicken. Add more cornflour if mixture is too thin.
  2. Roll teaspoons of mixture into balls with wet hands.  Roll in cornflour. 
  3. Heat oil and deep fry in batches for approx 3 minutes until golden and crisp.  Drain on paper towel.
  4. Make dipping sauce by combining all ingredients.
  5. Serve on platter with dipping sauce and spring onion.

Asian Style BBQ Prawn Skewers

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These prawns are absolutely delicious.  Please remember:
  • you need time in advance to marinate the prawns (minimum of 2 hours, however, overnight is great)
  • soak wooden skewers in cold water for at least an hour so they don't burn

​Ingredients:
  • 1 kg medium green prawns, peeled but leaving tails intact
  • 3 tbsp sweet chilli sauce
  • Juice of 2 limes, plus extra to serve
  • 1 tbsp fish sauce
  • 1/2 bunch coriander, roughly chopped (extra for serving)
  • 1 long red chilli, finely chopped (remove seeds for mild flavour)
  • 2cm piece ginger, peeled and finely grated
  • 1 clove garlic, finely chopped
  • 1 tsp sugar
  • 1 packet wooden skewers
Method:
  1. Soak wooden skewers in cold water for about an hour in advance so they don't burn.
  2. Combine all ingredients (including peeled prawns) in a large bowl.  Stir to combine.  Cover with cling wrap and refrigerate for at least 2 hours to marinate (or as long as possible).
  3. Skewer 3 or 4 prawns, depending on size, onto wooden skewers.  Reserve marinade for basting.
  4. Preheat BBQ to hot.  Cook the skewers for 3 to 4 minutes, turning every 30 seconds and basting with the reserved marinade, until golden and cooked through.
  5.  Place on a serving plate, drizzle with lime juice and sprinkle with coriander.  Enjoy.

Oysters with Thai Dressing

Serves 24
Preparation time:  15 minutes
Ingredients:
  • 1 tbsp lime juice
  • 2 tbsp sweet chilli sauce
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp very finely chopped coriander leaves
  • 24 oysters in half shell
  • 2 cups rock salt or crushed ice (to serve)
Method:
  1. Combine lime juice, sweet chilli sauce, fish sauce, sesame oil and coriander in a small bowl.
  2. Place oysters on a bed of rock salt or cushed ice
  3. Spoon a little dressing over each oyster.  Serve.

Squid Ink Linguine with pan fried prawns AND sea scallops

This is a luxurious dish and very easy to make.  I bought the hand-made squid ink pasta from my local food markets.
Ingredients:
  • Squid Ink linguine
  • 2 tbsp olive oil (plus extra for stirring through)
  • 1 long red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 3 King Prawns (per serve)
  • 3 Sea scallops (per serve)
  • Flat leaf parsley to garnish

​Method:
  1. Heat oil in a large frying pan over medium low heat. Gently sauté the chilli and garlic until soft.
  2. Increase heat to medium then add prawns.  Cook for about 5 minutes (depending on the size of the prawns).  Add scallops and fry for about 1 to 2 minutes on each side until golden and cooked through.
  3. Meanwhile, cook the linguine according to packet directions.
  4. Drain pasta then toss into the frying pan with the prawns and scallops.  Drizzle with olive oil and season with salt and pepper.
  5. Spoon into individual serving bowls and sprinkle with chopped parsley.  Serve and enjoy.

salt AND pepper salmon

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A delicious, versatile dish which I recently served as part of an Asian Banquet.
Ingredients:
  • 1 tbsp sea salt
  • 1 tbsp cracked black peppercorns
  • 1 tbsp oil
  • 400gm salmon fillets (skin on)

​Method:
  1. Combine salt and pepper in a small bowl.  Sprinkle over both sides of salmon, pressing to stick.
  2. Heat oil in a pan over medium heat. Cook salmon, skin-side down for 3 to 4 minutes. Turn and cook for a further 2 to 3 minutes until golden and cooked to your taste.

Jamie Oliver's Asian Sea Bass with Sticky Rice AND Asian Greens

This is a beautiful combination of fish and Asian flavours.  I used whole baby Barramundi instead of Sea Bass.  Many thanks to Jamie Oliver for this amazing recipe http://www.tv3.co.nz/Asian-Sea-Bass-with-Sticky-Rice-and-Dressed-Greens/tabid/3558/articleID/94579/Default.aspx

Coconut Chilli Prawns

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Ingredients:
  • 8 green king prawns (peeled, deveined, tails intact)
  • 1/4 cup plain flour
  • 1 tsp chilli powder
  • 1 egg
  • 1/2 cup shredded coconut
  • 1/2 cup Panko breadcrumbs
  • Vegetable oil for shallow frying
  • Dipping Sauce:
  • 1/2 cup sweet chilli sauce
  • 1 tbsp finely chopped coriander
  • 1 clove garlic, very finely sliced
  • 1 shallot, very finely sliced
Method:
  1. Place flour and chilli powder in a bowl and toss pawns to coat.
  2. Whisk egg and 2 tbsp cold water together in a shallow bowl. Combine coconut and breadcrumbs in a separate bowl.
  3. Dip prawns (one at a time) in egg mixture and then toss in breadcrumb mixture. Set aside on a plate.
  4. Heat oil in a large frying pan or wok. Cook prawns for 3 to 4 minutes on each side until golden brown and cooked through.
  5. Make dipping sauce by combining all ingredients. Serve and enjoy

Thai Marinated Prawns with Coriander Mayonnaise

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Ingredients:
  • 2 garlic cloves
  • 1 tsp grated ginger
  • 1 red chilli
  • 1 tbsp chopped lemongrass
  • 1 tsp lime juice
  • 1 tsp sugar
  • 1/4 cup peanut oil
  • 1kg green prawns
Coriander Mayonnaise:
  • Juice of 1 lime
  • 1/4 cup chopped coriander
  • 1 cup mayonnaise
Method:
  1. Prepare marinade by placing garlic, ginger, chilli, lemongrass, lime juice, sugar and peanut oil in a food processor.  Process until finely chopped.
  2. Peel and devein prawns, leaving tails in tact.  Add to bowl with prepared marinade. Cover and refrigerate for two hours.
  3. Meanwhile, prepare coriander mayonnaise by combining lime juice, coriander and mayonnaise.
  4. Fry or BBQ prawns on grill over medium-high heat for approx 5 minutes, turning until cooked through.
  5. Serve on a platter with coriander mayonnaise. 

Pan Fried Salmon with Mushroom Risotto

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Serves 4
Ingredients:
  • 2 long salmon fillets (skin on)
  • 1 tbsp olive oil
  • Sea salt and ground black pepper
Risotto:
  • 1 tbsp oil
  • 80gm butter
  • 350gm chopped mushrooms
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 1.5 litres chicken or vegetable stock
To serve:
  • Fresh herbs (eg parsley, chives) finely chopped
  • Flavour infused olive oil (garlic or truffle is perfect)
  • 1/4 cup parmesan cheese, finely grated (or pecorino)
Method:
  1. Place chicken stock in saucepan.  Bring to boil then reduce heat to low to keep warm.  Melt 60gm of the butter in large frying pan and gently fry mushrooms on a medium heat until soft.  Add rice and stir for 1 minute until well coated.  Stir in wine.  Reduce heat to a gentle simmer.  Add chicken stock one ladle at a time, stirring continuously until liquid is almost absorbed before adding the next ladle-full.  Continue stirring and cooking until stock is absorbed, rice is cooked and it is a thick consistency. Add remaining butter and season with salt and pepper to taste.  Cover with foil and keep warm.
  2. Cut salmon in half lengthwise.  Rub salmon in olive oil and season with salt and pepper.  Heat olive oil in frying pan over high heat.  Place salmon in hot pan (skin side down).  It must sizzle to make the skin crispy.  Leave to cook in oil on high heat for approx 4 minutes until skin is browned and crispy.  Flip salmon and cook for a further  2 to 3 minutes (or until cooked to your taste).
  3. Place a serving of risotto on warm plates.  Top with salmon.  Sprinkle lightly with grated parmesan, drizzle with your choice of infused olive oil and garnish with chopped herbs.

Pan fried salmon with Baby Broccoli
and Orange Sauce

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The combination of orange and salmon was sensational.  I served with roasted truss tomatoes.  Thanks to Curtis Stone for the recipe tenplay.com.au/channel-ten/masterchef/recipes/panfried-salmon-with-baby-broccoli-and-orange-sauce

CRUMBED CALAMARI

Looking for something tasty to have with a cold beer …
Ingredients:
  • 1 squid hood, skinned and cleaned
  • 1 cup plain flour, 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Fresh herbs
  • Salt and pepper
  • Oil for deep frying
  • Lemon, aioli and fresh herbs to serve

​Method:
  1. Slice squid into thin slices (about 3/4 cm wide). Place flour and salt in a plastic bag. Add the squid to the bag and shake to coat.
  2. Beat eggs in a small bowl. Combine breadcrumbs, herbs, salt and pepper in another bowl. Try using combinations of chilli, spices or grated parmesan for different flavours).
  3. Coat the squid in the egg mixture (a few at a time) then toss in breadcrumb mixture. Refrigerate for 10 minutes.
  4. Meanwhile heat oil in a deep fryer and line a tray with paper towel. Deep fry the squid in batches until just golden - be careful not to overcook or they will turn into rubber bands!
  5. Place cooked calamari on paper towel to drain excess oil, sprinkle with salt and chopped fresh herbs. Serve with slices of lemon and aioli.

SEA SCALLOPS WITH ASIAN DRIZZLE

Ingredients:
  • 12 sea scallops, roe removed
  • 1/3 cup fresh lime juice
  • 5cm piece fresh ginger, peeled and sliced into thin strips
  • 1 red chilli, chopped, seeds removed
  • 1 tbs sesame oil
  • 1 tsp brown sugar
  • Coriander leaves, torn​
Method:
  1. Combine lime juice, ginger, chilli, sesame oil and brown sugar in a saucepan.  Stir over a medium-low heat until sugar is dissolved.  Reduce heat to low and allow to sit on heat for 2 to 3 minutes to allow flavours to infuse.  Strain and reserve liquid.  Keep liquid warm until ready to serve.
  2. Heat a chargrill pan or non-stick frying pan over a high heat. Fry scallops for 1 to 2 minutes each side or until just cooked through.
  3. Drizzle the dressing over the scallops.  Place scallops in washed shells or on a serving plate.  Add juices left in pan (if any).  Sprinkle with torn coriander leaves.

Chunky Basil AND Lemon Crusted Salmon

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Photo coming soon!
Serves 4
Preparation + cooking:  30 minutes
Ingredients:
  • 4 salmon fillets
  • 1/4 cup breadcrumbs
  • 1 lemon, zest and juice
  • 1 container of Chunky Basil Dip 
Method:
  1. Preheat oven to 180 degrees. Combine Chunky Basil Dip, lemon and breadcrumbs till it forms a sticky mixture.
  2. Place the salmon fillets on a lined baking tray.  Spread a thick layer of basil mixture over each salmon fillet.
  3. Bake the salmon in the oven for about 10 minutes or until cooked to your liking.
  4. Serve the salmon with a rocket and cherry tomato salad.

Seared Salmon with Lemon Creme Fraiche

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Photo coming soon!
Serves 8
Preparation + Cooking:  20 minutes
Ingredients:
  • 1.2 kg salmon fillets, pin-boned
  • 1/4 cup olive oil
  • 8 sprigs thyme
  • 1 cup creme fraiche or sour cream
  • 3 tsp finely grated lemon rind
  • 1/3 cup lemon juice
  • 1 bunch watercress, trimmed
  • 160 gm salmon roe (optional)
Method:
  1. Cut salmon crossways into eight thin pieces.  Place in a large bowl with the oil and thyme.  Season with sea salt and freshly ground black pepper.  Toss the salmon until it is well-coated.  Refrigerate for 30 minutes.
  2. Combine the creme fraiche (or sour cream), lemon rind and 1 tbsp of the juice in a small bowl.
  3. Heat a large non-stick frying pan over a high heat.  Add remaining lemon juice to salmon then toss to combine.  Drain salmon from marinade,  add to pan then cook over a high heat for about 2 minutes on each side or until cooked to your liking.
  4. Spread the creme fraiche mixture on plates, top with salmon, watercress and salmon roe (optional).

Pistachio Crusted Salmon

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Photo coming soon!
Serves 8
Preparation + Cooking:  30 minutes
Ingredients:
  • 170gm pistachios, finely chopped
  • 1/2 bunch dill, finely chopped
  • finely grated zest of 1 lemon
  • 8 small salmon fillets (about 200gm each)

Method:
  1. Preheat oven to 190 degrees (170 fan forced).  Line a large baking tray with baking paper.
  2. Combie pistachios, dill and lemon zest in a bowl.  Press top side of each salmon fillet into the pistachio mixture to coat evenly.  Sprinkle any leftover mixture on fillets.  Press down gently then spray with oil.
  3. Bake salmon for 5 minutes.  Remove from oven and cover loosely with foil.  Cook for a further 5 minutes.  Uncover and allow to stand for 5 minutes before serving.

Hint:  Delicious served with Potato Galettes and steamed snow peas.

Oysters Kilpatrick

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Photo coming soon!
Ingredients:
  • 12 natural oysters in the shell
  • 2 tbsp Worcestershire sauce
  • 2 bacon rashers, finely diced
  • 1 tbsp tomato sauce
  • Lemon and lime wedges to serve

​Method:
  1. Place oysters on a baking tray.
  2. Combine Worcestershire and tomato sauces then drizzle over the oysters.  Top with diced bacon.  Place under a hot grill for 8 to 10 minutes until bacon is golden and crispy.
  3. Serve hot with lemon and lime wedges.

Hint:  line the baking tray with coarse sea salt to keep the oysters steady.

Ideas and Inspiration ...