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SEAFOOD

SEAFOOD MARINARA

Ingredients

1 tbsp olive oil,2 cloves garlic(finely chopped),1 small onion(finely chopped),1 cup white wine,3tbsp tomato paste,1/4 tsp red pepper flakes,10 large green prawns(peeled and deveined),10 tassie scallops(rinsed),10 fresh oysters or mussels(rinsed)and whatever other seafood you care to add(experiment)1/4 cup parsley(chopped),2 cups cooked and drained pasta!

Method

In a large skillet, heat oil over med-high heat,stir in onion and cook for 2 minutes,add garlic and cook for further 30 seconds,add white wine and simmer for 2 minutes.Stir in tomato paste and red pepper flakes(add some water if needed)bring the sauce to a simmer and add seafood,cook for 3 minutes.Add the parsley, pepper to taste.

serve immediately over pasta!...serves 3-4..


BALMAIN BUGS WITH MANGO SAUCE

balmain bugs in mango sauce

Ingredients

8 large green balmain bugs,or 2 large green lobster tails,1 large or 2 small mangos,2-3 tbsp sour cream,1/4 cup lemon juice,1tsp soft brown sugar,2-3tsp thai sweet chilli sauce.

Method

Place bugs(lobster) in a saucepan of lightly salted boiling water,simmer uncovered for 4-5 minutes,till shells have changed colour(orange red colour).Gently separate the heads from the bodies,using a sharp pair of kitchen scissors,cut along the underside of the bug and gently remove the meat,cut each piece of meat in half (lengthwise).

Mango sauce

Peel the mangos,remove the seed and roughly chop the flesh,place the flesh in a food processor,add the cream,juice and sugar and chilli sauce,process for 20-30 seconds or until smooth.Cover and chill till needed...if the sauce is too thick add more cream or lemon juice.When ready to serve ,heat the sauce and pour over the bugs...serve with veges of your choice...


BEER BATTER FISH AND CHIPS

beer batter fish&chips

Ingredients

4 fish fillets,2 cups self raising flour,1 1/4 cups of beer,oil for deep frying, cornflour, salt and pepper.

Method

Skin fillets, remove as many bones as possible.Lightly coat in cornflour,sift flour,salt and pepper into a small bowl, add beer gradually, beating well until smooth,

and a good pouring batter consistency.

Dip the fish into batter to coat, deep fry in hot oil for 1 minute, remove, drain,allow oil to re-heat, refry until golden brown, drain on absorbent paper before serving.

serve with chips,tartare sauce, or vinegar.


LOBSTER THERMIDOR

lobster thermidor

Igredients

750g(11/2lb)cooked lobster,1 cup milk,1 small onion,3 cloves garlic,1 bayleaf,30g(1oz)butter 2tbsp flour,30g extra butter,4 shallots,1/2 cup dry white wine,1 cup cream,salt and pepper,1/2tsp mustard,125g (4oz)gruyere cheese.
Method

Cut lobster in half,remove flesh, cut into large pieces,reserve shells.Combine milk with peeled and sliced onion,cloves and bayleaf,bring to boil ,strain and reserve liquid.

melt butter in fry pan, stir in flour and cook 1 minute (without browning), gradually stir in hot milk,cook and stir till mixture boils and thickens, set aside

Melt extra butter in pan ,add chopped shallots,cook for a few minutes,add wine(reduce over high heat till half the quantity,add the white sauce and cream,season with salt,pepper and mustard,cook gently ,stirring for 5 minutes.

Stir in 3/4's of the grated cheese,stir till cheese melts,add lobster meat,place mixture into lobster shells,sprinkle with remaing cheese,brown under hot griller(broiler)or in hot oven.

Serves 2...serve with veges of your choice...


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