Archive for the ‘Shellfish’ Category

Prawn and haloumi skewers with mint

Monday, November 5th, 2007

Serves 4

Preparation time 30 mins to 1 hour

Cooking time less than 10 mins

Ingredients
12 long thick stalks of rosemary or bamboo skewers
12 king prawns, peeled and de-veined
1 pineapple, peeled and chopped into equal sized chunks
250g/9oz haloumi cheese, chopped into equal sized chunks
For the Salsa
5 large red chillies, pricked with a fork
1 lime, finely grated zest and juice only
1 tsp sugar
5 tbsp peanut, groundnut or corn oil
¼ bunch of mint, leaves only, chopped
1 vine-ripened tomato, peeled, de-seeded and chopped
Method
1. Strip the leaves from the rosemary stalks, keeping a tuft at the top. Soak stalks or skewers in cold water for 30 minutes to prevent them from burning on the barbecue.
2. To make the salsa, cook the chillies on a hot griddle plate or barbecue until charred. Place in a small bowl and cover with cling film. When cool, remove the skin and seeds and tear the flesh into strips. Place in a clean bowl and toss with the lime zest and juice, sugar, oil, mint and tomatoes.
3. Thread a prawn, a piece of pineapple and a piece of cheese onto each skewer. Repeat once more, finishing each skewer with a prawn.
4. Grill on a hot griddle pan or barbecue until the prawns are cooked through and the pineapple and cheese are slightly charred, about 5-8 minutes.
5. Serve with a liberal drizzle of salsa.

Simple sweet and sour prawns

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
16 raw, large tiger prawns, fresh or defrosted

For the marinade
285g/10oz jar of sweet and sour sauce
Method
1. Preheat the grill or barbecue.
2. Place the prawns into a large bowl and pour over the sweet and sour sauce.
3. Cover and leave to marinate in a cool place for 10 minutes.
4. Place the prawns into a wire rack or alternatively thread onto soaked wooden skewers.
5. Cook over the barbecue or under the grill for 4-5 minutes, brushing with the remaining sauce. Turn frequently until the prawns turn pink.
Tip: Choose from a selection of other prepared sauces which are available.

Crab, saffron and leek quiche

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
225g/8oz shortcrust pastry
100g/4oz leeks, outer leaves and tops removed
a pinch of saffron strands soaked in 1 tbsp warm water
15g/½oz unsalted butter
300ml/10fl oz fish stock
25ml/1fl oz Noilly Prat or other dry vermouth
a little lemon juice and salt
salt
a pinch of cayenne pepper
3 eggs
120ml/4fl oz double cream
175g/6oz white crab meat
Method
1. preheat the oven to 190C/375F/Gas5.
2. Roll out the pastry and line a 20cm/8in flan ring. Prick the pastry, cover it with greaseproof paper and fill with baking beans. Bake for 10 minutes the remove the beans and paper and leave to cool.
3. Slice the leeks and boil them in lightly salted water for 10 minutes until really soft. Drain and place in a pan. Add the soaked saffron with the butter and drive off the excess moisture by stirring over a high heat.
4. Boil the fish stock and Noilly Prat together to reduce it to about 25ml/1fl oz. Add the lemon juice, salt and cayenne pepper then beat into the eggs and cream. Line the pastry case with the leeks and sprinkle with crab meat over the top. Pour over the eggs and cream and bake in the oven for 20 minutes. You can serve this either hot or cold.

Herb-crusted mussels

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
2 tbsp olive oil
½ pepper, de-seeded and diced
2 garlic cloves, peeled and chopped
3-4 tbsp white wine
1 tbsp tomato purée
1 tbsp chopped basil
pinch of salt and freshly ground black pepper
55g/2oz herb breadcrumbs
olive oil, to drizzle
To cook the mussels
½ glass white wine
1 garlic clove, peeled and chopped
1 tbsp fresh thyme leaves
8-10 large mussels
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a pan and sauté the pepper and garlic cloves for 2-3 minutes, to soften. Add the wine, tomato purée, basil and seasoning to the pan and heat for a further two minutes.
3. To cook the mussels, heat the white wine, garlic clove and thyme in a pan and then add the mussels. Cook for 3-4 minutes or until all the mussels have opened.
4. Remove the top shell from the cooked mussels and place on a baking tray. Pour the tomato sauce over the mussels and top with the herb breadcrumbs. Drizzle with olive oil and bake in the oven for 8-10 minutes or until crisp and golden.
5. Serve with crisp toast if desired.

Malaysian prawn fritters with crispy seaweed

Monday, November 5th, 2007

Makes 20

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
450g/1lb raw prawns, shelled and de-veined
225g/8oz fresh bean sprouts, rinsed
120g/4½oz plain flour
2 tsp baking powder
2 small, fresh red chillies, seeded and finely chopped
1 tsp ground coriander
½ tsp ground turmeric
2 tbsp finely chopped spring onions
2 tbsp finely chopped fresh coriander
1 tsp salt
2 eggs, beaten
400ml/14fl oz oil, preferably groundnut, for deep-frying
freshly ground black pepper
For the seaweed
1.25kg/12oz bok choi
900ml/30fl oz groundnut oil
1 tsp salt
2 tsp sugar
50g/2oz pine kernels, lightly roasted
Method
1. Finely chop half the prawns.
2. Combine the chopped prawns with the bean sprouts, flour, baking powder, chillies, ground coriander, turmeric, spring onions, fresh coriander, salt, pepper and eggs. Mix well.
3. Take a dessertspoonful of the chopped mixture, place one whole prawn on top and press it into the mixture so that the prawn is set in. Continue until you have used up all the mixture and whole prawns.
4. Heat the oil in a deep-fat fryer or a large wok.
5. Deep-fry the fritters, a few at a time, for 2-3 minutes, until they are golden brown. Drain them on kitchen paper and serve at once.
6. For the seaweed, separate the stalks from the stem of the bok choi and then cut the green leaves from the white stalks.
7. Wash the leaves in several changes of cold water, then drain them thoroughly and dry in a salad spinner.
8. Roll the leaves up tightly, a few at a time, and finely shred them into strips 5mm wide.
9. Spread them out on a baking sheet and put them in an oven preheated to 130C/250F/Gas 1 for 15 minutes to dry slightly.
10. They should not be completely dry or they will burn when fried. Remove from the oven and leave to cool. This can be done the day before.
11. Heat a wok over a high heat, then add the oil. When the oil is hot and slightly smoking deep-fry the greens in three or four batches. After about 30-40 seconds, when they turn crisp and green, remove them immediately from the wok and drain well on kitchen paper.
12. Leave to cool.
13. Toss the crispy greens with the salt and sugar.
14. Garnish with the pine kernels and serve.

Stuffed crab

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Taken from her book Flavours of India, this recipe has an Indian twist on shellfish.Ingredients
2 large crabs and their cooked meat
4 tbsp olive oil
175g/6oz onions, finely chopped
4 garlic cloves, peeled and finely chopped
2 meduim tomatoes, cut into small dice
2-3 fresh hot green chillies, finely chopped
4 tbsp fresh finely chopped green coriander,
2 tbsp lemon, juice only
¾ tsp salt and freshly ground black pepper
about 6 tbsp dried breadcrumbs
Method
1. Preheat the oven to 180C/350F/Gas 4 and preheat the grill to medium high.
2. Open up the crabs by pulling off their lower shells. Remove all the crabmeat, break it up into small lumps and save. Save the crab backs, they will be used for serving.
3. Heat 3 tbsp of oil in a frying pan over a medium high heat. When hot, put in the onions and garlic. Stir and fry until they turn golden. Put in the tomatoes. Stir and fry until the tomatoes are soft. Add the chillies. Stir once or twice. Now put in the coriander, crabmeat, lemon juice, salt and pepper, mix and taste . Turn off the heat and mix well.
4. Spoon the crabmeat into the two crab backs. Spread the breadcrumbs over the top, dribble over the remaining 1 tbsp of olive oil and bake in the oven for 10-15 minutes until heated through. Brown the top quickly under the grill.

Grilled scallop and snails on Thai-curried butternut squash puree with sweet potato crisps

Monday, November 5th, 2007

Serves 3

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
400g/14oz butternut squash
500ml/17fl oz peanut oil
1 smallish orange fleshed sweet potato
2 red peppers, quartered, seeds and stem removed
3 red chillies, halved lengthways, stem removed
6 cloves garlic, sliced fine
200g/7oz ginger, peeled and finely sliced
100g/ 3½oz galangal, peeled and finely sliced
5 lime leaves
2 lemon grass stems, outer two layers removed, then finely slice the bottom 6cm
50g/2oz grated pale palm sugar
6 large diver caught scallops, out of the shell, cleaned
50g/2oz butter
1 clove garlic, finely sliced
18 snails, prepped, in brine
150ml/5fl oz roast chicken jus
the juice of one lime
a handful of chopped parsley
a handful of mizuna leaves
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6. Place the squash on a baking tray and roast until cooked and the skin has darkened, about 45 minutes.
2. Meanwhile, peel the sweet potato, then using a vegetable peeler, peel thin strips of potato until you have a pile of ribbons.
3. Heat the peanut oil up in a wok to 170C/325F. Cook the ribbons in small batches until crisp and golden, then drain well on kitchen paper, salt lightly.
4. Turn the oil up to 180C/350F and add the 8 pepper quarters and fry until darkened and softened, remove and drain. Cook the chillies the same way, drain.
5. Cook the garlic, then the ginger and galangal all in the same way, cooking only one ingredient at a time, until you have a pile of fried tasty bits.
6. Place them all in a food processor and whizz to a fine paste with the lime leaves and lemongrass. Don t clean the processor, but remove the paste to a clean jar (it will keep in the fridge for 2 weeks).
7. Once the squash is cooked remove it from the oven and cut in half lengthways, scoop out the seeds then scoop the flesh from the skin and place in the food processor. Add the palm sugar, a tsp of salt and half the paste, blitz to a fine purée and taste for seasoning – add more curry paste if desired.
8. Pour 2 tablespoons of oil onto a cold plate, and once cooled lay the scallops on top, then turn over to coat with the oil. Heat a skillet up and when smoking, place the scallops on and cook for 60 seconds each side to get them just beyond rare. Leave to rest in a warm place for a few minutes.
9. Heat up a small pan and add the butter, cook to a brown butter stage then add the garlic and swirl for 5 seconds, add the drained snails and toss for 5 seconds more, then add the jus and lime juice and cook to a syrupy glaze, finish with the parsley and a pinch of salt.

Steamed lobster, stir fried with blackbean and chilli sauce

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1kg/2¼lb live lobster chopped into 8 pieces
2 tbsp ginger, peeled and chopped roughly
3 cloves garlic, peeled and crushed
2tsp salted black beans
½ Spanish onion, peeled and sliced into wedges (approx. 1cm/½in wide)
4 Chinese shallot stems, trim off roots, clean, cut into approx. 5cm/2in lengths
½ red pepper, deseeded and cut into approx. 2cm/¾in squares
4 large red chillies, de-stemmed, cut into half lengthways and deseeded
1 tbsp peanut oil
2 tbsp Shaoxing wine
½ tsp white sugar
22ml/1½tbsp light soy sauce
1/8tsp sesame oil
¼tsp Chinese black vinegar
1 tsp oyster sauce
7.5ml/1½ tsp chicken stock
small bunch of coriander, leaf only, washed

NB. This recipe uses peanut oil.

Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
Method
1. In a boiling Chinese steamer, place in the lobster pieces then steam for approximately 5 minutes and then remove immediately.
2. In a wok, heat peanut oil up to smoking point. Toss in ginger, garlic, onions, blackbeans and stir-fry vigorously for 2 minutes.
3. Add shallots, red pepper and chillies then stir-fry vigorously for a further 3 minutes.
3. Quickly add xaoxing wine (sherry), stir-fry for 1 minute, add sugar, soy, and oyster sauce and chicken stock. Stir-fry for 2 minutes.
4. Finally, add sesame oil and black vinegar.
5. Quickly toss in cooked lobster and stir-fry everything together for 2 minutes.

To serve:
Serve lobster on large white platter and garnish with coriander.

Prawn pasta with peppers and cream

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 tbsp vegetable oil
340g/12oz raw prawns, shelled and deveined
½ red pepper, finely sliced
½ yellow pepper, finely sliced
salt
2 cloves of garlic, finely chopped
1 tbsp hot chilli sauce (optional)
150ml/5fl oz double cream
340g/12oz pasta, cooked to packet instructions
small bunch of fresh basil leaves, shredded
freshly ground black pepper
 

Method
1. Add the oil, prawns and peppers to a large frying pan, season with a little salt and stir-fry over a high heat for about a minute. Add the garlic and fry until the prawns are cooked through.
2. Add the chilli sauce (if using) and mix well. Pour in the cream and cook until the sauce has slightly thickened, then add the pasta to warm through.
3. Remove from the heat and fold in the shredded basil. Season to taste and serve immediately.

Chilli prawns with jasmine rice

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the prawns
3 tbsp groundnut oil
4 large garlic cloves, crushed
1 tbsp root ginger, grated
3 medium red chillies, deseeded and finely chopped
200g/7oz raw tiger prawns, shelled and deveined
400ml/14fl oz hot vegetable stock
3 tbsp tomato ketchup
½ tbsp light soy sauce
½ tsp brown sugar
1 lime, juice only
1 tbsp cornflour mixed with 2 tbsp water
2 spring onions, chopped on the diagonal
1 large handful coriander, roughly chopped
To serve
250g/9oz jasmine rice, cooked
coriander sprigs, to garnish
1 lime wedge
Method
1. Heat a wok over a high flame and add the groundnut oil.
2. Add the garlic, ginger and chillies and stir fry for 30 seconds.
3. Stir in the tiger prawns and cook for a further 30 seconds, until the prawns start to turn pink. Pour in the hot vegetable stock and bring to the boil.
4. Add the ketchup, light soy sauce and brown sugar and mix well.
5. Add the lime juice and the blended cornflour. Cook until reduced and slightly thickened – about 5-8 minutes.
6. Scatter over the spring onions and coriander.
7. Ladle the prawns onto two serving plates and accompany with a portion of jasmine rice each. Garnish with a few sprigs of coriander and a wedge of lime.