Archive for the ‘Shellfish’ Category

Salt and pepper skewered prawns

Monday, November 5th, 2007

Serves 3-4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
18 king prawns, uncooked
2 tsp sea salt
½ tsp freshly ground black pepper
¼ tsp Chinese five-spice powder
 

Method
1. Peel the prawns leaving the tails intact. Thread each prawn onto a skewer lengthways.
2. Combine the salt, pepper and spice powder in a small bowl.
3. Cook the skewers on a heated barbecue until all sides are browned and cooked through. Sprinkle with half the salt mixture while cooking.
4. Serve the prawn skewers sprinkled with the remaining salt mixture.

Prawn skewers and spinach salad

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
2 tbsp tomato ketchup
2 tbsp soy sauce
2 prawns
2 handfuls baby spinach
1 tsp french mustard
1 tsp white wine vinegar
50ml/2fl oz olive oil
2 tbsp red onion, chopped
Method
1. For the prawn skewers, mix the tomato ketchup, with the soy and marinate the prawns for 5-10 minutes.
2. Thread the prawns onto two skewers.
3. Heat a grill and grill the prawns for 3-4 minutes.
4. While the prawns are cooking make the salad. For the dressing mix the mustard and vinegar, gradually add the oil.
5. Dress the spinach with the dressing and add the red onions.
6. Serve the salad with the prawn skewers on top.

Piri-piri prawns and harissa couscous

Monday, November 5th, 2007

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Note: If the baharat spice mix is unavailable, make your own blend of black pepper, paprika, ground cumin, ground coriander, freshly grated nutmeg and ground cinnamon and keep the unused spice blend in an airtight jar.Ingredients
For the piri-piri prawns
2 red chillies, seeds removed, roughly chopped
1 dried chilli, roughly chopped
½ lemon, juice only
3 garlic cloves, peeled
1 tbsp sweet smoked paprika
4 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp sea salt
½ tsp freshly ground black pepper
12 very large African prawns, shells removed but tails left on, cleaned
For the couscous
200g/7oz wholegrain couscous
400ml/14fl oz boiling water
1 tsp harissa
1 tbsp pomegranate molasses
1 tsp baharat spice mix (available from Middle Eastern stores and some supermarkets)
½ lemon, juice only
1 red onion, finely sliced
1 pomegranate, fleshy seeds only
1 small bunch coriander, roughly chopped
1 lemon, quartered, to serve
Method
1. For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth.
2. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour.
3. Heat a griddle pan until hot and cook the prawns for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through.
4. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous.
5. Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well.
6. To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon.

Oysters with beurre blanc and spinach

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
16 oysters in the shell, well scrubbed
16 fresh spinach leaves, washed and stalks removed
25g/1oz shallot or onion, finely chopped
1 tbsp white wine vinegar
1 tbsp dry white wine
50ml/2fl oz unsalted butter, cut into small pieces
 

Method
1. Pour a couple of inches of boiling water into a large saucepan and place some sort of trivert in the bottom.
2. Thoroughly wash the oysters, place them on a plate and rest it on the top of the trivet. Cover the pan and steam for about 4 minutes.
3. Remove the oysters from the pan and open, taking care to save all the juices that come out of them.
4. Put the spinach leaves in the steamer and steam for 2 minutes. Remove and set aside.
5. Preheat the grill to high. Meanwhile, to make the beurre blanc, put the shallot or onion, vinegar, wine and water into a small pan. Add the juice from the oysters and simmer until only 2 tbsp of liquid are left.
6. Take the pan off the heat and gradually whisk in the pieces of butter, a few at a time, to build up a light emulsion.
7. Remove the oyster meats from their shells and place a folded leaf of spinach into the base of each one.
8. Place the shells onto a baking tray and push very briefly under the grill to warm the spinach.
9. Remove and place the oysters on top. Pour a little beurre blanc over each one and slide back under the grill for about 15-20 seconds to warm through. Serve immediately.

Moules a la Bordelaise

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
900g/2lb fresh mussels, washed and scrubbed
125ml/4fl oz dry white wine
2 tsp sunflower oil
1 shallot, finely chopped
1 clove garlic, crushed
2 tomatoes, skinned, deseeded and chopped
1 tbsp fresh parsley, chopped
1 lemon, rind
salt and freshly ground black pepper
40g/1½oz fresh wholemeal breadcrumbs
knob of butter, melted
Method
1. Preheat a grill.
2. Place the mussels and wine in a large pan, cover and steam over a high heat until they have opened.
3. Strain the mussels and discard the empty half shells and any mussels that have not opened. Reserve the cooking liquor.
4. Heat the oil and sauté the shallot and garlic for 2 minutes.
5. Add the tomatoes, parsley, lemon, salt and pepper and stir in the reserved cooking liquor.
6. Simmer for 2 minutes.
7. Arrange the mussels in a gratin dish. Pour over the sauce and sprinkle with breadcrumbs.
8. Drizzle the melted butter over the top and place under a hot grill until the breadcrumbs are crisp.

Mussel skewers on French bread barrel

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
1kg/2¼lb mussels, cleaned – scrubbed with beards removed
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 bunch basil, picked
200ml/7fl oz dry white wine
50g/2oz butter
1 large or 2 small part baked baguettes
2 plum tomatoes, skinned, de-seeded and diced
30 wafer thin slices pancetta (approx 175g/6oz), cut in half
175g/6oz mozzarella, grated
black pepper to season
Method
1. Melt the butter in a large saucepan.
2. Add the chopped garlic and shallots and saute (without colour) for one minute.
3. Add the drained mussels (discard any that are already open), half the basil, white wine and freshly milled black pepper.
4. Bring to the boil over a high heat and then immediately cover and cook for 4 minutes.
5. Remove mussels from pan with a slotted spoon and strain off the liquid through a fine sieve into a saucepan.
6. Simmer this liquid for 10 minutes over a low heat.
7. After 10 minutes add the rest of the basil, chopped and the tomatoes, leave to infuse over a low heat for a further 8 minutes, keep warm.
8. In the meantime remove mussels from their shells, discard any that haven t opened.
9. Place each mussel on a piece of the sliced pancetta and roll up. Skewer horizontally onto wooden skewer and repeat until you have 10 mussels on each skewer.
10. Place the skewered mussels on a baking sheet.
11. Take the baguettes and cut into 6 x 8cm/3¼in barrels. Carefully remove the centres from each leaving ½cm/¼in perimeter around the sides and base. Place on a baking tray and bake as directed on packet, reducing cooking time by 3 minutes.
12. Place mussel skewers under a preheated grill and cook for 2 minutes on either side under a medium heat.
13. Sprinkle with mozzarella and flash under the grill for a further minute or until the cheese begins to melt.
14. Remove bread from the oven and place in deep serving dishes.
15. Pour mussel juice into the centre of the up-right barrel of bread and place skewer of mussels across the top. Serve at once.

Parmesan baskets with Parma ham and oysters

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
110g/4oz parmesan, finely grated
knob of butter
3 oysters (removed from the shells)
3 slices of Parma ham
a few asparagus spears, blanched
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the parmesan cheese into four piles on a baking tray lined with Teflon.
3. Bake in the oven for 7-8 minutes, or until golden and melted.
4. Remove from the oven and, using a palette knife, shape over a dariole mould or ramekin to form a basket.
5. Gently melt the butter in a pan and fry the oysters for a few minutes. Wrap the oysters in Parma ham, return to the pan and fry for 1-2 minutes.
6. Serve the oysters in the parmesan baskets, topped with the asparagus and seasoned with salt and pepper.

Fried oysters with red pepper coulis and cucumber relish

Monday, November 5th, 2007

Serves 6

Preparation time less than 30 mins

Cooking time over 2 hours

Ingredients
2 dozen live oysters
For the coulis:
4 red peppers, roughly chopped
½ Spanish onion, roughly chopped
½ leek, roughly chopped
3 cloves garlic, roughly chopped
65ml/2fl oz extra virgin olive oil
sea salt and ground white pepper, to taste
For the relish:
2 cucumbers
10 mint leaves, finely sliced
extra virgin olive oil, to taste
lemon juice, to taste
flour
olive oil, for frying
Method
1. For the coulis, place all ingredients in a baking tray. Cover the tray with foil and cook over a low heat for 2-3 hours.
2. Pass the mixture through a mouli and check the seasoning.
3. To make the relish, peel and deseed the cucumbers. Chop them into a fine, neat dice, add the mint and mix with just enough lemon juice and olive oil to bind.
To serve:
1. Shuck the oysters just before serving. Dust them gently in seasoned flour and fry lightly in olive oil.
2. Place the coulis on a platter followed by the oysters.
3. Top each oyster with 1 tsp of cucumber relish.

Note: A mouli is a type of food mill which purées food.

Grilled squid with lemon,garlic and cumin

Monday, November 5th, 2007

Serves 4

Preparation time over 2 hours

Cooking time 10 to 30 mins

Ingredients
4 squid weighing about 250g/9oz each, cleaned
1 lemon, zest only
good pinch cumin
pinch sea salt
olive oil
1 garlic clove, pasted
½ handful of fresh coriander, chopped
Method
1. Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.
2. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of 2 hours in the fridge.
3. Heat your grill plate until white patches start to appear.
4. Remove the squid from the marinade and grill either side for no more than 2 minutes to ensure that you get those lovely black grill lines across the flesh.
5. Push the squid down with the back of a fish slice and do the same with the tentacles.
6. Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.

Kerala king prawn and coconut curry

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
500g/2oz raw tiger prawns, shells off and de-veined
1 tbsp fresh lemon juice
3 tbsp sunflower oil
1 onion, grated
½ tsp ground turmeric
6 whole cardamom pods, lightly crushed to split open
1 tsp chilli powder
1 cinnamon stick
3 garlic cloves, finely grated
2.5cm/1in piece root ginger, finely grated
small bunch fresh coriander
175ml/6 fl oz coconut cream
salt
To serve
plain boiled rice or chapattis, to serve
Method
1. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
2. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
3. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
4. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.
5. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.