Archive for the ‘Seafood’ Category

Prawn Salad

September 5th, 2009

Ingredients:
2 kg green prawns
3-4 radishes, shaved
3 Baby fennel bulbs, shaved
Curly lettuce
Lemon wedges

Marie-rose dressing:
2 egg yolks
1 tablespoon of lemon juice
1/2 teaspoon Dijon musard
1/2 clove of crushed garlic
3/4 cup of olive oil
1 1/2 tablespoon of tomato sauce
2-3 teaspoons of Brandy
1 1/2 teaspoon of Worcestershire sauce
1 teaspoon of double cream
2 dashes of Tabasco

Directions:
1. Boil salted water in a saucepan and add the prawns until just cooked, about 4 minutes.
2. Drain then cool and peel the prawns
3. Make the sauce by putting the egg yolks, lemon juice, mustard and garlic in a food processor until smooth. Slowly add the olive oil in a stream while still processing until thick and creamy. Add the remaining ingredients and add salt to taste.
3. In the individual serving bowls add the lettuce and the shaved radish and fennel. Add the Prawns and drizzle with the sauce

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Quiche

March 3rd, 2009

Ingredients:
1 pkt bought Puff pastry
4 Eggs
500 ml thickened cream
1 cup grated cheese
1 onion (chopped)
Pepper
Salt
Tuna ( 1 tin)
1 cup frozen corn
1 tin Aparagus

Directions:

  1. Chop onion and beat the cream and eggs. Add all other ingredients.
  2. Cut the shapes out of the puff pastry and line greased muffin tin.
  3. Spoon mixture into the pastry lined muffin tray.
  4. Bake about 40 min in 180 Degree Celsius oven.
Note:»
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You can mix or change ingredients to whatever you like some my favorites are
Corn, Fried crispy bacon, Spinach, Leeks, chicken….. Whatever you like.Powered by Hackadelic Sliding Notes 1.6.4

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Abon Ikan

February 21st, 2009

Ingredients:
3 cans of Tuna
1 medium tomato
2 cloves of garlic
1 onion
1 stalk serai , chopped fine only the thick white part of the stalk
1/2 tablespoon of finely grinded chilly

Directions:

1. Grind the onion and garlic.
2. Stir fry with a little vegetable oil. When fragrant add the finely chopped tomato, Tuna, serai and the chilli.
3. Keep stirring on low heat. When it becomes fairly dry you must keep stirring so that it wont burn.
4. The final result should resemble a finely shredded substance.

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Batagor

February 21st, 2009

Ingredients:
2 blocks of Tahu, (bean curd, tofu) cut into 8
125 g peeled baby prawns, chopped
175 g Spanish mackerel, chopped
1 Egg
50 g tapioca flour
2 cloves of garlic, crushed
2 stalks of eschalots, chopped fine
Salt

Ingredients for the batter:
150 g plain flour
50 g rice flour
1 Egg
350 ml water
Pinch of salt

Peanut sauce
250 g fried peanuts, crushed
Chillies, crushed
Salt
2 tablespoons sugar
3 tablespoons of lemon juice
450 ml water

Kecap manis (sweet soy sauce)
Lemon or lime wedges

Directions:
1. Mix the tahu, prawns, fish, egg, tapioca flour, garlic, eschalots and salt until well combined
2. To make the dough: Beat the egg, salt, plain flour and rice flour until smooth, add the water little by little until all is mixed thoroughly
3. Take a block of tahu and spread some of the prawn and fish mixture on the top.
4. Dip the tahu into the batter.
5. Deep fry until brown and crunchy. Drain on some kitchen paper.
6. Make the peanut sauce : Mix all of the sauce ingredients and cook on medium heat. Stir regularly while cooking when cooked take of the stove
7. Serve the tahu with some of the peanut sauce poured over it, a slice of lemon or lime and Kecap manis.

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Cucumber boats with smoked trout mousse

February 20th, 2009

Ingredients:
1 medium cucumber (not too thin)
60 g smoked trout
100 g philadelphia cream cheese
white pepper
12 dill tops or cayenne pepper, to decorate

Directions:

  1. Cut the cucumber into rounds of ca. 1 – 1.5 cm – no need to peel. With a round cookie cutter (ca. 4 cm diametre) out rounds, dispose of the outer skin. Using a melon baller, cut a dip into the cucumber, deep enough to accommodate the mousse, but without cutting through to the bottom. Leave to “sweat” for at least 20 minutes. Before assembling, dry the cucumber “boats” thoroughly with kitchen towel. You can prepare these the day before, if you want, for a dryer result – simply store in a plastic container lined with kitchen towel.
  2. In the meantime, blend the trout and the cream cheese with a fork or in a blender, until well combined. Season.
  3. To assemble, fill a sandwich bag with the trout mousse, tie up, then cut off one edge to create a make-shift piping bag. Dry the cucumber boats with kitchen towel, then fill with the mousse and decorate with the dill tops or some cayenne pepper.

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