Monthly Archives: August 2013

This Mediterranean style tuna dish delivers with strong flavours and is really easy to cook. A small piece of tuna goes a long way in a filling dish like this.

Ingredients

½ kilo fresh tuna cut into bite-sized pieces
400g penne pasta
½ cup olive oil
3 cloves finely sliced garlic
1 finely chopped red chilli
6 chopped anchovies
200g cherry tomatoes
2 tablespoons capers
200g pitted black olives (drain well)
¾ cup chopped basil leaves
½ cup rocket & baby spinach mix
Rock salt and cracked black pepper

Instructions

1. Cook the pasta, drain and set aside

2. Preheat fry pan to med-high. Add 1 tablespoon of olive oil and cook tuna to your liking, but not longer than ‘just cooked through’. Remove from fry pan and set aside

3. Add the remaining olive oil, garlic, chilli, anchovies, cherry tomatoes, capers and olives. Cook for 5-10 minutes until cherry tomatoes start to soften

4. Mix in the cooked pasta, tuna, basil leaves and rocket & baby spinach mix

5. Serve seasoned with rock salt and cracked black pepper

Extra notes

• Can add a few boiled eggs and avocado at the end for extra body and flavour
• ½ a long red chili or a full small red chili provides sufficient heat

Bored of egg and breadcrumb calamari rings? Spice things up a little with this punchy little number. It’s tangy, delicious and better for you too.

Ingredients

Cleaned squid tubes
400g bag of rocket & baby spinach
3 tablespoons sweet chilli sauce
1 teaspoon soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 ½ tablespoons finely chopped ginger
1-2 tablespoons finely chopped coriander
Olive oil
Limes to serve

Instructions

1. Cut squid tubes down one side and open flat with inside facing up. Score the flesh lightly in a crisscross pattern. Cut into 3cm x 5cm strips

2. Create the marinade by combining sweet chilli sauce, soy sauce, fish sauce, lime juice, ginger and coriander in a glass bowl. Add squid pieces and mix well

3. Remove squid from madinade and pour marinade into a small saucepan. Bring to simmering (will later drizzle over cooked squid)

4. Preheat barbecue (or quality fry pan) to med-high. Drizzle with olive oil, add squid and cook for 2-3 minutes turning regularly

5. Place a large handful of rocket & baby spinach mix onto each plate. Top with squid and drizzle with hot marinade and lime juice

Extra notes

• For a stronger hit, increase the amount of coriander and sweet chilli sauce
• If you have time, let the squid pieces soak in the marinade (in the fridge) for an hour or so

Here’s a tasty little treat to satisfy your appetite or accompany a feed of fish. This S & P squid recipe gets its kick from a hint of Chinese five-spice.

Ingredients

Cleaned squid tubes (cut into rings or scored strips)
Plain flour
¾ teaspoon salt
½ teaspoon chilli powder
1 teaspoon ground white pepper
1 teaspoon Chinese five-spice
Fresh lemon and Aioli to serve

Instructions

1. Preheat deep fryer to med-hot

2. Combine the flour, salt, chilli powder, pepper, and Chinese five-spice in a freezer bag on a plate. Add the squid and coat

3. Cook batches of squid in the deep fryer for 2-3 minutes until the coating turns a crisp golden brown. Drain well on paper towel

4. Serve hot with fresh lemon and Aioli

Extra Notes

• Sweet chilli sauce with a dash of soy is a nice accompaniment
• Great as a side dish or entree
• For cleaner hands and less dish washing, mix ingredients in a freezer bag
• Can also dip the squid in egg before coating
• Additional seasoning before eating is not required

We don’t promote the taking of too many sharks, but if you’re shy of a feed or have one that won’t release, here’s another recipe that’s great for neutralising the strong flavour.

Ingredients

Shark cutlets
100g Panko breadcrumbs
2 eggs
Butter
4 Tablespoons cooking oil
1 lemon
Salt to taste

Instructions

1. Preheat large fry pan with 50:50 oil and butter

2. While fry pan is heating up, crack eggs into a bowl and whisk. Pour breadcrumbs into a freezer bag or onto a plate. Dip the cutlets into the egg then coat with breadcrumbs

3. Cook the cutlets on med-high heat until the breadcrumbs are golden brown and cutlets have cooked through

4. Season with salt and drizzle with fresh lemon juice

5. Serve with a side of salad or steamed vegetables

Extra notes

• Remember to dispatch sharks humanely and immediately after capture. Remove the head, fins, and guts once the shark is dead to help drain the blood and ammonia taste from the flesh
• Goes well with a side of salad or steamed vegetables

We don’t promote the taking of too many sharks, but if you’re shy of a feed or have one that won’t release, here is a recipe that’s great for neutralising the strong flavour.

Ingredients

Gummy Shark cutlets
Soy sauce
Hoisin sauce
Sweet chili sauce
Honey
Garlic, chopped
Cooking oil

Instructions

1. In a large glass or ceramic bowl, mix sauces, garlic and honey. The amount of each sauce is totally up to you depending on personal taste and amount of shark you intend on using. Just make enough marinade to cover shark cutlets in the bowl. A few garlic cloves and a couple of tablespoons of honey are usually adequate.

2. Place marinade in the fridge for half an hour. Use this time to prepare a nice salad or vegetables to accompany the cutlets

3. Heat large fry pan with a couple of tablespoons of oil to med-high

4. Cook the cutlets until the marinade begins to caramelize and the cutlets have cooked through

5. Serve with a side of chips, salad or steamed vegetables

Extra notes

• Remember to dispatch sharks humanely and immediately after capture. Remove the head, fins, and guts once the shark is dead to help drain the blood and ammonia taste from the flesh
• It’s best to let the shark cutlets marinade in fridge for at least 30 minutes. However, if you don’t have time it will still taste good
• This recipe is intended to be pretty simple. Tweak it to your taste, add some extra ingredients and let us know how it goes

Lauren is a lover of all things food, and lets just say she knows her way around the kitchen. When it comes to seafood dishes, this is up there with her all-time favourites. Enjoy!

Ingredients

3 cloves of fresh purple garlic
Green king prawns (can add calamari and fish)
3 tablespoons butter
Chives
¼ cup shaved parmesan cheese
Fresh thickened cream
Salt and pepper
Fresh linguine pasta
1 tablespoon salt for pasta water

Instructions

1. Bring salted water for pasta to the boil

2. Melt butter over medium heat in large sauce pan. Then add garlic and cook for two minutes

3. Add prawns and cook until pink

4. Add fresh pasta to boiling water. Follow packet for cooking time. Be sure to not overcook!

5. Add cream, plenty of parmesan, chives and salt and pepper to prawns

6. Add pasta to prawn and cream mixture

7. Serve immediately. Add cracked pepper, more fresh chives and shaved Parmesan on top

Extra notes

• Also works well with seafood marinara mix
• Can substitute chives with parsley

This tasty fish curry is a great heart-warmer for those cold winter nights, or if you’re a curry fanatic it could well be a new regular dish on the menu.

Ingredients

Thick, flaky fish pieces/chunks – e.g. coral trout, snapper, emperor, etc.
1 heaped tablespoon of green curry paste
1 can coconut cream
1 can of coconut milk
1 small onion, diced
2 garlic cloves, finely chopped
2 Carrots, chopped
Potato, chopped (same amount as fish)
1 cup broccoli
1 cup cauliflower
½ cup baby corn, chopped
Any other vegetables suitable to curries
Salt to taste

Instructions

1. Cook onion and garlic until golden brown

2. Add curry paste and veges and stir for 1-2 minutes

3. Add coconut cream & milk. Bring to the boil, then lower temp to low-med and simmer for 10-15min

4. When the veges are about 5min from ready, throw in the fish

5. Simmer for a further 5-10min until you think it’s ready

6. Serve it up and let stand for about 5 minutes to cool down before eating

Extra notes

• Be careful with the curry paste because it takes until almost the end of the dish for the heat to kick in – 1 heaped tablespoon is a good starting point for a mild-med dish

• Best served by itself but also goes well with rice
• Use a quality curry paste such as Valcom authentic Thai curry paste (or similar) – available in 210g jars at Woolworths