Author Archives: Stuart



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Stuart

in Recipes, Sauces & Dressings

Salsa verde

Ingredients 1 cup firmly packed herbs (basil, coriander, dill and mint) 1 finely chopped clove of garlic 1tsp Dijon mustard 2tsp capers 1tbs lemon juice 1tbs olive oil Directions Blitz the ingredients until smooth.

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28 Dec 2005
in Recipes, Seafood

Spicy barramundi

Ingredients 2 skinless barramundi fillets 2 tbs sambal oelek 2 tbs lime juice 2 tbs water 1 tbs soy sauce 1 tbs chopped coriander 1 tbs canola oil Directions Cut fish into thin strips. Coat with flour. Combine sauces. Heat oil in medium frying pan cook fish 1 minute each side until brown. Add sambal mixture and cook for 3 minutes or until fish flakes with a fork. Serve with rice and steamed vegies.

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26 Dec 2005
in Recipes, Seafood

Crispy skin salmon with wasabi dressing (serves 4)

Ingredients 1tsp rock salt 2 tsp lime rind 4 salmon fillets 150g baby spinach 2 avocados, chopped 1 red capsicum, sliced 1/2 red onion, halved, sliced 1/4c drained pickled ginger 1 green shallot, sliced 1/2c fresh coriander 100g crunchy noodles Wasabi dressing 1/2c whole egg mayonnaise 1 1/2tbs olive oil 3tsp wasabi paste 3 tsp soy sauce Directions Combine rock salt and lime rind and sprinkle over salmon. Brush salmon with oil and cook until done. Set aside and keep warm. Combine ingredients for dressing. Add salad ingredients together. Serve.

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24 Dec 2005
in Pasta, Recipes, Seafood

Tuna and chilli spaghetti

Ingredients 400g spaghetti 1 tbs olive oil 2 1/2 tbs drained capers 3 cloves garlic, chopped 2 green chillies, deseeded and chopped 200g punnet grape tomatoes, halved 2 tuna steaks 1/3 cup fresh basil 200g baby spinach leaves Directions Cook spaghetti as per packet directions, drain. Meanwhile, sear tuna on each side on a very hot bbq plate for approximately 2 minutes each side. Do not over cook the tuna as it will continue to cook once mixed with the hot pasta. When slightly cooled, slice tuna and set aside. Once the spaghetti and tuna are cooked, saute capers, garlic...

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23 Dec 2005
in Recipes, Seafood

Farmer’s market fish and chips

Ingredients 1 large desiree, russet burbank and white idaho potato 6 silver perch fillets RED CURRY AIOLI 4 egg yolks 2 tbs rice wine vinegar 1 tbs red curry paste zest and juice of one lime 1 cup grapeseed oil salt and pepper Directions Blend all ingredients except oil. Add oil into blended in a thin stream. BATTER 150g plain flour 150g cornflour 400ml can coconut milk 1 cup coriander leaves 1 egg 1/4-1/2 cup soda water 6 ice cubes Directions Blend all ingredients except soda water and ice. Use soda water to achieve consistency of thin custard. Deep fry...

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21 Dec 2005
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