Scallops with Coriander

Ingredients:

• 300 g scallops
• 1 green shallot, cut into 3 cm pieces
• 3 cm piece of ginger, peeled
• 1 cup chicken stock
• 1 tsp cornflour
• 2 tsp chopped fresh coriander
• ¼ tsp fresh red chilli, seeds removed, chopped
• 1 clove garlic, minced
• ¼ tsp sugar

Method:

1. Cut the shallot pieces and ginger into thin, match-stick like strips.
2. Add shallots, ginger, coriander, chilli, garlic and sugar to a small bowl and set aside.
3. Heat half stock in a pan and add scallops. Boil for one or two minutes.
4. Remove pan from heat, use tongs to remove scallops from pan and arrange them on scallop shells. Place in an oven to keep warm.
5. Add remaining stock to pan, place back on stove top bring to boil and mix in cornflour. Simmer and stir vigorously until thick.
6. Add the bowl of remaining in ingredients and stir until mixed evenly. Simmer until warmed through. Remove from heat.
7. Remove scallops from oven and ladle sauce over them. Serve immediately.

BBQ Tiger Prawns

Ingredients:

• 2 stems lemon grass, pale section only, coarsely chopped
•  16 fresh kaffir lime leaves, coarsely chopped
•  2 fresh red birds-eye chillies, de-seeded, finely chopped
•  4 garlic cloves, minced
•  4 cm-piece fresh ginger, peeled, finely chopped
•  1/2 bunch fresh coriander, coarsely chopped
•  160 ml (2/3 cup) olive oil
•  2 TBSP soy sauce
•  2 TSPs sesame oil
•  1 kg large green tiger prawns, peeled leaving tails and heads intact, de-vein

Method:

1. Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.
2. Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30+ minutes (or overnight) to develop the flavours.
3. Preheat a barbecue on high, then reduce to low. Cook prawns on preheated plate, turning occasionally, for 4 minutes or until they change colour. Remove from heat.
4. Serve with salad.

Spicy Barbecued Barramundi

Ingredients:

• One large fillet barramundi per person
• 1 1/2 tablespoons extra virgin olive oil
• Seasoning
  
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon lemon pepper to taste
  • ½ teaspoon sea salt to taste
• Garlic Butter
  • 3 tablespoons butter
  • 2 large cloves garlic, chopped
  • 1 tablespoon chopped flat leaf parsley

Method:

1. Preheat barbecue to high heat.
2. Seasoning: In a small bowl stir together the garlic powder, onion powder, paprika, lemon pepper and sea salt & sprinkle the seasoning onto the barramundi fillets.
3. Garlic Butter: In a small saucepan, over medium heat, melt the butter with the chopped garlic and parsley. Remove from heat when the butter has melted and set aside.
4. Lightly oil barbecue plate & barbecue fish for 7 minutes then turn.
5. Drizzle with garlic butter & cook for a further 7 minutes or until easily flaked with a fork. 
6. Drizzle with olive oil before serving.

Crumbed Fish

Ingredients:

• 1 fish fillet per person
• Olive oil 
• Cooking oil spray
• Polenta
• Rice crumbs
• Salt & Pepper

Method:

1. Pre-heat oven to 200 C
2. Using a pastry brush, paint a baking tray liberally with olive oil
3. Rub the fish fillets over the baking tray, both sides, to coat with oil and set aside
4. Combine a 50/50 mix of polenta and rice crumbs on a tray sufficient to coat all the fillets
5. Taking one fillet at a time, turn it over several times in the polenta/rice crumb mix until evenly coated and place on the baking tray
6. Spray the exposed sides of the fillets with oil & place baking tray in oven
7. Bake for about 30 minutes

Serve with chips  (I usually cook a tray of frozen chips in the oven at the same time as the fish)  & salad. Enjoy!

Finnan Haddie

Ingredients

• 1 large onion, thinly sliced
• 500 gm smoked haddock or cod, skin removed and cut into 2 cm pieces
• 1 2/3 cups milk
• 1/2 tsp cracked pepper
• 1 1/2 tsp mustard powder
• 20 gm butter or margarine
• 2 heaped tsps cornflour
• 1 shallot, finely chopped

Method

1. Place onion over base of a large pan and arrange over onion.
2. Blend milk, pepper and mustard: pour over fish. Bring slowly to the boil. 
3. Reduce heat to low, simmer covered for 5 minutes.
4. Uncover and simmer for a further 5 minutes.
5. Remove fish and onion, with a slotted spoon, to a serving dish & keep warm.
6. Simmer mixture in pan, uncovered, for a further 5 minutes.
7. Add butter/margarine to pan and stir until melted through.
8. Mix cornflour in a cup in a little cold water until smooth, add to mixture in pan and whisk rapidly to avoid lumps. Stir until mixture thickens.
9. Pour over haddock, grind some black pepper on top, & serve.

Suggestion: Serve with boiled jasmine rice and cooked broccoli.

Salmon & Potato Pie

Ingredients

• 400 gm tin pink salmon
• 1 tbsp margarine
• 1 cup milk
• Juice one lemon
• Chopped coriander to taste
• Pepper to taste
• 1 bunch asparagus
• 2 tbsp plain GF flour or cornflour
• 2 large potatoes, peeled, cooked & mashed 

Method

1. Pre-heat oven to 200 C
2. Cut asparagus into 2 to 3 cm pieces and fry in a non-stick pan until tender, set aside
3. Melt margarine in the pan
4. Add flour, stir rapidly to make an even paste
5. Add milk gradually continually whisking to ensure no lumps form
6. Cook until thickens
7. Add salmon, coriander, lemon juice, pepper and asparagus, mix evenly
8. Place in a greased pie-dish. Top with mashed potato.
9. Brown in oven (approximately 25 minutes)

Enjoy. This is a simple, yet very tasty dish.

Prawn Salad

This was a real hit at Christmas lunch this year!

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Ingredients

• 1 kg cooked prawns, peeled (tails on) and de-veined (store in fridge)
• 1 pkt rocket lettuce leaves, washed & dried (store in fridge in plastic bag)
• 1 lemon, juiced
• 2 medium sized ripe avocados, cut in eights length-wise and skin (store in fridge in a sealed container with the lemon juice sprinkled over)  
• 2 limes, 1 juiced & 1 quartered
• 1 small red chilli, seeds removed & finely chopped
• 1/2 tsp Tabasco sauce
• 1 heaped tbsp tomato sauce
• 1 cup Praise, or other GF, mayonnaise

Method

1. Dressing:
• In a small jug, mix together mayonnaise, tomato sauce, line juice, chilli and Tabasco sauce. 
• Cover with cling-wrap & store in fridge  
2. To Serve:
• Evenly spread rocket on a medium to large serving plate
• Arrange avocado & prawns evenly over the lettuce
• Serve on individual plates with a wedge of lime--allow people to add their own dressing to taste