seafood

Salt n pepper Squid with homemade aioli

Salt ‘n pepper squid

This extraordinary seafood dish is a crowd favorite. It is easy to prepare, it cooks very quickly, you will need to have all of your equipment ready. Salt ‘n pepper squid is suitable for an entree or main it can even be served as a canape!

Most seafood outlets will sell the squid clean or clean it for you. Cleaning squid isn’t complex, it can get a little messy.

To get your squid to curl make sure you score the inside.

Pieces can be cut into the size of your choice, I usually aim to cut a squid in half and to get 5 pieces from each half (10 per squid) this is a substantial portion when served with salad/fries. If you are making a large quantity, line a tray with baking paper and pre heat the oven to 140C to keep squid warm, this is a handy trick if you are preparing the squid for a dinner party !

The homemade aioli is moorish and surprisingly simple, made with a hand held blender and a tall narrow jug in a couple of seconds !

Salt n pepper squid

Ingredients

4 squid tubes

½ cup flour

½ tsp chili

100grams mixed lettuce

1 lemon

1tsp salt

1tsp pepper

Aioli

1 egg yolk

1/2 teaspoon salt

1/2 cup extra virgin olive oil

2 garlic cloves, crushed

¼ lemon, juice only

1 pinch cayenne pepper

Serves 4

Method:

  1. Cut each squid hood in half lengthways. Using a sharp knife score inside in a criss-cross pattern. Cut each piece in half lengthways. Cut each strip crossways into 4 pieces. Pat dry with paper towel.
  2. Heat 1cm of vegetable oil in a wok or frypan over medium-high heat.
  3.  Combine flour, pepper, salt and chilli in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook, turning, for 2 minutes or until light golden.
  4. Serve with salad greens and lemon wedges.

Aioli:

  1. Crush the garlic extremely well, then add the egg yolk and salt. Whisk together until well combined.
  2. Add olive oil and garlic into a jug, pulse with a stick mixer until garlic is pureed. Add remaining ingredients, turn the stick mixer on whilst it is submerged and pull the stick mixer towards you slowly. The aoili is done !Salt n pepper squid
Advertisements

Steamed Mussels

INGREDIENTS

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional
2kg mussels

4 cloves garlic

2 shallots

3 sprigs parsley

150ml white wine

150ml cream

1 Birdseye chilli (optional)

 

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

To serve:

8 slices toasted crusty bread

3 sprig parsley

1 lemon

40grams butter

  1. Pre heat combination steam oven to full steam.
  2. Remove beard from mussels allow sitting in cold water for 3 minutes rinse thoroughly.
  3. Place mussels in a deep dish and sprinkle with garlic, shallot, parsley, salt and pepper (optional Birdseye chili), Drizzle over the wine and cream sauce.
  4. Steam for 12-18minutes until all mussel shells open (do not eat the mussels that do not open).
  5. Serve in 4 bowls, sprinkle with parsley, add a lemon wedge and crusty bread and butter.

    Steamed mussels Italian style with pasta

    Steamed mussels Italian style with pasta

Options

For Thai flavoured mussels try using a 400ml can of coconut milk (no cream), chilli and lemongrass

For Spanish flavoured mussels use a can of tomatoes (no cream) and chorizo

For Italian flavoured mussels use a 400ml can of tomatoes (omit cream) and add 1Tb of mixed basil and oregano

For a more filling meal, cook up 100grams of pasta per person and toss the sauce and mussels through the pasta.

Steamed Italian style mussels with pasta

Steamed Italian style mussels with pasta

Last minute entertaining made easy with Five Tastes make at home meals!

Last minute entertaining made easy with Five Tastes make at home meals!

Emperor's Nasi Goreng

Having invited dinner guests with very short notice, I was confronted with the dilemma of what to cook for them with the minimal time I had.  I went into overdrive wondering about what last minute meals I could plan.  Of course, whatever I chose would need to knock their socks off. So I headed to my local supermarket and grabbed some fresh seafood and a couple of Five Tastes make at home meals. I wanted to impress my guests and knew the quality and flavours of Five Tastes would help me achieve that.

IMG_0119

Adding my own creative flair, I added a few bits and pieces to two of the meal packs, the result?Julienne snow peas used as a garnish

The Emperor’s Nasi Goreng with Balmain bug tails and prawns and The King’s Laksa with prawns, scallops and fresh curry leaves.

I love incorporating seafood as Sydney has access to the best range of fresh wild caught seafood.

IMG_0047

The Nasi Goreng packet serves three, however I used it as an entrée for four people. I added 400 grams of Balmain bug tails and 400 grams of prawns as well as an egg for each serving. Simply fry the Balmain bug tails and prawns for 2 minutes each side and with the other meats on the packet instructions. The servings were more than ample.

IMG_0051

The Emperors Nasi Goreng was unctuous, spicy and gratifying.  Given my goal of knocking the socks off my guests, I added some extra red and green chili to the mix and garnished with julienne snow peas. May I say, my mission was certainly accomplished!

Emperor's Nasi Goreng

The Laksa serves four.  I added 500 grams of prawns and 300 grams of scallops to the mix. Cook the scallops for 2 minutes each side and add with the prawns as per instructions. The King’s Laksa was heart warming, satisfying, yet overwhelmingly moreish, the dish was garnished with the prawns, julienne snow peas and extra chilli. The added chili and fresh curry leaves made for a pleasantly piquant dish.

King Prawn Laksa

Five Tastes meal kits with some fresh ingredients saved me time. My guests didn’t even notice!

IMG_0046

Simple, quick, delicious and nutritious!

Watch this space for this delicious recipe. You’ll learn how to make this meal from start to finish in 12minutes!IMG_7627.JPG

Sydney Fish Markets Pyrmont

If you are looking for a great place to purchase the freshest seafood in Sydney and to grab a bite to eat head down to the Sydney fish markets in Pyrmont. Its a great day out, with food stalls, flowers, yum cha all with a water view !

Seafood is fresh, staff are super friendly and it’s got loads of food stalls and restaurants within.

Watch this space, recipes on the way !

 

mixed seafood plate for lunch blue swimmer crabs big mud crabs beautiful squid Fresh fish

 

Super quick weeknight dinner !

Phil’s pasta

This pasta dish is named after the man that enjoyed it the most ‘Phil’. Phil is new to cooking and wanted some easy pasta dishes. This pasta dish is made using two pots, so there is very little cleaning !

Best part of all, using the power boost setting on my induction cooktop, this meal is ready in about 15 minutes ! Yup – that quick !

Give this flavour packed tuna pasta a try!

Serves 2

Using my induction cooktop this dish is cooked from start to finish in minutes !

Using my induction cooktop this dish is cooked from start to finish in 15 minutes !

200grams spaghetti

1/2 punnet cherry tomatoes

4 sprigs parsley

1 birdseye chilli (can be omitted if you wish)

2 shallots

1 clove garlic

1 195 gram tin of tuna in olive oil

1tsp capers

Salt and pepper

 

1. In a medium sauce pan place 300mls water and 1tsp salt. Place saucepan onto induction cooktop and select Power Boost setting, bring to the boil.

2. Whilst you are waiting for the water to boil,  being to chop tomatoes into quarters, finely chop parsley, chilli, shallot and garlic, use a fork to break up tuna.

3. As soon as the water begins to boil, drop pasta in and stir for 30 seconds, stirring prevents sticking, cook as per packet instructions, use the timer on your induction cooktop.

4. If you hadn’t finished chopping the tasks from step 2, complete those. Set aside 1 pinch of parsley.

5. Place all remaining ingredients including the olive oil from the tuna into a non stick fry pan, sprinkle with salt and pepper, place onto induction cook top to a medium setting, and allow sauce to simmer.

6. Drain pasta, stir pasta through sauce.

7. Divide into 2 bowls, sprinkle with parsley.

*if you do not have an induction cook top this recipe will still work, however it will take longer for the water to boil and the pasta to cook, as with inductions speed and power a litre of water boils in a minute and a half. 15 minutes based on pasta that cooks in 9 minutes.