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 SOme fish recipes 
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Post SOme fish recipes
SALMON KEBABS

INGREDIENTS:

SALMON FILLET (ENOUGH TO MAKE 24 X 1” CUBES, ABOUT 10-12 OUNCES)
FRESH SALAD OF CHOICE (PRE PACKED LEAFY OR CRUNCHY SALAD BAGS FROM SUPERMARKETS WILL SUFFICE)
1 X SACHET OF BLUE DRAGON TERIYAKI STIR-FRY SAUCE
ONE-CAL CAESAR SALAD SPRAY
ITALIAN HERBS
4 KEBAB SKEWERS

TIME:

15 MINUTES PREPARATION
20 MINUTES COOKING

METHOD:

CUBE THE SALMON INTO 1” PIECES AND PLACE ON SKEWERS, APPROX. 2-5mm APART
PLACE IN A TUPPERWARE (OR EQUIVEPANT) CONTAINER AND POUR OVER CONTENTS OF STIR-FRY SAUCE
PLACE LID TIGHTLY ON CONTAINER AND GENTLY ROLL TO COVER ALL THE FISH
ALLOW TO SIT AND MARINADE FROM 30 MINS – OVERNIGHT
PLACE IN MIDDLE OF A PRE-HEATED OVEN (FAN ASSISTED) FOR 20 MINUTES AT 180°

PLACE SALAD ON ½ OF PLATE
LIGHTLY SPRINKLE ITALIAN HERBS ON SALAD
ADD A FEW SPRAYS OF CAESAR-SPRAY TO SALAD

ADD SALMON KEBABS TO SECOND ½ OF PLATE
SERVE & ENJOY!

















STIR-FRY KING PRAWNS WITH GARLIC MUSSELS

INGREDIENTS:

400G FRESH COOKED KING PRAWNS
1 X BAG OF MUSSELS DONE IN GARLIC BUTTER (FRESH IF YOU PREFER)
1 X GREEN LEAFY SALAD
1 X RED BALL PEPPER
1 X GREEN BALL PEPPER
1 X RED ONION
1 X PUNNETT OF BUTTON MUSHROOMS
1 X PACK OF MANGE TOUT & BABYCORN
10ML SESAME OIL
1 X CLOVE OF FRESH GARLIC (GRANULES OR POWDER IF PREFERRED)
1 X PACK THREAD OR RICE NOODLES (FRESH OR STRAIGHT TO WOK )

TIME:

PREPARATION – APPROX 30 MINUTES
COOKING – APPROX 20 MINUTES

METHOD:

PRAWNS – RINSE & DRY AND ADD TO SMALL FRYING PAN WITH 5ML OF SESAME OIL, ADD ½ OF GARLIC, COOK SLOWLY FOR 5-7 MINUTES UNTIL THOROUGHLY WARMED
MUSSELLS – ADD DIRECT TO PAN ON HIGH HEAT FOR 2-3 MINUTES THEN SIMMER ON MEDIUM HEAT FOR 10 MINUTES (OR FOLLOW INSTRUCTIONS ON PACK) IF USING FRESH, USE NORMAL COOKING METHOD
VEG – RINSE & CHOP, ADD TO WOK WITH 5ML OF SESAME OIL, COOK ON HIGH HEAT FOR 5 MINUTES, REDUCE HEAT AND STIR ON PRAWNS.
ADD NOODLES AND STIR INTO PRAWN & VEG MIX UNTIL WELL MIXED THROUGH.

ARANGE SALAD IN A ROUND PLATTER FROM THE CENTRE OF THE PLATE BUT LEAVE APPROX 1” AROUND THE EDGE FREE.
PLACE PRAWN, NOODLES & VEG IN CENTRE OF PLATE, LEAVING APPROX 1” OF SALAD ROUND THE EDGE.
ARRANGE MUSSELS ROUND THE EDGE OF THE PLATE.

SERVE AND ENJOY!












SURF & TURF

INGREDIENTS:

2 GOOD LEAN PIECES OF FRESH FILLET STEAK (6-8 OUNCES EACH)
400G FRESH PRE-COOKED KING PRAWNS
1 X BAG OF FRESH NEW BABY POTATOES
1 X PUNNETT OF CLOSED CAP MUSHROOMS
1 X BAG OF FRESH CRUNCHY SALAD
1 X FRESH GARLIC CLOVE (GRANULES OR POWDER IF YOU PREFER)
OLIVE OIL
SEA SALT
BLACK PEPPER
BREAD CRUMBS (FRESH OR RUSKOLINE)
GARLIC POWDER
1 X EGG

TIME:

PREPARATION – APPROX 30 MINUTES
COOKING – APPROX 45 MINUTES

METHOD:

STEAK – RINSE OFF EXCESS BLOOD, IF APPLICABLE, AND COOK TO PREFERENCE
PRAWNS – ADD TO SMALL FRYING PAN WITH OLIVE OIL & GARLIC, COOK SLOWLY UNTIL WARMED THROUGH
POTATOES – RINSE & DRY, ADD TO 1” DEEP OVEN TRAY, LIGHTLY COAT IN OLIVE OIL, ADD A SMALL PINCH OF SEA SALT, BLACK PEPPER & GARLIC POWDER, COOK IN OVEN FOR 45 MINUTES AT 200°, TURNING ONCE
MUSHROOMS – IN TWO SEPERATE, SMALL DEEP PLATES BEAT THE EGG IN ONE, MIX 1-2 GARLIC POWDER INTO BREAD CRUMBS TO DESIRED TASTE. DIP THE MUSHROOMS IN THE EGG AND COAT IN THE GARLIC & CRUMB MIX. PLACE ON A FOIL COVERED BAKING TRAY (SHINY SIDE UP) AND PLACE IN OVEN FOR 20 MINUTES.

PRESENT THE DISH WITH SALAD, POTATOES, MUSHROOMS & STEAK FLAT ON THE PLATE, HAVE THE PRAWNS COVERING THE STEAK.

SERVE AND ENJOY!


Tue Nov 09, 2010 12:52 pm
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