Crab Cakes Recipes

Ingredients 500 g fresh or frozen crab meat 2 tablespoons olive oil ½ small onion, chopped 2 large eggs 1½ teaspoons Worcestershire sauce 1 teaspoon salt flakes 1 teaspoon hot paprika ½ teaspoon freshly ground black pepper 1 spring onion, sliced 2 slices firm white sandwich bread, crusts removed, torn into small pieces 1 cup fresh bread crumbs 60 g butter Method: 1. Pick over the crab meat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab. 2. heat 1 tablespoon of the oil in a pan...

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Fish pie Recipes

Ingredients2 tablespoons olive oil800 g sliced onions400 ml fish stock200 ml creamSalt and pepper800 g white fish fillets1 tablespoon truffle oil (optional)2 spring onions, sliced1 packet frozen puff pastry, defrosted2 egg yolks, lightly beaten, for glazing Method: 1. Preheat oven to 200°C. 2. For the sauce—Heat the oil in a pan over low heat and add the sliced onions. Cover and sweat gently until very soft and translucent, even a little bit of colour is fine. add the fish stock and reduce by half. add the cream and reduce by half or until a...

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Fish Fillets, pan-Fried Recipes

Ingredients4 x 200g white fish fillets, skin left on1 tablespoon olive oilSalt Method: 1. use a sharp knife and lightly score the skin on each fish fillet at 1-cm intervals. 2. rub fish with olive oil and season with salt. 3. Place the fish fillets, skin side down, in a medium–hot nonstick pan and cook without moving for 3 minutes. see hints and tips for cooking times especially if the fish is quite thick. 4. When the skin is crisp and lightly browned, turn fillets over, reduce heat to low and cook for a further 3–4 minutes. (The fish is...

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Prawn cocktail Recipes

Ingredients1 iceberg lettuce, very finely shredded24–36 fresh cooked prawns, peeled with tail intact2 lemons, sliced into wedgesCocktail sauce250 ml mayonnaise60 ml Worcestershire sauce60 ml brandy120 ml tomato sauce1 tablespoon grated horseradish salt and pepper60 ml pouring cream, lightly whipped Method: 1. for the cocktail sauce—Mix all ingredients except cream. When combined, fold in the whipped cream. refrigerate, covered, until needed. 2. To assemble—There are several ways to put this dish together. The old way uses prawn cocktail glasses...

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Garlic prawns Recipes

Ingredients10 large green tiger prawns, peeled1 tablespoon olive oil1 tablespoon butter2 tablespoons crushed garlic200 ml thickened cream1 tablespoon chopped fresh flat-leaf parsley Method: 1. remove the vein from the back of the prawn by slicing with a knife and scraping out the dark waste tract running the length of the prawn. you can also remove the head of the prawn if you like—if you do, refer to hints and tips. 2. heat the olive oil and butter in a sauté pan. When the butter begins to foam, add the prawns and cook for 1 minute either side....

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Salt and pepper Squid Recipes

Ingredients1 kg squid tubes, halved lengthways250 g rice flour200 g cornflour3 tablespoons salt flakes4 tablespoons ground white pepper2 teaspoons caster sugar4 egg whites, lightly beaten vegetable oil, for deep-frying (approx. 2 litres) lemon or lime wedges, for serving Method: 1. open out the squid tubes, wash and pat dry. Place on a cutting board with the inside facing upwards. score a fine diamond pattern on the squid, being careful not to cut all the way through. cut into pieces about 5 cm x 3 cm. alternatively, keep the tubes whole and...

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Salmon patties Recipes

Ingredients3 cups mashed potato, room temperature415 g can pink salmon, drained2 spring onions, finely chopped1 tablespoon chopped fresh flat-leaf parsley2 eggs, lightly beaten1 teaspoon salt freshly ground black pepper½ cup bread crumbs or plain flour2 tablespoons olive oil Method: 1. In a bowl, mix the mashed potato, salmon, spring onions, parsley, eggs, salt and pepper until thoroughly combined. 2. Shape into patties using a ½ cup measure—this will ensure the patties are all the same shape and size. Place on a tray lined with plastic wrap...

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Seafood crepes Recipes

Ingredients100 g butter1 tablespoon olive oil500 g white fish fillets, diced12 green prawns, peeled, de-veined and sliced12 local mussels, cooked and removed from shell250 g crab meat, cooked½ teaspoon crushed garlic100 ml white wine1 tablespoon chopped fresh dillsalt and pepper1 recipe quantity mornay sauce12 savoury crepesMethod: 1. heat the butter and oil in a pan. as the butter begins to foam, add the fish and prawns. When almost cooked, add the mussels and crab meat. sauté for another 2 minutes on high heat. 2. add the garlic, sauté quickly...

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