Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

Saturday, 23 February 2013

Fish, Chickpea & Green Olive Tagine

Ingredients
serves 2
takes about 20 minutes
  • 500 grams thick, firm white fish
  • 3 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 carrot, diced
  • 2 sticks celery, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tbsp tomato paste
  • 1 tsp each: ground cumin, coriander, ginger, sweet smoked paprika
  • 1/2 tsp ground turmeric
  • 1 x 400 gram tin crushed tomatoes
  • 1 x 400 gram tin cooked chickpeas, drained & rinsed
  • small handful each: coriander, flat leaf parsley
  • 1 cup large green olives
  • 1 cup fish, chicken or vegetable stock
  • zest 1 lemon
  • 2 tbsp lemon juice
  • seas salt & freshly ground black pepper
Method
  1. Heat the oil in the base of a large saute pan.
  2. Add the onion, carrot, celery with a good pinch of salt and cook until soft.
  3. Add the garlic, tomato paste, spices and cook for 1 minute then add tomatoes, chickpeas, herbs, olives & stock.
  4. Season & simmer for 5 minutes.
  5. Add the fish & turn to coat in the sauce.
  6. Cover & cook for 10 minutes or until the fish is cooked.
  7. Add the lemon zest & juice just before serving.
  8. Scatter with herbs and serve with couscous or crusty bread. Enjoy!


Thursday, 10 January 2013

Lemon Pickle Prawns with Black Bean, Tomato & Avocado Salad

This fantastic dish features in the current Dish Magazine (#46). The original recipe called for lime pickle which I couldn't find so replaced it with lemon pickle which worked really well. There are quite a few ingredients but nothing hard to find and it's really easy to put together and the flavours are wow!

Ingredients
(serves 2 greedies) 

Prawns
  • 24 large raw peeled prawns, tails on
  • 1/4 cup lime or lemon pickle
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp plain yoghurt
Dressing
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1 clove garlic, crushed
  • 1/4 cup fresh coriander
  • sea salt & freshly ground pepper
Salad
  • 1 x 200 gram tin black beans, rinsed & drained
  • 10 cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1 avocado, sliced
  • cos lettuce leaves
  • lime wedges
Method 

Prawns: Put all the ingredients, except the prawns, in a food processor & blend until smooth. Tip into a bowl & add the prawns, turning to coat. Cover & refrigerate for up to 4 hours.

Dressing: Place all the ingredients in a food processor & blend until smooth. Season.

Salad: Put the black beans, tomatoes & cucumber in a bowl & toss with half the dressing.

To cook: Heat a little oil in a non-stick fry pan & cook the prawns for 2 minutes each side or until just cooked through.

To assemble: Place 2-3 lettuce leaves in each dish & top with the bean salad and 1/4 of an avocado. Arrange the prawns over the beans then a small pile of pickled onions and a wedge of lime. Spoon the remaining dressing over the avocado with a grind of pepper. Alternatively pile everything onto a large platter or salad bowl and let everyone help themselves - like we did :)    

 

Sunday, 25 November 2012

Prawn Saganaki

 Ingredients
(serves 2)
  • 500g uncooked prawns
  • 2-3 spring onions or red onion
  • 2 cloves garlic
  • 1 lemon
  • 2 tbsp olive oil
  • 1/2 cup white wine
  • 1/4 tsp caster sugar
  • 400g canned whole tomatoes
  • few drops Tabasco
  • 1/2 cup roughly chopped italian parsley
  • 1/3 cup each loosely packed fresh dill sprigs & mint leaves
  • 180g feta cheese
Method
  1. Shell & devein prawns leaving tails on.
  2. Slice onion, finely chop garlic. Finely grate lemon rind, segment lemon.
  3. Heat oil in a large frying pan; cook onion & garlic until soft, add prawns, stirring until they change colour.
  4. Add wine, sugar, undrained tomatoes, Tabasco and half of the herbs, bring to a boil then reduce to a simmer.
  5. Place lemon segments & crumbled cheese on top of prawns, sprinkle with rind & cook covered for around 3 minutes or until the cheese begins to melt.
  6. Season & sprinkle with remaining herbs. Serve with brown rice. Bon app├ętit!