Chilli Clam Spaghetti

 

Ingredients

  • 1 kg baby clams (vongole)
  • 450 g dried spaghetti or linguine
  • 2 cups quality Chicken stock
  • 1 large onion
  • 60-100 ml extra-virgin olive oil
  • 1 heaped tbsp. chopped garlic
  • Chopped red chili (1-2 depending on preferences)
  • Himalayan sea salt
  • Ground white pepper
  • 100 ml dry white wine (recommend pinot grigio)
  • ½ cup chopped flat-leaf parsley or chives

Method

You will need your two biggest pots. One preferably heavy–based with a clear glass lid.

  1. In one pot bring to the boil water for the pasta.
  2. In the other heaviest based, heat the olive oil over medium–high heat. Add garlic and onion and just barely caramelise the onions.
  3. Add the spaghetti to water, set timer for cooking al dente.
  4. In the heavier pot turn the heat to highest setting and add chili, stock and wine to the onion and garlic.
  5. When boiling, add the clams (vongole) stir once or twice as the vongole begin to cook replacing the lid quickly each time.
  6. When around half of the clams (vongole) have opened, season with salt and pepper to taste and give the pot a big shake and toss.
  7. And fresh parsley and pull off the heat.
  8. Drain the spaghetti and toss through the clams Serve immediately and be sure to add a healthy ladle of broth to the serving bowls.
  9. The best accompaniment is a big slice of crusty sour dough bread spread with real butter.


Baked Seafood Pie

seafood pie

Ingredients (serves 6)

  • 60g butter, chopped
  • 1 large leek, white part only, thinly sliced
  • 1/4 cup (35g) plain flour
  • 1 1/2 cups (375ml) milk
  • 2 tbs lemon juice
  • 600g ocean trout, skinned, cut into 4cm cubes
  • 500g thick white boneless fish fillets, cut into 3cm cubes
  • 700g medium green prawns, peeled, deveined
  • 3 hard-boiled eggs, coarsely chopped
  • 1/2 cup flat-leaf parsley leaves, coarsely chopped
  • 6 sheets puff pastry

Method

  1. Melt butter in a saucepan over low-medium heat. Add leek and cook, stirring occasionally, for 8 minutes or until very soft. Add flour and stir until well combined and bubbling. Remove pan from heat and slowly add milk, stirring continuously. Return pan to heat and stir continuously until sauce boils and thickens. Remove from heat and stir in lemon juice. Cool.
  2. Preheat oven to 200°C. Add seafood, egg and parsley to sauce then season to taste with salt and white pepper. Spoon 1 1/2 cups seafood mixture into each of 6, 2-cup-capacity ovenproof dishes.
  3. Using a small plate as a guide, cut a 16cm round from each sheet of pastry. Place a pastry round over each bowl then press edges to sides of dishes to secure. Brush with beaten egg then place dishes on 2 oven trays. Bake pies for 20 minutes, swapping trays halfway through cooking, or until pastry is golden. Serve.


Seafood Burger

fish burger

Fish Burger

Ingredients (serves 4)

  • 1/2 cup plain flour
  • 2 eggs
  • 2 1/2 cups fresh white breadcrumbs
  • 1 tablespoon lemon pepper (see note)
  • 700g whiting fillets (see note), bones and skin removed
  • 2 tsp olive oil
  • 40g butter, chopped
  • 4 hot dog buns, split, toasted
  • 80g baby rocket
  • Half a Cup of Tartare Sauce

Method

  1. Preheat oven to 150°C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.
  2. Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.
  3. Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.
  4. Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.

Notes:

  • You can find lemon pepper in the spice aisle of your supermarket.
  • You could replace the whiting with any firm white fish, such as ling.
  • Oven-baked chips and lemon wedges, to serve


King Prawn Cocktail

prawn cocktail

Prawn Cocktail

Ingredients (serves 4)

  • 1 iceberg lettuce, washed, shredded
  • 600g cooked local prawns, peeled
  • Cocktail Sauce:
  • 60ml (1/4 cup) tomato sauce
  • 60ml (1/4 cup) thin cream
  • 1 tbs fresh lemon juice
  • 1 tsp Worcestershire sauce
  • Dash of red Tabasco pepper sauce
  • Salt & freshly ground black pepper

Method

  1. To make the cocktail sauce, combine the tomato sauce, cream, lemon juice, Worcestershire sauce and Tabasco in a small bowl. Taste and season with salt and pepper.
  2. Place the lettuce in 4 serving dishes/glasses. Top with the prawns and drizzle with the cocktail sauce. Serve immediately.

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