RECIPES

RECIPES

Logged in as: Guest

Users viewing this topic: none

Printable Version

All Forums >> [Community] >> Fishy Recipes >> RECIPES

Page: [1] 2 3 4 next > >>

Name

Message

<< Older Topic Newer Topic >>

RECIPES - 22 September 2007 8:23:32

Jody Pallett

Posts: 429
Joined: 7 April 2007
From: North Beach
Status: offline

Righty-ho, Going out on a limb here. Have seen some brill recipes spread throughout the threads in this forum.
How about we put them all in one spot?
Taken a liberty putting yours first up Don. That one has to work with a range of fish.

_____________________________

OFW Tea Lady

Post #: 1

RE: RECIPES - 22 September 2007 8:25:41

Jody Pallett

Posts: 429
Joined: 7 April 2007
From: North Beach
Status: offline

Gambaro's Special Barramundi
Don Tuma

If you've caught a barra and want to do it justice, here's a simple and popular recipe from Gambaro's great seafood restaurant in Brisbane.

Ingredients: 4 pieces of sliced barra (about 13mm thick and approx. 150g each) and preferably from the tail end of fish.

Mixture: 3 eggs, 1 cup cream, 1 tablespoon brandy, 1.5 tablespoons sweet sherry, half clove crushed garlic, half tablespoon fresh parsley, salt and pepper to taste. Beat this mixture together with a whisk.

Method: Dry fillets on paper towel to remove moisture. Roll in plain flour, then dip into prepared mixture and roll in very light (fine) breadcrumbs. (Fine breadcrumbs keep flavours sealed in -- coarse crumbs soak up cooking oils. Use a mortar & pestle to make coarse into fine).

Melt 1 tablespoon of unsalted butter in a heavy-based pan. Cook on a slow heat (the slow cooking brings out the delicate flavor of the barra).

Serve with your favourite salad.

_____________________________

OFW Tea Lady

(in reply to Jody Pallett)

Post #: 2

RE: RECIPES - 22 September 2007 8:27:47

Jody Pallett

Posts: 429
Joined: 7 April 2007
From: North Beach
Status: offline

Harissa

250g fresh chilies, chopped (No, don't take the seeds out!)
1 medium head garlic
1 tablespoon ground coriander
1 tablespoon ground caraway seeds
1 tablespoon dried mint
3 tablespoons fresh coriander leaves( Lots more tastes brilliant!)
1 tablespoon salt
Olive oil

Blend all ingredients in a food processor using enough oil to make a stiffish paste. Store in a jar, covered with a thin film of oil, for several months. It is VERY hot, but incredibly flavored.
FIERY SAUCE: Dilute Harissa with a little water or fresh tomato sauce to make a fiery sauce for meat.

NOTE: Not been able to find any ground caraway seeds already processed so have to grind them up first (coffee grinder good or food processor)

_____________________________

OFW Tea Lady

(in reply to Jody Pallett)

Post #: 3

RE: RECIPES - 22 September 2007 8:29:08

Jody Pallett

Posts: 429
Joined: 7 April 2007
From: North Beach
Status: offline

BAKED TREVALLY PARMESAN
4 trevally fillets
Olive oil
Salt & fresh ground black pepper
4 tablespoons dry breadcrumbs
4 tablespoons Parmesan cheese
4 tablespoons chopped parsley
4 bacon rashers
Juice of 1 lemon

Rub trevally with oil, salt & pepper. Combine breadcrumbs, Parmesan & parsley, rub all over fish. Place fish on top of bacon arranged in baking dish, add lemon juice. Bake until tender. Serve hot with juice pored over. Serves 4

_____________________________

OFW Tea Lady

(in reply to Jody Pallett)

Post #: 4

RE: RECIPES - 22 September 2007 8:30:09

Jody Pallett

Posts: 429
Joined: 7 April 2007
From: North Beach
Status: offline

ASIAN MARINADE

2 sticks of lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chilli, finely chopped
2 limes, halved, juiced and skin squashed
10 good lugs of olive oil

Use mortar and pestle.
Scrunch the whole lot together using a mortar and pestle
and coat over your chosen meat. Also works brilliantly with fish (make slits in meaty part of fish and rub in. Wrap in foil and bake or BBQ)

_____________________________

OFW Tea Lady

(in reply to Jody Pallett)

Post #: 5

RE: RECIPES - 22 September 2007 10:18:00

Ian Moore

Posts: 2552
Joined: 7 March 2004
From: Perth
Status: offline

Good thread Jody. I nicked this idea off Jamie Oliver (the thick tongued twat as he's known in the UK

) and it's great with any smallish whole fish (i really like it with flathead, Kg whiting or bream).

Whole fish(s) scaled and gutted (you want about 1.5-2 kg of fish for the following amounts)
1 red onion, finely sliced
Couple of tea spoons of fennel seeds
1-2 cloves of garlic, finely chopped
Loads of fresh herbs (Parsley, dill and fennel are a great combo)
Lemons
Extra Virgin Olive Oil.
Salt and pepper

Get a big sheet of tin foil and fold it in half to get double thickness - the end piece has to be big enough to wrap up all the goodies into a sealed parcel.

Rub sea salt and black pepper inside and outside your fish and stuff the cavities with the fresh herbs.

Lay the onion and garlic in the centre of the foil and put the seasoned fish on top. Sprinkle on your fennel seeds and the juice of a couple of lemons and place lemon wedges around the fish.

Add a couple of good splashes of olive oil.

Wrap the parcel up tightly, making sure all the edges are sealed and wack it in a hot oven until cooked. The above amount of fish will take 30-40 minutes.

Blooooody bewwwwwwdiful.

I've never tried it but i reckon this recpe would go really well over the hot coals of a camp fire.

(in reply to Jody Pallett)

Post #: 6

RE: RECIPES - 22 September 2007 10:47:11

Jody Pallett

Posts: 429
Joined: 7 April 2007
From: North Beach
Status: offline

That one would have to great with herring Ian.
Will try it out on the next batch.

_____________________________

OFW Tea Lady

(in reply to Ian Moore)

Post #: 7

RE: RECIPES - 22 September 2007 10:53:27

Ian Moore

Posts: 2552
Joined: 7 March 2004
From: Perth
Status: offline

Good idea jody - skippy would be good too.

Don't forget to open the parcel on the table so everyone gets a good whiff as the aroma's come out...

This is making me hungry.

(in reply to Jody Pallett)

Post #: 8

RE: RECIPES - 23 September 2007 8:59:12

Don Tuma

Posts: 764
Joined: 4 November 2006
Status: offline

Here's one for crumbed garlic rock lobster that must be credited to a Ms Bernadette Bird of Geraldton, W.A.

Cut 2 shelled, raw rock lobster tails in halves lengthways, then in halves again, giving 8 strips.

Combine half a teaspoon powdered ginger, quarter teaspoon turmeric, 2 cloves garlic (crushed), dash of salt and pepper and half a cup plain flour with enough water to make a coating batter. Dip lobster strips in batter and roll them in dried breadcrumbs. Chill for 3-4 hours.

Fry gently until golden brown, and serve with chips and coleslaw.

Good enough to die for!

_____________________________

nil desperandum!

(in reply to Ian Moore)

Post #: 9

RE: RECIPES - 24 September 2007 19:05:20

Jody Pallett

Posts: 429
Joined: 7 April 2007
From: North Beach
Status: offline

A little bit of magic......... Best meal EVER!
Yea...you gotta buy the fish tho.
Don't leave the anchovies out, they melt in to the veg mix.

(Click Image for full size)

Attachment (1)

_____________________________

OFW Tea Lady

(in reply to Don Tuma)

Post #: 10

RE: RECIPES - 25 September 2007 5:04:23

Don Tuma

Posts: 764
Joined: 4 November 2006
Status: offline

Magic indeed! How could it be otherwise when ingredients include roasted black olives and anchovy fillets -- two of the most under-utilised and under-rated foods available.

Here's a recipe for roasted black olives that goes with just about any dish.

Ingredients: 225 grams or 1.25 cups of meaty black Spanish olives. Two tablespoons of olive oil. Three teaspoons finely chopped thyme. Five garlic cloves, sliced. This makes a 250 ml (1 cup) jar of olives.

Method: Preheat the oven to 200 degrees Centigrade. Rinse and drain the olives well, then place in a bowl with the oil, thyme and garlic. Mix well.

Spread the olives on a baking tray and roast for 20-25 minutes, or until the olives have shrivelled and the garlic is golden, but not burnt, shaking the tray occasionally. Serve warm or at room temperature.

Note: To store any leftover olives (unlikely at my house) cover them with olive oil and refrigerate in an airtight container. They will keep for about 2 weeks.

Posting soon: Green olives with fennel -- Another olive recipe from "Cocina Nueva, the new Spanish kitchen" by Jane Lawson.

_____________________________

nil desperandum!

(in reply to Jody Pallett)

Post #: 11

RE: RECIPES - 25 September 2007 7:26:21

Ian Stagles

Posts: 2233
Joined: 4 June 2003
From: Perth, Western Australia
Status: offline

That looks tempting Jody. I was getting a bit tired of plain old Tassie salmon, so I might give this a try.

Thanks

_____________________________

Stages

At election time, when the State Government says "no fishing closures at Rottnest", apparently it means nothing...

(in reply to Jody Pallett)

Post #: 12

RE: RECIPES - 27 September 2007 5:23:18

Don Tuma

Posts: 764
Joined: 4 November 2006
Status: offline

As promised, here is a recipe for marinated olives that can be enjoyed as is or used as an accompaniment with other seafood dishes.

Green olives with fennel.

Ingredients: (for making a 700 ml jar of olives)
2 garlic cloves, sliced
2 tablespoons sherry vinegar
375 grams drained large green olives in brine
2 tablespoons fennel seeds
375 ml (1.5 cups) olive oil
3 fresh bay leaves
5 small dried, smoked red chillies, sliced
1.5 teaspoons grated lemon zest

Method:
Put the garlic and sherry vinegar in a small bowl and leave to steep for 2 hours, then drain. Rinse the olives well, then spread out on a clean tea towel to dry.

Dry-fry the fennel seeds in a small saucepan over medium heat for 1.5 minutes, or until fragrant. Lightly crush using a mortar and pestle or spice mill.

Put the oil, steeped garlic, fennel seeds, bay leaves, chillies and lemon zest in a small saucepan over medium heat for 2-3 minutes, or until the oil just starts to bubble. Remove from the heat and allow to cool.

Pour a little of the oil mixture into a clean 700 ml jar, add the olives, then pour in the rest of the oil mixture. Screw the lid on tightly and shake gently to mix. Store in the refrigerator for 1-2 weeks before opening to allow the flavours to develop, shaking occasionally to mix. Once the jar has been opened, the olives will keep for 2 weeks in the refrigerator.

_____________________________

nil desperandum!

(in reply to Don Tuma)

Post #: 13

RE: RECIPES - 27 September 2007 16:58:23

Simon Tocas

Posts: 831
Joined: 4 January 2006
From: Dampier W.A
Status: offline

Another employing the KISS principle

Take 1 whole, large (min 20mm thick), skinned fillet (baldy,coral trout, barra,dhu etc)

Place on a sheet of alfoil
baste in butter and season liberally with salt n cracked pepper

place skin side down under griller and cook on HIGH untill cooked

do not turn

the key is to try and charcoal (golden brown) the outside quickly to seal in the moisture.
If it begins to burn before it's cooked you can turn it down then, but generally it shouldn't need that.

Only thick fillets work, as thinner pieces will be cooked well before the charring.
For extra thick fillets(>25mm thick) heat up the griller tray while preparing

serve with a squeeze of lemon (or a creamy lemon and dill sauce for the lardy da)

_____________________________

bite the hooks !!

Aqualand Charters (Dampier)

(in reply to Don Tuma)

Post #: 14

RE: RECIPES - 28 September 2007 5:52:01

Don Tuma

Posts: 764
Joined: 4 November 2006
Status: offline

My wife is a chef and this is one of her favourites for dry-fleshed fishes like tuna and billfishes generally.

(Click Image for full size)