Stir-Fry Prawns with Peppers & Spinach

Author: Good Food Source: Stir-Fry Prawns with Peppers & Spinach Prep: 5 mins Cook: 10 mins Serves: 2 3 tablespoons of groundnut or sunflower oil2 fat garlic cloves (sliced thinly)1 small red pepper (cored, de-seeded and thinly sliced)200 grams pack raw peeled tiger prawn (defrosted and patted dry)2 tablespoons soy sauce or Thai fish sauce100 g baby spinach leaves Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to [...]

2018-12-09T00:04:02+00:00December 9th, 2018|Recipes|0 Comments

Salmon & Prawns With Dill & Lime Aïoli

Author: Good Food Source: Original Recipe: Good Food magazine, January 2011   Salmon & Prawns With Dill & Lime Aïoli Prep: 15 Minutes Difficulty: Easy Serves: 8 400 g cooked king prawns (shelled apart from the tail)400 g smoked salmon140 g good-quality mayonnaise2 garlic cloves (crushed)2 tbsp chopped fresh dill (plus extra leaves to garnish)juice from ½ of a lime1 wedged lime for servinggranary bread and butter (to serve, if you like) Arrange the prawns and salmon on plates.Mix the mayo, garlic and chopped dill, and add lime juice to taste.Put a spoonful on each plate, scatter over dill [...]

2018-12-01T21:29:43+00:00December 2nd, 2018|Recipes|0 Comments

Crab & Ginger Tart with a Chili Dressing

Author: Lesley Waters Source: Crab & ginger tart with a chilli dressing Total Time: 1 Hour 35 Minutes Serves: 8 - 10 Ingredients500 g pack shortcrust pastry10 cm piece fresh root ginger (peeled and roughly chopped)20 g pack fresh parsley (preferably flat leaf)2 tbsp sunflower oil250 g fresh white crab meat2 eggs (plus 2 egg yolks)300 ml crème fraîcheFor the chili dressing4 spring onions (finely chopped)1 lime (juice only)1 red chili (seeded and finely chopped)3 tbsp light soy sauce6 tbsp sunflower oil1 tsp golden caster sugar Heat oven to 200C/fan 180C/gas 6. On a lightly floured surface, roll out [...]

2018-11-24T19:14:46+00:00November 25th, 2018|Recipes|0 Comments

Fennel and Grapefruit Rubbed Snapper

Author: Justin Chapple Source: Fennel and Grapefruit Rubbed Snapper Total Time: 45 Minutes Serves : 4 3 fennel bulbs (cut into 3/4-inch wedges)1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil1 1/2 teaspoons chopped thyme1/4 teaspoon crushed red pepperKosher saltBlack pepperTwo 12-ounce red snapper fillets2 teaspoons crushed fennel seeds1/2 teaspoon finely grated grapefruit zest1 pink grapefruit (peeled and supremed) Preheat the oven to 400°. On a rimmed baking sheet, toss the fennel, 1/4 cup of oil, the thyme and crushed red pepper. Season with salt and black pepper. Roast for about 20 minutes, until just tender.Gently curl 1 snapper [...]

2018-11-17T18:58:08+00:00November 18th, 2018|Recipes|0 Comments

Swordfish Scaloppine With Capers

Author: Ana Sortun Source:   Swordfish Scaloppine With Capers Active Time: 35 Minutes Total Time: 35 Minutes Yield: Serves 8 2 pounds boneless (skinless swordfish loin)1 cup peeled garlic cloves1 cup whole milk1 1/2 teaspoons kosher salt (divided)1 cup panko (Japanese breadcrumbs)1 tablespoon unsalted butter (melted)3 tablespoons extra-virgin olive oil (divided)2 tablespoons chopped mixed fresh herbs (such as parsley, thyme, rosemary, oregano, and sage)2 tablespoons dried currants2 tablespoons pine nuts (lightly toasted)1 tablespoon capers (drained)1/2 teaspoon finely chopped garlic1 canned anchovy fillet (minced)Lemon wedges (optional) Place swordfish in freezer for 20 minutes so that it’s partially frozen and extremely [...]

2018-11-10T20:38:44+00:00November 11th, 2018|Recipes|0 Comments

Crawfish Cornbread Dressing

Author: Donna M. Source: Crawfish Cornbread Dressing Prep Time: 1 Hour & 10 Minutes Cook Time: 1 Hour Traditional cornbread dressing recipe with a little lagniappe - crawfish and Tabasco sauce! Crawfish Cornbread Dressing is a savory side dish stuffed with the holy trinity of Cajun cooking: celery, bell peppers, and onions. Toss in some additional garlic, sage, thyme, and Cajun seasonings and Bon Appetit! 6-8 cups crumbled cornbread3 slices bread (toasted & crumbled)2 cans chicken broth3 large eggs (well beaten)4 stalks celery (chopped)1 large bell pepper (chopped)1 medium yellow onion (chopped)1/2 cup 1 stick butter1 tablespoon Extra Fine [...]

2018-11-03T20:41:57+00:00November 4th, 2018|Recipes|0 Comments

Grilled Tuna With Tapenade Salsa

Author: Robin Bashinsky Source: Grilled Tuna With Tapenade Salsa Active Time: 25 Minutes Total Time: 25 Minutes Serves: 4 **Serving size: 1 tuna steak, about 2 tablespoons of salsa and about 1 cup of salad 1/2 cup halved cherry tomatoes1/3 cup kalamata olives (chopped)1/4 cup thinly sliced fresh basil (divided)1/4 cup extra-virgin olive oil (divided)2 tablespoons balsamic vinegar2 tablespoons chopped fresh flat-leaf parsley2 tablespoons finely chopped shallot1 tablespoon chopped drained capers1/2 teaspoon kosher salt (divided)4 6-oz. tuna steaksCooking spray3/4 teaspoon black pepper (divided)4 cups arugula2 teaspoons fresh lemon juice Stir together tomatoes, olives, 2 tablespoons basil, 2 tablespoons oil, [...]

2018-10-27T15:51:54+00:00October 28th, 2018|Recipes|0 Comments

Fragrant Gigante Beans with Garlic Confit and Mussels

Author: Chef Michael Psilakis of New York City's Kefi and Fish Tank Source: Fragrant Gigante Beans with Garlic Confit and Mussels Total Time: 2 Hours Serves : 4 Beans1/2 pound dried gigante beans or large limas (soaked overnight and drained)1/2 small onion1 small celery rib1 bay leaf8 cloves of Garlic Confit with Thyme plus 1 teaspoon of the confit oilMussels1 1/2 tablespoons extra-virgin olive oil3 garlic cloves (minced)2 large shallots (minced)6 scallions (thinly sliced)3 plum tomatoes (chopped)1 cup dry white wine3 tablespoons fresh lemon juice1 teaspoon dried oregano2 pounds mussels (scrubbed)2 tablespoons chopped dill2 tablespoons minced chivesSalt and freshly [...]

2018-10-20T23:35:47+00:00October 21st, 2018|Recipes|0 Comments

Sautéed Scallops with Shaved Celery Salad

Author: Jiselle Basile Source: Sautéed Scallops with Shaved Celery Salad Serves: 4 (Serving Size: 1 cup of salad and 4 to 5 scallops) 1 1/2 pounds celery stalks with leafy tops1 1/2 pounds sea scallops1/2 teaspoon freshly ground black pepper1/8 teaspoon kosher salt3 tablespoons olive oil (divided)3 tablespoons fresh lemon juice (from 2 lemons)2 teaspoons Dijon mustard1 teaspoon sugar1/2 cup golden raisins1/4 cup sliced almonds (toasted) Remove celery leaves from stalks; reserve leaves. Thinly slice stalks using a mandoline.Pat scallops dry with paper towels. Sprinkle scallops with pepper and salt. Heat a large skillet over medium-high. Add 1 tablespoon [...]

2018-10-13T20:24:37+00:00October 14th, 2018|Recipes|0 Comments

Pan-Roasted Snapper with Maitake Mushrooms

Author: Nils Bernstein Recipe by: David Burke, owner/ executive chef, Woodpecker by David Burke, New York City Source: Pan-Roasted Snapper with Maitake Mushrooms Serves 4 4 tablespoons butter1 butternut squash (peeled, seeded and diced)Salt (to taste)1½ pounds maitake mushrooms (torn into 8 pieces)2 shallots (minced)4 cloves garlic (minced)3 Bartlett pears (peeled, cored and diced)1 teaspoon cracked black peppercorns1 teaspoon pink peppercorns (crushed)4 tablespoons extra-virgin olive oil4 boneless (skin-on snapper fillets)Lemon or lime wedges (for serving) Heat oven to 250˚F. Melt 1 tablespoon butter in large sauté pan over medium heat. Add squash. Cover and cook, stirring occasionally, until tender, [...]

2018-10-06T20:00:00+00:00October 7th, 2018|Recipes|0 Comments