FISH and shellfish

Discussion in 'Can Cook, Will Cook' started by 72wilma, Dec 4, 2011.

  1. 72wilma

    72wilma Moderator

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    Terrordale's Barbecued garlic and chilli prawns with saffron mayonnaise

    16 (about 650g) large green king prawns, peeled leaving tails intact, deveined
    2 garlic cloves, crushed
    1 small red chilli, finely chopped
    2 tbs olive oil
    Saffron mayonnaise
    2 pinches of saffron threads
    1 tbs hot water
    2 egg yolks
    1 cup (250ml) olive oil
    1 1/2 tbs lemon juice

    1/Combine prawns, garlic, chilli and olive oil in a medium bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.

    2/To make the saffron mayonnaise, place saffron and 1 tbs of hot water in a small cup and set aside for 10 minutes to soak. Place the egg yolks in the bowl of a food processor and process until frothy. With motor running, gradually add oil in a thin, steady stream and process until thick. Add lemon juice and saffron water and process until smooth. Taste and season with salt and pepper. Transfer to a container, or cover with plastic wrap and place in the fridge to chill. Easier to make at home & take with you.

    3/Preheat a lightly greased barbecue or char-grill plate to high. Drizzle prawns with a little more oil. Cook, turning occasionally, for 2 minutes or until prawns change colour and curl. Serve immediately with the saffron mayonnaise.

    If you don't have time to make mayonnaise from scratch, use a good quality, whole-egg mayonnaise and add the saffron water and lemon juice.

    [size=2em]Terrordales Jalpeno Whole Trout

    3 medium fresh jalapenos, diced
    4 medium spring onions, diced
    1 bunch coriander, diced
    1/2 cup capsicum, diced
    1/2 cup peeled, diced ripe mango
    1/4 cup (60ml) extra virgin olive oil
    2 tablespoons lime juice
    1/4 teaspoon garlic salt to taste
    1/4 teaspoon black pepper to taste
    4 whole trout, cleaned


    1. Preheat a barbecue for medium heat and place the rack 8cm from the coals.

    2. In a medium bowl mix together the jalapenos, spring onions, coriander, capsicum, mango, olive oil, lime juice, garlic salt and black pepper; set aside.

    3. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish then fold the remaining corners over the body of the fish.

    4. Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

    Steveplatto's Turbo Chili Prawn Stir Fry

    My favourite dish invented by me..


    [list type=disc] [li]Pack of raw prawns [/li] [li]onion (red if poss, chopped)[/li] [li]Red chilli (strength to your taste, de-seeded and sliced)[/li] [li]1/2 bulb garlic (sliced really thin if you can be bothered, crushed if yiu can't)[/li] [li]Chilli oil (See note below).[/li] [li]"Heat Oil" Corn oil or walnut oil or sunflower oil[/li] [li]1 bulb fennel (sliced lengthways)[/li] [li]Pack of mini sweetcorn[/li] [li]Pack of sugar snap peas[/li] [li]Any other crunchy veg you fancy[/li] [li]cherry tomatoes[/li] [li]a Lime[/li] [li]Small can of coconut creme (half a block of the dried stuff reconstituted with half a cup of water will do)[/li] [li]Heaped teaspoon of that vegetable bouillon stuff by Marigold preferably.[/li] [li]Possibly a splash of hot water.[/li] [li]Packet of thai sticky rice.[/li][/list] Tools
    [list type=disc] [li]Big wok[/li] [li]Wooden spatula of some sort[/li] [li]Lime squeezer of some sort (could just cut in half and squeeze)[/li] [li]Good Knife (10" cooks knife ideal, Stanley not so good)[/li] [li]Bowl, plates and stuff[/li][/list] >> Start the rice using the instruction on the packet.
    >> Get all your ingredients prepared and ready to slide of the chopping board individually into the Wok
    NB only given rough quantities, adjust to suit.

    Stage 1
    [list type=disc] [li]Get your wok nice and hot, hold your hand over the wok (don’t touch it!) to feel the heat, you'll be able to hold your hand there but it will be definitely hot![/li] [li]Drop in a glug of the "Heat Oil", should go sizzle (takes heat without burning)[/li] [li]Now a glug of olive oil[/li] [li]Add in quick succession:[/li] [li]1/2 the garlic > chilli > Raw prawns[/li] [li]Move it all about with the spatula until the prawns go pink all over.[/li] [li]Pour everything from the wok into a bowl[/li][/list] Stage 2
    [list type=disc] [li]Put the empty wok back on the heat again and bring back up to heat (just starts to smoke)[/li] [li]Squeeze the lime in (sizzle)[/li] [li]Add the liquid mixture from the bowl of prawns (I use a spatula across the bowl leaving a small gap along the bottom for the oil mix to pour)[/li] [li]Add a little oil if need[/li] [li]Splash of chilli oil if you want[/li] [li]Add the veg from hard to soft:[/li] [li]Onion/Garlic/fennel/sweetcorn/crunchy veg [/li] [li]Push it all around for a bit, not too long you want it crunchy[/li] [li]Drop the prawns back in[/li] [li]Sprinkle over the teaspoon of vegetable bouillon stuff[/li] [li]Pour in the coconut milk and stir[/li] [li]You may want to top up with a little hot water[/li] [li]Simmer for a short will[/li] [li]Taste and season[/li][/list] Serve with the sticky rice If the rice isn’t ready the prawns will hold on a low simmer.

    I've played with this recipe for years. The important bit is cooking off the prawns first and using the juice. Coconut creme is vital especially if you up the chilli (which you should!)

    Evil Chilli Oil:

    (to make your own, get a pack of dried red chillies, olive oil, screw top bottle preferably with a widish neck. stuff as many dried chillies into the bottle as you can fit. Top up with olive oil (you might have to tap it to get the air bubbles out). Leave for a couple of weeks, you might need to top it up to keep it covered. Usable after a couple of weeks. I've got one that’s been going for a couple of years. I add a couple of teaspoons of it to a bottle of oil to make a p (ie won't kill you!)usable chilli oil. Doesn’t go off, nothing survives in there!

    Oppo's Sweet Chilli Salmon Fillet with Mediterranean Cous Cous

    this is so quick and simple, boil up some water and add to a pack of ainsley harriot med cous cous , add a nob of butter cover and leave to one side, take a fillet of salmon ,mix sweet chilli sauce and a tsp dark soy mix and spread over salmon , pan fry or grill if you can untill sauce caramelises and salmon starts to flake ,stir cous cous and serve a pile of cous cous with salmon laid on top , bit of salad ......takes no more than 10 mins start to finish ,,,,enjoy ................... .......oppo

    ;">Big Wilma's Jerk Fish, Mango and Tomato Salsa, BBQ Veg

    2 fish 'steaks'. Try mahi mahi, tuna or swordfish
    Jerk or Cajun Seasoning
    Olive oil

    Any veg you fancy

    1 mango
    handful of baby toms
    lots of coriander
    salt and pepper
    Put the mahi mahi (or any other fish) into a plastic bag, shake in the jerk/Cajun seasoning, squirt in some olive oil and tie up and leave to marinate for as long as you can.


    Chop the veg and bbq.
    Chop the mango and toms, add as much coriander as you like and season.
    Let the coals get white hot and cook your fish.


    We ate it drinking rum and soaking in the last rays of the warm Oswestry sun with some rice and peas (that's another recipe [​IMG] )


    Dubweiser's Cullen Skink

    3 medium sized smoked haddock fillets (skinned)
    600ml (1 pint) full fat milk
    2 Ib potatoes ( this depends on how much soup you want to make, ideally the pot should be 1/4 full of potatoes)
    1 large onion, finely chopped
    1 Tin of evaporated milk
    freshly ground black pepper to taste
    handful chopped fresh parsley for garnish

    Preparation method
    1. In a saucepan boil potatoes and onions in salted water until soft, drain out some of the water until left with enough water to cover the potatoes, then add the smoked haddock with a nob of butter, simmer for 10 mins, then add the milk and tin evaporated milk, warm through until hot enough to eat, add freshly ground black pepper, sprinkle on fresh parsley when serving, serve with oat cakes
    Enjoy !

    Wilma's Moules Mariniere (with cider)

    a net of mussels
    1 medium onion
    a handful of chopped flat leaf parsley
    a really good glug of dry cider (the good stuff not white lightening [​IMG])
    a blob of butter
    freshly ground pepper
    crusty bread

    1. Clean the mussels (throw out the open ones) and put them in a large saucepan with the onion and 3/4 of the parsley. Pour in the cider and put the pan on a high heat.
    2. As soon as the shells are open (discard the closed ones), spoon into a dish. Pour the juice into a cup, jug etc and gently put the juice back into the pan keeping back the last tablespoon (it might have some grit in it).
    3. Bring the juice to the boil, whisk in the butter and add to the mussels, sprinkle over the remaining coriander with a bit of pepper.
    4. Serve with crusty bread and a spare bowl for the shells.
    5. Don't let the [​IMG] eat too much [​IMG]

    This takes me right back to Padstow, a few summers ago, the mussels were wrapped in damp newspaper and packed into a pot, a small camping stove, bottle of cider and fresh bread, a little pot of butter and a knife were crammed into a rucksac and we took the boat over to Rock, mmmmm


    quick easy and super tasty.

    one medium pan.

    peel cut into smallish and boil 4 sweet potatoes (they taste nice and cook quick also are a cool colour)
    buy a pot of plain cheese sauce put that on to heat through and season as you like.
    drain two tins of tuna season again,
    once the potatoes are soft mash up with a bit of butter and splash of milk salt and pepper. now mix into the mash a bit of the tuna we want a nice fish taste throughout this dish put the rest on the bottom of a tray you can use your grill pan for this, add the cheese sauce and put the mash on top make little peaks that will chrisp up [​IMG] add some cheese on top and put under a the grill for about 5 mins keep an eye on it, once it starts to brown it will burn quickly [​IMG]
    serve alone or with a warm side salad [​IMG]
    very very tasty and a bit different to all that heavy meat

    72wilma's cornish paella

    Tonight Matthew I'm going to be cooking paella, more Cornish via Spain really

    For two

    bbq/fire pit
    a handful of Bomba paella rice
    1 large onion, finely chopped
    2 garlic cloves, finely chopped
    olive oil
    1/2 tbsp of sweet smoked paprika
    big pinch of saffron
    1 red pepper or 2 small yellow/red peppers
    1 chilli
    green beans
    2 large tomatoes or a handful of small ones, de-seeded and finely chopped
    clams and mussels
    chorizo, diced

    Fire up the bbq/fire pit with wood (not used charcoal so don't know how it would be) when the wood is hot but not too high with flames pop on a paella pan or heavy bottomed pan.

    Toast the saffron and put in the stock. Cook the chorizo, reserve the oil in the pan and put the chorizo to one side.

    Cook the onion in some olive oil and the chorizo oil till soft but not browned, add the garlic and the paprika, stir like billy-oh, don't let it stick and add the rice, tomatoes and whole chilli, stir everything and the rice will start to become opaque. Add the stock and stir again. Don't stir again!

    Scatter the chorizo on top and arrange the beans, place the whole chilli in the middle and add stock when the the rice looks like it's beginning to go dry, test every now and then, adding more stock as needed.

    Move the pan to a cooler part of the fire if it's boiling away too hot or to a hotter part if it's not bubbling as it simmers. Put on some kindling/smaller pieces of wood if you need a more concentrated flame.

    About 5 minutes before the rice is done, arrange the clams and mussels. When the clams and mussels open up it's done!


    Eat! Julie says Desparado tequilla beer goes very well, I'll stick to the wine, Moira x

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