Singapore Chilli Lobster Tails

Noel knows that when it comes to meat or seafood I can never, ever, walk past a bargain.  Tonight was no different.  Lobster tails reduced by 50% that had to be eaten asap.  Shame really to have an excuse to cook and eat something that we both really enjoy.

The simplest way to cook lobster tails is to fry them in garlic butter, which has an amazing flavour but I just didn't fancy that at all.  In fact, I was really wanting spice and heat.  Instantly the mind wanders... mmmm chilli!

Singapore chilli sauce has hot, sour, sweet and salty flavours that many dishes of Southeast Asia are known for, not to mention the powerful kicks of garlic and ginger.  It's all about the balance of the flavours.  While there are many recipes for Singapore Chilli sauce I found this one to be easy to make with minimal fuss while still having a wonderful array of ingredients.  You could also add lime juice for the extra level of flavour - I didn't with this dish as I wanted the delicate flavours of the lobster to remain a highlight.

Another interesting characteristic about this sauce is that it is quite thick.  I love this!  I love the way that it clings to the food and isn't watery. It envelopes everything in the wok and becomes part of the meal not just a sauce on the side or sitting at the bottom.

With the fact that any left over sauce will keep for about a week in the fridge you can get a second chance to have it again just to make sure you really did enjoy it... LOL!

Needless to say someone aka Noel was very happy with his dinner..........

Singapore Chilli Lobster Tails

(Recipe adapted from Good Chef Bad Chef)

Serves: 2 as a main

Smart Points per Serve: 8

Serves: 4 as an entree

Smart Points per Serve: 4

5 - 6 small lobster tails

1/2 red onion, finely diced

3 garlic cloves, grated

2 small red chillies, thinly sliced, extra for garnish

2 teaspoons grated ginger

1/2 cup tomato ketchup

1 1/2 tablespoon kecap manis

1 1/2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 teaspoons fish sauce

1 tablespoon rice wine vinegar

1/2 cup roughly chopped coriander leaves, plus extra for garnish

1/2 cup water

1 tablespoon corn flour

2 teaspoons oil

1 spring onion, finely sliced

Rinse and pat dry the lobster tails.  Cut in half length ways.

In a medium bowl or jug mix together the onion, garlic, chilli, ginger, ketchup, kecap manis, soy sauce, hoisin sauce, fish sauce, rice wine vinegar and coriander.  Mix well.  

Combine water and cornflour in a small bowl or jug.  Stir into sauce, mixing well.

Heat oil in a wok over high heat.

Add the lobster tails, and toss until they start to change colour.  Continue to cook, tossing, for 4 - 5 minutes.

Add sauce mixture and stir toss tails through the sauce.  Cook until sauce starts to bubble and thicken.  (If too thick add a little more water and bring back to the boil).

Remove from heat and serve garnished with spring onion, coriander and chilli slices.

(Click here for a printable version of this recipe)

Chilli and Tomato Mussels with Basil

Well we are still busy at the new place - to be honest it looks like an episode of hoarders however with having only been there just over 3 weeks we have made some progress. Rooms are slowly being set up, boxes are getting unpacked one by one or targeted if we desperately need something (that's if we remember which box it's in) and it is starting to feel like home.  However needless to say we are all extremely exhausted and running on empty.and at times enthusiasm.  This year is Christmas at our house and a few important visitors in December so we need to be consistent with our unpacking and organising. 

After another big weekend Sunday's supper needed to be quick and easy.  I knew it would be supper as we had gone out for a Yum Cha lunch at Maxim Saigon, Springvale, with our good friends Kelee and Dave.  While out shopping Saturday morning I noticed mussels in the fish shop and with not having them for such a long time possibly due to seasonal reasons I knew exactly what we were having.  I had all these big plans for them but literally I had hit the wall by the evening.

Thankfully my husband took the reigns and made supper a success. It was a magic dish - mussels with a splash of wine, laced with chilli and tomatoes with flavoursome basil tones.  Noel's creation was on the table within 30 minutes and the majority of the time was spent doing preparation.  If you love mussels you should definitely give this dish a try.

Chilli and Tomato Mussels with Basil

(Recipe courtesy of Noel Murray)

Serves: 4

Smart Points per serve: 5

2 tablespoons extra virgin olive oil

1 brown onion, diced

2 red cayenne chillis, sliced (deseeded if preferred)

2 green cayenne chillis, sliced (deseeded if preferred)

1 tablespoon crushed garlic

6 truss tomatoes, chopped

freshly ground black pepper

1 bunch basil, stalks removed

1 cup hot water

1 teaspoon chicken stock powder

1 cup dry white wine

2 kilograms mussels, cleaned (debearded and rinsed)

Add olive oil to a large pan or wok and heat over medium heat.

Add the onion, chilli, garlic and tomatoes and cook, stirring regularly, for approximately 5 to 10 minutes or until onion has softened. Season with black pepper.

Stir through the basil and cook until starting to wilt and the mix is fragrant.

Mix together the water and chicken stock in a small jug. Add chicken stock and wine to the pan, stir and bring to a simmer.

Increase heat to high and add the mussels. Give it a quick stir and cover with a lid. Cook, shaking the pan occasionally, for 3-4 minutes until all have opened.

Remove from the heat and serve with some nice crusty bread if desired.

(Click here for a printable version of this recipe)

Spiced Mekong Delta Prawns

Valentine's Day has come around again, it's actually the 23rd one we have shared together.  While there is still lots of love between us we don't necessarily go all out with the publicity hype that has turned a day of romance into a money making opportunity that is obsessed over by millions.  So as we have done every year we gave each other some simple cards with beautiful words written inside them and had a special feast..... well they do say a way to a man's heart is through his stomach.

I decided that we would have a spicy prawn entrée followed by some Crispy Asian Pork Belly for main.  Alex was having a sleep over so it was good to have spicy and pork as she is not a fan of either.  Oliver is getting better with spice but doesn't like prawns.  But their taste buds are still changing and discovering so it won't be long before they realise what they are missing out on.

The Spiced Mekong Delta Prawns was a recipe I stumbled across.  I found the recipe on the SBS website and as you can imagine, the recipe instantly drew me to putting it on the menu straight away.  The Mekong Delta region in south-western  Vietnam and it is Vietnam's most important fishing region more importantly it is well known for its prawn farming.  This recipe uses fresh prawns marinated in a mixture of sauces and spices and then quickly cooked for delicious meal.

 

The flavours were amazing, intriguing our tastebuds with every mouthful.  Spicy but delicate, a little sweet and a little sour.  Very interesting combinations of spices which produced a dish that was fragrant and had just the right amount of heat.  As an entrée I just served on a bed of lettuce leaves but served with steamed rice this dish would also be a perfect main meal.

 

Spiced Mekong Delta Prawns

(Recipe adapted from SBS)
 

Serves: 4

ProPoints Per Serve: 6
 

1 tablespoon fish sauce

1 tablespoon sugar

2 teaspoons oyster sauce

1/4 teaspoon cinnamon powder

1/2 teaspoon cumin powder

1 tablespoon dry sherry

freshly ground black pepper

1/2 teaspoon curry powder

500 grams large prawns, peeled, deveined, tails removed

2 tablespoons vegetable oil

1/2 small red onion, finely chopped

2 teaspoons minced garlic

6 spring onion (scallion), cut into 2 cm lengths

1 tablespoon water

lettuce leaves, to serve

1 long red chilli, finely sliced

In a mixing bowl, combine fish sauce, sugar, oyster sauce, cinnamon powder, cumin powder, sherry, black pepper and curry powder. Add the prawns, cover and marinate in the fridge for 30 minutes.

Pour oil in a large wok or frying pan on high heat. Fry the garlic and red onion until fragrant and stir fry prawns for 2 - 3 minutes until changed colour and cooked through.

Add the spring onion and water and toss for a further 1 minute.

Place lettuce on to a serving plate, transfer prawns to the plate and garnish with sliced red chilli.

(Click here for a printable version of this recipe)

Creamy Garlic and Chilli Mussels

Tonight we needed something quick and simple to make without too much fuss but as always we wanted maximum flavour.  The first thing that sprung to mind was mussels as they are such a versitale ingredient and cheap here in Australia.

 

A quick garlic and chilli sauce and we were in business.  One kilogram demolished in no time with some crunchy bread to soak up the juice.

 

Creamy Garlic and Chilli Mussels

 

Serves: 4

ProPoints per serve: 8

 

1 kilogram mussels

1 tablespoon olive oil

1 tablespoon crushed garlic

2 teaspoons crushed chilli

1 onion, sliced

1 red capsicum, sliced

1/2 cup dry white wine

1/2 cup low fat cream

freshly ground black pepper

fresh coriander leaves, for garnish

Clean mussels removing all barbs and dags from the outer shell.  Rinse.

Heat oil over medium- high heat in a deep frying pan, saucepan or wok.  Add onion and capsicum and cook, stirring, for 5 minutes until softened.

Add garlic and chilli, stirring for 1 minute or until fragrant.

Add the mussels and toss for 2 minutes.

Add the wine and the cream, stirring until combined completely, season with freshly ground black pepper.  Cover with a lid and let steam for 5 minutes.

Remove lid and transfer to a bowl, if desired, and serve garnished with fresh coriander.

Add extra ProPoints should you wish to serve with crusty bread (bread type depending).

(click here for a printable version of this recipe)

Dim Sum Scallops ~ Happy Valentines Day

Well it's Valentines Day and not that hubby and I actually celebrate it by buying each other lots of gifts and going out for a romantic dinner to declare our love for each other.  Usually I plan a special dinner for all of us.  This year there was only 3 as Alexandria had a sleep over birthday party.  So catering for the three of us I decided on the following menu:

 

Dim Sum Scallops

          Hot and Sour Steamed Fish with Thai Salad

                    Caramelised Pineapple with Toffee Sesame Icecream

 

Sounds delish right?

 

Well the Dim Sum Scallops were....

 

This is how the story of Valentines Day Evening 2014 went in the House of Murray.  All food prepared and ready to go.  Noel and Oliver have been to work together. Come home via video shop as they hire a movie to watch inbetween courses.  By the time everyone showers, gets sorted, takes Alexandria to her party and relaxes.  Start watching the movie - have the Entree of Dim Sum Scallops.  Watch some more movie and then tiredness sets in. Hubby goes to bed as he is working again tomorrow morning - son and I order pizza as I wasn't cooking all the fish for the two of us.

As I said the Dim Sum Scallops were good.

Dim Sum Scallops

(Recipe adapted from The Essentials Fingerfood Cookbook)

 

Serves: 4

ProPoints per Serve: 3

 

500 grams fresh scallops

2 tablespoons teriyaki sacue

1 tablespoon soy sauce

1 tablespoon dry sherry

2 spring onions, finely chopped

2 teaspoons lemon or lime juice

2 teaspoons oyster sauce

1 teaspoon sesame oil

1 clove garlic, crushed

1/2 teaspoon greated fresh ginger

Preheat the oven to 180 degrees Celsius.

Place the scallops in 4 serving dishes.

Place all remaining ingredients in a small jug and mix well.  Divide the mixture amongst serving dishes pouring over the scallops.

Bake in oven for 5 - 10 minutes, or until scallops are tender and white.

(click here for a printable version of this recipe)

Easy Mango Chilli Prawn Salad

Relaxing on Labour Day, a public holiday here in Melbourne I decided to make a quick and easy lunch for Noel and myself - a prawn salad with a Mango Chilli Dressing.  Took no time at all really and made a nice change to the boring but healthy salads we had been eating.

 

The dressing of course, was store brought and not homemade but it is quite a flavoursome and diet friendly one produced by Coles.  Simply Less Mango Chilli Dressing is one of the new flavours in dressing that Coles have recently released.

 

Easy Mango Chilli Prawn Salad

 

Serves: 2

ProPoints per serve: 4

 

16 cooked king prawns, peeled

2 cups of mixed salad leaves

1/2 red capsicum, thinly sliced

1 lebanese cucumber, finely diced

1/2 red onion, finely sliced

1/2 bunch fresh coriander leaves

4 tablespoons Coles Simply Less Mango Chilli Dressing

Rinse prawns and pat dry with paper towel.

 

Divide the salad leaves amongst two serving plates or bowls.

 

Top with capsicum, cucumber and red onion.  Add prawns to each dish.  Sprinkle with the coriander leaves.

Drizzle 2 tablespoons of dressing over each salad and serve.

 

(Click here for a printable version of this recipe)

Spaghetti with Mussels, Chilli and White Wine Sauce

As you all know I have a love affair with mussels and am always on the look out for another recipe to try.  When I saw this recipe, which was originally for Vongole (Clams) I just knew it would be perfect with mussels.

This was not only a recipe jam packed with flavour but it was a very simple dish to pull together.  The fresh flavours of the tomatoes, capsicums, garlic along with a hint of chilli make this a perfect italian dish.

Spaghetti with Mussels, Chilli and White Wine Sauce

(recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 11

300 grams spaghetti

1 kgs mussels, debearded, rinsed and drained

1 tablespoon olive oil

250 grams cherry tomatoes, halved

1 brown onion, thinly sliced

1 red capsicum, finely chopped

4 garlic cloves, crushed

1 long fresh red chilli, finely chopped

1/3 cup reduced salt chicken stock

1/2 cup dry white wine

1/4 cup chopped fresh flat leaf parsley leaves

1/4 cup coarsely chopped fresh basil leaves

Cook spaghetti in a large saucepan of boiling salted water, following pack instructions, or until just tender.  Drain.

Meanwhile, place mussels in a large saucepan over high heat.  Cover with a tight fitting lid.  Cook, shaking pan occasionally, for 5 minutes or until mussels open.  Remove mussels from pan with a slotted spoon, discarding any liquied and any mussels that do not open.

Heat oil in a large, deep frying pan over medium high heat.  Add tomatoes, onion, capsicum, garlic and chilli and cook, stirring for 5 - 7 minutes or until capsicum and onion have softened.

Add stock and wine and bring to the boil.  Stir in parsley and basil.  Add pasta and mussels.  Toss gently to combine.  Serve.

(Click here for a printable version of this recipe)

Gambas ~ Garlic and Chorizo Prawns

Tapas is becoming very popular here in Melbourne especially in restaurants.  Tapas is a wide variety of smaller dishes, similar to appetizers, in Spanish cuisine.  Either hot or cold combinations of flavours plated up to make a full meal.

Called Gambas in Spanish, prawns team up with spicy sausage for this tapas-style dish was not only very tasty but  absolutely moreish.

After a busy day at the junior football this was an easy dinner dish, quick enough to prepare and sit down and enjoy while getting ready for the working week ahead.

Gambas ~ Garlic and Chorizo Prawns

(recipe adapted from Taste.com)

Serves: 4

ProPoints per serve: 7

• 1 chorizo sausage (125 grams), thinly sliced
• cooking spray
• 3 garlic cloves, crushed
• 500 grams raw tiger prawns, peeled
• 1/4 cup chopped fresh coriander
• 2 teaspoons dry sherry
• lemon wedges, to serve
• 
  
• Heat a large non-stick frying pan over high heat. Add the chorizo and cook, stirring occasionally, for 4-5 minutes or until golden and crisp. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel.  Wipe oil out of pan with paper towel.
• 
  
• Reduce heat to low. Spray the pan with cooking spray, add garlic to the pan and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook, stirring occasionally, for 4-5 minutes or until the prawns curl and change colour. Add the chorizo, coriander and sherry to the pan and stir to combine.
• 
  
• Place on serving platter and serve with lemon wedges.

(C lick here for a printable version of this recipe)

Mussels with Tomatoes and Chilli

This is a really quick and easy dish to make and is on the table in less than 30 minutes.

Nothing tastier than fresh mussels steamed in a broth of fresh tomatoes, white wine, chilli and kaffir lime leaves which add such an amazing flavour to the meal.  

Served with crusty bread this is a wonderfully feeling meal for event he fusiest seafood eaters.

Mussels with Tomatoes and Chilli

Serves: 4

ProPoints per serve: 6

1 kilogram fresh mussels

4 cloves garlic, finely sliced

2 red chillis, finely sliced (remove seeds for less heat)

2 spring onions, sliced

5 tomatoes, diced

3 kaffir lime leaves, thinly sliced

1/2 cup dry white wine

freshly ground black pepper

Clean mussels and remove beards.  Disregard any mussels that are open prior to cooking - tap on benchtop to see if they will close.

Using a large wok or saucepan, heat oil over high heat add garlic and chilli.  Cook for 1 - 2 minutes or until fragrant.  Add spring onions, tomatoes, lime leaves, wine and season with pepper.  Stir for 3 - 5 minutes or until boiling.

Add mussels, toss and then cover with a lid.  Allow mussels to steam for 8 - 10 minutes.

Serve, removing any shells that have not opened.

(Click here for a printable version of this recipe)

Stir Fried Black Bean and Chilli Prawns

Another busy night in the Murray household saw the kids and us eating seperately. The kids having left over Quick and Easy Pasta Casserole because they really enjoyed it last night. As for Noel and I we decided to eat when I returned from the hair dresser so a quick prawn stirfry was planned.

Noel adores the flavour of blackbean so I thought I would treat him. I am not a huge lover but don't mind it every now and then. Normally we would order Beef in Blackbean Sauce from our favourite restaurant, Shark Fin Inn in Keysborough so I knew he would like the idea of tryng prawns cooked in a black bean sauce.

Stir Fried Black Bean and Chilli Prawns

(recipe adapted from Neil Perry - Food Source Asia)

Serves: 2

Points per serve: 4

cooking spray

500 g King Prawns shelled, deveined & butterflied
1 tablespoon black bean sauce
2 garlic cloves chopped
1 knob ginger finely sliced
2 tablespoons diced red capsicums
2 tablespoons diced green capsicums
4 spring onions, slice in 3cm lengths
2 - 4 red bullet chilli, seeded and sliced, to taste
3 tablespoons light soy sauce
2 tablespoons shao xing cooking wine
3 tablespoons oyster sauce
1 teaspoon caster sugar
3 tablespoons fresh coriander leaves

Spray wok or large frying pan with cooking spray and heat.

Stir fry the prawns until they are just cooked, remove from the wok and set aside.

Add the black bean sauce, garlic, ginger, red and green capsicum, 3/4 of the spring onions and chilli. Stir fry until fragrant.

Add the shaoxing wine, soy, caster sugar and oyster sauce then return the prawns to the wok and toss through.

Scatter with the remaining finely sliced shallot and coriander leaves.

(click here for a printable version of this recipe)

Thai Mussels

Firstly I need to apologize for a huge gap in our food blog. I spent the whole of last week in Brisbane on a training session, which was busy and I didn't cook a thing for the whole week. The weekend just gone wasn't any quieter I must say also. We had our football club Annual General Meeting and Presentation. The last week has been a whirlwind of food not to mention alcohol. I have to say that we both fancied something easy and tasty.

Saying this I did have a kilogram of fresh mussels which I brought on a whim on Saturday so we turned our focus on them. Noel and I have only ever cooked mussels once before and then I overdid the chilli so it was decided it was Noel's turn to attempt to create a meal for us and that he did.

Flavoured with lime, chilli, garlic and ginger in a fantastic light sauce these mussels were brilliant and made a great dinner for the two of us. Saying that you could easily serve this to four or 6 as an entree.

Thai Mussels

Serves: 2

Points per serve: 3

1 kilogram fresh mussels in shells

juice of 1 1/2 limes

juice of 1/2 lemon

1 teaspoon fish sauce

1/4 cup dry white wine

1 teaspoon soy sauce

1 tablespoon brown sugar

2 teaspoons crushed garlic

2 teapsoons crushed ginger

pinch of salt

1 tablespoon olive oil

2 spring onions, finely sliced

1/2 bunch fresh coriander, roughly chopped

3 red bullet chillies, deseeded and chopped

coriander leaves for garnish

Clean and scrub mussels, disgarding any broken or open ones that do not close when tapped on the bench.

In a large jug mix together lime juice, lemon juice, fish sauce, white wine, soy sauce, brown sugar, garlic, ginger and salt. Mix well ensuring sugar is dissolved.

Heat oil in a large wok or frying pan that has a lid. Carefully pour in sauce mixture, add spring onions, coriander and chillies. Mix well and bring to a boil.

Add mussels to the wok and toss until coated. Reduce heat to medium, cover with a lid and allow to steam for approximately 5 minutes. Remove from heat and toss through the sauce.

Place in a large serving bowl, garnish with coriander and serve immediately.

(click here for a printable version of this recipe)

Garlic and Coriander Prawns

The second part of our Asian Tasting Feast was prepared by Alex. Unlike Oliver, Alex doesn't like scallops but LOVES prawns!! And she definitely loves Garlic Prawns. So as a twist she decided to add coriander, which I have say to say made them delicious.

This dish was really easy to prepare and cook so making it an excellent entrée for any meal, not just an asian feast. Alex decided to serve these in little bowls with 3 prawns in each. I guess she didn't want anyone to miss out as they were very yummy!!

Garlic and Coriander Prawns

Serves: 4

Points per serve: 1.5

12 large green prawns, shelled but tails intact

1 tablespoon olive oil

1/4 cup dry white wine

2 teaspoons crushed garlic

3 tablespoons roughly chopped fresh corinader

salt

freshly ground black pepper

Rinse and dry prawns. In a large bowl place all ingredients, mix well, cover and allow to marinade for at least 30 minutes for flavours to develop.

Heat a frying pan over high heat and add the prawn mixture. Stirfry prawns for 3 - 4 minutes or until pink in colour and liquid has reduced slightly.

Serve immediately.

(Click here for a printable version of this recipe)

Dim Sum Scallops

Saturday night we decided to have an Asian inspired feast, with tasting plates of several dishes. The idea behind this wasn't because we all enjoy asian food but was to get all four of us involved and cooking allowing us to share and spend good quality family time together. Something that we have been missing recently in our busy lifestyle at the moment.

Oliver loves scallops although he's not big on most other seafood or fish. With this in mind he took on the challenge of cooking the scallop dish. This was quite an easy dish to cook but it was great to see him in the kitchen again.

The original recipe calls for scallops in their shells but I had frozen scallops and shells which I had kept from a previous time and these worked just as well.

Dim Sum Scallops
(recipe adapted from Essential Fingerfood Cookbook)

Serves: 4
Points per serve: 1

12 scallops in shell
2 tablespoons teriyaki sauce
1 tablespoon dry sherry
2 spring onions, finely chopped
2 teaspoons lemon or lime juice
2 teaspoons oyster sauce
1/2 teaspoon sesame oil
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
fresh coriander to garnish

Preheat the oven to 180 deg Celsius.

Place the scallops, in shells, on an oven tray.

Combine the teriyaki sauce, sherry, spring onions, juice, oyster sauce, sesame oil, garlic and ginger in a bowl; stir to combine. Drizzle 2 tablespoons of marinade over each scallop.

Bake the scallops for 5-10 minutes or until tender and white.

Note: These can be cooked under a preheated hot grill for 5 minutes instead.

(Click here for a printable version of this recipe)

Seafood and Vegetable Parcels

I honestly don't think we eat enough fish and I am forever trying to find ways to entice not only the kids but Noel also that "fish" doesn't mean "Fish and Chip Shop Battered Fish". Now we aren't lovers of strong fish but saying that we do enjoy some seafood and as you have probably guessed by now are quite parcial to partaking in oysters!!

My mam and dad used to make fish parcels when I was younger, we used to add our own flavourings and vegetables, dad would pop them on the bbq flate plate to cook and I remember that the flavours were amazing. The fact they are wrapped in a foil pocket and they cook by steaming makes them a healthy way to cook also. Needless to say that when I started thinking about getting our brood to eat more fish these foil wrapped ready made dinners came into my head.

Then I also remembered that I had seen this recipe for Seafood and Vegetables Parcels in a recent Weight Watchers Magazine and of course added my spin on it and voila... they went down a treat!

Any vegetables can be used in this meal, ours had a slightly asian influence but you could use what ever you like not to mention you could use what ever sauces you like also. I guess this is a great dish where you can experiment with flavours.

Seafood and Vegetable Parcels
(recipe adapted from Weight Watchers Magazine )

Serves: 4
Points per serve: 4

4 x 150g white fish fillets
2 teaspoons finely grated fresh ginger
2 cloves garlic, crushed
12 peeled green prawns
12 scallops roe removed
2 spring onions, sliced on diagonal
1/2 red capsicum, cut into thin matchsticks
1 carrot, peeled, cut into thin matchsticks
200 grams baby corn spears
100 grams bean shoots
4 cm piece fresh ginger, peeled and cut into thin matchsticks
1 tablespoon soy sauce
1/2 bunch fresh coriander leaves
1 red chilli, sliced, if desired
1 tablespoon sweet chilli sauce

Place four 45 x 30cm sheets of foil on the bench. Top with 4 smaller sheets of baking paper. Place fish fillets on the baking paper.

Combine the grated ginger and crushed garlic and spread a quarter of the mixture on top of each fillet.

Place 3 prawns and 3 scallops on each fillets. Top with capsicum, carrot, spring onions, corn spears, bean shoots and ginger. Sprinkle with red chilli, if using. Drizzle with a teaspoon of each sauce. Fold the paper and the foil, tucking under to enclose each the fish and vegetables. Then carefully wrap the parcels in anther layer of foil.

Preheat oven to 180 deg C and cook parcels for 10 - 15 minutes or until seafood is just cooked through.

Alternative to using foil parcels is the small rectangle foil trays as I have done tonight, you can normally find in the supermarket near the aluminum foil or the serviettes/bbq needs. I find these easier and there is no need for using the baking paper. Just fill the tray and cover with foil tightly. Plus there is minimal washing up!!

(click here for a printable version of this recipe)

Spaghetti Marinara

We have just endured what I would say was a very busy fortnight which meant a few things just didn't get done and this, sadly, was one of them. I was very shocked to be reminded by the date of my last entry just how long it had been. However, I do have to say that not only were we busy but there were several nights that takeaway was the option such a BBQ Chicken and pre-made salad for the Twilight Sports Picnic, hot dogs at the Football Club Registration night for the kids, lunch out on Sunday, etc. that needless to say our menu plan didn't get followed all that well and I actually started to miss the kitchen. And here we are past mid week already.....

BUT last night we cooked and ate in... sitting at the table as a family is a favourite thing of mine. Something quick and simple we had Spaghetti Marinara. This is actually also the first time I have cooked this for the family and as usual made a few changes to an authentic style Marinara to suit us as we are quite fussy "fish" eaters believe it or not - so no mussels or baby octopus for us!! You could probably add them if you wish.

Overall a tasty dish and one that I will cook again. It was enjoyed by the family, but like I said we are a "fussy fish" family.

Spaghetti Marinara

Serves: 4
Points per serve: 6.5

375 grams spaghetti or pasta of your choice
cooking spray
1 onion, chopped
2 cloves garlic, crushed
1/2 cup red wine
2 tablespoons tomato paste
2 x 425g cans diced tomatoes
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
salt
freshly ground black pepper
1/2 cup water
125 grams calamari tubes, sliced
200 grams boneless white fish fillets, cubed
200 grams raw prawns, shelled and deveined
200 grams scallops, roe removed

Bring a large saucepan of salted water to the boil and cook spaghetti according to packet direction until al dente. Drain and set aside keeping warm.

Heat a large frying pan that has been coated with cooking spray over low heat, add onions and garlic and cook for 2 - 3 minutes. Increase the heat to medium and add wine, tomato paste and tomatoes. Simmer for 5 - 10 minutes, stirring occasionally or until the sauce reduces and thickens slightly. Add the herbs and season to taste with salt and pepper. Keep warm.

Spray another large frying pan with cooking spray and saute the calamari, fish, prawns and scallops in batches, for 1 - 2 minutes or until cooked.

Meanwhile reheat the tomato sauce mixture and add water, stirring well.

Add cooked seafood to the warmed tomato sauce mixture and stir gently.

Place cooked spaghetti in a serving dish and top with marinara sauce mixture or if you wish toss sauce through cooked pasta and serve.

(click here for a printable version of this recipe)

Lobster with Blackbean and Chilli Sauce

The last time we went shopping in Springvale we were lucky enough to get our hands on some frozen raw lobster tails from our favourite Frozen Food shop. They were great value as they were small and 10 tails to the kilogram but unfortunately have been in the freezer ever since.

We decided that tonight would be the night to have them for dinner - maybe a little celebration as today I finished the job I have been doing for the last 8 years and I am moving on within the company as of next week in a new role.

After enjoying the Beef with Blackbean the other week, we knew that the lobster tails would be full of flavour and that their sweetness would compliment the saltiness if cooked in a similar sauce. So the idea of black bean combined with chilli paste was agreed upon as I love chilli and Noel favours the black bean but of course we both agree on the lobster itself!

Lobster with Blackbean and Chilli Sauce

Serves: 4

Points per serve: 5

1 kilogram raw Lobster tails

1 tablespoon olive oil

2 teaspoons crushed garlic

2 teapsoons crushed ginger

1 tablespoon chilli paste, or to taste

1 carrot, peeled and finely sliced

1 head of brocolli, cut into small florets

1/2 red capsicum, diced

2 spring onions, sliced

4 tablespoons black bean sauce

100 grams snow peas, trimmed and sliced

100 grams bean sprouts

fresh coriander leaves, for garnish

Remove shells from lobster tails, rinse well and cut into bite size pieces. Place on paper towel and set aside.

Coat a wok or large frying pan with oil ensuring the surface is covered. Heat over a high heat and add the garlic, ginger, chilli, carrots and broccoli. Stir fry for 2 - 3 minutes or until vegetables start to soften.

Add capsicum, lobster meat and spring onions. Stirfry for a further 2 - 3 minutes or until lobster is startting to turn pink. Mix through the blackbean sauce until all is completely coated with the sauce. Add snow peas and bean sprouts and toss through until warm.

Serve garnished with coriander leaves.


(click here for a printable version of this recipe)

Boiled Mud Crabs

I took the plunge the other day and purchased two live mud crabs even though I didn't have a clue what I was going to do with them. Like I said it was an urge! Whilst in the seafood shop in Springvale, prior to the purchase, I questioned one of the employees about what to do with the crabs. The asian man gave me a graphic detail of killing the crabs with a knife, cleaning and then stirfry in sambal sauce as "you look like a girl who likes sambal". Don't know where that comment came from. Then over came an older asian lady who yelled "don't take the string off until it's dead!" Looking at the claws I could see that was good advice!

I spent several hours of reading up on mud crabs, googling mud crabs and even speaking to friends about the best way to cook them and finally decided just to cook and eat them 'a la natural'. This decision wasn't because it was the easiest option but it was so we could see if we truly like the flavour of the mud crab as we had recently had a bad experience with tinned crab!

During my research, I also found out that the most hummane way to kill a crab wasn't to stab it as told but to put the crabs in the freezer for as long as it takes for them to not move completely, somewhat in a frozen state and then proceed with cooking. I must say I liked this option.

The mud crabs themselves were beautiful in flavour and will definitely be cooked again. As with all crabs they are very fiddly to eat but worth the effort.

Boiled Mud Crabs

Serves: 2

Points per 100g: 1

2 mud crabs 800 - 1000 grams each

salt

ice/iced water

lemon wedges

Place the live mud crabs in the freezer for 30 - 45 minutes for a 800 gram crab, longer if required.

In the meantime bring a huge pot of salted water to the boil. One the crabs no longer move place in the water and boil for 15 minutes per 800 grams.

Fill a large bucket or sink with water and ice. Once crab is cooked place the crab directly into the iced water and leave for a further 15 minutes to cool completely.

Remove from iced water and drain. Cut crab into pieces or serve as desired.

Serve with lemon wedges and Seafood Cocktail Sauce or other dipping sauce of your choice.

(click here for a printable version of this recipe)

Singapore Chilli Prawns

Singapore Chilli anything is one of my all time favourite flavours so I was really glad when I came across a recipe for Singapore Chilli Prawns a while back on Kevin's blog, Closet Cooking. Ironically, Kevin who is based in Toronto, Canada, thanked Ellie at Almost Bourdain for this recipe and Ellie lives here in Australia, Sydney in fact! And I have to say thanks to both!!

There are many variations to this recipe especially when it comes to Singapore Chilli Crab. Some are quite complex and hard to follow. Others easy, some very spicy and others quite sweet. The recipe on both Ellie and Kevin's blogs is quite simple. Ellie makes comment in her blog post that this recipe is quite adaptable to suit everyones tastes. As both Noel and I are lovers of hot and spicy I have modified the recipe a little to reduce the bulk of the sweetness but saying this it still has the element of sweet and sour that makes this dish so incredible.

My favourite thing about this recipe and others like it, is the concept of adding a beaten egg, there is just something beautiful about the way the egg cooks and looks dependent on the dish it is being added too. Adding egg to red chilli sauce looks amazing giving so much texture and of course, adding extra protein is always a bonus. But as with most asian inspired dishes ensure that you have all your ingredients ready.

Next stop Singapore Chilli Crab!! But that will be another story.....

Singapore Chilli Prawns

(recipe adapted from Almost Bourdain & Closet Cooking)

Serves: 4
Points per serve: 3

1 tablespoon peanut oil
2 teaspoon garlic, chopped,
2 teaspoon ginger, crushed
1/2 brown onion finely chopped
3 red chillies, seeded (if desired) and chopped
500 grams raw prawns, shelled and deveined
4 tablespoons tomato ketchup
2 tablespoons hot chilli sauce
1 tablespoons sweet chilli sauce
juice of 1/2 lime

1/2 cup water
1 teaspoon cornflour
1 egg, lightly beaten
fresh coriander, chopped, for garnish

Heat the oil in a wok or large frying pan. Add the garlic, ginger, onion, and chillies and saute until fragrant, about a minute. Add the prawns, saute for a minute on both sides or until they start to turn pink.

Add the tomato sauce, chilli sauces, lime juice and combined water and cornflour and bring to a boil.

Stir the egg into the pan and continue stirring until the egg is cooked. Sprinkle with chopped coriander.


(click here for a printable version of this recipe)

Oysters with Champagne and Wasabi

As our oyster festival continued in our house tonight I decided that one at least had to have champagne as an ingredient purely because they say that foods such as oysters are the food of lovers. And in my opinion lovers like champagne too...

Go easy on the wasabi unless you and your partner really like it.. a dot is definitely enough.

Oysters with Champagne and Wasabi

Serves: 4
Points per serve: 2.5
250 ml champagne or sparkling white wine
12 natural oysters, in the half shell
1/4 red capsicum, very thinly sliced and halved

wasabi to taste

Clean and rinse oysters and shells. Place oysters back into shells. Fill shells with champagne. Top with a few capsicum slices and a dot of wasabi paste.

Chill until serving.

(click here for a printable version of this recipe)

Oysters with Ginger, Garlic and Chilli

These oysters are one of Noel's flavour bursts and they surely packed a kick! Fresh ginger and garlic are always quite strong which was the intensity that Noel was after coupled with a hint of Kaffir Lime was very unique but it was the after taste of the chilli was the hidden surprise.

Oysters with Ginger, Garlic and Chilli

Serves: 4

Points per serve: 1.5

12 natural oysters, in the half shell

2" piece of ginger, peeled and chopped

4 garlic cloves, peeled and chopped

4 kaffir lime leaves, thinly sliced

1 tablespoon chilli oil

Preheat grill.

Place oysters on an oven proof plate or a patty tin.

Top each oyster with ginger, garlic and lime leaves. Place approx 1/3 teaspoon of chilli oil on each oyster.

Place under the grill and cook for 3 - 5 minutes or until topping is starting to brown.

Serve immediately.

(click here for a printable version of this recipe)