Friday, 08. May 2009

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Barbequed

Seafood

Baby octopus

Marinade.                       

Marinade:   In a bowl add 300ml of olive oil, juice of one lemon and lime, salt and pepper. Mix well, let stand for 30 mins.

Octopus:   Place the octopus and garlic in a pot, cover with water and bring to boil. Add baking powder and simmer for 40 minutes. Remove octopus and rinse in cold water. Place in the marinade, cover and leave overnight in fridge.

Place octopus on a hot plate until lightly coloured. Flambé cognac in a fry pan, add the butter and slowly melt, whisking constantly. Add a touch of cream and Worcestershire sauce and whisk till they are all combined. Finish with shallots. Serve octopus on a bed of rice with the cognac sauce poured all over.

Barbecued fish

Cut about 6cm from the end of the lemon grass stalk – you will only need the tender white section. Discard tough outer layer and green top section. Place the ginger, garlic, chilli, lemon grass, coriander, lemon juice, soy, salt and pepper in a blender and blend well to make a marinade. Place fish in a large bowl, pour marinade over, cover, and store in the fridge for at least 4 hours. Tear off 4 large pieces of foil, rub the foil with margarine or butter so the fish doesn’t stick to it  Place the fish in the middle of the foil pour some of the marinade over each piece of fish then seal the foil like an envelope. Place the parcels onto a medium heat barbecue for 5 minutes and then turn over for a further 5 mins. The fish will be cooked when the flesh is white. Serve with mashed potato and salad. Heat any remaining marinade and use as a sauce to pour over the fish and potato.      4 

Calamari with cucumber sauce

Fish Sauce

Sauce:   Whip cream until soft peaks form, stand aside. Peel and seed cucumber, place in strainer and sprinkle with salt and allow to stand for 15 mins. Rinse under cold water, dry on paper towel. Place in blender with sour cream, and lime juice, blend until smooth. Pour into bowl, mix in whipped cream, dill and chives.

Calamari:   Slice calamari into rings, place in dish, add lemon juice, oil, French dressing, and basil, cover and let stand for about 2 hours. 

Barbecue in batches on very hot oiled plate for about 30 seconds, turning once.  Serve with sauce on the side. 6

Cheese and lemon fish

Smear butter onto a hot bar-b-q plate, place the fish skin side down into the butter and seal for one minute. Turn the fish and place the sliced tomato on top, sprinkle on lemon pepper and top with small amount of parsley, avocado and cheese. Splash some lemon water around the fish to create steam and place a lid on top and steam the fish in it’s own juices for 2-3 minutes or until cooked to your liking. Sprinkle a little paprika over the cheese and serve with garden salad. 4

Fish with roasted pepper vinaigrette

For the vinaigrette:

Fish 

Vinaigrette:

 Grill the capsicum (whole) over a hot grill until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 4 minutes. Remove from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the capsicum from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut the capsicum into ½-inch strips and set aside. In a medium bowl, whisk together the remaining vinaigrette ingredients. Add the peppers and set aside for as long as 1 day.

Fish

 Lightly brush or spray the fish fillets with olive oil. Season them with salt and pepper to taste. Grill over high heat until the flesh is opaque in the center, 5 to 7 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the roasted pepper vinaigrette spooned over the top. 4

Garlic Prawns

Blend garlic, lemon juice, salt and pepper and olive oil together, add prawns and mix well ensuring prawns are well oiled, cover and allow to marinade at least 2-3 hours. Heat the bar-b-q plate, lightly oil with olive oil, add prawns to cover plate, cook for about 45 secs to 1 min each side, or when red. Remove, set aside on paper towel to drain, continue to add and cook prawns until all done. 4

Garlic prawns (2)

Shell prawns, leaving tail intact, remove black vein. Put ½ cup oil in 6 individual fireproof dishes, add 30 gram butter and 2 crushed gloves of garlic to each dish. Seed and finely chop red chillies, divide evenly among dishes. Put dishes on barbeque, heat until butter has melted and oil is very hot. Divide prawns between dishes, heat until prawns are cooked.

Sprinkle with parsley. 6

Green Prawns with Thai Marinade.

Peel prawns, leaving tail intact and devein. Remove tough outer layer from the lemongrass and finely slice the tender part. Place into a small food processor. Add shallots, garlic, chilli, kaffir lime leaves and lime rind and process to a finely chopped paste. Add brown sugar, fish sauce, and lime juice and process until combined, Pour into a shallow ceramic dish, add prawns and turn to coat. Refrigerate for about an hour.

Heat a bar-b-q plate to medium heat. Add a drop of oil and cook prawns in batches for about 1 minute each side, until they change colour. Serve on a platter with lime wedges.    4

Lemon pepper fish bites

Cut Nile perch fillets into small pieces, about 5cm square. Mix I cup flour with 1 tablespoon lemon pepper. Dip fish pieces into a bowl of milk, then coat with flour mix. Heat large tablespoon butter or margarine on barbeque (or large frying pan), cook fish for a few minutes on each side. Remove, drain on paper towel. 4

Prawns with Middle Eastern Spices

Grind the seeds, garlic, herbs and 2 tablespoons olive oil in a spice grinder then mix with the remaining ingredients to form a paste. Put the prawns into a bowl and toss in the spice mix. Marinate overnight. Film a hot barbecue plate with a thin layer of olive oil and toss the prawns until cooked.

Prawns with olive oil, lemon juice and fresh parsley.

Partly freeze the prawns then slice them in half lengthways, leaving the shells on. Roughly chop the parsley. Layer the sliced prawns in a large flat base dish, in a single layer, shell down. Drizzle olive oil liberally over the prawns followed by the chilli, lemon zest, parsley and squeeze over the lemon juice. Allow prawns to marinade for at least 30 minutes. Preheat BBQ plate to HIGH. Place the prawns flesh side down onto the BBQ for 30 seconds or until shells start to pink, turn the prawns and cook for a further 30 seconds. Once prawns are cooked, remove from heat, drizzle lemon juice over and serve. Don’t over cook.

Sugar cane prawns with Nuoc Mam Chanh sauce

Prawns

Sauce (Nuoc Mam Chanh)

Salad

(Sugar-can sticks are available in cans at Asian supermarkets.) De-vein prawns and process in a food processor until smooth and sticky. Add fish sauce, sugar and green onion, pulse until just combined. Cut sugar cane into 1cm thick sticks.  Spray or brush hands with oil and divide mixture into eight equal portions.  Wrap mixture around the centre of the sugar cane stick, leaving each end free. Repeat with remaining prawn and sugar cane.  Preheat a barbecue plate or char-grill over medium heat. Brush sticks and char-grill with oil and cook 5 minutes, turning occasionally or until golden and cooked through.

Sauce

Pound chilli and garlic together in a pestle and mortar until smooth. Stir through remaining ingredients and mix well. Taste and adjust flavours.

Salad

Remove seeds from cucumber and slice thinly, place in bowl. Open lettuce and place leaves in separate bowl. Place all other salad ingredients in separate serving bowls.

To serve

Grab a lettuce leaf, add into it a small amount of each salad ingredients, break off some of the prawn meat, wrap the lettuce around all, dip into sauce and enjoy.     4

Thai baked salmon

Remove the skin from the salmon if desired and remove the pin bones in the salmon with tweezers. Preheat barbecue plate. Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk – you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely. Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre. Serve with steamed rice, Chinese broccoli and lime wedges, if desired.   1

Thai Tuna Burgers

Peel and chop the potato into small pieces, boil in salted water until soft, drain and mash with 1 tablespoon margarine. Mix together the tuna, spring onions, ginger, coriander, mashed potato and sweet chilli sauce. Season with salt and pepper. Shape mixture into 8 even size patties, cover, place in refrigerator on floured tray until firm—about 1-2 hours. Dust patties with flour. Slowly cook on the bar-b-q plate in a little oil until hot and golden on both sides. Serve in buns accompanied with sweet chilli sauce. 8

White fish with parsley pesto

Place all ingredients, except fish and butter, into a blender and puree, set aside. Heat bar-b-q plate, melt small amount of butter, cook fish for 2-3 minutes on each side, spoon pesto over fish and serve with fresh salad 4

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