(this also is lovely with prawns but don’t cook them in the sauce as it will go watery, cook the sauce and reduce separately then add cooked prawns/ fish or other meats)
1 uncooked whole crab or crab pieces (approx 1 kg) 1/3 c oil 1 tsp minced ginger 2 tsp chopped garlic ½ c tomato sauce/ ketchup 1 tbs sambal oelek (asian chilli paste) 1 tbs brown sugar 1/3 c water 2 tbs chopped coriander (cilantro)- opt
clean and break up crab and heat oil in deep pan cook crab until it changes colour and remove from pan gently cook ginger and 1 tsp garlic until pale golden add rest of ingredients and cook until oil separates (about 3 mins) add crab (or cooked prawns) and cook about 8 mins if sauce thickens too much add a bit of water stir through rest of garlic and coriander serve with rice
Salmon en Papillote, or, as us rubes call it, Salmon in a bag
2/3 cup uncooked orzo pasta 2 plum tomatoes 1/4 cup green onions with tops, sliced 1/3 cup pitted ripe black olives, sliced 3 tablespoons prepared basil pesto, divided 1/2 teaspoon lemon zest 1/4 tsp salt 4 skinless salmon fillets (4-6 ounces each)
1. Preheat oven to 425 F. Cut four 15 inch squares of Parchment paper, fold in half and cut to make large heart shapes when unfolded.
2. Cook past according to package directions; drain. Place pasta in bowl. Cut tomatoes lengthwise in half, remove seeds. Chop tomatoes. Slice green onions. Slice olives. Add tomatoes, green onions, olives and 1 tablespoon of the pesto to pasta. Prepare lemon zest with zester (this is where I go off the rails and use the zest from a whole lemon, Terry, he likes the lemon zest). Stir lemon zest and salt into pasta mixture. Rinse salmon with cold running water;pat dry.
3. For each serviing open paper heart (aw, Paperheart, she's so sweet) and spoon about 3/4 cup pasta mixture on right side; top with salmon fillet. Spread salmon with 1 1/2 teaspoons of the remaining pesto. Fold left side of heart over salmon. Starting at top, tightly seal packet by making a series of short, narrow, overlapping folds along the open edge. At bottom of heart twist tip and turn up.
4. Arrange packets on pan. (I use a Stoneware one, but I think anything will work) Bake 13-15 minutes. (Carefully open one packet to test that salmon flakes easily with fork.) Immediately remove packets. To serve, cut an "X" through top layer of paper and fold back points.
* I am not nearly so fussy, I just use squares of paper and kinda just munge it all around the fish and orzo so it stays closed. And I probably use more pesto than that too. This recipe is from a Pampered Chef cookbook.
1 cup raw rice 1/4 teaspoon Tabasco (Pepper) Sauce 1 can Cheddar cheese or Cream of Mushroom soup 1/4 cup chopped bell pepper 1/4 cup chopped celery 1 teaspoon salt 1 soup can water 1 small onion, chopped 1 1/2 cup crabmeat or shrimp OR 1 cup shrimp and 1/2 a cup crabmeat
Mix all ingredients together. Mix well and bake at 350 degrees for 1 hour. Stir twice during baking.
Shrimp Creole *this one is fancy it has a roux! ~~~~~~~~~~~~~~~~~
1 cup flour 1 cup oil 2 cups chopped celery 1/3 cup chopped onion 1/2 cup chopped bell pepper 2 cloves garlic, minced 1 large can tomatoes or 2 large fresh tomatoes chopped 2 teaspoons salt 1/2 teaspoon black pepper 3 pounds raw shrimp, cleaned and peeled 2 small cans tomato paste 1/4 teaspoon red pepper 6 cups of water 1 teaspoon Whrcestershire sauce 2 tablespoons chopped parsley
Use the flour and oil and oil to make a roux. Cook to golden over low heat, stirring CONSTANTLY.
Add seasonings, onions, celery, bell pepper and garlic. Cook until vegetables are soft.
Add tomatoes and tomatoe paste, mix well and cook another 5 minutes.
Add water and let simmer for 1 hour and 15 minutes. Stir occasionally.
Add shrimp, cook about 20 minutes or until shrimp are tender. Stir occasionally during cooking.
(*heehee* my nickname, call it whatever you like!)
1 12-16 oz. pkg. imitation crab ½ head cabbage, julienned ½ - 1 c. mayonnaise, to taste and texture (not too runny, not too thick) 1 tsp. each salt and pepper (to taste) ¼ c. minced garlic 3 stalks celery, finely chopped 2 carrots, finely chopped 2 thumb-sized hot green peppers, chopped 2 small hot red peppers, chopped
Mix all ingredients together and put into a lightly greased casserole dish. Bake at 350° for 45 minutes. Also great the next day served cold.
(i personally think this would be delicious served with jasmine rice or perhaps japanese sticky rice, but i haven't tried it that way yet.)
I will give whole recipe and you can reduce the amount of seafood as you wish I used 2 large squid but the same amount of other ingredients as the liquid reduces
about 3kg octopus (or equivalent squid)or as much as you like cleaned and chop off tentacles in one piece and about same sized squid pieces
black pepper lemon zest (which I didn't have) 1 c olive oil
place octopus/squid in large casserole, sprinkle over herbs, garlic zest and pepper pour over 1/2 c olive oil and cover with wet baking paper pushed down onto surface, cover with foil or lid bake at 170deg C for 1 hr, turn seafood and replace paper and lid, cook another 1/2 hr
take out the sqiud/octo adn allow to dry, then grill it ion BBQ or pan
to the left over liquid add a good 1/4 c plum sauce and a good couple of tbs of sweet chilli sauce and boil to thicken
or
add same quantity of good tomato sauce and thicken
9 contributions:
Chilli Crab
(this also is lovely with prawns but don’t cook them in the sauce as it will go watery, cook the sauce and reduce separately then add cooked prawns/ fish or other meats)
1 uncooked whole crab or crab pieces (approx 1 kg)
1/3 c oil
1 tsp minced ginger
2 tsp chopped garlic
½ c tomato sauce/ ketchup
1 tbs sambal oelek (asian chilli paste)
1 tbs brown sugar
1/3 c water
2 tbs chopped coriander (cilantro)- opt
clean and break up crab and heat oil in deep pan
cook crab until it changes colour and remove from pan
gently cook ginger and 1 tsp garlic until pale golden
add rest of ingredients and cook until oil separates (about 3 mins)
add crab (or cooked prawns) and cook about 8 mins if sauce thickens too much add a bit
of water
stir through rest of garlic and coriander
serve with rice
Salmon en Papillote, or, as us rubes call it, Salmon in a bag
2/3 cup uncooked orzo pasta
2 plum tomatoes
1/4 cup green onions with tops, sliced
1/3 cup pitted ripe black olives, sliced
3 tablespoons prepared basil pesto, divided
1/2 teaspoon lemon zest
1/4 tsp salt
4 skinless salmon fillets (4-6 ounces each)
1. Preheat oven to 425 F. Cut four 15 inch squares of Parchment paper, fold in half and cut to make large heart shapes when unfolded.
2. Cook past according to package directions; drain. Place pasta in bowl. Cut tomatoes lengthwise in half, remove seeds. Chop tomatoes. Slice green onions. Slice olives. Add tomatoes, green onions, olives and 1 tablespoon of the pesto to pasta. Prepare lemon zest with zester (this is where I go off the rails and use the zest from a whole lemon, Terry, he likes the lemon zest). Stir lemon zest and salt into pasta mixture. Rinse salmon with cold running water;pat dry.
3. For each serviing open paper heart (aw, Paperheart, she's so sweet) and spoon about 3/4 cup pasta mixture on right side; top with salmon fillet. Spread salmon with 1 1/2 teaspoons of the remaining pesto. Fold left side of heart over salmon. Starting at top, tightly seal packet by making a series of short, narrow, overlapping folds along the open edge. At bottom of heart twist tip and turn up.
4. Arrange packets on pan. (I use a Stoneware one, but I think anything will work) Bake 13-15 minutes. (Carefully open one packet to test that salmon flakes easily with fork.) Immediately remove packets. To serve, cut an "X" through top layer of paper and fold back points.
* I am not nearly so fussy, I just use squares of paper and kinda just munge it all around the fish and orzo so it stays closed. And I probably use more pesto than that too. This recipe is from a Pampered Chef cookbook.
Cajun Seafood Rice
~~~~~~~~~~~~~~~~~~~~~
1 cup raw rice
1/4 teaspoon Tabasco (Pepper) Sauce
1 can Cheddar cheese or Cream of Mushroom soup
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 teaspoon salt
1 soup can water
1 small onion, chopped
1 1/2 cup crabmeat or shrimp OR 1 cup shrimp and 1/2 a cup crabmeat
Mix all ingredients together. Mix well and bake at 350 degrees for 1 hour. Stir twice during baking.
Shrimp Creole
*this one is fancy
it has a roux!
~~~~~~~~~~~~~~~~~
1 cup flour
1 cup oil
2 cups chopped celery
1/3 cup chopped onion
1/2 cup chopped bell pepper
2 cloves garlic, minced
1 large can tomatoes or 2 large fresh tomatoes chopped
2 teaspoons salt
1/2 teaspoon black pepper
3 pounds raw shrimp, cleaned and peeled
2 small cans tomato paste
1/4 teaspoon red pepper
6 cups of water
1 teaspoon Whrcestershire sauce
2 tablespoons chopped parsley
Use the flour and oil and oil to make a roux. Cook to golden over low heat, stirring CONSTANTLY.
Add seasonings, onions, celery, bell pepper and garlic. Cook until vegetables are soft.
Add tomatoes and tomatoe paste, mix well and cook another 5 minutes.
Add water and let simmer for 1 hour and 15 minutes. Stir occasionally.
Add shrimp, cook about 20 minutes or until shrimp are tender. Stir occasionally during cooking.
Add parsley. Serve over rice.
Makes about 8 generous portions.
for simple seafood sauce see Easy Reef and Beef (Surf and Turf) in Meatlovers - Beef
Hi, I hope you don't mind me posting here, I didn't know where else to leave it.
Just a quick note to say thank you so much for my birthday wishes, they are very much appreciated :)
Crabby Cabbage
(*heehee* my nickname, call it whatever you like!)
1 12-16 oz. pkg. imitation crab
½ head cabbage, julienned
½ - 1 c. mayonnaise, to taste and texture (not too runny, not too thick)
1 tsp. each salt and pepper (to taste)
¼ c. minced garlic
3 stalks celery, finely chopped
2 carrots, finely chopped
2 thumb-sized hot green peppers, chopped
2 small hot red peppers, chopped
Mix all ingredients together and put into a lightly greased casserole dish. Bake at 350° for 45 minutes. Also great the next day served cold.
(i personally think this would be delicious served with jasmine rice or perhaps japanese sticky rice, but i haven't tried it that way yet.)
Toll House is a brand of chocolate chips by Nestle.
Here is their backing website.
http://www.verybestbaking.com/recipes/detail.aspx?ID=18476
Braised then grilled Octopus/squid
I will give whole recipe and you can reduce the amount of seafood as you wish
I used 2 large squid but the same amount of other ingredients as the liquid reduces
about 3kg octopus (or equivalent squid)or as much as you like
cleaned and chop off tentacles in one piece and about same sized squid pieces
3 cloves garlic
3 sprigs flat leaf parsley
1 tsp fresh oregano
(chopped together)
black pepper
lemon zest (which I didn't have)
1 c olive oil
place octopus/squid in large casserole, sprinkle over herbs, garlic zest and pepper
pour over 1/2 c olive oil and cover with wet baking paper pushed down onto surface, cover with foil or lid
bake at 170deg C for 1 hr, turn seafood and replace paper and lid, cook another 1/2 hr
take out the sqiud/octo adn allow to dry, then grill it ion BBQ or pan
to the left over liquid add a good 1/4 c plum sauce and a good couple of tbs of sweet chilli sauce and boil to thicken
or
add same quantity of good tomato sauce and thicken
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