Category Archives: Seafood

BBQ – Spicy Marinated King Prawn Skewers

22 Monday Jul 2013

Posted by in BBQ, Seafood, Starters

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Spicy marinated king prawn skewers

Spicy marinated king prawn skewers

I am loving being in full BBQ season and have been cooking a whole array of different dishes. I thought I’d start our BBQ special with a simple but delicious dish of spicy marinated king prawn skewers.

What you will need:
24 king prawns (6 per skewer)
1 tsp of dried chilli flakes
1 tsp of cumin
1 tsp of paprika
1/2 finely chopped garlic clove
Half a lime’s juice
1 tbsp. olive oil
A pinch or two of ground pepper

Place the prawns in a bowl and add all the ingredients and mix together with your hands. Cover the bowl with tin foil or cling film and place in fridge for a couple of hours. Whilst your BBQ is heating up add 6 prawns to each skewer. Place prawns on BBQ a hot, a couple of minutes on each side.

A nice fresh tomato and mozzarella salad is always great with these.

This is a nice and simple dish that will leave all your guests wanting more.

Enjoy!
Mel

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Salmon Pie with Lemon and White Wine Sauce

03 Thursday Nov 2011

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I came up with this recipe because I had planned on my friend and I having lunch but she brought her mother as well.
An extra person usually isn’t a big deal but I only bought a pound of salmon and was worried that there wouldn’t be enough food. So I added some veggies to my salmon and put it in a pie crust.

Here is what you need:

2 Frozen Ready-Made Pie Crusts

Pie Filling:
1 Green Pepper (Chopped)
3 Green Onions-whites only (Chopped)
2 Celery Sticks (Chopped)
Fresh Parsley
5 Tablespoons of Mayonnaise
1 Tablespoon Dijon Mustard

Lemon-Dill Sauce: I’ve had this recipe since the 90’s and CANNOT remember where I found it but I love it!
3/4 Cup Dry White Wine
3 Tablespoons Chopped Shallot
2 Tablespoons Fresh Lemon Juice
1/2 Cup (1 stick) Chilled Unsalted Butter, Cut into 8 Pieces
1 1/2 Tablespoons Chopped Fresh Dill

I baked the salmon at 375 degrees (190C) for 25-300 minutes.
Flake your baked salmon into a medium sized bowl.
In a separate bowl, combine the mustard and mayonnaise and mix into your salmon.
Add your vegetables and mix well.

For Sauce:

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes.
Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more.
Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

The mayonnaise and pie crust makes this a rich dish. I would be generous with the sauce per serving because the lemon and wine help balance all of the flavors.
As you can see, I served this with a side of dressed greens which also helps.

Enjoy!
Joy

The sushi class

26 Sunday Jun 2011

Posted by in Seafood, Sushi, Vegetables

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Sushi

Since Alexis and I have been together he’s been getting more and more into cooking. As he loves sushi I thought that for his birthday we’d go to a sushi making class. It was fantastic, and I’d recommend anyone living in London who enjoys cooking to go to Suzu’s in Hammersmith for its 2 hour class. It was relaxed and inspiring and well I walked out knowing how to make maki sushi, nigiri sushi and californian rolls. We made a total of 24 pieces each so ate about half whilst there and had the rest for dinner.

I’m not going to go into how they were all made as I think I will try making them at home again as I want to try and be creative and fill them with yummy ingredients.

Apparently there’s a famous Japanes fishmonger called Atari-ya who has the freshest fish for sushi so I’ll go there to get some of my ingredients. In the coming weeks, if you’re interested in making sushi watch out for my next few blogs 🙂 I think the biggest challenge will be getting the rice right…

Mel

Balsamic tuna with cherry tomatoes and rocket

18 Wednesday May 2011

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Only have 20mins to prepare a meal? Then this one is perfect and super yummy! I treated myself to a tuna steak this evening and it was definitely worth every penny. I had it as a light meal but if you want something more substantial I’d eat it with new potatoes. This feeds one so just multiply everything by the number of people you are cooking for.

What you will need:

 1 tuna steak
10 cherry tomatoes
2 handful of rocket
Balsamic vinegar
Olive oil
Chilli flakes
Salt and pepper

Cherry tomatoes

Heat your oven to 180C. In a bowl mix a spoon of vinegar for two spoons of oil. Place the cherry tomatoes in an oven proof dish and cover with the ‘vinaigrette’ add salt and pepper to taste. Once the oven is hot put the tomatoes in; they should take no more than 15mins.

 Tuna steak

You should start this about 5mins before the tomatoes are done. Heat a pan, add oil (not much about 2 tablespoons worth), chilli flakes to taste, salt and pepper and add the tuna. Cook for 2mins on each side.

Rocket and ta-da

Place the tuna, the cherry tomatoes and rocket on a plate. Add about a tablespoon of vinegar to the hot pan, mix, and pour over the tuna, rocket and tomatoes. If you want more ‘vinaigrette’ you can also use some from the tomatoes.  

Mel

Cream cheese and clams

29 Tuesday Mar 2011

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 I wanted to go to Brick Lane this weekend to try and see if I could buy some cheap sugar, spices and other things for when I do Live Below the Line. Unfortunately the market’s only open on a Sunday and I wasn’t able to go. So instead Alexis and I went to Borough market, for those of you who have been you will know that it is nothing like the market at Brick Lane let alone the prices. But I was able to make quite a yummy dish in the end without it costing us too much money. 

We bought a handful of clams, 4 king prawns and some purple mushrooms I usually pick when I’m in France. We had them for lunch on Sunday but I didn’t have any cream or white wine, what I would usually use to cook clams. So I raided the fridge and found some pickled chillies and philadelphia (cream cheese).

I cut up the two chillies, fried them with butter, crushed garlic and the mushrooms. Once the mushrooms were browned I added the king prawns. In a separate pan I put a glass of water and added the clams, a tablespoon of philadephia and some mixed herbs and covered the pan. Once the clams where cooked, this only takes a few minutes, I decided to add the clams (with all the liquid) in with the mushrooms and prawns and in a minute, ta-da it was ready! We boiled some new potatoes but I think some noodles would go better with this dish. This was easy peasy and is a sure pleaser.

www.liveblowtheline.org.uk/our-impact/christian-aid/

Mel