Coconut shrimps with spicy mango dipping sauce
- 1lb jumbo shrimp tails on
- 1cup breadcrumbs
- 2cups sweetened coconut shredded
- Greenfields sea salt and cracked black pepper to taste
- vegetable oil for frying
For Spicy Mango Dipping Sauce
- Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
- Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
- While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
- Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don’t stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
- Serve the shrimp along with the spicy mango sauce together.
Haddock and smoked fish pie
- Take the puff pastry out of the fridge and allow to come to room temperature while making the pie filling.
- Pour the milk into a large pan and add the bay leaf, sliced onion, peppercorns and a pinch of salt. Place over a medium heat and bring up to a simmer
- Place the haddock in the milk and lightly poach for 5 minutes, then add the prawns for 2 minutes.
- Take off the heat and remove the haddock and prawns to a plate and set aside. Allow the milk to cool and infuse for 10 minutes then strain through a sieve into a jug.
- Meanwhile, in a separate pan wilt the washed spinach leaves over a medium heat for 1–2 minutes then set aside.
- Preheat the oven to 200°C/gas mark 6
- Using the original poaching pan, place back over a medium heat and melt the butter. When it starts to bubble remove from the heat and stir in the plain flour to create a roux
- Once thickened and smooth, place back over the heat and continue to stir for a few minutes to cook out the flour. Gradually add the infused milk, stirring continuously to create a rich white sauce
- When all the milk is added, remove from the heat and flake in the haddock, then the hot smoked salmon. Add in the prawns and wilted spinach then finish by stirring in the cream and a good grating of fresh nutmeg
- Pour the whole mixture into a shallow pie dish, making sure that the fish and spinach are evenly distributed
- Roll out the puff pastry on a lightly floured surface so that it is large enough to cover the dish. Lay over the top of the filling and gently press down the edges to seal, then trim off the excess pastry
- Brush the whole pastry lid with the beaten egg to glaze and bake in the preheated oven for 30–35 minutes, or until the pastry has puffed up and is golden on top and the filling is bubbling underneath
Chermoula Fish Tagine
- 4 x 175g thick fillets skinless & boneless blue eye cod or similar form blue eye cod
- 500g kipfler potatoes, scrubbed and halved lengthways
- 1 tbsp olive oil
- 1 red onion, sliced
- 1 red capsicum, cut into thick strips
- 3 tsp grated ginger
- 300g mixed medley tomatoes, halved
- 1 cup chicken stock
- ½ cup large green olives
- 3 tsp preserved lemon, finely chopped
- Green leaf salad and crusty bread
- 1 cup coriander leaves
- ½ cup parsley leaves
- 1 tbsp Ras El Hanout
- ¼ cup olive oil
- 3 cloves garlic
- 1 tbsp red wine vinegar
- To make chermoula, place ingredients in a food processor. Process until smooth. Season with salt and pepper.
- Combine fish and half the chermoula in a ceramic bowl. Steam potatoes until nearly tender. Heat oil in a flameproof tagine or large heavy-based frying pan with a lid over medium heat. Add onion and capsicum.
- Cook, stirring for 5 minutes or until softened. Add ginger and tomatoes. Cook, stirring for 2 minutes. Remove from heat. Stir in remaining chermoula. Remove to a bowl.
- Arrange potatoes in base of tagine or frying pan. Spoon over half the tomato mixture. Top with fish. Spoon over remaining mixture and stock. Scatter with olives and lemon. Cover with tagine lid or, if using a frying pan, a sheet of baking paper then a tight fitting lid. Simmer gently over a medium heat for 10 minutes or until fish is just cooked.
- Serve with salad and crusty bread. Garnish with coriander leaves
Sticky Chinese 5 spices
- 1/2 cup light sour cream
- 1 Tbsp fresh lime juice
- 3 Tbsp very finely chopped coriander
- 1 clove finely minced garlic
- Salt and ground black pepper
- 1 lb medium shrimp , peeled,
- deveined and tails removed
- 3/4 tsp Smoked Chipotle
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp ground paprika
- 1/4 tsp ground coriander
- 1/2 tsp salt , or to taste
- 1/4 tsp ground black pepper
- 1 Tbsp olive oil
- For serving:
Preffered cheese , crumbled
2 avocados , peeled, cored and diced
2 cups shredded red cabbage
8 6- inch corn tortillas , warmed*
- For the Cilantro-Lime Sauce:
In a bowl whisk together all ingredients and season with salt and pepper to taste. Cover and chill until ready to use.
- For the shrimp:
In a medium bowl whisk together Smoked Chiptole, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.
- Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 – 4 minutes.
- To assemble tacos:
Warm up the tacos. Layer cabbage, shrimp, avocados and cheese over taco shells. Drizzle with Cilantro-Lime Sauce.
AVOCADO MASH AND SMOKED SALMON ON BRUSCHETTA
- STEP 1
- Make the dressing by mixing all the ingredients together with some seasoning.
- • STEP 2
- Halve the avocado, remove the stone and scoop the flesh into a bowl.Add the yogurt and lemon juice and mash everything with a fork. Season well with salt and black pepper.
- • STEP 3
- Divide the avocado between the toasted bruschetta, sprinkle over a little cayenne pepper ground cumin and add the smoked salmon and cucumber. Spoon over the dressing, then top with the cress.
- 125 ml(½ cup) vegetable oil
- 100 gsnake beans, cut into 3 cm lengths
- 250 ggreen prawns, cleaned and peeled, tails intact (see Note)
- 1red capsicum, thinly sliced
- 1onion, sliced
- 2eggs, lightly beaten
- 1½ tbspMadras curry powder, mixed with 2 tbsp water to form a paste
- 300 grice vermicelli noodles, soaked in cold water for 15 minutes, drained
- 160 g(2 cups) bean sprouts
- 60 ml(¼ cup) soy sauce coriander leaves and lime wedges, to serve
- eat 1 tbsp oil in a wok, heavy-based frying pan or skillet with high sides until hot. Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. Transfer beans to a large bowl and set aside. Add prawns to pan, stir-frying for 1 minute or until curled, slightly opaque and pink. Transfer to bowl with beans.
Add 2 tbsp oil to wok or pan and stir-fry capsicum and onion for 3 minutes or until tender. Transfer to bowl with beans.
- Reduce heat to medium–low, pour eggs into pan, swirling around to coat sides of wok or pan to create a thin omelette. Cook for 2 minutes or until just cooked. Transfer omelette to a chopping board, roll it up and cut into thin slices. Set aside.
- Add remaining 65 ml oil to wok or pan, then add curry paste and noodles, stir-frying over medium heat until completely combined. Add bean sprouts and reserved prawn and bean mixture, stir-frying for 5 minutes or until noodles are just cooked. Add omelette slices, pour over soy sauce, then divide among bowls. Scatter coriander over noodles and serve with lime wedges on the side.
Buttery Chilli Prawns
- 25g butter
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 red chilli, seeds left in and finely chopped
- ½ tsp sweet paprika
- 12-20 large raw king prawns with shells
- juice 1 lemon, plus a few slices for a finger bowl
- ½ x small bunch parsley, roughly chopped
- small loaf crusty bread, warmed to serve
- Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
- Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.
STEAK AND LOBSTER
• 2 lobster tails
• 2 tomhauk ribeye steaks
• Greenfields sea salt and ground pepperto taste
• 2 teaspoons Greenfields paprika
• 2 teaspoons Greenfields ground coriander
• 1 teaspoon brown sugar
• 1 clove garlic minced
• 1/4 teaspoon Greenfields cayenne pepper
• olive oilfor cooking
• real deal french friesfor serving
SPICY GARLIC CHIMICHURRI BUTTER
• 1 small head roasted garlic mashed (or 2 grated garlic cloves)*
• 1 stick (1/2 cup) unsalted buttersoftened
• 1 shallot minced or grated
• 1 anchovy filletfinely chopped
• 1 fresno chile seed + chopped
• 1/2 cup fresh cilantro chopped
• 1/4 cup fresh parsley chopped
• 2 tablespoonsfresh oregano chopped
• 2 teaspoons Greenfields sea salt
1. To make the Spicy Garlic Chimichurri Butter, add the roasted garlic to a medium bowl and
finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the
bowl, add the butter and mix it in with the garlic. Add the shallot, anchovy, fresno chile,
cilantro, parsley, oregano and salt. Mix well. Keep the butter room temp if using right away
or store in the fridge for up to 1 week.
2. To make the steak and lobster, combine the paprika, coriander brown sugar, garlic, cayenne
and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices.
3. Use kitchen shears or a very sharp knife, cut the lobster tail right down the centre. Rub the
flesh of the lobster with olive oil, season with salt + pepper.
4. Heat a grill, grill pan or cast-iron skillet over high heat. Once hot, place the steaks on the
grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for mediumrare, per side.
5. About five minutes before the steaks are done cooking, place the lobster, flash side down on
the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread the
chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells
are bright red. Remove both the steak and tails from the heat.
6. To serve, place the hot steaks on a platter, add a good dollop of the chimichurri butter and the
lobster tails. Serve with french fries and salt. Enjoy!
Jalapeno Dynamite Shrimps
- 15-20 large shrimps peeled and deveined
- For the Batter:
- 1/4 teaspoon Greenfields sea salt
- 1/4 teaspoon Greenfields black pepper
- 1 egg
- 4 tablespoon corn flour
- For the Sauce:
- ½ tsp Greenfields Red Jalapeno Pepper
- 1/2 cup mayonnaise
- 5 tablespoons hot sauce
- 3 tablespoons tomato ketchup
- 1/4 Greenfields tsp paprika
- 1 teaspoon honey
- 1 clove garlic minced
- 1/4 teaspoon Greenfields sesame oil
- 1 tsp white vinegar
- Sesame for topping (optional)
- Wash the shrimp, and drain on kitchen paper. Pat dry with kitchen paper so that the shrimp are fairly dry.
- In a medium sized bowl, combine the batter ingredients, and whisk. Add the shrimp and mix well until coated.
- Heat oil in a large pot and fry the shrimp for about 1-2 minutes. To make sure the oil is at right temperature, first test it by adding a bit of the batter to the oil. If it sizzles, it means the oil is at the right temperature. Fry only 2 or 3 shrimp at a time in order to maintain the temperature of the oil.
- Drain the shrimp on kitchen paper.
- In a medium sized bowl, combine the sauce ingredients and then add the fried shrimp to coat with the sauce.
- Serve immediately.
- 2 tbsp olive oil
- 4 chicken thighs boneless and skinless cut into 1 inch pieces
- 2 chorizo sausages cut into 1 inch pieces (I used Italian sausages)
- 1/2 tsp Greenfields salt or to taste
- 1/4 tsp Greenfields ground pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 1 1/2 cups arborio rice*
- 14 oz diced fire roasted tomatoes (1 can)
- 4 cups vegetable or chicken broth low sodium
- 1 tbsp hot sauce such as Tabasco or Sriracha
- 2 tsp smoked paprika
- 1 tsp saffron
- 1 lb large shrimp shelled and deveined but keep tails on
- 1 lb mussels scrubbed and soaked
- 1 lb clams scrubbed and soaked
- fresh parsley for garnish chopped
- 1 lemon cut into wedges
- In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
- Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.
- Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you’re looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice. The rice will not be cooked through at this time.
- Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that’s what you’re looking for. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.
- Turn off the heat and garnish with parsley and lemon wedges.