Archive for the 'Seafood' Category

Dinner tonight – Salmon en papillotte

Monday, April 11th, 2011

So it seems really easy and also mess free. I decided to give it a go. So easy – create a “bag” by taking a huge piece of foil, and a sheet of the same sized baking paper. Put the baking paper on the top and fold it in half. Fold the edges on two sides in very very tightly and you’ve got your bag! Then I took a piece of salmon, seasoned it and layered some slices of lemon on top. Place it carefully in the bag; along with a few sprigs of parsley and a few springs of dill. Now – very carefully pour in some white wine and a drizzle of olive oil, and now even more carefully, close up the bag with more folds. Place in the oven on a tray – at 220 degrees and bake for 20 minutes, depending on how cooked you like it. It’ll puff up in the oven.

When it’s ready, put the whole parcel on the plate and very carefully, using scissors, snip open the bag and take in the aromas, and the most AMAZING melt in your mouth fish ever.

You can serve it at the table for dramatic effect, or lift it out of the bag carefully and preserve every last drop of that precious yummy sauce! Chuck on some more freshly chopped parsley to serve.

I seriously can’t emphasise just how easy it was to make this dish. And the best bit is that if you’re careful, the only thing you’ll need to wash is your plate!  It’s certainly something you can incorporate into your weeknight dinner repertoire – or dare I say – a weeknight dinner PARTY repertoire? ;)

Christmas Lunch – Whole salmon on the barbeque!

Friday, December 24th, 2010

Soooo sorry for the shameful 2 month absence!  Foodiechat had an unexpected whirlwind of a month at work, no fun :(  Well it’s over now, and it’s Christmas Eve – I thought I should share what we’re having!  First Christmas lunch was a couple of weeks ago, and thanks to my friends, I got free reign on the menu – yay! Thanks for trusting me guys! I’ve ALWAYS wanted to cook a whole salmon on the BBQ, and yay, 14 people meant there were enough people for it!

First up, I bought this lovely fella – it was $15 a kg and this guy was 3kgs.  He was really gross to touch though :(

I thought it was great value, as the salmon is already gutted, so you’re really eating pretty much all of it except the head and the spine!  First, wash him and then pat dry with a paper towel.  Next, stuff his belly with fronds of dill and parsley, and some lemon slices.  Then, rub him all over with olive oil and season with salt and pepper.  Wrap tightly in foil – double layers – and oops, I was lazy and didn’t grease the top layer of foil, thinking the oil on the fish was enough to make it non stick. So, the skin came off, oops :(  Nevermind.  Put the whole wrapped parcel on your barbeque on medium heat.  And cook it for 30 –  40 minutes.  It’s cooked if you stab through it and your skewer or knife goes through easily :)  This is what he looked like when we unwrapped it.

And after we ate the top layer, between 14 of us, we only ate 3/4 of the fish!  It was totally cooked to perfection.  One second more and it wouldn’t have been so perfect. Thumbs up guys! It was soo silky and delicate.  Highly recommend this for your Christmas table!

As if that wasn’t enough, Cecilia also cooked a pork roast.   Salt the skin and leave it overnight in the fridge to dehydrate and you’ll have the most perfect crackling.

Some vegetable is required – and the grilled capsicum and green zucchinis definitely suited the occasion with their very Christmassy colours! :)

My plate – a bit piggy? :) We also had chargrilled prawns and a rocket salad with pear, walnuts and pancetta. (more…)

Seafood hotpot noodle soup

Tuesday, July 13th, 2010

Hotpot noodle soup.jpg

It is SO cold lately, that all I want to eat every night coming home from work is a hot bowl of noodle soup.  Usually that’s noodles (udon, egg noodles, rice noodles), with veges of some sort, meat of some sort and some fish balls.  Tonight, I had some leftovers from a steamboat meal so my trick was to poach all the ingredients for just long enough to cook them without turning them into a soggy mess.  Two bowls of water going at once.  One for the fish ball squares – they need to be boiled for 10minutes.  And whilst that is going, poach the other ingredients in order of delicateness - golden mushrooms, shitaki mushrooms, then the tripe and finally the seafood ever so slightly.  Rinse the rice noodles under hot water (if you boil them they will be too soggy). And make the soup base: boil 2 cups of chicken stock, and add a slurp of soy sauce, a sprinkle of white pepper, a few drops of sesame oil and some chopped spring onions.  Place refreshed noodles in a bowl, and arrange all the ingredients nicely on top.  Pour on the hot soup and serve steaming hot.  No need for heaters and woolly socks, you will be warmed to the core :) In 15 minutes flat too :)

Prawn linguine – Masterchef style

Saturday, July 11th, 2009


Ever since watching Masterchef, I’ve had bad bad food cravings! By bad I mean naughty foods, but also unrelenting cravings! One was for seafood bisque – due to the masterclass (lobster bisque with linguine); and the celebrity chef challenge from that singaporean chef (scampi bisque sauce).  Since I didn’t want to bother with the billions of ingredients that Gary used which included tarragon, mint, lobster, thyme, I opted to use the singaporean chef’s one – but using prawn shells and heads instead.  So for 2 serves, it involved: 14 prawns, half a bulb of fennel, half a leek, and half an onion, 3 loaves of garlic – saute in olive oil until cooked; then add half a chopped tomato, and cover it with water. Bring to the boil and simmer for 45 minutes.  In another pot, I boiled up the linguine; and then when the bisque was almost done, I deveined and butterflied the prawns, and sauteed those in olive oil, garlic and chilli.  Then I strained the bisque, added a dash of cream and seasoning, poured over the prawns, and thickened with a little flour, and tossed throug hthe linguine. Garnish with chopped parsley. Very nice! Inspired by recipes from