Culinary Recipes

You guys would love the seafood here, lots of reef fish, from the Great Barrier Reef. If you can cook, starting with something really tasty just makes the end result all the better.

I do a Red Emperor sealed in foil, brushed with mango and macadamia nut glaze, slow baked in a ceramic dish in the oven for 45 mins..
That comes out edible..
 
Hedonist said:
You guys would love the seafood here, lots of reef fish, from the Great Barrier Reef. If you can cook, starting with something really tasty just makes the end result all the better.

I do a Red Emperor sealed in foil, brushed with mango and macadamia nut glaze, slow baked in a ceramic dish in the oven for 45 mins..
That comes out edible..
Click to expand...

There's nothing I love more than a New England summer night, clam bake/seafood fest and a nice bonfire after. I live for seafood.
 
Hedonist said:
You guys would love the seafood here, lots of reef fish, from the Great Barrier Reef. If you can cook, starting with something really tasty just makes the end result all the better.

I do a Red Emperor sealed in foil, brushed with mango and macadamia nut glaze, slow baked in a ceramic dish in the oven for 45 mins..
That comes out edible..
Click to expand...
This sounds amazing, do tell more ty
 
Ingredients:
1 x 400gm Red Emperor filet per diner.
1 x Bowen Mango (Use lesser varieties if unavailable where you are)
100gms macadamia nuts
Fruit pieces (Pears/Peaches, any of the sweet fruits really)
2 x slices of white onion
Lemon juice
1000 island dressing
Herbs and spices to taste

Method:

Coat the foil (cut sufficiently large to individually wrap each fish filet loosely) with Olive oil
Lay filet/s on top
Puree Mango, macadamia nuts, 1000 island dressing and lemon juice, brush over the fish
Garnish the top with onion rings and fresh fruit
Herbs and spices to taste
Wrap filets in the foil, carefully sealing it all the way around
Place in a corningware (Ovenproof) dish and bake on 150C for 45 mins (Test before serving)

I usually serve it with a fresh tropical garden salad as a day time warm weather meal or swap the salad for a potato bake if the weather is cooler.
 
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Mediterranean Shrimp Pasta

fish | seafood, main course, pasta, shrimp
125 mL ½ can hellmann;s mayonnaise
30 mL 2 tbsp lemon juice
3 mL ½ tsp salt
3 mL ½ tsp black pepper
500 mL 2 cups pasta
½ red bell pepper; cut in strips
½ green bell pepper; cut in strips
0.75 lb shrimps; uncooked, peeled and deve
500 mL 2 cups mushrooms; halved or quartered
2 cloves garlic; finely chopped
15 mL 1 tbsp olive oil
75 mL 0.3 cup basil; fresh chooped
60 mL ¼ cup olives; pitted, snipped

Dressing this savoury hot pasta salad with Hellmann’s® Mayonnaise adds
creaminess and gives it a tangy twist.

* In a small bowl, combine Hellmann's® Real Mayonnaise, lemon juice and salt and pepper; set aside.
* Cook pasta according to package directions.
* In a large wok or skillet, saute the red pepper, green pepper, shrimp, mushrooms and garlic in olive oil until tender, about 5 minutes.
* Remove from stove and stir in basil and olives.
* Stir in drained hot pasta and mayonnaise mixture. Serve immediately.

Notes:

Yield: 4 Servings

Preparation Time: 00:15
 
That one sounds Yum! I've got some prawns (shrimp) in the x-mas seafood order. I might have to set a few aside and try this recipe out. Thanks SaM.
 
Hedonist said:
That one sounds Yum! I've got some prawns (shrimp) in the x-mas seafood order. I might have to set a few aside and try this recipe out. Thanks SaM.
Click to expand...
thanks we've another one which we prefer at times bit more spicy, take a pick
 
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Stir Fry Shrimps Vegetables and Spaghetti

calorie wise | low calories, fancy's | family | friends, indian pakistani, main course, pasta
spicy, stir fry, thai, vegetables

---: STIR FRY :---
250 mL 1 cup shrimps; thawed drained & deveined
125 mL ½ cup broccoli; florets
1 small onion; quartered
½ red bell pepper; quartered
½ yellow bell pepper; quartered
125 mL ½ cup mushrooms; quartered
250 mL 1 cup baby spinach
125 mL ½ cup snow pea pods
---: SAUCES :---
30 mL 2 tbsp vegetable oil
2 cloves garlic; minced
1 inch ginger root; minced
5 mL 1 tsp red chile pepper
10 mL 2 tsp oyster sauce
10 mL 2 tsp fish sauce
10 mL 2 tsp satay sauce
10 mL 2 tsp hoisin sauce
5 mL 1 tsp chilie oil; optional
10 mL 2 tsp green thai chili paste; to taste optional
3 mL ½ tsp salt
1 kg 2.2 lbs spaghetti; cooked

* Add cooking oil in a wok on medium heat
* Add shrimps, stir well till they turn pink
* Remove shrimps from wok and add broccoli, stir couple of times and then add onions, bell peppers, snow and snow peas
* Stir for a minute or so, then re add shrimps
* Add sauces and stir well
* Add mushrooms spinach stir couple of times and add bean sprouts
* May require corn stratch if liquidy
* Remove from heat before they go soogy
* Serve over spagatti of your choice

Nutrition Facts | Serving Size 220 g
Amount Per Serving
Calories 293 Calories from Fat 66 | % Daily Value* | Total Fat 7.3 g 11% | Saturated Fat 1.1 g 5% | Trans Fat 0.0 g | Cholesterol 96 mg 32% | Sodium 710 mg 30% | Potassium 182 mg 5% |
Total Carbohydrates 37.6 g 13% | Dietary Fiber 3.8 g 15% | Sugars 3.0 g | Protein 17.6 g | Vitamin A 21% | Vitamin C 36% | Calcium 7% | Iron 10% |

Nutrition Grade A- * Based on a 2000 calorie diet

Notes: Fancy's

Yield: 8 Servings

Preparation Time: 00:30
 
Homemade Steak Spice.jpg

Homemade Steak Spice

dry rubs, in the kitchen, seasoning, spices

30 mL 2 tbsp peppercorns
5 mL 1 tsp funnel; seeds
5 mL 1 tsp mustard; seeds
5 mL 1 tsp coriander; seeds
5 mL 1 tsp dill; seeds
10 mL 2 tsp garlic; granulated
5 mL 1 tsp onion; granulated
5 mL 1 tsp chilli flakes; dried
45 mL 3 tbsp kosher salt

* This homemade steak spice mix made with a wide variety of spices such as peppercorns, chili flakes and garlic is the secret ingredient that will give your steak incredible flavour.
* Add peppercorns, fennel seeds, mustard seeds, coriander seeds, dill seeds, granulated garlic, granulated onion, chili flakes and kosher salt to spice grinder or mortar and pestle.
* Grind until coarsely ground.

In The Kitchen | In The Kitchen with Stefano Faita

Notes: http://www.cbc.ca/inthekitchen/2012

Yield: 125 mL ½ Cup
 
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Chili Lime Salt

herb shaker, seasoning, seasoning salt

125 mL ½ cup kosher salt
15 mL 1 tbsp chili flakes; or to taste
zest of 2 limes

* Combine chili flakes, lime zest and salt in a small bowl.
* Mix well to distribute the natural essential oils from the lime.
* Let dry out for at least and hour (overnight is best), then pack in a sealed container.

Notes: Steven & Chris
 
Texas Salt.jpg Texas Salt.jpg

Texas Salt

herb shaker, seasoning, seasoning salt

15 mL 1 tbsp cayenne pepper
15 mL 1 tbsp zeera cumin; ground
30 mL 2 tbsp paprika
30 mL 2 tbsp garlic; powder
30 mL 2 tbsp onion; powder
30 mL 2 tbsp kosher salt
15 mL 1 tbsp oregano; dried
15 mL 1 tbsp black pepper

Combine all ingredients and pack in a sealed container.

Notes: Steven & Chris
 
If someone had of said as little as 4 weeks ago, the most popular thread on FCN's forum would be 'recipies', I'd have still been laughing now.

You have restored my faith in mankind. :)
 
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