- This topic has 5 replies, 2 voices, and was last updated 3 years, 11 months ago by
.
-
Posts
-
-
Stuffed Squid Tubes
Remove head and skin from the squid and clean the tube. Chop the tentacles and flaps. Combine tentacles with 1 dived Chrizo, 1 diced onion, 3 chopped cloves of garlic and 1 egg. Stuff the squid tubes with mixture, plugging any holes in the tubes from spears with toothpicks.
In a frying pan brown off 3 cloves of garlic and 1 dived onion. Add 4 chopped tomatoes and simmer for 10 minutes.
Add squid tubes and cover with mixture and bake in a moderate oven for 2o minutes
-
Lemongrass & Chilli Crayfish with lemongrass and lime sauce
Crayfish Marinade:
6 tbl fish sauce
4 tbl sugar
1 shallot diced
1 red chilli
1 stick of lemongrass chopped
1/4 cup sweet chilli sauce
3 cloves of garlic
6 (Vietnamese) mint leaves
4 basil leaves
juice and zest of 1 lime
Combine all ingredients, mix well and set aside.
Remove lobster meat from the tail and seperate the legs from the body and into sections. Add all to the marinade and mix well. let site for 40 minutes(+)
Meanwhile work on the sauce.
Sauce:
1 tbl sesame oil
2cm stick of ginger sliced finely
4 cloves of garlic diced
1 red onion diced
1 stick of lemongrass chopped
6 kaffir lime leaves
8-10 basil leaves
1 tbl sugar
1 tbl fish sauce
400ml coconut milk
400ml water
heat oil in saucepan and add the garlic, ginger and onion and fry for 2 minutes then add the lemongrass and fry for a further 2 minutes.
add the remaining ingredients and bring to a boil, reduce heat and simmer until sauce reduces considerably and thickens.
Remove from heat, once cooled a little blend the sauce and serve warm (honestly the cray by itself is delicious and doesn’t need this but I had made it anyway so had to try it)
Crayfish:
heat some oil in a frying pan and add the legs first as they will take longer to cook.
Once the shells have some colour to them then add the meat and cook till it just turns white.
Serve alongside the sauce and enjoy!
-
-
-
On the weekend I fired up some charcoal and cooked a couple fish and a cray from my Peterborough trip.
Fish: 1 x sweep, 1 x trumpeter:
Scale, gut and clean the fish. Score down the body and marinated with:
- 5 cloves of garlic,
- 1 shallots,
- 1 stick of lemongrass
- 1 chilli
- 1tbs salt
- 1tsp pepper
- 1/2 tbs honey
- 1 tbs olive oil,
Rub it into the cavity and the cuts you made. Put in a vac sealer (zip lock bags will do) and leave for a couple hours. When ready to cook pull them out of the bags and wrap in banana leaves and put over the coals.
Butter:
Finely chop:
- 5 cloves of garlic,
- 1-2cm stick of ginger
- handful of coriander.
Have butter at room temperature to help the blending process. Add wasabi and half the ginger to one half of the butter and mix throughly. Add the remaining ingredients to the rest of the butter and mix throughly. Chill in the fridge.
Cary:
Dispatch the cray by first putting it on ice and then knife between the eyes and cutting down. Get a pot of heavily salted water up to a roiling boil and put the cray in for 8-10 minutes.
Once done, remove the crayfish and place in a sink of ice water to stop the cooking process. Split the cray down the middle and remove the guts and poop shoot. and add to the coals.
Once it has a bit of colour to it, flipped them over and start to slather the butters over them and continued to cook for about 5-10 minutes.
Then it is just a matter of getting everything on the table and digging in!
-
-
- You must be logged in to reply to this topic.