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Recipes
The following are just simple
recipes to try at home
Oven Baked Fish
With this dish you can cook with a
variety of different fish as long as it is a thick piece of fish
eg: Blue
Eye, Hapuka (grouper), Kingfish, Salmon, Barramundi, Swordfish
What you will need: Fish
Portions, Baking Paper, Foil, 1 lemon, Dill, Salt, Pepper, Capers, Olive
Oil, Maggie Beer Vino Cotto (balsamic dressing)
Pre-Heat Oven at
180
Average Time; 20-30min.
Average Portion Size: 200gm to
250gm
Step 1. Prepare your fish, rinse it and
portion it up if needed
Step 2. Season the fish with salt and
pepper, Both sides (you can add some other herbs and spices if you like)
Step 3. Tear off baking (enough to
cover each piece) & the same amount of foil. Please be generous because you
will enough foil to fold the foil to make like a poket out it.
Step 4. Place the foil on the bench
then place the baking paper on top of it, then place your seasoned fish portion
in the centre.
Step 5. Slice up your Lemon (into
rings) and break off some dill (the length of the fish, place the dill on top of
the fish then place 2 or 3 slices of lemon on top & some capers if you
like
Step 6. Fold your baking paper covering
the fish and then fold your foil repeating the same process. (fold all corners
etc. so no air can get inside-like a pocket)
Step 7. Place all your fish wrapped in
foil in a baking tray and place in the oven for about 10 to 15 min. (depending
how thick your piece of fish is it may need another 5 min.)
Step 8. Open up your foil pocket
(becareful it might be hot!!) Place the fish on your plate (be gentle it may
fall apart) remove the lemon slices and dill, then drizzle some Olive Oil and
Maggie Beer Vino Cotto (not too much) and add some more capers and salt &
pepper to your liking.
Step 9. As a side you can pan fry some
Asparagus with butter and white wine or Honey Carrots or just simply some
roasted vegetables and a nice White Wine to wash it down..You can even make a nice garden salad to go along with it.
This meal will leave you feeling very
satisfied and is also a great dish to help those on diets etc.
Try it and
give us some feed back.
 Blue
Eye Portion (Steaks) Skin On
Grilled Prawns &
Bugs
With this dish you can even try it with
Scallops on the 1/2 shell, Scampi, Crayfish (Lobster).
What you will need: Whole Raw Prawns
Large Size, Whole Raw Bugs Large. Quantity: 4 of each Per Person
(avg.), Paprika Powder, Chilli Powder, Olive Oil, Salt, Pepper, Garlic, Lemon,
Oreagano.
You will also need: Bowl, Brush, Grill Tray
Pre-Heat Grill
Average Time:
30-40min.
Serving Portions Per Person: 4 Prawns & 4 Bug Halfs
Step 1. Shell your prawns leaving the
tails and if you prefer you can leave the heads on (its up to you) clean the
back on the prawn by gently running your knife the back the remove the vein,
then place your Bugs on the the chopping block with its legs facing up, get a
large sharp knife (heavy duty). Then with the point of the knife pierce the
bugs in the middle of its head and tilt the knife down finishing towards the end
of its tail. The continue to cut it until you have 2 halfs.
Step 2. Clean the bugs head and remove
waste.
Step 3. In your Bowl pour a decent
amount of olive oil (1/4 full avg.) squeeze 1 lemon-juice, sprinkle a good pinch
of oreagano, salt & pepper, pinch of chilli powder, then stir to mix in all
the ingredients.
Step 4. Place all the shellfish on a
tray with the meat facing up. You will find some of the shellfish wont sit
properly due to their shape, to avoid that just push them in together to lock
them in.
Step 5.Brush on the Oil covering the
whole shellfish including the outer part of the shell and tail, (this is to
stopthe shells from burning), once you have covered them with the oil then
add a little more salt if you wish, then sprinkle paprika over the
meat.
Step 6. Thinly slice a clove of Garlic
and place a few on top of each
Step 7. Place the tray in the oven for
about 5 to 10 minutes (check regularly in case it burns the outer shell), cook
until a nice golden brown.
Step 8. Once cooked place shellfish on
a plate (becareful shells will be very hot!!) and remove the garlic (if you
wish) and squeeze some lemon juice. You can also serve with a nice sauce eg:
sweet chilli or lime and chive creamy mayo or the traditional Tartare sauce
& a nice white wine. As a side some roasted veggies along with a rocket
salad with freshly sliced Parmesan, Balsamic, Oilive Oil, Salt
& Pepper.
Crispy Calamari Rings (deep fry or shallow
fry)
Do Love Calamari, but hate cooking it at home because it
just doesn't taste the same? Or have you tried it at and it and it the oil spits
everywhere creating a mess?
Well we have the secret for you...
Step1. Buy either squid tubes or fully cleaned calamari or squid (calamari
& squid is very similar to each other - most restaurants use squid)
Step2. Cut your squid/calamari into rings (if you have the squid legs make
sure the beak is removed)
Step3. Get a bowl and fill it with milk and crack 1 egg and mix/stir
Step4. Place the squid rings into the Milk & Egg for about 20 min.(season
lightly with sea salt and pepper)
Step5. Flour: Mix in equal parts 1/2 self raising flour and 1/2 corn
flour
Step6. Pre-heat your oil (use a good oil & new oil) when your oil is
ready simply take your squid/calamari rings out from the milk bowl into the
flour mix dust off
any
excess flour and then place into the fryer
Step7. Allow cooking time between 3-5 minutes or when coating is a light
golden yellow colour, once cooked place on a paper towel and add sea salt and
cracked
pepper
and
then squeeze fresh lemon juice
Now How Easy Is That!!!....
Enjoy
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