RECIPES

Mouth watering inspiration for your kitchen.

New Zealand green-lipped mussels with tomato sauce

New Zealand green-lipped mussels are good sources of haem iron, so Kathy Paterson ensures that they are on the weekly menu. Also known as greenshell mussels, these are high in haem iron with 6 mussels per serve providing a very good source of iron.

Source: http://www.bite.co.nz/recipe/12538/New-Zealand-greenlipped-mussels-with-tomato-sauce/

Ingredients

750 g Mussels, washed and beards removed
3 Tbsp Olive oil
1 small Onion, very finely chopped
3 cloves Garlic, crushed
2 sprigs Fresh thyme
¼ cup White wine
¼ cup Water
1 cup Canned tomatoes, drained and chopped
½ Tbsp Tomato paste
1 tsp Ground cumin
1 tsp Sweet paprika
1 pinch Chilli flakes
1 squeeze Lemon juice

Directions

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1. Heat a large frying pan over a high heat. Place in the mussels, oil, onion, garlic, thyme, wine, water,tomatoes, tomato paste and spices. Cover and cook, removing the mussels into a bowl as they open.

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2. Once all mussels are open, remove lid and season tomato sauce with salt and freshly ground black pepper. Squeeze in lemon juice, add mussels and toss well.

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3. Serve immediately with extra lemon if you wish and crusty bread. Or, as we have done for this variation, remove most of the cooked mussels from their shell and toss with sauce through cooked pasta. Finish with one or two mussels left on their half shell.

Lemon risotto with calamari

This tremendously flavoursome risotto from Curtis Stone will leave your family full-stomached and grinning with pleasure.

Source: http://www.bite.co.nz/recipe/12538/New-Zealand-greenlipped-mussels-with-tomato-sauce/

Ingredients

1 3/4 cups (350 grams) Coles Brand Arborio Rice
1/2 cup cup dry white wine (St Andrews chardonnay)
1 tablespoon lemon zest
300g cleaned calamari tubes, from the Coles deli, thinly sliced
2 sprigs flat-leaf parsley, finely chopped
1 tablespoon White wine
1/4 cup Coles Brand Australian Parmesan Cheese, shredded
50g rocket (about 2 loosely packed cups)
2 tablespoons fresh lemon juice
3 cups water
2 cups Coles Brand Real Chicken Stock
2 tablespoons olive oil
5 garlic cloves, finely chopped
1/2 medium brown onion, finely chopped (about 1/2 cup)

Directions

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Step 1. In a small heavy-based saucepan, combine water and stock. Heat stock mixture over high heat until hot but not boiling. Cover and keep warm.

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Step 2. Heat a large heavy non-stick high-sided frying pan over medium heat. Add oil, then add the garlic and cook for 1 min, or until golden brown. Add onion and cook for about 1 min, or until softened. Add rice and stir for 1 min, or until well coated. Add the wine and stir constantly for 1 min, or until most of the wine has evaporated. Stir in the lemon zest.

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Step 3. Add 1 cup hot stock mixture to rice mixture and cook, stirring almost constantly and keeping the mixture at a steady simmer, until it is absorbed. Continue adding hot stock mixture, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for 18 mins, or until rice is al dente and creamy.

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Step 4. Stir in the calamari and cook, stirring, for 4 mins, or until opaque and tender. Remove pan from heat and stir in parsley and two-thirds of the parmesan. Stir in rocket and lemon juice. Season to taste with salt.

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Step 5. Divide risotto between four wide serving bowls. Garnish with remaining parmesan and freshly ground black pepper and serve.

Potted prawns

Celebrate the Easter long weekend with an afternoon garden party menu, and let your guests help themselves to a series of delectable bites.

Source: http://www.taste.com.au/recipes/24632/potted+prawns

Ingredients

125g unsalted butter
4 spring onions, chopped
1/2 cup (150g) whole-egg mayonnaise
2 tablespoons lemon juice
2 tablespoons horseradish cream
1 tablespoon White wine
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
500g small cooked prawns, peeled (to give 300g)
2 cups Coles Brand Real Chicken Stock
1 Dill sprigs and toasted baguette, to serve

Directions

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Step 1. Melt butter in a pan over low heat, then cool. Process spring onion, mayonnaise, juice, horseradish, parsley, cayenne and half the prawns in a processor until roughly chopped

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Step 2. Place in a bowl, season, then fold in whole prawns (halve if too large). Divide among eight 1/2 cup (125ml) ramekins or a 1-litre dish, smoothing the top.

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Step 3. Pour over melted butter, leaving behind any milk solids in the bottom of the pan.

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Step 4. Chill for 30 minutes or until set. Garnish with dill and serve with toast.

Seafood salad

Mix a selection of seafood through a light, creamy dressing and you’ve got a scoffable salad to serve with soft rolls or lettuce cups at the park.

Source: http://www.bite.co.nz/recipe/11598/Seafood-salad/

Salad

1 serving Mixed seafood, use fresh prawns, scallops, mussels and firm fish chunks
1 Tbsp Olive oil
1 serving Lemon zest

Dressing

1 serving Mayonnaise
1 serving Creme fraiche, or sour cream
1 serving Lemon, freshly zested and juiced
1 serving Mustard
1 serving Chives, fresh cut
1 serving Celery, blanched
1 serving Roasted red pepper
1 serving Fresh dill, chopped
1 serving Red chilli, chopped

Directions

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Step 1. Mix the seafood with olive oil, lemon zest and salt and freshly ground black pepper and cook in a grill pan or frying pan until just cooked. Cool and chop into smaller pieces.

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Step 2. Mix equal amounts of mayonnaise with creme fraiche or sour cream. Add lemon zest and juice, mustard and freshly ground black pepper to taste.

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Step 3. Gently mix cooked seafood through this dressing and add cold seafood, some chives and some celery for added crunch. Roasted red peppers, chopped fresh dill and red chilli will also work a treat.

Prawn and mushroom parcels

Ingredients

1 Tbsp Sesame oil
24 Prawns, raw, tails removed, cut in halves
2 Spring onions, sliced
200 g Mushrooms
1 Tbsp Hoisin sauce
½ Red pepper, sliced thinly
¼ cup Coriander leaves
12 small Rice paper wrapper
1 serving Oil, for cooking

Sweet chilli dipping sauce

¼ cup Sweet chilli sauce
½ Lemon, juiced
1 tsp Fish sauce

Directions

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Step 1. Heat oil in a frying pan. Add prawns and cook for 2 or 3 minutes until just cooked through. Remove and set aside. Add the spring onion and mushrooms and cook for a few minutes or until any liquid has evaporated. Allow to cool.

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Step 2. In a small bowl place the prawns, mushrooms, hoisin, pepper and coriander.

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Step 3. Dip wrappers into warm water a couple at a time and place on damp tea towel. Add some filling and roll into a parcel. Continue with the rest of mixture.

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Step 4. In a frying pan, heat about 1cm oil. Cook the parcels for 2 or 3 minutes each side until golden. Drain on paper towel.

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Step 5. Serve immediately with sweet chilli sauce.

Sambal prawns

Celebrate the Easter long weekend with an afternoon garden party menu, and let your guests help themselves to a series of delectable bites.

Source: http://www.bite.co.nz/recipe/12590/Sambal-prawns/

Ingredients

5 Red chillies, small, use up to 7 depending upon heat
3 cloves Garlic
1 knob Ginger, small
2 Kaffir lime leaves
1 stalk Lemongrass, root end only
1 Lime, zest and juice
1 Tbsp Coriander seeds
1 Tbsp Shrimp paste
1 tsp Salt
1 Tbsp Sesame oil
2 Tomatoes, finely chopped
1 cup Prawn stock, or use fish stock
½ cup Coconut, fresh or dehydrated, grated
3 stalks Curry leaves
1 can Coconut milk, small, 165ml
12 large Prawns, raw and unshelled (use more if wanted)
2 Limes, cut into wedges to serve

Directions

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Step 1. Blitz together in a food processor chillies, garlic, ginger, kaffir lime leaves, lemongrass stalk, the zest and juice of a lime, coriander seeds, shrimp paste, salt, and a good grind of black pepper to form a smooth paste.

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Step 2. In a wok, heat sesame oil, then quickly fry the paste until fragrant. Add tomato and saute. Add prawn or fish stock, grated coconut and 2-3 stalks curry leaves. Simmer and reduce to form a thick sauce.

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Step 3. Add coconut milk and unshelled raw prawns. Simmer until they have just changed colour, turn off the heat and cover until ready to eat. Serve with lime wedges and a finger bowl of hot water.

Scallops wrapped in pancetta with green olive and red pepper salsa

Pancetta-wrapped scallops on a zesty tomato, olive and avocado salsa sound appealing enough but the Apartment Bar has gone one step further, replacing the bread once used to cover glasses in tapas bars with a plate made of scallop shells.

This recipe is one of the 12 finalists of Bite’s Estrella Damm Tapas Competition in 2014.

Source: http://www.bite.co.nz/recipe/10590/Scallops-wrapped-in-pancetta-with-green-olive-and-red-pepper-salsa/

Flat bread

100 g Plain flour
½ tsp Baking powder
2 g Flaky sea salt
100 g Plain unsweetened yoghurt

Scallops

16 Scallops, cleaned and roes removed
8 slices Pancetta, 20cm in length
25 g Butter, melted
5 g Flaky sea salt

 

Green olive and red pepper salsa

30 g Pitted green olives
60 g Roasted red peppers
½ Avocado
½ Red onion
½ Tomato, quartered and seeded
1 Lemon, freshly zested
2 Tbsp Extra virgin olive oil
1 Tbsp Flat leaf (Italian) parsley, finely chopped
1 Tbsp Lemon juice
3 g Flaky sea salt

Directions

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Step 1. First make the flat bread. Sift together the flour, baking powder and salt and combine with the yoghurt. Work into a smooth dough. Rest the dough for 30 minutes before rolling.

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Step 2. Meanwhile remove the roe from the scallops. Ensure there is no connective tissue still attached to the scallop meat.

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Step 3. Cut the pancetta in half to make 10cm-long strips, then carefully but firmly wrap each around a scallop leaving the top and bottom exposed. Brush the tops and bottoms of the scallops with the melted butter and then season with the sea salt. Let the wrapped scallops come to room temperature for 15 minutes.

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Step 4. While the scallops are warming, dice all the salsa ingredients. They should be diced slightly smaller than 1cm, the onion even finer. Add the diced ingredients to a bowl but do not stir to avoid breaking them up. Zest the lemon over the bowl to catch the citrus oils then add the olive oil, parsley and lemon juice to the bowl with the salt. Mix through gently, cover with plastic film and keep to one side to infuse at room temperature.

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Step 5. Heat 2 pans to a medium heat. Roll the dough made earlier into rounds, roughly ½ cm thick and the same size as your pan. Fry the bread in one of the pans until lightly charred on one side then flip and cook the other side. Remove from the pan and cut into 8-10 slices as you would a pizza.

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Step 6. In the other pan, add a little butter and when hot add the scallops and cook on each side for 2 minutes before removing and allowing to rest.

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Step 7. While the dough and the scallops are resting, use a small ring and divide the salsa between 4 plates or scallop shells if you have them, place the scallops on top of the salsa and then place the bread leaning against the salsa and scallops.

Mediterranean fish stew

Use prawns, calamari, mussells and fish in this tomato-based stew with the taste of the Mediterranean.

Source: http://www.bite.co.nz/recipe/2622/Mediterranean-fish-stew/

Ingredients

2 Tbsp Olive oil
1 Red onion
3 Garlic cloves
2 Celery stalks
½ cup White wine
400 g Chopped tomatoes
3 cups Chicken stock
12 Mussels
2 Calamari tubes
2 cups Cooked rice
250 g White fish
12 Prawns
1 pinch Salt & freshly ground pepper
1 cup Parsley

Directions

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Step 1. Heat the olive oil in a large saucepan and gently cook chopped onion, chopped garlic and finely sliced celery for 10 minutes or until celery starts to soften.

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Step 2. Increase heat and add wine, allow to boil and reduce by half.

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Step 3. Add chopped tomatoes and stock or water and bring back to the boil.

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Step 4. Add cleaned and debearded mussels, then cover and leave for 2 minutes until mussels have opened.

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Step 5. Add the calamari tubes cut into rings, prawns and fish and gently cook, without stirring, until fish and prawns are opaque.

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Step 6. Season to taste with salt and pepper, scatter with parsley and serve.

Smoked chili roasted kingfish with cucumber and ruby grapefruit salad

Ever wondered what that subtle sweet-sour flavour is in your sushi? It’s sushi-zu – or sushi vinegar. Don’t just limit it to making sushi; combine it with lemon juice, olive oil and fresh herbs and you’ll have a balanced, quick and delicious dressing. It provides an additional depth of flavour in my Roast Kingfish Belly recipe. Buy sushi vinegar for a perfectly balanced salt and sweet combination.

Source: http://www.bite.co.nz/recipe/10890/Smoked-chili-roasted-kingfish-with-cucumber-and-ruby-grapefruit-salad/

Kingfish

1 piece Kingfish, belly of, skin on*
1 Tbsp Chilli powder, I used aji amarillo smoked chilli
5 Tbsp Sushi vinegar
2 Tbsp Soy sauce
1 Tbsp Mirin
1 Tbsp Lemon juice
4 Tbsp Grapeseed oil

 

Cucumber and grapefruit salad

1 Cucumber, split in half lengthways, seeds removed and discarded, flesh sliced into bite-sized chunks
1 cup Sushi vinegar
1 Pink grapefruit, peeled and segmented
Red cabbage, thinly sliced
2 pinches Sea salt
1 Tbsp Black sesame seeds
½ Red chilli, mild, diced
1 serving Fresh coriander

Directions

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Step 1. Combine the smoked chilli, sushi vinegar, soy sauce, mirin, lemon juice, grapeseed oil and a little freshly cracked black pepper to form a wet marinade. Pour the marinade over the kingfish and set aside.

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Step 2. For the salad, cover the cucumber with sea salt, toss together and allow to stand for about 10 minutes. The salt will draw the water out from the cucumber and soften it. Wash the salt off with cold running water and drain.

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Step 3. Pour the sushi vinegar over the softened cucumber, add the grapefruit segments, cabbage, sea salt, sesame seeds, chili and coriander and combine gently.

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Step 4. Roast the kingfish over the barbecue or under a hot grill for about 12 minutes or until the smoked chili has caramelised and the belly has almost cooked through. Serve immediately with the fresh salad.

****You can use another firm-fleshed oily fish such as tuna, marlin, mahi or mackerel belly.