16 slices sandwich-size bread
80g butter, melted
375g cream cheese, softened
1/4 cup thickened cream
1 large mango, flesh diced
2 tablespoons finely chopped chives
1 tablespoon mango chutney
16 medium cooked prawns, peeled (tails intact), deveined
Preheat oven to 160°C. Remove and discard crusts from bread. Roll each slice of bread flat with a rolling pin. Using an 11cm (diameter) round cutter, cut 1 circle from each piece of bread. Brush both sides of 12 circles with melted butter. Press into holes of a 12 x 1/3-cup capacity muffin pan. Bake for 25 to 30 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with remaining bread and butter.
Using an electric mixer, beat cream cheese and cream until smooth. Add mango, chives, chutney, and salt and pepper to cream cheese mixture. Mix well.
Spoon cream cheese mixture into prepared cases. Top with prawns. Serve.
A tasty and hearty seafood and potato salad which would do well as an accompaniment or a main.
Ingredients (serves 6)
2 cloves garlic, bruised
2kg pot-ready black mussels (see note)
80ml (1/3 cup) extra virgin olive oil
1 red eschalot, very thinly sliced
Chopped segments of 2 lemons
1 wedge preserved lemon, flesh discarded, finely chopped
1 chilli, seeded, finely chopped
2 cups watercress sprigs
1/2 cup coriander leaves
300g crab meat, picked through
Butter-leaf lettuce, to serve
Place potatoes, a pinch of salt and garlic in a saucepan, cover with cold water and cook over medium heat until tender, then drain. Discard garlic. Cool potatoes slightly, then peel and chop.
Meanwhile, place mussels in a saucepan and steam, covered, over medium heat for 5 minutes, shaking the pan occasionally until mussels open. Cool slightly, then remove mussels from their shells.
Combine oil, eschalot, lemon segments, preserved lemon and chilli in a bowl and whisk to combine. Add warm potatoes and mussels and toss gently. Layer potato salad, watercress, coriander and crab meat into butter-leaf lettuce cups.
Pot-ready mussels have had their shells cleaned and have been bearded so no further preparation is needed. Kinkawooka Shellfish pot-ready mussels are sold in 1kg bags and are available from most fishmongers. Alternatively, use regular mussels, cleaned and bearded.
Cooking Time Preparation Time
15 minutes 10 minutes
Ingredients (serves 4)
1 tsp sesame oil
5cm ( 2 inch ) piece ginger, peeled, finely shredded
1 garlic clove, thinly sliced
1/2 tsp Chinese five spice
6 green onions, trimmed, thinly sliced
1/2 cup (125ml) chicken stock
1/4 cup (60ml) shaoxing wine
2 tbs dark soy sauce
1 tbs brown sugar
2 kg black mussels, scrubbed, de-bearded
2 tsp peanut oil
2 bunches choy sum, trimmed
Steamed jasmine rice, to serve
Heat the oil in a wok over high heat. Add the ginger, garlic, five spice and half the green onions and stir-fry for 1 minute or until fragrant. Add the stock, wine, soy sauce and sugar and bring to the boil. Add the mussels and cook, covered, for 3-4 minutes (discard any unopened mussels). Transfer mixture to a large bowl.
Add the peanut oil to the wok over high heat. Add the choy sum and stir-fry for 2-3 minutes or until choy sum wilts.
Place the choy sum among shallow serving bowls. Top with mussels and pour over cooking liquid. Sprinkle with remaining green onions. Serve immediately with steamed jasmine rice.
For visual interest, use a variety of molluscs such as clams, mussels and scallops, or substitute shellfish with lightly sauteed tiger prawns.Preparation Time