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
• 8 oysters
• 1–2 shallots, peeled and chopped finely
• white balsamic vinegar
1 Mix the shallots and vinegar together. The vinegar should just cover the shallots.
2 Take a fresh oyster and flip it open with an oyster knife. Break it open at the hinge and work around the shell. If you haven’t got an oyster knife use a blunt knife. Discard the top shell
leaving the oyster meat and any juices in the base shell. Then, using a knife, ‘dis-attach’ the oyster from the shell, making sure you leave nothing behind. Leave the oyster in the shell as eating it from the shell is half the fun.
3 Take a teaspoon of the shallot and vinegar mix and put it onto the oyster.
4 Pour the oyster from the shell into your mouth, chew once and throw it down the hatch!
5 Oysters are best washed down with champagne.
EVER WONDERED ABOUT FOOD
An adult oyster can filter as much as 60 gallons of water per day.
Not all oysters taste the same! The size, shape, flavour and food value of oysters are severely affected by their habitat.
In November 1902, the British oyster trade was dealt a severe blow with lasting effects. In Southampton and Winchester, two mayoral banquets
were held at which oysters were served. A large number of the guests were poisoned and four died after the Winchester banquet. It is claimed that the oyster industry lost 75 per cent of its trade after these events.
Oysters are one of the most nutritionally well-balanced foods, containing protein, carbohydrates and lipids.
Oysters have long been valued as both an aphrodisiac and a hangover cure, but they are now considered unhealthy as they have high levels of cholesterol.
During Dickensian times (in the 1800s), oysters were cheap and plentiful, and were regarded as food for the poor.
Outbreaks of typhoid in Victorian times started from contaminated oysters.
JAMAICAN JERK SHRIMP KABOBS
1 pound jumbo shrimp
1/2 cup Teriyaki Marinade & Sauce
1 Tablespoon fresh lime juice
2 Tablespoons fresh thyme, chopped
1/2 teaspoon cayenne pepper
1 Tablespoon brown sugar
1 medium onion
Skewers for Kabobs
Peel and devein shrimp. In a large bowl combine teriyaki sauce, lime juice, thyme, cayenne pepper and brown sugar, stir to dissolve the sugar. Add cleaned shrimp to the bowl and toss shrimp to coat. Let the shrimp marinate for at least I hour. Cut the onion into squares, thread alternately with the shrimp onto skewers leaving space in between. Place skewers on the grill and cook for 4 minutes on each side until shrimp have turned pink and
Makes 4 servings.
Clams on the Racks
Have an old‐style cookout the quick way with Clams on the Racks. It’s a company‐worthy appetiser that looks and tastes fancy!
Cooking Time: 7 min
• 24 Mahogany, littleneck, or cherrystone clams, soaked in ice water for 30 minutes
1. Preheat grill to high heat.
2. Place clams on grill racks (yes, right on the grill racks) and close grill cover. Cook 7 to 9 minutes, or until clams open wide. Discard any clams that do not open by themselves.
Crab Meat Quiche
· 200g plain flour
· 1/2 tsp salt
· 1 tsp paprika
· 90g cold butter
· 35g cold shortening – diced
· 3 tbsp ice-cold water (approx)
MIX flour, salt and paprika in a large bowl. Grate cold butter into the flour mixture. Add diced shortening and rub into
the flour using your fingertips until mixture resembles breadcrumbs.
Add ice water one tablespoon at a time. Stir to bind together.
Transfer pastry to a lightly floured work surface and knead very lightly until smooth. Wrap with plastic food wrap and
chill for 30 minutes.
Roll out pastry on a lightly floured work surface to a size big enough to fit a 22cm flan tin. Follow method on how to
line the flan tin for the previous two recipes. Bake blind in a preheated oven at 190 °C for 15 minutes. Remove
paper and beans. Bake for a further 15 minutes until lightly golden.
· 2 eggs – lightly beaten
· 30g cheddar cheese – shredded
· 1/4 tsp salt
· 1/4 tsp pepper
· 1/4 tsp dry mustard
· 120ml UHT milk
· 50ml cream
· 1 tbsp margarine or butter
· 50g chicken sausage – sliced thinly
· 100g sliced big onions
· 100g crabmeat
· 1 tbsp chopped spring onions
ADD beaten eggs to the milk and mix in salt, pepper and mustard; combine well.Melt margarine in a non-stick pan;
fry onions until soft, drain on absorbent paper and cool.
Add crabmeat and stir-fry quickly. Dish out immediately. Spread onion mixture evenly into pastry case, sprinkle with
crabmeat, top with shredded cheese and chicken sausage. Pour egg mixture into pastry case.
Sprinkle with paprika. Bake in preheated oven at 190 °C for 30 to 35 minutes or until filling is set.
Serve quiche while still warm.