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Category Archives: Seafood

Baby Octopus & Fennel Risotto Recipe

Parmigiano-Reggiano cheese, the true "par...

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With the temperatures dropping a wee bit at the beginning of this week it has encouraged me cook more ‘substantial’ meals, by this I mean risottos, pasta or roasted food which I have steered clear of for the past few months in preference for something lighter and refreshing. I’m not saying it has gone cold but after several months of hot humid weather even a drop to temperatures in their low 20s (centigrade) makes me excited about winter food and baking again. I think P has been craving winter food, he loves stodgy carb loaded food whereas I avoid them. As part of our European trip back home to Europe this year I am taking him to visit where I lived in Frankfurt in June and I just know he is going to be in heaven eating in the Keipern (Bistros) on plates of dumplings and pieces of meat that hardly fit on the plate.

This risotto is hardly stodgy, far from it, it is creamy and light with the fresh lemon and fennel coming through and it didn’t have me toiling for long over the stove top either. The sun is out again this morning though so I imagine we will be back to salads again tonight!

Ingredients – makes 2

  • 8 baby octopus
  • 4 cups stock, approx (chicken, fish or vegetable)
  • 2 cups Aborio rice
  • 2 fennel bulbs, finely sliced
  • 2 tablespoons olive oil
  • 2 cloves of garlic, finely chopped
  • 1/2 cup dry white wine
  • salt and black pepper to season
  • zest of 1/2 lemon
  • 1 tbsp butter
  • 50g freshly grated Parmesan cheese

Method

  • To cook the octopus I use my BBQ with an open flame which prevents the octopus from ‘stewing” and gets nice char grill but you can fry it on a very high heat.
  • Season the octopus with salt & pepper and a little olive oil and slice in half if not very small pieces (for faster cooking). For BBQ cooking place on a skewer and grill on high for 2 minutes, just until cooked. For pan cooking, place a cast iron pan on a high heat and quickly fry the octopus for 2 minutes in batches. Do not put all the octopus in the pan at once as the heat will drop and the octopus will stew in it’s juice and be rubbery.
  • Heat the stock in a pan.
  • Remove the core and fronds from the fennel before slicing thinly.
  • Add the olive oil to a large frying pan over a low heat then the garlic and fennel. Fry gently until the fennel is opaque and soft.
  • Add the rice and turn the heat up to medium and stir the rice so it doesn’t stick to the pan. Add the wine and let the alcohol evaporate before starting to add the hot stock.
  • Turn the heat down again and start adding the stock one ladle at a time, stirring the rice to release the creamy starch. Allowing each ladle of stock to be absorbed before adding the next ladle of stock.
  • It will take about 15-18 minutes for this process, taste the rice to see if it is cooked and soft but still with a slight bite. If you run out of stock before the rice is cooked add boiling water in place of the stock.
  • Remove risotto pan from the heat and stir in the butter, lemon zest, Parmesan & char grilled octopus then place the lid on the pan and allow to sit for 2 minutes.
  • Serve immediately with cracked pepper.

And for some exciting news this week, my blog along with a few other fab Kiwi bloggers was mentioned in the NEXT magazine this month. Here is the article and do visit the other bloggers mentioned.

 

Source: http://peasepudding.wordpress.com/2011/02/16/fennel-and-baby-octopus-risotto/

 

 

 
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Posted by on March 23, 2011 in Rice, Seafood, Vegetables

 

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Mussels Provencal (Steamed Mussels in a White Wine Sauce)

The clarification process can bring out the cl...

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A traditional favorite in the South of France, Mussels Provencal are easy to prepare, and cook in no time. The secret to the tasty broth is a fine white wine. Be sure not to over cook them!

 

 
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Posted by on March 16, 2011 in French Cuisine, Seafood

 

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Snapper Grenobloise Recipe

This is one of my favorite ways to prepare fish. Once you’ve tried it, I am sure it will also become your’s. Red snapper lightly battered, sautéed to a light golden brown, and smothered with a lemon butter sauce with capers. Umm! Umm! Umm!

 
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Posted by on March 16, 2011 in Fish, Seafood

 

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Horseradish Encrusted Salmon Recipe

Salmon roe (still in the skin) at the Shiogama...

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Fresh salmon fillets slathered with Dijon mustard, then covered with a fresh horseradish and bread crumb mixture turns this ordinary fish into an elegant entrée. It may easily be one of the best salmon dishes you’ll ever taste!

 

 
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Posted by on March 16, 2011 in Fish, Salmon, Seafood

 

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Bengali Mustard Fish Curry

Yellow mustard seeds

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On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
6. Add Fish back in and coat it with the mixture.
7. Add hot Water and gently stir.
8. Cover and cook for 5-7 minutes.
9. Garnish with Cilantro and serve hot with Rice or Chapati.

 

 
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Posted by on March 16, 2011 in Indian Cuisine, Seafood

 

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Betty’s Tuna Noodle Casserole Deluxe Recipe

In this video, Betty demonstrates how to make Tuna Noodle Casserole Deluxe. This is a nice change of pace after the holidays, and it is also a response to those of you who are looking for a dish that is quick, easy, and economical—plus really tasty!

Ingredients:

3 cups uncooked noodles
1 teaspoon salt
(2) 5-oz. cans tuna packed in water, drained
½ cup mayonnaise
1 cup chopped celery
1/3 cup chopped onion
¼ cup chopped green pepper
2-oz. jar diced pimiento, undrained
½ teaspoon salt
10 ¾-oz. can condensed cream of celery soup
½ cup milk
1 cup shredded sharp cheddar cheese
cooking oil spray

In a large pot, cook 3 cups noodles according to package instructions. (I used 1 teaspoon salt in preparing the noodles.) Drain noodles and return them the pot where they were cooked. Combine cooked noodles, (2) 5-oz. cans tuna, ½ cup mayonnaise, 1 cup chopped celery, 1/3 cup chopped onion, ¼ cup chopped green pepper, ¼ cup diced canned pimiento, ½ teaspoon salt, a 10 ¾-oz. can of cream of celery soup, ½ cup milk, and 1 cup shredded sharp cheddar cheese. Stir well, until all ingredients are combined. (Note: If you like your vegetables very soft, you may sauté the celery, onion, and green pepper in 1 tablespoon of butter before adding them to the mixture.) Turn mixture into a 2-quart casserole that has been sprayed with cooking oil spray. Bake, uncovered, in a 425 degree (F) oven for 20 minutes. Serve immediately! I hope all of you had a wonderful Christmas day, and I hope you can use this recipe after your big holiday meal! Love, Bets ♥

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Posted by on March 16, 2011 in Betty's Kitchen, Pasta, Seafood

 

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Potato Cakes with Smoked Salmon Recipe by Nigella Lawson

Pikat4

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These are little potato pancakes made with “Smash” instant potato, remember “for mash get smash”

 

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Betty’s Cajun Shrimp and Sausage Jambalaya Recipe

In this video, Betty demonstrates how to make Shrimp and Sausage Jambalaya. This is a spicy dish that is traditional to the South.

Ingredients:

1 pound frozen white shrimp (31-40 count), thawed, deveined, and shelled (I removed the tails, also.)
8 oz. andouille smoked sausage, cut into ½-inch slices (You may use any type of smoked sausage.)
1 small onion, chopped
¼ cup celery, diced
1 large green bell pepper, cut into chunks or strips
2 cloves of garlic, minced
14.5-oz. can diced tomatoes with garlic, basil, and oregano
14.5-oz can chicken broth
1 ¾ teaspoons Cajun seasoning (You may substitute Creole seasoning, or a blend of your own.)
¼ teaspoon ground red pepper
¾ cup uncooked long-grain white rice

In a large skillet, saute smoked sausage over medium-high heat, until browned, about 3 to 5 minutes. Add 1 small chopped onion, ¼ cup diced celery, 1 large chopped green pepper, and 2 coves minced garlic. Saute 2 to 3 minutes. Add 14.5-oz. can diced tomatoes, 14.5-oz. can chicken broth, 1 ¾ teaspoons Cajun seasoning, and ¼ teaspoon ground red pepper. Bring to a boil, and stir in ¾ cup uncooked long-grain white rice. Cover and reduce heat to low. Simmer 25 to 30 minutes, or until the liquid is absorbed and the rice is cooked. Stir in 1 pound uncooked shrimp. Cook 3 to 5 minutes, or until shrimp turns pink and opaque. Ladle immediately into serving bowl, and serve. I served my Shrimp and Sausage Jambalaya with freshly-made Hot Water Corn Fritters. Delicious! I hope you enjoy this recipe! –Betty 

 

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Betty’s Kentucky “Caviar” Recipe

In this video, Betty demonstrates how to make Kentucky “Caviar.” This is a relish made of a variety of vegetables that has a taste similar to caviar.

Ingredients:

15.8-oz. can black-eyed peas, rinsed and drained
15.5-oz. can white hominy, drained
½ cup fresh curly parsley, chopped
½ cup fresh cilantro, chopped
4 green onions, thinly sliced
1 medium to large tomato, chopped
1 small red bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 of a 16-oz. bottle Italian dressing (You may use the entire bottle, if desired.)

In a large bowl, stir together a 15.8-oz. can of drained and rinsed black-eyed peas, a 15.5-oz. can of drained white hominy, ½ cup fresh chopped parsley, ½ cup fresh chopped cilantro, 4 sliced green onions, a chopped tomato, a chopped red bell pepper, 2 cloves of minced garlic and ½ of a 16-oz. bottle of Italian dressing (or more). Cover with plastic wrap and refrigerate for at least 8 hours to let flavors mingle. To serve, either drain off the excess Italian dressing, or use a slotted spoon to spoon your Kentucky Caviar into serving dishes. This is a terrific relish to serve as an appetizer with crackers or tortilla chips. It is great for parties, such as Super Bowl and other sports events parties, too. It is quick and easy to prepare, and it is very healthy—also a treat for vegetarians! Enjoy! –Betty 

 
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Posted by on March 9, 2011 in Betty's Kitchen, Seafood

 

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Betty’s English Muffin Tuna Melts Recipe

In this video, Betty demonstrates how to make English Muffin Tuna Melts. I had English Muffins left over from our previous English Muffin Pizzas, so I turned them into another tasty treat for you!

Ingredients:

5-oz. can chunk light tuna in water, drained and flaked
1/3 cup mayonnaise
¼ cup pimiento-stuffed green olives, chopped (or salad olives)
3 tablespoons sweet pickle relish (undrained)
2 tablespoons finely chopped onion
3 hard-boiled eggs, finely chopped
3 English muffins, split and lightly toasted
sharp white Cheddar cheese slices

In a large mixing bowl, combine 5-oz. can flaked chunk light tuna, 1/3 cup mayonnaise, ¼ cup chopped pimiento-stuffed green olives, 3 tablespoons sweet pickle relish, 2 tablespoons finely chopped onion, and 3 finely-chopped hard-boiled eggs. Place 6 toasted muffin halves, cut side up, on a baking pan that has a nonstick surface or has been sprayed with cooking oil spray. Spoon 1/6 of tuna mixture onto each muffin half. Broil about 6 inches from heat with partially-open oven door, about 2 or 3 minutes, or until heated through and beginning to brown. Top each muffin with a slice of sharp white Cheddar cheese. Broil an additional 1 to 3 minutes, depending on the thickness of the cheese and how brown you want your tuna melts. Remove from oven and place English Muffin Tuna Melts on nice serving plate. Serve immediately as finger food. These are scrumptious and are made of items you usually have on hand. Enjoy!!! –Betty 

 
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Posted by on March 9, 2011 in Betty's Kitchen, Seafood

 

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