Recipes

YIELDS 4 Serving PREP TIME 40 mins COOK TIME 5 mins TOTAL TIME 45 mins INGREDIENTS 1 tbsp Vegetable oil 1 Brown onion, finely chopped 1 Celery stalk finely chopped 2 Garlic cloves finely chopped ¼ cup Yellow curry paste 2 tbsp Plain flour 2 cups Massel Chicken style liquid stock 270 ml Can of coconut milk 2 Desiree potatoes, peeled, cut into 1.5cm pieces 200 g Peeled green prawns 300 g (skinless, boneless) firm white fish fillets, cut into 2cm pieces 2 Green onions, thinly sliced Fresh coriander sprigs, to serve Lime wedges, to serve DIRECTIONS Heat oil in a large saucepan over

YIELDS 4 Servings PREP TIME 40 mins COOK TIME 5 mins TOTAL TIME 45 mins INGREDIENTS 1 kg frozen shoestring fries 2 tbsp olive oil 1 brown onion, finely chopped 1 clove of garlic crushed ⅓ cup dry white wine 2 kg cleaned black mussels ½ cup torn fresh basil leaves 1 long red chilli, finely chopped DIRECTIONS Preheat oven to 240°C/220°C fan-forced. Place frozen fries in a single layer, on a large baking tray. Bake for 25 minutes until golden and crisp. Season with salt. Meanwhile, heat oil in a large saucepan over medium heat. & add onion,

YIELDS 6 Servings PREP TIME 40 mins COOK TIME 5 mins TOTAL TIME 45 mins INGREDIENTS 2 tbsp roughly chopped garlic (about 6-8 cloves) ¼ cup parsley leaves ¼ cup basil leaves ½ cup Juice of small lemon ⅓ cup olive oil 1 tsp sea salt ½ tsp cracked black pepper 1 kg Marinara mix from the Seafood Market Caloundra 200 g Prosciutto, from any deli, thinly sliced Olive oil, for cooking DIRECTIONS Soak bamboo skewers in water for 30 minutes to prevent them from burning. Place garlic, parsley, basil, lemon, olive oil, salt and pepper in a small food processor

YIELDS 4 Servings PREP TIME 15 mins COOK TIME 15 mins TOTAL TIME 30 mins INGREDIENTS ⅓ cup Whole egg mayonnaise 1 tbsp Lime juice 1 tbsp Finely grated lime zest Good pinch of cayenne pepper, plus extra to garnish 340 g Shredded crab meat 125 g Can corn kernels, drained 1 Lebanese cucumber, chopped 2 Onions, pale section only, thinly sliced 2 Ripe medium avocados 1 Bunch coriander, sprigs picked DIRECTIONS Combine the mayonnaise, lime juice, lime zest and cayenne pepper in a large bowl. Add the crab meat and stir until combined. Mix in the corn, cucumber and onion. Halve

YIELDS 4 Servings PREP TIME 15 mins COOK TIME 15 mins TOTAL TIME 30 mins INGREDIENTS 2 cups White Long-Grain Express Rice (6-minute rice) 4 Firm White Fish Fillets ⅓ cup Mayonnaise 1 tbsp Wasabi Paste – (To Taste) 2 Green Shallots (Chopped Finely) 2 tbsp Finely Chopped Coriander 2 tbsp Lime Juice 500 g Chinese Broccoli NOTE: The wasabi mayonnaise can be made several hours ahead DIRECTIONS Boil, steam or microwave the rice, following packet instructions, until tender; then drain and keep warm. Meanwhile, heat the oil in a non-stick frying pan, add the fish and cook until browned

YIELDS 1 Serving INGREDIENTS 4 Australian Ocean Barramundi Portions ½ cup (75g) Plain Flour 2 Free Range Eggs 1.50 cups (110g) Panko Crumbs 2 tbsp Finely chopped chives 2 tbsp Finely chopped dill vegetable oil to shallow fry DIRECTIONS Line a large baking tray with baking paper. Place the barramundi on a clean work surface. Use a large sharp knife to cut each barramundi portion lengthways into 1.5cm-wide strips. Place flour and egg in separate shallow bowls. Combine breadcrumbs, chives and dill in a large shallow bowl. Dip 1 piece of barramundi

YIELDS 4 Servings INGREDIENTS 750 ml (3 Cups) fish stock 374 ml (2.5 Cups) hot water 2 tsp Olive Oil 1 chopped brown onion 330 g (1.5 Cups) arborio rice 16 (about 400g) black mussels, debearded 12 (about 300g) cooked prawns, peeled leaving tails intact 2 tsp garlic pepper sauce (Tabasco Brand) 2 tbsp chopped fresh continental parsley Salt & freshly ground pepper to taste DIRECTIONS Combine the stock and water in a medium saucepan, and bring to the boil over high heat. Reduce heat to low and hold at a gentle simmer. Meanwhile, heat

YIELDS 1 Serving INGREDIENTS 3 bacon rashers, trimmed, chopped 300 ml thickened cream 600 g Seafood Marinara Mix ⅓ cup chopped chives 1 sheet of frozen puff pastry DIRECTIONS Preheat oven to 200°C. Grease four 1¼-cup (310ml) ovenproof dishes. Place on a baking tray. Heat a large non-stick frying pan over high heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Add the cream and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 2-3 mins or until the sauce thickens slightly. Remove from

YIELDS 1 Serving INGREDIENTS 2 bunches, asparagus, trimmed & halved 3 zucchini trimmed, peeled into ribbons ½ cup fresh mint leaves ½ cup fresh coriander leaves 1 deseeded, thinly sliced long red chilli 4 salmon fillets x (150g each) 1 ½ tbsp salt-reduced soy sauce 1 ½ tbsp mirin 1 tsp finely grated fresh ginger ½ tsp sesame oil DIRECTIONS Blanch the asparagus in a saucepan of boiling water until just tender. Drain. Refresh under cold running water. Refresh under cold running water. Place asparagus, zucchini, mint, coriander and chilli in a large bowl. Gently

YIELDS 1 Serving INGREDIENTS 270 g jar roasted red capsicums 100 g baby rocket 600 g cleaned squid hoods 1 ½ tbsp sea salt 2 tbsp black peppercorns ⅓ cup rice flour vegetable oil, for deep-frying DIRECTIONS Drain capsicum, reserving 1 tablespoon of oil. Cut capsicum into 1.5cm strips. Place capsicum, rocket and reserved oil in a large bowl. Toss to combine. Cut each squid in half. Score inside flesh and cut into 4cm pieces. Pat dry with paper towel. Using a mortar and pestle (see note), crush salt and peppercorns. Combine pepper