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| Tweet Topic Started: Mar 9 2009, 07:41 AM (311 Views) | |
| somerled | Mar 9 2009, 07:41 AM Post #1 |
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Admiral MacDonald RN
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Here's what I did for my lovely wife for an intimate at home candle lit dinner for Valentines Day. Deep Fried Crumbed and Seasoned Feedfood Basket Entree (or possible main) and Whole Baked Snapper. Preparation : Get : 20 x fresh green king prawns (about 8-9" long) 1 kg bag of frozen crumbed scullops with roe (will use about 1/3 a bag of crumbed scullops) 1 kg bag of frozen salt and pepper crumbed squid pieces. (will use about 1/3 a bag of crumbed salt and pepper squid) 1 x 1.5kg whole fresh snapper (even better if you catch it yourself and it's superfresh !!! , this will work with any quality fish ie coral trout , barramundi , etc). a bag of crumbs for the prawns (500g is too much but what you don't use will keep in a sealed container. a packet of preseasoned crumbing batter(for the prawns). 6 x nice juicy lemons and 2 x nice juicy limes 1 x bottle of concentrated lemon squeeze (in the yellow bottle) 1 x bottle seafood seasoning a roll of extra wide heavy duty aluminium foil 4 litres of sunflower oil. Some plain flour. All up about $70 - $75 for the sea food ( assuming you buy it ). Getting ready to cook : Take 12 – 16 frozen crumbed scallops and same number of crumbed squid pieces out the bags (reseal bags and back into the freezer with unneeded. (8 pieces each / person is good). Decapitate the snapper , scale and gut it if not already done. Layout a sheet of aluminium foil (spray it with non-stick spray). Snapper prep: Score each side with a sharp knife (3 x deep scores per side) then lay the fish on the foil. Liberal sprinkle with salt and fish seasoning , squirt a liberal dose of lemon concentrate over the fish, teaspoon sized dollop of marginine , smear this over fish. Turn fish repeat. Do same to the empty stomach cavity. Fold over the aluminium and form a sealed packet from it. Place in the baking pan with fish in fridge for at least 1 hour to marinate. Prawns prep: Head, shell (except for the tail segment), devel and butterfy all the prawns. Put some plain flour on a dinner plate. Mix a small amount of water (or carbonated water or beer) with the preseasoned crumbing batter in a bowl and mix , adding small lots of water intil the batter is of right consistency (wet but still sticky (honey like)). Put a cup full of crumbs in a large or medium freezer bag. Messy part ---- ---- set a fresh clean ceramic or glass dinner plate on the bench to take the battered prawns. Batter each prawn by hand buy dipping and dragging through the batter ensure liberally coated on each side , place in bowl with unbattered tails pointing out of the bowl they are your handles for the next step --- crumbing Need another clean dinner plate on the bench to take the crumbed prawns. When all the prawns are battered , take each battered prawn and place a freezer bag with about 1/2 a cup of crumbs in it , shake bag , when prawn is coated remove and place on plate tails out , repeat until all prawns are crumbed. Gladwrap the plate with crumbed prawns on it and place in fridge for a least 1 hour (this will help the crumbs to adhere better). Leave the crumbed scallops and crumbed squid pieces out in bowls with Gladwrap over them long enough to thaw out ( 1 hr ). Segment the lemons and limes ready to use. Preheat oven to 180 C. Preheat oil (4 litres in deep fryer) to 180-190 C (lower is better). Cook them: When the oil is right temperature ( leave the basket in) . Deep fry crumbed stuff 6 - 8 pieces at a time. Deep fry the crumbed squid pieces until golden brown (about 3 mins) , place in bowl with Scot towel to drain. When crumbs are golden brown they are ready to take out of the oil - DON'T OVER COOK THEM !!! Same process for crumbed scallops. Same process for crumbed king prawns. When squid , scallops and prawns are done , place on table with salt, lemon and limes and enjoy. Place the snapper in the oven 15mins per side with fan forced ON. When done check that meal is cooked through (and comes of the bone) recover and let stand covered in the hot baking pan for 10 – 15 mins. When ready to eat snapper, use a metal spatula to lift the meat off the top side of the cooked fish (one serving) , drain the other side and lift on the foil and tip over onto the other plate (second serving). The entree Use knife and fork to handle squid pieces, fingers for the prawns and scallops, squeeze lemon over scallops and prawns and salt to taste. Squeeze lemon or lime over the squid. Enjoy. Take a 30min break from eating to make space for fish. Main: Remove bones from fresh. Squeeze lemon over and sprinkle salt and pepper to taste, enjoy. Yummo !!! too much for just the two of us . The deep fried crumbed seasoned king prawas and crumbed seasoned scollups (with roe) with lemon squeeze was beautiful (best I've ever had - beats restraunt food hands down !!!) The deep fried crumbed salt and pepper squid pieces was very tender and super tasty with squeezed lemon and also with squeeze lime on it. The snapper was done to perfection was moist and juicy.(I love eating baked whole snapper!!!) Nice glass off red wine to finish. Was a big meal for just the 2 of us , could easily of fed 3 or 4 .... What about the leftovers ( about 1/2 pound of cooked snapper meat seasoned with fresh squeezed lemon juice ). Cold Left Over Lemon Seasoned Snapper Meat on Toast Ingredients : Couldn't be simpler - any left over cooked lemon seasoned snapper meat (liberally drowned with squeezed lemon juice (from a lemon segment) is placed in a crockery bowl at the end of the meal and cooled quickly by placing in the fridge for a few hours (to chill) then covered with gladwrap and left overnight (maybe 2 or 3 days)to marinate more and set. Eating it : Toast 4 rounds of presliced white bread and add spread margarine, (or more if more there's enough leftover snapper meat to go around and more than one person eating it !) Use a fork to tease apart and break up the now cold and very soft and sweet meat while still in the bowl and remove any bones (or scales) that you see (some always seem to sneek through) , and the use fingers and or a fork to cover the toast with liberal layer of cold snapper meat , salt to taste . Enjoy !!! The lemony flavour is really accentuated in the cold snapper meat and makes the meat moist and super sweet . I'd describe this as a real delicacy .... and to think when we had a cat we used to give the left over cooked snapper and jewie meat to the cat ....!! no wonder puss loved me !!! Edited by somerled, Mar 9 2009, 07:55 AM.
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| captain_proton_au | Mar 9 2009, 09:49 AM Post #2 |
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1. Fill Kettle with water and switch on 2. Open lid and ad flavour sachet(s) 3. Pour in boiling water and reseal lid 4. Wait two minutes, then stir noodles |
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2:23 PM Jul 11