Calamari stuffed with Prawns and Parsley

Calamari Stuffed with Prawns and Parsley

serves 4-6

This dish is commonly known as Calamari Ripieni, which translates as stuffed. I first had this in Sicily, it was stuffed with couscous and served in a rich tomato sauce, my version is lighter and has less ingredients. It really is worth trying!!!!!!

Ingredients

6 medium calamari tubes
200g uncooked prawns, cut finely
6 cloves garlic crushed
2 teas lemon zest
100g fresh bread crumbs
3 tbs chopped parsley
1 egg lightly beaten
3 tbs olive oil
1 cup white wine
1/2 teas salt and pepper

Method

Combine the prawns, parsley, breadcrumbs, garlic, lemon zest, 1tbs olive oil, egg and salt and pepper in a bowl mix well.  If the mixture is dry add a tbs of lemon juice.
Stuff the calamari with the filling, using a teaspoon to push the filling down to the bottom. Do not overfill, you need to secure the tops without the filling squeezing out.
Seal the tops with a toothpick.
Heat 2 tbs of oil in a pan that can be transferred into an oven. Alternatively use a fry pan then transfer to an oven proof dish.
Fry the calamari for 1 minute each side.
Add the wine and simmer for 2 minutes.
Add 1 cup of water and transfer to a moderate oven for 30 minutes, turn the calamari a couple of times .
Remove the calamari and cut into 1cm rings, pour the cooking sauce over the top.

You may need to reduce the sauce for 5 minutes , if so cover the calamari with foil to keep warm.






 

Gourmet Seafood Pie

Gourmet Seafood Pie

serves 6-8

This really is the ultimate seafood pie. We had rain last night in Dubai, which is a novelty for us, as it rains maybe twice a year, and it inspired me to cook something that was warm and comforting. This pie is a bit of a treat as it has scallops and prawns, but you can substitute the prawns and scallops for extra fish.

Ingredients

1 kg potatoes
30g butter
1/2 cup milk
salt and pepper to season

250g salmon fillet
1 kg green prawns peeled and deviened
10 scallops
300g white fish
80g butter
1/3 cup plain flour
1 large onion finely chopped
3 cloves garlic crushed
2 stalks celery finely chopped
200g baby spinach blanched
1 1/2 cups milk warmed
1/2 cup white wine
1 teas Dijon mustard
2 tb lemon juice
2 tb chopped parsley
2 tbs chopped chives
1 teas salt
1/2 teas pepper
1/2 cup grated tasty cheese

Method

Boil the potatoes in salted water, when cooked drain and mash with the butter and milk, set aside.
Cut the fish into large chunks and cut the prawns in half.
Preheat oven to 200c.
Melt the butter in a large pan add the onion, garlic and celery and saute until just soft.
Add the flour and stir for 1 minute.
Pour in the wine, then gradually add the milk stir so you have no lumps.
Add the lemon juice, mustard salt and pepper.
Stir in the herbs and gently fold in the fish, prawns and scallops.
Taste for seasoning.
Lightly butter a pie or large gratin dish.
Place the spinach on the bottom and pour the filling on top, make sure the fish, prawns and scallops are evenly distributed.
Place the mash potato on top, use a fork to spread it.
Sprinkle with the cheese.
Bake in the oven for 30 minutes or until the fish is cooked.

Serve with a simple green salad and lemon wedges.


 

Pad Thai

serves 4-6



I love Pad Thai but I have has some really bad ones. Most recently I ordered this dish in a local restaurant, the noodles were over cooked and stuck together and the two prawns that accompanied the dish were questionable at best. So my quest to create a great Pad Thai began.







Ingredients

2 long fresh red chillis deseeded
2 shallots
4 cloves garlic
300 g dried flat rice noodles
500 g  green prawns peeled and deveined chopped
2 tbs oil
3 tbs tamarind paste
1/4 cup fish sauce
3 tbs soy sauce
2 tbs brown sugar
 juice of 1/2 lime
1/2 cup chicken stock
1 cup bean sprouts
3 tbs dry roasted cashews
3 tbs fresh coriander
2 tbs fried shallots

Directions

In a food processor or a mortar and pestle combine the chilli's, garlic, shallots and 2 tbs of water to create a paste.
In a separate bowl, combine the tamarind paste, fish sauce, lime juice, soy sauce and sugar stir to combine.
Place noodle in a bowl add boiling water and let stand for 15 minutes, drain the noodles.
Heat oil in a wok and fry the chilli paste for about 20 seconds, then stir in the combined sauces, add the chopped prawns and cook for 1 minute or until they are just cooked.
Add the noodles to the pan, along with the chicken stock, half of the coriander and the bean sprouts stir the mixture and cook for 5 minutes until most of the sauce has been absorbed.
To serve garnish with the remaining coriander, cashews and the fried shallots.