coonta kinta 1 Posted October 12, 2008 Report Share Posted October 12, 2008 I have been given a couple of green lip abalone, but my culinary skills leave much to be desired in regard to these highly sought after shellfish. So I am giving myself to you, the not so culinary challenged, to give me some assistance and ideas on how to make the most of this fine cuisine.Thanks in advance Quote Link to post Share on other sites
burlz 0 Posted October 12, 2008 Report Share Posted October 12, 2008 http://diver.net/seahunt/abalone/abalone.htmhope this helps .... fairly thourough . Quote Link to post Share on other sites
kayakfisher 0 Posted October 12, 2008 Report Share Posted October 12, 2008 To cook just put in a really hot pan with some herbs of choice and squeeze some lemon over it. Just make sure you don't cook it too long. As for preparing it... yeah well just don't ask me to do it! bloody fiddly things, I end up wasting too much. Quote Link to post Share on other sites
Fishie 98 Posted October 13, 2008 Report Share Posted October 13, 2008 We used to get them on the pub reef at Penneshaw when I was a kid..... used to bash the cr@p out of them till they resembled a wet rag and then fried them in the pan. Geez, in those days we even used to get periwinkles off the rocks and boil them up and pick out the meat with a pin also. I've got no memory of how any of that stuff tasted Burlz... that's a good link Quote Link to post Share on other sites
tonyb 1,017 Posted October 13, 2008 Report Share Posted October 13, 2008 Get two thin sheets of plywood/bondwood about the size of two abalone,sandwich the Abs. between them after seasoning with your favourite sauce. Bind it all together and place in the oven for 4 or 5 hours on medium heat.Set the table with knife and fork and a good bottle of White wine.Now,remove from the oven and carefully peel off the abalone,Throw them all in the nearest bin and eat the bond wood, you'll enjoy it just as much. Don't forget to wash it down with the white wine!!Bon appetit.Me, I'd rather eat a gum boot and I haven't yet, but, I have tried Abalone in a million ways (ex scuba diver). Can't work out why it's so popular in Asia either. Quote Link to post Share on other sites
pellipeeli11 0 Posted October 14, 2008 Report Share Posted October 14, 2008 Coonta kintajust bash them a bit like you would for fresh ocky then slice them into really thin strips and cook the same as you would squid with whatever sauces/spices garlic etc cheers peelipeeli 13 Quote Link to post Share on other sites
brenton 637 Posted October 14, 2008 Report Share Posted October 14, 2008 The same as Pelli for me,they are never really tender but have a great flavour.I reckon in asia they are mostly used in soups and for making stock. cheers brenton Quote Link to post Share on other sites
YoBBo 0 Posted October 14, 2008 Report Share Posted October 14, 2008 Guys, In asia they eat them raw.I have converted many folk who think they are tough.I simply fillet them thin. Tenderise until they almost fall apart, then cook in a hot pan of garlic butter for about 20 seconds. They form back into shape and are tender as. Quote Link to post Share on other sites
kayakfisher 0 Posted October 14, 2008 Report Share Posted October 14, 2008 I think you definatly have to cook them quick, don't worry about them been raw as they cook very quick and doesn't matter if they are raw anyway. slicing them thin also makes them not tough. Quote Link to post Share on other sites
ywurrie 0 Posted October 14, 2008 Report Share Posted October 14, 2008 may as well be of some use here... im a chef and recently had abalone on my menu.. i was taught this method years ago and it serves me well.1.. while still in the shell scrape the brown off the fleshy "foot" of the abalone until it is clean and white (theres lots of grit in there)2.. shuck and gut by cleaving the muscle away from the shell (save shell and gut for awesome whiting bait and berley!!!)3.. remove gut from meat and trim "skirt" from the edge of the "foot" and feel around the skirt for the mouth which should be cut off too as this has a little cartlidge sort of like a squids wing in it.4.. lay it "foot" side down on a wooden chopping board (wood helps with slipping as they can shoot off when bashing) and put a bit of glad wrap over the top to stop splattering, then get a meat mallet and using the side (not the rough parts) bash it gently until you feel it give rather than tense up.5.. slice from top to bottom into thin strips.its now ready to cook... i do it in a medium hot pan with olive oil and butter and garlic for 20 seconds then a squeeze of lemon. this is good to toss through spaghetti with fresh chopped parsley and fresh chilli and of course parmesan cheese... you will not be dissappointed.. bon apetit!! Quote Link to post Share on other sites
YoBBo 0 Posted October 14, 2008 Report Share Posted October 14, 2008 yummmmmmmmmmmmmmm, I gotta say abs are one of my favourite dish. good post ywurrie. Quote Link to post Share on other sites
Big Ian 0 Posted October 14, 2008 Report Share Posted October 14, 2008 Ywurrie, nice to see your input and welcome to the site, hope you enjoy it here.Cheers Ian ;D Quote Link to post Share on other sites
pellipeeli11 0 Posted October 15, 2008 Report Share Posted October 15, 2008 welcome ywurrieYour preparation and recipe sounds great ,if i can get frozen abs in Broken Hill how do you think they would compare? Next time in Adelaide I should find some at Hong Kong grocer in chinatown. Also If you have a recipe For "Bush Oysters " can you post it here please ;) Cheers peelipeeli 13 Quote Link to post Share on other sites
pellipeeli11 0 Posted October 15, 2008 Report Share Posted October 15, 2008 Coonta kintaYou better hurry up and cook those abs or they might go off while your reading these posts :icon_lol:Also ywurrie Have a karma point for being so helpfull Quote Link to post Share on other sites
ywurrie 0 Posted October 15, 2008 Report Share Posted October 15, 2008 thanx pellipeeli, a little karma never went astray.. and i reckon abs that have been frozen are better, they tenderise easier imho. as far as the "bush oyster" goes, ive always found that nuts are good with them. i always have a ball cooking those.... but then again i wouldnt know what the flock im talking about, i usually stick to things from the sea-man... boom boom. Quote Link to post Share on other sites
pellipeeli11 0 Posted October 16, 2008 Report Share Posted October 16, 2008 :icon_lol: :icon_lol: Good onya Ywurrie,I reckon that reply should get them thinking .My brother is a butcher and he just BBQ s the little balltearers, As for the abs Ill make sure i get themsoon .Was lucky enough to get 10 kgs of fresh coffin bay oysters off a bloke here (broken hill) today $4 per dozen still live,3 dozen gone for dinner tonight,some fresh with bacon,lemon juice,tebasco? sauce and anchovies : ;D MMMMM beudifull,I'll catch you latter cheers peelepeeli 13 Quote Link to post Share on other sites
jewie 3 Posted October 18, 2008 Report Share Posted October 18, 2008 can you buy abalone from the fish factory? Quote Link to post Share on other sites
pellipeeli11 0 Posted October 18, 2008 Report Share Posted October 18, 2008 hi jewie Ive only see it at F/F a couple of times in all the times i've been there.I cant even remember if it was fresh or frozen it was that long ago.However i have seen frozen at the Hong Kong Grocers in Grote st at the central market. cheers peelipeeli 13 Quote Link to post Share on other sites
rocket102 0 Posted November 12, 2008 Report Share Posted November 12, 2008 tenderising tip 1.place abalone on road2.run over it at least a thousand times with large vehicle.3.turn abalone over4.repeat step 25.cook abalone6.eat abalone7.if abalone is still too chewy take tyres off vehicle boil for 3 days and eat tyres. :icon_lol: :icon_lol: :icon_lol: :icon_lol: Quote Link to post Share on other sites
tonyb 1,017 Posted November 14, 2008 Report Share Posted November 14, 2008 Obviously a gourmet Chef who really knows all about Abalone :stir: :icon_e_biggrin: Quote Link to post Share on other sites
squidley 0 Posted November 14, 2008 Report Share Posted November 14, 2008 meh save them for bait lol Quote Link to post Share on other sites
Pracman 0 Posted November 14, 2008 Report Share Posted November 14, 2008 HI- first get yourself a mallet, Tenderize them after shucking, Not to hard but make sure you give them several good whacks. They are good sashimi if you like it that way with wasabi and light soy. Cooking whole on the BBQ or pan for about four minutes a side like a rare steak, Season with a bit of sesame oil, chillies, spring onions and sweet soy, slice fairly thin and serve with some Bok Choi and rice. Mixing them in with your Favorite chicken, beef or lamb stir fry works well ;DI prefer Green lip to brown lip but that may be me Quote Link to post Share on other sites
Kelvin 2,200 Posted December 2, 2008 Report Share Posted December 2, 2008 If done right they are absolutely delicious. Like most seafood, they either have to be cooked very fast or very slow and for a long time. Order Abalone in a Chinese restaurant and you will pay top price for it.Here's a quote from Neil Perry"Dad and I would wander through the old food stores and he would pick out exotic ingredients to cook for us that night. When we had finished shopping, I would be thrilled if I could see a tin of poached abalone in Dad’s grasp; I knew that meant a fabulous steamed soup or stirfry of one of my favourite ingredients in the world. (To this day I believe the greenlip abalone from Tasmania that I serve in all my restaurants is as luxurious and delicious an ingredient as truffles, foie gras, Ibérico ham or caviar.)"http://gourmettraveller.com.au/asian_persuasion.htm Quote Link to post Share on other sites
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