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yorke_angler

few recipes needed please

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hey guys, planning on having a seafood bbq this weekend on the weber and was hoping some of the gordon ramsey's on here could assist with some nice recipes ;)so far I have some king prawns, whiting fillets, a rugger snapper, 2 calamari tubes and if I can be bothered on the day maybe some oyster kilpatrick.. Most of us like spicy food so anything with a bit of bight would be great, ie, chilli prawns/squid. for the prawns I'll probably be some kind of skewers.. oh and if you know any good non-seafood recipes feel free to share as a aussie bbq is not complete without meat imo, lol..thanks in advance guys ;D

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Lemongrass & Chilli Prawns12 medium green prawns (peeled with heads & tails intact)6 stalks lemongrass, trimmedOlive oil for brushingCHILI DRESSING1 small red chili, chopped¼ cup chopped coriander leaves1 tblspn finely chopped lemongrass stalks2 tblspns lime juice1 tblspn fish sauce1 tblspn brown sugarLime wedges to serveTo make the chili dressing, place the chili, coriander, lemongrass, lime juice, fish sauce and brown sugar in a bowl and stir to combine.Thread two prawns onto each lemongrass stalk and brush with olive oil.Heat a chargrill pan or barbeque over high heat. Char grill the prawns fopr 3-4 minutes each side or until cooked through.Serve with the lime wedges and chili dressing.Note: Cut the ends of the lemongrass stalks on an angle to create sharp tips. This will make threading the prawns easier.

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Roasted baby snapper with potatoesPreparation time: 30 minsCooking time: 50 minsServes 44 large desiree potatoes, thinly sliced½ cup olive oilSea salt 4 baby snapper, scaled and gutted2 garlic cloves, chopped4 tomatoes, sliced1 red onion, sliced into rings ½ bunch coriander, roughly tornJuice of 2 lemonsFreshly ground pepperExtra juice of 1 lemon¼ cup extra virgin olive oil1 Preheat oven to 180°C. Spread the potatoes evenly over 2 baking dishes. Drizzle with 2 tablespoons of the olive oil and season with sea salt. Bake in the oven for 20 minutes. Remove from the oven.2 Rinse the snapper under cold running water and pat dry with paper towel. Place the snapper on top of the potatoes. Scatter the garlic over the fish. Tuck tomato slices into the cavity of the fish and put the remainder underneath the fish. Scatter the red onion and torn coriander over the top.3 Drizzle the lemon juice and the remaining olive oil over the fish. Season with freshly ground pepper and cover with foil. Bake for 25-30 minutes or until the snapper is cooked through. To serve, drizzle the snapper with the extra lemon juice and the extra virgin olive oil.

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Sizzling chilli prawn and avocado saladPreparation time: 15 minServes: 4Ingredients:1 bag of salad greens1 ripe avocado, diced1 Lebanese cucumber, chopped1 punnet cherry tomatoes, cut in half¼ cup fresh, flat-leaf (Italian) parsley,2 spring onions, finely sliced20 uncooked prawns, peeled and deveined, tails left on.60ml good olive oil1 tbspn crushed chillijuice of one limeMethod:Heat oil in a frying pan, add chilli and prawns. Cook the prawns for 1-2 minutes on each side, seasoning with salt and pepper. In a large salad bowl, combine salad greens, avocado, cucumber, parsley, spring onions and tomatoes and toss gently. Arrange cooked prawns on top of salad and serve. Drizzled with lime juice.

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Thai calamari saladServes 4-6Preparation 20 minutesCooking 10 minutes125g rice vermicelli500g cleaned calamari hoods500g cherry tomatoes, halved1 telegraph cucumber, seeded, sliced1 cup coriander leaves1 cup mint leaves1 cup Thai basil leaves8 green onions (shallots), sliced thinly3 garlic cloves, crushed3 teaspoons sesame oilDRESSING⅓ cup lime juice2 tablespoons fish sauce2 tablespoons grated palm sugar3 Thai red chillies, finely chopped1. Prepare rice vermicelli according to packet instruction. Drain. Set aside to cool.2. Cut open calamari hood. Place flat on a board, outer side down. Score the calamari using a sharp knife, diagonally, in opposite direction. Cut into 3cm pieces.3. In a large bowl combine tomatoes, cucumber, herbs and onions. In a separate bowl, combine squid, garlic and oil. Spray chargrill with oil. Preheat on medium.4. DRESSING. In a small jug, whisk all ingredients together. Set aside.5. Chargrill calamari for 2-3 minutes on each side, until golden and tender. Toss through herb mixture with noodles. Drizzle with dressing. Serve immediately.

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Oysters with lemon gin dressing¼ cup olive oil1 tablespoon lemon juice1 tablespoon white wine vinegar1 tablespoon gin2 tablespoons chopped chivesSea salt and cracked black pepper4 dozen (48) oysters, freshly shucked Fresh bread to serve Place the oil, lemon juice, vinegar, gin, chives, salt and pepper in a bowl and whisk well to combine. Spoon the dressing over the oysters and serve with the fresh bread. Serves 8-10.Oysters with cucumberPreparation time: 30 minsCooking time: 5 minsMakes 12¼ cup grated palm sugar½ cup water2 lebanese cucumbers, peeled and de-seeded1 tsp salt1½ tsp rice wine vinegar½ tsp sesame oil12 oysters1 Put palm sugar and water in a small pan. Stir over a low heat until sugar dissolves. Bring to a simmer and cook for 3 minutes. Set aside to cool.2 Cut the cucumbers in half crossways. Cut into 2mm-thick strips. Toss with salt. Put in a colander over a bowl. Set aside for 10 minutes. Rinse under cold water and drain.3 Add the vinegar and sesame oil to the syrup and mix. Divide the cucumber among the oysters. Spoon dressing over each oyster.

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Creamy Thai Prawn CurryBy Arianne Spratt 30/05/06Ingredients:1kg green prawns (peeled, tails left on and deveined)1 medium onion, finely chopped3 tsp peanut oil (or vegetable oil)2 cloves garlic, chopped1 tsp grated ginger1 large red chilli, chopped finely (seeds removed if less heat is desired)1 tbsp lemongrass, finely chopped1 tsp ground coriander1 tsp tumeric1 tsp shrimp paste (belachan), roasted (see note)400ml coconut cream (low fat if desired)1 tsp tamarind concentrate2 tbsp fish sauce1 cup coriander leaves, picked overMethod:Cook onion in oil until lightly browned. In a spice grinder or small food processor or mortar and pestle, grind the onion, garlic, ginger, chilli and lemongrass to a smooth paste. Add the coriander powder, tumeric and shrimp paste and grind to a paste using a little of the coconut milk.Cook the paste in the same pan as the onion for about 5 minutes. Add the coconut milk and tamarind. Bring to the boil and turn down immediately and simmer on a very low heat for about 5 minutes, stirring continually. Add the prawns and fish sauce and cook for approximately 3 minutes, adding a little water if required.Remove from heat, add coriander leaves and serve with rice.Note: Shrimp paste provides a more intense and smoother flavour if it is roasted before using. This can be done by wrapping in foil and pan-frying in a dry frypan for about 2 minutes on each side. It can also be wrapped in foil and grilled under a grill element for a similar amount of time.This is a fairly quick curry, but could be made even quicker if a pre-prepared curry paste is used. Depending on individual taste, green, red or even a yellow (massamun) paste could be used.

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Last one from me!Just score each side of the snapper, and apply a coating of Sambal Oeleck (chili paste available at all good asian groceries and supermarkets) to both sides.Either wrap it in foil or just chuck it straight onto the grill plate!Cook through and serve whole.

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Ranger you are the man, thanks alot mate, they all sound delicous! I ended up goin over board with the prawns and got 3 kg, lol..will definately give those recipes a go along with a few others ;)how would you reccomend doing the snapper, just in a dish wrapped in foil sitting on the grill? or is there a better way to do it on a weber? I tried a chunk of pork on the weber yesterday as an experiment wrapped in foil and just on the grill, rolling it every half hour or so but it wasnt the greatest, got a bit burnt.. i dont want to ruin a snapper so any tips here would be great too.. :-\keep em coming guys! need to get a few different ideas.. ;D

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Indirect heat bloke!Wrap the Snapper in foil to retain all the juices and stop it from drying out!Once your coals are lit, spread them to the sides of the webber bowl so that you have two piles of coals, then place the fish in the centre of the grill plate.By doing this you will not have the direct heat rising from coals directly under the fish burning it, but you will get indirect heat circulating and cooking the fish from all around.Cooking times will vary, so I'd say check ya fish first time after about 25 minutes and then take it from there. It may take as long as an hour or more though depending on the number of coals and the size of your fish, but try to avoid overcooking it, coz that will just dry it out.Enjoy ya barbie bloke, and if ya hunt around, you'll find a zillion and one seafood recipes out there, but really at the end of the day seafood is really easy to cook.Just use the flavours YOU like to complement it. I'm a fan of ginger, garlic, lemongrass, coriander, chili, lime (asian flavours) but you might like the meditteranean tomato, onion, basil flavours, or the eastern spices cumin, tamarind, paprika, etc.Either way, you can't stuff it up, so dont be afraid to play around! Score the fish so that it cooks evenly, rub a little salt into it, and cover it or stuff it with these favourite flavours, then give it a drizzle with olive oil, wrap it up and bung it in!Ya friends will think you're a genious, and if you serve it on a banana leaf with a lemon wedge they'll think you're a master chef! ;)PS: Save the cheek off the Snapper head for yaself! TRUST ME!!!

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hey ranger, just thought I'd let ya know we went ahead with the snapper and lemongrass/chilli recipes on saturday..thanks alot mate, it was a real hit! i'll post up some pics of the snaps soon (when i find my bloody phone cable, lol).. thanks again mate ;D

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Ahhh, now that you have snatched the pebble from my hand grasshopper, my work here is done! It is time to begin your journey into the realm of texture, tenderness and complimentary flavours! Walk wisely o' great one!

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hey guys, finally found my phone cable so thought I'd post up a few pics of the snapper..baby snapper stuffed with tomato, lemon slices, red onion, chilli, lemon grass, corriander, and coated with olive oil, salt and pepper.. the taste was amazing! ;D size=2592http://www.fishyorkepeninsula.com/images/attachments/jjSOsuLI__Picture_141.jpg[/img] size=2592http://www.fishyorkepeninsula.com/images/attachments/kmccsbfr__Picture_142.jpg[/img]

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