Potted Shellfish

So sometimes life just sends you that little bit of joy, that moment when  you put something in your mouth and all that ensues is utter silence, wide eyed, silence, that comes from something so outstandingly delicious, you can’t say anything because all you want to do is savour every wonderful mouthful. This is definitely one of those recipes. You just want to keep eating it. It’s not relevant that you can keep it in the fridge for a few days, because it won’t possibly last that long. It’s too good. It would be even more irresistible on homemade white bread…… Yummy.

Potted Shellfish

180g butter

Zest of 1 lemon

1tsp fennel seeds

½ tsp dried chilli flakes

½ tsp nutmeg

200g prawns

100g crayfish

100g smoked salmon

Sea salt and white pepper

1. Gently melt 60g of the butter over a very low heat. The butter will separate into a golden part and a milky part, we want the golden part this is what is known as clarified butter. Cut the remaining butter into cubes and leave to soften at room temperature. In a mortar grind together the lemon zest, fennel seeds, chilli flakes and grind into a powder like substance, add this and a 1/3 of the nutmeg to the softened butter and mix until everything is well combined.
2. Next fold in all the shellfish and salmon, mixing really well so that the mixture is properly incorporated, taste the mixture and adjust the seasoning if need be.
3. Divide the mixture equally between 4 ramekins or small cute pots, a serving dish if you prefer. Spoon the clarified butter (just the golden bit) over the top, making sure to spread it into all the edges sealing it. You’ll be able to keep it in the fridge like this for a few days.

Serve with hot toast and a crisp green salad.

 

My husband is let loose in 'my office'

In January 2011, my knee was playing up again, the pain had started just before Christmas, but because of the girls I was trying to “get through it” but the pain was that bad, I had to go to the doctor, I was told to rest and keep it elevated. Anyway that meant for the next few weeks (it was actually more like 10 weeks) my husband was let loose in the kitchen. He would bring a chair through to the kitchen and sort out a stool, so I could rest my leg. I know he was humouring me because the kitchen is my domain, or ‘My Office’ as my husband and one of his best friends call it, after all, all I did was bark orders at him, from the recipe book – but he could have done it alone, he was just including me in one of my few pleasures. It was a miserable time.

Ravioli And Shrimp

½ large onion, finely diced

2 tbsp butter
1 tsp cornflour
1 can chopped tomatoes
1 tbsp brown sugar
1 bay leaf
1 whole clove
½ tsp dried basil
½ tsp salt
¼ tsp pepper
1 pack fresh ravioli
400ml single cream
500g cooked shrimp
1 tbsp grated parmesan cheese
1 tbsp minced chives
 

1. In a large skillet, sauté the onion in the butter until tender.
2. Put the tomatoes in a blender, process until pureed, add the brown sugar and flour, then process again, now add it to the onion, add the bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce the heat, then cover and simmer for about 10 minutes.
3. Meanwhile, cook the ravioli according to the instructions. Take out the bay leaf and the clove, from the sauce, reduce the heat again and slowly add the cream and then the shrimp, stir and heat through. Drain the ravioli, serve with the sauce and top with parmesan and chives.

Marinated Shrimp Salad

This marinated shrimp recipe is perfect. It hits all the right spots. It looks good, tastes good, and is easy to make. It’s great party food. I also made an ice bowl to go with it, so that I could leave it on the table for people to help themselves over a period of time and not worry about whether or not the shrimp would spoil in the heat.

Marinated Shrimp Salad

2 lbs cooked medium shrimp, peeled and deveined

1 medium red onion, thinly sliced

1 medium lemon cut into slices

1 cup pitted ripe olives drained

1/2 cup evoo

1/3 cup minced fresh parsley

1 tbsp lemon juice

1 tbsp red wine vinegar

1 garlic clove, minced

1 bay leaf

1 tsp dried basil

1 tsp salt

¼ tsp pepper

1. In a large glass serving bowl combine the shrimp, onion, lemons and olives.

2. In a jar with a tight fitting lid, add the rest of the ingredients; shake well, and pour over the shrimp, then very carefully stir to coat.

3. Cover and refrigerate for 24 hours, stirring occasionally. Discard the bay leaf before serving.

Price Of Shrimp

One of the things I loved most about America, was the ability to go shopping and pretty much get everything I wanted under one roof. The only thing better than that, was the fish counter, catfish, tilapia, cod, salmon, tuna and shrimp, to name but a few. Oh my goodness the shrimp, big tasty shrimp, fresh ones. Simple things I guess please simple people, that or I just appreciate how lucky I was? Here in Germany you pay almost double for fish and it's all frozen and lacking in flavour and quality. I worked it out and I am paying $18.00 for a pound of shrimp, I was getting 5lbs for that in the States, admittedly it was frozen bargain Shrimp but it was still better quality, for fresh shrimp was paying around $7.00 per pound in America, I think or there abouts.

The reason for talking the price of fish? Shrimp tagliatelle, the thing I like about this recipe, is that it takes minimum effort to make it with all fresh ingredients, but looks and tastes as though lots of effort has been out into it. It's another one of those ones you have to admire for what it is. Simply put it's almost genius.



Shrimp Tagliatelle

2 tbsp evoo (extra virgin olive oil)
1 large onion, chopped
1 garlic clove
3/4lb (375g) mushrooms
1lb (500g) tomatoes peeled, seeded and chopped
salt and pepper to taste
1lb (500g) tagliatelle
3/4lb (375g) prawns
1/2 cup (125g) light sour cream

1. Heat the oil in a large skillet, add the onion and the garlic, cooking gently, stirring for 5 minutes, until glassy but not browned. Add the mushrooms and cook on a high heat for about another 5 minutes.

2. Now add your tomatoes, season with salt and pepper to taste and simmer gently, until the mixture thickens

3. Cook the tagliatelle according to package directions.

4. Add the sour cream and shrimp to the tomato mixture and cook on a low heat until the shrimp are heated through

5. Serve the shrimp on a bed of the pasta.


Most disappointed as I don't have a photo to go with this one!! :o(

Fish, Fish, Fishy, Fishy Fish!!!!!

I love fish, my husband loves fish - my only issue is the bones. I'm not too squimish, so heads,eyes and tails don't bother me, but bones - Ewwwww NO thank you! You will find that 90% of my dishes are made with fillets or boneless cuts of meat for that reason. However every now and again I'll give them a whirl. Fish is the one thing which I have tried to 'get over' and just can't, so aside from one or two all my fish recipes are boneless and skinless or adapted to make them that way.

We love this following recipe and I have made it many times, Crispy Topped Seafood Pie, it's another versitile recipe which is why I for one love it, it can be altered anyway you see fit. I've used catfish, salmon, cod and haddock. Shrimp go in the recipe anyway but I'm guessing you could add crab, lobster or equally any kind of shellfish, and on the note vegetables are also open to interpretation. Personally I have only used the vegetables that came in the original recipe but the facts remain the same, use any vegetables you wish! As long as they fit in the pie dish and you like them, it matters not a jot which vegetables you use.

Crispy Topped Seafood Pie

500 grams fish (Salmon, swordfish, cod etc.)
1 ¼ cup milk
1 bay leaf
2 leeks thinly sliced
2 cups broccoli florets
6 oz shrimp, shelled and cleaned
1 tbsp butter
2 tbsp flour
Salt and black pepper to taste
Pastry
¼ cup cheddar cheese shredded

1. Poach the fish in milk with  the bay leaf for about 10 minutes, until fish flakes

2. Blanch the vegetables, for 3 minutes in boiling salted water.

3. Lift out the fish, discard the skin and any bones, flake the fish. Strain and reserve the milk.

4. Put all the vegetables and fish with the prawns into a pie plate.

5. Melt the butter in a small pan. Add the flour and cook stirring for a minute. Remove from the heat and slowly stir in the milk. Bring to a boil stirring until thickened, Pour over the fish.

6. Grate the pastry and sprinkle over the filling, sprinkle with the grated cheese and bake for 25-30 minutes at 400°F (200°C)