Seafood | The Cook's Pantry

Steamed Fish with Soy Bean Sauce

by Michael Hatcher | Jan 12, 2018 | Matt Sinclair Recipes, Recipes, Savoury, Seafood, Season 1

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS : 1 whole pomfret (sold at most Asian fish mongers) Salt to season 2 tbsp Lee Kum Kee Fermented Soybean Paste 1⁄2 tsp Sugar Ginger, julienned 1 tbsp Lee Kum Kee Salt Reduced Soy Sauce 1 tbsp hot shallot oil...

Black Pepper Crab

by Michael Hatcher | Jan 10, 2018 | Courtney Roulston Recipes, Recipes, Savoury, Seafood, Season 1

RECIPE BY: Courtney Roulston INGREDIENTS : 2 large fresh whole blue swimmer crabs ½ cup Cobram Estate Light Extra Virgin Olive Oil for frying 1 tablespoon whole black peppercorns, crushed 3 cloves garlic, finely sliced 1 long red chilli, sliced 2 tablespoons Lee Kum...

Mussels with Chorizo & Wine

by Michael Hatcher | Jan 9, 2018 | Michael Weldon Recipes, Pork, Recipes, Savoury, Seafood, Season 1

RECIPE BY: Michael Weldon INGREDIENTS : 2kg Australian Blue Mussels, debearded 50g Ballantyne Rolled Cultured Style Unsalted Butter 1 Chorizo, diced small 1 Brown Onion diced 1 head of fennel, diced 3 garlic cloves, sliced 1 large tomato, diced 1 red chilli,...

Steamed Barramundi with Red Curry

by Michael Hatcher | Jan 9, 2018 | Matt Sinclair Recipes, Recipes, Savoury, Seafood, Season 1

RECIPE BY: Matt Sinclair INGREDIENTS : 90 ml Cobram Estate Light Extra Virgin Olive Oil 1 tin red curry paste 100 gm palm sugar 100 ml fish sauce 400 ml coconut milk 500 ml Massel Salt-Reduced Liquid Chicken Stock 4 kaffir lime leaves 2 limes 6 100gm portions...

Grilled Caesar Salad

by Michael Hatcher | Jan 8, 2018 | Michael Weldon Recipes, Pork, Recipes, Savoury, Seafood, Season 1

RECIPE BY: Michael Weldon TIME: Prep Time: 15min Cook TIme: 15min INGREDIENTS : ½ cup of ZoOSh Caesar Dressing 3 strips of Bacon 2 baby Cos Lettuce cut into ⅛’s 1 Red Onion, sliced into discs 1 Zucchini, cut into long strips 2 tbsp Cobram Estate Extra Virgin Olive Oil...

Grilled Squid with Romesco Sauce

by Michael Hatcher | Jan 8, 2018 | Courtney Roulston Recipes, Recipes, Savoury, Seafood, Season 1

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 3 x medium fresh whole Squid (300g) cleaned and sliced 2 Tb Cobram Estate Extra Virgin Olive Oil 2 tsp lemon zest Sea salt and pepper to season ¼ bunch flat leaf parsley to serve SPICY ROMESCO SAUCE:...