Hunger Busters/Main Meals/Seafood/Recipes

SPRING POTATO SALAD WITH TUNA

2 pounds medium-size-red-skinned Potatoes
6 tbs flaked drained canned white meat Tuna
1 ½ tsp plus 2 tbs White Wine Vinegar
6 tablespoons extra-virgin Olive Oil
3 hard-boiled Eggs, peeled
1/3 cup thinly sliced Onion
2 tbs minced fresh Parsley

Cook potatoes in large pot of boiling salted water until tender, about 35 minutes.
Cool. Peel potatoes and cut into ¼-inch-thick rounds.
Combine tuna and 1 ½ teaspoons vinegar in small bowl.
Whisk oil and remaining 2 tablespoons vinegar in another small bowl;
add 1 hard-boiled egg yolk and mash.
Season vinaigrette with salt and pepper.
(Potatoes, tuna and vinaigrette can be made 6 hours ahead.
Cover separately; chill. Rewhisk vinaigrette before continuing.)
Thinly slice remaining 2 eggs and 1 egg white.
Arrange half of potato slices in shallow dish. Season with salt and pepper.
Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over.
Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley.
Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.

6 Servings

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THAI-STYLE MUSHROOM SOUP

1 tbs Oil
2 cloves Garlic, crushed
1/2 tsp ground Coriander
4 Shallots, sliced
125g fresh Button Mushrooms, sliced
1 litre Water
426g can cut young Baby Corn, drained
2 tbs Fish Sauce
250g Green Prawns, shelled, deveined and halved lengthwise*
1 tbs chopped Basil

Heat oil in a large saucepan. Fry garlic and coriander for 1 minute.
Add shallots and mushrooms. Saute for 2 minutes. Blend in water,
corn and fish sauce. Simmer for about 10 minutes. Stir in remaining ingredients.
Simmer for 1 to 2 minutes or until prawns change colour.
Serve immediately sprinkled with a little extra chopped basil.
* Note : Royal Red Prawns may be used in place of Green Prawns. They are good value
and come already peeled. For this recipe 150g of Royal Red Prawns would be plenty.

Serves 4

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CHILLI PRAWN PIZZA

1 quantity Basic Pizza Dough
3 tbs Tomato Paste (puree)
2 tsp Vegetable Oil
1 tsp ground Cumin
3 fresh Red Chillies, seeded and chopped
2 cloves Garlic, crushed
2 tbs Lemon Juice
500g uncooked Prawns, shelled and deveined
1 Red Pepper, sliced
1 Yellow or Green Pepper, sliced
2 tbs chopped fresh Coriander
2 tbs grated Parmesan Cheese
freshly ground Black Pepper

Prepare pizza dough as described in recipe, then shape to form a 30cm round.
Place on a lightly greased baking tray, spread with tomato paste (puree) and set aside.
Heat oil in a frying pan over a medium heat, add cumin, chillies and garlic and cook,
stirring, for 1 minute. Stir in lemon juice and prawns and cook for 3 minutes longer
or until prawns just change colour and are almost cooked.
Top pizza base with red pepper, yellow or green pepper, then with prawn mixture,
coriander, Parmesan cheese and black pepper to taste.
Bake 20 minutes at 200C / 400F or until base is crisp and golden.

Serves 4

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SALMON AND AVOCADO PIZZA

1 quantity Basic Pizza Dough
200g Ricotta Cheese, drained
2 tbs chopped fresh Dill
1 tbs chopped fresh Lemon Thyme or 1/2 tsp dried Thyme and 1 tsp finely grated Lemon Rind
250g Smoked Salmon slices
1 Avocado, stoned, peeled and sliced
1 tbs Capers, drained
125g Cherry Tomatoes, halved

Prepare pizza dough as described in recipe, then press dough into a
greased 26 x 32cm Swiss roll tin. Set aside.
Place ricotta cheese, dill and thyme in a bowl and mix to combine
Spread ricotta mixture over pizza base and bake for 15 minutes at 200C / 400F.
Top pizza with smoked salmon, avocado slices, capers and tomatoes.
Reduce oven temperature to 180C / 350F and bake for 10 minutes longer
or until heated through and base is crisp and golden.

Serves 4

Source : The Good Cook's Collection. Popular Pizzas and Pasta

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OYSTERS KILPATRICK

2 rashers rindless Bacon, chopped
1 tbs Worcestershire Sauce
1 tbs Lemon Juice
freshly ground Black Pepper
12 Oysters on the shell

Use 100% (HIGH) power throughout this recipe.
Combine bacon, sauce, juice and pepper in a small microwave-safe bowl.
Cover with plastic wrap. Cook for 2-2 ½ minutes.
Place oysters on a microwave-safe dinner plate in a circular pattern.
Sprinkle with bacon mixture. Cook for 1-1 ½ minutes.
Serve on a bed of rock salt with lemon or lime wedges.

Serves 2

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TUNA SPIRALS

2 cups Pasta Spirals
3 cups boiling Water
1 Onion, finely chopped
1 cup chopped, canned Tomatoes
1 cup Tuna, drained
1/4 tsp dried Basil
1/4 tsp dried Oregano

Use 100% (HIGH) power throughout this recipe.
Place pasta in a 1 litre casserole dish. Add water.
Cover with lid or plastic wrap. Cook for 12-15 minutes.
Allow to stand, covered, for 3 minutes. Combine remaining ingredients in a small bowl.
Cover with plastic wrap. Cook for 6-7 minutes, stirring halfway through cooking.
Drain pasta. Spoon onto serving plate. Top with tuna mixture.
Sprinkle with Parmesan cheese, if desired. Serve with salad.

Serves 2

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CHILLI PORK AND PRAWNS

300ml thick Coconut Milk
225g peeled, uncooked Prawns, finely chopped
225g Pork Fillets, finely chopped
2 Red Chillies, finely chopped
1 tsp Salt
1 tsp Sugar
½ tsp finely ground Black Pepper

Pour the coconut milk into a saucepan and bring to simmering point.
Mix the prawns and pork together and stir into the coconut milk.
Add the chillies, salt, sugar and pepper and simmer gently for 15-20 minutes.
Transfer to a warmed serving dish and serve at once.
NOTE : This is a very hot curry on account of it's use of fresh red chillies.
For a less fiery flavour, discard the seeds and rinse the chillies under cold running water.

Serves 4

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TANDOORI PRAWNS

500g Green Prawns, peeled and deveined
(Royal Red Prawns can also be used)
1/2 cup Tandoori Paste
1/2 cup Natural Yogurt
2 Onions, sliced
2 tbs Oil
shredded Lettuce

Place prawns in a shallow dish. Brush with combined tandoori paste and yogurt.
Cover with plastic wrap. Marinate in the refrigerator for several hours.
Shake off excess marinade. Grill prawns for 1 to 2 minutes each side or until cooked.
Saute onion rings in oil. Serve prawns with lettuce and onions.

Serves 4

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TEMPURA

Vegetable Oil for deep frying
500g uncooked large Prawns, peeled, deveined tails left intact
12 Snow Peas, trimmed
1 Capsicum, seeded and cut into large squares
1 small head Broccoli, broken into small florets

Tempura Batter
3/4 cup Self Raising Flour
1/2 cup Cornflour
1 tsp Chilli Powder
1 Egg, lightly beaten
1 cup Iced Water
4 Ice Cubes

To make batter, place flour, cornflour and chilli powder in a bowl.
Mix to combine. Make a well in the centre.
Whisk in egg and water and beat until smooth. Add ice cubes.
Heat oil in deep saucepan. Test with a cube of bread, when it sizzles it's ready.
Dip prawns, snow peas, capsicum pieces and broccoli florets in batter.
Drain off excess and deep-fry a few at a time for 3 to 4 minutes or
until golden and crisp. Drain on crumpled kitchen paper, serve immediately
with dipping sauces of your choice.

Serves 4

Source : Super Food Ideas. Issue 1 Aug/Sep

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THAI SALMON

2 tsp Vegetable Oil
4 Salmon cutlets
2 tsp Mild Green Curry Paste
3/4 cup Coconut Milk
250g Snow Peas, trimmed
250g Cauliflower, cut into small florets

Heat oil in pan over a medium heat. Cook salmon cutlets, one at a time, for 1 minute each side.
Place salmon cutlets in a bamboo steamer large enough to fit over top of saucepan. Set aside.
Stir curry paste into pan with oil and cook for 1 minute.
Add coconut milk and bring to simmering point.
Place steamer over saucepan. Cover and cook for 3-5 minutes or until salmon flakes
when tested with a fork. Remove steamer from saucepan and set aside.
Cover salmon with aluminum foil to keep warm.
Add snow peas and cauliflower to pan. Cook, stirring gently, for 2 minutes.
To serve, place salmon and vegetables on serving plates and spoon over curry sauce.
Serve with steamed jasmine rice.

Serves 4

Source : Super Food Ideas. Issue 1 Aug/Sep

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UDON AND PRAWN STIR-FRY

400g peeled Green Prawns
1 small piece of Ginger, sliced
100g Snow Peas
3 Shallots
3 packets Udon noodles
2 tbs Vegetable Oil

Sauce
6 tbs Oyster Sauce
2 tbs Sesame Oil
2 tbs Soy Sauce
8 tbs Water
1 tsp Sugar

Mix ingredients for stir -fry sauce in a saucepan, heat, gently.
Heat vegetable oil in a wok. Stir fry the prawns and vegetables until cooked.
Add noodles and sauce, cook for 2 to 3 minutes or until mixture is almost dry.
Serve immediately.

Serves 3 to 4

Source : Super Food Ideas. Issue 1 Aug/Sep

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THAI-STYLE TUNA CAKES

2 cups cold Mashed Potato
425g can drained Tuna
2 Shallots, chopped
1 tbs Green Ginger, grated
2 tbs Thai-style Red Curry Paste
1 tbs fresh Coriander
3 Egg
1/4 cup Flour
2 cups Cornflake crumbs
Oil for deep frying
Lemon wedges for serving

In a bowl combine first six ingredients and 1 egg.
Shape into 8 patties, coat using flour, the remaining 2 eggs (beaten) and cornflake crumbs.
Shallow-fry in hot oil for 5 minutes or until golden on both sides.
Garnish with lemon wedges and accompany with salad.

Serves 4

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FIVE-SPICE BATTERED PRAWNS

4 tbs Self raising Flour
pinch of Salt
1/2 tsp 5 Spice Powder
1 piece Root Ginger, finely chopped
1 Egg
4-5 tbs Water
500g Large King Prawns, shelled
Oil for deep frying

Sift the flour, salt and 5 spice powder into a mixing bowl, then add the ginger.
Make a hollow in the centre and add the egg. Beat thoroughly, adding
sufficient water to make a smooth light batter.
Heat oil in a deep fryer. Dip each prawn into the batter, then deep fry two
or three at a time for 2 to 3 minutes, until golden brown.
Drain on absorbent paper towel. Keep warm

Serves 4-6

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WHOLE FISH WITH GARLIC SAUCE
(Pla Kapong Keemow)

1 whole fish, about 500g, cleaned, head left on
1/2 cup Plain Flour
4 cups Oil for deep frying
Sauce :
8 Garlic cloves
1/4 cup chopped Green Jalapeno Peppers
1/4 cup chopped Red Jalapeno Peppers
1/4 cup chopped Spring Onions
1/4 cup Cilantro/Coriander
3 tbs Oil
1/3 cup Fish Sauce
3 tbs Sugar
3 tbs Lime Juice
1/4 tsp White Pepper
6 Kaffir Lime Leaves, torn in half
1/4 cup sweet Basil leaves

Cut three slashes to the bone on both sides of the fish, then coat with flour on both sides.
This will prevent it from sticking to the skillet and will also make the skin crisp.
Heat the oil in a wok or large skillet to 350F (180C).
Carefully lay the fish in the oil and deep fry for approx 5 minutes.
Turn the fish with the aid of a large spatula and deep fry the other side for 5 min.
Remove from the oil and set aside on a large plate.
Heat a medium skillet on medium heat then add the oil and the blended sauce ingredients.
Stir and cook for 3 min. Add the fish sauce, sugar, lime juice
and pepper and cook for a further 2 minutes.
Stir in the lime leaves and basil. Pour the sauce over the fish and serve.

Serves 4

Source : THAILAND - The Beautiful Cookbook.
Recipes by Panurat Poladitmontri and Judy Lew

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STEAMED FISH COUNTRY STYLE
(Pae-Sa Banrai)

1 Red Fin, Snapper or Rock Cod (750g/1 ½ lb)
2 tbs Red Wine
1/2 tsp Salt
1/2 tbs White Pepper
3 tbs Fish Sauce
1/4 cup Lime Juice
2 stalks Lemon Grass, crushed and cut into large pieces
1/4 cup sliced Onions
2 cloves Garlic, crushed
1/4 cup sweet Basil leaves
4 fresh or dried Green Thai Chili Peppers, crushed
1/4 cup slivered Galangal (fresh young ginger root, but not dried ginger,
is an adequate substitute. Can be obtained as a root knob or in dried
or powdered form in Asian food stores)

Slash the fish on both sides 5-6 times. Place the fish on a steaming plate.
Spread the remaining ingredients Evenly over it. Steam for 25 minutes.
Serve with your favourite dipping sauce.

Serves 4

Source : THAILAND - The Beautiful Cookbook.
Recipes by Panurat Poladitmontri and Judy Lew

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WHOLE CRISPY FISH WITH CHILI SAUCE
(Pla Rad Prik)

1 whole Fish (Baby Baramundi) 500g, cleaned
1 tbs White Rice Wine
1/2 cup Plain Flour
4 cups Oil, for deep frying
Sauce :
3 tbs Oil
6 cloves Garlic, crushed
1/4 cup sliced Green Capsicum
1/4 cup sliced Red Capsicum
1/4 cup sliced Onions
1/8 cup Cilantro/Coriander leaves
1/4 cup Fish Sauce
2 tbs Sugar
1/4 cup sweet Basil leaves

Cut three slashes to the bone on each side of the fish, then sprinkle it with rice wine.
Flour on all sides. Heat the oil to 350F (180C) and carefully immerse the fish in the hot oil.
Deep fry the fish until done (about 6 min each side)
While the fish is cooking, heat a medium skillet, add the oil and then
all of the sauce ingredients except the basil.
Cook the mixture for 5 minutes on medium-high heat. Add the basil and mix.
Place the fish on a serving dish and pour the sauce over the fish.
Serve with Fish Sauce with Chili.

Source : THAILAND - The Beautiful Cookbook.
Recipes by Panurat Poladitmontri and Judy Lew

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FISH SAUCE WITH CHILI
(Nam Pla Prik)

1/4 cup Fish Sauce
5 tbs Lemon or Lime Juice
2 Garlic cloves, minced
5 Green Thai Chili Peppers

Combine all the ingredients and use as a dipping sauce.
Can also be used in curries or stir-fry dishes.

Source : THAILAND - The Beautiful Cookbook.
Recipes by Panurat Poladitmontri and Judy Lew

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PRAWN SATAYS

1kg uncooked large Prawns, shelled and deveined, tails left intact
8 Bamboo Skewers soaked in cold water
1 jar prepared Satay Sauce

Thread prawns onto eight skewers. Brush prawns with sauce.
Cook under a preheated hot grill for 2 minutes each side or until prawns change colour.
Serve with any remaining sauce and cooked vegetables.

Makes 8

Source : Super Food Ideas. Issue 2 Oct/Nov 1998

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HERB TOPPED FISH

4 x 150g White Fish fillets (Bream or any thin fish fillets)
Salad to serve
Lemon wedges to garnish
Topping :
1 small Tomato, chopped
1/2 cup stale Breadcrumbs
75g low-fat Fetta Cheese, crumbled
1 clove Garlic, crushed
2 tbs chopped fresh Basil
1 tbs chopped fresh Coriander
1tsp ground Cumin
Salt and Pepper to taste

Arrange fish on a lightly oiled oven tray.
Topping : Combine all ingredients in a bowl. Divide mixture over fish fillets,
press on lightly. Cook in a moderately hot oven, 190C, for about 10 minutes,
or until fished is cooked through.
Serve with a salad, garnish with lemon wedges.

Serves 4

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FISH WITH CORIANDER AND CHILLI SAUCE

1 tbs Oil
4 white Fish Fillets
1 tbs fresh Coriander
3 tbs Minced Garlic
3 tbs minced Chilli
1 tbs Thai Fish Suce
2 tbs Brown Sugar
1/2 cup Chicken Stock
1 tbs Lime or Lemon Juice
2 tbs Cornflour

Heat oil and fry fish until cooked, remove and keep warm. Mix coriander, garlic,
chilli, fish sauce, sugar, stock and lime/lemon juice and add to pan, heat until boiling.
Mix cornflour with a little water, add to sauce and stir until thickened. Pour sauce
over fish and serve with boiled rice.

Serves 4

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