Category

Perfect for entertaining.

Ingredients

• Arrange a variety of fish and shellfish on a suitable plate or platter.

Use the following suggestions as a guideline:

Whole cooked prawns, mussels, periwinkles, scallops, crab claws, freshly opened oysters.
Slivers of smoked trout, smoked or peppered mackerel, smoked salmon, marinated kipper slices, gravad lax, or roll mop herrings.
Cooked bite size pieces of monkfish, cod, rock salmon, ray.

Method

Garnish with lemon and lime wedges, tomato roses, parsley, watercress or other fresh herbs.
Accompany the seafood platter with a tossed salad and brown bread.
Serve with mayonnaise (garlic or lemon flavoured if liked) or seafood sauce.

Serves

4

Prawns may seem to be a bit of a luxury but a few go a long way so they’re not as extravagant as they appear – and they taste just wonderful! You can also try this dish using squid or monkfish.

Ingredients

• 450g shelled prawns
• 2 cloves of garlic, sliced thinly
• Juice of 1 lemon
• Oil
• Salt and pepper.

Method

Lightly brown slivers of garlic in olive oil. Add prawns to pan along with seasoning, chopped parsley and a squeeze of lemon juice. Heat through and serve with crusty bread to mop up the delicious juices.

Serves

4

Use any vegetables and seafood you like. Meaty fish such as prawns, mussels, squid, rock salmon, eel, ling, pollock, hake or cod work best!

Ingredients

• 450g/1lb fish of your choice, cubed
• 1 onion – sliced
• 1 clove of garlic – crushed
• 1 tsp chopped ginger
• 2 scallions – cut slantwise
• 1 green pepper – thinly sliced, lengthwise
• 1 red chilli – finely chopped
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp dry sherry

Method

Heat wok or large deep pan.
Add oil and stir-fry onion, garlic, ginger, scallions, pepper and chilli for a few seconds
Add fish and stir-fry for 2 minutes
Add oyster sauce, soy sauce, sherry and stir-fry for 30 seconds

Serves

4

Prawn cocktail has enjoyed a resurgence in popularity in recent years. Made properly with fresh ingredients, it can make an elegant yet simple starter.

Ingredients

• 16 large cooked shelled prawns (or 450g smaller,cooked prawns)
• 6 tablespoons mayonnaise.
• 3 tablespoons tomato ketchup.
• 1 tablespoon brandy.
• A dash of Tabasco sauce.
• Salad leaves
• Lime wedges.
• Salt and Pepper.

Method

To make the cocktail sauce, combine mayonnaise, ketchup, brandy and Tabasco sauce in a bowl and whisk together. Season with salt and pepper.
To serve, place shredded a small handful of salad in each individual serving bowl. Arrange four prawns in each bowl, top with a good spoonful of the cocktail sauce, and serve with lemon wedges and sliced wheaten bread.

This salad also makes a great sandwich filling, and the cocktail sauce can be used with many other types of seafood.

Serves

4

Prawns may seem to be a bit of a luxury but a few go a long way so they’re not as extravagant as they appear – and they taste just wonderful! You can also try this dish using squid or monkfish.

Ingredients

• 450g shelled prawns
• 2 limes
• Small knob ginger – peeled and cut into thin slices
• 170-225g/6-8ozs mangetout cut into strips
• 170-225g/6-8ozs beansprouts
• Oil
• Salt and pepper.

Method

Combine grated lime zest, juice, ginger and seasoning. Add prawns and marinate for 1 hour.
Cut mangetout into strips.
Heat oil in pan or wok and stir-fry prawns briskly.
Add mangetout and beansprouts and continue to cook for 2 minutes.
Serve with rice or noodles.

Serves

4

Ingredients

• 450g shelled prawns
• 2 limes
• Small knob ginger – peeled and cut into thin slices
• 170-225g mangetout – cut into strips.
• 170-225g beansprouts
• Olive oil, or sesame oil
• Salt and pepper.

Method

Combine grated lime zest, juice, ginger and seasoning. Add prawns and marinate for 1 hour.
Heat oil in pan or wok and stir-fry prawns briskly for 1 to 2 minutes. Season with salt and pepper.
Add mangetout and beansprouts and continue to cook for another 1 minute.
Serve with rice or noodles.

Serves

4

Ingredients

• 100g each of cooked prawns, mussels, salmon and monkfish ( or other white fish) – cut into 2cm dice
• 1 clove garlic – crushed
• 2 tomatoes, diced.
• 1 onion – finely chopped
• Parsley – finely chopped
• Freshly milled black pepper
• Batter
• 150g flour
• 1 egg
• 150ml milk
• Olive Oil.

Method

Make the batter in the usual way. Add in the diced fish, garlic, onion and parsley. Season.
Heat the oil in a frying pan. Place a dessertspoon of mixture in the pan. Cook until golden brown.
Continue until all the mixture is used. Drain each pancake well and serve immediately sprinkled with chopped parsley.

Serves

4

Ingredients

• 450g of shelled prawns
• Olive oil

Sauce

• 1 tablespoon finely chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• 50g butter
• 2 tablespoons capers
• 2 grapefruit.

Method

Segment the grapefruit by peeling away the skin and white pith with a sharp knife. Remove each segment and discard the rest.
Fry prawns briefly in small amount of olive oil until just cooked.
Make sauce by gently heating the butter and olive oil in a saucepan over a low heat – when warm add grapefruit, capers and chopped parsley. Pour over prawns and serve immediately.

Serves

4

Ingredients

• 1 fresh pineapple – peeled, cored and cut into rings
• 1/2 cup butter, melted
• 1/4 cup all-purpose flour
• 1 (14 ounce) can unsweetened coconut milk
• 1/4 cup milk
• 1 1/2 tablespoons mild curry powder
• Salt and pepper to season
• 1 pound cooked shrimp, peeled and deveined

Method

Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place prawn into the mixture.

Arrange the pineapple wedges on a medium serving platter. Skewer each piece of prawn with a cocktail stick, then insert the cocktail sticks into the pineapple wedges.

Serves

4

Ingredients

• 20 large prawns, peeled and deveined
• 10 slices bacon.

Method

Preheat grill for medium heat.
Wrap shrimp in bacon, and secure with cocktail sticks.
Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The prawns will be done when the bacon is fully cooked.

Serves

4