Appetizer with Shrimp, Avocado and Mango Salad

Ingredients

2 large avocados
Lemon juice
1 large mango, peeled and cubed
1 lb large shrimp, cooked and peeled
1 cup peeled, diced English cucumber
1 cup quartered grape tomatoes
2/3 cup chopped green onion
cilantro, for garnish

Vinaigrette

1/4 cup olive oil
1/4 cup orange juice
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon sesame oil
salt and pepper

Method

  1. In a bowl, whisk together the vinaigrette ingredients. Set aside.
  2. Halve the avocados. Remove the pit and cut the flesh into cubes. Drizzle with lemon juice to prevent browning.
  3. In a bowl, gently toss the avocado cubes, mango, shrimp, and vegetables. Pour the vinaigrette over the salad and toss gently.
  4. To serve, spoon the salad into small cups. Garnish with cilantro.

Makes 8 servings.

Source: Hong Kong magazine

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Sauteed King Prawn with Butter and Parmesan Cheese

Ingredients

1 king prawn, about 120 g

Seasoning

1/2 tsp Al sauce
1/2 tsp tomato sauce
1/4 tsp Worchestershire sauce
1 tsp sugar
1 tsp water

Sauce

1/2 tsp grated parmesan cheese
1/2 tsp butter
3 tbsp chicken stock
salt and sugar
dash white ground pepper
1/8 tsp sesame oil.

Method

  1. Remove shell from king prawn tail but leave the prawn head in shell.
  2. Wash prawn tail thoroughly with fresh water and dry with a clean towel.
  3. Heat some oil in the wok and add the prawn head complete with shell. Saute with seasoning until there is hardly any water left. Remove and place it on a plate.
  4. Add the king prawn tail (shell removed) together with sauce into the wok and stir-fry the prawn tail over low heat until it is cooked and turned into a ball-like shape.
  5. Remove the prawn tail and place it behind the prawn head in the plate.
  6. Add garnish on the plate and serve.

Makes 1 serving.

Source: Wine & Dine magazine

Rice with Fish, Clam and Scallop

Ingredients

1 tbsp light vegetable oil, such as corn or safflower
1 small onion, minced
2 cloves garlic, minced
1 (16 oz) can of whole Italian tomatoes and their juice
1/3 cup dry white wine
2 cups chicken broth
1 bay leaf
1 tsp fresh thyme leaves
1/4 cup chopped parsley
1/2 tsp freshly ground black pepper
1 (7 oz) can minced or chopped clams and their juice
poblano or Anaheim chili, seeded and minced
1 lb sea bass, halibut or other firm white fish, cut in 1-1/2- to 2-inch chunks
1/2 lb bay scallops
1/4 cup chopped fresh cilantro

Method

  1. Heat the oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent.
  2. Coarsely chop tomatoes. Add them to the pan along with their juice, the wine, broth, bay leaf, thyme, parsley and pepper.
  3. Drain the clams, reserving the juice. Add the juice to the saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 5 minutes.
  4. Add the chili and cook another 5 minutes.
  5. Add the clams, sea bass and bay scallops and simmer 2 or 3 minutes, just until the fish and scallops turn opaque (longer cooking will make them dry and tough).
  6. Ladle into bowls over warm rice. Garnish with the cilantro before serving.

Makes 4 servings.

Source: Met Home magazine

Stir-fried Squid with Vegetables

Ingredients

1 pound squid tubes
1 red chili
2 cloves garlic, crushed
grated zest of 1 lemon
1 leek
2 celery stalks
1 large yellow bell pepper
1 large zucchini
1/2 pound bok choy
3 tablespoons olive oil or canola oil
4 tablespoons toasted sesame seeds
4 lemon wedges, to garnish

Method

  1. Slice the squid tubes into 1-inch-thick rings and place them in a bowl.
  2. Finely chop the chili and mix it with the squid. Stir in the garlic and lemon zest.
  3. Thinly slice the leek, celery, pepper, and zucchini. Slice the bok choy, discarding the tough base.
  4. Heat 2 tablespoons of the oil in a large frying pan over high heat. Add the leek and celery and stir-fry for 2 minutes.
  5. Add the yellow bell pepper and zucchini and continue to stir-fry for 1 minute.
  6. Add the bok choy and cook for 2 minutes, or until it has wilted.
  7. Heat another pan over high heat. Add the remaining tablespoon of oil. Add the squid and chili mixture. Stir-fry for 1 minute, turning once, until the squid is just firm.
  8. Divide the vegetables among four plates. Place the squid on top of the vegetables and sprinkle with sesame seeds. Garnish each portion with a lemon wedge and serve.

Makes 4 servings.

Source: Super Foods Cookbook

Bay Scallops and Foie Gras Ravioli with Cipolline Bouillon and Black Truffles

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
2 slices bacon, cut into small dice
10 ounces cipolline onions, finely chopped
1 garlic clove, minced
2 tablespoons sugar
2 tablespoons sherry wine vinegar
3 cups chicken stock or low-sodium chicken broth
sprig of thyme
1 bay leaf
salt and freshly ground black pepper
2 teaspoons olive oil
30 bay scallops, about 6 ounces
salted freshly ground black pepper
18 toasted walnut halves (about 1/2 cup)
3 tablespoons walnut oil
1 large fresh or flash-frozen black truffle (about 2 ounces)

Foie Gras Ravioli

Cornmeal, for dusting
18 wonton wrappers
3 ounces fresh duck foie gras, trimmed and cut into 1/4-inch dice, or foie gras terrine, cut into 1/4-inch dice.

Method

  1. To make the bouillon, melt the butter with the olive oil in a medium saucepan over moderate heat. Add the bacon and cook, stirring occasionally, until it has rendered its fat, 3 to 5 minutes. Add the onions, garlic, and sugar and cook, stirring, until the onions are soft and browned, about 7 minutes.
  2. Add the sherry vinegar, increase the heat to moderately high, and bring to a boil, stirring to dissolve the browned bits on the bottom of the pan. Boil until the vinegar is reduced to a glaze. Add the stock, thyme, and bay leaf, bring to a boil, and boil until the liquid is reduced by half. Season with salt and pepper to taste. Strain through a fine-mesh strainer into a saucepan and set aside. (The bouillon can be made up to 2 days ahead, covered, and refrigerated.)
  3. Bring a large pot of salted water to a boll, reduce the heat to a gentle simmer. Skim off and discard the fat that has come to the top of the bouillon. Bring the bouillon to a simmer over moderate heat. Reduce the heat to low and keep warm.
  4. Heat a large nonstick skillet over moderately high heat until hot. Add the 2 teaspoons olive oil and heat until hot.
  5. Season the scallops with salt and pepper. Add the scallops to the pan and cook just until browned on the first side, about 1 minute. Turn the scallops over and cook until just barely translucent in the center, about 1 minute longer.
  6. To make the ravioli, sprinkle a large baking sheet with cornmeal. Lay the wonton wrappers out on a work surface. Place about 1-1/2 teaspoons of the foie gras in the center of each wrapper. One at a time, using a pastry brush or your fingertips, moisten the uncovered portion of each wrapper with water, than fold the wrapper over the filling to make a rectangle and press the edges firmly together to seal. If desired, use a fluted pastry wheel or a 2-1/2-inch round cutter to cut the ravioli into half-moon shapes. Transfer the ravioli to the baking sheet. (The ravioli can be made early in the day, covered loosely with plastic wrap, and refrigerated.)
  7. Add the ravioli to the boiling water and cook, stirring occasionally so the ravioli don’t stick together, just until the wonton wrappers are al dente, about 3 minutes. Remove the ravioli with a wire skimmer or slotted spoon and drain briefly in a colander.
  8. Arrange 3 ravioli and 5 scallops in each of 6 shallow soup bowls. Scatter the walnuts over the top, and ladle in the broth. Drizzle the walnut oil over the broth, shave the truffle over the top, and serve immediately.

Makes 6 servings.

Source: Truffles