Category: Seafood

Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon Recipe

Ingredients (1 serving):

  • 2 jumbo black tiger prawns
  • 4 garlic cloves
  • salt and freshly ground black pepper
  • olive oil
  • 1/2 lemon
  • 3-4 tablespoons virgin olive oil
  • 1 cup Toasted Garlic–Lemon Oil (see recipe list)

Preparation method:

  1. Make a cut on the back of each prawn, using a sharp thin knife, starting under the head, about 2 cm long.
  2. Using a toothpick pull out the dark intestines tract.
  3. Smear the prawns with olive oil and season with salt and freshly ground black pepper. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.

   4. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.

   5. Turn side the prawns on the other and grill them for another minute.

     6. Chop roughly the garlic.

   7. Add the oil and garlic to a frying pan, fry over low heat for about 5 minutes keeping stirring, until garlic browns lightly.

   8. Turn off the heat and add the lemon juice; salt and freshly ground black pepper to taste.

   9. Serve the prawns drizzled with plenty of the garlicky-lemony oil.

Lobster Thermidor Recipe

Ingredients (1-2 servings):

  • 1 whole lobster (about 500 grams)
  • 100 g button mushrooms
  • 2 garlic cloves
  • 75 ml double cream
  • 1 egg yolk
  • 75 ml wine brandy – I used some I bought in Azerbaijan
  • 2 pinch of nutmeg
  • 100 g Gruyere cheese

Preparation method:

  1. Using a large kitchen knife cut the lobster lengthwise into two parts, first piercing it’s back,
    then cutting its front along the same line.
  2. Scoop all the lobster meat from the shells. Set the shell aside for being filled later.
  3. Cut the lobster’s meat into 1 cm cubes.
  4. The small legs I put into a small pot together with a bit of water and a pinch os salt and i cooked it down to form a shrimp base reduction.
  5. Slice thinly the mushrooms.
  6. Chop coarsely the garlic.
  7. Grate the Gruyere cheese.
  8. In a frying pan sauté the mushrooms and the chopped garlic for 2-3 minutes, until the mushrooms get golden-brown.
  9. Add the diced lobster meat and deglaze with half of the wine brandy.Add the shrimp reduction too.
  10. In another bowl, add together the other half of the Cognac or brandy, the cream, the egg yolk, and the ground/grated nutmeg. Mix them well.
  11. Add this mixture to the lobster pan and stir them together.
  12. Remove the pan from the heat and keep stirring until the sauce thickens.
  13. Place the lobster’s empty half-shells in an ovenproof dish and fill them with the mixture.
  14. Spread on the lobster tops the grated Gruyère cheese.
  15. Broil the lobsters in the oven for about 5 minutes, until the cheese has nicely melted.

Vietnamese Hardshell Clams Cooked in Elderflower Cordial with Lime, Garlic, Ginger, Chili Peppers

Ingredients (1-2 servings):

  • 400 g Vietnamese hard shell clams
  • 300 ml elderflower cordial
  • 2-3 garlic cloves
  • 1 teaspoon ginger freshly minced
  • 1 small dried red chilli
  • 1-2 teaspoons fish sauce
  • 1 lime
  • 1-2 green onions

Preparation method:

  1. If using frozen clams, leave them in cold water for half an hour or so.
  2. Wash them in two bowls of water until the water in the bowl is clear.
  3. Chop the garlic.
  4. Chop the ginger.
  5. Chop the dried chilli into flakes.
  6. Chop the green onion and parley.
  7. Cut the lime into wedges.
  8. Place the clams into a smaller pot, add the garlic, ginger, chilli flakes and pour the elderflower cordial just enough to cover them all with liquid.
  9. Squeeze the juice of a quarter of a lime.
  10. Cover with a lid and cook for 4-5 minutes until the clams have opened.
  11. Adjust the taste with fish salt and black pepper to your liking.
  12. Serve with chopped green onions, chopped parsley and some lime wedges.