Seafood recipes 

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PAN SEARED CALAMARI SALAD

-500g. calamari scored or in rings
- chilli to desire (pref. fresh)
- cucumber diced
-lemon
-1 spanish onion diced
-Italian parsley bunch
-3 cloves garlic crushed
- bunch chive (cut into 1 lengths)
-red wine vinaigrette 1 desertspoon red wine vinegar, 3 desertspoon olive oil, dessertspoon Dijon mustard.
 

  • Mix lettuce in a large bowl
  • sear Calamari, add garlic and chilli in a very hot pan with a little olive oil
  • add cucumber, tomato, onion , parsley, of chives until wilted
  • remove from heat
  • add a little of your vinaigrette (make sure it is well stirred) add squeeze of lemon
  • put in bowl, allow to cool for a minute then toss through lettuce
  • season with salt & pepper and if needed add a little more vinaigrette
     

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CALAMARI & MUSSELS FLAVOURED WITH BACON

-500g. fresh mussels
-100ml. white wine
-500g. calamari, scored or rings
-3 roma tomatoes, seeded, diced
-150g. butter
-3 rashers sliced bacon
- bunch chives, chopped
-3 tspn. crushed garlic
-1 spanish onion, diced
-1 tblespn. olive oil
 

  • MUSSEL BUTTER soften butter, steam 100g. mussels with white wine.  Remove mussels from shell and finely chop. 
  • Reduce poaching liquid by half and combine all three ingredients.
  • Bring a large pan to smoke point with oil, sear calamari, drop in mussels.
  • Add 1 tbspn. butter, garlic, onion, bacon.
    Sautee until mussels open, emulsify in a little butter and a squeeze of lemon.
  • Serve in a deep bowl, add seasoning, garnish with diced tomato and chopped chives.
     

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