Showing posts with label Seafood/Fish. Show all posts
Showing posts with label Seafood/Fish. Show all posts
Showing posts with label Seafood/Fish. Show all posts
Showing posts with label Seafood/Fish. Show all posts

Heart Salmon Cakes For A Romantic Meal#FishFriday

Salmon is rich in protein, vitamin D and omega-3 fatty acids making it a very nutritious choice of protein.  One should include Salmon fish in their diet at least once a fortnight. 
These Heat Salmon Cakes is a simple and delicious way to prepare fresh salmon using staple pantry ingredients. These cakes can be made for a light and delicious lunch or supper.  I have  used of fresh salmon  and  it gives a richness of  flavor to the cakes.
This goes to our event for Fish Friday Foodies our Host is  Camilla our wherein she asked us to make Seafood Dishes for a Romantic Evening.
Makes 6 - 8 depending on the size
Ingredients
400 Grams Cleaned Fresh Boneless & Skinless Salmon
3 Tablespoons Heaped Mayonnaise
A Juice of half a Lemon
2 Big Bread slices - choppered
2 Tablespoon Chopped Flat Parsley
1 Teaspoon English Mustard
2 Scallions / Spring Onion - Only Whites - finely chopped
½ Teaspoon Black Pepper powder
¼ Teaspoon Paprika powder
½ Teaspoon Chopped Chives
3 Cloves Garlic - finely chopped
½ Teaspoon Sea Salt or to taste
For the coating 

Panko Breadcrumbs as required
1 Egg - lightly beaten
Oil as required for shallow frying

Method 

Cut the salmon into small cubes and pat them dry with a kitchen towel.
In a chopper add the onions, chives, parsley, salt, paprika and pepper powder and pulse it two or three times. Now add the mayonnaise and choppered bread and pulse it till mixed once or twice. Add the salmon cubes and pulse it again for two or three times ( do not pulse it for more time or else it will form a paste ) the salmon should be in tiny cubes. 
Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the refrigerator.
Remove from refrigerator, divide the mixture into equal balls and  shaped them into heart cakes. As you can see made some small hearts and two big ones. Roll these in bread crumbs and keep this in the freezer for 15 minutes only.

In the meantime let's get prepare for the shallow frying. Heat a non-stick pan/skillet with oil.  Beat an egg lightly add a pinch of salt.  In a plate spread the panko bread crumbs. Keep aside .

Now that we are prepared for frying. Take the cakes out from the freezer.

Dip each cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides. 
Serve them topped with Creamy Italian Dressing With Mayo & Red Wine Vinegar (recipe will be posted on 14th February ) and on a bed of Tabbouleh Salad With Glass of Pink Lemonade Vodka Cocktail. 
This was a real Romantic Meal / Valentine's Day celebrated in advance. If you have such a beautiful prepared meal with candels lit up who wants to wait for 14th Feb.
 Ahh! Yes if you have not had a Romantic meal like this, then do it !! Worth the effort!!
Labels :  Seafood/Fish, Kebabs, Cutlets, Starters, Salmon, Romantic Meal, Fish Friday 
See other recipes that our Foodie Friends have prepared.
Braised Cod Peperonata for Two by Karen at Karen's Kitchen Stories
Curried Coconut Citrus Cod by Stacy at Food Lust People Love
Gambas al Ajillo (Spanish Garlic Shrimp) by Caroline at Caroline's Cooking
Heart Salmon Cakes For A Romantic Meal by Sneha at Sneha's Recipe
Lobster Thermidor by Wendy at A Day in the Life on the Farm
Mediterranean Shrimp with Olives, Tomatoes and Feta by Sue at Palatable Pastime
Miyagi Oysters with Pomegranate Mignonette by Camilla at Culinary Adventures with Camilla

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Sheet Pan Prawns Stuffed Bellpeppers#FishFriday

These are fantastic Shrimp Stuffed Bellpeppers that are best for potlucks, family dinner's and parties. These can be served as appetizers too.

Sending this to our event for Fish Friday Foodies, Hosted by Caroline Williams . Theme is 
Fish and Seafood dishes cooked in the oven eg baked, sheet pan.
Servings 4
Ingredients

2 Small Bellpeppers (I used 1 Green and 1 Red)
For Prawn Marination
10 Large Prawns / Shrimp -cleaned & chopped
1/2 Teaspoon Sea Salt or as per taste
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Red Chili Powder
A Juice of half a lemon
For  the stuffing

2 Tablespoons Oil
1 Large Onion - finely Chopped
1 Medium Tomato - scoop out he seeds and chopped
A Pinch of Sugar
2 Tablespoons Heaped Cooking Cream
1 Tablespoon Chopped Coriander leaves
Other Ingredients

Grated Cheeza Cheese  as required

Method

Wash the peppers, pat dry them.  Cut each pepper,from top to bottom,remove seeds and white membranes. Apply a pinch Salt,for each half of bellpepper

Wash the cleaned and de veined prawns. Cut each shrimp into small pieces.
Marinate the shrimp pieces with ingredients mentioned under marination.

In a pan,add oil and when its hot,add the onion and tomato followed by all ingredients except cream and cook on low flame till soft.
Add shrimp to this and cook further,finally add the cream,mix and cook further till no moisture left. Add the coriander leaves and keep aside to cool.

Line a sheet pan with foil and oil it well. Arrange the bellpeppers.
Add this stuffing generously to each pepper cavity 
Likewise fill the others too.
Top with grated cheese.
Bake in a preheat the oven at 180 C and bake for 10 minutes or till the cheese is melted.
Served immediately.
Labels : Baked, Fish Friday, Prawns, Seafood/Fish, Sheet Pan, Shrimps, Stuffed Peppers, Appetizers, Main course

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Cracker Fried Prawns#FishFriday

Crispy fried Prawns/Shrimps toss in spicy sauce and served as a appetizer. A spectacular display of shrimp wrapped in wonton skins fried to a perfect golden served for a elegant party appetizer .. your guest will praise you. 
Sending this to Fish Friday Even wherein we were asked to share  recipes entertaining using fish and seafood for our December.  Any type of recipe: appetizers, mains, salads, etc. that would be great for parties or as a special holiday meal by our Host Sue.

Ingredients
250 Grams Cleaned Prawns - keep the tail
2 Tablespoons Lemon juice
1 Teaspoon Garlic paste
1 Tablespoon Red Chilly paste
1 Tablespoon Red Chilly Garlic sauce or Hot Sriracha Sauce
1 Teaspoon Chopped coriander
1/2 Teaspoon Salt
1 Tablespoon Soy sauce
Triangular roll wrappers 15
1 Tablespoons Corn flour - mix with quarter cup water 
Oil as required for deep frying
Method

De-vain prawns and keep the tail.
To get a straightened shrimp / prawns  just score or nick the shrimp two or three time along the inside of the “curve.” This lets you straighten out the shrimp / prawns so you don’t get a short, curly roll.
Marinate with all the given ingredients, let the shrimp / prawns marinate for about half an hour before wrapping them in egg roll wrappers. 
Place one shrimp / prawn in each triangular roll wrapper. Stick all the corners with corn flour paste
Roll tight, so that the  shrimp / prawns do fall out when you put it in the fryer.

Deep fry on medium high flame and when just light golden remove them . 
Serve with sweet chili sauce.
Labels : Seafood/Fish, Appetizers, Party pleasers, Prawns, Shrimps, Fish Friday, Deep Fried

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Corn & Peas Tuna Puff Pastry Patties#FishFriday

Have a puff pastry sheet ready then this is really simple to put together. From start to finish takes less than 40 to 45 minutes with a simple ingredients, ta da you get freshly baked Tuna Puff Pastry Patties that’s deliciously crisp, piping hot from the oven. Instead of tuna, you can literally replace it with any other fish you love to eat too. 
Simply cut puff pastry, top with fillings, fold the sheet of puff pastry, egg wash and pop them into the oven. In 15 to 20 minutes’ time or slightly more of baking time, a lovely hue of perfectly golden pastry is ready to be served !

Come with us today as the Fish Friday Foodies share Picnic Fare.  I, am happy to be in Fish Friday Foodies  which is a group started 
by Wendy.  This gives me chance to try different recipes every month and Am loving it.
Makes 15 Patties
Ingredients
1 Sheet Puff pastry - this is Homemade 
1 Big Can Tuna chunks - drained (400 Grams Can )
1 Medium Onion - minced
1½ Tablespoons All Purpose Flour 

1 Cup Milk
1/4 Cup Boiled  Green Peas
1/4 Cup Boiled Sweet Corn
½ Teaspoon Lemon juice - optional
1 Tablespoon Butter
1/2 Teaspoon Black Pepper powder
1/4 Teaspoon Red Chilly Flakes
2 Tablespoons Corinader leaves - chopped
Salt to taste
1/4 Cup Grated Cheddar Cheese  or as required
For the Egg Wash:
1 Egg + 1 Teaspoon Water

Method

In a pan heat butter add the onions and saute till soften and transparent, add the flour and black pepper powder, chilly flakes saute for a minute, slowly add the milk stir continuously till it is thick, add the corn, peas and tuna chunks stir lightly till combined, taste for salt.  
Take off flame add the coriander leaves, lemon juice and cheese.  Mix well, keep aside to cool.
Roll the puff pasrty .  
Cut the puff pastry sheet into 4 inches broad and in long strips. Cut each strip into 8 inches long.
Egg wash the puff pastry at all the edges and place a tablespoon or two of the tuna mixture  at one end (see pic).
Fold  the puff pastry and  and press lightly to seal the edges.  Brush the top with egg wash.
Bake the puff pastry in a pre-heated oven at 200 degrees C for approximately 15  minutes,  after that reduce the temperature to 180 degrees turn the sides of the tray.  If you have kept two trays like I did then change the tray position too and keep it  for  another 10  to 12 minutes  or
until puffed, crisp and golden.
Remove from oven and serve.  Kids enjoyed these tuna patties.. "Dill Mange More"  was their tag line.😋😋


Labels : Homemade, Puff Pastry Sheet, Tuna, Puff Pastry Patties, Seafood/Fish, Picnic , Party pleasers, Fish Friday, Baked, Kids delight


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Ola Zavla Patties / Fresh Tiny Baby Shrimps Patties#FishFriday

My Mother's recipe, a traditional East Indian one. My Mother's recipe is different from many East Indian households. My Mother uses dry coconut to make these patties, its gives a different flavor and a nutty taste to these patties. 
For this we require fresh tiny baby shrimps which we East Indians call it Ola Zavla. This is easy to make but cleaning these shrimps is time consuming. These tiny baby shrimps when fresh are white with a tint of pink glaze . They look shiny then these are fresh. 
When cleaning these you will find tiny glass like particles which look like shrimp heads, but they should be removed and thrown, all extra stones or shells too should to removed. Its takes time, but once you taste these patties you will love them. Crusty from outside, soft inside. They are delicious, that I,  bet you can't stop at one and these are the ones you'll die for!! 
I, really don't know, whether, they are available outside Mumbai or aboard, but this is available in the Mumbai and Malvan / Ratanagiri coastline. 

You can freeze these patties after frying, I do them since, am, the only fish eating mammal in my house!😊
.  Husband and Son-in-law vegetarian, Daughter vegan.. ha aa.. only one to enjoy these 😋.
Made these for our Fish Friday Foodies event for this month, am, the Host which, I, completely forgot, till Karen could buzz me on FB.  Thank you Karen for the reminder. 

Ingredients

3 Cups Packed Zavla - washed and drained
2 Tablespoons Bottle Masala - see notes
4 -5 Cloves Garlic - finely chopped
1 Inch Piece of Ginger 
- finely chopped
1 Spring Onion 
- finely chopped
1 Medium Onion - finely chopped
3 -4 Green chillies - 
- finely chopped
2 Tablespoons Grated Dry Coconut -roasted
½ Cup Finely Chopped Coriander leaves
Salt to taste
1/3 Cup Chickpea Flour / Besan
Oil as required to pan fry


Method
Clean and wash the shrimps in a fine mesh strainer.  Then with your hands squeeze out all the water as much as you can or else place them in cheese cloth and squeeze out the water. 
 Dry roast the coconut and keep aside.  In a small mixer jar take the coconut, ginger, garlic and green chillies, grind them  to a coarse paste, using not a drop of water.
In a deep bowl or deep flat tray take the zavla,  add the  onions, coriander leaves, ground coarse coconut paste, chickpea flour, bottle masala, spring onions and salt.
Mix all the ingredients well ( I used a fork),so that  shrimp should get mashed and  then form it into a ball. At this stage if you feel it too watery and wet, then add a tablespoon or more of chickpea flour.
Wet your hands lightly and divide it into equal ball and press it on your palms, shape them into patties, these should be thin or esle after frying they will not become crisp.
Heat 2 or 3 tablespoon oil in a frying pan  and shallow fry till crisp on both sides.
Serve hot, enjoy them plain or as an accompaniment to a main course meal or as a burger.
I love to have these in between soft Laadi Pav they are yum, no need to butter the bread, if it's hot and fresh.

My Notes
If you do not have bottle masala then use chilly powder with garam masala.  

Labels : Zavla, Fresh Tiny Baby Shrimps, Bottle Masala, Patties, East Indian, Fish Friday, Seafood/Fish

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