Sep 8, 2008

Seafood Sensation


Prawn and Mushroom Crepe Cornet

¼ cup plain flour
1 egg, lightly beaten
½ tsp oil
1/3 cup milk
Prawn Filling:
30 g butter
2 tbsp plain flour
1 small chicken stock cube, crumbled
500 grams cooked prawns, shelled and chopped
2 tbsp dry white wine
¼ cup cream
1 tbsp chopped fresh dill
Sift flour into bowl, make well in centre. Gradually stir in combined egg, oil and milk, stir until butter is smooth. Mixture can be made by blending or processing all ingredients until smooth. Strain batter into jug, stand for 30 minutes.
Heat heavy based crepe pan over medium heat, grease with know of butter. Pour 2 to 3 tablespoons batter into pan, swirling batter to cover base of pan evenly. When crepe is lightly browned underneath, carefully turn with spatula or fingers, lightly brown other side.

Prawn filling: Melt butter in medium saucepan, add flour, stir constantly over heat for 1 minute. Remove from heat, stir in water and stock cube, stir constantly over high heat until mixture boils and thickens. Add prawns, mushroom, white wine, cream and dill; reheat gently without boiling.

Fish and Vegetable Hot Pot


125 grams broccoli, chopped
3 small zucchini, sliced
30 g butter
1 small onion, finely chopped
1 clove garlic, crushed
¼ cup plain flour
2 cups water
1 small chicken stock cube, crumbled
750 grams white fish fillets, coarsely chopped
¼ cup dry white wine
2 tablespoons cream
440 grams potatoes, halved
125 grams frozen baby carrots, thawed
¼ cup chopped fresh parsley
Boil, steam or microwave broccoli and zucchini until just tender; drain. Melt butter in large saucepan, add onion and garlic, stir constantly over medium heat for about 2 minutes or until onion is soft. Add flour, cook for 1 minute, stirring constantly.
Remove from heat, gradually stir in water and stock cube, stir constantly over high heat until sauce boils and thickens. Add fish, wine, cream, potatoes and carrots.
Cook over medium heat for about 5 minutes or until fish is tender. Gently mix in broccoli, zucchini and parsley, cook over low heat or until heated through. Serves 4.

Seafood Ravioli with Vermouth

Ravioli Dough
2 cups plain flour
1 egg, slightly beaten
2 tsp oil

½ cup water, approximately
Prawn Filling
400 grams shelled prawns
1 tablespoon chopped fresh dill

2 tsp dry vermouth

¼ cup cream

Salmon and Dill Sauce
2x 300 ml cartons cream
1/2 large veggie stock cube, crumbled
1 ½ tbsp dry vermouth
1 tsp corn flour
1 tsp water
90 grams smoked salmon, sliced
3 tsps. chopped fresh dill

Roll ravioli dough out, half at a time, to a thickness of 2mm, cut into 8 cm strips (or roll out with a pasta machine). Cover strips with a tea towel to prevent drying out.
Place heaped teaspoons of prawn filling at 4 cm intervals along 1 side of strip of dough. Brush edges with a little water, fold dough over filling; press firmly around filling. Cut between mounds of filling using knife or fluted pastry cutter.
Add ravioli gradually to large saucepan of boiling water, boil uncovered, for about 8 minutes or until ravioli are cooked; drain/. Mix ravioli gently through sauce, serve with grated parmesan cheese if desired.

Ravioli dough: Sift flour into large bowl, make well in centre, gradually stir in the combined egg, oil and enough water, to make dough firm and pliable. Turn onto lightly floured surface, knead for minutes. Place in lightly oiled bowl, cover, stand for 30 minutes before rolling.
Prawn filling: Mince, process or blend prawns with dill and vermouth until smooth. Tarnsfer to a large bowl, stir in cream, gently cover, refrigerate.

Salmon and Dill Sauce: Combine cream and stock cube in medium saucepan, bring to boil, reduce heat, simmer for about 5 minutes or until mixture boils and thickens, stir in salmon and dill.

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