Tuna and Rice Bake

Ingredients

1 cup white long-grain rice

1 tablespoon olive oil

1 medium brown onion, finely chopped

2 garlic cloves, crushed

2 celery stalks, finely chopped

1 medium red capsicum, finely chopped

425g can tuna in springwater, drained, flaked

8 eggs, lightly beaten

1/3 cup thickened cream

1/2 cup finely grated parmesan cheese

Method

Preheat oven to 180°C. Grease a square cake pan. Line base and side with baking paper. Cook rice following packet directions.

Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add celery and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat.

Stir in tuna and rice. Spoon mixture into prepared pan.

Whisk eggs, cream and Parmesan in a bowl. Season with salt and pepper. Pour over rice mixture. Bake for 50 minutes to 1 hour or until browned and cooked through. Stand in pan for 5 minutes. Serve hot or cold.

Fish Cakes

Ingredients

1 cup mashed potato
½ kg white fish fillets (Eg mackerel, trevally, barramundi), cooked and flaked into small pieces
1 onion, finely chopped
2 celery sticks, finely chopped
1 tbls fresh parsley, finely chopped
1 spring onion, finely chopped
1 egg
2 cups breadcrumbs
Vegetable oil for deep frying
Mayonnaise to serve

Method

Heat oil in deep fryer for 10-15 minutes or until ready for frying.

In a large mixing bowl add all ingredients except oil and breadcrumbs. Combine ingredients using hands. If mixture is too wet, add a small handful of breadcrumbs, if it is too dry add another egg.

Shape a small handful of mixture into patties. Continue with remainder of the mixture. Coat all patties in breadcrumbs.

Carefully place 4-5 patties into deep fryer basket and fry until golden. Repeat with remaining patties. Drain before serving. Serve with mayonnaise or sauce of your choice.

Tuna and Corn Fritters

Ingredients
1 cup self raising flour
2 eggs
1/3 cup milk
1 x 420g can corn kernels, drained
100g can tuna, drained
100g Parmesan
100g tasty cheese
1/2 red capsicum, finely diced
2 tbls butter
Method
Place flour into a large mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk in a jug and pour gradually into the flour, stirring gently to combine.
Fold in corn, parmesan, tasty cheese, capsicum and tuna. Don’t over-mix or the fritters will be tough.
Heat butter in large frying pan. Add spoonfuls of the mixture into the pan, cooking 3-4 fritters each batch.
Cook for about 2-3 mins or until golden brown underneath, turn and cook the other side. Repeat with remaining mixture.

Creamy Salmon Linguine

Ingredients (Serves 4)

600ml carton thickened cream
1 tsp lemon rind, finely grated
1 cup dry white wine
1 small bunch asparagus, cut into 1cm pieces
1 onion, finely diced
400g dried linguine
150g smoked salmon pieces
40g parmesan cheese, grated
1 tbs olive oil

Method

Cook pasta in large saucepan of salted boiling water, following packet directions, until tender. Drain keeping some of the water.

Meanwhile, heat olive oil in frying pan over med-high heat. Add onions and asparagus and cook for 3 mins or until asparagus turns bright green.

Add wine. Bring to the boil, reduce heat to low-medium. Allow to simmer for 5 mins stirring occasionally.

Add cream, lemon rind, smoked salmon and parmesan. Simmer for further 5 mins until sauce thickens slightly.

Pour the sauce into the saucepan with the linguine and remaining water from pasta.

Prawn and Dumpling Soup

Ingredients

2 tsp olive oil
3 garlic cloves, crushed
2 tsp crushed ginger
2 x 500ml chicken consomme
2 cups cold water
3 tbls soy sauce
250g green prawns
1 packet frozen steamed Yum Cha dumplings
1 carrot, peeled, cut into matchsticks
100g snowpeas, trimmed, finely shredded
1/4 wombok cabbage, finely shredded
4 green shallots, ends trimmed, finely sliced
1 tsp chines 5 spice
1 tbls oyster sauce
1 x 220g packet Hokkien noodles

Method

Heat oil in large pan or pot over medium heat. Add garlic and ginger and cook, stirring for 1 min. Add carrots.

Cook for a further 2 mins, add consomme, water, soy and oyster sauce and chinese 5 spice and bring to boil.

Reduce heat to low and simmer for 5 mins. Add snow peas, cabbage and half of the shallots. Cook for 3-4 mins.

Add prawns and dumplings. Cook for further 5 mins until prawns are cooked.

Ladle into serving bowls and sprinkle with remaining shallots to serve.

Smoked Salmon and Prawn pizza

Ingredients (Serves 4)

30cm Pizza Base
3-4 tbs tomato paste or pizza sauce
150g smoked salmon
200g green prawns, de-vained and tails removed
2 cups baby spinach leaves
1/2 red onion, finely sliced
1 cup grated mozzarella
1 tbs capers
3-4 tbs cream cheese

Method

Pre heat oven to 200 degrees. Place pizza base on baking tray.

Spread tomato paste or pizza sauce over the pizza base. Top with smoked salmon, prawns, onion, capers and mozzarella.

Bake in oven for 10-15 mins or until cheese has melted and base is crisp.

To serve spoon dollops of cream cheese and sprinkle over spinach leaves.

Prawn Pad Thai

Ingredients (serves 4)

1/2 bunch shallots, trimmed
250g rice noodles
1 1/2 tbs peanut oil
2 eggs, lightly beaten
20 green prawns, peeled, deveined, tails intact
Pinch Masterfoods dried chilli flakes
1/3 cup fresh lime juice
1/3 cup fish sauce
2 tbs brown sugar
2 cups fresh bean shoots
1 bunch coriander, sprigs picked
Roasted unsalted peanuts, chopped, to serve
Lime wedges, to serve

Method

Cut the shallots into 10cm lengths, then cut into thin strips lengthways.

Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes to soak. Drain.

Meanwhile, heat 2 tsp of the oil in a wok or large frying pan over a high heat.

Add the eggs. Swirl the pan to coat the base. Cook for 2 minutes or until set. Transfer to a chopping board. Roll up the omelette and slice them into 1cm-thick strips.

Heat the remaining oil in the wok or frying pan over a medium-high heat. Add the prawns and chilli flakes. Cook, tossing, for 3 minutes or until the prawns are cooked through.

Add the noodles, lime juice, fish sauce, brown sugar, bean shoots, coriander and shallots.

Toss through until well combined. Top with chopped peanuts and serve with lime wedges for decoration.

Fish Chowder

Ingredients (Serves 4)

1 tsp olive oil
10g butter
6 pieces rindless bacon, coarsley chopped
2tbs plain flour
1 leek, sliced (white part only)
3 cups chicken stock
2-3 medium potatoes, peeled and cut into 1cm cubes
4-5 sprigs fresh thyme
420g tin corn kernals
1/2 cup thickened cream
500g white fish fillets, cut into 2cm pieces
Parsley (fresh or dried) to serve

Method

Melt the butter and oil in a large saucepan or pot over medium-high heat. Add bacon and leek and saute until just cooked.

Add flour, stirring. Cook for 1 minute until bacon and leek are coated and remove from heat.

Gradually stir in stock and place back on medium heat. Cook for further 5 minutes, stirring until mixture has thickened slightly.

Reduce heat to low. Add potatoes and thyme. Simmer for further 15 mins or until potatoes are tender.

Add corn, fish and cream, stirring. Cook for 5-10 mins until fish is cooked. Season with salt and pepper and parsley.

Coconut Lime and Chilli Prawns

Ingredients (Serves 4, 2 skewers each)

1 lime
1/3 cup coconut milk
1/3 cup finely chopped fresh coriander stems
3 garlic cloves, crushed
1 long red chilli, finely chopped (de-seed chilli if you don’t want it too hot)
1 tbs Ayam fish sauce
1 tbs soy sauce
24 green king prawns, peeled and deveined
1 tbs lime juice
8 bamboo skewers

Method

Soak skewers in a shallow dish of cold water for at least 1/2 hour before using

Using a vegetable peeler, cut long strips of rind from lime.

Combine coconut milk, coriander, garlic, chilli, fish sauce, soy sauce and lime rind (do not add lime juice at this stage) in a shallow dish. Reserve 2 tablespoons mixture.

Add prawns to remaining mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 3 to 4 hours, if time permits or at least 1 hour

If barbecuing, preheat a barbecue plate or chargrill on medium-high heat.

Add lime juice to prawn mixture. Toss to coat. Discard lime rind from prawn mixture and reserved coconut milk mixture.

Thread 3 prawns per skewer. Cook, brushing with reserved coconut milk mixture, for 2 to 3 minutes each side or until pink and lightly charred.

Oven-Baked Prawn and Mushroom Risotto

Ingredients

1 tbs olive oil
1 medium brown onion, finely diced
2 celery sticks, finely sliced
3 button mushrooms, finely diced
3 cloves garlic, crushed
5 rashers bacon, diced
500g raw prawns
1-2 tsp chilli powder (depending on your taste)
1/3 cup dry white wine
1 litre chicken stock
1 1/2 cups arborio rice
1 tsp garlic & herb salt
30g butter
2 tbs parsley (fresh or dried)

Method

Pre heat oven to 180°. In a large oven proof casserole dish, heat olive oil and gently fry onion and bacon

Once onion has just softened add garlic, stirring. Add wine and let that reduce for 2 mins.

Add rice, stock, chilli powder and garlic & herb salt. Bring to the boil.

Turn off the heat and add the celery and mushrooms. Cover with foil and transfer to oven. Bake for 15 mins or until half the liquid has been absorbed.

Remove foil, stir and add prawns and parsley. Bake for a further 10-15 mins or until almost all the liquid has been absorbed and the prawns are cooked through.

Remove from oven. Stir through butter and serve immediately.