From the Sea
A selection of Seafood recipes
Lime & Chilli Salmon Burgers with Battered Gherkin Fries
A much lighter welcomed alternative, zesty, slightly spiced and super delicious omega 3 packed flavourful patty, Serves 2.
Lime & Salmon Burgers-
In a bowl add-
- 2 salmon fillets diced and minced slightly
- 1 heaped teaspoon miso paste
- zest of 1 lime
- grated garlic clove
- 2 cm grated ginger
- 1 teaspoon soy sauce
- 1 tbsp sweet chilli
- 1 red chilli finely diced
- 3 handfuls panko breadcrumbs
Mix all together and mould into burger patties. Leave in the fridge to set whilst making the pickles.
Battered Pickle Fries-
Grab a jar of Gherkins, take 6-8 per person and soak in cold water for 10 mins. You want to release some of the vinegar so it’s not as strong, you need to dry these really well with a tea towel, pressing to release more vinegar.
Slice into 1/4’s length ways and coat in flour, then coat in batter before frying.
For the batter
- 120g SR Flour
- 1 Tsp baking powder
- water mixed in a little at a time until you reach custard consistency.
Shallow fry these for around 5 mins per side until golden brown, drain on a tea towel or kitchen roll.
Cook the burger- add the burger to a frying pan with a small amount of oil and medium heat. Fry the burger for around 6-8 minutes per side, you want it hot enough that it cook but not to hot that it burns so keep checking the base!
The Sauce
- 1 tbsp mayo
- 2 tbsp sour cream
- 1 tbsp sweet chilli
- 1 tbsp chopped parsley
Enjoy every bit of this finger licking dish!
Much Love,
Jade
A much lighter welcomed alternative, zesty, slightly spiced and super delicious omega 3 packed flavourful patty, Serves 2.
Lime & Salmon Burgers-
In a bowl add-
- 2 salmon fillets diced and minced slightly
- 1 heaped teaspoon miso paste
- zest of 1 lime
- grated garlic clove
- 2 cm grated ginger
- 1 teaspoon soy sauce
- 1 tbsp sweet chilli
- 1 red chilli finely diced
- 3 handfuls panko breadcrumbs
Mix all together and mould into burger patties. Leave in the fridge to set whilst making the pickles.
Battered Pickle Fries-
Grab a jar of Gherkins, take 6-8 per person and soak in cold water for 10 mins. You want to release some of the vinegar so it’s not as strong, you need to dry these really well with a tea towel, pressing to release more vinegar.
Slice into 1/4’s length ways and coat in flour, then coat in batter before frying.
For the batter
- 120g SR Flour
- 1 Tsp baking powder
- water mixed in a little at a time until you reach custard consistency.
Shallow fry these for around 5 mins per side until golden brown, drain on a tea towel or kitchen roll.
Cook the burger- add the burger to a frying pan with a small amount of oil and medium heat. Fry the burger for around 6-8 minutes per side, you want it hot enough that it cook but not to hot that it burns so keep checking the base!
The Sauce
- 1 tbsp mayo
- 2 tbsp sour cream
- 1 tbsp sweet chilli
- 1 tbsp chopped parsley
Enjoy every bit of this finger licking dish!
Much Love,
Jade
King Prawn, Tomato & Savingnon Liguine
Serves 2.
A zesty, fragrant, light & delicious pasta dish.
Ingredients-
- 1 bag Aldi raw jumbo king prawns (defrosted in fridge 24hrs before)
- 5 garlic cloves finely sliced
- 1 lemon zested (juice for later)
- 1/4 Tsp salt
- 1 Tsp sriracha
- 60ml Sauvignon
- 80ml olive oil
- Large handful rocket
- 2 large tomatoes diced
- Small handful parsley chopped
- Half bag linguine
The dish it’s self is actually really quick so once you’ve prepped all the ingredients listed above and to hand it literally takes all of 5 minutes to cook!
Firstly frying gently the garlic, lemon zest and salt, after 2 minutes add the tomatoes and white wine and reduce this by half.
Add the sriracha then in goes the raw king prawns, these take around 3 minutes to cook.
Once cooked turn off the heat and add the linguine directly from the water, along with the rocket, lemon juice & remaining olive oil.
Gently toss and combine them serve with a sprinkling or parsley and wedge of lemon.
It is that easy!
This was sensational and definitely a must try if you’re a prawn lover!
Much Love,
Jade x
Serves 2.
A zesty, fragrant, light & delicious pasta dish.
Ingredients-
- 1 bag Aldi raw jumbo king prawns (defrosted in fridge 24hrs before)
- 5 garlic cloves finely sliced
- 1 lemon zested (juice for later)
- 1/4 Tsp salt
- 1 Tsp sriracha
- 60ml Sauvignon
- 80ml olive oil
- Large handful rocket
- 2 large tomatoes diced
- Small handful parsley chopped
- Half bag linguine
The dish it’s self is actually really quick so once you’ve prepped all the ingredients listed above and to hand it literally takes all of 5 minutes to cook!
Firstly frying gently the garlic, lemon zest and salt, after 2 minutes add the tomatoes and white wine and reduce this by half.
Add the sriracha then in goes the raw king prawns, these take around 3 minutes to cook.
Once cooked turn off the heat and add the linguine directly from the water, along with the rocket, lemon juice & remaining olive oil.
Gently toss and combine them serve with a sprinkling or parsley and wedge of lemon.
It is that easy!
This was sensational and definitely a must try if you’re a prawn lover!
Much Love,
Jade x
Tomato, Chilli & King Prawn Risotto
Fresh, creamy and delicious impressive meal.
Hands down the best risotto I’ve ever tasted. Serves 2
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 garlic cloves, finely diced
- 140g risotto rice
- 700ml chicken stock
- 12 cherry tomatoes, roasted for 15 minutes (175•)
- 1 fresh red chilli finely diced
- 1 Tsp tomato purée
- 30g grated parmesan
- King Prawns
- Basil, optional
- pinch freshly ground black pepper
Method
Sauté the onion is olive oil for ten minutes on a gentle heat, add the garlic cloves and sauté for an additional 5 minutes.
Add the risotto rice and fry for 2 minutes then add 150ml chicken stock, gently simmer until the stock is absorbed then add 150ml stock again.
It doesn’t need to be specific amounts, it’s more about adding it gradually.
Repeat this process until you’re left with 100ml stock, add the last 100ml stock along with the cherry tomatoes, tomato purée, chilli, parmesan, black pepper. Continue to simmer until the liquid is almost absorbed.
Add the king prawns and press into the risotto as they go into the pan, add some shredded basil and cook for an additional 5 minutes.
The king prawns should be cooked along with the remain king liquid should be absorbed.
The full method is on highlight ‘tomato paella’ on my Instagram page.
Much Love,
Jade x
Fresh, creamy and delicious impressive meal.
Hands down the best risotto I’ve ever tasted. Serves 2
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 garlic cloves, finely diced
- 140g risotto rice
- 700ml chicken stock
- 12 cherry tomatoes, roasted for 15 minutes (175•)
- 1 fresh red chilli finely diced
- 1 Tsp tomato purée
- 30g grated parmesan
- King Prawns
- Basil, optional
- pinch freshly ground black pepper
Method
Sauté the onion is olive oil for ten minutes on a gentle heat, add the garlic cloves and sauté for an additional 5 minutes.
Add the risotto rice and fry for 2 minutes then add 150ml chicken stock, gently simmer until the stock is absorbed then add 150ml stock again.
It doesn’t need to be specific amounts, it’s more about adding it gradually.
Repeat this process until you’re left with 100ml stock, add the last 100ml stock along with the cherry tomatoes, tomato purée, chilli, parmesan, black pepper. Continue to simmer until the liquid is almost absorbed.
Add the king prawns and press into the risotto as they go into the pan, add some shredded basil and cook for an additional 5 minutes.
The king prawns should be cooked along with the remain king liquid should be absorbed.
The full method is on highlight ‘tomato paella’ on my Instagram page.
Much Love,
Jade x
Tempura King Prawns & Vegetables
With a Garlic Aleloi
If you've never tried Tempura batter, no is your chance, you can pretty much tempura anything, but vegetables are a great please to start. Ensure that all vegetables have been cut to the same size which equalises the cooking time.
For the Aleoli-
To a jar or jug add the following ingredients-
- 1 egg
- 2 garlic cloves, roasted or fried in oil until slightly coloured
- pinch salt
- tbsp lemon juice
- pinch sugar
With a hand blender, blend all ingredients until you create a mayonnaise consistency. Serve immediately!
Tempura Batter-
- 80g corn flour
- 30g of plain flour
- 100ml ice cold water
Whisk all ingredients to create a batter, don’t over whisk and lumps are actually traditionally left in tempura!
I salted the sliced vegetables for an hour before adding to the batter, when slicing ensure you the veg 1 cm or less in width to ensure it cooks enough in the batter.
I added prawns to this but strips of chicken or steak will work great too!
Sweet chilli sauce is also a fabulous dipping sauce for tempura!
When frying, this batter will stay translucent in colour, unlike traditional batter which takes on colour.
Much Love,
Jade x
With a Garlic Aleloi
If you've never tried Tempura batter, no is your chance, you can pretty much tempura anything, but vegetables are a great please to start. Ensure that all vegetables have been cut to the same size which equalises the cooking time.
For the Aleoli-
To a jar or jug add the following ingredients-
- 1 egg
- 2 garlic cloves, roasted or fried in oil until slightly coloured
- pinch salt
- tbsp lemon juice
- pinch sugar
With a hand blender, blend all ingredients until you create a mayonnaise consistency. Serve immediately!
Tempura Batter-
- 80g corn flour
- 30g of plain flour
- 100ml ice cold water
Whisk all ingredients to create a batter, don’t over whisk and lumps are actually traditionally left in tempura!
I salted the sliced vegetables for an hour before adding to the batter, when slicing ensure you the veg 1 cm or less in width to ensure it cooks enough in the batter.
I added prawns to this but strips of chicken or steak will work great too!
Sweet chilli sauce is also a fabulous dipping sauce for tempura!
When frying, this batter will stay translucent in colour, unlike traditional batter which takes on colour.
Much Love,
Jade x
