Crab Cakes with Tarragon Sauce

Main Dish:How To Make Crab Cakes With A Tarragon Sauce

Use Gluten Free Crackers/Bread Crumbs in place of the Cream Crackers


Ingredients:

40g GF crackers or GF bread crumbs
450g fresh or frozen white crab meat
1 egg, beaten
2 tbsp mayonnaise
1 tbsp GF English mustard powder
1 tbsp lemon juice
1 dash of GF Worcester Sauce
2 tbsp chopped parsley
4 tsp clarified butter
salt and white pepper

for the tarragon sauce:

50ml white wine vinegar
4 tbsp clarified butter
1 tomato, skinned, seeded and diced
1 tsp chopped tarragon

Needed:

1 frying pan
1 mixing bowl
1 chopping board
1 fork
1 plate
1 spatula
1 small saucepan
1 rolling pin

Method:

Put the GF crackers in a plastic bag and crush them into fine crumbs with a rolling pin alternatively use GF bread crumbs.

Put the crab meat into a bowl and add just enough of the GF cracker crumbs to absorb any moisture from the crab meat.
You may not need to use it all.

Check crab meat for bits of shell.

Put the beaten egg into a small bowl and whisk in the mayonnaise, GF mustard powder, lemon juice and GF Worcester Sauce.

Fold the mayonnaise mixture into the crab meat, avoiding breaking it up too much, then add the chopped parsley to the mixture.

Shape the mixture into 8 patties

Place a little of the clarified butter in a large frying pan and heat.
Add the crab cakes and cook on a medium heat for 2-3 minutes on each side until golden brown and crispy.

Place the cakes on a plate with some absorbent paper to get rid of any excess fat.

Put the vinegar in the small saucepan, boil and reduce until you have about 2 tablespoons worth.

When the vinegar has reduced add the clarified butter, diced tomato, chopped tarragon and salt and pepper to taste and gently warm the sauce through.

Place 2 of the crab cakes on a pre-warmed plate and spoon the sauce around it.
Serve with a green salad and a crisp white wine.

Italian Fish Soup AKA Chowder

Italian Food:How To Make Italian Fish Soup


Ingredients:

120ml olive oil
3 leeks , cleaned and sliced
2 cloves of garlic , minced
1 onion , peeled and chopped
2 celery stalks , chopped
250g mushrooms , sliced
1ltr GF fish stock
250g tinned tomatoes
150ml dry white wine
5ml cayenne pepper , to taste
450g white boneless fish , cod, sea bass or monkfish, cut into small chunks
900g mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
fresh parsley , chopped
salt , to taste
freshly ground black pepper , to taste

Needed:

1 large pot
1 wooden spoon
1 ladle

Method:

Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms.
Cook until the onions are clear and soft
Next, add the stock, tinned tomatoes and white wine.
Bring it all to simmering point, add the cayenne pepper and season according to taste.

Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup.
Continue to simmer until the fish is cooked; about fifteen to twenty minutes.

Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish.
You could also serve this soup poured over GF pasta

Pan Seared Scallops with Mango Black Bean Salsa

Ingredients:

1 mango, peeled and diced
1 clove of garlic, minced
1/2 of a red onion, minced
1/2 cup of black beans, drained and rinsed
1/2 jalapeno, minced
1/2 red pepper, chopped
2 tbsp. of chopped cilantro
Juice from 1/2 a lime
3/4 lb. of scallops
Salt and pepper

Method:

Mango Black Bean Salsa

In a medium bowl combine mango, garlic, red onion, black beans, jalapenos, red pepper, cilantro, and lime juice.
Season with salt and pepper and set aside.

Scallops
Season scallops with salt and pepper on both sides.

Heat 1 tbsp of olive oil in a large saute pan over medium high heat.
Add scallops (be sure not to crowd the pan), and saute for three to four minutes on each side, depending on the size of your scallops.

Place a big pile of salsa in a shallow bowl and top with 3 scallops...enjoy!

Serves 2.

Fishermans Pie

Taste Sensations:How To Make Fisherman's Pie

Ingredients:

1 onion
2 cloves
1 bay leaf
600ml milk
300ml cream
500g cod fillet
4 eggs, hard boiled and peeled
100g butter
45g GF plain flour
5 tbsp parsley, chopped
freshly grated nutmeg
1.25 kg potatoes, peeled and chopped
1 egg yolk
salt and pepper

Needed:

1 large pan
1 potato masher
1 large plate
1 shallow oven proof dish
1 medium pan
1 sieve
1 chopping board
1 knife
1 slotted spoon
1 fork


Method:

Stud the onion with the cloves.
Put it into a large pan with the bay leaf, 450ml of the milk, the cream and the cod. Place the pan on the stove bring to the boil and simmer for 8 minutes.

When the fish is cooked, lift it out of the pan with a slotted spoon, place it on a plate and leave it to cool.
Strain the liquid through a sieve into a bowl or jug

When the fish is cool enough to handle, break it up into large flakes, discarding the skin and the bones.

Sprinkle the fish over the bottom of the oven proof dish.

Slice the hard boiled eggs and place on top of the fish.

Melt 50g of the butter in a pan, add the flour and cook for 1 minute.

Gradually stir in the milk mixture we cooked the fish in, continually stirring to avoid any lumps forming, leave on the heat to cook for 5-6 minutes

When the sauce is cooked add the chopped parsley and season with nutmeg and salt and pepper.
Pour the sauce over the fish and egg mixture and leave to cool.

Place the peeled potatoes in a pan, cover with water, add salt, bring to the boil and simmer for about 20 minutes or until soft.

Add the rest of the butter, egg yolk, salt and pepper to the potatoes; gradually add the rest of the milk until you have a soft spreadable mixture.

Preheat the oven to 200ºc/gas mark 6.

Place the fish pie in the oven and cook until golden brown for about 35-40 minutes

Take the fish pie out of the oven and serve.

SHRIMP RISOTTO

Seafood risotto
by cookshow-intl

Ingredients:

100g butter
200g Arborio Rice
250ml dry white wine
100g cooked leeks
50g grated parmesan
1.5 Litres GF vegetable stock - hot

When the rice is cooked (al dente) add butter, parsley and shrimp.
Stir, cover and let rest for 5 minutes.

Serve the seafood risotto immediately!

Pan Fried Scallops

Ingredients:

1/3 cup of GF Plain flour (Doves Farm)
2 teaspoons of seasoning salt
1/2 teaspoon of dried oregano
2 tablespoons of lemon pepper
16 sea scallops - rinsed and drained
4 tablespoons of olive oil
4 tablespoons of fresh parsley
4 teaspoons of lemon juice

Put into a clean plastic bag; GF flour, salt, oregano, and lemon pepper.

Add scallops to the flour mixture and toss until lightly coated on all sides.

Remove the scallops from the bag and put them onto a plate.

Heat 2 Tablespoons of the olive oil in a frying pan over high heat.

Using a pair of tongs, shake off excess flour before adding the scallops to the pan.

Add half of the scallops to the pan and sear on both sides (about 2 minutes for each side). Remove scallops from pan and place on a plate.

Repeat cooking process with remaining scallops.

Toss with parsley and lemon juice.

Spicy Fish Cakes

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Ingredients:

Tilapia (or any fish) - 2 fillets, approx 1/2 lb.
Onion - 1 medium, finely chopped
Ginger/Garlic paste - 1 Tbsp
Green Chilies - to taste, finely chopped
Cilantro Leaves - 5 sprigs, finely chopped
Egg Whites - 2
Lemon Juice - 1 Tbsp
Salt - to taste
Red Chili Powder - to taste
Garam Masala - 1 tsp or to taste
GF Bread Crumbs - approx 3/4 cup
Oil - 2 Tbsp

Method:

1. Wash and drain fish fillets well.
2. Heat non-stick skillet on medium heat.
3. Cook fillets without oil for 3-4 minutes on each side (until fully cooked).
4. Remove fillets into a bowl and allow to cool.
5. With a fork, open up the fish (flake it).
6. Add in Onions, Ginger/Garlic Paste, Green Chilies, Cilantro, Salt, Red Chili Powder, Garam Masala & Lemon Juice.
7. Mix well (you can use your hands to mix). Taste and adjust salt or other spices.
8. Add in Egg Whites and mix.
9. Add in the GF Bread Crumbs until you can form a nice patty with the mixture.
10. Form patties with the mixture according to your desired size.
11. Heat a non-stick skillet and pan fry the patties using a little Oil on both sides until golden brown.
12. Serve hot with chutney or ketchup.

Salmon Croquettes with Remoulade Sauce

Salmon with Remoulade Sauce recipe

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Ingredients:

2 cans of red salmon
1 minced shallot
1 egg
1 tsp of GF Dijon mustard
2 tbs of GF breadcrumbs
juice from 1 lemon
salt and pepper
1/2 cup of mayo
1/2 celery stalk, minced
1 scallion, minced
1 tbs parsley, minced
A dozen capers
1 tbs of ketchup
A generous splash or 2 of GF Worcestershire sauce
1/4 tbs garlic, minced
1/8 tsp of cayenne pepper
Salt and pepper to taste

Method:

1. In a large bowl combine red salmon, shallot, egg, GF Dijon mustard, GF breadcrumbs, lemon juice and season with salt and pepper.

2. And mix.

3. Add Bertolli Extra Virgin Olive Oil to a pan and saute over medium heat until the croquette is nicely browned and cooked through.

To make the remoulade sauce

4. Start with Hellmann's Mayonnaise, celery, scallions, parsley, capers, ketchup, lemon juice, GF Worcestershire sauce, garlic cayenne pepper and season with salt and pepper.

5. And mix.

Grilled Clams and Mussels

How to Make Grilled Clams And Mussels

Ingredients:

Foil roasting pan
6 tbsp butter
2 tbsp olive oil
4 garlic cloves, minced
1 large shallot, minced
1/2 cup dry white wine
1/4 tsp crushed red peppers
2 lbs mussels, scrubbed and cleaned
2 dozen little necks, scrubbed
2/3 cup fresh parsley, coarsely chopped
Lemon Wedges


Method:

1. Preheat grill to medium high heat.

2. Clean and de-beard mussels and clean clams.

3. Place foil roasting pan on grill and add butter, garlic, shallots, dry white wine, and crushed red peppers and stir.

4. Now add mussels and clams in an even layer.

5. Cook until mussels and clams open, about 8-10 minutes.

Red Thai Curry Fish Cakes

Taste Sensations:How To Make Thai Red Curry Fish Cakes


Ingredients:

200g cod fillet
200g squid
2 tsp sugar
1 tbsp GF fish sauce
60g green beans cut into fine dice
1/2 a beaten egg
vegetable oil for deep frying
for the curry paste:
10 to 15 red chillies dried, soaked in water until soft
1/2 tsp coriander seeds, dry roasted in a pan for 2-3 minutes
2 sterns of lemongrass
6 garlic cloves, peeled
60g shallots, sliced
3 tbsp ginger, sliced
lemon or lime zest
2 tsp salt
2 tsp pepper

Needed:

1 food processor
1 plastic container for the chilli paste
1 bowl
1 pan for frying
1 plate with kitchen paper
1 plate for serving
1 slotted spoon

Method:

Use the food processor to blend together all the ingredients for the red curry paste.
Then add some salt and pepper.
Put it into a plastic container.
You can freeze what you don't use.

Put the cod and squid in the food processor and blend until you have a smooth paste.

Add 1 tablespoon of curry paste, the fish sauce and the sugar to the fish mixture and blend well.
Then transfer the mixture to a bowl.

Put the chopped beans and the egg into the bowl with the fish mixture and combine well.

Using about 50g of mixture for each fish cake, roll it into balls and then flatten into discs about 5mm thick.

Deep fry the fish cakes in vegetable oil heated to about 180ºc for about 3 minutes.
(which has only been used to deep fry Gluten Free Foods)

Remove the fish cakes from the oil and drain them on kitchen paper.

Place on a serving dish with lemon wedges for garnish

Salmon Fishcakes

Use GF Breadcrumbs and GF Plain Flour

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Taste Sensations:How To Make Salmon Fishcakes


Ingredients:

900g potatoes, peeled and sliced
900g salmon fillets
25g butter, melted
15g dill, chopped
50g GF Plain flour, seasoned
2 eggs
150g GF breadcrumbs
1 tbsp sunflower oil for frying
salt and pepper

Needed:

1 medium pan
1 colander
1 potato masher
1 plate
4 bowls
1 frying pan
1 slotted spoon
cling film

Method:

Boil the potatoes in salted water for 20 minutes or until soft then drain and tip them back into the pan.
Mash the potatoes until smooth, transfer to a bowl and leave them to cool slightly.

Bring some water to the boil in a pan.
Add the fish, bring back to the boil and simmer for 8 minutes.

When the fish is cooked lift out of the water with the slotted spoon, place on a plate and leave to cool.

When the salmon is cool, peel off the skin, break it into large flakes and discard any bones.

Put the fish into a bowl and add the mashed potatoes, melted butter, dill and some salt and pepper.
Mix well.

Shape the mixture into 8 rounds, about 2.5cm thick, cover with cling film and place in the fridge for 20 minutes.

Beat the eggs and place them alongside the GF Plain flour, and GF breadcrumbs in three separate bowls.

Dip the fish cakes into the GF flour, then into the egg and finally in the GF breadcrumbs, pressing them well to give an even coating.

Heat the sunflower oil in a frying pan.
Fry the fish cakes in batches for about 4 minutes until crisp and golden in colour on both sides.

Lift them out with a slotted spoon and drain briefly on kitchen paper.

Serve two fish cakes on a plate with a green salad and a big dollop of Tartare sauce.

Fish Fingers

British Food:How To Make Homemade Fish Fingers


Ingredients:

400 g fillets of white fish, partially thawed
120g GF breadcrumbs
2 tbsp grated parmesan cheese
1 tbsp chopped fresh parsley
1 tsp grated lemon peel
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp garlic salt
150ml double cream
1 egg
100ml GF plain flour
100ml vegetable oil
freshly ground pepper
salt

Needed:

3 bowls
1 frying pan
1 slotted spoon
1 knife
1 plate or tray
1 fork
1 kitchen paper
1 spoon
1 cutting board

Method:

Cut the cod fillets into strips and set aside

Place the GF breadcrumbs in a bowl, and season with some pepper and salt.
Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly

In a separate bowl, pour in the egg and the cream. Beat them together with a fork

Put the GF flour in a bowl ready to coat the fish

Lightly dust the fillets in the GF flour.
Then dip them into the egg and cream and finally coat it with the GF breadcrumb mixture.

Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat.
When hot place the fingers in the pan.
Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown

Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Place on plates and serve with lemon wedges and chips

Prawn Curry

use Gluten Free spices.



Taste Sensations:How To Make Prawn Curry


Ingredients:

600g prawns (ready to cook)
2 medium onions
4 medium tomatoes
4 tbsp vegetable oil
2 cinnamon sticks
4 cardamom pods
4 cloves
2 green chillies
2 tbsp ginger and garlic paste
some salt
half tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tbsp cumin powder
1 tbsp tomato paste
500ml hot water
1/2 tsp garam masala powder
1/2 coriander leaves

Needed:

1 knife
1 tablespoon
1 teaspoon
1 large non-sticky pan
1 cup
1 spatula

Method:

Peel and finely dice 2 onions, then 4 tomatoes.
Then chop 2 green chillies. (Tip: oil fingers before chopping chillies prevents fingers stinging)

Put a large non-stick frying pan over a medium heat.
Add
3 tablespoons of vegetable oil
2 sticks of cinnamon
4 cardamom pods
and 4 cloves.
Fry for about 30 seconds, stirring continually.

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown.
Stir frequently to stop the onions burning.

Now add 2 tablespoons of ginger and garlic paste.
Stir well for a couple of minutes.

Add
1/2 a teaspoon of turmeric,
1 teaspoon of red chilli powder and
1 teaspoon of coriander powder
half a teaspoon of garam masala
and fry for 5 minutes over a low heat, stirring frequently.

Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder.
Then stir.
Add 1 tablespoon of tomato paste and stir it in.
Add a cup of water and keep stirring until the water is absorbed.
Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.

Turn the heat back up to high and add the prawns to the pan.
Then stir in 2 generous pinches of salt.

Add approximately 200ml of warm water to the pan.
Stir.
Then put the lid on and bring the heat down.
Leave for about 10 minutes or until the prawns are cooked.
check occasionally.
The prawns are done when they turn pink and opaque.
When they are ready, turn the heat off.

Finely chop the coriander and save a couple of good leaves to garnish.
Now stir in the coriander to finish the dish

Bacon Wrapped Scallops

Bacon wrapped scallops recipe

Ingredients:

Toothpicks

1 package rashers
1 pound scallops, rinsed and dried with muscle removed
2 tablespoons fresh sage, minced
1/4 cup extra virgin olive oil
1 lemon, cut into wedges

Method:

Soak the toothpicks in water for about 30 minutes, so they don't burn on the grill.

Parboil the bacon strips for about 3 minutes and set aside.
Wrap a piece of blanched bacon around each scallop and thread with a toothpick to keep together.
Transfer the wrapped scallops onto a plate.
Sprinkle the scallops with sage and drizzle with the olive oil and lemon juice.

Grill the scallops for 2 to 3 minutes per side over a medium hot fire.
Remove the scallops from the grill and serve hot with lemon wedges.

Makes about 1 dozen appetizers.

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