Saturday, November 14, 2009

Fried Calamari With Tartare Sauce


500 gm small cleaned calamari tubes
2 tbsp cornflour
2 eggs - lightly beaten
2 cloves garlic - crushed
2 tsp grated lemon rind
1 cup dried breadcrumbs
oil for deep frying

Tartare Sauce

1 cup mayonnaise
2 tbsp chopped chives
2 tbsp chopped pickled onions
1 tbsp seeded mustard


Slice calamari thinly. Toss calamari in cornflour; shake off excess. Dip into combined egg, garlic and lemon rind. Coat with breadcrumbs; shake off excess.

Heat oil in a deep heavy-based pan. Gently lower small batches of calamari into moderately hot oil.

Cook over meidm-high heat for one minute or until just heated through ande lightly browned. Carefully remove from oil with a slotted spoon. Drain on paper towel, keep warm. Repeat with remaining calamari.

To make tartare sauce:
Combine mayonnaise, chives, pickled onions and mustard. Mix well.
Serve as a dip.

Serves 4

Source: Fast Finger Snacks

Friday, November 13, 2009

Braised Chicken In Lemon And Rosemary


1 whole chicken - 1.5 kg
2 tbsp olive oil
30 gm butter
4 cloves garlic - crushed
1 tbsp rosemary leaves
2 small red chilies - chopped
1/2 cup water
strips of peel from half a lemon
1/4 cup lemon juice
1/2 cup chicken stock


Cut chicken into serving-sized portions.

Heal oil and butter in a large frying pan. Add chicken pieces in single layer; cook cover over medium heat until browned. Turned chicken occasionally to prevent sticking.

Add garlic, rosemary, chilli and water. Cover pan, reduce heat to low and simmer for 40 minutes or until chicken is tender.

Remove chicken and keep warm. Scoop excess fat from the surface of the pan juice. Add lemon pee, lemon juice and chicken stock. Bring to boil; cook 3 minutes. Pour over chicken pieces to serve.

Serves 4

Source: Step-By-Step Italian Cooking

Penne Pasta With Creamy Seafood Sauce


500 gm green prawns
300 gm white fish fillets
200 gm scallops
90 gm smoked salmon
2 cups chicken stocks
30 gm butter
1 onion - chopped
1 clove garlic - crushed
3/4 cup sour cream
2 tbsp lemon juice
500 gm dried penne pasta
2 egg yolks
1 tbsp chopped basil


Peel and devein prawns, cut fish into 3 cm cubes, remove any bones. Clean scallops and cut salmon into strips.

Bring stock to boil. Add prawns ans simmer one minute or until prawns change colour; remove. Add fish and simmer one minute or until scallops change colour; remove. Set stock and seafood aside.

Melt butter in pan, add onion and garlic; cook over medium heat until onion is tender.

Add stock, cream and lemon juice; bring to boil. Reduce heat to medium; simmer 5 minutes or until sauce is reduced by half.

Meanwhile, cook pasta in boiling water until tender; drain.

All all seafood to sauce, return to simmering point.

Remove from heat and quickly stir in beaten egg yolks and basil.

Pour over hot pasta to serve.

Serves 6

Source: Step-By-Step Italian Cooking