To make the kebabs dice the Stargazer into 1 inch cubes and cut your chosen vegetables in to similarly sized pieces then thread onto the rosemary sprigs.
To achieve an attractive appearance alternate... Read More
To prepare the Stargazer place on a board and top each piece with 3 leaves of sage. Spread out the Parma ham and wrap each fillet tightly. Place in the fridge.
For the casserole sweat off the celery,... Read More
In a saucepan, sweat diced carrot, zucchini, onion and garlic in a little olive oil until and soft.
Add tinned tomatoes, cinnamon and cumin and bring to the boil, seasoning well with salt and black p... Read More
To make the batter whisk all the ingredients together in a large bowl and leave in a warm place for half an hour or until the mixture starts to bubble.
Meanwhile prepare the salsa. Cook the peas for ... Read More
In a small bowl mix the soft butter with the chopped herbs and a squeeze of lemon juice. Season with salt and white pepper. Meanwhile quarter the potatoes and cook in boiling salted water until soft.... Read More
Mix the bread crumbs, grated parmesan and lemon zest in a shallow bowl. Take the Sole fillets and if large, cut each in half on the diagonal. Coat the fillets in the seasoned flour and shake off the ... Read More
Steam fish in the wine for 7 minutes (allow 12 minutes if frozen), then remove & add the mussels. Steam until the shells open. Reserve the wine. Steam or microwave the spinach leaves until they a... Read More
Cut the fennel bulbs into wedges & the kumara into similar size pieces, cooking both in boiling water for about 5 minutes until half cooked, then drain.
In 100g of butter, sauté the onion with p... Read More
Paste:Combine all the ingredients in a blender or small processor & blend until it makes a smooth paste.
Curry:Heat a non-stick pan to a medium heat. Spray with a little oil spray. Saute the vege... Read More
Coat the diced kumara in 3 tablespoons of olive oil, curry powder and the chopped red onion, season with salt and pepper and roast in an oven at 200C for 10 to15 minutes or until cooked (stirring hal... Read More
Pour the water into a saucepan and add the carrot, onion, celery, lemon, star anise, peppercorns, thyme, bay leaf and salt. Bring the seasoned water to a boil and drop in the turbot fillets, turn off... Read More
To make the dressing mix together the 4 tablespoons of olive oil, soy sauce, fish sauce, chilli, palm sugar and lime juice in a bowl. Add the cucumber, diced tomatoes and sliced onion and set aside.
... Read More
Pre-heat your broiler/grill to 180 oC / 350 oF.
To prepare the sauce combine the kewpie mayonnaise and Sriracha. Taste here. For a hotter sauce, add a little more Sriracha. For a milder sauce, add a ... Read More
Remove the mussels from the shell.
Cut 12 strips of nori (big enough to wrap around the mussel twice).
Wrap the bottom half of the mussel with the nori & then skewer with the pre- soaked bamboo s... Read More
In a suitable mixing bowl mix the butter, garlic & parsley.
Pre-heat the oven to a medium heat (approx 160°C I 320°F).
Set the half shell mussels on to a suitable baking tray with sides (to sto... Read More
Heat a large pot of water until it reaches a rolling boil. Add enough salt to make the water taste of the sea. Add macaroni elbows and cook for 6 minutes or until tender. Drain water from pot and res... Read More
To make the pesto combine, garlic, pine nuts and olive oil in a food processor. Puree until a rough paste forms then add basil, lemon zest and parmesan. Puree until smooth, season to taste with salt ... Read More
Preheat oven to 180°C. Place the fresh and canned tomatoes into a small oven proof tray, drizzle with half the olive oil, season with a little salt and pepper, then roast in the oven for 25 minutes ... Read More
12th September 2017
Check it out!
Our fresh fish vessel AMALTAL MARINER is in Port Nelson on this beautiful spring day!