Monday, August 31, 2009

Seafood and Turkey Bacon Paella


2 tbsp olive oil
1 large onion, chopped
1 green capsicum, seeds removed, chopped
2 large cloves garlic, chopped
200g turkey bacon pieces
or rindless turkey bacon, cut into thin strips
1 large tomato, chopped or
200g canned chopped tomatoes
200g paella rice or arborio rice
½ tsp saffron threads, crushed
1.2 litres hot chicken or fish stock
400g mixed seafood (marinara mix)
lime wedges to serve (optional)


Heat oil in non-stick frying pan. Add onion, capsicum, garlic and turkey bacon and cook over low heat 5 minutes. Add tomato and cook 2 minutes.

Add rice and stir to coat in the oil. Add saffron threads and heat for a few seconds, then pour in hot stock. Bring to the boil, stir lightly and simmer 5 minutes.

Mix in seafood, return to a gentle simmer and cook 10 minutes or until rice in tender and liquid is absorbed, stirring occasionally. Serve with lime wedges if you like.

Wednesday, August 5, 2009

Tom Yam Bouillabaisse


½ kg Prawns (shells on, whiskers trimmed)
10 Mussels (shells on)
10 Large Squids (cut into large pieces)
1 can Pacific Clams (drained and keep the stock aside)
2 Large Onions (chopped)
100 g Baby Corns
2 Green Peppers (quartered)
8 abalone mushrooms (cut into 2)
3 tbsp Tom Yam Paste
2 Kaffir Lime Leaves
3 stalks Lemon Grass
½ cup Coconut Milk
6 tbsp Cooking Oil
2 Cups Water


Fry the chopped onions in hot oil till softened. Add the tom yam paste with the kaffir lime leaves and lemon grass. When fragrant, add the prawns, mussels, squids and toss to ensure an even distribution of spices.

Add 2 cups of water, stock from the can of pacific clams and coconut milk . When the broth begins to boil, add the baby corns, green peppers and abalone mushrooms and the drained pacific clams.

Switch off fire and leave the stew to complete cooking in its own heat. This also ensures the seafood is not over cooked.

Serve in large bowls with a basket of bread.