Southern Indian Lobster Curry

Serves: 4

This Christmas has been a decidedly Lobster affair.

Lobster Thermidor. Lobster with a basil mayonnaise.

And this wonderful curry from – Gourmet Traveller – where the lobster does all the talking.

It’s a classic, light, seafood curry with the genius of fried mustard seeds and a just a hint of heat.

Add a beer or a cold glass of wine and this is an amazing, post-Christmas dinner where the ham and turkey is a thing of the past.

Enjoy.

Ingredients

1/4 cup vegetable oil
1 tsp black mustard seeds
3 dried long red chillies
1/2 tsp fenugreek seeds
1/2 onion thinly sliced
2 tbsp finely grated fresh ginger
3 garlic gloves, finely chopped
36 fresh curry leaves
3 tsp ground turmeric
1 tomato, coarsely chopped
375ml coconut cream
50gm tamarind
750gm lobster meat cut into 5cm pieces
Basmati rice, coriander leaves and lime wedges to serve

Method

  1. Heat the oil in a large, deep frying pan over a low heat, add the mustard seeds and sauté until they pop (20 – 30 seconds). Add the chillies and fenugreek seeds and sauté until the chillies turn brown (20 – 30 seconds).
  2. Increase the heat to medium, add the onions and sauté until softened. Add the ginger and garlic and cook for another minute or two until aromatic. Add the curry leaves and turmeric and cook for a further 30 seconds and then add the tomato and cook until soft. Stir in the coconut cream and tamarind and warm, season with salt.
  3. Add the lobster meat and slowly simmer for 15 minutes until cooked through.
  4. Serve with basmati rice, coriander leaves and lime wedges.

Curried Lobster Sandwich with Mango Chutney and Potato Chips

Serves: 4

It’s three days after Christmas.

We have lobsters in the fridge.

We are staying in a wonderful AirBNB in Newcastle, sleeping in, swimming at the beach and opening Champagne by 1pm.

And we have a new cookbook: Chefs Eat Toasties Too by Darren Purchase.

All of which means we have nothing to do, no diet to follow, plenty of lobster to get through and a recipe.

A couple of years ago, Nat and I stayed at The Sanderson, one of the hippest hotels in London. And on our first day, we sat at the bar – surrounded by hip people – and had a lobster sandwich and Champagne.

We’ve been chasing the moment for years.

And now… here it is with this sandwich.

Lobster. Kewpie. Curry Powder. Mint, Celery and Cucumber. Mango Chutney. Potato Chips. Toasted Brioche Bun.

(And Champagne.)

Incredible. Just incredibly good.

(I have adapted the recipe.)

Ingredients

Extra virgin olive oil
4 seeded brioche buns (we used a brioche loaf)
500gm cooked lobster meat cut into chunks
Salt flakes
Freshly ground pepper
120gm Kewpie mayonnaise
2 tsp curry powder
2 celery stalks, sliced thinly
1/2 cucumber, peeled, seeded and cut into a 1cm dice
1 tbsp finely shredded fresh mint leaves
8 cos lettuce leaves, shredded
4 tbsp mango chutney
Potato chips, to serve

Method

  1. Combine the mayonnaise with the curry powder, celery, cucumber, shredded mint and salt and pepper.
  2. Heat the olive oil in a pan and sauté the lobster chunks with a good pinch of salt and pepper until warmed through.
  3. Combine the warmed lobster with the mayonnaise mixture and mix well.
  4. Toast the brioche buns. Stuff with the shredded lettuce and then a dollop (1 tbsp) of mango chutney on each bun. Spoon the lobster filling evenly into the buns and push it in well. Finally, stuff potato chips into the buns and serve.
  5. With Champagne.

Jamie Oliver’s Portuguese Fish Stew

Serves: 4 – 6

We’re all told that the answer to long life is in the Mediterranean diet.

We all also know that being middle-aged means an endless battle with calories: that is, don’t waste your calories during the week. Leave the bread and pasta for Saturday night.

And finally… if you’ve cooked Jamie Oliver’s recipes, you’d be across that pretty much everything he publishes is fun and a cracker.

Back to our diet, we decided to make it interesting by only cooking Jamie’s recipes for the week. At 312 calories a serve, this Portuguese Fish Stew was the first up.

A quick scan through the ingredients and you’ll probably have an idea of how this will taste: simple, clean and amazing for it. Right.

Our go-to, simple weeknight dinners are tray bakes with fish or chicken and lots of vegetables.

This dish goes a level above with the sliced potatoes. Use a mandolin for the slicing of it all if you have one, or pour a glass of wine and get your sharpest knife to work.

Add in a few cloves of fresh garlic like we did and a side of sautéed broccolini and you’ll have yourself have a wonderful weeknight dinner.

Setting you in good stead for when the Spaghetti Carbonara and red wine rolls in on Saturday night!

Ingredients

2 onions, thinly sliced
2 garlic cloves, thinly sliced
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
2 medium potatoes, skin on, thinly sliced
3 ripe tomatoes, thinly sliced
Olive oil
500gm white fish fillets, cut into 2cm pieces
1/2 bunch of fresh flat leaf parsley, stems and leaves finely chopped
500gm white fish, cut into 2cm pieces
1 pinch dried chilli flakes
5 fresh bay leaves

Method

  1. Preheat the oven to 190c.
  2. Prepare the vegetables and heat oil over a low heat in a 30cm heavy, oven-proof pan. Add the onions, garlic and a good pinch of salt and slowly fry until light golden. Meanwhile, parboil the potatoes in a pot of boiling salted water and then drain well.
  3. Remove half the onions from the pan, spreading the remaining onion out into a nice layer. Top with a layer of half the tomatoes, peppers and potatoes. Next, layer the fish and season.
  4. Sprinkle most of the chopped parsley on top with the chilli flakes. Drizzle with oil and repeat the layering of the vegetables – onion, peppers and tomatoes – finishing with a neat layer of the potatoes.
  5. Poke in the bay leaves, season and drizzle with a bit more oil.
  6. Cover tightly with foil and bake for 30 minutes. Remove the foil, and place under the grill for 5 minutes or until the potatoes are golden and crisping up.
  7. Sprinkle over the remaining parsley and enjoy.

Tuna with caponata

Serves: 4

We love a piece freshly cooked tuna or swordfish, dressed with diced tomato, olives, some balsamic and olive oil. Super simple, super quick, foolproof.

Which means that caponata and fresh tuna – with, let’s say, three-times the effort of the abovementioned – really is where you need to be for that special, healthy, weeknight dinner.

It’s worth the extra effort.

Add some steam greens or a green salad – and definitely a bottle of white wine – and this is an awesome meal for you and friends.

Ingredients

1 tbsp olive oil
4 tuna steaks
Extra-virgin olive oil to serve
Lemon wedges to serve
Steam beans or a green salad to serve

Caponata

1/4 cup olive oil
1 small red onion, cut into 2cm pieces
1 large eggplant, cut into 2cm pieces
200gm grape or cherry tomatoes, halved
12 black olives, pitted and halved
1 1/2 tbsp capers in vinegar, rinsed
1 birdseye chilli, thinly sliced

Method

  1. For the caponata, heat half the oil in a large frying pan over a high heat. Add onion and stir until golden and softened (5 minutes). Remove from pan.
  2. Add the eggplant and remaining oil to the pan and stir to coat; add 1/4 cup of water and then cover with a lid and steam until tender (5 minutes). Remove the lid and cook, stirring occasionally until golden (5 minutes).
  3. Return onions to the pan, add remaining ingredients and cook, stirring occasionally until tomatoes soften.
  4. Heat oil in a large frying pan over medium-high heat. Season tuna and add to the pan and sear, turning once until cooked medium rare (2-3 minutes each side).
  5. Cut steaks in half and serve with caponata, lemon wedges, a drizzle of extra-virgin olive oil… steamed beans or a salad and definitely that bottle of white!

Billy Kwong inspired- Steamed snapper, ginger and soy broth

Serves: 4 

By Nat Beerworth

This dish ventures quite far from what we typically cook but it is fragrant, elegant and classy. Healthy is an added bonus but its definitely not the point.

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What it is supposed to look like. I need to work on my presentation skills. 

Ingredients

2 large knobs ginger, peeled
4 shallots
800ml chicken stock
2 star anise
1 tsp black peppercorns
3 tbsp soy sauce
2 tbsp sugar
1 tbsp honey
5 drops sesame oil
4x 200g snapper fillets (we used ling)
1 long red chilli, finely sliced
1 bunch choy sum, trimmed and washed

 

Method

  1. Roughly chop one knob of ginger and place in a saucepan with the green ends of the shallots, chicken stock, star anise, pepper, soy, sugar, honey and sesame oil.
  2. Bring to a simmer for 5 minutes and strain into a clean saucepan.
  3. Place snapper in a steamer. Finely slice remaining ginger and shallots and place on the fish with chilli. Steam until just cooked, about 5 minutes.
  4. Steam choy sum until bright green and tender.
  5. Place in bottom of four bowls and gently place snapper on top. Pour over warm broth.

Calories: 264

 

Spaghetti Machiavelli

Serves: 4 as an entree

Machiavelli’s – a Sydney lunchtime institute for as long as I can remember – is one of our favourite restaurants.

Full of men in suits – with walls covered in photos of famous men in suits – Machiavelli has plenty of appeal to us. It’s underground and a great place to hide; we get to watch bankers and lawyers and important women and men lunch whilst we spend the whole time talking about our kids and planning our next holiday.

The service is on-point. The food is excellent. There is a real excitement about the place.

Being a business restaurant, the food flies out.

We always order the calamari and gamberi fritti to start and I swear it arrives before the waiter has punched in the order.

Then it is on to the signature dish: Spaghetti Machiavelli.

Which is one of my top 5 favourite pastas ever. And the only main I have ever ordered at Machiavelli’s.

Butter. Fish Stock, Prawn. Chilli.

Stop it!

A few weeks back, we had an Italian cook off at my parent’s house. I found the recipe for the Spaghetti Machiavelli at the back of the Internet and boom.

Ladies and gentlemen, this is Spaghetti Machiavelli.

And let me leave you with this:

My mother – who is my cooking inspiration – said it was the best pasta she had ever had.

What are you waiting for!

Ingredients

160gm prawn meat, rough chopped
100gm button mushrooms, sliced
2 tsp fresh garlic, crushed
1 tsp Thai red chilli, chopped
2 tsp extra virgin olive oil
300gm Spaghetti
300ml fish stock

To Serve

4 tsp butter
2 handfuls of butter
Salt and pepper to season

Method

  1. Saute the prawn meat, mushrooms, garlic and chilli in the oil until the prawns are half cooked through.
  2. Cook the spaghetti in salted water until al dente. Drain and add the pasta to the prawn mixture.
  3. Add the fish stock and cook for another 2 minutes.
  4. Toss the butter and basil leaves through, season and serve immediately.

Shrimp Taco bowls

Serves: 4 

By Nat Beerworth

These shrimp taco bowls are good. Day 2 into our diet and Rob was out somewhere for dinner whilst I was at home jealously dreaming of the steak and chips he would have been eating. The jealousy didn’t last that long because the prawns were juicy, cheese melted and corn was sweet.

Granted its not a REAL taco however for a Tuesday on day 2 of the diet I give it a tick. Taco Tuesday gets a whole new meaning.

Ingredients

1 tablespoon olive oil
20 medium prawns peeled and deveined
2 cloves garlic minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon kosher salt
2 cups cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup corn kernels, canned or frozen and thawed
1 cup tomatoes diced
1/2 cup fat-free cheddar cheese, shredded
2 tablespoon cilantro, chopped

Method

  1. In a large skillet, heat the olive oil on medium heat. Once hot, add the shrimp, garlic, cumin, chili powder, red pepper, and salt.
  2. Cook, about 5 minutes, until shrimp are firm and cooked through. Let cool.
  3. Divide the rice between 4 meal prep containers, the rice should fill about half the container.
  4. Place 4 shrimp in each container on top of the rice. Place the beans, corn, tomatoes, and cheese in 4 piles, each ingredient should have their own pile.
  5. Sprinkle the cilantro over top of all the ingredients. Cover and seal. Refrigerate until ready to serve.

Yield: 4 Prepped Meals | Serving Size: 1 Prepped Meal | Calories: 330 | Total Fat: 10 g | Saturated Fat: 4 g | Trans Fat: 0 g | Fiber: 7 g | Carbohydrates: 45 g | Sugar: 2 g | Protein 15 g | Cholesterol 52 mg | Sodium: 477 mg | SmartPoints (Freestyle): 6