23/12/2021
๐ด ๐๐ซ๐ข๐ฅ๐ฅ๐๐ ๐๐๐๐๐จ๐จ๐ ๐๐ฅ๐๐ญ๐ญ๐๐ซ ๐ฐ๐ข๐ญ๐ก ๐๐จ๐ฆ๐๐ฌ๐๐จ ๐๐๐ฎ๐๐ & ๐๐๐ซ๐ ๐๐ซ๐ฎ๐ฆ๐๐ฌ ๐คค
Entertain in style this Christmas with this gourmet platter of the best Australian seafood.
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ: (๐๐๐ซ๐ฏ๐๐ฌ ๐)
๐บ 1/2 cup (125ml) olive oil
๐ง 3 garlic cloves, finely chopped
๐ 10 basil leaves, chopped
๐ 1/3 cup (80ml) lemon juice
โช 12 scallops on half shell
๐ฆ 3 lobster tails, halved lengthways
๐ฆ 1kg large green prawns
๐ฆ 500g baby squid tubes with tentacles
๐ Lemon wedges, to serve
๐๐๐ซ๐ ๐๐ซ๐ฎ๐ฆ๐๐ฌ
๐บ 1/4 cup (60ml) olive oil
๐ 2 cups (140g) sourdough breadcrumbs
๐ง 2 garlic cloves, finely chopped
๐ 2 tablespoons chopped flat-leaf parsley
๐๐จ๐ฆ๐๐ฌ๐๐จ ๐๐๐ฎ๐๐
๐ด 2 red capsicums
๐
1 large vine-ripened tomato
๐บ 2 tablespoons olive oil
๐ง 2 garlic cloves, finely chopped
๐ค 2 teaspoons sweet paprika
โช 1/2 cup (80g) whole blanched almonds, toasted, roughly chopped
๐ท 2 tablespoons sherry vinegar or red wine vinegar
๐๐๐ญ๐ก๐จ๐:
For the herb crumbs, heat oil in a frypan over medium-high heat. Add crumbs and cook, stirring, for 3-4 minutes until light golden. Add garlic and cook for a further 1 minute or until fragrant and crisp. Stir through parsley, then set aside.
For the romesco, cook capsicums and tomato over an open flame on the stovetop, or under a hot grill, turning, until skins are charred and blackened. Place in a zip-lock bag, seal and cool for 10 minutes. Peel and discard skins, remove seeds, then roughly chop.
Heat oil in a frypan over medium heat, add capsicum and cook, stirring, for 2-3 minutes until softened. Add tomato, garlic and paprika, and cook for a further 2 minutes or until fragrant. Place a quarter of the herb crumbs in a food processor with the almonds, and pulse to combine. Add capsicum mixture with the vinegar and 1/4 cup (60ml) water, season, then whiz to a smooth puree. Set aside.
Combine oil, garlic, basil and lemon juice in a bowl. Season, then brush scallops with a little oil mixture and set aside. Add remaining seafood to bowl and turn to coat.
Preheat a barbecue or chargrill pan to medium-high. Cook lobster, shell-side down first, turning once, for 5-6 minutes until shells turn pink. Halfway through cooking lobster, add prawns and cook, turning once, for 2-3 minutes until just cooked. Add squid and cook, turning once, for 1-2 minutes. Add scallops and cook for 30 seconds each side. Return scallops to shells and arrange remaining seafood on a platter. Scatter with remaining herb crumbs and serve with romesco and lemon wedges.
โ TIME IS TICKING! Pop in store today for all your fresh local ingredients!
๐ฝ For more recipe inspiration be sure to check out our website!
โฐ Opening Hours
Mon to Fri - 8.30am - 5.30pm
Sat & Sun - 8.30am - 5.00pm
๐ข Our Market is changing to Every Saturday as of 08.01.2022
๐ (07) 4953 2498
โ๏ธ [email protected]
๐ bit.ly/3ynIbjV
๐ด ๐๐ซ๐ข๐ฅ๐ฅ๐๐ ๐๐๐๐๐จ๐จ๐ ๐๐ฅ๐๐ญ๐ญ๐๐ซ ๐ฐ๐ข๐ญ๐ก ๐๐จ๐ฆ๐๐ฌ๐๐จ ๐๐๐ฎ๐๐ & ๐๐๐ซ๐ ๐๐ซ๐ฎ๐ฆ๐๐ฌ ๐คค
Entertain in style this Christmas with this gourmet platter of the best Australian seafood.
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ: (๐๐๐ซ๐ฏ๐๐ฌ ๐)
๐บ 1/2 cup (125ml) olive oil
๐ง 3 garlic cloves, finely chopped
๐ 10 basil leaves, chopped
๐ 1/3 cup (80ml) lemon juice
โช 12 scallops on half shell
๐ฆ 3 lobster tails, halved lengthways
๐ฆ 1kg large green prawns
๐ฆ 500g baby squid tubes with tentacles
๐ Lemon wedges, to serve
๐๐๐ซ๐ ๐๐ซ๐ฎ๐ฆ๐๐ฌ
๐บ 1/4 cup (60ml) olive oil
๐ 2 cups (140g) sourdough breadcrumbs
๐ง 2 garlic cloves, finely chopped
๐ 2 tablespoons chopped flat-leaf parsley
๐๐จ๐ฆ๐๐ฌ๐๐จ ๐๐๐ฎ๐๐
๐ด 2 red capsicums
๐
1 large vine-ripened tomato
๐บ 2 tablespoons olive oil
๐ง 2 garlic cloves, finely chopped
๐ค 2 teaspoons sweet paprika
โช 1/2 cup (80g) whole blanched almonds, toasted, roughly chopped
๐ท 2 tablespoons sherry vinegar or red wine vinegar
๐๐๐ญ๐ก๐จ๐:
For the herb crumbs, heat oil in a frypan over medium-high heat. Add crumbs and cook, stirring, for 3-4 minutes until light golden. Add garlic and cook for a further 1 minute or until fragrant and crisp. Stir through parsley, then set aside.
For the romesco, cook capsicums and tomato over an open flame on the stovetop, or under a hot grill, turning, until skins are charred and blackened. Place in a zip-lock bag, seal and cool for 10 minutes. Peel and discard skins, remove seeds, then roughly chop.
Heat oil in a frypan over medium heat, add capsicum and cook, stirring, for 2-3 minutes until softened. Add tomato, garlic and paprika, and cook for a further 2 minutes or until fragrant. Place a quarter of the herb crumbs in a food processor with the almonds, and pulse to combine. Add capsicum mixture with the vinegar and 1/4 cup (60ml) water, season, then whiz to a smooth puree. Set aside.
Combine oil, garlic, basil and lemon juice in a bowl. Season, then brush scallops with a little oil mixture and set aside. Add remaining seafood to bowl and turn to coat.
Preheat a barbecue or chargrill pan to medium-high. Cook lobster, shell-side down first, turning once, for 5-6 minutes until shells turn pink. Halfway through cooking lobster, add prawns and cook, turning once, for 2-3 minutes until just cooked. Add squid and cook, turning once, for 1-2 minutes. Add scallops and cook for 30 seconds each side. Return scallops to shells and arrange remaining seafood on a platter. Scatter with remaining herb crumbs and serve with romesco and lemon wedges.
โ TIME IS TICKING! Pop in store today for all your fresh local ingredients!
๐ฝ For more recipe inspiration be sure to check out our website!
โฐ Opening Hours
Mon to Fri - 8.30am - 5.30pm
Sat & Sun - 8.30am - 5.00pm
๐ข Our Market is changing to Every Saturday as of 08.01.2022
๐ (07) 4953 2498
โ๏ธ [email protected]
๐ bit.ly/3ynIbjV
