Category Archives: recepies

Crispy haloumi, prawn and avocado salad with Parmesan crisps

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Crispy haloumi, prawn and avocado salad with parmesan crisps
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3198 calories
396 g
283 g
119 g
138 g
32 g
1337 g
6425 g
22 g
0 g
77 g
Nutrition Facts
Serving Size
1337g
Amount Per Serving
Calories 3198
Calories from Fat 1029
% Daily Value *
Total Fat 119g
183%
Saturated Fat 32g
158%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 57g
Cholesterol 283mg
94%
Sodium 6425mg
268%
Total Carbohydrates 396g
132%
Dietary Fiber 31g
126%
Sugars 22g
Protein 138g
Vitamin A
86%
Vitamin C
100%
Calcium
218%
Iron
156%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 12 thin slices of baguette
  2. 1 cup grated Parmesan
  3. 2 tablespoons olive oil, plus extra for brushing
  4. 200 g haloumi, sliced
  5. 16 large cooked prawns
  6. 2 cups watercress leaves, washed
  7. ½ cup buttermilk
  8. 2 tablespoons lemon juice
  9. 1 tablespoon chopped mint
  10. salt and pepper
  11. 1 large avocado cut into wedges
  12. fresh lemon and mint to serve
Instructions
  1. 1. Brush each slice of bread with olive oil and press face down into the Parmesan to coat.
  2. 2. Heat oil in a large frying pan over medium heat and cook baguette slices for 1-2 minutes each side until golden. Set aside.
  3. 3. Add haloumi to the pan and cook for 2-3 minutes each side or until golden.
  4. 4. Divide the prawns watercress and avocado between bowls. Mix together the buttermilk, lemon juice and mint, season to taste and drizzle over the prawn salad.
  5. 5. Top with crispy haloumi and serve with fresh lemon and Parmesan crisps.
beta
calories
3198
fat
119g
protein
138g
carbs
396g
more
Gold Coast https://aussieseafoodhouse.com.au/

Singapore Chili Prawn

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Singapore Chili Prawn
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1135 calories
57 g
1253 g
42 g
127 g
8 g
1209 g
5659 g
24 g
0 g
31 g
Nutrition Facts
Serving Size
1209g
Amount Per Serving
Calories 1135
Calories from Fat 376
% Daily Value *
Total Fat 42g
65%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 20g
Cholesterol 1253mg
418%
Sodium 5659mg
236%
Total Carbohydrates 57g
19%
Dietary Fiber 9g
36%
Sugars 24g
Protein 127g
Vitamin A
88%
Vitamin C
161%
Calcium
58%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon peanut oil
  2. 500 grams shrimp (shelled and deveined)
  3. 1 tablespoon garlic (chopped)
  4. 1 tablespoon ginger (grated)
  5. 1/4 cup shallots (chopped)
  6. 2 birds eye chilis or cayenne or red jalapenos (sliced)
  7. 1/2 cup water
  8. 4 tablespoons tomato sauce
  9. 3 tablespoons sweet chili sauce
  10. 1/2 lime (juice)
  11. 2 teaspoons palm sugar (grated or sugar)
  12. 1 teaspoon corn starch
  13. 1 egg (lightly beaten)
  14. Heat the oil in a pan.
  15. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
  16. Add the shrimp and saute for a minute on both sides.
  17. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
  18. Stir the egg into the pan and continue stirring until the egg is cooked.
Instructions
  1. 1. Heat the oil in a pan.
  2. 2. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
  3. 3. Add the shrimp and saute for a minute on both sides.
  4. 4. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
  5. 5. Stir the egg into the pan and continue stirring until the egg is cooked.
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calories
1135
fat
42g
protein
127g
carbs
57g
more
Gold Coast https://aussieseafoodhouse.com.au/

Honey Garlic Butter Salmon in Foil

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Honey Garlic Butter in Foil
Serves 8
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Total Time
20 min
Total Time
20 min
438 calories
36 g
110 g
16 g
38 g
5 g
207 g
225 g
35 g
0 g
6 g
Nutrition Facts
Serving Size
207g
Servings
8
Amount Per Serving
Calories 438
Calories from Fat 141
% Daily Value *
Total Fat 16g
24%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 110mg
37%
Sodium 225mg
9%
Total Carbohydrates 36g
12%
Dietary Fiber 0g
1%
Sugars 35g
Protein 38g
Vitamin A
11%
Vitamin C
6%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ¼ cup butter
  2. ⅓ cup honey
  3. 4 large cloves garlic, crushed
  4. 2 tablespoons fresh lemon juice (juice of ½ a lemon)
  5. 1.2 kg side of salmon
  6. Sea salt, to taste
  7. Cracked pepper, to taste (optional)
  8. Lemon slices (to serve)
  9. 2 tablespoons fresh chopped parsley
Instructions
  1. 1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
  2. 2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
  3. 3. Place the salmon onto lined baking tray sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
  4. 4. Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness).
  5. 5. Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices
beta
calories
438
fat
16g
protein
38g
carbs
36g
more
Gold Coast https://aussieseafoodhouse.com.au/

Pan Seared Scallops with Lemon Butter

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Pan Seared Scallops with Lemon Butter Recipe
Serves 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
153 calories
4 g
45 g
12 g
8 g
7 g
84 g
318 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
84g
Servings
2
Amount Per Serving
Calories 153
Calories from Fat 106
% Daily Value *
Total Fat 12g
19%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 45mg
15%
Sodium 318mg
13%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
2%
Sugars 0g
Protein 8g
Vitamin A
14%
Vitamin C
11%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 Large Sea Scallops
  2. 1 Table Spoon of Olive Oil
  3. Salt and Pepper to taste
Lemon Butter Sauce
  1. 2 Tablespoons Unsalted Butter
  2. 2 Tablespoons Fresh Parsley, minced
  3. 1-2 Cloves of Minced Garlic
  4. Juice of Half a Lemon
Instructions
  1. 1. Pat scallops dry and season with salt and pepper. Mince the parsley and garlic and set aside. 2. Add the olive oil to a 12 inch cast iron skillet and bring to high heat.
  2. 3.Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
  3. 4. Remove scallops from the skillet and set aside. Add the butter, garlic, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
  4. 5. Return the scallops to the skillet and cook for an additional minute per side. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.
beta
calories
153
fat
12g
protein
8g
carbs
4g
more
Gold Coast https://aussieseafoodhouse.com.au/

Black Mussels

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Mussels over Linguine with Garlic Butter Sauce Recipe
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5138 calories
462 g
894 g
197 g
328 g
81 g
2002 g
4562 g
16 g
1 g
93 g
Nutrition Facts
Serving Size
2002g
Amount Per Serving
Calories 5138
Calories from Fat 1745
% Daily Value *
Total Fat 197g
304%
Saturated Fat 81g
404%
Trans Fat 1g
Polyunsaturated Fat 23g
Monounsaturated Fat 70g
Cholesterol 894mg
298%
Sodium 4562mg
190%
Total Carbohydrates 462g
154%
Dietary Fiber 17g
67%
Sugars 16g
Protein 328g
Vitamin A
148%
Vitamin C
236%
Calcium
116%
Iron
419%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1Kg mussels, rinsed
  2. 500g linguine
  3. ¾ cup white wine
  4. 3 tablespoons butter
  5. ¼ cup fresh basil, finely chopped
  6. 3 tablespoons olive oil
  7. 2 cloves garlic, minced
  8. 1 teaspoon crushed red pepper flakes
  9. ¾ cup whipping cream
  10. ½ cup grated Parmesan cheese
Instructions
  1. 1. Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
  2. 2. Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until a ldente.
  3. 3. Meanwhile, with linguine still boiling, combine all remaining ingredients (except for the cream and parmesan cheese) in a large covered sauce pan on medium-high heat.
  4. 4. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir sauce and mussels to coat in sauce.
  5. 5. When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes while covered, stirring occasionally until the sauce slightly thickens.
  6. 6. Serve topped with a pinch of fresh basil, parmesan cheese, and 6-7 mussels.
beta
calories
5138
fat
197g
protein
328g
carbs
462g
more
Gold Coast https://aussieseafoodhouse.com.au/