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Raw Fish - Here fishy, fishy, fishy...

This site features food of all kinds, not just rawfish. Dozens of recipes with step by step photos are archived in the 'recipes' category. Restaurants, food shows, awards ceremonies, celebrity chefs and wineries are featured in 'reviews'. Nutritional info and obscure ingredients are in 'food facts'. Interesting Gold Coast 'news', 'entertainment' and special events are also included, as well as 'sport' such as ASP surfing, National surf life saving comps, and the Gold Coast Titans. Gold Coast 'wildlife' promotes the green behind the gold. Click my picture to see my profile and credentials or click 'Rawfish' to return to the homepage.

Recipes - Raw Fish

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Duck Spring Rolls - Step By Step Pics

November 26th 2007 09:33

Spring rolls are a traditional Asian vegetarian dish of cabbage and bean sprouts wrapped in pastry and fried. Variations include Pork Spring rolls, using minced pork, and Duck Spring Rolls using shredded duck meat.
The following recipe and step-by-step pictures make it simple to create an Asian duck delicacy. This recipe yields enough mixture for 30 spring rolls.

Ingredients
30 ml Vegetable oil
30 ml Sesame oil
100g Brown onion
2 tblsp Minced garlic
2 tblsp Minced chili
250g White cabbage, thinly shredded
150g Bean sprouts
2 Shallots chopped
500g Cooked duck meat
250ml Vegetable stock
10g Arrowroot
Salt and pepper

30 Sheets Spring roll pastry
1 egg

Method
Heat oils in a large pan.
Fry the finely sliced onion, shredded cabbage, garlic and chili.
Add bean sprouts and sliced shallots.

Chop duck meat into small pieces and toss them in the pan.
Add vegetable stock and briefly simmer.
Thicken liquid with a small amount of arrowroot and water slurry.
Season to taste.
Allow to cool.

Spread a sheet of pastry and place a generous tablespoon of the mixture in the corner.

Roll 1 rotation then fold one end into centre.

Roll 1 rotation and fold the other end over.

Brush remaining corner with beaten egg and complete rolling.
Deep fry on moderate heat until browned.
Serve with sweet chilli, plum or hoi sin sauce.

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Posted By: GlenB - Category: Recipes

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Beef Lasagna Step-By-Step Pics

November 8th 2007 03:47

Lasagna is a traditional Italian dish of pasta sheets, layered with bolognaise sauce and topped with béchamel sauce and grated cheese. The bolognaise should be a little wetter for lasagna than spaghetti bolognaise, as the pasta sheets need to soak up some of the liquid to cook.
Variations on this dish include vegetarian lasagna, featuring various coloured layers of pumpkin, tomato, mushrooms and spinach, and my signature dish, seafood lasagna. Both of these variations will also be featured on this site shortly.

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Posted By: GlenB - Category: Recipes

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Bolognaise Sauce

November 3rd 2007 16:01

Bolognaise is a classic meat and tomato based sauce generally used for pasta dishes such as the popular Spaghetti Bolognaise. It can also be used for cannelloni (pasta tubes) and lasagna (pasta sheets).
Variations on traditional bolognaise might include grated carrot or other vegetables, mushrooms, olives or even anchovies. The following step by step pictures are of traditional bolognaise.

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Posted By: GlenB - Category: Recipes

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Impress Your Guests- Lobster Mornay

October 24th 2007 11:00

If you are really trying to impress, Lobster Mornay is not hard to make and guaranteed to please. A whole cooked lobster will cost 15 or 20 dollars, plus cheese, milk, salad and a few crusty rolls might total 30 dollars. That is only 15 dollars a head for a restaurant quality meal.

Although this famous dish is referred to as Lobster Mornay, a crayfish may be substituted. I have used a 590g Western Rock Lobster which was already cooked. A raw lobster can be used but must be grilled a little longer

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Posted By: GlenB - Category: Recipes

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Bechamel For All Things Mornay

October 23rd 2007 11:26

People often ask how to make a ‘white sauce’ or Bechamel sauce, so here is a step by step guide with pictures. Based on milk, Bechamel sauce can be used on corned silverside, smoked cod, lasagna and many more dishes.

Bechamel is also the basis of Mornay sauce, made by simply adding grated cheese to the warm béchamel and stirring through until it melts

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Posted By: GlenB - Category: Recipes

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Chicken Parmagiana – Step-by-Step Pics

October 17th 2007 10:01

Chicken Parmagiana is a popular classic and it is easy to make at home. The following is a step by step guide with pictures.

This recipe can just as easily be applied to Veal Parmagiana by using veal, or Vegetarian Parmagiana by using a slab of crumbed eggplant or Zuchini

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Posted By: GlenB - Category: Recipes

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Napoli Sauce for Pizza, Pasta & Parmagiana.

October 16th 2007 02:43

Napoli sauce is suitable for use in many Vegetarian and Italian dishes including pizzas and pastas. It can also be used as a base for lasagna and bolognaise, or make delicious chicken, veal or eggplant Parmagianas
It is a fresher and healthier alternative to a jar of store bought pasta sauce and here is how you make it.

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Posted By: GlenB - Category: Recipes

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