Soy Balsamic Shark with some camp cooking pics

I have just returned from a wonderful week camping at Lagoon bay on Bangor in Dunalley with my family and friends. The kids had a great time and they even got to see a Tassie Devil that wandered through our campsite. We caught lots of amazing seafood crayfish, abalone, flathead and other fish so lots of delicious meals! here are a few pics

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Fruit loops on the beach

Quail (1 of 1)

Jodie is a pretty awesome camp cooker she cooked this quail with Tarragon and bacon in the camp oven

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My sister Angela and Steph taking it easy in the afternoon.

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slow cooking some mutton birds over the fire

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Oddly my fussiest eater Steph loved the mutton birds

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These breakfast sandwiches are awesome Salmon rashers-thin sliced smoked and salted salmon, with bacon, egg and chutney. Delicious!!

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Jordy cooking pancakes with the recipe from my book, The Real Food for Kids Cookbook

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The salmon rashers again in a salad wraps

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Pulling the net at sunset

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Caught a few trumpeter and other fish

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Brendan went for a dive a got a few abalone we just sliced and bashed them and cooked them on the BBQ with salt and pepper and lemon. Just perfect like that.

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camping essentials: jaffles and tinned spaghetti

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These Australian salmon burgers I had premade and brought in frozen turned out to be the perfect BBQ baby food!

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After a big day playing in a hole at the beach Oscar fell asleep at dinner.

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3 Crayfish in the pots one morning

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Crumbed and fried Flathead yum!

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cooked shark

Soy Balsamic Marinated Shark
600 grams skinned and boneless shark fillet
1 tablespoon soy sauce
1 tablespoon balsamic
1 tablespoon lime juice
1 tablespoon sesame oil
2 cloves garlic
1 teaspoon crushed ginger
1 tablespoon dill

Crush garlic and ginger and finely chop dill and mix well with all other ingredients. slice the shark into thin (1cm) steaks. Put the steaks in the mix and marinate for at least 2 hours. cook in a medium hot pan with a dash of oil for a few minutes on each side or until cooked through. Serve with a salad

Like this recipe? please share it and find more recipes in my first book The Real Food for kids Cookbook

Salt and Sichuan peppered squid with lemon aioli

I finally got my first squid for the year, it is so tasty when fresh! My Husband has recently got a new (old) fishing boat, we are so lucky where we live to be able to get so much fresh food. I didn’t catch any the day we went but he got a few when he was fishing for carp a few days later.

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This salt and pepper flour is great with oysters and other fish too, here we had some boar fish.

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4 squid tubes (and legs if you like them)

2 cups plain flour
1 tablespoon salt
1 tablespoon Sichuan pepper (or ground white or black pepper)
Oil for deep or shallow frying

 

Lemon aioli
1 egg
350 ml oil
10 ml white vinegar
2 lemons
1 clove garlic
Salt and pepper

To make the aioli: blend the egg, vinegar, juice and zest of the lemon, garlic and a sprinkle of salt and pepper, then slowly add the oil in a slow drizzle.

Clean the fresh squid by removing the head and guts and pulling all the skin from the tube, remove the cartilage and flaps.

Cut the squid tube into squid rings about 1 cm thick or score by cutting the tube down one side so that you can open it and lay it down flat. Make incisions halfway through the flesh side of the flat squid tube on angle 5ml apart and then slice the squid tube into 2cm pieces. Put flour and salt and pepper into a plastic bag and give it a shake then add squid and give it a good shake so that all the tubes are covered.

Pan Fry over medium heat in a heavy based pan with a light covering of oil turning regular until golden brown and cooked or Deep fry in oil 170 C for approximately 2-3 minutes and drain for a minute serve with the aioli

 

salt and pepper squid

And Pink eye chips are the best, great with the homemade Aioli too!

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Garlic butter, sage & tarragon BBQ Crayfish

It is less than a month to the recreational Crayfish season opens back up. This is a easy way to cook a crayfish from raw on the BBQ and smells fantastic while it is cooking so keep this recipe in mind for your summer catch! Serve with pink eye potatoes and a fresh salad.

 2 crayfish
100 grams butter
2 cloves garlic
Sea salt
Cracked pepper
8 big sage leaves
3 large sprigs tarragon

 Cut the crayfish in half and remove the intestinal line and guts. Wash lightly. To make the butter crush the garlic and finely chop the herbs and mix together with the butter and a generous pinch of the salt and pepper.

To cook have the BBQ on a low heat, cover the crayfish flesh with a little butter and cook for about 3 minutes flesh side down, turn the crayfish over so it is flesh side up and coat with the butter continue cooking for 10- 15 minutes until the flesh is just cooked.

 BBQ Crayfish

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Mayonnaise, Aioli, seafood sauce, tartare sauce, dill mayo & Honey mustard mayo

 

The only bad thing about making your own mayonnaise is wanting to eat it with everything it tastes so good!

Basic mayo
1 egg
½ tsp Dijon mustard
tablespoon white vinegar
pinch salt
pinch pepper
200 ml (approx.) Extra Virgin Olive oil

Traditionally we just just the yolk to use mayo but then what do we do with the whites? for home cooking I just use the whole egg and it works out fine! Whisk the eggs, mustard and vinegar together and while still whisking fast pour the oil in a slow drizzle until all combined and thick season with the salt and pepper. Or use a food processor or blender

In the thermomix put the egg, mustard, salt and pepper and vinegar in the bowl blend speed 4 slowly pour the oil in in a slow drizzle until thick, can pour onto the lid with the mc on and wiggle the mc up a little to make the slow stream.

Tartare add one tablespoon of each chopped gherkins, capers and lemon juice to mayo

Aioli add 2 blended cloves of garlic to the eggs and vinegar before starting, or whole garlic cloves in the thermomix at the start with the eggs

Caper balsamic substitute the white vinegar with balsamic vinegar and add 2 tablespoons of chopped cappers

Dill mayonnaise add 2 tablespoons of dill to the mayonnaise

Seafood sauce add 1 tablespoon tomato sauce, ¼ teaspoon Worcestershire sauce and a few drops to your liking of tobasco sauce to the mayonnaise

Honey mustard mayonnaise (awesome with salmon or chicken!!) Add 2 tablespoons honey and an extra teaspoon of Dijon to the eggs and vinegar before adding the oil

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Handmade pasta in a creamy crayfish bisque and dill sauce

Handmade pasta in a creamy crayfish bisque and dill sauce

2 crayfish
1 onion
1 stick celery
1 Carrot
1 tablespoon butter
2 tablespoons dill
2 tablespoon tomato paste
3 tablespoons flour
700 ml stock

100 ml cream
1 cup peas
2 tablespoons dill
1 tablespoon parsley

Pasta (or buy a packet)

2 cups plain flour
3 eggs
1 tablespoon oil

To make pasta: put the flour, eggs and oil in the Thermomix(or food processor) and blend to form firm dough. or mix them together in a bowl.  If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6. Cut the pasta on the fettuccini cutter on the pasta machine and cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in the sauce when serving the dish).

Or cook the packet pasta following the directions on the packet

To cook the crayfish: Bring a large pot of salted water to the boil add fish when the water comes back to the boil cook for 8 minutes. Take out and plunge into ice water, leave to cool and drain. Take all the meat from the shells.

To make the bisque in a thermomix, crush the cray shells and put in the mixing bowl with the carrot, celery, onion, garlic and butter and cook on reverse stir for 3 minutes 100C add tomato paste and flour and cook for a further 3 minutes on reverse stir 100C. Add the stock and cook for 25 minutes 100C on reverse stir. Season with salt and pepper and strain into a pan.

To make the bisque in a pot: crush on of the cray shells up roughly and put in a heavy based pot with the chopped carrot, onion, garlic, 2 tablespoons of dill and the butter cook for 3 minutes add the tomato paste and flour and cook for a further 3 minutes, then add the stock and cook for 25 minutes stirring regularly. Season with salt and pepper and strain into a pan.

To finish the sauce heat the bisque with the cream, add the chopped craymeat and dill, peas, parsley and hot pasta, season and serve with the parmesan.

 

Tomatoes; oysters topped with tomato tabasco and vodka

I love home grown tomatoes. I think they are the most rewarding food from the garden because they taste so much better home grown than store bought.  If I only had a small space to grow a few vegetables each year tomatoes would be at the top of the list. As well as being easy to grow, half my plants this year are from seeds that I have collected from previous years, they have proven to be quite hardy plants, they survived without any attention during sweltering heat my ten day absence during the bushfires. There are so many uses for frozen or bottled tomatoes through the year, curries, pastas, sauces, chutneys, soups that they will never go to waste.

Oysters topped with tomato, tabasco and vodka

12 oysters in the ½ shell
2 vine ripened tomatoes
60 ml vodka
Splash of Tabasco to your liking

Dice tomato into a fine dice, and vodka and Tabasco and let sit in fridge for a least 15 minutes, (no longer than 4 or so hours so the tomatoes are still fresh) top each oyster with the salsa

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