QUICK COOKING GUIDE
PUREST A squeeze of lemon juice and cracked pepper.
THAI SALSA Finely chopped coriander, chilli, spring onion, red onion and a squeeze of lemon juice.
RED WINE VINEGAR and finely chopped shallots.
ABALINI THAI STYLE
2 tbsp olive oil
2 dozen Abalini
Fresh chopped coriander
1 clove crushed fresh garlic
Fresh crushed ginger
Optional: spring onion & chilli, finely chopped
Heat oil on a BBQ plate (or frypan). Place Abalini, shell side down on the hotplate. Cook for 1½ minutes.
Drizzle remaining oil over Abalini meat, coriander, garlic and ginger. Turn over and cook further 2 minutes or until they start ‘popping’ off the shell. Remove all the Abalini from hotplate immediately and serve with fresh greens.
Tail and devein Marron and marinate in your favourite marinade overnight. Cook on BBQ and get messy eating with your fingers!
WHITING & PROSCIUTTO
Wrap Whiting fillets with Prosciutto and use toothpick to secure. Pan fry until Whiting is cooked. Serve on a bed of crisp fresh salad.