TASTE: RECIPES
QUICK COOKING GUIDE
OYSTERS
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PUREST A squeeze of lemon juice and cracked pepper.
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THAI SALSA Finely chopped coriander, chilli, spring onion, red onion and a squeeze of lemon juice.
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RED WINE VINEGAR and finely chopped shallots.
ABALINI THAI STYLE
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2 tbsp olive oil
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2 dozen Abalini
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Fresh chopped coriander
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1 clove crushed fresh garlic
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Fresh crushed ginger
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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.
MARRON
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.
OLIVE OIL POACHED MARRON, WITH SAMPHIRE SALSA VERDE
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5 x 250g Marron (largest shell Marron)
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¾ cup olive oil
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3 cloves garlic
Split Marron and pack tightly with garlic into an earthenware dish. Cover with olive oil, sprinkle with salt and pepper, and cook slowly on top of stove.
Cool slightly, and take off 8 tablespoons of oil and keep aside. Chill.
Salsa Verde
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1½ - 2 cloves garlic, peeled
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1 small handful of Samphire
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1 small handful of gherkins, pickled in sweet vinegar
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6 anchovy fillets
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2 large handfuls of flat-leaf parsley, leaves picked
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1 bunch of fresh basil, leaves picked
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1 handful of fresh mint, leaves picked
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1 tablespoon Dijon mustard
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3 tablespoons red wine vinegar
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8 tablespoons of Marron oil (from previous poaching step)
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Sea salt and freshly ground black pepper
Finely slice all ingredients until it resembles a rough paste and serve with Marron. Enjoy!