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
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Tail and devein Marron and marinate in your favourite marinade overnight. Cook on BBQ and get messy eating with your fingers!
WHITING & PROSCIUTTO
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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
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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.
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Cool slightly, and take off 8 tablespoons of oil and keep aside. Chill.
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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
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Finely slice all ingredients until it resembles a rough paste and serve with Marron. Enjoy!
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