Monday, 7 May 2012

Seafood Feast

I thought about deleting this weekend altogether - just downright painful to be honest. But feeling unloved and unwanted is hardly something I am used to, let alone accepting it. So I have chosen to extend my original plans to wider recipients:) 


An early visit to Billingsgate does wonders, exactly why I'm staying in this area.
Start with something simple - Maldon oysters for everyone.


Thai Green Curry Crab
Check out the meaty fella, whoa!!!!

Sorry I cheat a little with this one; I can't figure out the spices in a Thai green curry for my life, so I go with the green curry pastes. Frying the massive crab with the curry paste never works, paste get stuck in various bits, so I prepare the sauce with coconut milk and rock sugar first. 

Fry up the fragrance with garlic, spring onions and ginger till almost cooked, bring in the sauce as a finishing touch helps to retain the sweet juices of the beastly crab.

Mussels with Leeks, bacon and Aspall Cider
This couldn't be simpler; just the usual way of mussels marinere, but with cider. Fry diced onion, sliced leeks and bacon with bay leaf and garlic. Add 200ml of cider to the pan till it gently boils; down the rest

Then just gently cook the mussels in the sauce for 2 mins until the shells start to open. There is nothing worse than over cooked, shrivelled mussels, so let's not over do it. Throw in 80ml of double cream until it hits the brink of boil and remove from heat.

Chuck in some handfuls of parsley and chives and it's ready to serve. Ta-da!

This version is pretty ideal for those who aren't crazy about the dry whites. Like myself.

Classic Steamed Scallops
This is the most Chinese-y way of cooking scallops, and I still think it's the best way. 

Sautee garlic works better than raw; vermicelli soaks up with shellfish juice. 
Roughly chop the vermicelli, one tea spoonful of garlic per shell and a handful of chopped spring onions. Steam for 6.5mins (5 shells per batch), drizzle with boiling oil and soy sauce to finish.

Razor Clams
Having it raw is always my first choice. For the less adventurous, steam in the exact same way as the scallops.

Sea-snails in parsley butter & garlic
I'd say roast for at least 45mins to be on the safe side. My impatience usually prompts me to boil them first before shoving them in the oven with loads of butter and herbs.

3 comments:

  1. oooh, looks like a feast! I love billingsgate wkend too, my must buys every time are clams, and seabass. On top of what you put on your scallops, I normally also add some chopped dong choi - even tastier! :)

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    Replies
    1. clams and seabass have never been on my list, why seabass? I bought turbot once but fish weren't as impressive as the shells:)

      What else can i use dong choi for? it's a massive pot....

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  2. Seabass has such a clean taste very "鮮" and i like the texture. It's soft but with a bit of bounce, and not firm or flaky which isn't a favourite texture of min when it comes to fish.

    I put dong choi in noodle soup, steamed fish & steamed shell fish. errr can't think of anything else, but that pot lasts forever without going off! :)

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