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Seafood and Zucchini Pasta

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We have a zucchini glut, so we’ve been making “Zoodles” – pasta from zucchinis turned into noodles using a spiralizer. Google it.

The zucchini noodles just need to be warmed in a microwave for 30 seconds, then add the rest of the meal.

Tonight I added crab meat, prawns marinated in pesto and then seared.

Blue swimmer crabs, cooked in salty water. Fiddly but tasty.

I had sautéed some garlic, then added 2/3 cup white wine and reduced, then added halved cherry tomatoes and garlic. I put the prawns into the pan to finish them off and add flavour.

My original plan was to sear the prawns and zucchini flowers on the BBQ, but it was a total fire ban day.

So it was topped with pan-seared zucchini flowers and haloumi.

Fine.

 

Asian Prawn & Papaya Salad

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BBQ prawns with
glass noodles
green papaya
red capsicum
snow peas
coriander
vietnamese mint
basil
eschallot leaves

Dressing of chilli, garlic, lime juice, palm sugar, fish sauce dressing,  a splash of soy sauce

Fried shallots and crushed peanut on top

I’ve decided that Asian salads are a thing.

Asian Tea-Smoked Trout Salad

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This dish is a winner. I smoked the rainbow trout with equal quantities of brown sugar, jasmine rice and black tea. Next time I’ll use jasmine tea.

Tea-smoked rainbow trout
Green mango
Tomato
Pomelo
Garden leaves (purple kale, chard, nasturtium, eschallot)
Garden herbs (vietnamese mint, thai basil-mint, coriander).

Dressing from the brilliant Spirit House cookbook.

30 ml fish sauce
4 tsp palm sugar
2 tsp lime juice
2 tsp minced chilli (recipe has 1 tbsp chilli jam)
3 tbsp coconut cream

I had previously tried a slightly different version, riffing off a recipe in the same cookbook with the same dressing.

Tea-smoked rainbow trout with pomelo, green papaya, cherry tomatoes, fried garlic and shallot slices, mint, coriander, toasted coconut, crushed peanut. Sounded like a crazy combination but worked pretty well.

BTW you can find some free Thai recipes from The Spirit House Restaurant here.

Five Cheese Prawn and Pesto Pizza

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prawn-pizza

cheesesWe went to the Adelaide Cheese Festival on the weekend and came home with a swag of cheeses. Since we ALREADY had cheese in the fridge, the challenge is to eat it all. So this is a variation on a quattro formagio. Home-made pesto on the base. Then gouda, blue vein, ricotta, and goats cheese, garlic prawns, baked cherry tomatoes, grana padano and baby basil leaves. It was let down a bit by the quality of the prawns but otherwise rich and tasty!