Ingredients:
- 4 of Jack Hook Seafood’s luscious lobster tails
- Salt and pepper to taste
- 1/4 cup melted butter
- 1 tablespoon olive oil
- 3 garlic cloves crushed
- 1 tablespoon Cajun seasoning
- Small pinch of chilli powder (optional)
Method:
1) Preheat the grill to medium high heat.
2) Using kitchen scissors, butterfly the tail by cutting down the middle. Gently lift the meat from inside the shell, pull it out so it remains attached and is sitting on top of the shell.
3) Season the lobster tail meat with salt and pepper to taste and set aside.
4) Mix together in a bowl, melted butter, olive oil, crushed garlic cloves, Cajun seasoning and chilli powder. Brush this on to the lobster meat.
5) Grill the lobster tail meat side down for three to four minutes, flip over and brush again with the remaining marinade. Allow to cook for five more minutes until cooked through.
6) Serve with lemon wedges and sprinkle parsley if you like.
Ingredients:
- 500g Jack Hook Seafood's large cleaned prawns
- 225g spaghetti
- 1 tablespoon olive oil
- 6 garlic cloves crushed
- 110g sun dried tomatoes
- 400g baby plum tomatoes
- 1 and a half teaspoon smoked paprika
- 2 cups baby spinach
- 1 cup vegetable broth
- Lemon wedges
Method:
1) Cook the spaghetti in a large pot of boiling, salted water. Once done, drain and set aside.
2) Heat olive oil in a skillet over medium-high heat and add crushed garlic. Cook for a few minutes.
3) Add sun dried tomatoes, baby plum tomatoes, smoked paprika and vegetable broth to skillet. Cook on low heat until the tomatoes are soft for about 5 minutes.
4) Add spinach and prawns. Add salt and pepper to taste. Stir frequently for about 3 minutes until prawns are opaque and the spinach has wilted.
5) Add the spaghetti and coat with sauce. Serve with lemon wedges.
]]>Pastry ingredients:
-120g plain flour
-60g cold butter
-2 tbsp cold water
Filling ingredients:
-200g of Jack Hook Seafood’s smoked salmon (cut into strips)
-Handful of spinach
-120g broccoli cut into small florets
-2 large eggs
-200ml double cream
-Salt
-Pepper
Pastry Method:
1) To make the pastry, rub the butter into the flour until it is a breadcrumb like texture. Add water a little at a time to form a soft dough. Knead lightly and refrigerate for 30 minutes. Do not over knead the dough.
2) Preheat the oven to 190c.
3) Lightly dust a work surface with flour and roll the pastry out so it is a little bigger than the tin and has the thickness of a £1 coin. Lay the pastry into the tin, ensure you push in the edges and allow the excess pastry to hang over the edge.
4) With a fork, prick the pastry and line with a baking sheet. Fill the pastry case with baking beans or rice. Place the pastry in the oven for 15 minutes and bake blind. Remove the pastry from the oven, lift out the baking sheet and remove the baking beans. Return the pastry to the oven to bake for another 5 minutes.
Quiche Method:
1) Steam the broccoli over a pan of boiling water for 2-5 minutes, drain and leave aside.
2) Add spinach to a pan and allow it to wilt on medium heat. Drain out any excess water and leave aside.
3) Beat the eggs with the double cream and season with salt and pepper.
4) Place the broccoli and spinach in the baked pastry case, sprinkle over the smoked salmon.
5) Carefully pour the egg mixture over the salmon filling and bake in the oven for 30-35 minutes at 180c. Trim any excess pastry with a knife.
6) Leave the quiche to cool, cut and serve.
]]>Serves 2.
Ingredients:
- 2 Jack Hook Seafood cod fillets
- Salt & Pepper
- 1/2 cup all purpose flour for lightly dusting
- Oil for frying
Batter Ingredients:
- 250g all purpose flour
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 450ml sparkling mineral water
Method:
1) Defrost 2 cod fillets, wash and pat dry.
2) Season fish with salt and pepper to preference
3) Sieve 250g of all purpose flour into a bowl.
4) Add 1 teaspoon of lemon pepper
5) Add 1 teaspoon of onion powder
6) Add 1 teaspoon of paprika
7) Add 1/2 teaspoon of cayenne pepper (optional)
8) Add 2 teaspoon of baking powder
9) Add 1/2 teaspoon of salt
10) Mix all of the dry ingredients
11) Thereafter, add sparkling mineral water (450ml) and mix thoroughly until you reach a pancake mix like consistency
12) Return to fish, lightly dust with all purpose flour. Ensure whole fish is covered without any excess flour. This will help with the battering of the fish
13) Pre-heat oil
14) Dip fish in batter, ensure it is fully covered
15) Deep fry for 2-3 minutes or until golden brown
Serve with chips and enjoy!
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Ingredients:
- 1kg Jack Hook Seafood's large tiger prawns
- 1/2 cup butter
- 1 tablespoon vegetable oil
- 6 garlic cloves crushed
- 2 limes
- 1 handful of fresh coriander
Method:
1) Rinse the large wild tiger prawns in a colander
2) Remove the heads and devein the prawns. Shells can be removed or left on
3) Rinse the prawns again and leave them to drain
4) Heat the butter and oil in a large frying pan on a low heat
5) Add the crushed garlic and fry over a low heat for 2-3 minutes
6) Add the lime zest and juice
7) Allow the ingredients to cook for a minute and stir constantly
8) Add the large tiger prawns and cook them for 2-3 minutes until they turn pink
9) Remove them from the heat and sprinkle with coriander
Serve warm with chips or rice.
]]>Ingredients:
- 1 medium sized pumpkin
- 4 tablespoons olive oil
- 500g of Jack Hook Seafood's large king prawns. Peel and clean. Alternatively you could use our ready cleaned and peeled prawns
- 1 medium onion, finely chopped
- 1 jalapeño pepper, chopped
- 2 garlic cloves, minced
- 4 large ripe tomatoes, chopped
- 1/4 cup fresh coriander, finely chopped
- 1 cup cream cheese
- Salt and pepper to taste
Method:
1) Preheat oven to 350°F/180°C.
2) Thoroughly wash the pumpkin and cut off the top. Scoop out the flesh and remove all seeds.
3) Wrap the pumpkin in foil and place onto a baking tray, cut-off side down. Thereafter bake for about 40-50 minutes, until it is nearly soft.
4) Remove pumpkin from the oven, unwrap foil and set aside.
5) Heat the olive oil in a large pan on medium heat.
6) Sauté the onion for 2-3 minutes, until golden.
7) Add garlic and chopped jalapeño, cook for 3-4 minutes.
8) Add prawns to the pan and continue cooking for another minute.
9) Add chopped fresh tomatoes.
10) Season with salt and pepper to taste.
11) Allow all the ingredients to cook, stirring occasionally until tomatoes are soft for approximately 5 minutes.
12) Remove from heat and add fresh coriander, and set aside.
13) With a spoon, spread the cream cheese inside the pumpkin, covering the inside area.
14) Pour prawn stew into the pumpkin and return to the oven.
15) Bake for another 20 minutes, or until cheese melts and pumpkin becomes soft inside.
16) Remove from oven, sprinkle some more fresh coriander on top.
Serve warm with white rice.
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