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3
2
ounces Butter2 teaspoons garlic -- chopped - to taste
handfuls Pork Rinds
How to Prepare:
Whiz the pork rinds in a food processor until the consistency of
breadcrumbs. Set aside.
Remove the tail shells from the shrimp. Set aside.
Place the butter and garlic in a pan suitable for frying/baking and
saute the garlic until its starts turning clear - be careful not to
burn it or it will taste bitter. Add the shrimp and saute on medium
heat for about 5 minutes.
Top the shrimp with the crushed pork rinds. Place the pan under the
broiler for 3 or 4 minutes or until the pork rinds get crisp and
brown(er).
Very rich and very filling. Pork rinds actually add to the flavor
instead of overpowering it. Great for a quick mid-week supper.
English Tuna Burgers
Effort:Easy
Ingredients:
CarbsPerServing:3 total recipe excluding chopped spices
2
2
chopped coriander/oregano/basil -
185g Tuna in oil
teaspoons soy sauce
2 ounces cheddar cheese -- finely grated
2 egg yolks2 tablespoons spring onions -- chopped
whatever works for you -
How to Prepare:
Drain tuna and flake into a bowl, add all ingredients and mix well.
Either leave for a couple of hours(really brings out flavours) or
preheat oven to medium-high heat, lightly grease a baking tray and
using fingers either pat and roll mixture into two eq
ual patties or make little bite-sized balls. Place on baking tray an
inch or so apart. Bake for approx 20mins until browned and sizzling.
Serve hot with salad or refridgerate - a perfect cold protein snack.
Substitute tuna for salmon, crabmeat, minced pr
awn...Mmm!
Fish batter for Deep frying
Effort:Easy
Ingredients:
CarbsPerServing:1 total recipe excluding soy powder
2
1
/3 cup soy powder
/2 teaspoon baking soda1 tablespoon vinegar
1/2 teaspoon salt
2/3 cup water
How to Prepare:
Cut fish into 2 x 1 1/2 in. pieces. Pat dry with paper towels. Mix
powder and salt. Set aside. Mix baking soda and vinegar. Stir
vinegar mixture and water into powder mixture, beat until smooth.
Dip fish into batter, allow excess to drip off into bowl.
Fry for about 3 minutes. Drain on paper towel. The recipe says this
will coat a pound of cod or other lean fish fillets.
Fish with Cucumber Sauce CarbsPerServing:6 total recipe
Ingredients:
Effort:Easy
2
1
2
salt and pepper -- to taste
2 tablespoons butter
/3 cup cucumber -- chopped and seeded
teaspoon vegetable oil
tablespoons tarragon vinegar1/4 teaspoon dried tarragon
4 tilapia fillets ( 6 ounces each )
1/2 cup radishes -- chopped
How to Prepare:
Combine first six ingredients in a small bowl; mix well.
Let stand at room temperature while preparing fish.
Saute tilapia ( also known as St. Peters Fish) in butter in a large
skillet
over medium heat for two to three minutes on each side or
until fish flakes easily. Transfer to serving plate.
Spoon cucumber mixture over each serving. Serves four.
Four Seasons Crab Cakes
Effort:Easy
Ingredients:
CarbsPerServing:11 total recipe excluding lemon juice
2
1
2
2
finely chopped
Salt and pepper to taste
pounds lump crabmeat
/2 cup heavy cream -- (1/2 to 1)
teaspoons sesame oil
1/2 pound cod fillets -- fresh
1 Tablespoon Dijon mustard
Tablespoons parsley -- finely chopped2 Tablespoons chives --
2 Tablespoons basil -- julienned
Juice of 1/2 lemon
Olive oil for sauteing
How to Prepare:
Pick through crabmeat, removing all shells but being careful not to
break up the large lumps too much.
In a food processor, grind codfish until pureed. Add 1/2 cup of heavy
cream and puree until incorporated. Then add more cream if needed.
The mixture should be smooth and shiny, yet firm enough to hold its
shape.
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