MUSSEL PASTA

SUPER EASY MUSSEL PASTA

Boil equal parts white wine and water.  Add cleaned and de-bearded mussels to pot, cover and cook roughly 5-7 mins-you want all the mussels to open.

Once open, pour mussels and liquid into a bowl and set aside.

Add your favourite jar of tomato based pasta sauce, choose one with seasoning, herbs and plenty of flavour to the pot, heat through and then return your mussels and liquid to the pot.

Mix through so the sauce coats all the mussels, serve over your favourite pasta and enjoy with some fresh crusty bread.

 

 

 

BURTY’S FISH “BURT-RITO”

BURTY’S FISH BURT-RITO’S

Add equal amounts butter and oil to a heated pan.  When melted add fish to pan skin side down. We used Barra but its fine to use any fish you enjoy.

Make the salsa by adding to a bowl:

Chopped red onion

Chopped Coriander

Diced Mango

Salt and Pepper

Squeeze of lemon juice

Lime Zest

Mix together and set aside.

Turn fish occasionally and when cooked place on paper towel to absorb oil.

Warm up a wrap and add salsa mix and fish to it.  Wrap it up and enjoy!

 

SEARED SCALLOP SLIDERS

PAUL’S SEARED SCALLOP SLIDERS

Butter for pan

Scallops – larger scallops work best

Slider Buns

Tomato

Lettuce

Crunchy Fried Onions

Basil (fresh)

Egg Mayo

Franks Hot Sauce

 

Add butter to a hot pan, melt and add scallops.  Cook scallops 2 mins per side, season.  Mix egg mayonnaise, (enough to coat all your slider rolls) and a dash of Franks hot sauce, add to rolls.  Add a slice of tomato, lettuce, leaf of fresh basil and your cooked scallop, season and pop a toothpick through to secure your bun lid.  Enjoy.

 

SCALLOP CEVICHE LIGHTBOX STYLE

In Season Two Episode 25 we head to Gladstone to the Lightbox Espresso & Wine Bar where Executive Chef Lance Myer makes us a beautiful Scallop Ceviche almost too pretty to eat.

STEAK AND EGGS with Chef Lee Anne Wong

In Season Two Episode 24 Chef Lee Anne Wong invites us to her popular brunch house in Honolulu; Koko Head Cafe, for a Hawaiian plate of Steak and Eggs.

TERIYAKI SMOKED SALMON SALAD – Chef Lee Anne Wong

In 2006 Lee Anne Wong was one of the last four contestants on the first season of Bravo’s reality show, Top Chef, Lee Anne is also the owner of the popular brunch house Koko Head Cafe in Honolulu and is the Executive Chef of Hawaiian Airlines.  In Season Two, we had the absolute pleasure of headed to Lee Anne’s Koko Head Cafe where she treated us to her Hawaiian Airlines Teriyaki Smoked Salmon Salad.

 

LEE ANNE WONG’S SHOYU ‘AHI POKE

Shoyu ʻAhi Poke – Lee Anne Wong

Ingredients:

  • 1 lb sashimi grade boneless fish (ahi, salmon or marlin)
  • 4 oz Onion, sliced thin and rinsed
  • 2 green onions, cleaned and sliced thin
  • 1/2 cup shoyu
  • 1/4 cup sesame oil
  • 1/2 tablespoon sugar
  • 1 heavy pinch of red alae sea salt
  • 1 tablespoon inamona (kukui nut), or toasted chopped macadamia nuts

Directions:

Dice your fish into 3/4″ cubes.  Slice your onion thin, going along the grain and rinse well under cold water.

Mix the fish with the sliced onion and chopped green onions.

In a separate bowl, stir the shoyu, sesame oil and sugar together until dissolved, pour over the poke.

Sprinkle a pinch of alae sea salt and mix well.

Transfer to a serving plate or bowl, sprinkle with inamona or chopped macadamia nuts. Refrigerate and serve within 24 hours or enjoy immediately!

 

PAUL’S FISH N CHIPS WITH HOMEMADE SEAFOOD SAUCE

Ingredients

Fresh fish fillets

Knob of butter

Equal amount of canola oil

Cup of plain flour

2 eggs for eggs wash

Cup Panco breadcrumbs

Salt and Pepper (seasoning)

Egg mayonnaise

Tomato sauce

Worcestershire hot sauce

Flat leaf parsley

Grated Parmesan cheese

 

Method

Melt butter in pan add oil

Coat fish fillet in seasoned flour, egg wash and breadcrumbs in that order

Add fish to melted butter and oil

Turn often so it does not burn

 

Sauce

In a bowl add a dollop of egg mayonnaise, add a squeeze of tomato sauce and a dash of Worcestershire sauce, season with salt and pepper and mix thoroughly.

Chips

Cook your hot chips and add chopped parsley and grated parmesan cheese

STEAMED MUSSELS

STEAMED MUSSELS RECIPE 

1kg mussels

Knob of unsalted butter with equal amount of extra virgin olive oil

1 x red capsicum thinly slices

6 cloves garlic crushed

Handful of shallots roughly chopped

Handful flat leaf parsley roughly chopped

Chilli flakes or cayenne pepper pinch of either to suit

½ cup white wine

 

METHOD

Rinse your mussels under cold water, pulling off any beards

Melt butter and oil together in a large pot

Add capsicum, garlic and shallots cook through for about 2-3 mins

Add half the parsley and along with either cayenne pepper or chilli flakes

Add the mussels and wine, stir through and put lid on for approx. 2 mins

Add the remaining parsley and give it a gently stir through

Put the lid back on and steam till all the mussels have opened up.

 

 

DEDY’S FISH BALL SOUP

Dedy’s Fish Ball Soup

1 Kilo Ono or Wahoo

Thumb length of ginger – chopped roughly

3-6 cloves garlic – chopped roughly (dependant of how much you like garlic)

2 Lemongrass sticks – keep whole

6 Kaffir lime leaves

Ground white pepper

Salt

2 litres water

1 1/2 teaspoons corn starch

 

Place fish in a food processor and blend.

Put fish mix into a bowl and add cornstarch and approx 1/4 – 1/2 cup of  water, enough to make the fish mix pliable.

Roll the fish mix into balls and drop into the remaining water that is now on the boil.  Add remaining ingredients to boiling water and put the lid on to infuse.

It’s cooked when the fish balls float.

© 2020 Step Outside with Paul Burt