Salmon Patties with Salsa & Salad
Product - Lemon Pepper Seafood Coating Mix
Patties - 2 large potatoes, peeled & chopped, 415g can red salmon, drained & flaked, 1 egg, 1/2 pack Gourmet Morsels Lemon Pepper Seafood Coating Mix
Salsa - 1 medium zucchini, tomato & red onion, all finely chopped. 1/4 cup Olive Oil
Boil Potatoes until tender, drain & mash. Cool for 10 minutes. Combine Potatoes, Salmon, Gourmet Morsels Lemon Pepper Seafood Mix and shape into 8 patties. Heat Oil in Frypan and cook until browned on both sides.
Salsa - Combine al ingredients in a small bowl and mix well. For an extra bite, add fresh chilli!
Place a salad in the centre of a plate, top with the salmon patty and top the patty with the salsa.
Serves 4
Lemon Pepper Fish Fillets (Natural Yoghurt)
Product - Lemon Pepper Seafood Coating Mix
Any type of White Fish ( prefer Gummy Flake), Natural Yoghurt, pack of Gourmet Morsels Lemon Pepper Seafood Coating Mix
Rub fish fillets with natural Yoghurt and coat the fish with the Lemon Pepper Seafood Coating Mix. Gently fry in olive Oil in non stick frypan or alternatively, bake in a pre heated Hot Oven for 15 minutes. Serve with Salad or seasonal vegetables.
Cajun Prawn Skewers
Product - Cajun Blend or Rivermint Dukkah
500 grams green peeled prawns (fresh or frozen variety), pack of Gourmet Morsels Cajun Coating Mix or for something different try Gourmet Morsels Rivermint Dukkah.
This recipe can be grilled, BBQ or Oven baked.
Soak bamboo skewers in water for 15 minutes to prevent burning. Thread prawns onto skewers & coat in Gourmet Morsels Cajun Chicken Coating Mix or Gourmet Morsels Rivermint Dukkah.
Grill until cooked through, approx 5 minutes each side.
Gourmet Skewers
Product - Gourmet Morsels Harissa Blend
12 large prawns
1 Tbsp Harissa
2 chorizo sausages, about 6oz each
12 fresh bay leaves
1 Tbsp olive oil
12 short skewers, soaked in wood or bamboo
All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.
Peel and devein the prawns, leaving the small tail ends still attached. Rub over the Harissa evenly and set aside. Slice the chorizo into 1/2-in (1 1/2-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.
Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.
Sea Pearch with Macadamia Crust
Product - Macadamia & Lemon Myrtle Dukkah
You may substitute Sea Pearch with any type of White Fish, Natural Yoghurt, pack of Gourmet Morsels Macadamia & Lemon Myrtle Dukkah
Rub fish fillets with natural Yoghurt and crust the fish with the Dukkah Blend. Gently fry in olive Oil in non stick frypan or alternatively, bake in a pre heated Hot Oven for 15 minutes. Serve with Salad or seasonal vegetables.
Tasmainian Pepper Balmain Bug
Product - Tasmanian Spicy Bush Dukkah
The Balmain bug can be substituted with Lobster tails or Large Prawns (cut in half)
This dish is very easy to prepare, simply cut your Bug in half and sprinkle with Dukkah. Serve with seasonal vegetables or a tossed salad. For something different, mix some Dukkah with mayonaisse to serve as a dipping sauce.
Tuna Steak with Coffee Wattle Dukkah
Product - Coffee Wattle Dukkah
Crust your Tuna Steak with Coffee Wattle Dukkah and gently fry in olive Oil in non stick frypan or alternatively, bake in a pre heated Hot Oven for 15 minutes. Serve with Salad or seasonal vegetables.
Salt & Pepper Squid
Product - Salt & Pepper Squid
Cut your squid tubes into peices and coat with Gourmet Morsels Salt & Pepper Squid. Shallow fry in hot oil for a couple of munites only. Serve with Chips, wedges or a garden salad.
