Scallops with Autumn Squash and Curry
Strawberries Romanov
Strawberries Romanov
Ingredients
- 3 c Strawberries small (if unavailable use large ones but cut in quarters)
- 2 Tbsp Curacao or other orange-flavored liqueur
- 4 Tbsp Orange Juice freshly squeezed
- 1 Tbsp Lemon Juice freshly squeezed
- 1 Tbsp Orange Zest grated
- Whipped cream with powdered sugar and vanilla
- Mint to garnish
Instructions
- Toss the strawberries with the liqueur, lemon juice, orange juice and zest.
- When ready to serve, place strawberries in individual bowls or stemware and garnish with mint.
- Serve with whipped cream.
Notes
Refrigerate strawberry mixture no longer than 30 minutes or the strawberries will become soggy.
Prawns with Orange and Fennel Seed
Prawns with Orange and Fennel Seed
Ingredients
- 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled
- 1/4 c Onion finely diced
- 1 Tbsp garlic minced
- 1 Tbsp olive oil
- 1/4 tsp Fennel Seed
- 1/2 c Tomato diced ripe
- 1/4 c White Wine
- 1/4 c Orange Juice
- 1/2 tsp Orange Zest
- Salt and Pepper
Instructions
- In a sauté pan cook the onion in the oil until tender.
- Add the garlic and cook lightly, do not brown.
- Add the fennel seed, tomatoes, wine, orange juice and zest.
- Simmer until the liquid is almost gone.
- Add the prawns and cook until the prawns are done, about 3 minutes.
- Season with salt & pepper to taste.
Notes
Serve with a salad.
Bouillabaisse
Bouillabaisse
Servings 4 People
Ingredients
- 3 lbs Coleson's Catch assorted fish and shellfish*
- 1 c White Wine
- 3 c Chicken Broth
- 1 c Orange Juice
- 2 Tbsp chopped garlic
- 1 tsp Saffron
- 1 tsp Fennel Seed
- 2/3 c diced onion
- 1 c diced tomatoes
- 1 Tbsp Orange Zest
- 3 bay leaves
- 1 c diced carrots
- 1 c diced celery
- 1 c diced potato
- 1/2 tsp Black Pepper
Instructions
- In a large pot, simmer the wine, broth, orange juice, garlic, saffron, fennel, onions, tomatoes, zest, black pepper and bay leaves for 15 minutes.
- Add the carrots, celery and potatoes and simmer for 10 minutes.
- Add the raw fish and shellfish and simmer for 3 minutes, add the cooked shellfish and simmer for 2 minutes.
- Serve with fresh bread, garlic bread or croutons.
Notes
The traditional stew is mostly the meat of the fish and shellfish with a little broth. I like a lot of broth and I add vegetables for a "one pot" meal.