Find out what are Extension Officer's are cooking for the upcoming festive season
David Maynard (TAS Extension Officer)
Lobster Tail Pasta Recipe
Parboil lobster and remove tail meat. Cut into large chunks. Set aside.
Cook off diced onion and minced garlic in olive oil. Add tin of crushed tomatoes and a healthy splash of white wine. Bring to simmer and add lobster. Stir through and bring back up to heat. Add tablespoon of cream. Season. Serve on linguine. Top off with Parmesan and parsley.
Final and most important step, polish off the rest of the bottle congratulating yourself on an awesome feed.
Felicity Horn (WA Extension Officer)
Shark Bay Tiger Prawns with Wasabi Mayonnaise
- ¾ cup whole egg mayonnaise
- ¼ cup chopped coriander
- 1 tbs Wasabi
- 1 tbs lime juice
Place mayonnaise, coriander, Wasabi and lime juice in a bowl and stir.
Bring big pot of salty water to the boil.
Add around 20 whole raw prawns.
As soon as they rise to the surface, remove and put on ice or in iced water.
Serve up straight away with the Wasabi Mayonnaise.
Kris Cooling (NSW Extension Officer)
Kris's White Fish Recipe
I use this recipe with just about any white fish, works well for Bream, Snapper, Mullet etc.
Scale and gut the fish, leave in the fridge to firm up (if you can have the fish loosely covered and sitting on a cooling rack in the fridge it forms up better). Fillet once firm if it's not going to fit in your oven tray.
Put down a thin layer of sliced white onion, olive oil, salt, pepper, and a couple lemon slices for the fish to lay on.
If it's whole, tuck a slice of lemon and a teaspoon of butter in the gut cavity. Top with more of the same ingredients, including a couple slices of butter on top of the fish.
If you feel like it, add a few different ingredients to the pan too. I find cashews and Thai basil works well, cherry tomatoes also bake nicely and are a great contrast to the fish. There are no rules for this part, just be aware that you don't want to overpower the fish. Cover with foil so the edges seal well, stick it in the oven at 180 degrees until the fish is cooked (depends on the size)- it should flake away from the shoulder. I usually start with 10-12 mins then check it every couple of minutes.
With all the butter, oil and steam from the vegetables it's forgiving if you get caught up in the Christmas chaos.
Nathan Bicknell (South Australia Extension Officer)
Baked Macadamia crusted fish
Recipe Source: https://www.australian-macadamias.org/consumer/recipe/baked-macadamia-crusted-fish/
This baked fish, with the added crunch of macadamias in the crust, is a sophisticated dinner recipe that’s perfect for entertaining guests.
Ingredients
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4x 250 g firm white fish fillets bones removed
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1 tbsp olive oil extra virgin
Crust
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1 cup macadamias chopped
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1/4 cup fresh parsley leaves chopped
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1 tbsp fresh oregano leaves chopped
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1 tbsp marjoram leaves chopped
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1 small clove garlic crushed
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1 lemon freshly squeezed
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1 tbsp lemon zest grated
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2 tbsp macadamia oil
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cracked black pepper to season
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roasted vegetables or salad to serve
INSTRUCTIONS
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Preheat oven to 180°C. Lightly oil a baking dish. Place fillets into a dish, brush lightly with remaining oil.
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In a small bowl, combine ingredients to form a thick paste. Spread macadamia crust over top of fish, pressing coat evenly.
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Bake fillets for 8-10 minutes or until flesh flakes when tested with a fork. Cooking time will depend on thickness of fillets. Serve with roasted vegetables or salad.
Lauren Thornton (Northern Territory Extension Officer)
Mud Crab
Here are my two favourite ways to eat mud crab:
1. Put the crab on the coals for around 20 mins or until it starts to foam. Wait for it to cool, crack and eat.
2. Bring a large pot of seawater to the boil. Add the whole crab, cover and boil for 25 minutes until the crab starts to foam. Prepare a large bowl of iced water for plunging the crab into when cooked. Wait for it to cool, crack and eat.
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