This is from a small cookbook my DM picked up at the Gilroy Garlic Festival some years ago "Totally Garlic Cookbook" by Helene Siegel and Karen Gillinham. This sure looks like a meal meant to be cooked right here in my home...some feel I use too much garlic, I say Never too much garlic.
A fairly traditional Australian prawn cocktail recipe with the addition of some tomato and corn to garnish. It always tastes best if you use prawns just freshly cooked but then cooled in the fridge a while.
A slightly different way to cook curried scallops on a barbecue grill plate. The curry paste can be made before hand so they can be quickly slapped on the BBQ at your next get together. They were quite hot with the home-made curry powder I used but are made for a side dish of only one or two each scallops. Besides you should never be having a BBQ without a cold beer in hand!
This recipe actually originated with Chef Tommy Cvitanovich,at Drago's in new Orleans. It is a quick, easy and really cool way to cook and really enjoy fresh Oysters! Especially good on cold Autumn evenings, served with fresh shrimp and catfish for dinner at camp after a hard days hunting
Just came up with this for something different and made a good entree while working out what to cook as the main course. Came out really well I thought, it is on the spicy side so some might like to use half the amount of jalapeno peppers.
Last week I went to a place called 'The Salmon Shop' and came back heavily loaded, I'm determined to eat all the 30 salmon cutlets in a different way! This is an original recipe I came up with, note the amount of chili and pepper gives quite a spicy result, some might like to reduce the quantity.
This is a recipe I just came up with because I fancied something along these lines and couldn't find any existing recipes that appealed. It came out well and I think the lemon in the sauce gives a good contrast to the richness of salmon.
These tasty appetisers are made from bottled oysters in a béchamel sauce which are the filling for vol-au-vent pastry cases. Such appetisers were extremely popular in Australia, long before the many patés, cheeses and dips which are now so popular had even appeared on our culinary horizons. A tad old-fashioned perhaps, but still delicious. When I checked on Zaar there were very few similar recipes, so perhaps it was just here that they were so popular. This is another recipe I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often. What I love about the recipes in this book is that from whatever decade past they belong, they have been updated to suit C21st tastes. The 20 minutes cooling time is not included in the preparation and cooking times below. The proportions in the recipe are for 24 (38x12mm) vol-au-vent cases.