Ambassadors Sustainable Seafood Day recipes

Recipes by Callum Hann from Sprout Cooking School

Calamari & chorizo cous cous paella (Serves 4)

Ingredients

  • 1 tablespoon olive oil
  • ½ chorizo sausage, thinly sliced
  • 2 calamari hoods, scored and cut into 3cm pieces (available at Samtass or Cappo)
  • 1 red capsicum, sliced
  • 4 spring onions, finely sliced
  • 3 cloves garlic, sliced thinly
  • 1 tablespoon fennel seeds
  • 1 tablespoon smoked paprika
  • ⅔ cup cous cous
  • 1 cup chicken stock, salt reduced
  • 1 cup baby spinach or other leafy green vegetable
  • zest and juice of 1 lemon
  • ¼ cup Kalamata olives, pitted
  • ½ bunch flat leaf parsley, leaves picked

Method

  1. Heat a wide frying pan with the olive oil. Add chorizo and calamari. Cook, turning occasionally, for 2-3 minutes or until browned. Remove from the pan and add capsicum, spring onions and garlic. Stir for 2-3 minutes until lightly browned.
  2. Add fennel seeds and paprika. Stir to coat. Return calamari and chorizo to the pan. Add cous cous, stock and baby spinach. Simmer until cous cous has absorbed the liquid and is tender.
  3. Stir through lemon zest and juice. Remove from heat, top with olives and parsley to serve.

Nutrition Information (per serve):

Energy: 1326kj (317cal)
Protein: 24.5g Sodium: 824mg
Fat: 11.2g Sat Fat: 2.3g
Carbohydrate: 27.4g Sugar: 3.2g Fibre: 4.8g

Cockles & mussels braised in cider with shaved fennel salad (Serves 4)

Ingredients

  • ½ fennel bulb, thinly sliced
  • 1 zucchini, shaved thinly with a vegetable peeler
  • ½ bunch tarragon, leaves picked
  • 2 tablespoons pistachios, roughly chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil, plus 1 tablespoon extra
  • ½ leek, halved and thinly sliced
  • 4 cloves garlic, finely sliced
  • 1 punnet cherry tomatoes, halved
  • 300 ml apple cider
  • 500 g cleaned cockles (available at Samtass or Cappo)
  • 500 g cleaned mussels (available at Samtass or Cappo)
  • custy bread, to serve (optional)

Method

  1. Combine fennel, zucchini, half the tarragon (reserve remaining), pistachios, vinegar and one tablespoon oil in a large bowl and set aside.
  2. Heat remaining oil in a large frying pan or wok. Add sliced leek cook for 1-2 minutes or until softened. Add garlic and cherry tomatoes and continue to cook until garlic is translucent. Add reserved tarragon and apple cider. Bring to the boil then add cockles and mussels. Cook over high heat, stirring, for 1-2 minutes or until shellfish has opened. Remove from heat.
  3. Serve cockles and mussels with shaved fennel salad and crusty bread if using.

Nutrition Information (per serve)

Energy: 1806kj (431cal)
Protein: 49.6g Sodium: 1406mg
Fat: 15.1g Sat Fat: 3.6g
Carbohydrate: 20.3g Sugar: 11.4g Fibre: 3.0g

Prawn jungle curry (Serves 4)

Ingredients

  • 200 ml can low-fat coconut milk
  • 300 ml salt‐reduced chicken stock
  • 3  loves garlic, finely sliced
  • thumb-sized piece ginger, grated
  • 4 coriander roots and stems, cleaned and finely sliced (reserve leaves for serving)
  • ¼ teaspoon freshly ground white pepper
  • 1 stick lemongrass, bruised
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar
  • 3 kaffir lime leaves
  • 1 medium head broccoli
  • 1 punnet cherry tomatoes, halved
  • 1 cup freshly diced pineapple
  • 20 raw peeled and deveined Spencer Gulf King Prawns (available at Samtass or Cappo)
  • Rice, to serve
  • Thai basil, to serve

Method

  1. Pour just the creamy white top of the coconut milk into large frying pan or saucepan over high heat. Cook until the coconut splits and looks oily, about 1-3 minutes. Add the garlic, ginger, coriander, pepper and lemongrass. Cook, stirring, for 1-2 minutes or until fragrant.
  2. Add the fish sauce and palm sugar, stir to dissolve, then add remaining contents of coconut milk and the chicken stock. Add tomatoes, broccoli and pineapple. Cook until broccoli and tomato softens but still retains its colour, then add prawns. Cook a further two minutes or until prawns are cooked. The prawns will turn white when cooked. Add a little water at any stage if the curry is lacking moisture.
  3. Serve curry with ½ cup of cooked rice, fresh coriander leave and basil or Thai basil if using.

Nutrition Information (per serve)

Energy: 671kj (161cal)
Protein: 17.8g Sodium: 929mg
Fat: 4.2g Sat Fat: 3.4g
Carbohydrate: 12.0g Sugar: 11.1g Fibre: 3.2g

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Page Last Reviewed: 29 Mar 2017
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