Recipes

Barramundi in a bag

Serves 4

Ingredients

4 x 200gm farmfeast barramundi skinless, boneless gourmet fillets
80gm butter
Sprig of fresh thyme finely chopped - keep several whole sprigs aside
4 tablespoons white wine
Salt and pepper to taste
50gm dried porcine or button mushrooms
1 clove garlic
Foil to make bags
4 cabbage leaves

Soak porcini mushrooms in enough water to cover and drain well (reserve liquid), then slice. Melt some of the butter in a frying pan and sauté mushrooms for a few minutes. Add the thyme and garlic and cook for a further 2 minutes. Add reserved mushroom liquid and simmer until mushrooms are tender.

Lay a piece of foil flat and turn up edges all round to form a small tray. Place a cabbage leaf in the bottom. Place a barramundi fillet on top together with a tablespoon of the mushroom mixture. Put a small knob of butter and a splash of white wine over the fish, add a sprig of thyme and seal the bag by folding up ends and sides of foil to form a small bag.

Repeat the above for each fillet

Place the foil bags into a pre-heated oven and cook for about 20 minutes at 180 degrees C or until fish is cooked. Open bags carefully, retaining juices to pour over the fish when served to the plate. Ideal served on a bed of white bean puree or garlic mash with fresh beans.

Level: Moderate - Total time: 35 minutes

Garlic Prawns (shrimp) on potato & zucchini rosti

Serves 4

Ingredients

1kg farmfeast large green (raw) black tiger prawns (peeled)
Garlic (minimum 6 cloves)
50ml Olive oil
50gm butter
Sea salt and pepper to taste
Parsley (chopped)

Rosti Ingredients

1kg quality potatoes
2 tablespoons plain flour
1 zucchini
1 cup rocket
2 eggs

Add olive oil and butter to a large frying pan on low heat and stir until melted and blended. Add finely chopped garlic and gently cook. Do not allow the mixture to burn. Add peeled and deveined prawns to the mixture and continue cooking for 2-3 minutes. Add salt and pepper to taste. Serve on a potato and zucchini rosti. Pour some of the garlic sauce from the pan over the top and sprinkle with chopped parsley. An excellent entrée for a dinner party.

Potato and Zucchini (courgette) rosti

Peel and grate potatoes and zucchini. Wrap in a teatowel and squeeze out all juices. Grate zucchini and squeeze juice out. Combine potato, zucchini, flour, shredded rocket and eggs. Form patties from the mixture and fry in olive oil on both sides until cooked and golden brown.

Level: Easy - Total time: 35 minutes

Grilled Silver Perch fillets with new potatoes & salad

Serves 4

Ingredients

4 x 200gm farmfeast silver perch fillets (skinless)
Freshly cracked black pepper
Sea salt to taste
2 tablespoons virgin olive oil
2 tablespoons lemon juice
Fresh parsley (chopped)
1 whole lemon (to serve)

Brush fillets with olive oil, sprinkle with freshly cracked black pepper and sea salt to taste. Place under a grill until lightly brown on top and cooked through.

Boil small new potatoes with a sprig of mint. Blanch some green beans and when cool, add to fresh salad greens and tomatoes.

Place fillets on plates and squeeze over fresh lemon juice. Sprinkle with chopped parsley. Add boiled new potatoes on side. Serve salad separately or to plate. Silver perch is a good source of essential Omega 3 oil.

Level: Easy - Time: 20 minutes

Peppered Barramundi Steaks

Serves 4

Ingredients

4 x 200gm portions farmfeast barramundi (skinless & boneless)
Per portion:
2 teaspoon of freshly cracked black pepper
60gm butter
Sprig of fresh oregano
2 teaspoons green peppercorns
Sea salt
2 tablespoons cognac
2 tablespoons thick cream

Press cracked black pepper gently into each side of the fish portion. Lightly baste fish portions with a small amount of melted butter and place under a hot grill until cooked. Turn half way through to brown lightly and evenly on both sides.

Heat small quantity of butter gently in a frying pan without allowing it to darken too much. Add the oregano and green peppercorns and allow to infuse in the warm pan. Add sea salt to taste. Pour in the Cognac and light with match to flambé. Add the cream to the pan and heat to just below boiling point.

Pour sauce over fish and serve. Ideal with Provencale potatoes and steamed fresh green beans.

Level: Easy - Total time: 30 minutes

Redclaw with Asparagus Salad

Serves 4

Ingredients

2kg farmfeast redclaw
Brine solution (1 cup salt per 4 litres cold water)
Place redclaw into saucepan of boiling water. Reheat water to boiling and cook for 7 minutes. Plunge into the brine for 10-15 minutes. Remove meat from shell*
Asparagus salad:
Fresh salad greens
2 ripe Roma tomatoes
12 snow peas
Bunch asparagus
Extra virgin olive oil (for dressing)
Red wine vinegar (for dressing)
1 clove garlic (for dressing)

Blanch snow peas and asparagus and refresh by placing in cold water. Toss all ingredients in a large salad bowl.

For dressing

Whisk 50ml extra virgin olive oil and 25ml red wine vinegar with the crushed clove of garlic.

To serve, arrange a portion of salad on the plate and top with redclaw meat. Drizzle with dressing and enjoy.

*How to peel a redclaw

Grip head in one hand and tail in the other and pull apart with a twisting motion.

Crush tail inwards between your two hands until shell cracks along centre of back, then peel outwards. Meat should be free of shell and come out easily.

Level: Moderate - Total time: 25 minutes

Grilled redclaw with aioli

Serves 4

Ingredients

1kg farmfeast redclaw
Olive oil
Freshly cracked black pepper
Cut redclaw lengthways and brush cut sides liberally with olive oil. Sprinkle with freshly cracked black pepper and place under grill for 10 minutes.
Aioli
1 bulb garlic
50ml extra virgin olive oil
3 egg yolks
1 tablespoon finely-chopped fresh tarragon

Roast bulb of garlic in oven until soft. Cool and squeeze out garlic pulp. Blend garlic pulp, egg yolks and tarragon in a food processor. With motor running add olive oil slowly until mixture thickens.

Drizzle over redclaw halves. Ideal with a summer salad.

Level: Easy - Total time: 30 minutes

Thai Chilli Prawns (shrimp)

Serves 4

Ingredients

800gm farmfeast large farmed black tiger prawns (shrimp)
peeled with tail left on
1-2 tablespoons fresh coriander (chopped)
2-3 red chilli (finely chopped)
2 cloves of garlic (minced)
1 tablespoon fresh grated ginger
Sea salt and fresh ground
black pepper to taste
2 tablespoons virgin olive oil
2 tablespoons fresh lime juice
1 whole fresh lime

Peel the prawns (shrimp) leaving the tail on and remove any dark vein. Mix the olive oil, coriander, chilli, garlic, ginger, lime juice and salt and black pepper. Pour over prawns and mix well to combine. Cover and refrigerate for 1-2 hours.

Tip prawn mixture into a hot frying pan and stir for 3-5 minutes until just cooked. Place in bowl and pour over remaining pan juices. Garnish with sprigs of fresh coriander and lime segments.

Can be prepared ahead of serving time.

Level: Very easy - Total time: 30 minutes

Steamed whole Silver Perch with Asian dressing

One fish serves 2

Ingredients

1 x 800gm whole silver perch - cleaned*
(*farmfeast silver perch are cleaned ready to cook)
ABC sweet soy sauce
Sea salt to taste
2 tablespoons grated ginger

Dressing

2 tablespoons fish sauce
1 tablespoon finely chopped coriander
1 tablespoon grated fresh ginger
1 tblspn palm sugar (brown sugar is also fine)
1 small red chilli
1-2 tablespoons warm waterOne fish serves 2

For dressing

Mix all ingredients in a bowl and add sugar to balance tastes of salty, sweet and hot. Add a little water if taste is too strong.

Pat fish dry and make 2 or 3 diagonal cuts down each side. Coat inside and outside of fish with ABC sweet soy sauce. Sprinkle grated ginger over the fish and add pepper and salt to taste.

Place fish in upright position on foil, wrap and put in bamboo steamer. (These can be purchased at most Asian supermarkets).

Place steamer in wok with lid and cook 20 minutes until fish flakes when tested with a fork. Place on serving tray and pour dressing over top. Garnish with coriander or spring onion. Serve with white rice.

Level: Easy - Total Time: 30 minutes

Seafarmers Pty Ltd
15 Daniel Street, Nambour,
Queensland, 4560 Australia
Phone: + 61 (0)7 5476 4800
Fax: + 61 (0)7 5476 4811