Boxing Day – Seafood Bonanza


As has been posted elsewhere on the interweb and by fellow bloggers Boxing Day is typically a day when the leftovers from Christmas dinner get consumed.

Steve suggested, that we avoid the leftover trap, and make Boxing Day a seafood day. This idea was grasped wholeheartedly by all. So, on Christmas Eve Eve we headed down to Curullis Seafood Market to see what they had on offer.

With quite a large selection of fresh and cooked seafoods we were spoilt for choice. However, twenty or thirty minutes later we were away with our bags of treasure. Half a kilo of scallops, half a kilo of green prawns, six large salmon fillets and two trays of oysters.

We deposited the seafood into the car and made a commando raid on the nearby bottle shop . Where we picked up a few supplies to see us through the next few days. A couple of cartons of Millers Chill

Millers Chill
Millers Chill

for the girls. Some One Fifty Lashes

One Fifty Lashes
One Fifty Lashes

for the boys. A couple of bottles of Shiraz and some sparkling wine  for general consumption.

On Boxing Day the plan was to not have one big blow out but to just have a several snack like meals.

salmon
Herb & Lemon Roasted Salmon on a Bed of Roasted Potatoes

First up was the salmon, or rather I should say “Herb & Lemon Roasted Salmon on a Bed of Roasted Potatoes” This was lunch and our only formal meal of the day. Basically this dish comprises salmon fillets that have been infused with a lemon/herb marinade. Scalloped potatoes, that are pre roasted, to which the marinated salmon is added. The salmon is then roasted. The spinach and pine nuts are then sauteed. The cooked ingredients are then layered on plates, spinach first then the roast potatoes, and topped off with the salmon.

After a suitable period, to allow our food to digest, we retired to the pool as the air temperature was rising.

A couple of hours later and suitably refreshed, it was time for a light snack. Step forward the oysters, which were magically transformed into Oysters Kilpatrick

Oysters Kilpatrick
Oysters Kilpatrick

If the idea of raw oysters, or nude as I saw them described recently, do not appeal to you, then perhaps this is the recipe that may entice you to try. Very simple to prepare, the oysters are arranged on a bed of sea salt, cubed bacon and Worcester Sauce are added and the oysters grilled for five minutes or so until the bacon is crisped. Very tasty and the Worcester Sauce infused liquor certainly has a bite. These were accompanied by well chilled beers although, perhaps, we should have washed oysters down with a sparkling wine. I should point out that there are many different variations on this recipe and we ourselves were discussing the possible alternatives. Including chilli, horseradish, paprika, cheese, the options are endless.

As the afternoon ran into the evening our thoughts turned back to food and the prawns.And, no, they didn’t get thrown on the Barbie.

Another simple dish, Barbecued Prawns with Honey & Ginger Mayonnaise.

Barbecued Prawns with Honey Ginger Mayonnaise
Barbecued Prawns with Honey Ginger Mayonnaise

OK, I know it says barbecue but the prawns were sautéed. It seemed a waste to fire up the barbecue when the prawns were only going to take a couple of minutes to cook.

A marinade is made with olive oil, lime juice, lime leaves, lemon grass and fish sauce. This is added to the prawns and they are left to infuse.

The mayonnaise is created using fresh root ginger, coriander and honey all added to whole egg mayonnaise.

Once the prawns are marinated they are sauteed (barbecued) until cooked. Served in a bowl close to the mayonnaise. This dish was enjoyed so much, especially the mayo, of which there was quite a bit remaining after the prawns had disappeared, that I was dispatched to go and saute the scallops.

I can’t remember what we had planned for the scallops. I guess that recipe will have to wait for another day.

So, no prawns on the barbie, which will no doubt disappoint those of our UK friends and family who think that Ozzie cuisine comprises nothing more than tossing prawns and snaggers onto a red-hot barbecue.

I’d like to think that our Boxing Day seafood fest was the healthy option. I suspect, however, that the oils used to roast, saute and marinade have pretty much negated the healthier aspects of seafood.

Do I care ? Am I bothered ?

Nah !!

I do, however, hope you all enjoyed your Boxing Day.

 

 

 

Frankenfish – Say No To Genetically Modified Salmon


I recently received the following by email and have re-posted here in its entirety.

Many of us have concerns about GM foods and the lack of testing or understanding of the impacts on both the wild salmon populations or the consumer is probably the most worrying issue.

Please take the time to read this and also take a look at some of the additional links below. If you agree with me, that this must be stopped until all issues are properly understood, please follow the link and sign the petition.

Dear friends,

The US is about to treat the world to the first genetically modified meat: a mutant salmon that could wipe out wild salmon populations and threaten human health. Unless we stop it, this Frankenfish could open the floodgates for biotech meat around the world. Click below to build 1 million voices to stop it:

The US is about to treat the world to the first genetically modified meat: a mutant salmon that could wipe out wild salmon populations and threaten human health — but we can stop it now before our plates are filled with suspicious Frankenfish.

The new fake salmon grows twice as fast as the real one, and not even scientists know its long-term health effects. Yet it’s about to be declared safe for us to eat, based on studies paid for by the company that created the GMO creature! Luckily, the US is legally required to consider public opinion before deciding. A growing coalition of consumers, environmentalists, and fishermen is calling on the government to trash this fishy deal. Let’s urgently build an avalanche of global support to help them win.

The consultation is happening right now and we have a real chance to keep mutant fish off the menu. Sign to stop Frankenfish and share widely — when we reach 1 million, our call will be officially submitted to the public consultation:

http://www.avaaz.org/en/stop_frankenfish_r/?brpgHdb&v=21124

The company that developed the Frankenfish altered the DNA of the salmon to create a fish that would grow at lightning speed, year-round. Not only do we not understand its long-term health effects, if a few of them or their eggs reached the wild, these super-salmon could decimate entire wild salmon populations. Worse, once they hit supermarkets, we won’t be able to tell apart Frankenfish and real salmon, so there won’t be a way to avoid it!

The biotech industry has spent hundreds of millions of dollars lobbying governments to approve its GM crops. Frankenfish is their next million dollar baby — it could open the floodgates for other transgenic meats. But the US government will consider public opinion before it makes its final decision — if we can stun them with a giant global opposition when they least expect it, we can stop this reckless deal.

Frankenfish is on the verge of being approved — let’s make sure biotech companies don’t decide what we eat. Help build one million voices to stop the mutant fish:

http://www.avaaz.org/en/stop_frankenfish_r/?brpgHdb&v=21124

Avaaz members have come together to protect the natural world and our food system from dangerous meddling. In 2010, over 1 million of us spoke out against genetically modified food in Europe. Let’s come together again to stop Frankenfish.

With hope,

Jamie, Nick, Emma, Dalia, Emily, Paul, Ricken, Wen-Hua and the whole Avaaz team

MORE INFORMATION

Engineered Fish Moves a Step Closer to Approval (NY Times)
http://www.nytimes.com/2012/12/22/business/gene-altered-fish-moves-closer-to-federal-approval.html

GM salmon: FDA’s assessment of environmental risks (LA Times)
http://www.latimes.com/health/boostershots/la-heb-aquabounty-salmon-fda-assesses-risks-20121224,0,2554480.story

Genetically Modified Animals (Women’s Health Magazine)
http://www.womenshealthmag.com/nutrition/genetically-modified-animals

Protect our waters from GE Salmon (Center for Food Safety)
http://ge-fish.org/

Below the Surface: The Dangers of Genetically Engineered Salmon (Food & Water Watch)
http://www.foodandwaterwatch.org/factsheet/below-the-surface/

Genetically Engineered Salmon (Ocean Conservancy)
http://www.oceanconservancy.org/our-work/aquaculture/aquaculture-genetically.html

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