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7.10.8 - companion herbs, bbq fish, summer slow 10. Oct 2008 at 09:45 TOPICS: which herbs are good company for which plants in your veggie patch, sustainable fish update and fishy tips, bbq fish, slow food for summer, organic week activities GUESTS : Debbie Shortis, herb connoisseur, from Byron Bay Herb Nursery Julie Ray, Sydney Fish Markets and local teacher, all round seafoodie GUEST RECIPES - FROM JULIE BBQ PRAWNS with HERB MARINADE Serves 4 16 medium green king prawns, peeled leaving tail on 16 bamboo skewers, soaked for 30 minutes 1 bunch coriander leaves 1/2 bunch flat leaf parsley leaves 3 cloves garlic, peeled and roughly chopped 2 tablespoons ground cumin 2 tablespoons paprika Pinch cayenne pepper Salt to taste _ cup lemon juice 1/3 cup extra virgin olive oil Place the prawns on the skewers. Combine herbs and garlic in a food processor. Add the spices and salt and blend. While motor is running pour in the juice and olive oil and blend until combined. Pour half the marinade over the prawns and set aside in the refrigerator for 30 minutes. Place the remaining marinade in a bowl for dipping once prawns are cooked. Cook the prawns on a pre-heated BBQ for a few minutes each side or until cooked. Serve with remaining marinade. TIP: To freeze green whole prawns that have not been frozen before. Place 1kg of green whole prawns into a 4 litre ice-cream container, cover with tap water. Put the lid on and freeze (-18C) for up to 3 months. Defrost by placing container in sink of hot water, changing regularly when water has cooled. SALT CRUSTED WHOLE FISH WITH GREMOLATA Serves 8 Prep:10 min Cooking time: 35 min 2 x 1kg whole snapper, gutted and scaled 3kg coarse sea salt 1 bunch flat leaf parsley, finely chopped 3 cloves garlic, crushed 1 tablespoon fine lemon zest 2 tablespoons extra virgin olive oil Pre-heat BBQ or oven to 250C. Combine all ingredients in a small bowl, except for fish and salt Pat dry the fish inside and out and fill cavity of both fish with half gremolata. Put remaining gremolata for serving. Place half the salt on to two oven trays which are large enough to hold each fish. Place the fish on the salt. Put the remaining salt into a colander and run quickly under the cold tap until the salt is damp. Press the salt firmly over the fish, making sure they are completely covered, mould into a nice shape. Place on pre-heated BBQ or in oven for 35 minutes.(Please note, if using a BBQ lower the hood for cooking. If the BBQ does not have a hood use a deep oven tray to cover). Remove the fish from BBQ or oven and allow to stand for 5 minutes. To serve, use a hammer to break open the crust and lift away with the scales and skin. Sprinkle over the reserved gremolata. AND SOME USEFUL INFO FROM THE SYDNEY FISH MARKETS Tips for barbecuing with seafood Grease and preheat char-grill or barbecue Leave the head and tail on for whole fish, this helps to retain moisture, flavour and appearance For seafood which has a delicate texture, wrap in foil, non-stick paper or banana leaves. Fillets will hold together a lot better if you leave the skin on. Barbecuing involves intense and rapid heat; therefore care must be taken not to overcook the seafood. Score whole fish with 2 or 3 diagonal cuts to ensure even heat penetration. Types of seafood to use Firm, fairly thick fillets such as blue eye, gemfish, snapper, boneless fillet (shark), Atlantic salmon, tuna, ling, marlin, swordfish and barramundi. Any type of cutlet Prawns, crabs, mussels, bugs, lobsters, freshwater crayfish, squid and octopus Seafood kebabs, patties and fishcakes Cooking times Cooking times will vary considerably according to species, size, thickness, quantity, and the type of barbecuing equipment used. The following times suggested below are to be used as a general guide only. Whole fish(500gm), 12-15miniutes Fillets/cutlets, depending on thickness, 4-8 minutes Prawns, 2-4 minutes Bugs, freshwater crayfish, lobsters, 3-10 minutes Mussels, clams, pipis, until their shells open Squid/calamari and cuttlefish, 2-5 minutes Octopus, depending on size and whether the opctopus has been tenderised or marinated, 5-20 minutes FREE COMPOSTING DEMONSTRATIONS byron farmers mkt - 16/10 new brighton farmers mkt - 14/10 - both 7.30 - 9am CONTACTS This e-mail address is being protected from spambots. You need JavaScript enabled to view it www.organicweek.net.au http://sl.farmonline.com.au/polls/ - q. is there a difference in food quality between org. & non-organic? www.acebyron.org.au - new term www.sydneyfishmarket.com.au or call the fish line on 02 9552 2180 www.oceanwatch.org - sustainable fish info Julie Ray Ph: 0404 087 287 Regular classes at Peppertree in Lismore Next class is Seafood Vietnamese on 18 Oct 9-`1pm or Mens only cooking class on 26th Nov 5.30 -9pm Julie is doing a cooking class at the Lismore Sustainable Living Expo on 16th Oct 2.30 -3.45pm these are 3 websites that have great info about companion planting www.sgaonline.org.au/info_companionplanting. www.figtree.org.au/companion_planting. And www.gardenguides.com - Deb Byron Bay Herb Nursery - Ph: (02) 66855109 Fax: (02) 66855109 www.byronherbs.com.au
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