Home
| About the Hunter
| Restaurant Listing
| Recipe Index
| Maps
| Order
Form | Links
| ContactsPh: +61 (0)2 4929 7766
Seafood Platter for two with Char Grilled Seafood Antipasto
Cold produce
250g fresh king prawns peeled
- heads and tails left on
2 large blue swimmer crabs, cleaned
2-3 large Balmain bugs, cleaned
6-8 fresh oysters
Fresh seasonal fruits of your choice
200ml seafood mayonnaise
1 lemon
1 finger bowl
1 lobster, optional
Hot produce
100g green prawns, deveined and
butterflied
50g baby octopus, cleaned and
cut lengthways
50g scored squid tubes, cut into
2 inch pieces
2 large 1⁄2 shell mussels
100g piece of white fleshed fish
50ml basil pesto
1 lemon
Hot produce marinade
1⁄2 bunch shallots
4 cloves of garlic
2 chillies
1⁄2 bunch coriander
1 small Spanish onion
50ml white wine
150ml olive oil
1. Cold method: On a large platter neatly arrange fruits and salads towards the rim of the platter leaving enough room for a bowl to contain the hot seafood. Work toward the centre adding the seafood in a decorative manner with the lemon wedges.
2. Hot produce marinade method: Roughly chop all ingredients and place in a blender for about 30 seconds on a high speed. Slowly add the wine and blend for 30 seconds, then add oil, blend for a minute and then season. Pour over seafood and let marinade stand for at least two hours.
3. Hot method: Heat a barbecue plate or char grill to extremely hot. Cook fish on hot plate until half cooked, about three minutes. Add prawns, squid, octopus and mussels, moving around seafood with tongs for about three minutes, making sure seafood is charred. Seafood should now be cooked, test by trying some. Place seafood in bowl on platter and drizzle with basil pesto. Garnish with lemon wedges.
 |
 |
Internet Policy | Privacy Policy | © 2007 Hunter Food & Wine | Photography | Testimonials