Seafood is a nutrient rich food that is a good source of protein, vitamins and minerals. Here are some recipes for superb seafood treats.
Octopus salad
Ingredients:
4 octopus tentacles
½ bottle white wine
1 tbsp oregano
4 pods of crushed garlic
3 fennel greens
1 big bunch of iceberg lettuce
Salt to taste
Method:
Clean the octopus tentacles. Take a paring knife and slice around the beak, pushing it through to pop out on the other side, as if coring a tomato. Braise the octopus in wine, crushed garlic and oregano with salt to taste.
Put the actual wine cork in the braising liquid to cook along with the octopus. This will ensure your octopus will come out super tender. It should take around 25 minutes. Let cool completely while still in the poaching liquid to keep the meat tender and saturated with flavor. When tender, grill the tentacles for charred and grill marks and extra colour. Reduce the wine to use as the ju’ on the salad. Grill the fennel bulbs and slice it finely. Mix the fennel, octopus and torn lettuce, toss them with the wine reduction and serve.
Lobster with nutmeg flavoured clarified butter
Ingredients:
¼ cup clarified butter /ghee
½ nutmeg grated
2 tbsp finely chopped parsley
1 lobster
1 tbsp sea salt
Method:
Heat the clarified butter /ghee. Add nutmeg and parsley. Place a steaming rack at the bottom of a large pot to hold the lobster. Pour 2 inches of water into the pot and add 1 tbsp sea salt. Bring the water to a boil and place the lobster on the rack. Cover the pot and bring back to a boil. Steam the lobster for 12- 14 minutes until it is cooked. Drain immediately and serve with nutmeg clarified butter on the side.
Lemony mussels
Ingredients:
1 kg mussels
2 tbsp canola oil
2 pods garlic chopped
10 cardamom pods/elaichi
cup coconut milk
½ cup dry white wine
Salt to taste
1 tbsp lemon juice
4 tbsp unsalted butter
Method:
Rinse and scrub the mussels under cold running water. Using a paring knife, remove beard and discard. In a pot, heat the oil, then add cardamom and garlic and cook for about 2 minutes until fragrant. Add coconut milk, wine and salt and simmer for 4-5 minutes. Add mussels, cover and increase heat to high. Cook for 5 minutes until all the mussels open. Stir in the lemon juice and butter.Remove from heat and remove the mussels that have not opened. Serve with broth and crusty bread.
