Shrimp & Spaghetti – serves 5

24 03 2007



By: J. Morris



Salmon with fruit salsa – serves 4

30 06 2006


Salmon is baked with lemon and topped with a fruity salsa. Serve over rice.

1 pound salmon steaks
1 lemon, juiced
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1 lemon, sliced
1/3 cup water
1/4 cup diced fresh pineapple
1/4 cup minced onion
3 cloves garlic, minced
2 fresh jalapeno peppers, diced
1 tomato, diced
1/2 cup pineapple juice
1/4 cup diced red bell pepper
1/4 cup diced yellow bell

1. Preheat oven to 350 degrees F (175 degrees C).

2. Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.

3. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.

4. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Preparation time: 15 mins
Cooking Time: 40 mins

Beer Batter for Fish – serves 6

3 06 2006

3 eggs
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying

1. In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
2. In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
3. In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
4. Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Prep Time:10 Minutes
Cook Time:5 Minutes
Ready In:15 Minutes

Courtesy of Wilma Scott, published in AllRecipes.

Shrimp Lemon Pepper Linguine – serves 4

1 05 2006

224 g linguine pasta
15 ml olive oil
6 cloves garlic, minced
120 ml chicken broth
60 ml white wine
1 lemon, juiced
1 g lemon zest
salt to taste
4 g freshly ground black pepper
455 g fresh shrimp, peeled and deveined
55 g butter
10 g chopped fresh parsley
3 g chopped fresh basil

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute.
3. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
4. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Preparation time: 15 mins
Cooking time: 25 mins

From AllRecipes

Deep-Fried Calamari with Warm Tomato Butter Salsa – serves 2

27 03 2006

80g calamari, cleaned and scored, then cut into bite-sized pieces
Pinch of salt
2 tbsp plain flour
1/2 cup eggwash
1 cup Japanese egg crumbs
1/2 litre oil

2 tbsp butter
1 tbsp lime juice
1 tsp Tabasco sauce
Pinch of sugar
50g mixed greens

1. Season calamari with salt. Lightly dust with plain flour and dip into eggwash before coating with breadcrumbs.
2. Heat oil in a wok and fry calamari for 3-4 minutes. Set aside to drain off excess oil.
3. Combine butter, lime juice, Tabasco sauce and sugar. Braise for 2 minutes.
4. Serve with mixed greens.

BBQ pork fried rice with grilled coriander pineapple and river scampi – serves 10

18 01 2006

Recipe from

Mandarin Orange with Crabmeat Salad and Apple Emulsion – serves 10

17 01 2006

Recipe from ‘’.