member blog: hoppershaun
hoppershaun
From
Washington, Tyne & Wear
Member since
5th Aug 2008
About
Hi all! I'm 26 years old, been cooking for about a year. I think its fair to say that its took control over most of my life now!
hoppershaun's blog posts
Chargrilled Prawns with Mango Salsa (Serves 2)
Wed 06 Aug 2008GARDEN BLOG
1. In a bowl combine the ingredients for the prawns, except
the olive oil, and mix well. Cover and refridgerate for at least
1 hour.
2. In a bowl combine the ingredients for the mango salsa. Cover and refridgerate
for at least 1 hour.
3. Soak 8 bamboo skewers in water for 15-20 minutes.
4. Skewer 2 prawns onto each bamboo skewer.
5. Heat a griddle pan over a medium-high heat and add the 1 tbsp olive oil. Fry
the prawns for 2 minutes on each side until cooked through.
6. Serve 8 prawns, (4 skewers), per person along with the mango salsa.
Thai-style Tuna Salad (serves 2)
Tue 05 Aug 2008GARDEN BLOG
1.Empty the can of tuna into a bowl. Add the chilli, shallot, coriander and mayonnaise. Mix well, cover and chill in the fridge for at least an hour.
2.Peel the cucumber, cut into 6” pieces and then cut each piece in half on the diagonal. Carefully peel out the seeds. Stuff the tuna mixture into the hole in the cucumber.
3.In a small bowl, add the nam pla, sugar, lime juice and water. Stir to dissolve the sugar.
4.In a bowl, add the pak choi, spring onions and tomatoes. Pour over the nam pla dressing and mix well.
5.To serve, place two of the cucumber lengths in the middle of two plates and place the pak choi salad around the cucumber lengths.
Sea Bass, Crushed Potatoes and Sauce Vierge
Tue 05 Aug 2008GARDEN BLOG
SERVES 2
1.For the sauce vierge, combine all ingredients in a bowl and mix well.
2.For the potatoes, lightly crush the cooked potatoes with the back of a fork and season with the salt and pepper. Combine the vinegar and olive oil in a small bowl and then pour over the potatoes. Lightly fold the potatoes to coat with the vinaigrette.
3.For the sea bass, score the skin of the sea bass and season on both sides. Heat the olive oil in a frying pan over a high heat. When hot add the sea bass fillets, skin side down. Cook the sea bass for 4-6 minutes on the skin side, depending on the thickness of the fish, and then turn over and cook the flesh side briefly. Take the sea bass off the heat and squeeze over the lemon juice.
4.To serve, place the crushed potatoes in the middle of 2 plates and spoon around the sauce vierge. Top with the sea bass, skin side up.
hoppershaun's foodwise posts
