Serves 4 to 6 people. Recipe by Seafood School chef: John Campbell 50ml Lupi Extra Virgin Olive oil 200gm chicken thigh, chunky diced 200gm chorizo sausage, sliced 1 onion, diced 3 cloves garlic 1 red capsicum, sliced 1 green capsicum, sliced 300gm long grain rice 500ml chicken stock 2 pinches saffron 200ml white wine Salt […]
Seafood Recipes
- Categories: Salmon Recipes
Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton 400gm salmon 2 tbsp extra virgin olive oil 1 lime, halved ¼ tsp chilli powder 8 tortillas 2 cups chopped lettuce For the Mango Salsa 1 cup diced mango 1 avocado, diced ½ capsicum, diced 3 tbsp coriander, chopped juice of 1 whole lime 2 tbsp extra virgin olive oil Coriander yoghurt sauce ¾ […]
- Categories: gurnard, hapuku, John Dory, Kingfish, Seasonal white fish recipes
Serves 4 Chef: Paulie Hooton 600gm market fish, skin on 50gm butter diced Lupi Extra Virgin Olive Oil 2 tbsp crispy shallots, to garnish 1 lemon, quartered Vietnamese slaw ½ daikon, julienned ½ carrot, julienned 1 cup bean sprouts ¼ wong bok, sliced thin ½ cup coriander leaves, picked ¼ cup mint leaves, picked Dressing […]
- Categories: Seasonal white fish recipes, Tuna
Spiced seafood kebabs are great for summer afternoon bbqs at home or the bach. Ideally use a firmer fish which will hold together well on the skewers. Serves 4 / Chef: Paulie Hooton 400gm Swordfish and Tuna ½ tsp chilli powder ½ tsp ground coriander ½ tsp garam masala ½ tsp turmeric Salt / Black […]
- Categories: Mussels, NZ Shellfish Recipes
Nothing beats a freshly cooked mussel fritter served with pickled onions and mayonnaise. Serves: 4. Chef: Paulie Hooton 4 eggs 1 cup flour, sifted 1 tsp baking powder 3 tbsp milk Salt and pepper 150gm smoked bacon 400gm mussel meat, from steamed mussels ½ cup shallots, diced ½ cup Italian parsley, chopped 1 lemon, zest […]
- Categories: Seasonal white fish recipes, Snapper Recipes
Traditional Mediterranean flavours work well with the roast potatoes adding texture and balance. Serves: 4. Chef: Paulie Hooton Ingredients 600gm red snapper fillets, skinned and boned 300gm baby agria potatoes 1 onion, chopped 2 cloves garlic, peeled and chopped 1 sprig rosemary, a few leaves chopped and rest for garnish 2 tomatoes, diced ½ cup […]
- Categories: hapuku, Seasonal white fish recipes
Today we used Hapuku steak for this recipe but you can use any fresh fish you (or your fishmonger) have. Chef: Paulie Hooton. Serves: 4. 600gm market fish fillet steak, 150gm each 350gm gourmet baby potatoes 350gm fresh chorizo sausage (good quality from your butcher) 150ml Lupi Extra Virgin Olive oil 100gm butter, unsalted 2 […]
- Categories: Blue Cod Information, gurnard, John Dory, Orange Roughy, Seasonal white fish recipes
Our recent ‘Best of the Pacific Rim’ cooking class brought fresh and subtle flavours drawing inspiration from a blend of Europe, Asia and the Pacific Islands. Chef: Paulie Hooton. Serves: 4. 600gm market fresh fish, skin on, bone out 400gm artichokes, peeled 200ml vegetable stock 100ml water 150gm butter 300gm wild mushrooms (shiitake, Swiss brown) […]
- Categories: smoked fish
A light and refreshing smoked fish recipe with the bite of lemon and caperberry. Serves: 4. Chef: Paulie Hooton 500gm freshly smoked fish 300gm Agria potato, cut into quarters Lupi Extra Virgin Olive Oil Salad: 1 tomato, cut into quarters ½ cup caper berry ½ cup gherkins, sliced ½ avocado, sliced ½ witlof ¼ […]
- Categories: smoked fish
Use your favourite smoked fish with a pasta of your choice matched with fresh vegetables and herbs. Serves: 4. Chef: Paulie Hooton 450gm hot smoked fish fillet, flaky eg: salmon, trevally or warehou 500gm linguine (or other pasta) Lupi Extra Virgin Olive oil ½ medium red onion, sliced ½ cup cherry tomatoes, halved […]