Recipes
- 01 Tuna romesco
Preparation time less than 30 mins
Cooking time less than 10 minsIngredients
2 Magnifica’s Superfrozen tuna chunks
2 sprigs of fresh thyme seasoning
For the sauce:
1 slice of good white bread, cut into dice
½ red chilli, diced finely
2 cloves of garlic, peeled and finely chopped
3 plum tomatoes
100g/3½oz toasted, flaked almonds
½ jar roasted red peppers
1 lemon, juice only
50ml/2fl oz virgin olive oil
lemon wedges
Method
1. To make the sauce, gently fry the bread, chilli and garlic in a pan with a little oil until it begins to colour.
2. Place in a blender with the tomatoes, almonds and peppers. purée the mixture adding the lemon juice and a little of the olive oil. Season to taste.
3. Add the thyme to the remaining oil and lightly brush over the tuna. Season the fish. Reserve any oil for dressing.
4. Griddle the tuna on a hot griddle for a few minutes on each side.
5. Place on the serving plate with the romesco sauce on the side. Add a wedge of lemon and drizzle with the thyme flavoured oil and serve.
- 02 Tuna tartare (ahi poke)
Preparation time less than 30 mins
Cooking time no cooking required
Ingredients
2 x 200g/7oz Magnifica’s Superfrozen tuna steaks
2 gherkins, finely chopped
1 tbsp Dijon mustard
1 red onion, very finely chopped
1 lime, juice only
1 tbsp finely chopped coriander stems
1 tbsp light soy sauce
salt and freshly ground black pepper
Melba toast, to serve
Method
1. Slice the tuna into thin slices. Cut across into strips, then turn the strips 90 degrees and cut again into tiny cubes.
2. Place the chopped tuna into a bowl. Add the gherkins, mustard, red onion, lime juice, coriander stems and soy sauce. Mix together well and season, to taste, with salt and freshly ground black pepper.
3. Spoon equal amounts of the mixture into four 5cm/2in chefs' rings placed on four small plates.
4. Press the tuna mixture well into the rings, then remove the rings and serve with Melba toast.
- 03 Crab and coriander tart
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the filling
3 eggs, 1 egg yolk
400g/14oz Magnifica’s King crab meat, fresh or frozen
300ml/10fl oz cream
1 tbsp lemon juice
2 tbsp chopped coriander
1 tsp grated ginger
¼ to ½ red, de-seeded chilli (may need to add more) OR ½tsp Tabasco to taste
50g/2oz grated parmesan
salt and freshly ground black pepper
For the pastry
1 x recipe of savoury pastry
Follow pastry packet instructions and line out 27cmx3cm or a 30cmx2cm tin and bake blind
For the chunky tomato salsa
4 ripe tomatoes, chopped
1 tbsp onion or spring onion, chopped
1-2 cloves of garlic, crushed
½-1 chilli, finely chopped
1 heaped tbsp chopped coriander
½ lime, juice only
salt and freshly ground black pepper
pinch of sugar
Method
1. preheat oven to 180C/356F/Gas 4.
2. Whisk the eggs and yolk, add the rest of the ingredients, except the parmesan and the seasoning.
3. Add salt and pepper to taste, and pour into the baked pastry in the tin.
4. Sprinkle with parmesan and bake for 40 minutes, until it feels firm to the touch in the centre.
5. To make the tomato salsa, mix all the ingredients together and season with the salt, pepper and a pinch of sugar.
6. Serve with chunky tomato salsa on the side.
- 04 Tiger prawn jambalaya
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Description
This is one of the easiest and nicest rice dishes, and its origins are in the traditional Cajun cooking of America. It's very easy to adapt it to whatever you have handy - fish, chicken or even pork.
Ingredients
8 raw Pacific Black Tiger Prawns, shell on, fresh or frozen, or you could use cooked Mediterranean prawns in their shells
4oz/110g chorizo sausage, peeled and cut into 3/4 inch (2 cm) pieces
1-2 tablespoons olive oil
1 medium onion, peeled and cut into 1/2 inch (1 cm) slices
2 cloves garlic, peeled and crushed
2 sticks celery, trimmed and sliced into 1/2 inch (1 cm) pieces on the diagonal
1 green chilli, deseeded and finely chopped
1 yellow pepper, deseeded and cut into 1/2 inch (1 cm) slices
6fl oz/175ml white basmati rice
1 tsp Tabasco sauce
3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped
1 bay leaf
1 tbsp roughly chopped flat-leaf parsley, to garnish
2 spring onions, trimmed and finely sliced, to garnish
salt and freshly milled black pepper
You will also need a 10 inch (25.5 cm) frying pan with a lid.
Method
Begin by bringing a pan with 1 pint (570 ml) of water to simmering point. If using raw prawns, drop them into the water for 3 minutes. After that, remove them with a draining spoon, reserving the cooking liquid. (Cooked prawns will not need this pre-cooking.) Now set aside two whole prawns and shell the rest. To do this, just remove the heads by giving them a sharp tug, then simply peel off the rest - which comes away very easily - but leave the tails intact as this makes them look nicer. Now remove the black vein from the back of each prawn, which will come away easily using the point of a sharp knife. Next place the shells in the pan of water and simmer for 30 minutes, without a lid, to make a nice prawn-flavoured stock, then drain and discard the shells. Pour the hot stock into a jug and cover with a plate to keep warm.
Now heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when it's hot, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to. Now stir in the rice to get a good coating of oil, then measure out 12 fl oz (340 ml) of the reserved stock and add the Tabasco to it. Next add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check the rice is cooked and return the shelled and the two reserved shell-on prawns to the pan, adding a little more stock if necessary. Cover with a lid for 5 more minutes, then serve garnished with the chopped parsley and spring onions.
- 05 Chargrilled Pacific Black Tiger prawns with a crunchy nut dressing, egg fried rice and mango salsa
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the chargrilled prawns
4 tiger prawns
2 tsp olive oil
salt and freshly ground black pepper
For the crunchy nut dressing
2 tbsp soy sauce
1 lime, juice only
1 tbsp caster sugar
30g/1oz root ginger, peeled
30g/1oz cashew nuts, crushed
1 spring onion, chopped
handful fresh mint, chopped
handful fresh coriander, chopped
For the egg fried rice
2 tbsp vegetable oil
2 spring onions, roughly chopped
250g/9oz jasmine rice, cooked according to packet instructions
1 free-range egg, beaten
2 tsp soy sauce
1 tbsp fresh parsley, chopped
1 tbsp fresh coriander, chopped
For the mango salsa
½ mango, peeled and sliced into 1cm/½ cubes
2 tbsp fresh basil, chopped
2 tbsp fresh mint, chopped
2 tsp clear honey
½ lime, juice only
Method
1. For the chargrilled prawns, rub the prawns in the oil and season well with salt and freshly ground black pepper.
2. Heat a griddle pan until it is smoking hot. Add the prawns to the pan and fry for three minutes or until coloured and cooked through.
3. For the crunchy nut dressing. Place the soy sauce, lime juice and sugar into a small saucepan.
4. Grate the ginger onto the centre of a clean jay cloth or muslin. Wrap the jay cloth or muslin around the ginger and squeeze the juice through the material into the saucepan.
5. Cook the mixture over a medium heat for five minutes.
6. Add the cashew nuts, spring onion, mint and coriander to the saucepan and mix well. Then pour the mixture into a clean bowl.
7. For the egg fried rice, heat the oil in a wok until smoking hot. Add the spring onions to the wok and cook for three minutes. Add the cooked rice and cook for one minute.
8. Add the egg to the wok and stir quickly.
9. Add the rest of the egg fried rice ingredients to the wok and mix well.
10. Place the rice into a lightly oiled, small bowl and press the rice down into the bowl. Turn the rice out onto a clean serving plate.
11. For the mango salsa, place all the mango salsa ingredients in a small bowl and mix well.
12. To serve, place the chargrilled prawns on to the plate alongside the rice. Pour the dressing over the rice and prawns and serve with the mango salsa in a bowl on the side for dipping.
- 06 Herb-crusted red snapper with pan-fried ackee and tomato and okra chutney
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the herb-crusted red snapper
1 red snapper fillet, skinned
55g/2oz cashew nuts
small handful fresh flatleaf parsley
small piece fresh coconut, flesh only
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tbsp Dijon mustard
For the ackee
1 tbsp vegetable oil
¼ onion, chopped
1 garlic clove, chopped
150g/5½oz canned ackee, drained
salt and freshly ground black pepper
For the tomato and okra chutney
1 tsp vegetable oil
55g/2oz okra, sliced lengthways
1 tbsp tomato purée
2 tbsp white wine
2 tbsp white wine vinegar
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the herb-crusted red snapper, place the snapper fillet onto a non-stick baking sheet.
3. Place the cashews, parsley, coconut and vegetable oil in a food processor and pulse to combine. Season with salt and freshly ground black pepper.
4. Spread the mustard over the fish and press the crust mixture on top.
5. Transfer to the oven and bake for 8-10 minutes, or until the crust is golden-brown and the fish is cooked through.
6. For the pan-fried ackee, heat the vegetable oil in a pan over a medium heat, add the onion and fry until soft. Add the garlic and ackee and fry until crisp. Season, to taste, with salt and freshly ground black pepper.
7. For the chutney, heat the oil in a pan over a medium heat, add the okra, tomato purée, wine and vinegar and simmer until the liquid is reduced by half and the the okra is tender.
8. To serve, spoon the chutney into the centre of a plate and top with the fried ackee and the red snapper.
- 07 Snapper fillets with piri piri bean salad
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
For the piri piri bean salad
2 scotch bonnet chillies, chopped
2 dried poblano chillies, chopped
1 red pepper, flesh chopped
2 garlic cloves, chopped
100ml/3½fl oz olive oil, plus 1 tbsp extra for frying
50ml/2fl oz ready-made mango juice
1 red onion, peeled, finely chopped
410g/14½oz can mixed beans (such as green beans, kidney beans, black-eyed beans, borlotti beans and haricot beans), drained and rinsed
1 tbsp chopped fresh parsley leaves
For the snapper
2 knobs of butter
4 x 225g/8oz red snapper fillets, trimmed
To serve
1 orange, segmented
4 handfuls watercress leaves
Method
1. Preheat the oven to 150C/300F/Gas 2.
2. For the piri piri bean salad, place the scotch bonnet chillies, dried poblano chillies, red pepper and garlic into a roasting tray. Pour over enough olive oil to cover. Roast in the oven for 30 minutes, then remove from the oven and set aside to cool.
3. Transfer the contents of the roasting tray to a food processor and blend until completely smooth. (If you prefer a smoother sauce, pass the chilli oil mixture through a sieve at this stage.) Add the mango juice to the piri piri sauce and blend again until well combined.
4. Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the onion and mixed beans and fry for 4-5 minutes, or until softened. Add the piri piri sauce and stir well to coat the onions and beans. Continue to cook until the sauce has warmed through. Add the chopped parsley and mix well.
5. For the snapper, in a separate frying pan, heat the butter over a medium heat until it is foaming. Add the red snapper fillets and fry for 1-2 minutes on each side, or until crisp and golden-brown on both sides.
6. To serve, divide the piri piri bean salad equally among four serving plates. Place one of the snapper fillets on top of each portion. Mix the watercress and orange segments together and spoon alongside.
- 08 Steamed tilapia with a pepper, spinach and rice stuffing
Ingredients
1 tbsp olive oil
¼ onion, finely chopped
1 garlic clove, crushed to a paste with a knife
1 tsp fresh root ginger, grated
¼ red pepper, finely sliced
1 handful fresh spinach leaves
2 tbsp cooked rice
50ml/2fl oz white wine
1 tilapia fillet
3 slices lemon
Method
1. In a pan, heat the oil and gently fry the onion, garlic and ginger for 2-3 minutes to soften, then add the pepper, spinach and rice and fry for a further 2-3 minutes.
2. Add the wine to the pan and turn up the heat to reduce the volume of liquid. Once the volume of liquid has reduced by at least half, spread the vegetable mixture onto the flesh side of the fish fillet, lay the lemon slices on top of the fish and place it onto a plate. Cover with cling film and microwave on full power for 3-4 minutes.
3. To serve, place the cooked fish onto a serving plate.
Find out more about these ingredients and techniques:
- 09 Hot-smoked salmon with choucroute
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
For the choucroute
110ml/4fl oz extra virgin olive oil
1 white cabbage, finely shredded
2 garlic cloves, crushed
1 bay leaf
200ml/7fl oz vegetable stock
2 tbsp sultanas
For the hot smoked salmon
600g/1lb 5oz St James hot-smoked salmon
Method
1. Preheat the oven to 210C/410/Gas 7.
2. For the choucroute, heat a large saucepan over a gentle heat and add the olive oil, cabbage, garlic and bay leaf. Stir for 1-2 minutes to combine then add the vegetable stock.
3. Bring the stock to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 40 minutes.
4. Remove the lid, add the sultanas and continue to cook until all of the liquid has evaporated.
5. For the salmon, place the hot-smoked salmon onto a baking tray and place into the oven to cook for 5-10 minutes, or until heated through.
6. To serve, slice the hot-smoked salmon and place onto plates. Place a generous spoonful of choucroute alongside.
- 10 Swordfish with truffles
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the swordfish
4 x 180g/5½oz Premium Swordfish Steaks skin less
1 black truffle, thinly shaved
salt and freshly ground black pepper
2 tbsp plain flour
55g/2oz butter
1 tbsp olive oil
½ lemon, juice only
To serve
250ml/9fl oz hot vegetable stock
1 lemon, zest and juice
400g/14oz broad beans, podded
handful fresh baby spinach
salt and freshly ground black pepper
200g/7oz cooked mashed potato
lemon wedges, to garnish
sprig fresh parsley, to garnish
Method
1. For the swordfish, make a few incisions into the sides of the fish with a sharp knife and insert a shaving of truffle into the incisions. Season the fish with salt, freshly ground black pepper and dust with a little flour.
2. Melt the butter and olive oil in a frying pan and when the pan is hot, add the fish and cook for three minutes each side, turning occasionally. Squeeze the lemon juice over the swordfish, remove from the heat and set aside.
3. Pour the stock into a large pan, add the lemon zest and simmer for five minutes. Add the broad beans and spinach, season with salt and freshly ground black pepper and allow to wilt for 1-2 minutes. Drain well and set aside.
4. To serve place a spoonful of mashed potato into the centre of a serving bowl, spoon some of the cooking juices from the cooked fish around the potato and place a piece of fish on top. Garnish with lemon and parsley.
News
12
Dec