Seafood Platter

Ingredients:
Crushed ice
16 raw oysters on the half shell
16 raw littleneck clams on the half shell
3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
16 cooked jumbo shrimp, peeled and deveined, with tails on
2 cooked blue claw crabs
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows


Directions
Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.


Mustard Sauce:
1 1/4 cups good mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt


Combine all the ingredients and serve with the seafood.


Yield: 1 1/2 cups


Mignonette Sauce:
2 shallots, minced
3/4 cup good Champagne vinegar or white wine vinegar
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives


Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.


Yield: 1/2 cup


SOURCE

Eastern Oyster

Cornbread Panzanella Salad

Ingredients
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Directions
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.


SOURCE

Special Cornbread

Vegetable Noodle Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 rib celery, sliced (about 1 cup)
• 1 medium carrot, sliced (about 3/4 cup)
• 1 clove garlic, smashed
• 1/4 medium onion, about 1/2 cup
• 1/4 teaspoon kosher salt
• 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
• 4 cups low-sodium chicken broth (1 quart box, or 2 cans)
• Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
• 1/2 lemon, juiced (about 1 tablespoon)
• Freshly ground black pepper
• Serving suggestion: Whole-wheat crackers and cheese sticks

Directions

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved

SOURCE

Fish Fajitas

Ingredients

• 1/2 large avocado
• 1/2 cup natural yoghurt
• 2 lemons, cut into wedges
• olive oil spray
• 2 small courgettes, cut in strips
• 1 red capsicum, cut in strips
• 1 green capsicum, cut in strips
• 1 red onion, cut in thin wedges
• 4 x 125g white fish fillets, such as tarakihi
• 3 teaspoons lemon pepper
• 8 light flour tortillas

Instructions

Step 1 To make guacamole, mash avocado flesh. Add yoghurt and 1 tablespoon lemon juice from 4 lemon wedges. Stir until well combined. Transfer to a bowl and cover until needed.

Step 2 Heat a large non-stick frying pan over a medium heat. Spray vegetables with oil. Cook half the vegetables for 2–3 minutes on each side, or until golden and tender. Transfer to a large plate and cover. Cook remaining vegetables and cover.

Step 3 Sprinkle both sides of fish fillets with lemon pepper. Spray frying pan with oil. Add fillets and cook 2 minutes on each side, or until golden and cooked through. Transfer to a plate and cover.

Step 4 Heat tortillas following packet instructions. Top warm tortillas with cooked vegetables, fish and guacamole, then fold over. Serve with lemon wedges.

Recipe Information

Portions: 4

Time to make: 45 minutes

Total cost of all ingredients:$23.88 / $5.97 per serve

• High fibre

NUTRITION INFORMATION

Energy 2100 KJ (507 Calories)
Protein 32g
Fat 18g
-saturated 5g
Carbs 50g
-sugars 9g
Dietary Fiber 9g
Sodium 1370mg
Calcium 130mg
Iron 3mg


Recipe by:Dixie Elliott
Styling: Trish Heagerty
Photography: Cath Muscat

SOURCE

Fish Fajitas