Thai Red Curry Mussels

Thai red curry mussels

Thai red curry mussels

2 kg mussels
2 can coconut milk (800 ml)
olive oil
Thai red curry paste

Clean and debeard  the mussels. Discard any mussels that aren’t tightly closed.

In a large saucepan, heat the olive oil. Add the Thai red curry paste, reduce to medium heat and cook stirring frequently for another minute. Add muscles, stir well and cover the pan. Cook  on medium high heat five minutes, until the mussels are open. Add coconut milk, stir well and bring to the boil.

Finish with a squeeze of lime, and sprinkle with coriander leaves and some chili.

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Curing & Smoking Octopus

Smoked Octopus

The minimum weight for smoking & curing is 2 kg. The octopus should be very fresh.

Remove and discard the head contents and the tooth.  Leave the skin on. No need to wash the octopus or to add more salt. Apply thin layer of olive oil on the octopus.

Let it dry for 2- 3 days on a smoke (spread the tentacles). For next few days let it hang in a cold, dry, windy place & no direct sunlight.

Baked Pesto and Parmesan Oysters

Baked Pesto Parmesan Oysters

1. Make the Basil pesto.
2. Preheat the oven (400F/200C).
3. Wash, clean and open the oysters.
4. Place the oysters onto a baking tray. Put 1/2 – 1 tsp. of pesto onto each oyster and gently spread it over, then sprinkle about 1/2-1 tsp. of grated parmesan over each oyster.
5. Put the baking tray in the oven, bake 3-5 minutes, until the cheese has melted and is bubbling.
6. Serve!

Bavette with Squid in Tomatoes sauce

Bavette with Squid in Tomatoes sauce

2 cans pelati (400 g)
2 medium onions (julienned)
4 cloves garlic (julienned)
100 g pancetta (sliced finely)
2 bay leafs
pinch of dry oregano
small pinch of ground nutmeg
1 tsp. sugar
250 g squid tentacles and squid cut in small pices.
½ tsp garlic powder
Olive oil
300 g bavette pasta

In a large saucepan, heat the olive oil over moderately low heat. Add the onion, pancetta, fresh and dry garlic and cook for a few minutes, stirring every once in a while, until fragrant and golden. If the mixture is too dry, add 2 – 3 tbsp. of water. Add sugar, stir in the pelati and remaining spices and bring to a simmer. Cook on low heat for about 15 minutes. Stir occasionally. Remove from fire, mix well with immersion blender, return to the heat and add squid, cook for 10 more minutes (more or less, until the excess liquid evaporates).

Meanwhile, in a large pot of boiling, salted water, cook the bavette until almost done, about 8 minutes. Drain the pasta.

Add the pasta to the sauce.

Cod eggplant red curry

Cod eggplant curry
Thai red curry paste 
500 g fresh cod
1 small eggplant
1 small onion
1 small kohlrabi (or chayote)
1 can coconut milk
salt

Make the curry paste. Slice the eggplant into quarters and sprinkle the salt all over it. Salt will draw out the vegetable’s moisture and bitterness (It’s a process known as “degorging“). Leave it in a colander for a half an hour.

Cut the onion, kohlrabi and cod in bite size pieces.

Heat the small amount of sunflower oil in a sauce pan and fry the onion on it for few minutes, until golden. Add the thai red curry paste and fry the spice mixture for about a minute. Add coconut milk, bring the mixture to boil, add the vegetables and cook for 10 minutes, add the cod and cook for 5 minutes more.

Serve on top of basmati rice.

Gambas al Ajillo

200 g fresh prawns tails
1 tbsp. lemon juice
splash of olive oil
6 cloves garlic (minced)
1 small piece finger pepper (sliced)
salt and pepper

Season prawns with lemon juice, salt and pepper. Sauté garlic and finger pepper in olive oil. Add shrimps and cook until pale orange.

This recipe is the best with fresh prawns.

Remaining heads and shells are great for prawns stock, just cook them 30 minutes with onion, celery, garlic and carrots.

Tuna steak with Zucchini Spaghetti in a Thai red curry and sweet carrots

Great lunch. Truly worthily of the efforts, and the dishes. Spectacular!

This is our new version of Zucchini Spaghetti in a Thai red curry. We found new improved recipe for the Thai red curry paste and because of the excitement forget to put all the ingredients which usually goes to this recipe. Nevertheless it was great. Different and more complex version you can read here: Zucchini Spaghetti with Scallops in a Thai red curry!

First prepare sweet carrots and then zucchini spaghetti and at the end fry tuna steak.

Sweet carrots preparation
250 g sweet red carrots
2 tbsp. butter
1 tsp. muscovado sugar
pinch of salt
1/3 cup water

Slice the carrots into halts or quarters. Blanche them in boiling salty water for 3 minutes. Put them in a sauté pan with the butter, salt, sugar, and water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze.

Zucchini Spaghetti preparation


500 g zucchini (cut with a mandolin in a spaghetti strips)
splash olive oil
salt and pepper

Heat olive oil in a wok over moderate heat, add zucchini strips to the wok and sauté, tossing gently for about 1 minutes. Season with salt & pepper and immediately remove from heat, but keep them warm.

Thai red curry preparation
1/2 can coconut cream
2 tbsp. Thai red curry paste

Add 1/2 cup coconut creme into a wok over high heat, bring to boil, and cook for 2 minutes. Reduce to medium heat and add Thai red curry paste and cook stirring frequently for another 2 minutes.
Cover Zuchini Spaghetti  with a Thai red curry mixture just before serving.

Tuna steak preparation
350 g tuna steak
salt and pepper
olive oil

Heat the large frying, heavy bottom pan, when hot, add olive oil and fry tuna stakes, 7 minutes on each side. So that they stay nice and moist and little red inside.

Assembly and enjoy!