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Recipe Collection / Seafood

Enjoy the catch of the day with these easy seafood recipes for any occasion.

Seafood tips

Cooking seafood

Preparing seafood

Cooking methods

Clam chowder my way4> 1 hour

Clams & mussels in parcels with green onion butter4< 30m

Fish pie with chorizo4< 60m

Golden fish fingers4> 2 hours

Grilled honey prawn tacos with chilli lime aïoli4> 1 hour

Mussels with tomato, chilli, ginger & spring onions4< 60m

Whole fish with rosemary, garlic & parmesan crumbs4< 60m

Smoked trout and avocado salad8< 30m

Prawns with basil remoulade8< 30m

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Chocolate nougat truffle eggs

25|0 Chocolate nougat truffle eggs200g dark Toblerone chocolate 200ml full cream 1½ Tbsp brandy 150g each of dark and white chocolate, for coating Edible gold powder, to decorate (from cake decorating and kitchen shops)

Chocolate volcano puddings

20|0 Chocolate volcano puddings20g unsalted butter, softened 1 tablespoon cocoa powder 1 tablespoon caster sugar 150g dark chocolate, chopped 150g unsalted butter, chopped, extra ¼ cup (35g) raisins 2 tablespoons dark rum 3 eggs 3 egg yolks 2 tablespoons caster sugar, extra ½ cup (35g) plain flour cocoa powder, for dusting thick cream or ice-cream, for serving

No-butter scones

20|7 No-butter scones2 cups (300g) self-raising flour 1 cup (250ml) skim milk ¼ cup (70g) low-fat yogurt ¼ cup (60ml) light olive oil jam, to serve

Chocolate and raspberry cup cakes

17|0 Chocolate and raspberry cup cakes1 quantity Chocolate Mud Cake mixture 150g frozen raspberries Chocolate ganache ½ cup (125ml) thickened cream 200g dark eating chocolate, chopped

Easy Easter truffles

16|0 Easy Easter truffles¼ cup cream
1½ cups dark chocolate or white chocolate buttons
½ tsp vanilla essence
½ cup chopped nuts, chocolate sprinkles or coconut

<i>Taste</i> Magazine March 2010 issue

14|5 Taste Magazine March 2010 issueMarch is probably the pick of the year as far as picnics go. The weather has settled and the humidity (especially in Auckland) has diminished. A picnic helps us hold on to the essence of summer in a nice and gentle way. In this month’s issue of Taste, food writer Luca Villari is in a nostalgic mood with his picnic recipes.

Easy chocolate brownies

14|10 Easy chocolate brownies185g dark chocolate, chopped 125g butter, chopped 2 eggs, lightly beaten 1 cup (220g) caster sugar 1 teaspoon vanilla extract 1 cup (150g) plain flour 2/3 cup (70g) walnuts, coarsely chopped

Mocha cupcakes

13|0 Mocha cupcakes1 tablespoon instant coffee granules ¼ cup (60ml) hot water 125g butter, softened ¾ cup (165g) caster sugar 2 eggs 1 tablespoon cocoa powder 1 cup (150g) self-raising flour 2/3 cup (80g) almond meal 125g dark chocolate, melted ¾ cup (180ml) buttermilk coffee beans, to decorate, optional Coffee buttercream 3 teaspoons instant coffee granules 1½ tablespoons hot water 185g unsalted butter, softened 2¼ cups (360g) icing sugar, sifted

Chocolate self-saucing pudding

13|0 Chocolate self-saucing pudding1½ cups self-raising flour
2 Tbsp cocoa
100g butter
½ cup sugar
1 egg, beaten
1 cup milk
1 tsp vanilla essence

Sauce
2 Tbsp cocoa
½ cup sugar
2 cups boiling water

Irish cream and dark chocolate mousse cake

12|0 Irish cream and dark chocolate mousse cake6 eggs, separated ½ cup (80g) icing sugar mixture ¼ cup (25g) cocoa powder 2 tablespoons cornflour 150g dark chocolate, melted 1 tablespoon water 600ml thickened cream 450g dark chocolate, chopped coarsely, extra 3/4 cup (180ml) Irish cream liqueur 1 tablespoon cocoa powder, extra

TasteFind out what's on offer in the March issue of Taste magazine

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