Creatures of The Sea

Creatures of the Sea
My Travelling Kitchen
Kimberly Parsons
Kimberly Parsons
Seared Tuna Steaks with Pistachio Crust & Papaya Salsa Cod Fillets with Red Pepper & Hazelnut Salsa Squid & Chorizo with Black Olives & Red Pepper Herby Salmon Seared Snapper with Fragrant Herbs Scallops with Citrus Dressing & Sprouts Prosciutto-Wrapped Ocean Trout with Roast Sweet Potato Barbeque Prawn, Octopus & Chorizo Salad Crab & Coconut broth Braised Octopus with Oregano Salt and Pepper Squid Mirin & Soy Glazed Salmon Spiced Rare Tuna, Avocado & Pickled Beetroot Salad Stuffed mussels Pan-Seared Scallops with Sage & Rocket & Israeli Salad Fried Calamari with Fennel Salt & Saffron Mayonnaise Stuffed Squid
Kimberly Parsons
Seared Tuna Steaks with Pistachio Crust & Papaya Salsa

Serves 6 Ingredients 150g shelled pistachio nuts Grated zest of 1 lemon 6 tuna steaks 2 tbsp olive oil 5 tbsp Dijon mustard Coarse sea salt and freshly ground black pepper Papaya Salsa 1 mini cucumber 1 large, ripe papaya, peeled, seeded and cut into 1cm cubes (pineapple could also be a good substitute) 1 large, ripe mango, peeled, stoned and chopped finely 2 red chillies, seeded and finely chopped 10g fresh ginger, peeled and grated 1 small red onion, finely chopped Grated zest and juice of 2 limes Tbsp Thai fish sauce 4 tbsp olive oil 2 tbsp castor sugar Method Start with the salsa. Peel the cucumber, halve it lengthways, then scoop out and discard the seeds. Cut it into 1cm dice and put it in a bowl. Add all the rest of the salsa ingredients, stir well and season with salt and pepper. Taste and adjust the seasoning, then chill. It is advisable to allow it to rest for at least an hour for all the flavours to combine. Preheat the oven to 250, or as high as it will go. Chop the pistachios, preferably in a food processor, until you get fine crumbs. Scatter them on a baking tray and mix with the lemon zest and set aside. Take the tuna steaks and brush with olive oil and season with salt and pepper. Place a griddle pan or a heavy cast iron pan over a high heat and leave for a few minutes to heat up. Place the tuna steaks in the pan and sear lightly for 3 to 4 minutes in total on each side. Remove from the pan and allow to cool a little. Now brush the tuna generously with the mustard and then roll it in the chopped pistachio mixture, using your fingers to cover any bare patches. Place the tuna in a baking paper lined baking tray, transfer to the oven and roast for 5-6 minutes. Check carefully (stick a knife into it; it should come out cold) as it might not take that long. What you want is slightly raw centre with a 1-2cm ring of cooked meat around it. Remove from the oven. To serve, plate tuna on plates with papaya salad next to it or on top.
Kimberly Parsons
Kimberly Parsons
Cod Fillets with Red Pepper & Hazelnut Salsa

Serves 4 Ingredients 4 large Cod Fillets (from the centre of the fish), each about 220g 3 tbsp sunflower oil 50g butter, diced Salt and pepper For the salsa: 2 red peppers 6 tbsp olive oil 15g hazelnuts 15g chives, chopped 1 inch fresh ginger root, grated Juice and zest of 1 lemon 2 tbsp cider vinegar Method For the salsa, preheat the oven to 200. Quarter the peppers and remove seeds. Put them in a baking tray and toss with 2 tablespoons of the olive oil and a generous pinch of salt. Roast them in the oven for about 20 minutes, until they are cooked through and slightly charred. Transfer to a bowl, cover with cling fils and leave to cool. Keep any of the roasting juices. Roast the hazelnuts on a separate baking tray for 10 minutes, until they are lightly coloured. Allow them to cool down and then rub with your hands to remove the skins. Chop them roughly. When the peppers are cool, peel them and cut into 5mm dice. Mix with the hazelnuts, the remaining olive oil and all the rest of the salsa ingredients. Taste and adjust salt and pepper. Season the fish fillets. If you have 2 large non-stick frying pans, heat them at the same time and divide the sunflower or vegetable oil between them. When it is just beginning to smoke, put in the fish, skin side down and keep pressing down and checking underneath, the skin should urn crispy and golden brown. You will see the flesh beginning to turn opaque. When it has turned white almost all the way through, turn it over. Divide the butter between the 2 pans. Tilt each pan containing the fish towards you so that the buttery juices collect in one spot, and then spoon this over the fish fillets. Lift the fish out and serve on hot plates. Serve salsa on top of the Cod Fillets. Serve immediately.
Kimberly Parsons
Kimberly Parsons
Squid & Chorizo with Black Olives & Red Pepper

Serves 6 Ingredients 1 kg baby squid 400g chorizo sausage 4 tbsp olive oil 1 onion, peeled and diced 2 carrots, peeled and finely diced 1 celery stick, diced 3 garlic cloves, peeled and crushed 3 thyme sprigs 4 bay leaves 1 small red chilli Sea salt and freshly ground black pepper Zest of 1 orange 1 red pepper, halved. Cored, deseeded and cut into strips 350ml red wine 400g can good quality chopped tomatoes About 12-18 little black olives To serve: Toasted Ciabatta bread 1 garlic clove, halved Method Clean the squid by puling the tentacles and head from the body. Cut the tentacles from the head, discarding the head. Remove the transparent quill from the body and the soft, gooey matter. Rinse the body pouch and tentacles gently under water, drain and set aside. Slice the chorizo on the diagonal into 1cm thick slices. Heat 3 tbsp olive oil in a deep, heavy based saucepan. Add the onion, carrots, celery, garlic, thyme and bay leaves. Crumble in the dried chilli and season with a good pinch of sea salt. Twist the zest with your fingers (to release its fragrance) and drop into the pan. Cover and sweat over a very low heat for 15 minutes, stirring occasionally. Add the red pepper and sweat for a further 5 minutes. Pour in the wine and turn up the heat so that it bubbles and reduces slightly. Add the chopped tomatoes, stir well and cook uncovered for 10 minutes. The idea is to reduce the sauce and intensify the flavour. Meanwhile, heat 1 tbsp olive oil in a frying pan. When smoking, add the chorizo slice and brown quickly on both sides. Tip straight into the tomato mixture, along with the orange, smoky flavoured oil from the pan. At this point, add the olives and simmer for a minute or two. Check the seasoning you will probably need just a little pepper and perhaps a small pinch of salt just to bring it all together. Pour off excess oil from the frying pan, then place over a high heat. In small batches quickly brown the squid in the very hot pan for no more than a minute, then drop them straight in the inky stew. Turn off the heat while you grill the bread on both sides. Rub the toast slices with the cut garlic clove. Ladle the stew into warm bowls, discarding the herbs and orange zest. Serve straight away, with the hot garlicky toast. My Travelling Kitchen Kimberly Parsons
Herby Salmon
Serves 6 Ingredients 3 large fillets salmon trout or salmon Plain flour, seasoned Olive Oil 125ml white wine 60ml water 2 garlic cloves 4-5 handfuls of fresh herbs including parsley, sage, mint, thyme, marjoram, nipotella 1 handful grated parmesan 1 handful toasted pine nuts Zest of 1 lemon Butter Method Preheat the oven to 220. Dust each of the fillets on both sides with seasoned flour. Oil a baking dish large enough to hold all of the fillets and add the fish, wine and water. Finely chop the herbs and garlic and combine with cheese, pine nuts and zest. Spoon this mixture evenly on top of the fish. Spoon some of the liquid over and dot with butter. Put in the oven for 15-20 mins being careful not to dry out the fish.
Seared Snapper with Fragrant Herbs

Serves 2 Ingredients 25g fresh root ginger 1/3 cup extra virgin olive oil 2 sliced garlic cloves 2 seeded and sliced red Birdseye chillies 4 sliced spring onions 1 tablespoon each of chopped fresh basil, coriander, dill, mint and parsley juice of lemon 2 tablespoons sweet soy sauce 2 x 375-400g red snapper Method Peel 25g fresh root ginger and cut into thin sticks. In a frying pan, heat 1/3 cup extra virgin olive oil, then gently fry the ginger with 2 sliced garlic cloves and 2 seeded and sliced red Birdseye chillies for 2 minutes or until soft. Add 4 sliced spring onions and 1 tablespoon each of chopped fresh basil, coriander, dill, mint and parsley and fry for 30 seconds. Add the juice of lemon and 2 tablespoons sweet soy sauce, then set aside and keep warm. Meanwhile, slash each side of 2 x 375-400g red snapper, brush with extra virgin olive oil and season inside and out with salt and pepper. Cook on a hot grill for 3-4 minutes on each side or until cooked through. Rest briefly, transfer to a serving dish, spoon over the herbs and serve immediately. My Travelling Kitchen Kimberly Parsons
Kimberly Parsons
Scallops with Citrus Dressing & Sprouts

Serves 4 Ingredients Scallops 1 tbsp extra-virgin olive oil 12 scallops, in shell 50 gm sunflower sprouts 50 gm baby red chard (see note) Citrus dressing 250 ml (2 oranges) orange juice 50 ml (1 lemon) lemon juice 2 tbsp golden caster sugar 1 tsp shoyu (see note) 1 tbsp extra-virgin olive oil 2 tsp mirin 1 golden shallot, finely chopped Method For citrus dressing, combine orange and lemon juice and sugar in a saucepan and simmer over medium heat for 10 minutes or until reduced to cup. Whisk in remaining ingredients and season to taste. Heat olive oil in a frying pan over high heat. Remove scallops from shells and season to taste, add to pan and cook for 30 seconds each side. Return scallops to shells and drizzle with citrus dressing, top with sprouts and baby red chard and serve immediately. My Travelling Kitchen Kimberly Parsons
Kimberly Parsons
Prosciutto-Wrapped Ocean Trout with Roast Sweet Potato

Serves 4 Ingredients 1kg sweet potato 2 tablespoons extra virgin olive oil 2 chopped garlic cloves 1 tablespoon chopped fresh rosemary 4 x 200g skinless ocean trout fillets 4 slices of prosciutto Method Peel and cube 1kg sweet potato, then mix with 2 tablespoons extra virgin olive oil, 2 chopped garlic cloves, 1 tablespoon chopped fresh rosemary and a little salt and pepper. Roast in the oven at for 30 minutes in a moderate oven until tender. Meanwhile, using tweezers remove any bones from 4 x 200g skinless ocean trout fillets and season with salt and pepper. Wrap each fillet with 1 slice of prosciutto, brush with a little extra virgin olive oil and cook on a hot grill for 3-4 minutes on each side or until cooked through. Rest briefly, and then serve with the roasted potato.
Barbeque Prawn, Octopus & Chorizo Salad

Serves 4 Ingredients 2 sprigs rosemary, to brush grill extra oil, to brush grill 1 punnet cherry tomatoes, halved 3-4 tablespoons olive oil 1 medium bulb fennel, halved, core removed, thinly sliced (reserve fronds/tips) 1 orange, juiced 500g baby octopus, cleaned and halved 1kg green prawns, peeled and de-veined 2 chorizo sausages, sliced on an angle sea salt and cracked black pepper, to taste 1-2 teaspoons sugar Method Pre-heat barbeque to a medium-high heat. Brush with rosemary and olive oil. Place halved tomatoes in a large bowl, drizzle with olive oil and crush lightly using a potato masher or fork. Season lightly. Add sliced fennel and orange juice. Set aside. Toss the octopus and prawns in a little olive oil. Season lightly and place on barbeque. Place chorizo on barbeque, cooking alongside seafood. When cooked; sprinkle the seafood and sausage with sugar. Toss briefly to caramelise. Transfer, while still hot, to the salad. This will help to infuse and release the flavours. Tumble salad ingredients briefly to combine. Garnish with fennel fronds and serve immediately. My Travelling Kitchen Kimberly Parsons
Crab & Coconut broth

Serves 6 Ingredients 1 ripe tomato, scored 2 tsp vegetable oil 1 tbsp black mustard seeds 1 tsp fenugreek seeds 3 long green chillies split lengthways 2 Spanish onions, finely chopped tsp ground turmeric 10 fresh curry leaves 5 gm (2cm) piece of ginger, finely grated 330 ml (1 1/3 cups) coconut milk 1 tsp fennel seeds 200 gm blue swimmer crab meat, picked 1 cup coarsely grated coconut flesh 500g steamed basmati rice (200gm or 1 cup uncooked) Method Blanch tomato until skin splits, then refresh. Drain, peel, remove seeds (discard), coarsely chop flesh and set aside. Heat 1 tsp oil in a large saucepan over high heat, add half the mustard seeds and stir occasionally until they start to pop (1-2 minutes). Add fenugreek seeds, chilli and half the onion and stir occasionally until starting to soften (5-7 minutes). Add turmeric, tomato, 6 curry leaves and half the ginger and stir occasionally until fragrant (2-3 minutes). Add coconut milk and simmer to infuse (8-10 minutes). Add 330ml of water, bring to the boil, season to taste and keep warm. Heat remaining oil in a pan over high heat, add remaining mustard seeds and stir occasionally until they start to pop (1-2 minutes). Add fennel seeds, remaining ginger and onion and stir occasionally until starting to soften (2-3 minutes). Add crab and 2 tbsp coconut broth. Stir through grated coconut and remaining curry leaves and keep warm. Divide rice evenly among bowls, top with crab mixture, ladle over broth and serve immediately.
Kimberly Parsons
Braised Octopus with Oregano

Serves 6 Ingredients 600 gm baby octopus (about 10) 1 onion, coarsely chopped 2 long red chillies, split lengthways 4 garlic cloves, bruised 60 ml ( cup) olive oil cup flat-leaf parsley leaves, coarsely torn 2 tbsp oregano leaves 40 ml extra-virgin olive oil 1 lemon, juice and finely grated rind only To serve: crusty bread Method Remove heads from octopus by cutting below the eyes and above the tentacles and discard. Remove beak from centre of tentacles by pushing through from the cut side with your finger and discard. Combine tentacles with onion, chilli, garlic and olive oil in a bowl and set aside. Heat a large saucepan or casserole over a low heat, add octopus mixture, cover and simmer until tender (1-1 hours). Remove from heat and set aside to cool to room temperature. Whisk herbs, extra-virgin olive oil, lemon juice, rind and 1 tbsp braising liquid in a bowl and season to taste. Remove octopus from liquid (discard liquid), combine in a bowl with herb dressing, season to taste and serve with bread.
Kimberly Parsons
Salt and Pepper Squid

Serves 2 Ingredients 75g cornflour approx. 500ml groundnut oil (to come about 1cm up in a frying pan) 2 tablespoons Maldon salt 2 tablespoons black peppercorns 500g baby squid, cut into rings, tentacles left un-chopped lemon for squeezing Method Put the oil in a frying pan over a high heat. Bash the salt and peppercorns in a pestle and mortar till a bit more than bruised but not quite pulverised, and combine this mixture in a freezer bag with the cornflour, adding the squid and tossing to coat well but not heavily. When the oils very hot not quite smoking but nearly fry the squid (knocking any excess cornflour back in the bag first) in batches (about four, probably) and cook each batch for about a minute or so till just crisp on the outside and still sweet and tender within. You probably wont need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with kitchen towel. After the squids sat for about half a minute, remove the greasy towel though sometimes, I dispense with this faddy stage squeeze lemon over and eat with your fingers quickly.
Kimberly Parsons
Kimberly Parsons
Mirin & Soy Glazed Salmon

Serves 4 Ingredients 80ml mirin (Japanese sweet rice wine) 50g light brown sugar 80ml soy sauce 2 tbsp grated ginger 2 tsp lemon juice 4 x 125g pieces salmon Method Stir the mirin, soy sauce, ginger, brown sugar and lemon juice together in a bowl until combined. Put the salmon in a shallow dish, pour mixture over it and marinate in the fridge for at least an hour or overnight. Heat a large non-stick frying pan on the hob. Remove the salmon from the marinade (reserving the marinade) and cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over. Place salmon on a baking tray and cook in the oven for about 8 minutes until still a little pink inside but cooked. Meanwhile, place the reserved marinade in a saucepan and bring to the boil, then reduce the heat and simmer for 10 minutes, or until syrupy or like thin caramel. Remove salmon from the oven when cooked and place on plates with a bed of wild rice and drizzle the reduced marinade over the top and into the rice.
Spiced Rare Tuna, Avocado & Pickled Beetroot Salad

Serves 6 Ingredients 1 tbsp coriander seeds, dry roasted 750 gm yellow fin tuna, tail-end 2 beetroot (about 350gm), peeled 1/3 cup sherry vinegar 3 tsp caster sugar 250 gm baby spinach leaves 2 avocados, halved, seeded and thinly sliced 150 gm marinated feta, drained and coarsely crumbled cup pistachio oil Method Crush coriander seeds in a mortar using a pestle, and spread over an oven tray, sprinkle with sea salt and freshly ground black pepper to taste, then roll tuna over seasonings to coat. Heat olive oil in a large frying pan, add tuna and cook over high heat, turning occasionally, for 3-4 minutes or until golden, then transfer to a chopping board to cool slightly, then, using a sharp knife, cut into thin slices. Using a mandolin, thinly slice beetroot into rounds and place in a large bowl, add cup sherry vinegar and sugar and marinate for 10 minutes, then drain beetroot. To serve, divide beetroot, tuna, spinach and avocado among 6 plates, top with feta, then drizzle with remaining sherry vinegar and pistachio oil. My Travelling Kitchen Kimberly Parsons
Kimberly Parsons
Stuffed mussels
Serves 4 Ingredients 600 gm mussels 40 gm prosciutto, finely chopped 1 clove of garlic, finely chopped tsp dried chilli flakes 80 ml (1/3 cup) extra-virgin olive oil 1/3 cup coarse breadcrumbs 80 ml (1/3 cup) tomato passata 1 tbsp each of finely chopped mint, oregano & basil To serve: lemon wedges Method Place mussels in a colander, then place over a saucepan of simmering water, cover and steam for 2-3 minutes or until mussels open. Remove from heat and, when cool enough to handle, remove one shell from each mussel and discard. Arrange mussels on an oven tray and season to taste with sea salt and freshly ground black pepper. Combine prosciutto, herbs, garlic and chilli in a bowl and mix to combine. Add olive oil, breadcrumbs and passata, season to taste and mix to combine. Place heaped teaspoons of herb mixture on each mussel, bake at 200C for 6-7 minutes or until bubbling, then serve immediately with lemon wedges.
Kimberly Parsons
Pan-Seared Scallops with Sage & Rocket & Israeli Salad

Serves 4 Ingredients 1 tbsp olive oil 24 scallops, roe on 80 gm unsalted butter, coarsely chopped 1/3 cup thinly sliced sage leaves 100 gm rocket leaves To serve: lemon wedges Israeli salad 1 vine-ripened tomato, seeds removed and finely chopped 1 Lebanese cucumber, finely chopped Spanish onion, finely chopped red capsicum, finely chopped 60 ml ( cup) extra-virgin olive oil 1 lemon, juice only Method For Israeli salad, combine all ingredients and season to taste with sea salt and freshly ground black pepper. Heat oil in frying pan over high heat, add scallops and season to taste. Cook for 30 seconds each side or until golden, add butter and sage to pan and cook for another minute or until butter melts. To serve, combine Israeli salad and rocket leaves, arrange on plate with scallops and lemon wedges.
Kimberly Parsons
Fried Calamari with Fennel Salt & Saffron Mayonnaise

Ingredients 2 tablespoons sea salt 2 tablespoons fennel seeds 1 pinch saffron threads soaked in 3 tablespoons boiling water 200ml (3/4 cup) good quality mayonnaise Sea salt and black pepper lemon, juiced 700g cleaned calamari with tentacles 800ml cottonseed oil 200g plain flour Rocket leaves, to serve Lemon wedges, to serve Method Grind salt and fennel seeds in a coffee grinder or mortar and pestle. Place saffron and water in a medium bowl, and then add mayonnaise, salt and pepper and lemon juice. Stir to combine. Use a sharp knife to score calamari, then cut into bite sized pieces and halve tentacles. Heat cottonseed oil in a shallow pan over high heat. Dust calamari with flour and shake off excess. Fry calamari in hot oil in batches for about 3 minutes each or until golden and just cooked. Drain on paper towel. Sprinkle fennel salt over calamari to taste. Serve calamari on top of rocket, accompanied by saffron mayonnaise and lemon wedges.
Kimberly Parsons
Kimberly Parsons
Stuffed Squid
Serves 6-8 Ingredients 8 medium sized calamari, about 15cm in length, about 120g each 6 garlic cloves, peeled and chopped finely 30g chopped parsley 3 salt packaged anchovies, cleaned and filleted or 6 fillets in olive oil, drained and roughly chopped 100g small peeled prawns, roughly chopped 8 tablespoons olive oil 150g breadcrumbs 2 eggs, lightly whisked 250ml white wine Method Preheat the oven to 200C. To clean the calamari pull the tentacle part out of the body. From the inside of the body, pull out the transparent bone and discard. Rinse well under cold running water. Hold the tentacles firmly with one hand, squeezing out the little beak bone and cut it away, leaving the tentacles whole. They should resemble a neat crown. Rinse. Chop up the tentacles and put them into a bowl. Add the garlic, parsley the chopped up anchovy fillets and the prawns. Season lightly with salt and pepper, depending on the saltiness of the anchovies. Add 5 tablespoons of the olive oil and the breadcrumbs. Mix in the eggs. Stuff each calamari with the mixture to a couple of centimetres from its opening. Pushing it in firmly with your hands or a teaspoon. Secure closed with a toothpick. Heat the remaining 3 tablespoons of the olive oil in a wide saucepan, preferably an oven proof one. lightly brown the calamari on all sides. Add the wine, season lightly and continue cooking for a few minutes more, until some of the wine evaporates. Add about 250ml of water and transfer the dish to a hot oven. Cook for about 30 minutes, turning them over halfway. The calamari should be soft. Serve hot or cold, whole or in slices, as they are or with a few drops of lemon juice. My Travelling Kitchen Kimberly Parsons
Kimberly Parsons

Creatures of The Sea

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Creatures of the Sea