Seafood Stew

Hello all, here’s a really easy stew recipe for those who love stew and seafood. So please enjoy, and let me know if the recipe worked out for you! I’ve also added a side dish of baked asparagus, works out great with the stew.

Seafood Stew:

you’ll need:  2-1/2 cups of vegetable broth,  6 large tiger prawns, 1 cup of bay scallops, 1 cat fish fillet sliced in 1″ cubes, 1 cup long wild rice, 3 tsp minced garlic, 2 tsp chili powder, 1 cup of red peppers sliced, 1 cup of yellow peppers sliced, 1 yellow onion sliced, 4 tomatoes cut in quarters, 1 can of diced tomatoes (keep the water), 1/4 cup of orange juice

1. In a medium sized pot, add the vegetable broth and wait for it to boil, once boiled add in the chilli powder, rice, and garlic
2. reduce to a low-med heat and allow the rice to simmer for about half an hour/when it’s tender, (keep adding a little bit of vegetable broth from time to time once the liquid is being reduced)
3. Once the rice is tender, on high heat, add in the peppers, fresh and diced tomatoes as well as the onions, let the vegetables cook in the broth
4.  Lastly, add the fish, shrimp, scallops and orange juice, and bring the whole pot to a boil
5. Add salt/pepper for seasoning
..and you’re done!

Baked Asparagus

you’ll need:  2 packs of small baby asparagus, 1 tsp of salt, 1 tsp black pepper, 2 tsp of dried mixed herbs, 2 tsp olive oil

1. Preheat oven to 250 C
2. Wash and drain all the baby asparagus, make sure they’re dry before you place them on the tin foil
3. Once the asparagus have been placed on the tin foil, proceed to add the olive oil, salt, pepper and mixed herbs
4. Place it in the oven for about 15 minutes, the asparagus should appear to be dry on the tips and a little browned
..and you’re done!

Hope these recipes will work out for you, happy cooking everyone!

& I just realized I haven’t done tracks of the day in awhile, so here’s a calming tune from The Drums  for your Tuesday night, enjoy!


Happy Father’s Day!

It’s always hard to reserve tables at restaurants when it’s Father’s Day, so why not make dinner at home and celebrate there?!  For this year’s Father’s Day I created two recipes for my dad – Zesty Prawn Jap Chae served in a pot and Pan fried tomato chutney chicken wings.

  Zesty Prawn Jap Chae

You’ll need:
8 large tiger prawns, 2 medium sized carrots sliced, 1 large head of broccoli chopped, one handful of jap chae,  1/2 white onion sliced, 2 cups of vegetable broth, 3 tsp lime juice,  4 tsp anchovy sauce, 3 tsp pesto, 1/4 cup soy sauce, 2 tsp minced garlic

1. Sprinkle salt and grounded pepper liberally on the tiger prawns (this will give the shell some flavour)
2. In a large pot, pour 2 tsp of olive oil over high heat
3. Once the oil has heated up, sautee the onions and minced garlic for 5 minutes.
4. Dump in the prawns and fry it for 30 sec so that it absorbs the aroma from the onions and garlic.  After 30 sec, pick the prawns out of the pot and set aside.
5. Now, add the carrots into the pot and vegetable broth and turn to medium heat.  Allow the vegetables to cook for 15  minutes while covering the pot.
6. Meanwhile, soak the jap chae in cold water for 2 minutes.
7.  Once the carrots have been cooked for 15 minutes, add 1/2 cup of vegetable broth in the pot along with the chap chae, broccoli, pesto, lime juice, anchovy sauce and soy sauce.
8. On high heat, let the jap chae and broccoli cook for 5 minutes with the pot covered.
9.  After 5 minutes, add the prawns into the pot, and cover on high heat and allow the prawns to be fully cooked. (you may add more vegetable broth along the way depending on how much “soup” you want in the end)

…and you’re done!

Serves 2-3 people

 Pan fried tomato chutney chicken wings

You’ll need:
8 small chicken wings chopped in halves, 1/2 yellow bell pepper sliced, 2 tomatoes crushed, 1/2 onion sliced, 1/8 cup of soy sauce .

1. In a medium sized bowl add the chopped chicken wings and marinate it with 3 tsp of dried garlic bits, 3 tsp of ground pepper and 3 tsp of salt.

2.  In another medium bowl, pour in the crushed tomatoes, and add 2 tsp of salt as well as4 tsp of dried parsley.
3. In a medium sized pan place 2 tsp of olive oil on high heat and add the sliced onions.  Sautee for 5 minutes and add the sliced yellow bell peppers.
4. After 2 minutes, add the chicken wings, pan fry until the skin turns brown.
5. Lastly, add in the tomato chutney and soy sauce, pan fry until the chicken is fully cooked.

..and you’re done!
Serves 2-3 people