Recipes — Australian

Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!

Prep Time

    •    Prep time: 3 minutes
    •    Cook time: 12 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp lemon juice
    •    1/3 cup chopped fresh Italian parsley
    •    5 tbsps Finlandia unsalted butter, divided
    •    Wedges from 1 lemon for garnish, if desired
    •    3 dozen little neck clams, rinsed and scrubbed

Method

1. In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
2. Add wine and lemon juice. Bring to a boil.
3. Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
4. Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.

This great family recipe is thanks to The Blond Cook Recipes at https://theblondcook.com/buttery-garlic-steamed-clams/

Prep Time

    •    Prep and cook time: 40 minutes
    •    Yield: Serves 2

Ingredients

    •    kosher salt
    •    3/4 cup arborio rice
    •    freshly ground pepper
    •    1/3 cup dry white wine
    •    3 tbsps unsalted butter
    •    2 tbsps extra virgin olive oil
    •    2 tbsps chopped fresh chives
    •    1/4 cup chopped fresh parsley
    •    grated zest and juice of 1 lemon
    •    1/3 cup grated parmesan cheese
    •    3 cups low-sodium chicken broth
    •    8 medium sea scallops, muscles removed, patted dry
    •    1 small leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed

Method

1. Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
   
   
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
   
   
3. Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
   
   
4. During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
   
   
5. Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/lemon-herb-risotto-with-scallops-3612442

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 2

Ingredients

    •    1/4 tsp salt
    •    2 large eggs
    •    1/4 cup milk
    •    1/4 tsp pepper
    •    1/4 tsp dry mustard
    •    1/8 tsp onion powder
    •    1 cup cubed white bread (about 2 slices)
    •    1/4 cup cooked, crumbled hot ground pork sausage
    •    1/4 cup shredded Monterey Jack cheese with peppers

Method

1. Layer cubed bread, cooked sausage, and cheese evenly into 2 greased 8-oz. ramekins or individual soufflé dishes.
   
   
2. Whisk together eggs and next 5 ingredients. Pour evenly over cheese in ramekins. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking.
   
   
3. Bake at 350° for 20 to 25 minutes or until set. Let stand 5 minutes before serving.
   
   
4. NOTE: To bake in a muffin pan, layer cubed bread, cooked sausage, and shredded cheese evenly in 4 greased cups in pan. Pour egg mixture evenly over cheese in muffin cups. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. Bake at 350° for 15 to 20 minutes or until set. Let stand 5 minutes before serving.
   
   
5. Individual Ham-Swiss Breakfast Cups: Prepare recipe as directed, substituting 1/4 cup chopped cooked ham for sausage and 1/4 cup shredded Swiss cheese for Monterey Jack cheese with peppers.

This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-cheese-breakfast-cups

This recipe is super-quick and easy to make, but is packed with big Italian flavours. This is perfect for a midweek meal.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    150g linguine
    •    1 garlic clove, sliced
    •    olive oil
    •    150g large raw peeled prawns
    •    white wine a splash
    •    1 good tbsp 'nduja
    •    12 cherry tomatoes
    •    a handful flat-leaf parsley, chopped

Method: Cook the linguine. In a separate pan sizzle the garlic in a little olive oil then tip in the prawns and fry until pink. Scoop out the pan then add the wine and ’nduja and stir together. Add the tomatoes and cook until they just start to burst. Tip back the prawns with the drained pasta and toss everything together. Sprinkle with parsley and serve.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/prawn-linguine-with-nduja/

This family favourite is a simple yet filling mid-week meal.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 12 minutes
    •    Yield: Serves 4

Ingredients

    •    3 eggs
    •    1 cup plain flour
    •    hot chips, to serve
    •    2 tbsps cold water
    •    lemon wedges, to serve
    •    canola oil, for deep-frying
    •    4 cups fresh white breadcrumbs
    •    masterfoods tartare sauce, to serve
    •    750g small cleaned calamari hoods

Method

1. Line a baking tray with baking paper. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl.
2. Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray.
3. Preheat oven to 150°C. Pour oil into a deep, heavy-based saucepan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.
4. Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari. Serve with chips, lemon wedges and tartare sauce.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crumbed-calamari/e53027a8-5d0e-4d0d-aafe-470b5ffa489f