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How to use up a seafood medley? |
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#1 |
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Forum Member
Join Date: Oct 2008
Location: Leeds
Posts: 1,462
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How to use up a seafood medley?
I was given a pack of seafood stuff and not knowing what to do with it, I put it in the freezer.
I've decided to make some space in the freezer so am trying to use up all the weird stuff from the deep dark recesses of it. Got a smallish portion of a seafood medley - scallops, squid rings, prawns. While I'm waiting for it to defrost - anybody any ideas what I can do with them? Have to admit my first idea was just to fry them up and eat them as is - but told myself I should make a bit more effort. Obvious first option would be a paella but am open to other ideas obviously. |
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#2 |
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Inactive Member
Join Date: Aug 2003
Location: Dunfermline ♂
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Quote:
Obvious first option would be a paella but am open to other ideas obviously. Yup, paella would be my first choice. I'm in a similar position with half a pack of 'fruits de mer'. G |
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#3 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Make spaghetti marinara.
Cook spaghetti in salted water. Fry some garlic and onions in a good dollop of olive oil until they're soft. Add a pinch of mixed herbs and a little dried chilli. Chuck in can of good Italian chopped tomatoes and simmer for a few minutes until the tomatoes are nice and hot. Add the seafood medley and cook until the seafood is soft. Add the cooked spaghetti to the pan, stir through the sauce, garnish with fresh parsley and squeeze over some lemon juice if you feel fancy. Serve with garlic or herb bread. Quick, easy and very nice.
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#4 |
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Inactive Member
Join Date: Aug 2003
Location: Dunfermline ♂
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#5 |
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Join Date: May 2008
Posts: 4,280
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I like to make seafood escabeche. Defrost the seafood. Make a marinade of garlic, chopped shallot, olive oil, lemon juice and sherry, and heat this through gently. Mix together, leave to marinade in the fridge and then eat with lots of crusty white bread at room temperature.
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#6 |
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Join Date: Apr 2008
Posts: 538
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Quote:
Make spaghetti marinara.
Cook spaghetti in salted water. Fry some garlic and onions in a good dollop of olive oil until they're soft. Add a pinch of mixed herbs and a little dried chilli. Chuck in can of good Italian chopped tomatoes and simmer for a few minutes until the tomatoes are nice and hot. Add the seafood medley and cook until the seafood is soft. Add the cooked spaghetti to the pan, stir through the sauce, garnish with fresh parsley and squeeze over some lemon juice if you feel fancy. Serve with garlic or herb bread. Quick, easy and very nice. ![]() |
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#7 |
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Join Date: Mar 2005
Posts: 3,351
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risotto? just chuck it in right at the end.
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#8 |
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Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Quote:
I like to make seafood escabeche. Defrost the seafood. Make a marinade of garlic, chopped shallot, olive oil, lemon juice and sherry, and heat this through gently. Mix together, leave to marinade in the fridge and then eat with lots of crusty white bread at room temperature.
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#9 |
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Join Date: May 2008
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And make sure you don't stray too far from toilet facilities over the next week or so, because you are sure to be suffering from food poisoning.
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#10 |
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Join Date: Jan 2008
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Quote:
risotto? just chuck it in right at the end.
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#11 |
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Join Date: Apr 2008
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Only if you leave it standing around ! I am very fussy about food hygiene and have never poisoned myself ....
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#12 |
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Join Date: May 2008
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Quote:
Yes, but defrosting seafood, heating it up, then putting it into the fridge is very dodgy.
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#13 |
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Join Date: Jul 2005
Location: London
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One of my favourite recipes:
In a pan fry some chopped shallots/onion and 1 clove of garlic in a little butter or olive oil. When golden brown add 1 can of cream of asparagus soup, chopped parsley and salt and pepper. Add the seafood and cook through. Bake 4 squares (~10cm by 10cm) of puff pastry on which the tops have been scored diagonally in a criss-cross pattern and brushed with milk. When risen, split the pastry squares in half, cover the bottom half in the seafood sauce and pop the top back on. Serve with new potatoes and steamed asparagus. Really nice (and easy) for when you have friends over for dinner as it looks and tastes more impressive than the effort it takes to make it. |
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#14 |
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Inactive Member
Join Date: May 2008
Location: moving to Austin, Texas
Posts: 2,707
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Quote:
One of my favourite recipes:
In a pan fry some chopped shallots/onion and 1 clove of garlic in a little butter or olive oil. When golden brown add 1 can of cream of asparagus soup, chopped parsley and salt and pepper. Add the seafood and cook through. Bake 4 squares (~10cm by 10cm) of puff pastry on which the tops have been scored diagonally in a criss-cross pattern and brushed with milk. When risen, split the pastry squares in half, cover the bottom half in the seafood sauce and pop the top back on. Serve with new potatoes and steamed asparagus. Really nice (and easy) for when you have friends over for dinner as it looks and tastes more impressive than the effort it takes to make it. id have to try the puff pastry squares out first as i havent used t much |
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#15 |
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Join Date: Nov 2008
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Quote:
Yes, but defrosting seafood, heating it up, then putting it into the fridge is very dodgy.
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#16 |
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Join Date: Oct 2008
Location: Leeds
Posts: 1,462
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Quote:
What I didnt understand, was why heat the seafood just to chill it again. I have never seen one of those seafood medley's yet that wasnt already cooked.
And I decided to do a sort of 'make-do-and-mend' paella-cum-risotto. I decided to use only what I had in because I really didn't fancy going out today - far too cold and icy. Sure the purists would have torn it to shreds but it was more than palatable. Thanks for the suggestions though. I still have the other half of the pack in my freezer so will do something different with that. |
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#17 |
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Join Date: May 2008
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Quote:
What I didnt understand, was why heat the seafood just to chill it again. I have never seen one of those seafood medley's yet that wasnt already cooked.
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#18 |
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Join Date: Nov 2003
Posts: 7,477
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Sauté chopped garlic, ginger and spring onions.
Add the seafood, season and stir fry for a minute or so. Add some oyster sauce and soya sauce and pak choi and serve with boiled rice. Delicious |
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#19 |
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Join Date: Nov 2008
Posts: 9,286
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Quote:
You don't heat the seafood through, you just defrost it. As I stated, you heat the marinade through to combine the flavours....
I did think you meant just to warm the marinade but wasnt sure. Then grassmarket and cmk seemed to be confused too...so I thought I would comment Thank you for clarifying
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I did think you meant just to warm the marinade but wasnt sure. Then grassmarket and cmk seemed to be confused too...so I thought I would comment
Thank you for clarifying