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Recipes

Abalone Chowder

ingredients:
500g fresh abalone, ground or chopped very finely
1/4 cup butter mixed with 2 Tablespoons oil
1/2 cup leeks, thinly sliced
1/2 cup onions, chopped
1/2 cup green peppers, chopped
1/4 cup celery, chopped
1/2 pint fish stock
2 cups diced potatoes 
Salt and pepper to taste
Sauce:
1/4 cup butter
1/2 cup flour
salt to taste Pinch of nutmeg
Pinch of cayenne pepper
250ml milk
250ml cream
1/4 cup Sherry
 

Method:
In a large saucepan, put the oil and butter mix. When mixture is hot, add all of the vegetables and saute them until they are lightly brown. Add the chopped abalone and the fish stock, and then bring to the boil. Add the diced potatoes and let the chowder simmer while you prepare the following cream sauce. In a separate saucepan, melt 1/4 cup butter. Add the flour, then blend it in thoroughly. Add salt to taste, a pinch of nutmeg, and cayenne pepper. Let simmer for 2 minutes. Mix the cream and milk together, add to the flour mixture and heat gently, mixing constantly. When smooth, add Sherry. Add this cream sauce to the above simmering chowder. Bring to a quick boil, stirring well. Serve with chunks of  French Bread. 
 

Abalone Pasta

 

Ingredients:
1kg abalone
milk to marinate
1/4 cup butter
1/4 cup oil
1 teaspoon dill
1-2 limes, slice into quarters to squeeze
6 cloves garlic, minced or crushed
 
1/4 cup capers
1/2 cup sun-dried tomatoes
1/4 cup coarsely grated parmesan cheese
12-14 mushrooms, sliced and sauteed
500g asparagus, cut into 2cm pieces, steamed to tender
500g fettuccini pasta, broken in half
oil and dill mixture, just enough to coat pasta

Method:
After preparing abalone steaks, place in milk to marinate. This marinade can also be done over a period of the day. Clean and cut mushrooms and asparagus. Mince/crush garlic. Sautee' mushrooms and steam asparagus and put in large bowl. This will be your serving dish, so make sure it will hold all ingredients. Keep warm in oven heated to about 75ºC   In a frypan, sautee' milk-marinated abalone steaks in butter, oil and dill mixture. As the abalone cooks, squeeze lime over. Cook until you can gently cut with a fork. Start cooking linguine. Cut cooked abalone steaks into bite size pieces and add with garlic, capers, parmesan cheese and sun-dried tomatoes to mushrooms and asparagus. When linguine is cooked al dente, drain. Coat pasta with oil/dill mixture before turning the ingredients into the bowl. Optional- do a final generous squeeze of lime over entire mixture.

 Abalone Surpreme

Ingredients:
4 pounded abalone steaks
8-10 strips Prosciutto
1/4 cup Grated Cheese
1/4 Cup Grated Parmesan Cheese
 
4 tbsp. roasted pine nuts, coasely chopped
4 tbsp. chopped parsley
Olive oil
Butter, melted

Method:
Place two strips of prosciutto on a  steak. 
Sprinkle with grated cheese and 1tbsp. pine nuts.  
Roll steak into a flute, parallel with strips of prosciutto, and secure with a toothpick. 
Repeat with remaining steaks. 
Place in a  shallow lightly oiled baking dish. 
Brush lightly oil and butter. 
Sprinkle with Parmesan cheese.
Bake uncovered at  175ºC for 30 min. 
Sprinkle with parsely and garnish with lemon wedges

 Avocado Abalone

Ingredients:
2 small cans green chili peppers
500g mozzarella cheese
500g tenderised abalone steaks, 0.5cm thick
1 beaten egg
1 whole avocado
1/2 cup cracker or bread crumbs
 

Method:
Dip steaks in beaten egg, then shake in a bag with the crumbs. Finely slice the peppers, cheese and avocado. Lay ingredients on abalone steak, roll the steak tightly and secure with a wooden toothpick. Bake in uncovered casserole dish 15 minutes at 175ºC

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