All Recipes Seafood

Seafood Mornay

Seafood Mornay 200g green prawn cutlets (de-veined) 200g scallop flesh 100g squid tube, cut into rings or quartered 300-400g firm fleshed white fish (cod, kingfish, snapper) 1 litre water 1 litre milk 100g grated cheese (cheddar, fresh Parmesan, Gruyere, Swiss) 1 onion, diced finely 2 cloves garlic, crushed 1 glass Riesling or Semillon pinch sea …

All Recipes Poultry Sauces, Dressings, Oils Stuffing, Rubs, Marinades, Glazes, Batter, Crumbs

Apricot Glazed Chicken with Savoury Stuffing

Apricot Glazed Chicken with Savoury Stuffing 1 1/3 kg fresh chicken 1 Tbsp soy sauce 1/2 lemon Apricot Dipping Sauce 1/2 cup apricot jam 1 Tbsp soy sauce 1 Tbsp lemon juice 2 Tbsp white vinegar 1 Tbsp water Easy Stuffing 3-4 rashers bacon, chopped 1 large onion, finely chopped 1 1/2 cups long-grain rice, …