Easy Easter Seafood
Easter lunch is an exciting time to gather friends and family together for a delicious seafood feast. We bring you 3 recipes to suit everyone’s Easter lunch needs. There is a simple seafood dish, fancy dish and an all rounder for those that can’t settle on just one type of seafood.
King Prawn with Herb and almond pesto pasta
A twist on a classic pesto pasta dish.
- 400g dried tagliatelle
- 3 tbsp, extra-virgin olive oil, plus extra to serve (optional)
- 2 garlic cloves, sliced
- 1 large red chilli, sliced
- 16 large king prawns (peeled, de-veined and butterflied with tails left intact)
- 50ml dry white wine
- Juice ½ lemon
- Handful of rocket
For the Pesto
You could purchase already made pesto or make your own
- 1 bunch fresh basil, a few leaves reserved for garnish
- ½ bunch fresh tarragon, plus extra to garnish
- 4 handfuls of rocket
- 80g parmesan, grated
- 50g blanched almonds
- Finely grated zest 1 lemon and juice ½, plus extra to taste/garnish
- 80-100ml extra-virgin olive oil
- Put all the pesto ingredients(except the olive oil) in a food processor and pulse to combine. With the motor running, slowly drizzle in the olive oil until the mixture forms a chunky paste. Taste and season – it should be fresh, herby and quite light, not wet or oily. Add more lemon juice if required, then transfer the pesto to a bowl and set aside.
- Bring a large pan of salted water to the boil, then add the pasta and cook until it still has some bite.
- When the pasta has been cooking for a few minutes, heat the 3 tbsp olive oil in a large, wide frying pan over a medium-low heat. Add the garlic and chilli and gently fry for 2-3 minutes without browning. Increase the heat to medium-high, then add the prawns in a single layer. Pour over the wine and cook for 1-2 minutes until the underside of the prawns turns pink. Turn the prawns over with tongs, then squeeze over some lemon juice. Continue to cook until the prawns are pink all over.
- As soon as the pasta is cooked al dente (still with some bite), remove it from the pan with tongs and add it straight to the pan with the prawns. There’s no need to drain the pasta – a splash or two of the cooking water will help to loosen the consistency of the sauce. Keep the pan of water to hand while you finish the dish. Add two thirds of the pesto and toss well to combine. With the pan still on the heat, toss through a few handfuls of rocket.
- Add a little of the pasta cooking water or extra-virgin olive oil to the pan and toss – the pasta shouldn’t be dry. Taste and season well with lemon juice, salt and pepper (see tip). To serve, divide among 4 plates and garnish with extra lemon zest and fresh herbs.
Potted Crab with Asparagus
This is a perfect meal to add a hint of fancy to your Easter lunch and best of all it only takes 15 minutes to make!
- 1 fresh red chilli
- a few sprigs of fresh dill
- 300 g fresh crabmeat, two-thirds white and one-third brown, from sustainable sources
- 1 lemon
- 1 good pinch of ground mace
- 1 good pinch of ground cayenne
- 1 whole nutmeg , for grating
- 225 g unsalted butter (at room temperature)
- Deseed and finely chop the chilli, and pick the dill fronds.
- In a bowl, mix the crab, lemon zest and juice, mace, cayenne and a good grating of nutmeg, the chilli and a pinch of sea salt. Gently mix in 125g of the butter, ensuring there are no lumps.
- Spoon into a small serving bowl, smoothing the surface and pressing down with the back of a spoon. Scatter the dill over the top.
- Gently melt the remaining butter in a pan until it separates. Discarding the solids, spoon the clarified (liquid) butter over the crab. Cover and chill in the fridge for several hours, until set.
- Serve the potted crab with hot sourdough toasts, buttery asparagus and lemon wedges on the side.
Barbecued Seafood Platter with smoked Paprika and Lime Aioli
A platter that is catered to all guests and will surely be eaten up quickly.
- 4 large (600g) cleaned squid hoods
- 32 medium green prawns, peeled,deveined (tails intact)
- 6 firm white fish fillets, cut into 5cm pieces (we used snapper)
- 2 garlic cloves, crushed
- 1/4 cup extra virgin olive oil
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh flat-leaf parsley
- Lime halves
- Fresh oregano
- Flat-leaf parsley
- Green salad
- Crusty bread
Smoked Paprika and Lime Aioli
- 2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1 cup whole-egg aioli
- 1 1/2 tablespoons lime juice
- Cut squid hoods in half lengthways. Score the inside flesh on an angle and cut into 3cm-wide pieces. Place squid, prawns and fish in a large glass or ceramic dish. Combine garlic, oil, lime juice, oregano and parsley in a separate bowl. Season with pepper. Add to seafood. Toss to coat. Cover and refrigerate for 15 minutes.
- Meanwhile, make Smoked paprika and lime aioli Heat oil in a small frying pan or saucepan over medium heat. Add paprika. Cook, stirring, for 1 minute or until fragrant. Set aside to cool completely. Combine aioli and lime juice in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Heat a greased barbecue chargrill and hotplate on medium. Cook fish on hotplate for 3 to 4 minutes each side or until just cooked through. Cook prawns and squid on chargrill, turning, for 2 to 3 minutes or until prawns turn pink and squid is cooked through. Place seafood on a serving platter. Season with salt and pepper.
- Drizzle aioli with paprika oil, swirling to combine. Serve seafood with aioli, lime halves, extra oregano and parsley, salad and crusty bread.