For money and a freshness and quality that stands out like the
stripes on the prawn.
Seasonality: January to June
Flavour: Rich ocean taste
Texture: Firm and meaty
Oil content: Low
Moisture: Moist and luscious
Harvested from: Moreton Ba
Harvest Method: Bay trawling (otter)
Stock Status: Sustainably fished
Fishers and consumers get the best results when
in harmony with the environment.
It is possible to snap freeze prawns on board the trawler to
-18°C soon after capture. This locks in the freshness until
they are thawed, optimally 24 hours before eating.</p>
Recipe: Gnocchi and Tiger Prawns in Tomato Sauce
Serves 6
Note: For a fast food fix, simply purchase the
gnocchi ready made.
Ingredients
1 kg Moreton Bay Fresh (uncooked) Tiger Prawns, peeled and deveined.
25ml vegetable oil<br
500g Roma tomatoes, blanched, peeled and diced
(or 1 small tin Italian peeled tomatoes, diced)
1/2 large brown onion, finely chopped
4 cloves garlic, peeled and crushed
50ml extra virgin olive oil
18 large fresh basil leaves
Method
1. Warm olive oil in a heavy based pot. Add onions and cook until transparent. Add garlic and tomato. Simmer for 20 minutes.
2. Saute prawns in vegetable oil until almost cooked. Add tomato sauce, gnocchi and basil (retain 1/3 basil leaves and slice finely for garnish).
3. Simmer for 3-4 minutes. Divide evenly between 6 bowls. Garnish and
serve immediately.
Ingredients for Gnocchi
250g potatoes, preferably Kipfler, Bintje or another waxy style
25g butter
2 egg
yolks
1/3 cup plain flour
2 pinches nutmeg
80g
2 dessertspoons semolina
Method for Gnocchi
Peel and boil potatoes until soft. Drain well and mash finely.
Add butter, egg yolks, flour, nutmeg, parmesan and semolina.
Season with salt and pepper.
Mix well. Bring 4L of lightly salted water to
the boil in a heavy pot.
With a teaspoon, drop small amount of mixture into the water.
Use small amount at a time to avoid sticking.
After gnocchi is cooked (3-5 minutes) remove from pot with a slotted spoon and drop into cold water.
Recipes courtesy of David Pugh, Executive Chef, Restaurant |
