Southern Rocklobster Tail with Garlic Butter Noodles

October 28, 2020

Recipes

Easy to make at home using easily sourced ingredients. This dish tastes sweet, buttery, salty with a slight sour hint to balance out the butter. Serves two people per tail.

Butter Mixture

• 4 tbsp unsalted butter, at room temperature
• 2 cloves garlic, minced
• Salt & Pepper

Misc.

• 1 x 7-8oz Southern Rocklobster Tail
• 1 lemon, for juicing
• Roasting tray
• Parchment paper
• Fresh chives, sliced
• Egg noodles/pasta
• Kitchen scissors

Method

1. Defrost tail on a plate in the fridge 12 hours before use, and ensure the butter is at room temperature.
2. Preheat broil to 500 F, and bring a pot of water to the boil. Once boiling, cook egg noodles/pasta – once cooked strain and put into a large mixing bowl.
3. Meanwhile, thoroughly combine all butter mixture ingredients in a bowl. Set aside.
4. With a good pair pf kitchen scissors, cut the tail of the lobster down the spine. Begin at the head side, cutting down to the tail to expose the flesh.
5. Then put the tail flesh side up on a tray lined with parchment paper. Gently brush the butter mix generously over the meat and broil for 8-10 minutes until the meat is a light brown opaque color.
6. Carefully remove the meat from the shell, and dice to desired size. Mix together with noodles, and season with salt, pepper and lemon juice. Add any remaining butter mixture with the noodles, and garnish with chives.

Herb & Mustard Crust Venison Rack

October 28, 2020

Recipes

Easy to make in any home kitchen with common ingredients. Enjoy this fresh, vibrant and flavorsome alternative to lamb.

Marinade

• 3 tbsp Dijon mustard
• 3 tbsp honey
• 2 tsp thyme (minced)
• 2 tsp rosemary (minced)
• 2 cloves garlic (minced)
• ¼ tsp salt.
• ¼ tsp black pepper

Crust.

• 1 cup bread crumbs
• 1 tsp fresh rosemary OR flat leaf parsley (minced)

Misc.

• 1 x 8 bone rack of Venison ribs
• Roasting tray
• Parchment paper
• Oil

Method

1. Preheat oven to 500 F. Place venison on a baking tray lined with parchment paper. Drizzle a small amount of oil on the parchment paper to further prevent the rack from sticking.
2. Mix together the crust ingredients and set aside.
3. Combine all marinade ingredients thoroughly in a bowl, then spread evenly over the top side of the rack.
4. Roast in the oven for-20 minutes.
5. Remove venison from the oven and carefully pat the crust mixture onto the marinade on the rack.
6. Roast for an additional 10 – 15 minutes until medium – rare and the crust is a golden brown.
7. Allow the meat to rest in a warm place for about 10 minutes. Then cut the rack between each bone for individual chops. Sprinkle with salt – our preferred salt of choice is Olsson’s Sea Salt Flakes. Serve with vegetables or a simple side salad.

Char-Grilled Ginger Tiger Shrimp

October 28, 2020

Recipes

Marinade

• 10 x Tropic Co Shrimp, thawed
• 1/2 cup Kecap Manis (sweet soy sauce)
• 1/4 cup honey
• 1/2 cup peanut or grapeseed oil
• 1 ½ tsp sesame oil
• 1/3 cup ginger (grated)

Garnish.

• 1/3 cup cilantro (chopped)
• 3 limes (wedges)

Misc.

• Bamboo skewers (soaked in water 30 mins prior to using)

Method.

1. Defrost shrimp a few hours before use and peel leaving the tail on.
2. Soak the bamboo skewers for 30 minutes before using - this ensures the skewers won’t burn during the cooking process.
3. Combine all marinade ingredients and pour over the peeled shrimp. Let the shrimp meat marinate for 30 - 45 minutes. This adds extra flavor while also tenderizing the meat. Please note there will be marinade left over.
4. Light up your charcoal grill and wait until the flames have died down, and the coals are white hot. In the meantime, thread each shrimp onto the skewer through the head to the tail. Do not pierce the skewer through the tail.
5. Grill for 4 -5 minutes, turning once mid-way through until nicely colored.

6. Carefully remove shrimp from the skewer, then sprinkle with cilantro and and lime wedges. Serve immediately.