THE Professional Fisher's Association and television program ET'SSeafood Escape have teamed up with Sydney Fish Market, FRDC and DPI Fisheries to share some mouth-watering recipes.
These winter warmers have been developed by some of Australia's best chefs and are easy to prepare and cook at home.
Try this School Prawns With Nduja, a spicy, spreadable pork salume from Italy.
- 200g Nduja
- 1kg Roma Tomato
- 200g Heirloom Tomato
- 100g Sugar
- 200L Olive Oil
- 1kg School Prawns
- 10 Purple Society Garlic Flowers
For the nduja sauce take the roma tomatoes and blitz in a blender until liquid. Hang through a filter bag overnight to remove all the juice from the pulp.
In a pan, melt the sugar with 1tbsp of water and cook until a light caramel has formed. Deglaze the caramel with the tomato juice and reduce until a thick glaze has formed.
Pour over the nduja and mix thoroughly. Add olive oil and combine. Set aside.
Decorate with flowers and oca leaves.
Coat the school prawns in olive oil and cook on a very hot barbecue until they change colour and are cooked.
Mix through the warm nduja sauce garnish with diced tomatoes and garlic flowers.
- More recipes are also available online via ET's Seafood Escape website, www.seafoodescape.com