Category Archives: Seafood Recipes

SPICY BAKED ORA KING SALMON

SPICY BAKED ORA KING SALMON

YOU WILL NEED

1 Side of Ora King Salmon

½ packet British roast seasoning

¼ packet Serengeti seasoning

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon brown sugar

Lemon wedges (for serving)

TO MAKE

Preheat oven to 220°. Line a baking sheet with parchment paper.

Rinse the salmon and pat dry.

Lay the salmon on the lined baking sheet skin side down.

Season the Salmon with mixed seasonings.

In a bowl, combine the olive oil, lemon juice, brown sugar. Brush the salmon with the sugary mixture until evenly coated.

Bake for 10 minutes. Then bast again and cook for a further 10 minutes. Repeat if not completely cooked through and cook for a further 5 minutes.

Serve with lemon wedges.

serengeti British Roast

CHILLI PRAWNS

CHILLI PRAWNS

YOU WILL NEED

  • 2 tsp olive oil
  • 1 small red onion (50g), finely chopped
  • ½ red pepper (60g), finely chopped
  • 1 garlic clove, finely chopped
  • 10g SERENGETI GOURMET SEASONING
  • 200g tinned chopped tomatoes
  • 2 level tsp tomato purée
  • 125g peeled green prawns
  • ¼ tsp sugar
  • salt and freshly ground black pepper, to taste
  • spring onion for garnish

 

TO MAKE

Toss the prawns in a little oil and the Serengeti spice mix.

Heat the remaining oil in a small saucepan over a medium heat. Add the prawns and cook for 1 minute. Remove and reserve until needed.

Add the red onion and cook for 2–3 minutes, or until it begins to soften.

Add the red pepper, garlic, tomatoes, tomato purée, sugar, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 2 minutes.

Garnish with Spring onion

 

serengeti

SNAPPER TACO’S

SNAPPER TACO’S

YOU WILL NEED

SEASONED FLOUR

  • 250g Self Raising Flour
  • 30g Dixie Fried Chicken Gourmet Seasoning, 1 tsp reserved
  • 1 Egg, lightly beaten

TACO’S

  • 400g Snapper, skinned and de boned
  • 12 6″ Tortilla (use for for GF option)
  • 250g Cabbage, finely shredded
  • 1 Red Onion, finely sliced
  • 100g Coriander, roughly chopped
  • 4 limes, cheeks removed
  • Hot sauce (your preference but we used sriracha)
  • Aioli
  • Oil for frying

TO MAKE

SEASONING FLOUR

Combine the Dixie Gourmet Seasoning and flour and mix well. (omit the flour for GF option and pan fry instead)

FISH TACO

Shallow fry with oil over a medium-high heat

Cut the fish into bite-size pieces

Dredge the fish in the flour in batches

Fry the fish in batches until crisp and golden approx. 5 minutes

Make tacos with the tortillas and fish and top each with aioli, shredded cabbage, hot sauce salsa and coriander!

dixie fried chicken