| |
| Seafood Pate Pots |
Ingredients
...........................................
(Serves 4)
150g butter
2 large onions, peeled and diced
3 tbsp soy sauce
Juice and rind of 1 lemon
Juice and rind of 1 orange
500g Austrimi Seafood Highlighter®
100g prawn flesh
3/4cup dry sherry
1 cup cream
Continental parsley
Ghee
|
Method
.....................................................................................................
Melt butter and saute onion until transparent. Add soy sauce, lemon and orange. Toss through seafood until warmed, then remove from heat. Add brandy and puree until smooth. Fold through cream. Pour mixture into individual pots and garnish with sprig of parsley. Seal pots with a small amount of melted ghee.
Serve with crudites and melba toast.
|
| Back to recipes |
|
|
|
