- Heat a film of olive oil in a large frying pan over medium heat. Add the leeks and cook for 5–6 minutes until softened. Stir in the garlic and carrot and cook for a further 3 minutes.
- Stir through the seafood marinara mix and cook for 2 minutes, just until starting to turn opaque. Sprinkle over the flour and cook for 1 minute, stirring constantly.
- Gradually pour in the white wine (if using), stirring to prevent lumps. Add the stock and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
- Reduce the heat to low. Stir in the cream, parsley and Dijon mustard. Simmer for 2 minutes. Season with salt and pepper to taste. Remove from heat and allow to cool slightly.
- Preheat the oven to 200°C (fan 180°C). Spoon the filling evenly into individual pie dishes/ramekins (or make one large pie). Cut the puff pastry to fit slightly larger than the dishes and place on top, pressing the edges to seal. Brush the tops with the egg.
- Bake for 20–25 minutes until the pastry is puffed and golden brown.
- When the pies are just about coming out of the oven, heat a small saucepan of water over high heat and cook the peas for a few minutes until bright green.
- Serve the pies hot with peas alongside.
• Thaw Shore Mariner Seafood Marinara Mix according to packet instructions.
• Heat butter, garlic, chilli flakes, salt & pepper in a frying pan over medium heat, add Seafood Marinara Mix and cook the mix for 4-8 mins.
• Top pizza base with pizza sauce, cheese, red capsicum Seafood Marinara Mix and olives.
• Bake the pizza until tops are crisp and lightly browned, approx 10-15 min
• Top with rocket, cut the pizza and enjoy!
•Combine all ingredients in a bowl and mix, make sure not to over mix as crab meat needs to stay lumpy
•Refrigerate for 30 mins
•Form into cakes
•Pan fry for 10-15 mins or until lightly brown
- Heat oil in a saucepan on medium/high heat. Add the onion, mushroom and garlic, and cook until slightly coloured.
- Add the tomatoes and simmer until they begin to break up. Season and mash with a fork until a chunky sauce is formed.
- Add the Shore Mariner Seafood Marinara Mix with spaghetti, fold pasta with a wooden spoon and simmer on medium heat for 5 minutes.
- Sprinkle with parmesan cheese & garnish with basil.
• For the sauce, heat oil and butter in a deep frying pan over high heat. Add garlic, onion and the juice of the lemon to the pan, and cook until fragrant. Reduce heat to a simmer.
• In a large pot cook the pasta in boiling water according to package directions.
• While the spaghetti is cooking, add the Seafood Marinara Mix to the lemon butter sauce and fry for 4-8 mins at medium to high heat.
• Use tongs to transfer the cooked spaghetti into the sauce mixture. Toss until well combined. Divide among serving bowls and top with parsley and chili flakes. Season with salt and pepper to taste.
• Thaw Cooked Crab Meat according to packet instructions and set aside for later.
• In a jar add all the Lemon Vinaigrette Dressing ingredients and set aside for later.
• Top lettuce cups with thawed crab meat, sliced cherry tomatoes, and diced avocado.
• Drizzle over the Lemon Vinaigrette Dressing and serve immediately.
Cook the udon noodles according to the package instructions. Drain and set aside.
Pat the seafood dry with paper towels.
Heat a film of oil in a large pan or wok over medium-high heat. Add the garlic and ginger, cooking for about 30 seconds until fragrant. Add the carrots and broccoli stir-fry for about 2 minutes. Add the edamame and spring onions and cook for another minute. Transfer the vegetables to a plate and set aside.
In the same pan, add another splash of vegetable oil. Add the seafood and stir-fry for 3-4 minutes until cooked through. Season with a little salt.
Return the vegetables to the pan with the seafood. Add the udon noodles. Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil.
Toss everything together until well combined and heated through, about 2 minutes.
Serve in shallow bowls and garnish with fresh coriander.
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