Micky Drip's Seafood Chowder

STOCK INGREDIENTS
1 large Tasmanian salmon heads & bones
1 1/2 teaspoons salt
2 bay leaves
2 lemons
2 litres water

CHOWDER INGREDIENTS
1 kg fresh ocean perch fillets
350 grams shelled king green prawns
2 blue swimmer crab
2 brown onions
2 celery sticks
1 cup carrots diced
2 cups soy milk
2 teaspoons Clive of India
Dash Tabasco
Chopped Parsley
Cracked pepper to taste

METHOD
Make the stock by putting the fish head & bones, salt, bay leaves, lemon & water into a large pot and bring to boil. Simmer for 30mins, strain bones and leave stock to cool. Return stock to pot, add ocean perch and prawns then simmer for 30mins.

Add onion, celery & carrots and simmer for another 30mins. Mix Clive of india with soy milk and add to pot. Stir for another 15mins and then add Tabasco & pepper to suit. Serve garnished with parsley or celery tops.

Be warned, however, this dish is indeed very, very moorish.

Enjoy this dish with a delicious Oyster Bay Sauvingnon Blanc.

Serves 5

Chicken & Lentil Pilaf

* Please note that the following recipe is Dr Joshi friendly :)

INGREDIENTS

1 chicken breast
3/4 cup of brown or wild rice
1 cup lentils (any colour)
1tsp Tumeric
1 tsp Cumin
Fresh Parsley (small handful)
Fresh Lemon Thyme (small handful)
3 cups chicken stock
Half onion
1 or 2 cloves of garlic
2 Tablespoons olive oil (extra virgin if you have)
1/4 or 1/2 lemon

METHOD

1. Finely dice onion and garlic and sautee till soft in a little olive oil
2. Add diced chicken and cook till all white (add more olive oil if needed)
3. Add rice and lentils stir and cook for aprox 4-5 minutes
4. Add 2 cups of stock and bring to boil, cover and turn down heat to simmer for 30 min or until liquid is absorbed.
5. Give it a quick taste! What do you need to add? More stock or water if it's not all cooked properly yet? If so add the extra cup of stock or water and re-cover till it's absorbed.
6. Once you've tasted it and added tastes to your desire and it's all cooked - take off the heat, squeeze in the lemon and stir through fresh parsley and lemon thyme!
7. EAT! ENJOY! YUMMM!!

Serves 3-4

RECOMMENDED BEVERAGE

If you are on Dr Joshi, enjoy with a glass of filtered water with lemon. If you're not on Dr Joshi I would suggest a glass of Pinot Grigio.

Smoke'n Chilli Crab

Ingredients
4 cloves garlic
4 large green chillies, seeds in
1 teaspoon hot smoked paprika
2 teaspoon of Worcestershire sauce
2 large onions, diced
2 tablespoons olive oil
4 crabs, preferably fresh blue swimmers
Pinch of sea salt flakes
Freshly ground black pepper to taste

Method
In a food processor, process the garlic, chillies, paprika, Worcestershire sauce, onion, salt and pepper until reduced to a fine paste. Fire up the hotplate (or wok), add the olive oil then add the paste and stir for 2 minutes until you can no longer resist the tasty aromas.

Add the crabs, increase the heat and get cook'in stir-fry style until the crabs have turned orange and are cooked through. This should take approximately 5-7 minutes pending crab size.

Enjoy with a light crisp white wine, preferably a sauvignon blanc or fresherverdello..

Serves 4.