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Poll / Currently Being Showcased
Poll closed Question: Time to vote
*** This poll has now closed ***


jclures - Fettuccine Marinara    
  2 (11.8%)
Derek - Prawn and Potato Curry    
  1 (5.9%)
TBF - Prawn, Mussel and Scallop Fettuccine    
  9 (52.9%)
Tadpole - Garlic Butter Prawns    
  1 (5.9%)
Bonnie - Seafood Paella    
  1 (5.9%)
Bonnie - Good Friday Fish and Chips    
  1 (5.9%)
Tadpole - Salmon with Parmesan and Mushroom Risotto    
  2 (11.8%)




Total votes: 17
« Created by: tadpole on: May 1st, 2019 at 5:23am »

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Challenge #75 - April 2019 - Seafood - Entries here (Read 313 times)
 
Apr 1st, 2019 at 5:43am

tadpole   Offline
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and 4WDing
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Pinjarra, WA, Western Australia, Australia

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As the winner of our February "Mushrooms" challenge with his Mushroom Soup, Tadpole has nominated "Seafood" for our April challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1390266293

Entries open until April 30th 9pm WA time. The winner gets to choose our June challenge theme.
 
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4 Ingredients

Reply #1 - Apr 7th, 2019 at 11:08am

jclures   Offline
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Joined: May 14th, 2009 at 9:24pm
Last online: Today at 3:16pm

Herberton, Queensland, Australia

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Zodiac sign: Capricorn
Posts: 1186
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Fettuccine Marinara
Ingredients
fettuccine pasta
1 brown onion, chopped
garlic paste 
parsley paste
2 cups Italian tomato pasta sauce
750g fresh seafood marinara mix
2 tbs olive oil
Pepper, to taste
Salt, to taste
1/2 cup white wine (I used red wine as that is all I had)
(I added a little Thai paste as well)
Method
Cook fettuccine in boiling water until just tender. Drain. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 3 minutes. Stir in wine and cook for 1 minute.
Add pasta sauce. Bring to the boil, stirring occasionally. I had to change to a Camp oven as I made two much sauce.
Add marinara mix and stir to coat well with sauce. Cook over medium heat for 2 to 3 minutes or until seafood has changed colour and is just cooked. Stir in parsley and season with salt and pepper.
To serve, divide pasta between bowls and spoon over sauce.
 
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Reply #2 - Apr 17th, 2019 at 6:52pm

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
Last online: Today at 10:15am

Lockyer Valley, Queensland, Australia

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PRAWN & POTATO CURRY

Ingredients

Prawns
Potato
Garlic
Coconut Milk
Onion
Fish Sauce
Chilli Infused Oil (If you prefer olive oil and diced fresh chilli)
Thai Red Curry Paste
Coriander
Basil
Limes

Method
Finely slice onion and fry in chilli oil until translucent.  Add one tablespoon of crushed garlic and two tablespoons curry paste and cook for a few minutes until fragrant.

Add potatoes, equal parts coconut milk and water and bring to a simmer for ten minutes until potatoes are nearly cooked.

Add prawn meat and cook for around two minutes or until prawns are cooked.  Stir in a tablespoon each of fish sauce and lime juice.

Remove from heat and stir through chopped coriander and basil.

Serve with wedges of lime and steamed jasmine rice.
 

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Reply #3 - Apr 22nd, 2019 at 5:42pm

TBF   Offline
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JOYNER, SEQ, Queensland, Australia

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Prawn, Mussel and Scallop Fettuccine with Avocado and wine cream sauce.

Fresh Fettuccine
200 grams peeled green prawns
12 scallops
12 mussels
1 avocado
100 mls thickened cream
1 cup of dry white wine
4 cloves carlics
chopped parsley
shaved parmesan
2 tsp olive oil
2 tsp salted butter
sea salt
cracked pepper

Cooked the Fettuccine as per instructions on the packet
Heated a camp oven, added oil, minced garlic.
Then added the mussels and white wine, cooked till opened. Remove the mussels and put aside
Meanwhile my daughter seared the scallops in butter and garlic. Also the green prawns.

The prawns and scallops added to the camp oven along with a touch more wine, blended avocado and cream.

Stirred well and heated so all was covered in the sauce.
Add the mussels for a short while to reheat.

served with chopped parsley and shaved parmesan and a glass of SemillonSav Blanc.


 

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4 Ingredients

Reply #4 - Apr 24th, 2019 at 6:43pm

tadpole   Offline
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I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
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Pinjarra, WA, Western Australia, Australia

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Posts: 861
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Garlic Butter Prawns

Ingredients
500g raw whole prawns
5-6 cloves of garlic
Herbs to taste
Big dollop of butter

Method
Dice the garlic as fine as possible. Mix into the butter with the herbs.
Preheat a CO. Add the garlic butter. As soon as the butter is melted, add the prawns. Stir regularly so as not to overcook any sections of the prawns. Serve as soon as the prawns are ready, about 5-10 minutes.
 
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Reply #5 - Apr 25th, 2019 at 11:15am

Bonnie   Offline
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Joined: Oct 17th, 2009 at 11:53am
Last online: Today at 10:06am


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Zodiac sign: Gemini
Posts: 404
***
 
Seafood Paella
Ingredients
oil
chicken breast.500g
onion
garlic
paprika
chorizo
white rice medium grain, 1kg
tomato truss red,
chicken liquid stock1l
prawn green 1kg
capsicum green
capsicum red
kale
lemon


Method
Heat the oil deep camp oven over medium-high heat. Add chicken and cook 3-4 minutes until light golden. Remove to a plate. Add remaining oil with the onion, garlic, paprika and chorizo, cook until soft.
Add rice, tomatoes and 2 ˝ cups of the stock. Stir, then spread the rice evenly over the base of the pan and bring to the boil. Reduce heat to medium-low heat, simmer, uncovered without stirring for 10-15 minutes until almost all liquid is absorbed.
Stir in the chicken, prawns, capsicum, cabbage and remaining stock. Cover and cook 5-10 minutes until prawns are opaque.
Season with pepper. Serve with lemon wedges.
 
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Reply #6 - Apr 25th, 2019 at 11:36am

Bonnie   Offline
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Joined: Oct 17th, 2009 at 11:53am
Last online: Today at 10:06am


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Zodiac sign: Gemini
Posts: 404
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Good Friday Fish and Chips

Mackerel
Potato wedges 
lemon
panko bread crumbs
instant batter

Fried wedges and kept warm in oven.
Coated the fish in batter and crumbs and fried.
 
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4 Ingredients

Reply #7 - Apr 25th, 2019 at 10:24pm

tadpole   Offline
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I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
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Pinjarra, WA, Western Australia, Australia

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Salmon with Mushroom and Parmesan Risotto

Ingredients
Salmon fillets
2 cups Arborio rice
2 cups Portobello mushrooms
2 cups Parmesan cheese
1 litre vegetable stock
A couple of cloves garlic
80g butter
Salt and Pepper

Method
Season the salmon and set aside. Melt half the butter in a camp oven and add the chopped mushrooms and garlic and cook for a few minutes until the mushrooms are starting to brown. Remove and set aside. Melt the remaining butter and add the rice. Stir frequently adding a bit of the stock at a time as it absorbs into the rice.
Start preheating a frypan. As the rice is starting to soften, put the salmon fillets into the frypan, skin side down and sear until cooked about 2/3 of the way through. Add the mushrooms and grated cheese into the risotto, turn off the heat and stir through. Flip the salmon and cook the other side for a minute. Serve with the salmon on top of the risotto
 
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Reply #8 - May 1st, 2019 at 5:23am

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Today at 8:49am

Pinjarra, WA, Western Australia, Australia

Gender: male
Mood:
Zodiac sign: Aquarius
Posts: 861
******
 
Time to vote. Rules have changed to only allow one vote each. Good luck to all entrants!
 
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