Here is a look at some of our delicious recipes to cook with Kombination Seafoods local produce. Make an order with Kombination Seafoods now for high-quality, affordable and fresh seafood. We are passionate about promoting quality seafood to cook at home, so don’t hesitate to check back regularly or visit Lisa at the Farmers markets for ideas and cooking advice. To find out more about what we do and to place your order, call our team, today.
Cooked low and slow, tender octopus tentacles are the star of this hearty salad. Serves 2 Preparation 30min Cooking 1hr 20min By Guy Turland Bottom of Form Ingredients
- 1 tsp sea salt
- 1 tbsp fennel seeds
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 1 lemon, sliced
- 400 g (14 oz) octopus tentacles, tenderised
- 65 g (2 oz/⅓ cup) toasted buckwheat
- 40 g (1½ oz/⅓ cup) cooked quinoa
- 1 tbsp currants
- 1 tbsp finely diced fennel
- 2 radishes, finely sliced
- ½ cup mint leaves
- 1 tsp pomegranate seeds
- 4 tbsp olive oil
- finely grated zest and juice 1 lemon
- 200 g (7 oz) haloumi, diced
- To cook the octopus, place 2 litres (2 quarts/8 cups) water in a large saucepan. Add salt, fennel seeds, bay leaf, rosemary, thyme and lemon. Bring to the boil then simmer for 5 minutes.
- Add the octopus and simmer for 40–50 minutes, until tender. Remove from pan and set aside to rest. In a mixing bowl, combine the buckwheat, quinoa, currants, fennel, radishes, mint, pomegranate, 3 tablespoons olive oil, lemon zest and juice.
Heat the remaining oil in a frying pan over medium heat. Cook haloumi for 2–3 minutes, stirring and turning occasionally, until golden brown. While still warm add to the salad and toss well. Arrange the salad on a large board and top with the octopus tentacles.
Sardine farcite al forno By Antonio Carluccio Serves 4 Ingredients
- 6 tablespoons olive oil
- 2 garlic cloves, very finely chopped
- 4 tablespoons parsley, finely chopped
- 1 tablespoon basil, finely chopped
- 5 sage leaves, finely chopped
- 1 small chilli, very finely chopped
- 25g pine nuts
- 30g raisins
- 1 lemon, juiced
- 8 very fresh sardines, boned and butterflied
- 30g dried breadcrumbs
- Preheat the oven to 220°C and oil a baking sheet with some of the olive oil.
- In a bowl, mix the garlic, herbs, chilli, pine nuts and raisins with salt and pepper to taste. Add 1 tablespoon of the olive oil, a few drops of lemon juice and mix together well.
- Lay four of the sardines skin-side down next to each other on the prepared baking sheet. Distribute the mixture on top of them, sprinkle with a few drops of lemon juice and sandwich with the remaining sardines skin-side up. Sprinkle with breadcrumbs and drizzle over the remaining olive oil. Bake for 10–12 minutes, until just starting to brown.
Serve hot, sprinkled with the remaining lemon juice, or cold arranged on lemon slices.