Seafood
#SCGS Sweet Chilli Pilchard Pasta Salad
Ingredients 2 cups Macaroni¼ cup chopped Red, yellow and green peppers¼ cup chopped Cucumber¼ cup cubed Cheddar cheese400 g tin Pilchards in Sweet Chilli Sauce, drained and cleaned1 Tbsp chopped fresh Parsley 1 cup Mayonnaise 1 Tbsp Sweet chilli sauce1 Tbsp Seven Colours Grill Seasoning1 tsp Black pepper Method Cook the macaroni according to the package instructions.…
Read More#SCGS Seafood Pasta Salad
Ingredients 250 g Prawns1 Hake fillet150 g Calamari3 Tbsp Seven Colours Grill Seasoning3 Tbsp Pepper1 Tbsp Butter1 clove Garlic, mincedjuice of 1 lemon250 g Pasta (penne/macaroni/shell)2 hard-boiled Eggs2 minced Celery fingers½ Red onion, finely chopped2 Gherkins, minced1 handful Fresh parsley, minced Dressing Ingredients juice of 1 lemon1 Tbsp Seven Colours Grill Seasoning1 Tbsp Pepper2 Tbsp…
Read More#SCGS Sweet Chilli Prawns
Ingredients 400 g Prawns1 Tbsp Seven Colours Grill Seasoning™ 1 tsp Smoked paprika1 tsp Thyme1 Tbsp Oil2 Tbsp Butter1 tsp crushed Garlic1 Tbsp chopped Spring onions2 Tbsp Sweet chilli sauce Method Place the prawns in a bowl and season with the Seven Colours Grill Seasoning™, smoked paprika and thyme.In a large saucepan, heat the oil over…
Read More#SCGS Pilchard Mayo Toast
Ingredients 400 g tin Pilchards½ cup finely chopped Red onion1 small bunch Green Onions, finely chopped1 Tbsp Seven Colours Grill SeasoningTM3 Tbsp Mayonnaise ½ cup grated Cheese (optional)2 slices Bread 1 Tbsp Butter Method Empty the pilchards into a mixing bowl. Add the red onion, green onion and Seven Colours Grill SeasoningTM. Add the mayonnaise and cheese…
Read More#SCGS Pickled Fish
Ingredients 300 g Hake fillets 3 Tbsp Flour2 Tbsp Cooking oil 1 large Onion, sliced 2 Tbsp Seven Colours Grill SeasoningTM1 Tbsp Turmeric 1 cup White vinegar 1 Tbsp Brown sugar 30 ml Water2 Tbsp Cornflour Method Coat the fish with the flour.Heat 1 Tbsp of the oil in a pan and fry the fish on both sides until cooked through.…
Read More#SCGS King Prawns with Savoury Rice
Ingredients – Salad 1 cup Rice2 Tbsp Olive oil3 kg King prawns, peeled and deveined1 Red onion, thinly sliced1 Tbsp crushed Garlic2 Tbsp Seven Colours Grill SeasoningTM1 cup frozen Stir Fry2 Tbsp Soy sauce1 Tbsp Fish sauce1 cup frozen Peas2 Tbsp Raisins (optional) Method Cook the rice according to the packet directions and set aside.In…
Read More#SCGS Pilchard Shakshuka
Ingredients 400 g can Pilchards in tomato sauce1 Tbsp Oil1 chopped Onion1 Tbsp crushed Garlic1 tsp Paprika1 tsp Seven Colours Grill Seasoning™½ tsp Sugar410 g can chopped Tomatoes410 g can Kidney beans, drained and rinsedSalt and black pepper, as needed4 Eggs1 bunch fresh Parsley, finely chopped Method Place the pilchards into a bowl. Remove half…
Read More#SCGS Fish Cakes
Ingredients 500ml oil, for frying4 Hake fillets, minced1 tsp fresh parsley, minced1 tsp Seven Colours Grill Seasoning™2 Tbsp lemon Juice1 EggFlourEgg washBreadcrumbs Method Heat the oil. Transfer the hake mince to a mixing bowl, then add parsley, Seven Colours Grill Seasoning™ and lemon juice and mix. Add the egg and stir to combine. Form thick…
Read More#SCGS Tuna-stuffed Avo
Ingredients 1 Tbsp Butter½ cup Onion, finely chopped ½ cup Mushrooms, finely chopped 2 Tbsp Seven Colours Grill Seasoning™️2 cans Tuna in vegetable oil2 Avocados, halved Method Melt Butter in a pan. Fry onion and mushrooms until tender. Add Seven Colours Grill Seasoning™️ and stir. Remove from heat and allow to cool completely. Add tuna and mix.…
Read More#SCGS Whole Stuffed Trout
Ingredients 2 Tbsp Oil plus extra for drizzling 200 g Baby leeks, sliced2 Tbsp Seven Colours Grill Seasoning™️2 cloves Garlic, chopped 1 ½ cups Vegetable stock1 ½ cup Brown basmati rice, cooked120 ml Lemon juice 1 handful Coriander, chopped1 Kg whole trout, gutted and cleaned 2 Lemons, sliced Method Preheat oven to 200°C. Heat oil in a pan and…
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