Reply With QuoteGee you lucky Mario not here, you would have had a fight on your hands for those crays lol, Heather
Very Very Lucky!
Its a tradition
A bit like running - apologies to any offended. Wet suite is not as bad as my bike gear at least! I put my top on before going in the water!
Waves were 1- 2 metres high which made it one step forward- 20 metres back at times
Three free divers decided NOT to join the washing machine like conditions.
diver ho.jpg
dive result.jpg
abs.jpg
Will be the Entree sort of a prawn cocktail style with crispy fried chopped abalone in burnt herb butter and a version a seafood cocktail sauce I and still considering. With chopped crayfish, lettuce, herbs and lime wedges.
Sauce 1
Cocktail sauce
- 140 ml thick good-quality mayonnaise
- 1 tbsp tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp finely grated fresh horseradish
- Pinch of cayenne pepper
- Dash of Tabasco sauce
Neil Perry'''s prawn cocktail recipe | Gourmet Traveller
Or this one- HMMM
- 1 tablespoon
Creme Fraiche- ½ teaspoon
Creamed Horseradish Sauce- add
Juice 1 Lime
Crayfish cocktail with horseradish cream recipe | BBC Good Food
What ever your eating Enjoy With lots of people or alone. I will raise a glass to you all
Merry Divers Christmas
AT RESTGee you lucky Mario not here, you would have had a fight on your hands for those crays lol, Heather
Loud Mouthed Rat Bag
My BIL was a Navy Diver. He got the bands and doesn't dive anymore except for a bit of snorkelling. He only ever cooks snags on the barbie.
Cheers, Billy.
Keeping it simple is complicated.
Major part of the heart and soul of AULRO.comYou can keep the shellfish and lobster. I don’t like either.
I haven’t been diving since we left Norfolk Island in 1993. I ended up dumping some of my gear except fins, mask, and snorkel. The problem is my mask had lenses (I was very short-sighted at the time) and now I can’t find the non-corrective lenses for the mask.
I can’t say I was a keen diver.
Ron B.
VK2OTC
2003 L322 Range Rover Vogue 4.4 V8 Auto
2007 Yamaha XJR1300
Previous: 1983, 1986 RRC; 1995, 1996 P38A; 1995 Disco1; 1984 V8 County 110; Series IIA
RIP Bucko - Riding on Forever
ForumSage
Masterfoods Seafood Cocktail sauce every time for prawns and lobster.Originally Posted by NavyDiver
Its a tradition
Will be the Entree sort of a prawn cocktail style with crispy fried chopped abalone in burnt herb butter and a version a seafood cocktail sauce I and still considering. ....................
What ever your eating Enjoy With lots of people or alone. I will raise a glass to you all
Merry Divers Christmas
A lot of pro cray guys I know use it too.
DL
Cynical Moi?
Its a tradition
A bit like running - apologies to any offended. Wet suite is not as bad as my bike gear at least! I put my top on before going in the water!
Waves were 1- 2 metres high which made it one step forward- 20 metres back at times
Three free divers decided NOT to join the washing machine like conditions.
diver ho.jpg
dive result.jpg
abs.jpg
Will be the Entree sort of a prawn cocktail style with crispy fried chopped abalone in burnt herb butter and a version a seafood cocktail sauce I and still considering. With chopped crayfish, lettuce, herbs and lime wedges.
Sauce 1
Cocktail sauce
- 140 ml thick good-quality mayonnaise
- 1 tbsp tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp finely grated fresh horseradish
- Pinch of cayenne pepper
- Dash of Tabasco sauce
Neil Perry'''s prawn cocktail recipe | Gourmet Traveller
Or this one- HMMM
- 1 tablespoon
Creme Fraiche- ½ teaspoon
Creamed Horseradish Sauce- add
Juice 1 Lime
Crayfish cocktail with horseradish cream recipe | BBC Good Food
What ever your eating Enjoy With lots of people or alone. I will raise a glass to you all
Merry Divers Christmas
Excuse me Waiter, what follows that from the Dessert Menu? A nice large Tarte Tatin would be nice if the kitchen can handle it?
Very Very Lucky!
I chopped and flash fried the abalone with butter, Garlick and spring onion. Sprinkled them like chopped nuts over the crayfish. It was a first attempt for me. Interesting they popped like bacon bits. Lid needed to keep them in a hot pan.
All set up, then I was called away for pick up duties for mum. The crew assembled the cray fish cocktails and put both a bit of both my sauces on all. A unexpected hit surprise Heather!
A slight change was 2nd sauce was fresh Basil, Lemon Thyme, Parsley, Lime juice S&P and olive oil. The vivid green was great as was the flavor hits. All from my garden made it sweeter as well.
Hope you all had a great Christmas.
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