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Celebrate Seafood
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Milly's
Go Fish
By Al Brown. Recipes and stories from the New Zealand Coast. In Go Fish Al combines his two great passions - cooking and fishing - and brings us more than 100 exceptional fish and shellfish recipes. Covering crustaceans, shellfish and fin fish of many varieties, Go Fish is the ultimate guide to sourcing and cooking fish.
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Ocean-inspired napkins. Finishing touch to your own seafood festival!
$8.95 per pack. See instore for more designs.
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Milly's
Paella Pans
"Paella tastes best from the pan!” This cry is heard from the best paella makers from around the globe. Designed for the traditional Spanish rice dish garnished with heaps of fish, chicken, chorizo, vegetables and saffron. It is usually cooked over an open fire and eaten straight from the pan. Yum! Even use it for a large fry-up. Keep well oiled.
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Jamie T's Great Paella
| The authenticity of paella is gauged by the community it builds. What better way to enjoy your friends than to sit around the communal paella and share it together - is that not what life is all about? Paella originated in the Spanish countryside long ago. Farmhands made a fire in the fields and simmered the local short-grained rice in a flat pan. They added whatever edibles were available, eg. artichokes, a stray chicken or wiild reabbit. Along the shore the fishermen would embellish their paellas with fish and seafood. |
Ingredients
500gm chicken meat in good size pieces
500gm shelled prawns
200gm chorizo sausages, cut into 1cm slices
1 kg cockles
4 cups chopped onion
2 cups chopped celery
2 cups chopped red/yellow peppers
1 cup frozen peas
2 cups Spanish calisparra rice (or medium grained rice)
4 cups chicken stock
1/2 cup quality olive oil (we use Simonivich Oil)
10 threads Saffron
1/2 tsp sweet smoked paprika from Spain
1/2 tsp turmeric
-In your traditional paella pan, place 2 tbsp of the olive oil and brown the chorizo and chicken and put aside.
-Add the remainder of the oil to the pan and the onion, celery and peppers and saute over a low-medium heat until soft, about 10 minutes.
-Add rice, turmeric, paprika, saffron to pan and saute for a further 4 minutes, stirrring constantly to ensure the rice does not stick to the pan.
-Add 1/2 the chicken stock, the chicken and the chorizo, stir thoroughly and simmer genetly for about 10 minutes until the stock is nearly absorbed, then add the remainder of the stock, prawns and peas, cooking until, again, the moisture is nearly absorbed. Check the rice to ensure it is cooked.
-Lastly scrub the cockles and place on top of the dish and place in a hot oven until they open.
-Remove from the oven, serve with wedges of lemon and crusty bread, good friens and a sangria!!! Ole Ole! |
Chef's Notes
Chicken stock is usually salty so do not add any extra salt.
Add spices and/or any other ingredients to your own taste. Some chorizo can be very spicy, so watch out!
Try some sun dried pork, or marinate the chicken for a variation to the recipe.
Most of all remember this is a labour of love, it is not difficult but takes a little time, get the friends and family together around the kitchen or BBQ and have some fun!
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Peppered Prawns
1 cup vegetable oil
2 tbsp sesame oil
5cm piece of fresh ginger, finely sliced
1 bunch scallions, coarsely chopped
1 tbsp fresh black pepper
1 tbsp soy sauce
1/2 tsp cayenne pepper
strips of zest from 2 oranges
40 larege shrimp, peeled and deveined
sea salt
In a large frypan, heat the vegetable and sesame oils until just smoking.
Add the ginger and scallioins and fry for about a minute. Remove from the heat and let cool briefly, then add the pepper, soy sauce, cayenne and orange zest. Cool completely and then add the raw shrimp. Marinate for about half an hour at roomm temperature or refrigerate for up to 24 hours.
When ready to cook, remove them from the marinade, lightly pat them dry and season with a little salt.
Heat a skillet until very hot, add a little vegetable oil and then sear the shrimp until they are just opaque through the centre.
Serve at room temperature. |
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Milly's
Seafood Teatowel
A great little extra for the seafood lover. 100% cotton.
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Milly's
Rick Stein's Coast to Coast
Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast.
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Milly's
Fire & Flavor Rubs
These gorgeous tins contain delicate seasonings to suit a large range of food from freshly caught seafood, to chicken, pork, beef and seasonal vegetables. There's a flavour blend that is sure to please everyone. Simply rub directly onto your meat or vegetable and grill on the bbq. Simply delicious! Each 71g.
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Metalla
Tablecloth Weights
Ensure your tablecloth and tabletop items remain where they should (on the table) with these gorgeous seaside-inspired tablecloth weights.
At 6-7cm each, this set of four will minimise your panic attacks and leave you to enjoy your summer dining.
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Progressive
Seafood Scissors
Cut and crack lobster or crab. The curved blades allow you to easily de-shell shrimp, and the scissors are dishwasher safe. 18cm.
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Flavours of New Zealand
Part number 4965 cound not be found.
Mussels in a White Wine Broth
Approx 18 mussels
2 Shallots, diced finely (or spring onion)
2 cloves garlic, crushed
1 1/2 cups white wine
1/2 tsp thyme or cumin
50g butter, softened
2 tbsp flour
1/4 cup cream
2 tbsp finely chopped fresh herbs ie thyme, parsley
Scrub and rinse mussels and remove the beards. In a large saucepan, stockpot or wok place mussels, white wine, shallots, garlic and thyme. Cover and bring to boil. Simmer gently for 4- 6 minutes or until mussels open. Drain and reserve the liquid. Cover mussels to keep warm.
In a small saucepan, boil the reserved liquid uncovered until it reduces to half its quantity. Cream together the softened butter and flour and whisk into the liquid. Stir until smooth and thick. Season to taste. Add cream and fresh herbs. Heat through but do not boil. Arrange mussels in serving bowl and spoon over the sauce. Enjoy with fresh crusty bread and green salad. |
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Milly's
Ultimate Fish Smoker
If you’ve caught an abundance of fish or seafood, use this Ultimate Fish Smoker to preserve some of the excess. Smoking is a great low-fat method of cooking & preserving the freshness of seafood. Enjoy the spoils of the catch later in salads, quiches and pies. Add your own flavour combination and create your signature smoked fish dish. Made in NZ. 35x30cm.
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Milly's
Seafood Tool Set 8 pce
What a good gift this is for the seafood lover amongst your family and friends! 2 crayfish or shell crackers and 6 seafood forks/picks for prying the meat out of difficult places. Stainless steel. Item 3446
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Zyliss
Seafood Cracker
A seafood lovers essential tool. Cracking lobster and crayfish couldn't be easier with this stylishly red seafood cracker made by Zyliss.
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