Prawn & Avocado Nori Wrap

Over the summer season I stumbled across this delicious and simple paleo dish.  It's super easy to throw together and the prawn can be replaced with fish, crab or even crayfish if you're feeling adventurous.

It's a dish that has to be served immediately or else the nori sheets will go soft, so whether you are serving it as a snack or an appetiser, it's definitely something that can be interactive even at a dinner party.

Ingredients
300 grams of cooked, chopped prawns
1 medium red onion finely diced
1/2 diced green capsicum
1/2 diced red capsicum
1 diced avocado
Juice of 1 small lemon
Cracked Pepper
Himalayan Salt
2 tablespoons of PALEO MAYONNAISE
1/2 fresh red chilli, diced
1 small diced cucumber
6-8 nori sheets

Method
Place all the ingredients, except the nori sheets, in a bowl and combine until you are happy with the seasoning.

Lay a sheet of nori on a board and fill with 1-2 tablespoons of mixture.  Roll nicely into a nice parcel and seal the nori by slightly wetting the joins.

Serve immediately!!

Happy living peeps!

Bacon Wrapped Seafood

If you want to impress you dinner guests or jazz up the classic kiwi BBQ then this is definitely the way to go.  It’s a fabulous way to enjoy the wonders of the sea and this is a really good starter for those who haven’t ventured into the unknown of eating seafood.

Oysters, Scallops and mussels all work extremely well with the bacon, but please ensure that you use a good quality bacon that will crispen with the heat of the BBQ. 

 

Some would say it’s a crime to even think about cooking an oyster, but it really does taste delicious and it a great way to deal with the massive seafood that are produced from the wonderful waters of Aoteroa.

I love to have these as a starter while people are casually sitting around sharing their life stories.  I also love to eat them with a glass of NZ white wine, but make sure you have more than enough for everyone because they’ll definitely be coming back for more.

Ingredients

1 doz fresh oysters
1 doz fresh mussels or 6 big mussels (shelled)
1 doz fresh scallops
16-20 slices of streaky bacon
Salt & pepper
Toothpicks

Method

Place a slice of bacon on a chopping board and line up an oyster, ensuring the bacon will cover a majority of the seafood.  Roll the oyster along the bacon until it is covered with just enough seafood sticking out both ends.  Cut the bacon and skewer the oyster with a toothpick.  Repeat with remaining oysters.

 

You might want to chop any large mussels or scallops to ensure they are bite size bits. 

Season with salt and pepper and cook on an oiled hot plate or BBQ until bacon is lovely and crispy golden.  Serve immediately.

Makes 36