Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
IMG_7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
Butternut squash and barley salad
Butternut squash and barley salad with poached egg
NoMU-IMG_8317
Simple lemon vinaigrette
IMG_6334
Pear & maple syrup tea cakes
Blueberry galette-6685
Summer blueberry galette
Nut & seed oatmeal bars - 0026
Spiced Nut & Seed Oatmeal Bars
IMG_6349
Whipped cream cheese frosting
SPANISH SEAFOOD STEW

SPANISH SEAFOOD STEW

Ingredients

250ml white wine
1 kg mussels, cleaned
3 cloves garlic, thinly sliced
3 tbsp NOMU Extra Virgin Olive Oil, plus extra to finish
600g peeled and chopped Italian plum tomatoes
1 tsp castor sugar
2 tbsp NOMU Origanum
1 tsp NOMU Cook’s Collection Smoked Sweet Paprika
1 lemon, with three shaved slices of lemon peel
200g raw prawns, cleaned
200g scallops, cleaned
120g feta, broken into medium-sized pieces
1 spring onion, thinly sliced
NOMU Sea Salt and Black Pepper to taste

Directions

Preheat the oven to 240°.

Place the wine in a medium saucepan and boil to reduce until only a quarter of the amount is left. Add the mussels, and cover with a lid, cooking on high heat for about 2 minutes. Shake occasionally until the mussels open, and then transfer to a sieve to drain, keeping the cooking liquid. Discard any unopened mussels, and remove the rest from their shells. (You can keep a few shells as garnish)

In a large frying pan, cook the garlic in the Extra Virgin Olive Oil over medium heat for 1 minute or until lightly golden. Add the tomatoes, liquid from the mussels, castor sugar, Oreganum, Paprika, and some salt and pepper. Add the shaved lemon peel strips, and simmer gently until the sauce has thickened, about 20 – 25 minutes. Remove and discard the lemon peels.

Add the prawns and scallops, stir gently, and cook for just 1 or 2 minutes. Fold in the shelled mussels, and transfer everything to a small ovenproof dish. Add the feta pieces and spring onion over the top, as well as a few of the mussel shells, and place in the oven for 3 – 5 minutes, until the top colours and the prawns and scallops are just cooked.

Remove from the oven, squeeze a bit of lemon juice over the top, and drizzle a bit of Olive Oil over everything to serve.

Ingredients

250ml white wine
1 kg mussels, cleaned
3 cloves garlic, thinly sliced
3 tbsp NOMU Extra Virgin Olive Oil, plus extra to finish
600g peeled and chopped Italian plum tomatoes
1 tsp castor sugar
2 tbsp NOMU Origanum
1 tsp NOMU Cook’s Collection Smoked Sweet Paprika
1 lemon, with three shaved slices of lemon peel
200g raw prawns, cleaned
200g scallops, cleaned
120g feta, broken into medium-sized pieces
1 spring onion, thinly sliced
NOMU Sea Salt and Black Pepper to taste

Directions

Preheat the oven to 240°.

Place the wine in a medium saucepan and boil to reduce until only a quarter of the amount is left. Add the mussels, and cover with a lid, cooking on high heat for about 2 minutes. Shake occasionally until the mussels open, and then transfer to a sieve to drain, keeping the cooking liquid. Discard any unopened mussels, and remove the rest from their shells. (You can keep a few shells as garnish)

In a large frying pan, cook the garlic in the Extra Virgin Olive Oil over medium heat for 1 minute or until lightly golden. Add the tomatoes, liquid from the mussels, castor sugar, Oreganum, Paprika, and some salt and pepper. Add the shaved lemon peel strips, and simmer gently until the sauce has thickened, about 20 – 25 minutes. Remove and discard the lemon peels.

Add the prawns and scallops, stir gently, and cook for just 1 or 2 minutes. Fold in the shelled mussels, and transfer everything to a small ovenproof dish. Add the feta pieces and spring onion over the top, as well as a few of the mussel shells, and place in the oven for 3 – 5 minutes, until the top colours and the prawns and scallops are just cooked.

Remove from the oven, squeeze a bit of lemon juice over the top, and drizzle a bit of Olive Oil over everything to serve.

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum