TIVOLI Cookware - High quality kitchenware products at affordable prices to improve our quality of life.

TIVOLI Cookware - Seafood

TIVOLI Cookware RECIPES - Salt Pepper Calamari with Lime Aoli

TIVOLI Cookware - Calamari:
700g small calamari hoods, cleaned and cut into 0.5cm thick rings
2 ½ tbsp mixed peppercorns (white and black) 1 ½ tbsp salt
¾ cup ground rice flour
1 eggwhite
oil, for frying

Lime Aoli:
3 egg yolks
1 tbsp Dijon mustard
350ml veg oil
2 cloves of garlic, pureed
50ml lime juice
50ml vinegar
salt
pepper

For Aoli:

Whisk egg yolk with mustard and add oil slowly stirring continuously so it does not split.
Once all of the oil is whisked in, add other ingredients and stir through well and taste.

For Calamari:

Place peppercorns in a small frying pan over medium heat. Cook, gently shaking the pan, for 3 minutes or until aromatic.
Place with salt flakes in a mortar and pestle to grind (the coarses the grind, the hotter the flavor)
Place flour in a bowl. Lightly beat eggwhite until frothy in a separate bowl.
Pour oil to depth of 2 inches into a Dutch oven; heat to 365°.
Dry the calamari rings and Coat them, in batches of 10, in eggwhite. Lightly toss in flour, shaking off excess.
Deep-fry calamari rings for 2 minutes or until light golden. Place on a wire rack over a lined baking tray.
Place calamari on plates. Sprinkle with salt and pepper mixture. Serve immediately with lime mayonnaise and hot chips.

TIVOLI Cookware RECIPES - Salmon & Spinach with Tartare Cream

TIVOLI Cookware - 1 tsp sunflower oil
2 skinless salmon fillets
250g spinach
2 tbsp reduced fat cream
juice of ½ lemon
1 tsp capers
2 tbsp flat leaf parsley, chopped
lemon wedges to serve
Sea salt
Pepper
2 cloves of garlic, chopped

Season the salmon on both sides with salt and pepper.
Heat oil in frying pan with low to medium heat.
Fry the salmon about 4 minutes on each side until golden and flesh flakes easily. Leave to rest on a plate.
Add oil to another pan. Stir fry the garlic. Tip the leaves into a hot pan and season well with salt and pepper. Cover so that leaves start to wilt. Stir it once or twice.
Spoon the spinach onto plates, top with salmon.
Gently heat the cream in the pan with a juice of lemon, the capers and parsley, then season to taste. Don't let the cream to boil.
Spoon the sauce over fish and serve with lemon wedges

TIVOLI Cookware RECIPES - Healthy New England Clam Chowder

TIVOLI Cookware - 1 ½ cups water
12 large cherrystone or chowder clams, scrubbed
2 slices of bacon, chopped
1 medium onion, chopped
q medium carrot, chopped
1 stalk celery, chopped
2 tbsp all purpose flour
1 large potato, peeled and cut into ½ inch chunks
2 cups of reduced fat milk
pepper
1 tbps snipped fresh chives

In 4-quart saucepan, heat water to boiling on high. Add clams; heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or until clams open, transferring clams to bowl as they open. Discard any unopened clams.
Into 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel. Add water to broth to equal 2 1/2 cups total.
Rinse saucepan to remove any grit. In same saucepan, cook bacon on medium until browned. With slotted spoon, transfer bacon to paper towels to drain. To bacon fat in pan, add onion, carrot, and celery, and cook 9 to 10 minutes or until tender, stirring occasionally.
Meanwhile, remove clams from shells and coarsely chop.
Stir flour into vegetable mixture; cook 1 minute, stirring. Gradually stir in clam broth. Add potato; heat to boiling. Cover; simmer on low 12 minutes or until potato is tender, stirring occasionally. Stir in milk, clams, 1/8 teaspoon pepper, and bacon; heat through (do not boil). Sprinkle with chives to serve.

TIVOLI Cookware RECIPES - Chili Prawn Linguine

TIVOLI Cookware - 280g linguine pasta
200g sugar snap peas, trimed
2 tbsp olive oil
2 large cloves of garlic, finely chopped
24 raw king prawns, peeled
12 cherry tomatoes, halved
a handful of fresh basil leaves
mixed salad leaves and crusty white bread, to serve

For lime dressing
2 tbsp fat free fromage frais
grated zest and juice of 2 limes
2 tsp golden caster sugar

Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.
Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.

TIVOLI Cookware RECIPES - Pan-fried salmon with kangkong and shiitake mushroom

TIVOLI Cookware - 2 serving-sized salmon fillets, seasoned with salt and pepper
2 tbsp cooking oil
2 cups of kangkong stalks, cleaned and cut
3-4 fresh shiitake mushrooms, cleaned and sliced
3 cloves of garlic , crushed, peeled and chopped
¼ cup of rice wine
salt and pepper to taste.

Heat oil in frying pan. When hot, add salmon fillets (Skin down) and cook over high heat until seared. Flip to sear the other side. Remove from pan
To the oil and salmon juice that remain in the pan, add the garlic and saute till fragrant.
Add the kangkong stalks and cook, stirring often for about a minute. Pour in rice wine and continue cooking over high heat until the liquid is reduced to almost nothing.
Add in the mushroom caps to the kangkong stalks. Season with salt and pepper.
Reduce the liquids from the mushroom for a concentrated flavor.
Serve the vegetables with the salmon.

TIVOLI Cookware RECIPES - Shrimp Cakes

TIVOLI Cookware - 100g shrimp or prawns
50g pork fat or pork mince
1 tsp white pepper
1 ½ tsp salt
100g breadcrumbs
oil for deep frying

Clean the shrimp and remove the black thread (the gut). Mix with the pork fat, salt, white pepper and blend together in a food processor, to form a course mince.
Cover a plate with the breadcrumbs.
Take a tablespoon of the mixture out and drop it on the breacrumbs, flatten it and flip it over to form the flat round cake shape.?
Heat the oil in a wok and fry them until golden brown and cooked through.?
Serve with either plumb sauce or sweet chilli sauce.

TIVOLI Cookware RECIPES - Pan Seared Scallops

TIVOLI Cookware - 4 large dry scallops salt pepper 2 tbsp olive oil 1 ½ tbsp. butter ½ cup white wine

Pat the scallops dry with towel.
Sprinkle salt and pepper over both sides of the scallops.
Heat olive oil in a fry pan over high heat and when the oil is hot, place the scallops in the pan with at least one or 2 inches between them.
After 2 minutes or browned, flip the scallops and cook for another minute.
Remove from heat. While still on high heat, drop a pat of butter on the pan and move the butter around until it is melted completely.
Pour in wine and use a whisk to scrape the fond from the pan and stir it into the liquid.
Leave the heat on high and let the sauce reduce to desired consistency. Serve the sauce with the scallops.

TIVOLI Cookware RECIPES - Salt and pepper prawns

TIVOLI Cookware - 1kg green king prawns, peeled, deveined, tails intact
1 eggwhite, lightly beaten
¾ cup plain flour
1 tbsp salt
¾ cup cornflour
2 tbsp ground black pepper
oil, for deep frying
lime wedges to serve

Combine prawns with eggwhites. Toss well, cover and refrigerate for 10 minutes.
Sift flour, salt and cornflour together, add seasoning.
Pour oil into a wok until it is one-third full. Heat over medium-high heat until a piece of bread browns in 15 secons.
Drawin prawns and toss into the flour mixture, shaking off any excess.
Cook in batches, for 1 to 2 minutes or until cooked through.
Serve with lime wedges.

TIVOLI Cookware RECIPES - Crab Cioppino

TIVOLI Cookware - 2 ½ pounds fresh cracked Dungeness crab
12 cherrystone clamCras
12 jumbo white prawns
8 oz. cod
1 cup clam juice
½ cup dry white wine

Sauce:
2 medium yellow onions, chopped fine
6 stalks of celery, chopped fine
¼ cup parsley, chopped fine
4 tbsp olive oil
2 (14.5oz) cans diced tomato
15 oz. can tomato sauce
1 bay leaf
2 tsp. fresh garlic, chopped fine
1 ½ tsp salt
1 tsp thyme
1 ½ t tsp oregano
1 ½ tsp Italian seasoning
¾ tsp cumin
¼ tsp red pepper flakes

For sauce: In a dutch oven, saute onion, celery and parsley in olive oil until translucent. Add spices, saute for another minute. Add diced tomato and tomato sauce and simmer for 3o minutes. Adjust seasoning to taste.

Once the sauce is done, leave only half of the sauce in the ducth oven.
Place crab in and then clams, prawns, clam juice and wine.
Pour rest of sauce over crab and place the cod on top.
Place lid on and turn the heat to medium-high until it starts to boil.
After it reaches a boil, turn the heat down to medium.
When the fish is cooked and the clams are open, it is ready.
Serve immediately with a good crusty sourdough bread.

TIVOLI Cookware RECIPES - Butter Prawns

TIVOLI Cookware - 500g unshelled large tiger prawns
120 g butter
7 chilli padi, flatten and crushed
20 curry leaves
6 egg yolks, beaten and whisked

Wash and drain the prawns. Dry the prawns with towel.
Melt the butter in a wok. Pour eggyolk into the melted butter under medium heat and keep stirring while the yolk is being poured.
Keep on stirring until the yolk froths in the butter.
Put the curry leaves and the chilli and stir for 1 minute.
Next put the prawns in and fry for 10 minutes or until they are cooked.
Serve hot.

TIVOLI Cookware RECIPES - Coconut Shrimp with Maui Mustard Sauce

TIVOLI Cookware - 18 large fresh shrimp, peeled and deveined with tails intact
1 cup coconut milk
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 cup all-purpose flour
¾ cup beer
1 (7oz) package sweetened flaked coconut
½ cup fine, dry breadcrumbs
peanut oil
salt

Sauce:
⅓ cup pineapple preserves
⅓ cup apricot preserves
¼ cup stone-ground mustard

Sauce: Stir together all ingredients in a small bowl. Cover and chill.

Stir together coconut milk, cilantro and lime juice in a large bowl.
Add shrimp tossing gently to coat. Cover for 30 minutes.
Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish.
Drain the shrimp from the coconut milk mixture and dip them into beer batter, Dredge in coconut mixture, pressing onto shrimp.
Pour oil to depth of 2 inches in a dutch oven or wok. Cook shrimp in batches, 2-3 minutes or until golden.
Drain on paper towels and sprinkle lightly with salt.

TIVOLI Cookware RECIPES - Chili Clams

TIVOLI Cookware - 600g clams, scrubbed and rinsed
2 tbsp oil
2 tbsp water
1 tbsp sugar
6 curry leaves

Spice paste:
5 dried red chillies, deseeded
2 cm fresh ginger, peeled
3 cloves garlic
1 tbsp bean sauce (taucheo)

Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
Add the clams into the wok and blend well with the spice paste.
Add the water, sugar and curry leaves and stir continuously.
As the clams open up, transfer them out into a serving ware.
Discard un-opened clams and serve immediately.