Recipes – Three Friends Abalone

Prep + Cook

Cooking with Three Friends
PREPARING CANNED ABALONE

We love eating our abalone, because we know where it’s come from. Here we are sharing the recipes that celebrate the natural flavours of Three Friends abalone.

CHEF’S COOKBOOK

Abalone Schnitzels with Fresh Asian Slaw & Shoestring Fries

SERVE: Serves 4 as a Main or 6 - 8 as an Entrée | PREP TIME: 45 minutes

Savor the ocean’s treasures in a symphony of taste with our Abalone Schnitzels, complemented by a zesty Fresh Asian Slaw and golden Shoestring Fries.

Ingredients

1 x 425 gm can of Three Friends natural farmed abalone, each halved into 2 thin medallion fillets
160g fresh breadcrumbs, (can use gf)
1/3 cup (40g) finely grated parmesan,
or dairy free alternative
Finely grated zest of 1 lemon,
plus wedges to serve
1/4 cup finely chopped flat-leaf
parsley leaves
1 egg, lightly
beaten1/2 cup (125ml) milk, or dairy free alternative such as coconut
Plain flour, to dust (can use gluten free)
Olive oil, to shallow fry
OPTIONAL – Sweet Potato or Potato Shoestring Fries can be bought frozen and simply oven baked. Or peel and cut one or two fresh sweet potatoes, or potatoes into shoestring strips, toss in quality olive oil, sprinkle with salt & pepper and bake in a hot oven until crispy and golden.

Coleslaw

1/4 savoy cabbage, finely shredded (a mandoline is ideal)
1 carrot, finely shredded (a mandoline is ideal)
1/2 red onion, thinly sliced
235g whole-egg mayonnaise (or enough to bind mixture lightly)
1/2 bunch flat-leaf parsley, leaves picked
1/4 cup (35g) currants

Method

For the abalone schnitzels, using a sharp knife gently halve each abalone to make medallion fillets (2 fillets per abalone)
Mix the breadcrumbs with the parmesan, lemon zest and parsley, then season with freshly ground black pepper. In another bowl, whisk together the egg and milk. Dust the Abalone medallions with flour, then dip each one into the egg wash and coat in the breadcrumb mixture. Lay onto a flat plate and chill for 30 minutes to set.
Meanwhile, for the coleslaw, mix the cabbage, carrot and red onion in a bowl with enough mayonnaise to bind. Set aside at room temperature for 20-30 minutes to soften.
Heat 2cm oil in a frypan over medium heat and, in batches, cook the abalone for 30 seconds on each side until golden and warm through (abalone are already cooked). Drain the schnitzels on paper towel and keep warm.
Toss the coleslaw with the parsley and currants, then pile onto plates with the Abalone schnitzels and shoestring fries.

Recipe Photograph: Chef Michael Brine, A Touch Of Salt, Townsville. QLD

Recipe Adaptation: Matt Preston’s Homestyle Chicken Schnitzel. Delicious Magazine.

Grilled Abalone, with Sea Grapes, Cucumber and Sansho Dressing

SERVE: Serves 4 | PREP TIME: 30 minutes

Experience the ocean’s bounty in a delightful harmony of flavors with our Grilled Abalone dish, paired with vibrant sea grapes, crisp cucumber, and an exquisite Sansho dressing.

Ingredients

4 x abalone (reserve juice and chill)
*20 gr sea grapes (soak in 80 ml of abalone brine to bloom)
10 fresh red grapes (sliced)
1 x continental cucumber (peeled and diced)

*Note: you can substitute sea grapes with washed and rinsed baby capers (to remove a little saltiness) and then soaked in the abalone liquid

For dressing

Sansho powder to season (can substitute with ground Sechuan pepper)
1 Tbs mirin
3 Tbs rice vinegar
4 Tbs light flavoured oil (grapeseed)

Method

Combine all the ingredients for the dressing in a bowl and set aside.

Heat a pan to high heat with no oil and when hot place the abalone into the pan, pressing down to heavily sear the abalone meat, which will add a slight smokiness. Remove abalone from the pan and while still warm, thinly slice and place in the dressing. Set aside to allow to cool.

Meanwhile add the sea grapes to the reserved chilled abalone brine to ‘bloom’. They will double in size. Slice the red grapes, dice the cucumber and season lightly with salt and pepper.

To Serve

When the abalone is cool, arrange with the condiments on a serving plate and drizzle with the sansho dressing.

Abalone & Oyster Mushrooms on Toast with Pickled Shallots

SERVE: Serves 2 | PREP TIME: 30 minutes

Embark on a culinary journey with our Abalone & Oyster Mushrooms on Toast, crowned with the tangy allure of Pickled Shallots.

Ingredients

2 x Abalone (strained keeping 1 tbsp of brine)
200g Oyster mushrooms (torn into thin strips)
4 slices thick cut bread (brioche, sourdough)

Dressing

3 Tbs Flat leaf Parsley (washed and chopped)
½ Lemon (zested and juiced)
2 Tbs Sherry vinegar
3 Tbs Olive oil
1 x golden shallots sliced

Shallot puree

4 Golden shallots (thinly sliced)
100 Milk
50 gr Butter

Method

Strain the abalone, save 1 tablespoon of the brine for this recipe and reserve the rest for future use. Dry the abalone with paper towel lightly season and set aside.
Tear the oyster mushroom and set aside.
Make a dressing with the parsley, abalone brine, lemon zest & juice, sherry vinegar, olive oil and 1 of the thinly sliced shallots. Season & lightly stir to combine.
Add the remaining shallots, milk and butter to a saucepan and cook on a gentle heat until soft and reduced by half and then blend to a purée and adjust the seasoning.

To Serve

Have your dressing set aside in a large enough bowl to toss the abalone and mushrooms in once cooked.

Heat a pan over high heat, add a little vegetable or olive oil and when hot add the abalone, flat side down to pan and sear for 1 minute, then remove from pan.

Lower pan heat to medium and then add a little more oil. Add the oyster mushrooms and sauté until lightly golden, then season and remove from the pan and place into the bowl with the dressing.

Thinly slice the abalone and add to the dressing. Gently toss to combine the ingredients.

To plate

Toast your choice of bread, add a dollop of the shallot purée and then top with the abalone and mushroom mix. Spoon over a little more dressing and enjoy!

Charcoal Abalone, with Rosella Hoisin, Macadamia and Saltbush

SERVE: Serves 4 | PREP TIME: 20 minutes

Experience a culinary masterpiece with our Charcoal Abalone, adorned in Rosella Hoisin, complemented by the richness of Macadamia, and a touch of Saltbush.

Ingredients

4 x abalone (sliced for skewers)
4 x Skewers

Rosella Hoisin

*100 ml rosella syrup
1 tsp hoisin
1 tsp soy sauce
1 Tbs mirin

*Note: if you can’t get hold of rosella syrup, you can replace it with a tablespoon of plum or cherry jam

Macadamia Puree

200g raw macadamias
250ml vegetarian stock
2 tsp sherry vinegar
2 tsp olive oil
*10g saltbush flakes

*Note: use 5-10gms of celery salt if you don’t have saltbush flakes

Method

Make the rosella hoisin glaze by combining all the ingredients.
Make the macadamia purée by adding all ingredients and blending in a high-speed blender until smooth.
Skewer the sliced abalone, then brush with the rosella hoisin.
Heat your charcoal BBQ (a regular BBQ is fine) and place the skewers onto the grill. Cook for 30 seconds, turn and brush with the hoisin. Cook for a further 30 seconds, turn again, brush with the hoisin and repeat this process for 2 minutes.

To Serve

Place abalone skewers onto a flat serving dish with a little of the macadamia purée and a little of the rosella hoisin. Top with the chopped macadamia nuts and a sprinkle of sea salt.

Abalone En Papillote

SERVE: | PREP TIME: 30 minutes

The quick, healthy and delicious option for canned abalone.

Ingredients:

375g Three friends canned abalone
Bunch of Baby asparagus
Baby spinach
Cherry tomatoes cut in half
Snow peas
Lemon sliced
Parsley
Minced garlic or ¼ of a clove if fresh.
Butter
White wine
Baking paper
Salt and pepper

Directions:

Pre-heat oven to 220 degrees Celsius.
Tear off 4 x 40cm x 30cm pieces of baking paper.
In the centre of the 4 paper squares add 1/2 cup each of asparagus, spinach and sliced snow peas
Add 6 cherry tomatoes around the edge of the above vegetables.
On top add 2 sliced three friends abalone, 1 TBSP of chopped parsley, 1 TBSP of minced garlic, 2 TBSP of butter.
Place 3 slices of lemon on top, 2 TBSP of white wine and salt and pepper to taste.
Bring the 2 long ends together above the abalone and then roll down until the paper is touching the abalone.
Now take either side and crimp ends together the that all ingredients are now inside the sealed pouch.
Place the 4 parcels on a tray in the oven for 10 minutes.
Remove from the oven and eat while hot.
Tip: Individual parcels can be placed in the microwave on high for 2 mins to save using the oven.

Aussie BBQ Abalone

SERVE: 4 | PREP TIME: 15 minutes

There’s nothing like gathering with friends round the barbecue, and when we do, this is one of our go-to recipes. It is simple and delicious, but always keep in mind that abalone should never be overcooked.

Ingredients:

Fresh or frozen Three Friends abalone
Plain Flour
Salt and pepper to Taste
Lemon
Butter
Olive oil

Method:

Remove abalone from the shell using a dessert spoon or similar, discarding the viscera.
Slice abalone as thinly as possible with a sharp knife.
To a bowl of plain flour add salt and pepper to taste and lightly dust the abalone.
Ignite barbeque and heat hot plate to a high heat. (A thick bottomed frying pan can also be used)
Add butter and a dash of olive oil to the hot plate.
Once butter starts to foam, add the abalone to the hotplate in a single layer.
Turn abalone over after no more than 60 seconds. (beware of overcooking, as it can make abalone tough)
Leave for a further 60 seconds before removing from the heat and serving with a squeeze of lemon. Eat it straight off the barbeque.

Abalone and Pork Soup with Friends

SERVE: 4 | PREP TIME: 45 minutes

A festive season favourite, that we think should be enjoyed year-round, because there’s nothing like getting people together over a delicious, warming bowl of soup.

Ingredients:

4 pork fillets (300g)
Three Friends abalone (1 can)
3 dried Chinese mushrooms
1 teaspoon light soy sauce
Vegetable oil
½ teaspoon sugar
1 teaspoon corn-starch
½ tablespoon black pepper
3 thin slices fresh ginger
6 cups boiling water
2 teaspoons of salt
4 celery ribs
1 chopped spring onion

Method:

Thinly slice the pork and marinate in the soy sauce, sugar, corn-starch, half a tablespoon of oil, and some black pepper.
Heat the oil in a large frying pan and stir in the ginger with a pinch of salt for about a minute. Pour in 6 cups of boiling water.
Soak the mushrooms in a bowl of warm water for about 15 minutes. Slice the mushrooms and celery into thin strips.
Add mushrooms, celery and marinated pork into the pan, pop the lid on and simmer for about 8 minutes.
Cut the abalone into slices and put them into the pan about 4 minutes before serving.
Sprinkle the spring onions over the top and serve immediately.

There’s nothing like getting friends and family together to enjoy abalone. buttery, smooth, salty and sweet, it can be used in many ways to create delicious meals.

Three Friends Abalone is cleaned and ready to eat, so anyone can create the perfect, low-effort abalone dish at home.

A QUICK GUIDE

Canned abalone requires minimal cooking and is best eaten when just warmed through, although it can also be consumed cold. Slowly heating the abalone in its can or adding it into a dish at the last possible moment will allow its tender texture to remain uncompromised.

Safely heating canned abalone is simple:

Remove all labels and packaging from the can.
Fill a pot with water and fully submerge the can, ensuring it remains horizontal throughout the cooking process.
Place the pot on medium heat and allow the water to simmer for 15 minutes.
Remove the pot from the heat and wait for the water to cool. Grab a pair of sturdy tongs and lift the can out – the can will still be hot, so we would recommend also popping on a pair of oven mitts.
Once the can is cool to the touch, open and serve. Yum.

Prep + Cook

CHEF’S COOKBOOK

Abalone Schnitzels with Fresh Asian Slaw & Shoestring Fries

SERVE: Serves 4 as a Main or 6 - 8 as an Entrée | PREP TIME: 45 minutes

CHEF’S COOKBOOK

Grilled Abalone, with Sea Grapes, Cucumber and Sansho Dressing

SERVE: Serves 4 | PREP TIME: 30 minutes

CHEF’S COOKBOOK

Abalone & Oyster Mushrooms on Toast with Pickled Shallots

SERVE: Serves 2 | PREP TIME: 30 minutes

CHEF’S COOKBOOK

Charcoal Abalone, with Rosella Hoisin, Macadamia and Saltbush

SERVE: Serves 4 | PREP TIME: 20 minutes

CHEF’S COOKBOOK

Abalone En Papillote

SERVE: | PREP TIME: 30 minutes

CHEF’S COOKBOOK

Aussie BBQ Abalone

SERVE: 4 | PREP TIME: 15 minutes

CHEF’S COOKBOOK

Abalone and Pork Soup with Friends

SERVE: 4 | PREP TIME: 45 minutes

A QUICK GUIDE

CONTACT

Joel

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