Reel Time Fishing Charters

Cooking your Catch with James Maffescioni & Anna Cini, Melbourne's best kept Seafood Secret!

Meet Anna, the loving mother of Matt Cini.

There is nothing more that Anna loves than sharing her cooking with her Family and Friends.

Here you can enjoy some of the Recipe's that Anna loves to cook with the seafood that Matt brings fresh to the table from Port Phillip Bay, Westernport Bay and Portland.

Anna Cini and her creative imagination and passion for Cooking fresh fish will take you back to the small Mediterranean Islands.

This is simply amazing one to keep a close eye out for as we add our families signiture dishes to this page, covering very simple dishes with outstanding flavours! Every one loves there Mums Cooking well how about you try my mums she's an Angel!

James Maffescioni is Reel Time Fishing Charter's Original, He has been Fishing with Matt Cini in Port Phillip bay, Westernport Bay, Portland for many years's, James Would alway's Turn up to all his Fishing Charter's with a Smile and a Gift for the Reel Time Team to enjoy for lunch on their Long Days at Sea! James is one of these people who love's to give out of the goodness of his heart, So with Matt and his team enjoying so many Mouthwatering Dishes! Not to mention some of the sweets, We won't go there just yet!

James is no dummy when it come's to fishing his passion for fishing Melbourne and the Variety of species it has to offer such as King Fish, Snapper, Whiting and Squid to name a few, This only excelled his passion in the kitchen he was only to eager to share his idea's with everyone!

Who better than Matt Cini who's Love for food would accompany this and bring some mouth water watering dishes to share and even try me!

I had an idea and that idea was to share James Secrets and Cooking Seafood Tips with you all! From Simple things like Salt and Pepper Calamari to some the high-end dishes he serves Daily in his Kitchen!

 

Recipe of the Month Whole Baked Snapper October 2016

Recipe of the month is well and truly Port Phillip Bay Snapper Baked Whole.

 

 

Simply place into either an Oven, BBQ or Webber approximately 20 min per KG.

Take out to Rest for 5 to 10 minutes

Then Enjoy the most amazing meal god has to offer fresh Port Phillip Bay Snapper Baked whole Simple and Amazing.

Squid stuffed with king George Whiting.

Here is the Recipe that everyone has been patiently waiting for....Stuffed Port Phillip Bay Squid!

Stuffed whiting recipe 
 
Chopped up whiting 
 
(Quantity of whiting varies due to a number of people you are feeding
We used ruffle 6 whiting)
 
1 Chopped Onion 
2 Chopped Garlic cloves 
1/2 Dozen or more Chopped Prawns 
Handful Chopped parsley 
1 Egg
Half cup bread crumbs
Salt and pepper to your liking
 
Mix ingredients  
 
With a teaspoon add the mixture to the cleaned squid 
 
This mixture made us 10 stuffed squid
 
 
 
What you will need for the sauce! 
 
1 Chopped onion 
2 to 3 Chopped garlic cloves
4 Slices of chopped anchovies 
1 Chopped green chilli 
 
Add into a large Pan with a dash of olive oil, sautée on a low heat.
 
Add a dash of red wine  
2 Canned diced tomatoes 
1 Cup of chicken stock 
1 Tablespoon of sugar 
Salt and pepper to required taste
 
Stovetop: Simmer on a low heat for approx 45min until tender
 
Oven: Bake for 1hr at 150 degrees 
 
 
Bon appétit...
 
Or as we say in Malta
 IgA wudu ikla tiegħek
(Enjoy your meal)

 

Port Phillip Bay Flat Head Tail Fish Tacos.

 

Flathead tail fish tacos.
Ingredients:
1 X Old El Paso soft shell tacos 6 inches 10 pack
10 X Flathead tails skinned & boned
2 X limes cut into 10 wedges
½ cup picked mint leaves
½ cup picked coriander leaves
½ cup finely sliced red cabbage
2 X ripe Roma tomatoes cut in ½ & sliced
½ cup finely sliced iceberg lettuce
1/3 small carrot peeled & grated
1/3 Spanish onion peeled & sliced finely
½ red capsicum sliced thin
1 X-small bottle Chipotle Aioli ( available from Coles)
4 tablespoons corn flour
1 teaspoon smoked paprika
3 tablespoons water
½ teaspoon tobacco
1 cup vegetable oil OR a deep fryer if you have
Method:
1).Mix corn flour, water, paprika & tobacco to form a paste.
2). Place flathead in paste & mix gently to cover.
3). Mix all salad ingredients except for lime wedges.
4). Heat oil & when it is medium hot, place fish in. Fry until golden.
5). Open tacos & heat in microwave or steamer as many as you need to match the amount of fish.
6). Squirt chipotle aioli on a taco, place a little salad in middle & place fish on top, lime wedge on side & serve!! You may need salt & pepper depending on your personal taste.

• The tip here is that you can add chilli & other ingredients or substitute items for changing your flavour's IE lemon, avocado, cucumber, spring onion…

Portland Tuna Sashimi & White Bean Puree.

 

Tuna sashimi & white bean puree.
Ingredients:
½ can white beans – drained
Juice & finely grated zest of 1 lemon
250 grams fresh tuna cut into 3 cm square X 10 cm long pieces
2 eggs hard boiled & peeled
8 X green beans cleaned, steamed & cooled
8 X ripe cherry tomatoes cut in halves
4 & Kalamata olives de – seeded & chopped small
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Salt & fresh ground black pepper
Picked baby herbs for garnish
1 teaspoon chopped hazelnuts
1 tablespoon Canola oil
Method:
1). Puree beans in a blender with lemon & zest & a little salt & pepper.
2). Heat a pan to medium to high heat. Make sure tuna is at room temperature. Heat 1 tablespoon Canola oil, sear tuna for 15 seconds on each side. Cool tuna.
3). Cut tuna into 1 cm slices. Cut eggs into quarters. Cut beans in half as well.
4). Spread bean puree into a disc shape then place tuna, beans, egg, tomatoes on top at random.
5), Mix Extra virgin olive oil & vinegar, drizzle on top, sprinkle olive pieces, sprinkle salt & pepper & nuts & top with soft herbs.
* The tip here is that you can use vinegar/oils/herbs of your choice!

Port Phillip Bay BBQ Cuttle Fish, Basil & Tomato Salad.

 

 

BBQ Cuttlefish, basil & tomato salad.
Ingredients:
250 grams cuttlefish hood cleaned well
2 tablespoons Canola oil
2 X ripe Roma tomatoes – de – seeded & chopped small
3 large basil leaves picked into small pieces
1 to 2 tablespoon white balsamic vinegar ( Provincia in Dromana)
1 Tablespoon olive oil
Salt & fresh ground black pepper
Method:
1). Cut cuttle into squares 4 cm X 4 cm. Pat the cuttle dry & make sure it is at room temperature as this will help it cook quickly & evenly.
2). Heat BBQ until medium to high heat. Toss cuttle with Canola oil, place onto BBQ flat plate, making sure to spread it out & spaced in between each piece. This helps to sear it evenly & not stew in its own juices!
3). Cook for 40 seconds then turns over quickly. Sear another 30 seconds. (if you have a HUGE cuttle, you may need to cook it a little longer).
4). Place cuttle onto a plate, sprinkle with tomato & basil, drizzle with olive oil & vinegar & season with as much or as little salt & pepper to your liking!!

• Serve this with other salads as part of a range of dishes for a BBQ feast!

Port Phillip Bay Calamari Stuffed with Tiger Prawns


Ingredients:

4 X 15 cm calamari tubes cleaned well inside & out.
1 X-small peeled & onion diced fine
1 teaspoon minced garlic
1 tablespoon chopped fresh flat leaf parsley
Zest of 1 lemon grated fine
Sea salt & black pepper
2 tablespoon panko bread crumbs
60 ml canola oil
4 X lemon cheeks as per the photo
400 grams Tiger prawn or King prawn tails, peeled & diced
4 toothpicks
Method:
1). Sauté onion & garlic in 1/3 of the oil on a slow heat for 3 minutes. Place onion mix into a bowl. Pre – heat oven to 200 C for 15 minutes.
2). Using the same pan, sauté prawns until almost cooked in 1/3 oil. Remove from pan, drain & cool.
3). Add Prawns, onion & garlic, parsley, Panko crumbs, zest in a bowl together & season lightly with salt & pepper. Mix well.
4). Stuff tubes with the mix, pushing mix inside gently so as not to break tubes. When tubes are 1 cm from being full, skewer the end shut with a toothpick. Pat tubes dry with paper towel.
5). Heat a pan with remaining oil on medium to hot heat & sear tubes until golden (30 seconds). Turn tube & repeat process.
6). Place tubes into a hot oven for 4 minutes. This will finish cooking the tubes & heat the stuffing.
7). As calamari is high in protein like meat, resting the tubes on top of the stove for 3 – 4 minutes before slicing & serving will help to make it that bit more tender!!
Serve sliced with lemon cheeks, salt & pepper!!
• This dish is great for a Spring or Summer BBQ. Serve it with any salads you like or as part of a buffet!!

King George Whiting Parcels This Looks Amazing!

 

 

 

King George Whiting parcels serves 4

8 X King George Whiting fillets (35 cm fish) any bigger fish than this & you should cut fillets in half.

16 pieces Italian prosciutto

32 large basil leaves

4 ripe Roma tomatoes sliced

Salt & pepper

1). Lay 2 pieces prosciutto on bench vertically in front of you side by side & slightly overlapping.

2). Place 1 fish fillet across prosciutto closest to you.

3). Place two basil leaves in the middle of fish then 3 slices tomato, season with salt & pepper then lay 2 more basil leaves on.

4). Lay another fish fillet on top making a stack, Then tightly but carefully roll the fish stack in the prosciutto. Trim any small leftover bits of prosciutto off. Repeat until all fish parcels are done.

5). Heat a nonstick pan or BBQ flat plate medium heat & drizzle oil on.

6). Cook fish parcels 2 minutes or so either side, crisping prosciutto & browning nicely.

7). Serve your parcels with a salad, veg, salsa, dressing or simply with lemon or lime wedges.

* Using a good Italian Prosciutto or even a Spanish Jamon ham will not take over the fish flavour, it will accompany it nicely!

* I also use zucchini strips, peeled with a vegetable peeler in place of prosciutto as not everyone eats pork or indeed meat.

* Whiting can be substituted for other fish IE Trevally, bream, pinkies, flathead.King George Whiting parcels serves 4

8 X King George Whiting fillets (35 cm fish) any bigger fish than this & you should cut fillets in half.

16 pieces Italian prosciutto

32 large basil leaves

4 ripe Roma tomatoes sliced

Salt & pepper

1). Lay 2 pieces prosciutto on bench vertically in front of you side by side & slightly overlapping.

2). Place 1 fish fillet across prosciutto closest to you.

3). Place two basil leaves in the middle of fish then 3 slices tomato, season with salt & pepper then lay 2 more basil leaves on.

4). Lay another fish fillet on top making a stack, Then tightly but carefully roll the fish stack in the prosciutto. Trim any small leftover bits of prosciutto off. Repeat until all fish parcels are done.

5). Heat a nonstick pan or BBQ flat plate medium heat & drizzle oil on.

6). Cook fish parcels 2 minutes or so either side, crisping prosciutto & browning nicely.

7). Serve your parcels with a salad, veg, salsa, dressing or simply with lemon or lime wedges.

* Using a good Italian Prosciutto or even a Spanish Jamon ham will not take over the fish flavour, it will accompany it nicely!

* I also use zucchini strips, peeled with a vegetable peeler in place of prosciutto as not everyone eats pork or indeed meat.

* Whiting can be substituted for other fish IE Trevally, bream, pinkies, flathead.

Yellow Tail King Fish Fillet Steak w Veg & Potato Saute, Lemon Butter Sauce. WOW

Snapper steak, potato & veg with lemon butter sauce

4 X 200 gram snapper fillet pieces ( from a larger fish)

30 ml veg oil

150 ml extra virgin olive oil

2 X medium potatoes peeled, diced 1 cm square

150-gram cold butter diced

Juice of 1 lrg lemon or two small

1 tbsp finely chopped chives

1 tbsp finely chopped parsley

1 small onion peeled, diced 1 cm square

½ red capsicum diced

½ cup small broccoli florets

½ cup peas & corn ( frozen variety is good)

1 small carrot peeled & diced

1). Dice & boil potatoes until just cooked. Strain & let sit for two minutes to dry a little. Turn on & Heat oven 190C.

2). Sauté all veg in ½ olive oil, slowly in one pan, stirring to slowly colour.

Sauté potatoes in another pan in remaining olive oil. On a higher heat to golden fry potatoes & tossing after 5 minutes.

3). Sear the fish in a pan with 30 ml veg oil, colour both sides then into the oven for 10 to 12 mins.

4). While fish is cooking, add potatoes & veg together & season with salt & pepper. Turn off heat.

5). Squeeze lemon juice into a small pot & bring to the boil just….. Turn heat down low, add diced cold butter & swirl the butter around quickly. Turn off heat. This will slowly melt, be joining with the butter to make a slightly thickened butter sauce. Place sauce to the side.

6). Add herbs to potato & toss. Serve in middle of 4 plates evenly distributing, place fish on top & butter poured over the top of fish!! Serve.

* You can leave the skin on & crisp it up or skinless.