Recipes

Ingredients

• 1 can Abagold abalone, sliced, juice reserved
• Butter
• Garlic, finely chopped
• Mushrooms, sliced
• Lemon juice
• Ground nutmeg
• Black pepper
• Cream
• Basmati or fragrant white rice, to serve

Method

1. 1Heat a pan and add the butter.
2. 2Once the butter has melted, add the garlic and mushrooms.
3. 3Add the abalone and the juice from the can and stir through.
4. 4Add the lemon juice, nutmeg and pepper, and stir through.
5. 5Remove from the heat and stir in the cream.
6. 6Serve on basmati or fragrant white rice.

Ingredients

• 1 pouch Abagold braised abalone
• Steamed vegetables of your choice, to serve

Method

1. 1Heat the unopened pouch in boiling water.
2. 2Open and serve with your favourite steamed vegetables.

Ingredients

• 1 can Abagold abalone
• 150 g couscous

Method

1. 1Steam the abalone in its can for 20 minutes.
2. 2Open the can and drain the juice into a medium saucepan.
3. 3Bring the juice to the boil and add 150 g couscous.
4. 4Switch off the heat and fluff with a fork.
5. 5Serve the abalone on the couscous.

Ingredients

• Live Abagold abalone
• Soy sauce
• Wasabi

Method

1. 1Shuck and clean the live abalone with a small brush under running water.
2. 2Slice thinly and blanch for 5 seconds in water of at least 80 °C.
3. 3Serve with soy sauce and wasabi.