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.
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.
Abalone and Pork Soup with Friends
SERVE: 4 | PREP TIME: 45 minutesA 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.
Abalone En Papillote
SERVE: | PREP TIME: 30 minutesThe 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 minutesThere’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.