Mussels in Chilli Tomato Sauce

Mussels in Chilli Tomato Sauce

With white wine, crusty bread and parsley. A delicious fresh mussel dish, complimented with a spicy tomato sauce.
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Ingredients
  

  • 1.5 kg Boston Bay mussels
  • 2 tbsp extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 small red chillies, deseeded, finely chopped
  • 1 tbsp tomato paste
  • 2 400g tins diced tomatoes
  • 1 lemon, rind finely grated, juiced
  • 2 tsp caster sugar
  • 1/2 cup dry white wine
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
  • Salt and pepper, to season

Garnish

  • Crusty bread, to serve
  • Flat-leaf parsley leaves

Instructions
 

  • Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute.
  • Add the diced tomato, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil.
  • Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.
  • Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open.
  • To serve, ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with lots of crusty bread. (note: place a large bowl in the middle of the table for the empty shells).
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Panfried Ora King Salmon

Panfried Ora King Salmon

With savoury whipped cream, herbs and leaves. An exquisite flavour and texture complimented with savoury cream.
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Ingredients
  

  • 4 Ora King Salmon portions (150g)
  • Murray river salt flakes
  • Black pepper
  • 2 tbsp Butter

Savoury whipped cream

  • 1/2 cup heavy cream
  • 2 tsp Dijon mustard
  • Pinch of Cayenne
  • 1/2 tsp Lemon zest
  • 1 tbsp Chives, finely chopped

Garnish

  • Tarragon leaves
  • Watercress
  • Edible flower petals

Instructions
 

  • Prepare the King salmon, skin on or off (we used skin off). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
  • Put the cream in a mixing bowl and beat with a whisk until just barely thickened. Add ¼ teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don’t let the cream get too stiff, finally fold in the chives. Taste and adjust seasoning.
  • Put butter in a large skillet over medium-high heat. When butter begins to foam, add the King salmon portions and reduce heat slightly. Cook gently on one side for about 3 minutes, then flip and cook 1-2 minutes more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
  • To serve, place a portion of King salmon in the centre of each plate, spoon some savory whipped cream over each serving. Garnish with tarragon, watercress, extra chives and flowers (if desired).
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Scampi Risotto

Scampi Risotto

With fresh parsley and a lemon butter sauce. An irresistible classic Italian dish filled with flavour.
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Ingredients
  

  • 300/400 g Scampi meat or 1.5kg whole scampi shells on
  • 1 tbsp Extra virgin olive oil (EVOO)
  • 50 g Butter unsalted
  • 1 Garlic clove, minced/grated
  • 2 tbsp Flat leaf parsley, finely chopped
  • 400 g Carnaroli rice (or Arborio)

Risotto

  • 1.6 L Fish stock (add the shells to infuse)
  • 2 French shallots, finely diced (or 1 small brown onion)
  • 1 Garlic clove, minced/grated
  • 1/2 cup White wine
  • 2 tbsp Extra virgin olive oil (EVOO)
  • 120 g Butter unsalted
  • Zest of 1 lemon
  • 40 g Parmesan, finely grated (optional)
  • Salt and pepper to taste

Lemon butter sauce

  • 2 tbsp Butter unsalted
  • 1/2 cup Lemon juice
  • 1 tbsp Flat leaf parsley, finely chopped

Garnish

  • Whole scampi (shell on), pan-fried
  • Flat leaf parsley, finely chopped

Instructions
 

  • Remove shells from scampi meat and set aside. Note: The shells are for infusing the stock. Rinse the scampi meat and let it sit on paper towel.
  • For the Risotto, place the stock and the scampi shells (if using) into a large, heavy based saucepan and bring to the boil. Reduce heat to a simmer and cover with a lid to infuse for 5 minutes.
  • Place a medium sized, heavy based saucepan over low heat. Add 1 tbsp of the butter and the olive oil. Add onion and garlic and cook, without browning, until soft.
  • Add the rice and stir until all grains are coated with oil and have slightly warmed. Deglaze the saucepan with white wine then stir continuously until all liquid has been absorbed.
  • Add half the stock to the rice and stir to prevent rice sticking. When the liquid has reduced, add another quarter of the stock. When all liquid has been absorbed add remaining stock. Cook for a further 5 minutes until rice is cooked and creamy, add a little water if necessary.
  • To finish the risotto, stir through remaining unsalted butter, lemon zest and parmesan (if using).
  • For the scampi, heat up a pan on med-high heat with the butter and olive oil, add the garlic and scampi meat, cook tossing until lightly coloured (about 3 min). Take of the heat, season with salt and pepper and parsley.
  • At the same time heat up a small pan on high heat with butter and lemon juice, salt and pepper to taste. Stir in the parsley. Cook for about 3-5 min, until butter is melted and starts to bubble.
  • Place a scoop of risotto onto each plate, top with a few pieces of scampi and pour over the lemon-butter sauce, sprinkle with parsley. Optional: add 1 whole pan-fried scampi on top for a ‘wow’ factor. Enjoy!
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Oysters Rockefeller

Oysters Rockefeller

With fresh chopped greens, butter, garlic, and crispy bacon. A classic rich appetizer with fresh chopped greens, butter and garlic.
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Ingredients
  

  • 24 Sydney rock oysters, fresh shucked in shells
  • 1 Garlic clove, finely chopped
  • 2 cups baby spinach, chopped
  • 1 cup watercress, stems trimmed (or flat leaf parsley)
  • 1/2 cup Green shallots, chopped
  • 165 g unsalted butter, room temperature
  • 1/2 cup dry breadcrumbs
  • 2 tbsp Pernod (or other anise liqueur)
  • 1 tsp Fennel seeds, ground
  • 1 tsp hot pepper sauce
  • 1/4 cup grated parmesan
  • 1 tsp Salt flakes
  • 1 tsp Black pepper
  • 300-400 g rock salt

Garnish

  • 175 g Bacon, finely diced and crispy fried
  • Baby rocket
  • Lemon wedges

Instructions
 

  • Preheat the oven to 230°C (or oven grill).
  • In a food processor add the garlic, spinach, watercress and green shallots, pulse until mixture is finely chopped. Transfer to a medium bowl.
  • Combine butter, breadcrumbs, fennel, Pernod and hot sauce in the food processor and process until well blended. Add the spinach mixture back in to the bread mix and pulse just until the 2 are blended. Season with salt and pepper. (Cover and chill. Can be made 8 hours ahead).
  • Sprinkle the rock salt on a large baking tray enough to sit the oysters in. Arrange the oysters in their half shells into the salt. Top each oyster with 1 tbsp of the spinach mixture. Sprinkle with cheese. Bake until browns on top, about 8 minutes.
  • Add a handful of baby spinach to each plate, position 6 oysters round the plate (use the rocket to help keep them upright), top each with a tsp of crispy bacon and garnish with a few lemon wedges. Enjoy!
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Sauteed Tiger Prawns

Sauteed Tiger Prawns

With garlic, chilli, lemongrass and Basmati rice. A simple flavour packed dish with garlic, chilli and fragrant lemongrass.
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Ingredients
  

  • 16-24 Tiger prawns, raw
  • 4 tbsp Extra virgin olive oil (EVOO)
  • 3 Garlic cloves, finely chopped
  • 2 Red chillies, deseed and finely chopped
  • 1 Stalk lemongrass, finely chopped
  • 2.5 cm Ginger piece, finely chopped
  • 1 tbsp Salt flakes
  • 1 tbsp Black pepper
  • Juice of 1 lime
  • 1/2 tbsp Chilli flakes (optional)
  • 450 g packet Sunrice basmati microwave steamed rice
  • 500 g Broad beans (frozen), blanched and shelled
  • 1 Red capsicum, small and finely chopped
  • 1 Red onion, finely chopped
  • 1 tbsp Lime juice
  • Extra virgin olive oil (optional)
  • Lime wedges

Instructions
 

  • Prepare the prawns, remove heads and peel but leave the tail section on. Devein, rinse and let it sit on paper towel.
  • In a large bowl combine all the aromatics, garlic, chillies, lemongrass, ginger, salt, pepper, lime juice and the EVOO, then add the prawns and toss them to coat all thoroughly. Cover and leave to marinate in the refrigerator for 1-2 hours (or until your rice is ready).
  • Cook the rice as per the packet instructions, then in a large pan heat 1 tbsp EVOO over medium heat and add the onion and capsicum, sautee for 2-3 minutes until the onion softens.
  • Add the rice and stir it through. turn the heat up and toss the rice a few times to fry it lightly. Remove from heat and add the blanched broad beans and a squeeze of lime juice just before serving.
  • In a large wok, add a little EVOO on high heat, add the marinated prawns and toss, stir to cook all evenly, once they look opaque and lightly coloured remove from the heat and serve
  • Place a good mound of the rice onto each plate, top with 4-6 prawns, season with salt flakes, drizzle with lime EVOO and garnish with a few lime wedges. Enjoy!
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Simple Satay Salmon Stirfry

Simple Satay Salmon Stirfry

For a sensational sandwich bursting with flavour, try these delicious salmon baguettes topped with homemade rocket and tandoori pesto.
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Ingredients
  

  • 6 120g salmon portions, skin on
  • 1 tbsp lemon zest
  • 1 garlic glove, minced
  • 5 tbsp soy sauce
  • 4 tbsp dark brown soft sugar
  • 5 tbsp water
  • 4 tbsp vegetable oil
  • Freshly ground black pepper to taste
  • Fresh chives and lemon slices, for garnish

Instructions
 

  • In a small bowl, stir together lemon zest, garlic, pepper, soy sauce, sugar, water and vegetable oil until sugar dissolves.
  • Place salmon portions in a bowl with the marinade, cover and refrigerate for 2 hours, or overnight.
  • Heat barbeque to medium and lightly oil.
  • Cook salmon on the barbecue for 5 to 6 minutes per side, basting with the marinade as the salmon cooks. Cooking times may vary with the thickness of the salmon portions.
  • Garnish with chopped chives and lemon slices. Serve with your favourite salad and sides.
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