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Kingfish with Campari and Orange

July 20, 2019 by admin Leave a Comment

Last night’s entree consisted of oysters with a kingfish carpaccio with an orange and Campari dressing.

The recipe came from Delicious magazine, Issue 191, April 2019. Delicious is a fantastic magazine and I recommend that you subscribe.

Dressing
1/3 cup extra virgin olive oil
1 1/2 tbsp Campari
Zest of 1 orange
2 tbsp orange juice
2 tsp caster sugar
1 1/2 tbsp chardonnay vinegar (or white wine vinegar).

The quality of the olive oil (use a lighter oil) and the vinegar will make the difference in this dressing.

Whisk the above ingredients.

Slice the kingfish thinly. Top with thinly sliced fresh radish. Drizzle with the dressing. Top with micro-greens (we’re growing several kinds of these at home).

I added a little cracked black pepper and sea salt.

This was accompanied by an excellent Arras bubbly from Tasmania. A fantastic entree.

The main course consisted of coriander, fennel and orange flathead fillets on a cauliflower puree with a lentil stew and pickled cauliflower leaves.

Steamed Asian Scallops

July 13, 2019 by admin Leave a Comment

Since moving to Victoria I’ve been spoilt by seafood choices, with several markets around. A big shout of the “The Big Fish” Fish Market at Carrum Downs for fantastic fresh fish, every single day. This is the first time I’ve bought “live” scallops.

This simple steamed scallop recipe comes from Ken Hom’s “Hot Wok”. It’s out of print, but Kwn has a bunch of cookbooks and it probably features in another one.

2 red chillies, seded and chopped
2 tsp chopped fresh ginger
1 tbsp shaoxing rice wine
1 tbsp light soy sauce
1/4 tsp salt
1/4 tsp ground black pepper
3 tbsp finely chopped spring onions

Mix the above ingredients and spoon over scallop shells. Steam gently for five minutes.

Simple and delicious.

Dukkah-crusted Garfish

July 13, 2019 by admin Leave a Comment

I’ve been remiss in not posting lately. Here’s a recent plate of dukkah-crusted garfish with carrot puree, baksed cauliflower, charred capsicum, parsley and yoghurt.

I’ve previously made this with garfish fillets, but this time cooked whole garfish.

The dukkah crumb recipe comes from Greg and Lucy Malouf’s fabulous book “Malouf“.

50 hazelnuts
8 tbsp sesame seeds
4 tbsp coriander seeds
3 tbsp cumin seeds

Toast each of these separately in a dry pan, then crush together.

Dip the fish in plain flour, then egg and then the dukkah. Deep fry for 4 minutes.

Black Bean Patties, Haloumi & Pickled Beetroot

March 18, 2019 by admin Leave a Comment

I bought Martin Nordin’s book about vegetarian burgers as a Christmas present, and liked it so much that I bought one myself. I’ve just started to make some of the burgers with my own little twist.

Tonight I made the pattie but not the burger.

65g finely chopped onion
1/2 tsp mild chilli powder
1 tsp smoked paprika
3 tbsp BBQ sauce

Cook the onion in some oil until almost beginning to char. Take off the heat and mix in the sauce and spices.

400g cooked black beans
50g dry-roasted walnuts, chopped
100g cooked black rice
25g panko breadcrumbs
2 tbsp chopped coriander leaves
sea salt…