Orange and Coriander Flathead
This is simple and tasty.
Flathead tails rolled in freshly ground coriander seeds, black pepper and salt, pan-fried.
Carrot puree – boil carrot for about 25 mins. Puree with butter and a little cream.
Cauliflower – mixed with olive oil and salt. Baked at 200C for about 25 mins.
Corn – cob boiled for 10 mins. Shaved kernels toasted in oil and butter.
Toasted pine nuts.
Blood orange zest.
Reduced juice from 2 blood oranges, thickened with a little arrowroot, drizzled badly on the plate!
Dukkah-crusted Garfish
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…
Black Bean Patties, Haloumi & Pickled Beetroot
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…
Prawn and Smoked Trout Salad
We’ve been eating a lot of seafood during very hot weather over the last few weeks. Yesterday I smoked a rainbow trout with 1/3 cup each of green tea, brown sugar and jasmine rice. I use an old wok lined with a few layers of alfoil and a circular wire rack to sit in it….
Summer Shellfish Salad
Here’s our Boxing Day lunch! A seafood salad with a Moroccan twist Summer Shellfish Salad Save Print Prep time 30 mins Total time 30 mins Author: Craig Mitchell Recipe type: Salad Ingredients 2 Moreton Bay bugs Prawns Cos lettuce leaves Half a sweet potato 1 punnet of Cherry tomatoes 80 gms Feta cheese…
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