Kingfish with Campari and Orange
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.
BBQ Lamb Roast
I was given a ThermoWorks ChefAlarm as a late Christmas present. It’s designed for testing the temperature of meat as it cooks, particularly for a BBQ which is a temperamental beast. Recommended by Chris G. at Nibble Me This whose BBQ email I love. It’s a pretty impressive device – probe and connecting wire are…
Orange and Passionfruit Ice Cream
This is an excellent summer ice cream dessert that I concocted the other day – a variation on a passionfruit recipe in our ice cream maker’s recipe book. Orange and Passionfruit Ice Cream Save Print Author: Craig Mitchell Recipe type: Dessert Cuisine: Australian Ingredients 3-4 Passionfruit 3 tbsp Orange zest 1 Egg 1 Egg…
Making Roti Jala
We learned about Roti Jala on our recent trip to Malaysia, although we didn’t see it or eat it there. It’s a lacy crepe made with flour, egg and coconut milk. A cup with several holes in the bottom or side is used to pour the mixture into a pan. The roti is then folded…
Tomato and Haloumi Pesto Pasta
Here’s a simple vegetarian pasta that I made up the other night. Slice half a large leek thinly. Saute it gently in butter until soft. Add 1/3 cup of white wine and reduce. When half of the liquid has evaporated, add halved cherry tomatoes and continue to simmer until the liquid reduces some more. Add…
- « Previous Page
- 1
- …
- 25
- 26
- 27