Sardine Rillette

Stuff

  • 1 x 100g can sardines in oil, mostly drained (I use King Oscar 106g)
  • 30g pinenuts, toasted
  • 1 spring onion, fine chopped
  • 1 Tblsn tarragon leaves, fine chopped
  • 50-80g cream cheese
  • Salt and fresh ground pepper to taste
  • crackers or toast – to serve

Method

  • Lightly mash the sardines – try to leave a few chunks
  • Add the pinenuts, spring onion, tarragon & cream cheese – mix to combine
  • Add salt and fresh ground pepper to taste

Notes

  • Double everything for “party-size”

 

Stolen from Manu Feildel

 

 

Hot & Sour Prawn Head Broth

Stuff
Prawn Broth

  • 4 birdseye chillies, deseeded & rough chopped
  • 2 or 3 long red chillies, deseeded & rough chopped
  • 5 cm piece ginger, skinned & chopped
  • 6 cloves garlic, rough chopped
  • 4-5 shallots, rough chopped
  • 1 stick lemongrass, fine chopped
  • 1 bunch coriander root, fine chopped
  • 2 Tbspn shrimp paste [maybe less – maybe fried off first]
  • 75 mil peanut oil
  • Heads & shells from 20 or so Prawns (not the front legs section)
  • 3 Tbspn tamarind
  • 1 litre shellfish or fish stock
  • 2-3 tomatoes, peeled, diced
  • 4-5 kaffir lime leaves, ripped
  • 2 tspn fish sauce
  • juice from 1 lime
  • juice from ½ lemon
  • 2 Tbspn palm sugar, crushed

Prawn Dumplings

  • 10 peeled prawns
  • 1 spring onion, fine chopped
  • 1 tspn sesame oil
  • 1 clove garlic, grated
  • 1 cm piece ginger, grated
  • 2 tspn fish sauce
  • 1 egg white
  • pinch sugar

Skewered Prawns

  • 12 prawns
  • 25 ml sesame oil
  • salt, to taste

Crispy Prawn Legs

  • Approx 1/2 litre vegetable oil, for deep frying
  • 20 front prawn leg sections (carefully cut off the prawn body leaving the “chest” holding the legs together)
  • ½ cup plain flour
  • 1 Tbspn salt
  • 1 Tbspn ground pepper

To Finish 

  • ½ cup roasted peanuts
  • ½ cup fried shallots
  • 12 leaves Vientamese mint
  • ½ cup coriander leaves
  • 1 cup bean shoots
  • 1 red chilli, deseeded and juilienned
  • 4 lime cheeks

Method

Prawn Broth

  • In a food processor combine the chillies, ginger, garlic, shallots, lemongrass, coriander root & shrimp paste – blend to a fine paste (the finer the better)
  • In a large pot heat the peanut oil – sauté the paste and prawn heads/shells for 5-6 minutes. Stir regularly to ensure doesn’t burn
  • Add the tamarind, stock, tomatoes & kaffir lime leaves – being to boil and simmer for 30 minutes
  • Strain thru fine sieve & return to the pot – add fish sauce, lime juice, lemon juice palm sugar – bring to boil and simmer for 5 minutes until sugar is dissolved
    [Note – Matt’s recipe strained last thing – more prawn shell contact may enhance flavour]

Prawn Dumplings

  • In a food processor combine 1/2 the prawns, spring onion, sesame oil, garlic, ginger, fish sauce, egg white & sugar – process to a fine smooth mince (only 30 seconds or so).
  • Add the remaining prawns and process briefly so added prawn meat still course (only a few seconds)

Skewered Prawns

  • Skewer the prawns. Brush with sesame oil & season with salt. Fry in hot pan until just cooked

Crispy Prawn Legs

  • Heat vegetable oil approx 20 mm deep in a wok type frying pan to 200° c
  • In a plastic bag combine the flour, salt & ground pepper – add the prawn leg & shake to coat well. Remove excess flour.
  • Cook in the oil until crispy, drain on paper towel

To Finish & Serve

  • Bring the broth to a simmer. Quenelle the prawn dumplings with a desert spoon – drop into the hot broth – cook for 4 minutes or so until the dumpling float
  • In large noodle large – arrange the prawn dumplings & skewered prawns – garnish with roasted peanuts, fried shallots, Vietnamese mint, coriander leaves, bean shoots, juilienned red chilli, lime cheeks & finally on to the crispy prawn legs
  • Serve with a jug of hot broth on the side – or pour the hot broth over immediately before serving

 

“Stolen” from Matt Sinclair – Masterchef Aussie 2016

Pulpo Gallego – Spanish Octopus

Stuff

  • Approx 1 kg octopus
  • 1 bunch of parsley
  • Tops from a fennel bulb, chopped roughly
  • Sprig oregano
  • 3 Spring onions, chopped roughly
  • 1 or 2 shallots, chopped roughly
  • 2 bay leaves
  • 4 garlic cloves, minced or fine grated
  • 1/2 cup extra-virgin olive oil
  • 1 tspn paprika
  • 1/4 to 1/2 tspn smoked paprika (optional)
  • 1/4 tspn cayenne
  • Salt and black pepper
  • Lemon wedges to serve

Method

Tenderise the Octopus.

  • Pre heat oven to 110° C
  • Boil the whole octopus in the water for 2 minutes – remove & cool
  • Line a Dutch oven or other heavy lid pot with the parsley, fennel fronds, oregano, green onions and the bay leaves.
  • Cut the head off – Cut the octopus “hips” like a star. If using the heads – clean out the heads and cut into similar size to legs
  • Nestle octopus pieces into the pot of greens.
  • Cover the pot and cook for 2 1/2 hours (longer if octopus is large and tough) Don’t worry about the lack of liquid in the pot – octopus will release enough to make a flavorful broth.

Grill the Octopus

  • When the octopus is tender, remove from the pot and cut into serving-sized pieces.
  • Coat with some of the olive oil and BBQ or grill until you get some char marks, about 8 to 10 minutes.
  • Toss the octopus with the rest of the olive oil, garlic, the paprika, smoked paprika and cayenne.
  • Add salt and black pepper to taste and serve with lemon wedges, either at room temperature or slightly warm.

Acknowledgement : http://honest-food.net/2013/11/25/pulpo-gallego-recipe-octopus/

Smoked Salmon on Crushed Edamame’s

Stuff

  • 100 g fine slices smoked salmon, sliced approx 15 mm wide
  • 250 g shelled edamame beans
  • 1/2 cup low fat sour cream
  • 1 Tbspn chopped fresh cilantro
  • 1 Tbspn lime juice
  • 1 tspn wasabi paste
  • 1/2 sheet nori, diced
  • 1 tspn white sesame seeds
  • 1 tspn black sesame seeds

Method

  • Put edamame beans in small saucepan with enough salted water to just cover – bring to boil and cook till tender (approx 5 minutes). Drain and mash. Keep warm

Wasabi cream

  • Combine sour cream, chopped cilantro, lime juice & wasabi paste

Topping

  • In a dry pan roast the sesame seeds and nori

Assemble

  • Lay a “strip” of mashed edamame beans (approx 100mm long x 25mm wide x 10mm high)
  • Strip of wasabi cream along the top
  • Lay pieces of salmon on top
  • Sprinkle with toasted sesame and nori

Seared Scollops with Saffron Beurre Blanc

Stuff

  • 12 or so large scollops, roe removed
  • Salt & pepper to season
  • 1 tbspn olive oil
  • 1 medium-large shallot, chopped fine
  • 1 clove garlic, chopped fine
  • 1 tspn olive oil
  • 100 mil dry white wine
  • 1 good pinch of Saffron
  • 100 mil fish stock
  • 100 mil cream
  • 25 mil Vermouth [or dry sherry]
  • 100 g butter, room temperature
  • Salt & pepper to taste
  • 1 medium  zucchini, cut 25 mm long x 1/4 rounds – turn into “olive” shape medallions
  • 1 red capsicum, trimmed, skin removed & brunoise (very fine diced)
  • knob of butter
  • Chives, 50 mm long (1 per scollop)
  • Salmon caviar

Method

  • In a small sauce pan sweat the shallot & garlic in the olive oil over very low heat. Do not allow to colour
  • Add the white wine – evaporate until almost gone
  • Add the saffron and fish stock – boil down to approx 1/2
  • Add the cream – boil dow a bit more
  • Strain into warm bowl – mix in the Vermouth [or dry sherry]
  • Whisk in the butter, small amount (say 10 g) at a time
  • Season with salt & pepper to taste
  • Keep warm – do not over heat
  • Blanch the zucchini medallions in a shallow pan of water with a knob of butter in
  • Sweat the capsicum in butter until tender
  • Serve a pool of sauce in a deep warm plate
  • arrange the scollops in the pool – the zucchini medallions in between the scollops, the capsicum and chives on top of each scollop – the salmon caviar dotted around the outside

Quantity

  • Serves 2

Prawn Crackers

Stuff

The recipe is a guideline for ingredient ratios. The aim is to try to keep the ratio of prawn meat to tapioca starch at 1:1 or less (ie more prawn than tapioca starch).

  • 1 kg whole prawns to yield 500g prawn meat after deheading and shelling
  • 500g tapioca starch – 100 g for making paste & 400 g for making dough
  • 200ml prawn stock (made from heads and shells)
  • 3 – 4 tspn salt or to taste
  • ground white pepper
  • 2 tspn baking powder

Method

  • Prepare Prawn Stock from the prawn heads & shells – drain and reduce to 200 ml
  • Dry the prawn meat with a kitchen towel – the dryer the better
  • Weigh out 100 g of tapioca starch for 500 g prawn meat – if you have less prawn meat then use proportionately less.
  • Sift the starch into a small bowl.
  • Gradually add boiling hot prawn stock to the starch to make a sticky paste.
  • In a food processor fitted with a steel blade, blend the prawn meat together with salt and pepper to a fine paste.
  • Add the tapioca starch paste that you have made in the previous step and blend until the mixture well combined and homogenous.
  • Sift 400 g tapioca starch, salt, pepper and baking powder in a large bowl.
  • Gradually work the sifted starch into the prawn paste until you get a malleable dough. You don’t want the dough to be too dry: add only enough starch to take the dough to a state where it can be easily handled and formed into rolls.
  • Form the dough into cylindrical rolls of between 3 to 5 cm in dia using a sushi mat lined with cling film.
  • Lightly grease the base of steamer trays or line them with damp muslin. Make sure the rolls are spaced well apart as they will double in size
  • Steam the rolls over rapidly boiling water for about 45 minutes to 1 hour
  • Place the cooked rolls on a wire rack to cool completely. Wrap each roll with cling film and refrigerate overnight.
  • Using a sharp knife, slice the rolls into slices of around 1 mm thickness.
  • Dry the crackers in a dehydrator at the lowest setting (35ºC) for at least 18 hours.
  • When they are completely dry and hard, store them in an air-tight container in a cool dry place until required
  • Deep fry in batches of 4 or 5 at a time

Tamil Fish Curry – Meen Pulli Kozhambu

Stuff

  • skinless fish fillets (eg gurnard or snapper), cut into double bite sized pieces
  • 1 tspn ground turmeric
  • 2-3 tspn Kashmiri chilli powder (1-2 for marinade / 1 for curry)
  • 3 tbspn vegetable oil
  • 1 tspn black mustard seeds
  • 1/2 tspn chilli flakes – more for hotter
  • 1/2 tspn fenugreek seeds
  • 1/2 tspn cumin seeds
  • 1 large onion, sliced
  • 2 tspn ground coriander
  • 1 tspn ground cumin
  • 125 ml tamarind water
  • 250 g tomato paste
  • 200 ml coconut milk
  • 2 sprigs of curry leaves, leaves picked (or frozen, chopped fine)
  • Method
  • Sprinkle the fish with the turmeric and 1-2 tspn Kashmiri chilli powder and set aside to marinate for at least 1 hour
  • Heat the oil in a heavy-based saucepan over medium heat, add the mustard seeds and let them crackle for about 30 seconds.
  • Add the dried chilli flakes, fenugreek and cumin and cook for 1 minute or until fragrant.
  • Add the onion and cook over low heat for approx 8 minutes or until the onion is softened but not browned.
  • Add the remaining 1 tspn Kashmiri chilli powder, coriander, cumin, tamarind, tomato paste and 250 ml of water – cook covered over low heat for about 15 minutes.
  • Add the coconut milk and cook for 5 minutes. Taste to ensure balance.
  • Add the fish and cook for 5 minutes or until the fish is cooked.
  • Season with salt and serve garnished with the curry leaves.

Stolen from Ari, Sydney