Instructions
SATURDAY: SHOW 1 – DINNER PARTY SHOWSTOPPERS
Mussel, oyster and saffron risotto with pangrattato
Pressed beetroot ceviche of King George whiting with radish and onion salsa
Instant chocolate mousse with crème fraîche and berry compote
SUNDAY: SHOW 1 – A TASTE OF ASIA
Snapper rendang curry with lemongrass and tamarind
Beef, eschalot and lime stir fry with rice vermicelli
Pawpaw and palm sugar salad with salted mint leaves
SUNDAY: SHOW 2 – SIMPLE FAMILY DINNER
Steamed snapper in parsley and lemon with feta-crushed potatoes and green beans
Pepper-crusted beef fillet with mushroom and blue cheese fricassee
Apple tartes fine with Demerara and crème fraîche
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MUSSEL AND SAFFRON RISOTTO WITH PANGRATTATO
Serves 4
1kg mussels
1 cup white wine
1 brown onion, finely diced
½ leek, finely diced
1 stick celery, finely diced
2 bay leaves
1 tsp fennel seeds
¼ cup extra virgin olive oil
1 cup Arborio rice
6 cloves garlic, minced
large pinch saffron threads
3 cups chicken stock, hot
salt flakes and freshly-milled black pepper
2 Tbsp unsalted butter
1 cup parmesan, finely grated
1 bunch parsley, finely chopped
16 oysters, shucked
4 slices prosciutto, finely diced
2 slices day-old sourdough bread, crumbled
¼ cup almonds, toasted and finely chopped
1 sprig rosemary, finely chopped
lemon wedges and shaved parmesan, to serve
1 Place the mussels and white wine in a saucepan and set over a moderate heat. Cook until the mussels open, then set aside to cool. Remove the mussel meat from the shells
2 Sauté the onion, leek, celery, bay leaves and fennel seeds in half the olive oil for 5 minutes, until softened. Add the rice and cook for 1 minute, then add half the garlic, saffron and the mussel liquid. Boil until the liquid has absorbed, then turn the heat to low and add the chicken stock gradually. Season with salt and pepper then fold in the butter, parmesan and ¼ of the parsley. Gently fold in the oysters.
3 Meanwhile, fry the prosciutto in the remaining olive oil until golden, then add the breadcrumbs, remaining garlic, almonds and rosemary and fry until golden. Mix in the remaining parsley. Serve the risotto topped with the pangrattato, and garnish with lemon wedges and shaved parmesan.
PRESSED BEETROOT CEVICHE OF KING GEORGE WHITING WITH, SEARED SCALLOPS, RADISH AND ONION SALSA
Serves 4
1 cup beetroot juice
juice of 3 limes
2 Tbsp fine salt
2 Tbsp honey
2 oregano sprigs
4 juniper berries, crushed
400g boneless King George whiting fillets
2 radishes, finely diced
1 red onion, finely diced
1 Lebanese cucumber, seeded and finely diced
1 bunch dill, finely chopped
salt flakes and freshly-milled black pepper
2 Tbsp extra virgin olive oil
2 tsp white wine vinegar
12 scallops, roe off
¼ bunch thyme sprigs
2 Tbsp avocado oil
1 Combine the beetroot juice, lime juice, fine salt, honey, oregano sprigs and juniper berries in a casserole dish, then mix in the whiting fillets. Cover with cling film, then place a heavy tray on top to press flat. Set aside for 10 minutes to cure.
2 Mix the radish, onion, cucumber and dill in bowl and season with salt and pepper. Mix in the olive oil and vinegar.
3 Sear the scallops in a large pan over a high heat, until golden on each side, then season with salt and pepper.
4 Cut the whiting to size and arrange on plates, then garnish with scallops, salsa, thyme sprigs and avocado oil.
INSTANT CHOCOLATE MOUSSE WITH CRÈME FRAÎCHE AND BERRY COMPOTE
Serves 4
125g caster sugar
400g frozen berries
2 Tbsp Grand Marnier
400g dark chocolate (70% cocoa)
250ml water
200g crème fraîche
1 Put the sugar in a medium saucepan and set over a high heat. Cook until medium-brown caramel, then add the berries and Grand Marnier and cook until a compote forms, about 5 minutes. Set aside to cool.
2 Melt the chocolate and water in a bowl over a saucepan of simmering water, ten set over a bowl of iced water and beat with hand mixer until a mousse forms, about 2 minutes.
3 Spoon the chocolate mousse into glasses, then top with crème fraîche and berry compote.
SNAPPER AND OYSTER RENDANG CURRY WITH LEMONGRASS AND TAMARIND
Serves 4
6 long red chillies, stemmed
1 red onion, chopped
8 cloves garlic, chopped
4cm piece ginger, chopped
6cm piece galangal, peeled and chopped
3 lemongrass stalks, chopped
1½ Tbsp tamarind purée
1 bunch coriander, roots and leaves
2 Tbsp liquid palm sugar
200ml coconut cream
1kg boneless snapper fillet, diced
8 lime leaves, finely sliced
1 cup fish stock
150ml coconut milk
2 Tbsp kecap manis
½ cup desiccated coconut, toasted
2 dozen oysters, shucked
rice, to serve
1 Combine the chillies, onion, garlic, ginger, galangal, lemongrass, tamarind, coriander roots and palm sugar in a blender and purée until smooth.
2 Spoon the coconut cream into a large saucepan set over a moderately-high heat. Cook for 10 minutes, until the cream curdles and separates. Add the paste and cook for 10 minutes, stirring often, until thickened and highly aromatic.
3 Add the snapper, lime leaves, stock, coconut milk and kecap manis, then simmer for 15 minutes, until the snapper is tender. Add the desiccated coconut and simmer for another 15 minutes, until the sauce thickens. Mix in the oysters, then serve with coriander leaves and rice.
BEEF, ESCHALOT AND LIME STIR FRY WITH RICE VERMICELLI
Serves 4
6 eschalots, finely sliced
2 lemongrass stalks, finely sliced
4 lime leaves, finely sliced
4cm piece ginger, cut into fine batons
4 cloves garlic, sliced
1 Tbsp sesame oil
1 Tbsp vegetable oil
800g beef rump, cut into fine strips
¼ cup sesame seeds
2 zucchini, seeded and sliced
1 red capsicum, diced
¼ cup soy sauce
1 Tbsp oyster sauce
1 Tbsp fish sauce
100g rice vermicelli noodles, soaked
6 limes, segmented
1 bunch Thai basil leaves
1 bunch coriander leaves
1 Fry the eschalots, lemongrass, lime leaves, ginger and garlic in a wok over a high heat in sesame oil for 2 minutes, until aromatic, then set aside.
2 Pour the vegetable oil into the wok and fry the beef and sesame seeds for 2 minutes, until browned. Add the zucchini and capsicum and cook for 2 more minutes. Return the eschalots mixture to the wok then mix in the soy, oysters and fish sauces, then add the noodles, limes, and herbs.
PAWPAW AND PALM SUGAR SALAD WITH SALTED MINT LEAVES
Serves 4
1 ripe pawpaw, diced
2 punnet raspberries, halved
2 cups grapes, halved
½ cup palm sugar
¼ cup sherry
¼ cup shaved coconut flakes, toasted
1 bunch mint leaves
juice of 1 lime
2 tsp caster sugar
½ tsp fine salt
1 Combine the pawpaw, raspberries and grapes in a bowl. Boil the palm sugar and sherry to make a syrup, then pour over. Stir to combine, then fold in the toasted coconut.
2 Mix the caster sugar and salt. Dip the mint leaves in lime juice then the sugar mix and arrange on top.
STEAMED SNAPPER IN PARSLEY AND LEMON WITH FETA-CRUSHED POTATOES AND GREEN BEANS
Serves 4
2 bunches parsley
1 bunch mint
finely grated zest and juice of 2 lemons
4 cloves garlic, minced
2 anchovy fillets
2 tsp Dijon mustard
½ cup extra virgin olive oil
salt flakes and freshly-milled black pepper
4 x 180g boneless snapper fillets
1 dozen oysters, shucked
2 pink grapefruits, segmented
4 medium potatoes, peeled and chopped
250g jar marinated feta in oil
½ tsp ground fennel seed
2 cups green beans, trimmed
1 Tbsp avocado oil
1 Combine the parsley, mint, lemon zest, garlic, anchovy fillets, mustard and oil in a food processor and pulse until a paste forms. Season with salt and pepper then spread over the fish. Set aside.
2 Steam the potatoes until tender, then combine with the feta and marinating oil and crush with a fork to form a coarse mash. Mix in the fennel seed and lemon juice and season with salt and pepper.
3 Wrap the fish pieces topped with the oysters and grapefruit segments in squares of non-stick baking paper then arrange in a steamer basket over a saucepan of simmering water and cook gently until just firm, about 3 minutes. Steam the green beans until just firm. Place the beans on piles of potatoes then top with fish and dress with avocado oil.
PEPPER-CRUSTED BEEF FILLET WITH MUSHROOM AND BLUE CHEESE FRICASSEE
Serves 4
2 Tbsp kibbled black pepper
1 tsp fine salt
1 tsp ground allspice
4 x 180g beef fillets, trimmed
2 Tbsp extra virgin olive oil
1 red onion, finely sliced
2 cloves garlic, finely sliced
12 cup mushrooms, sliced
2 sprigs thyme, chopped
½ cup brandy
½ cup beef stock
2 tsp cornflour
75g blue cheese, crumbled
½ bunch parsley, finely chopped
1 Mix the pepper, salt and allspice in a small bowl then rub onto the beef fillets. Sear in a ribbed griddle over a moderate heat in half the olive oil for 10 minutes, until medium.
2 Meanwhile fry the onion and garlic in the remaining olive oil in frying pan over a moderate heat until lightly browned, then add the mushrooms and cook until softened. Mix in the thyme and brandy, simmer briefly.
3 Combine the stock and cornflour, stir in, then fold in the cheese and parsley. Season with salt and pepper then serve topped with steak.
APPLE TARTES FINE WITH DEMERARA AND CRÈME FRAÎCHE
Serves 4
2 sheets puff pastry
1 egg, beaten
2 Granny Smith apples, finely sliced
½ cup Demerara sugar
200g crème fraîche
2 tsp cinnamon sugar
1 Preheat oven to 210°C. Cut the pastry into four rectangles 12cm x 8cm and brush with egg. Arrange the apples slices on top then sprinkle with Demerara sugar. Bake for 20 minutes, until well-browned then serve with crème fraîche and cinnamon sugar.