POLLO ROJO SKEWERS WITH CHIPOTLE CHILLIES AND PRESERVED LEMON, JALAPENO SALSA
Serves 4
600g chicken thigh fillet, cut into thick strips
2 Tbsp chipotle chillies
6 garlic cloves
2 tsp dried oregano
1 red onion, minced
½ preserved lemon, rind only
2 Tbsp extra virgin olive oil
2 Tbsp smoky barbecue sauce
¼ cup jalapeno chillies, chopped
1 Lebanese cucumber, diced finely
¼ red capsicum, diced finely
¼ bunch coriander, chopped finely
1 lime, juiced
salt and pepper
- Pierce the chicken onto 8 soaked bamboo skewers or metal skewers. Combine the chipotles, garlic, oregano, onion, preserved lemon, olive oil and barbecue sauce in a blender, puree, then coat onto the chicken. Marinade for at least 4 hours.
- Arrange the skewers on a lined baking tray or in a large frying pan. Roast on a medium heat until just cooked.
- Meanwhile, combine the jalapenos, cucumber, capsicum, coriander and lime juice, season with salt and pepper and set aside.
- Serve 2 skewers per person topped with a generous spoonful of salsa.
SPICED PORK CUTLET WITH BARBECUED APPLE AND ARTICHOKE SALAD
Serves 4
4 x 200g pork cutlets, French-trimmed
2 tsp ras el hanout
salt and pepper
2 Tbsp extra virgin olive oil
2 apples, halved cooking oil spray
¼ cup artichoke hearts, quartered
1 red onion, sliced finely
2 tsp capers, chopped
1 lemon, zested finely
¼ bunch parsley, chopped
2 Tbsp pine nuts, toasted
- Dust the pork with ras el hanout and season with salt and pepper. Drizzle with olive oil then barbecue over a hot griddle for 4 minuets each side until cooked medium-well.
- Spray the apple halves with cooking oil, season lightly with salt, then barbecue well.
- Combine the artichokes, onion, capers, lemon zest, parsley and pine nuts. Serve the cutlets next to an apple half topped with artichoke salad
APPLE AND MILK-CHOCOLATE TURNOVERS WITH RHUBARB AND PECANS
Serves 4
4 sheets shortcrust pastry
2 eggs, beaten
2 apple, sliced very finely
½ cup dessicated coconut
100g milk chocolate, grated coarsely
vegetable oil, for frying
4 sticks rhubarb, sliced
½ cup raw sugar
¼ cup whisky
½ cup pecans, toasted
2 sprigs mint leaves
- Cut two circles out of each piece of pastry, and brush with beaten egg. Combine the apple slices, coconut and milk chocolate in a bowl, then divide between the discs. Fold the pastry over and seal well.
- Fry the turnovers in hot vegetable oil until golden on both sides.
- Meanwhile, combine the rhubarb, raw sugar and whisky in a small saucepan and cook over a high heat until the rhubarb is just softened. Fold in the pecans and mint.
- Serve 2 turnovers each, topped with a generous spoonful of the rhubarb mixture.
CHICKEN AND OLIVE TAGINE WITH MOIGRAIB COUSCOUS
Serves 4
2 brown onions, sliced thickly
6 garlic cloves, sliced
2 Tbsp extra virgin olive oil
2 pinches saffron
2 tsp tagine spice
750g chicken thigh fillet, diced
2 Tbsp plain flour
1L chicken stock
½ cup pitted green olives
1 small eggplant, diced
8 small potatoes halved
salt and pepper
250g moigraib couscous
350ml water
1 Tbsp unsalted butter
½ bunch mint, chopped
½ bunch coriander, chopped
- Fry the onion and garlic in olive oil in a large saucepan set over a high heat for 3 minutes, until softned add the spices and fry for 1 minute.
- Meanwhile, coat the chicken in flour, then add to the saucepan and fry until lightly browned. Add the stock, olives, eggplant and potatoes then season with salt and pepper. Simmer for 20 minutes.
- Combine the couscous, water and butter in a small saucepan and cook over a high heat for 10 minutes. Then drain well.
- Serve the tagine on a bed of couscous, topped with herbs.
BUTTER BEANS WITH SILVERBEET, PESTO AND BOTTARGA
Serves 4
400g dried butter beans
2L water
2L vegetable stock
1 leek, sliced
2 Tbsp mustard seed oil
1 bunch silverbeet, shredded
2 long red chillies, sliced
2 Tbsp pesto
¼ cup grated parmesan
2 Tbsp shaved bottarga
- Soak the beans in water for 12 hours, or overnight. Drain and rinse well.
- Combine the beans and cold vegetable stock in a large saucepan and set over a medium heat. Cook gently for 1 hour, until the beans have absorbed all the stock, then set aside and cool.
- Sauté the leek in mustard seed oil in a large saucepan until just tender, then fold in the silverbeet and chillies. Cook for 2 minutes. Mix in the pesto and parmesan then top with bottarga to serve.
LEMON AND STRAWBERRY HEDGEHOG WITH ORANGE CARAMEL SAUCE
Serves 4
200g mascarpone
200g lemon butter
2 Tbsp icing sugar
½ cup raw sugar
2 oranges, juice and zest
¼ cup Grand Marnier
150ml thickened cream
12 stroopwafer biscuits, halved
2 punnets strawberries, halved
- Whip the mascarpone, lemon butter and icing sugar to soft peaks, then set aside.
- Pour the raw sugar into a large saucepan, then cook over a high heat until caramelised. Add the orange juice, zest, liqueur and ream, then simmer for 5 minutes until a sauce forms.
- Build horizontal stacks of wafers, lemon cream and strawberries, then drizzle with orange caramel sauce and serve
STEAK FRITES WITH WHIPPED HORSERADISH BUTTER
Serves 4
4 large potatoes
4 x 250g rib eye cutlets
celery salt and ground white pepper
2 Tbsp extra virgin olive oil
vegetable oil, for deep frying
100g unsalted butter
1 Tbsp curry powder
1 eschalot, finely diced
1 tsp minced horseradish
chopped parsley and lemon, to serve
- Cut the potatoes into large chunks and steam until tender. Set aside to cool.
- Season the steaks with celery salt and ground white pepper, the drizzle with olive oil and arrange on a hot barbecue griddle. Cook for 3 minutes, then rotate 45 and cook for a further 3 minutes. Turn the steaks over and cook for 3 minutes, then rotate 45 and cook for a further 3 minutes. Set the steaks aside to rest for 2 minutes.
- Cook the chips in hot vegetable oil until crisp.
- Whip the butter, curry powder, eschalot and horseradish until light and creamy. Serve the steaks on a bed of chips with a spoon of butter on top. Garnish with parsley and lemon.
CAICUCCO: LIVORNESE FISH STEW WITH GARLIC AND SALSA VERDE
Serves 4
1 brown onion, sliced
1 head baby fennel, sliced
4 garlic cloves, sliced
2 bay leaves
½ cup extra virgin olive oil
½ cup red wine
500ml chicken stock
1 x 400g can diced tomatoes
12 mussels
12 prawns, peeled
400g ocean trout fillet, diced
salt and pepper
1 bunch parsley
½ bunch mint
2 tsp capers
6 anchovies
4 thick slices bread
- Set a large heavy saucepan over a high heat and sauté the onion, fennel, garlic and bay leaves in a little olive oil for 4 minuets, until tender.
- Add the red wine, stock and tomatoes, and bring to a high simmer.
- Mix in the seafood and cook until the mussels have opened. Season with salt and pepper.
- Puree the parsley, mint, capers, anchovies and remaining olive oil, and season lightly. Serve the stew in bowls over a slice of bread and garnish with salsa verde
STEAMED BERRY CLAFOUTIS WITH MINT CHOC-CHIP MASCARPONE AND ALMONDS
Serves 4
8 eggs
800ml thickened cream
1 cup caster sugar
2 punnets mixed berries
½ bunch mint, chopped finely
½ cup grated dark chocolate
200g mascarpone
100g sliced almonds, toasted
- Whisk the eggs, cream and sugar together. Arrange the berries in four gratin dishes, then pour the custard over. Wrap tightly with cling film then steam for 15 minuets, until just set.
- Whip the mint, chocolate and mascarpone together until smooth.
- Serve the clafoutis topped with mascarpone and almonds.
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