All posts tagged Main

Thai Coconut Fish Curry

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 700 – 800 g of white-fleshed fish (fillet or cutlet), eg ling, gemfish, bream
  • 1/2 to 1 stalk lemongrass, white part only, minced
  • 1-2 red birds eye chillies, sliced
  • 2 shallots, sliced
  • 1 thumb-size piece of galangal or ginger, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 4 tbsp fish sauce
  • 3/4 tsp turmeric
  • 1/3 tsp white pepper
  • 2 tbsp brown sugar
  • 1 Tbsp lime juice (plus extra limes for serving)
  • 1 Tbsp tomato paste
  • 400 ml coconut milk
  • Vegetable oil for frying


Method:

– Heat a small amount of oil in a wide based pot or deep pan on medium heat. Add lemongrass, chillies, shallots, galangal and garlic. Fry until fragrant (approximately 1-2 minutes). Add sugar, coriander, cumin, cinnamon, pepper and tomato paste, mix well and fry for another 1 minute. Add fish sauce and coconut cream and bring to a simmer.
– Add fish to the pot. Coconut liquid should just cover the fish, if necessary add a little water. Simmer until fish is just cooked through (approximately 20 minutes).
– Serve with steamed jasmine rice, Asian greens (for example bok choy or choy sum) and fresh lime wedges.

Tempura Prawns & Snow Pea Sprout Salad

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 1 kg local prawns, peeled with tail on
  • 2 egg whites
  • 200-250 grams fine rice flour
  • 150-200ml soda water
  • Oil for shallow frying
  • Salt to taste


Salad

  • 1 red onion sliced finely
  • 1 cucumber, sliced
  • 1 punnet cherry tomatoes halved
  • 200g mixed leaf salad
  • 100g snow pea sprouts
  • 100g bean shoots
  • 30g fried shallots for garnish

Dressing

  • ½ lime, juice and zest
  • 1 tbs white wine vinegar
  • 1 tbs Dijon mustard
  • 1 tbs honey
  • 3 tbs olive oil


Method:

– To prepare the tempura batter, place egg whites in a bowl and whisk with an electric whisk until soft peaks form. Add 100mls of soda water, and then slowly add 150 grams of rice flour, beating as you go.
– Mix all salad items and add dressing to taste.
– Heat enough oil to shallow fry in a fry pan on medium heat. Lightly coat prawns in the remaining rice flour (this will help the tempura batter to stick when cooking). Carefully place prawns into the oil and cook for 2-3 minutes until crisp.
– Remove from oil and drain on paper towel. Toss in a little salt and serve on the prepared salad. Garnish with fried shallots.

Seafood Basket

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 180-200 g of fresh white fish (skin on or off bone out)
  • 1 whole soft shell crab (cleaned and cut into 4 pieces)
  • 1 whole Squid tube (clean and cut for tenderisation)
  • 2-4 local prawns (clean and de vain prawns)

Crumb mix:

  • Corse crumbs, lemon zest, parsley , salt and pepper to taste
  • 1 egg and 200 ml milk (egg wash)
  • 50g plain flour (dust fish) before crumbing

Beer batter:

  • 250ml beer of choice
  • 100ml Soda water
  • 1 egg white
  • Add plain flour till you have the right consistence for battering.

Seafood spice mix:

Cardamom pods, star anise, cinnamon, caraway seed, clove, peppers and dry chilli, sweet paprika and sea salts. (ground and mixed for seasoning cooked seafood’s). Amounts depend on age and stage of herbs and spice Eg: fresh or dried.

Method:

– Cleaned seafood is dusted in flours before dipped in batters, pre crumbed seafood ready, dust squid in rice flour before cooking in oil at 190°C.
– When cooking starting with fish and prawns first as it needs more time to cook, after 2min adding crab and squid and cooking for 2 more min.
– Remove from oil and place on paper before serving.

Fish Shack Salt & Pepper

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • Spice mix
  • 1 tbs cardamom pods
  • 3 whole or 1 tsp ground star anise
  • 1 stick or 1 tsp cinnamon
  • 1 tbs caraway seeds
  • 1 tsp cloves
  • 1 tbs sweet paprika
  • 1 tsp whole peppercorns (Sichuan or black)
  • 3 dry chillis
  • 3 tbs sea salt

This spice mix will make enough for multiple squid servings. It can also be dusted on grilled fish or tempura seafood.

Squid

  • 700-800 grams squid tubes
  • Rice flour for dusting
  • Oil for deep-frying


Method:

– Grind spices to a fine powder using a mortar and pestle or spice grinder.
– Clean squid tubes and then slice from top to bottom to open the tubes. Score the inside of the squid tube on the diagonal with a sharp knife (do not cut through the squid). Cut scored squid into pieces approximately 4-5 cms squared. Lightly dust squid in rice flour and set aside.
– Heat oil to 180-190 degrees. Once oil is hot enough it will look clear and still (test by dropping a cube of bread into it; it should cook golden brown in about 30 seconds). Carefully place squid into the oil and cook for approximately 2 minutes, until squid is lightly browned. Remove from oil and drain on paper towel.
– Dust with mixed spice and serve with fresh lemon and aoili.

Pan Seared Swordfish with Rice Noodles, Mint & Roasted Peanuts

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 4 swordfish steaks (or other firm-fleshed, white fish)
  • 600 grams of fresh rice noodles (from Asian grocers)
  • 3 Tbs fish sauce
  • 1 Tbs palm sugar
  • 3 Tbs lime juice (plus extra limes for serving)
  • 1 red bird’s eye chilli, finely chopped (plus extra for serving)
  • ½ bunch of mint leaves, roughly shredded
  • ½ cup of roasted peanuts, roughly chopped
  • Fried shallots to garnish
  • Vegetable oil for frying


Method:

– Mix the fish sauce, palm sugar and lime juice together and set aside.
– Rinse off the fresh rice noodles and drain well. Place noodles in a large bowl and add mint, chilli, the fish sauce mixture and peanuts and mix well.
– Heat a small amount of oil in a fry pan and sear the fish steaks on both sides. Fish should be just pink on the inside.
– Serve the noodles topped with the fish steak and garnish with fried shallots. Serve with lime wedges and extra chilli.

Smoked Trout Tortellini with Confit Cherry Tomatoes

Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

Pasta Dough

  • 1kg ‘OO’ flour
  • 8 large eggs
  • 60ml olive oil
  • 35gm salt

Filling

  • 300gm Smoked trout – de boned
  • 150gm Mascarpone
  • 70ml Cream
  • 1 bunch Dill
  • 1 bunch Chives
  • 1 Lemon zest and juice
  • Salt & pepper

Confit Cherry Tomatoes

  • 4 punnets Cherry tomatoes
  • 350ml Olive oil
  • 150ml Champagne vinegar
  • 4 tbsp Fennel seeds
  • 4 tbsp Coriander seeds
  • 120gm Sugar
  • Salt & pepper


Method:

– Blitz all pasta dough ingredients in robo until it resembles fine breadcrumbs. Press a little of the dough in your hand firmly to test moisture content, if a little dry add some water and blitz again until fully combined. Then put mix into a bag and vac on maximum pressure and then rest in the cool room until needed.
– Zest and juice lemon, finely chop herbs, mix cream with the mascarpone to soften and then making sure there are no bones left in your trout, fold all filling ingredients together thoroughly making sure they are fully combined. Taste and adjust seasoning, then vac until needed.
– To make the confit cherry tomatoes, prick the centre of each tomato and place in a pot. Then cover the tomatoes with the oil and vinegar with the addition of the toasted fennel and coriander seeds, sugar, salt and pepper. Very slowly and gently cook the tomatoes with the oil sitting around 90 degrees for 20 minutes, then put the tomatoes into a container with the liquid covering them and leave to cool in the cool room.

Slow Cooked Pork Belly with Apple Salsa

Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

Brine

  • 2 stalks Rosemary
  • ¼ bunch Thyme
  • ¼ bunch Parsley stalks
  • 4 Garlic cloves
  • ½ cup Salt
  • 1/8 cup Sugar
  • ¼ cup Honey
  • 3 Bay leaves
  • ¾ tbsp whole black peppercorns
  • 1 L Cold water

Pork Belly

  • 1 Pork Belly
  • Chicken stock


Brine Method:

– Place all ingredients in a pot and bring to the boil. Boil for 5 min then turn off.

Pork Belly Method:

Oven Method
– Place pork belly in brine overnight (12 Hours). In the morning wash off brine and place pork in baking tray. Cover with chicken stock and then cover with aluminium foil. Place in an oven at 160 degrees Celsius for 2 ½ hours. When cooked pull out carefully from tray and press for 8 hours.

Circulated Method
– Cut pork belly to cryovac bag sizes. Place in cryovac bags with 150mL of Brine. Cryovac pork to seal. Place in a tub of water circulating at 82.2 degrees for 12 hours. Remove and ice straight away. Press for 8 hours.

Charcoal Chicken & Coleslaw

Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

  • Whole chickens size 25+ or Chicken breast with wing and skin on

Marinade

  • Peanut oil
  • Onion
  • Garlic
  • Chili
  • Cajun spice
  • Paprika
  • Red wine vinegar
  • Honey
  • Passata
  • Barbecue sauce
  • Dried oregano
  • Salt and pepper
  • Bourbon
  • Liquid smoke

Coleslaw

  • Savoy cabbage
  • Carrot
  • Celery
  • Spanish onion
  • Walnuts
  • Capers

Dressing

  • Mayonnaise
  • Buttermilk
  • Sugar
  • Lemon juice
  • White wine vinegar
  • Salt and pepper
  • Xanthan gum


Method:

– To make the marinade, heat oil in a saucepan and cook diced onion until soft and translucent. Then add the diced garlic and chili, Cajun spice, paprika and cook for a further 2 minutes until fragrant, making sure you don’t burn anything and then de glaze your pan with the bourbon. Now you can add the vinegar, barbecue sauce, molasses, oregano, liquid smoke, salt and pepper. Bring to the boil, reduce heat gently and reduce until thickened.
– Chill in cool room, when cool blitz in thermo until entirely combined. Store in cool room until needed.
– De bone your chickens into sauté cuts, keeping the skin on and taking as many bones out as possible. Put into bags and vac with enough marinade to completely surround the chicken.
– Cook at 67 degrees for one and half hours then ice bath immediately after.
– To make the coleslaw, shred both cabbages with a mandolin and julienne the carrot, celery and Spanish onion, put into a bowl.
– Make your dressing by combining all ingredients in thermo and blitzing until fully combined and emulsified, making sure its not too thick. Taste and adjust seasoning. Pour dressing over coleslaw mixture and mix to evenly coat all ingredients, add finely sliced shallots taste again for seasoning, then store in cool room. Make a few hours before needed, minimum of two hours.

Seared Barramundi with Apple & Celeriac Remoulade

Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

  • 4 – 170g Barramundi Fillets (Cone Bay)
  • Apple and Celeriac Remoulade
  • 1 Avocado
  • Preserved Lemon Vinaigrette
  • Chives


Method:

– On a tray season Barramundi skin side with salt.
– In a hot pan pour some oil and place barramundi skin side down. Leave for 30 seconds. The barramundi will curl up leave for 30 seconds then very carefully using a spatula/egg flip press on top of the barramundi to flatten out.
– Leave to cook for a further 2 mins then place in oven at 180 for about 7 mins. Check to make sure it is cooked by carefully pressing down on top. Should be very soft and have no give.
– Turn the barramundi over and leave for 1 min.
– To set up the plate take ¼ of an avocado and slice finely. Place in the middle of the plate in a circle. Place a pinch of salt on top of avocado. Then a good amount of the Remoulade. Dress around the plate with the lemon dressing. Dust with some chives then place the barramundi on top of the Remoulade. Serve.

30 Day Aged Sirloin

Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

  • 4 – 300g Dry Aged Grass Fed Sirloin (Lost River Supplier from Crookwell)
  • 70g Button Mushrooms Sliced
  • 100mL Red wine Jus
  • 1 Tbsp Seeded Mustard
  • Garlic Mash Potato
  • Thyme
  • 100g Goats Cheese


Method:

– Place mushrooms and seeded mustard in a pot with the red wine jus and bring to boil. Turn down and keep warm.
– Season your sirloin with salt and if you wish pepper. Using a hot chargrill or pan, place sirloin on when hot. If using the grill place on for 2 minutes then rotate 90 degrees for another 2 mins. Turn over and repeat on the other side. If using a pan, make sure the pan is hot. Place in some oil and fry each side for 3 mins. Place in an oven at 180. Depending on how you would like it cooked determines how long you leave it in for. Cook for about 5 mins for medium-rare and about 8 mins for medium, and so on.
– I would not recommend cooking over medium or under medium rare as the meat will be more chewy as it is sirloin. Pull out sirloin and allow to rest for 5 minutes
– To plate up place some mash in the middle of the plate. 5 nice pieces of goats cheese around the plate. Nice spoon of mushroom jus in between each pieces of goats. Thyme on each piece of goats cheese. Flash your steak quickly again to heat up then place on top of mash. Serve.