Archive for the 'Mains' Category

Eating ‘in between’ seasons can sometimes prove a challenge -  Strike a balance between the months by taking a little piece of each, as in this light yet filling pie. With poached, milky flakes of smoked cod, bursting sweet corn and creamy mash, it’ll feel like you’ve taken the best of all seasons.

Serves 4

Read More …

Serves 4

800g lamb shoulder, boned and diced
1 tablespoon olive oil
8 pickled onions
3 garlic cloves, peeled and chopped
3 teaspoons fresh ginger, peeled and finely grated
1 cinnamon stick
2 teaspoons coriander seeds
2 bay leaves
2 teaspoons paprika powder
6 dried apricots, chopped
600 – 800 ml vegetable stock
400g chick peas, canned
350g fresh cherries, pitted
Salt
1 tablespoon almond flakes, toasted
1 tablespoon flat leaf parsley, chopped

Place meat and oil in a large heavy-based saucepan.
Add onions, garlic, ginger, cinnamon, coriander, bay leaf, paprika and apricots and toss together over medium heat, then pour in 600 ml of stock.
Bring to the boil, reduce the heat, then cover and simmer for 1 hour, stirring occasionally.
Meanwhile rinse chick peas in a sieve under cold water until the water runs clear.
Add chick peas and cherries to the tagine.
You may also need to add a little more liquid at this point. Simmer for about 30 minutes or until meat is tender. Season with salt.
Serve in a traditional tagine dish if you like.
Sprinkle with toasted almond flakes and parsley before serving.
Serve with buttery couscous.

4 x 160g pieces barramundi
500ml fresh orange juice
100g soft butter
1kg chat potatoes
4 bunches baby fennel
1l chicken stock
pinch saffron
sea salt
ground black pepper

Preheat oven to 180°C. Strain the orange juice into a saucepan and cook until reduced by two thirds. Remove from the heat.

Place chat potatoes in a saucepan with salted cold water and bring to the boil. Cook until a knife easily goes through the potatoes then strain and allow to cool.

Cut the baby fennel into half lengthwise and place into a baking tray with salt, pepper and butter. Place in the oven and cook for 10 minutes or until it goes a golden color. Remove and keep at room temperature until required.

Heat a little oil in a frypan. When it is very hot, place the fish pieces skin side down. This will give a good color and crisp up the skin. Turn over and then place in the oven for 4 minutes.

While the fish is cooking, slice the chat potatoes and place in a small pan with chicken stock, salt, pepper and saffron. Let simmer on the stove.

Put the orange reduction back on the stove and simmer. Then whisk in the soft butter and take off the heat. Season with a little salt and pepper. It may need a little extra butter if it tastes too sharp.

To serve, place the fennel and potatoes onto the centre of warm plates, then place the fish on top. Pour the sauce around the fish and garnish with chervil and sea salt. Serves 4

Recipe created by Guest Chef Greg Anderson, chef/owner of Sugaroom and Sails on Lavender Bay

Roasted capsicums
3 red capsicums
3 green capsicums
3 cloves garlic, crushed
2 teaspoons pimenton or paprika
2 tablespoons sherry vinegar
salt & pepper

Eggplant ricotta rolls
12 slices of peeled eggplant
400g dry ricotta
olive oil for frying
salt & pepper to taste

Herb & bread Sauce
1 bunch parsley, leaves removed
1 bunch mint, leaves removed
1 bunch dill, tips only
2 slices white sourdough, crusts removed and cubed
8 cloves garlic, roasted
juice of 1 lemon
olive oil
salt and pepper

For the capsicums, preheat the oven to 200ºC. Rub the capsicums with the olive oil and place in a baking dish. Bake, turning them over from time to time until you notice the skins separating from the flesh. Remove from the oven and place in a bowl and cover with cling wrap. Once cool, remove the skins and slice. In a fry pan, heat a little olive oil and add the crushed garlic. Fry until golden then add the pimenton and stir. Remove from the heat and quickly add the sherry vinegar. Pour over the sliced capsicums.

In a fry pan, heat a generous amount of olive oil and begin to fry the eggplant slices in batches. You may need to regulate the temperature so the oil does not burn. Remove from the heat and season to taste. Cool slightly. Place a spoonful of ricotta at the wider end of each eggplant slice and roll. Set aside.

For the herb and bread sauce, place the herbs in a food processor along with a drizzle of olive oil. With the motor running, continue to add olive oil until it forms a thick paste, then add the roasted garlic and lemon juice. Add the bread pieces and blend till just combined. Do not over blend as the mix will become soggy.

To serve, arrange the capsicums on a plate, then place 2 eggplant rolls on top and drizzle with the herb and bread sauce. Serves 6

Recipe by Guest Chef Francisco Smoje of Soul Eatery