Baked whole snapper filled with lobster and lemongrass, served with roast cherry tomatoes
by Kylie Kwong
250g cherry tomatoes
¼ cup extra virgin olive oil
½ bunch tarragon
cracked white pepper
2 teaspoons sea salt
1 tablespoon red wine vinegar
1 x 750g whole snapper, scaled, cleaned and gutted
1 tablespoon very finely sliced lemongrass, cut on the diagonal
1 tablespoon finely sliced large red chilli
LOBSTER AND LEMON GRASS STUFFING
280g fresh uncooked lobster meat, roughly chopped
2 tablespoons finely diced lemongrass
¼ cup finely sliced spring onions
2 garlic cloves, finely diced
1 tablespoon finely diced ginger
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon light soy sauce
1 teaspoon white sugar
Preheat oven to 150°C. Place cherry tomatoes in a roasting tin, drizzle with half the olive oil and sprinkle with tarragon sprigs, pepper and half the salt. Cover tin with foil and roast for 30 minutes. Remove foil and roast for a further 5 minutes, or until tomatoes are soft and wilted. Remove tomatoes from oven and set aside to cool slightly before drizzling with vinegar and sprinkling with remaining salt.
Meanwhile, put all stuffing ingredients in a bowl and mix well. Pat fish dry with kitchen paper and place on a large, oiled oven tray. Fill fish cavity with stuffing mixture, drizzle with the remaining olive oil and sprinkle with a little pepper. Cover tray with foil and bake for 15 minutes. Remove foil and roast for further 20 minutes, or until fish is cooked through when tested. The flesh should be white through to the bone. If the flesh is still translucent, cook for another minute or so.
Carefully slide the fish into a large, shallow bowl. Pour over reserved tomatoes with their pan juices and garnish with lemongrass and chilli. Serve immediately.
Great night, great food and great company
Our August outing was to Karen Kwong's (aka Karen H) for modern Asian style dining.
Our hostess Karen H in her stylish kitchen looking very calm and welcoming. Love the little candle lanterns she picked up especially for this dinner.
Robyn and Jenny getting ready to sample the Pork Belly for entree, it was so tasty, what a treat.
Tracy and Sonia looking relaxed on the lounge enjoying pre-dinner drinks.
More gorgeous lanterns over the dining table
Sisters, Julie and Karen H cooked the spectacular Whole Baked Snapper main meal together.
The snapper was just perfectly cooked and presented, so professional, it was as if the sisters did this everyday.
Julie was one of our mystery guests, winging her way down from Sydney just for this dinner.
A platter of Asian Greens and the Karen Kwong's Delcious Fried Rice were the perfect accompaniments for the snapper.
Tracy and Robyn admiring the snapper..............it truly was amazing.
Karen H also made it look so effortless to serve up fish to a table of eager diners.
I was tired but I don't think I was napping at the table!
Our other mystery guest, Jackie who happens to be Karen's boss.
Tracy presented us with this lovely finish to our meal, a Masterchef inspired dessert. I do have a copy of this recipe and Tracy made a couple of changes so I think I would be able to share it with you all on our blog.
A night out at tyler's kitchen
Sue was the evenings organiser, thank you, enjoying a pre-dinner drink with Robyn.
The boys were invited this time, do they look excited?
Cute couple!
Just eat it Lizette. A great Salad of Baby Beetroot
Braised Daub of Beef and that is the cows facial cheek.
Local Mushroom Risotto, this didn't look very appertising!
Enjoying themselves.
Crispy Skin Jewfish
A special dessert ordered by one of the boys for a couple of the girls!
Do they like it?
Another great evening and I'm sure the boys enjoyed coming along too....................but I think our girls nights are much more fun and relaxing, looking forward to our next roster getting off to a great start this Saturday.
Our next challenge.........
Adriano Zumbo's fabulous V8 Cake as seen on Masterchef 2010. For those needing to see the whole recipe find it here. We are all working to achieve our set layer and the cake will be assembled at Karen L's Saturday the 25th September with the help of our own masterchef Tracy. Good luck to you all and I hope we can pull this off, I'll be adding a photo of our finished creation to this post eventually. I've just had a new multi function oven installed so I can create my vanilla dacquoise layer without burning it to bits in my old very unrealiable gas oven. How will Robyn go with the crowning glory white chocolate flower..............so glad I don't have to temper chocolate.
Here is who is doing what, supplied via email tonight by our V8 guru Tracy
Layer 1: Lizette - Vanilla Chantilly Cream - I have the gelatine leaves for you and will give you an acetate lined tin towards the end of the week, the chantilly cream will need to be spread around the sides and base and frozen.
Layer 2: Julie (Is she coming Karen?please advise and if necess. I will make) Water Gel - Gelatine can be substituted for gellan - I would use 2 sheets of gold strength as a replacement for the 1.5g gellan. We need an 18cm square of this gel. If a bigger/smaller tin is used we will cope on the night
Layer 3: Gabi - Brulee - Just bring it along in a container
Layer 4: Sonia - Macaroon - I will grab a piping bag with the right size nozzle from school through the week. Bring as an 18cm square
Layer 5: Tracy - Chiffon Cake (includes vanilla syrup)
Layer 6: Karen L - Ganache - I am happy to do this for you - I have choc already and is very straight forward. If you do choose to do remember not to melt your choc first - it needs to be blended into the cream...you will need a blender with grunt
Layer 7: Brigid/Lisa - Almond Crunch/Dacquoise - The almond crunch gets spread over the dacquoise - really needs to be done while butter is in liquid form - you two will need to liaise!!
Layer 8: Karen H - Vanilla Glaze - I have a thermometer if needed.No need to use the titanium dioxide - it is only added to make the cake "white".Bring the glaze along as a frozen mixtureFor the Miroir Glaze use the following alternate recipe:
2 gold gelatine leaves (4g) (I have)
220g water
60g caster sugar
30g glucose
Place the gelatine leaves into cold water to soak for 5 minutes. Heat the water, caster sugar and glucose in a small saucepan until it starts to boil. Remove from heat and let it cool to 70°C. Squeeze excess water from gelatine leaves, place in saucepan and stir until dissolved. Transfer to a bowl and allow to cool slightly before storing in the fridge.
Layer 9: Robin - Choc Tiles/Flowers - I have your chocolate...don't worry about the titanium dioxide.
Our Karen H does Kylie Kwong
Delicious Fried Rice
1/3 cup peanut oil
4 large free-range eggs, beaten
1 tablespoons peanut oil, extra
1 1/2tablespoons finely chopped ginger
4 garlic cloves
1 medium-sized brown onion, finely diced
½ cup roughly chopped rindless bacon rashers or Chinese sausage
1 teaspoon white sugar
2 tablespoons shao sing wine
5 cups cooked medium-grain rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions
3 tablespoons Maggi seasoning
¼ teaspoon sesame oil
2 spring onions, finely sliced on the diagonal
¼ light soy sauce
½ large red chilli, finely sliced on the diagonal
Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute.
Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.
Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30 seconds. Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.
Divide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.
1/3 cup peanut oil
4 large free-range eggs, beaten
1 tablespoons peanut oil, extra
1 1/2tablespoons finely chopped ginger
4 garlic cloves
1 medium-sized brown onion, finely diced
½ cup roughly chopped rindless bacon rashers or Chinese sausage
1 teaspoon white sugar
2 tablespoons shao sing wine
5 cups cooked medium-grain rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions
3 tablespoons Maggi seasoning
¼ teaspoon sesame oil
2 spring onions, finely sliced on the diagonal
¼ light soy sauce
½ large red chilli, finely sliced on the diagonal
Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute.
Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.
Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30 seconds. Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.
Divide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.
A good buy
Just thought I'd let you know this great Margaret Fulton book is for sale in Coles at Batemans Bay for $15 and over at Angus and Robertson it's $70. If you really want one you need to go right down the back of the store to the cheese fridge, turn around and on the end of the 2nd last aisle you will find a few copies up high just around both corners. This is the latest edition of her classic book and is a great reference book, no photos but it makes you realise how much there is to learn about cooking. I have Stephanie Alexanders Cooks Companion also as another reference book but I prefer Margaret Fulton's myself. It's one of those book that if someone gifts you a bag of oranges, a bunch of rhubarb, a lobster, etc, etc you will find out how to prepare something delicious.
Moroccan night out at Robyn's
Sorry no food in the photo but a nice group shot, Natalie and Gabby missing this month. Great night, our latest yet!
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