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.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
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.
Dukkah for dipping
Part of the entree for the March 2010 dinner.
Ingredients
2/3 cup hazelnuts (buy dry oven roasted ones this will save you some time)
1/2 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoons freshly ground black pepper
1 teaspoon flaked sea salt (I used Murray River)
Extra virgin olive oil to serve
Crusty bread (warm Bazaar Turkish Pide)
Method
Preheat over to 180 degrees.
Spread hazelnuts over a baking tray and cook in oven for 3-4 minutes. Rub the toasted hazelnuts in a clean tea towel to remove as much skin as possible.
Blitz the nuts in a food processor or chop as I did as I am not lucky enough to have a food processor.
Heat fry pan over medium heat, add sesame seeds and cook, stirring for 1-2 minutes or until golden. Add to hazelnuts.
Place coriander and cumin seeds in frying pan over medium heat, cook, stirring for 1-2minutes or until aromatic or seeds begin to pop. Transfer seeds to mortar and pestle and pound until finely crushed. Adds to hazelnuts and sesame seeds.
Add pepper and salt and mix well.
Serve dukkah with some extra virgin olive oil and crusty bread.
Note
Store dukkah in an airtight container at room temperature.
Flourless chocolate hazelnut cake
Our first recipe contributed by Brigid from our March 2010 gathering.
Ingredients (serves 10)
200g dark chocolate, chopped
150g butter, chopped
6 eggs, separated
2/3 cup caster sugar
1 1/2 cups hazelnuts, blitzed until it is meal with a few lumpy bits for texutre
1-2 cups dried dates or dried figs
Creme de cao or any liquor to soak the fruit in
Chocolate icing
300g dark chocolate, chopped
2/3 cup pure cream
Method
Preheat oven to 170 degrees (150 for fan forced). Grease a big round cake tin.
Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.
Place date or figs in a saucepan with liquer and simmer gently until fruit is very soft. Set aside to cool slightly.
Place eggs yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnuts, beat to combine. Add fruit and liquer, mix well.
Place eggwhites in a bowl, using electric mixer beat until soft peaks form. Using a metal spoon, stir one third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.
Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Icing
Place chocolate and cream in a saucepan over low heat. Cook stirring constantly for 3 - 4 minutes or until smooth. Spread over top and side of cake . Stand for 10 minutes or until icing has set. Serve with double cream or icecream.
Now I know why I didn't need breakfast today!
Just email your recipes to me and I'll post them on our blog so we can all cook up some treats for our own families. If you want to copy any of the recipes from this blog just highlight all the text you need and photo if available, right click, copy it and then you can paste it onto a Word document and either save or print it out for yourself.
Ingredients (serves 10)
200g dark chocolate, chopped
150g butter, chopped
6 eggs, separated
2/3 cup caster sugar
1 1/2 cups hazelnuts, blitzed until it is meal with a few lumpy bits for texutre
1-2 cups dried dates or dried figs
Creme de cao or any liquor to soak the fruit in
Chocolate icing
300g dark chocolate, chopped
2/3 cup pure cream
Method
Preheat oven to 170 degrees (150 for fan forced). Grease a big round cake tin.
Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.
Place date or figs in a saucepan with liquer and simmer gently until fruit is very soft. Set aside to cool slightly.
Place eggs yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnuts, beat to combine. Add fruit and liquer, mix well.
Place eggwhites in a bowl, using electric mixer beat until soft peaks form. Using a metal spoon, stir one third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.
Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Icing
Place chocolate and cream in a saucepan over low heat. Cook stirring constantly for 3 - 4 minutes or until smooth. Spread over top and side of cake . Stand for 10 minutes or until icing has set. Serve with double cream or icecream.
Now I know why I didn't need breakfast today!
Just email your recipes to me and I'll post them on our blog so we can all cook up some treats for our own families. If you want to copy any of the recipes from this blog just highlight all the text you need and photo if available, right click, copy it and then you can paste it onto a Word document and either save or print it out for yourself.
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