IT'S EASY TO COOK WITH OUR DELICIOUS RECIPES
SEARED CRISP SKIN ORA KING SALMON
Ingredients
2 x Ora king Salmon portions
1/2 small cucumber (100g)
1 x small/med tomato
5-10 white anchovy
1 x heaped Tbsp baby capers
1 x heaped Tbsp chopped parsley
Method
Heat a medium sized cast-iron frying pan over a medium-high heat and add a splash of oil.
When pan is hot, place salmon pieces in pan, skin side down. (Do not overcrowd the pan).
Place a piece of baking paper on the flesh side.
Place a 1kg weight - such as a heavy pot or another pan on top of the salmon pieces. Cook for 2 minutes, lifting the weight once or twice, moving the salmon pieces gently around the pan.
Remove pan from heat, remove weight and baking paper.
Using a spatula, gently flip each piece of salmon and leave to rest for 1 minute.
Cooking times are based on portions being about 160g each.
Serve with a sprinkle of sea salt.
NOTE: If you don't have a pan large enough for all the fillets, try the same technique using the flat plate of the BBQ. Remember to clean the plate thoroughly before and after.
Serve with a salsa of cucumber, tomato, capers and white anchovy. Dress the salsa with lemon juice, olive oil, a splash of white wine vinegar and salt.
PANKO CRUMBED BARRA BURGERS
Ingredients
4 x milk buns
2 x 2 packs Moofish Panko Barra Burgers
OR
4 x 100g Barramundi slices (1cm thick)
Panko bread crumbs
1 x egg
100ml milk
Flour
Fresh salad toppings of your choice. These burgers are amazing with a fresh slaw of cabbage, pickled onion, carrot, shallot
SMITHY'S SEAFOOD PIE
Option to use pastry top and bottom or as a family or individual pot pie with a creamy mash potato top as pictured.
Ingredients
250g Fresh white fish - Ling, Snapper, Blue Eye Cod, Barramundi
150g scallops
150g peeled prawns
1 leek sliced
1 fennel bulb shredded
1 carrot diced
1 onion diced
2 celery sticks diced
50g butter
50g flour
2 Tbsp oil
500ml fish stock
200ml milk
1/2 bunch fresh dill
1/2 bunch fresh parsley
1 lemon
Cumin, fennel and coriander seed - roasted and ground
Salt and pepper
Pie base pastry - store bought or make using below.
Flour cup plain flour
1/2 tsp salt
2/3 cup water
125g butter
1 egg
Puff pastry - store bought
Mash Potato (Option)
Dice 5 potatoes and boil until soft.
Drain and pass through a ricer or masher. Add butter, cream, salt and pepper to taste and set aside to cool slightly
Method
Melt butter with oil in pot
Saute vegetables 5 mins until soft.
Add ground spices, saute 2 mins.
Add flour, cook 1-2 mins.
Start adding stock 50-100ml at a time. Add milk.
Season salt and pepper.
Cook on low for 20 min. The sauce should thicken to coat the spoon similar to that of a thick gravy.
Dice fish and add with prawns and scallops. Add chopped herbs. Add zest of half the lemon and 1 Tbsp juice.
Cook 2 min.
Set aside to cool (room temp if time permits).
Base
Mix flour, melted butter and water with salt and kneed until smooth.
Roll out to about 3mm.
Place into an oiled family or individual pie base. Trim sides and blind bake for 20 min at 180 degrees.
Assemble
Fill the pie base with filling
Place a sheet of puff pastry on top and trim edges.
Cook at 180 for 25 mins or until pastry is golden.
SEARED SWORDFISH STEAKS
Pan Method
Heat a large cast-iron or heavy-based frying pan over medium to high heat. When the ghee is smoking, add the swordfish.
Reduce heat to medium and caramelise fish well on one side.
Transfer the pan to the oven for 4 minutes. This cooking time is suited to a swordfish steak that is approximately 2cm thick and about 200-250g.
Remove the fish from the oven and rest for 1 minute. Season with
lemon juice, olive oil, salt and pepper.
BBQ
Cook on the BBQ grill on medium to high heat.
Brush the steaks with oil and cook for 2-3 mins each side.
Tip. Leave the steaks out 20min prior to cooking to bring to room temp. This will ensure they cook more evenly.
The flesh should be slightly translucent in the middle once cooked (medium).
COOK WITH OUR RECIPES
Delicious Ideas Your Tastebuds Will Love
TEMPURA SEAFOOD
Ingredients
12 Whole large green prawns or Moofish raw prawn cutlets.
Rice Bran oil or another oil for frying
200ml soda water - ice cold
90g Plain flour
30g Cornflour
Baking powder a pinch
Dipping Sauce
4 tbsp mirin
4 tbsp soy sauce
1/2 tsp golden caster sugar
1 tsp grated ginger
1/2 red chilli, finely chopped
Method
Peel the prawns, carefully leaving the tail end intact.
Butterfly by slitting down the back of each prawn.
Open out and remove the black thread. Pat the prawns completely dry on kitchen paper. Mix all the dipping sauce ingredients together. Fill a wok or pan no more than a third full with oil and heat it.
Meanwhile, pour the soda water into a bowl.
Add the flours and baking powder gradually and lightly mix until just combined (a little lumpiness is fine).
Test the heat of the oil by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dip the prawns in the batter.
Lower carefully into the oil in batches of three or four. Don’t overcrowd the pan. Fry for 2-3 minutes until very pale golden.
Remove from the pan with a slotted spoon or wire spider and drain on kitchen paper. Serve straightaway with the dipping sauce.
KINKAWOOKA MUSSELS IN WHITE WINE SAUCE
Ingredients
2 tbsp butter
1 tbsp oil
1 small finely chopped brown onion
2 cloves of garlic, crushed
6-8 thyme stalks
200ml white wine reisling
1kg fresh mussels
250ml cream
1tbsp chopped parsley
Salt and pepper
Method
Heat oil in a large pot.
Add butter.
Add onion and garlic and sauté for 3 mins.
Add thyme.
Add wine and 1kg mussels.
Place lid on pot and cook for approximately 5 mins.
Stir in cream and re-heat.
Add parsley and season with salt and pepper.
Serve with your favorite crusty bread.
ATLANTIC SALMON TORTILLAS
Ingredients
600g skinless salmon fillet or a couple of portions
1 teaspoon cajun spice mix
¼ teaspoon cayenne pepper
2 garlic cloves, chopped finely
½ teaspoon sea-salt flakes
1 lime, juiced
¼ cup orange juice
8 soft 12cm flour tortillas
1 tablespoon extra virgin olive oil
lime wedges, to serve
Avocado Salsa
2 ripe avocadoes, diced
1 ripe tomato, diced
1 small cucumber, diced
¼ red onion, finely diced
½ cup fresh coriander leaves
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Method
Slice fish into 2 cm wide portions/strips. Put into a bowl and add spices, garlic, salt, lime juice and orange juice. Toss to combine and set to one side to marinate for 30 minutes.
To make the salsa, mix all ingredients together and season with sea-salt and freshly ground black pepper.
Preheat grill plate or barbecue.
Lightly grill tortillas to just mark them , then wrap in foil and warm in the oven or on the edge of the barbecue.
Drain the marinade into a small saucepan and reduce to a thick sauce. Transfer to a serving bowl and stir in 1 tablespoon of extra virgin olive oil
To serve
Grill fish, turning carefully once then serve fish with warm tortillas, salsa, spicy sauce and lime wedges.
JAPANESE TROUT WITH SOBA NOODLES
Ingredients
2 tablespoons dark soy sauce
2 tablespoons caster sugar
25ml sake
25ml rice vinegar
4 skinless ocean trout fillets (approx 150g each)
1 packet of soba noodles
150g snow peas halved diagonally
1 bunch broccolini cut into 5cm lengths
1 carrot, julienned
4 green shallots, thinly sliced diagonally
2 teaspoons black sesame seeds, toasted
Sesame Dressing
5 ml soy sauce
25ml each or mirin and rice vinegar
10 ml sesame oil
1 tablespoon finely grated ginger
Method
Preheat oven to 200°C.
Combine soy sauce, sugar, sake and rice vinegar in a small saucepan and simmer until reduced to a glaze (5–6 minutes).
Place ocean trout, skin-side down, on a baking paper-lined oven tray, brush thickly with glaze and bake until just pink (4–5 minutes) (ours was 8 minutes, also glazed after cooking as well), then break into chunks and set aside.
Meanwhile, cook soba noodles according to packet instructions, rinse under cold running water, divide among serving bowls and set aside.
To make sesame ginger dressing, combine all ingredients in a bowl and set aside.
Blanch snow peas and broccolini in a pot of boiling water (approx 1–2 minutes), then refresh. Drain, add to serving bowls, and add julienne carrot, shallot and ocean trout pieces. Drizzle over sesame-ginger dressing, toss to combine.
To serve
Place ocean trout on serving dishes and pour over sauce. Sprinkle sesame seeds over the ocean trout and serve with steamed rice and Asian greens.
ITS EASY TO COOK WITH OUR DELICIOUS RECIPES
Delicious Ideas Your Tastebuds Will Love
LEMON, HERB AND GARLIC ROAST CHICKEN
For tender, fall off the bone meat and soft skin, roast between 150 and 180 degrees for 1 1/2 to 2 hours, depending on the weight.
For firmer meat and crisp skin, roast the chicken around 220 degrees C for 45 minutes to 1 1/2 hours, depending on the weight.
In our recipe, we roast a No . 12 chicken at 220 degrees C for about 1 1/2 hours.
Use a roasting pan with a rack or large baking dish, season the whole chicken with salt and pepper. Fill the cavity with lemon wedges, garlic, oregano or rosemary, salt and fresh ground pepper.
Refrigerate the seasoned chicken, uncovered, for an hour, or overnight. This will help the skin become extra crisp and the meat extra juicy. You can skip this step if you don't have the time.
Place veggies around the chicken for the final 20min or so depending on how thick you like them.
ROAST LAMB
Ingredients
Boneless 1.2kg lamb shoulder marinated in lemon juice and lemon zest, garlic and rosemary.
Method
Preheat oven to 180C
Cut potatoes into wedges and toss with garlic, oregano, salt and lemon.
Transfer lamb to a large roasting pan.
Roast for 45 minutes.
Scatter potatoes around the lamb and coat with oil from the pan. Roast for further 45 minutes.
Scatter whole cherry tomatoes amongst potatoes for final 5 minutes.
If the lamb is bigger, increase cooking time by 30min per additional kg.
Rest for 15 minutes.
Serve.
AGI'S PERFECT SCOTCH FILLET
Ingredients
2 x 250g grass fed yearling scotch fillets steaks.
Salt and Pepper.
Method
Pre-heat BBQ char grill on high.
The best tip I could offer for cooking a perfect steak is to take it out of the fridge at least 30 minutes prior to cooking. This allows the steak to come to room temperature so it cooks evenly throughout.
Prior to cooking, give the steak a liberal seasoning of salt and pepper and a light smearing of oil. This will give help the steak lovely caramelized crust
Sear the steak for about 1 and a half minutes then rotate 90 degrees on to another section of the char for another minute. This will give you that desired criss-cross pattern.
Flip and repeat the process for the second side.
Rest the steak for 4-5 minutes.
Serve
ASIAN STYLE PORK BELLY WITH PINEAPPLE, HERB SALAD AND CHILI CARAMEL
Ingredients
1/4 cup reduced soy sauce
½ cup orange juice
1/3 cup Chinese cooking wine
½ cup brown sugar
1/2 cup caster sugar
¼ cup honey
2 tsp sesame oil
3 tsp fish sauce
3cm piece ginger, peeled, finely grated
2 garlic cloves, crushed
1 long red chili
6 whole star anise
3 cinnamon sticks
1.5 kg piece boneless pork belly
1 tablespoon vegetable oil
1 bunch Thai Basil (normal if you cant get Thai)
Method
Pork
Combine soy sauce, ½ cup water, orange juice, cooking wine, sugar, honey, sesame oil, ginger, garlic, star anise and cinnamon sticks in a heavy-based baking pan.
Preheat oven to 220˚C/200˚C fan-forced.
Using a sharp knife, cut pork rind into a honeycomb pattern at 1cm intervals. Rub pork rind with oil and then rub in the salt.
Place pork belly into soy sauce mixture (ensuring that the pork rind is not covered by the soy sauce mixture).
Roast for 40 minutes or until rind is golden and crisp.
Add 1 cup of water to the cooking liquid. Roast for a further 30-35 minutes or until pork is just cooked through.
Place pork onto a chopping board. Cover loosely with foil and set aside.
Salad
Loosely chop all herbs, toss with the mixed lettuce, bean shoots and crispy noodles.
Dress salad just before you serve.
Dressing
Mix juice of 1 lime, 2 tsp rice vinegar, 2 tsp sugar, 2 tsp sesame oil and 1 tsp fish sauce in a bowl or in a small jar.
Caramel
Place 1/2 cup of sugar in a small pot and cover with water.
Add 1 long split chili, 2 star anise and 1 cinnamon stick and bring to the boil.
Simmer
Brush the sides with a pastry brush to prevent it caramelising on the sides.
Once it has reduced by about half and the caramel coats the back of a spoon. add 2 tsp of fish sauce.
Continue to simmer another minute or so until the caramel reaches the desired consistency.
Strain and keep warm so you can pour and it doesn't set.