we are still in summer here and its march. beach, drinks, fresh food. And with that comes some classic Australian dining. Something we do really well here in Australia is fish and chips. the Brits would argue but bugger them…..a light batter made with beer and self raising flour, it gently coats our most gorgeous seafood. its crunchy, its soft, its salty…all those great things.grab some lemons off the tree and a beer from the fridge and its a cracker!…
Here i get the classic and do a cheeky twist……sometimes i don’t want everything fried so i keep the rest of the meal fresh ad chilled. a good bit of crunch with some big flavour snaps. and do a quick lobster fry with egg white mayo and some sweet pickled onion wedge.bringing some of my old faves back, as an idea, i serve it with an iceberg lettuce wedge with cold crispy apple and a red miso drip and some cheeky smashed potatoes with salt, olive oil and kaffir lime leaf….and its a sweet dreamy lunch or dinner…….so simple and so easy.
lobster fry, egg white mayo, sweet pickled onion, home grown green lemons off the tree
chilled iceberg wedge, shredded granny smiths, red miso drip
potato, salted first virgin olive oil, kaffir lime leaf chop
isn’t this the freshest most delicious lunch/dinner ever???
lobster: pull the meat out of two halves of a large uncooked lobster. using one cup of self raising flour, whip till a paste with a good beer or cider. plunge pieces into very hot oil till crispy (do a test for the batter. if its too thick add more beer, if too thin add more flour). blend a good mayo with the white of two boiled eggs andd some salt. cut a rough wedge of white onion and soak for 30 mins in white balsamic thats has had a good pinch of icing sugar mixed through it or a good dash of agave nectar. serve hot.
iceberg wedge: cut a quarter wedge of iceberg for each person. finely shred some cold granny smith apple and put on top. drip a dressing made off 1 teaspoon of good red miso with 2 tablespoons extra virgin olive oil, and a dash of white balsamic. bring up the sweetness with a pinch of icing sugar or a dash of agave nectar.
potatoes: boil 2 large peeled and chopped desires. strain and chill. cut up 6 kaffir lime leaves and in a bowl stir to mix well, the potatoes and a good splash of extra virgin olive, a good crack of pepper and a very good pinch of salt (i like my potatoes salty). serve chilled.
i like my fish and potatoes salty. we grind our salt in a mortar and pestle. i buy hand harvested coarse celtic sea salt….it actually tastes sea watery…
– oh and add chilli and a smash and lick of lemon or lime anywhere. i want to eat this now…..
i make this salad for Alimentari (car william and paddington streets, paddington sydney). it runs out the door. this gorgeous salad is a really pure event. nothing but, shrooms, basil, micro upland cress, parmesan powder lemon and oil….oh and my favourite. fregola. …little bombs of bliss…..
fregola with mushrooms, lemon flavours , parmesan powder, basil and cress
this recipe is ridiculously easy…….. easy and fresh food is something we love. fregola is the gorgeous of pastas. little delicate and gorgeous it is perfect for a gentle salad that is a little bit different but very fresh.
i do this by the bag of fregola.
boil i bag of fregola till al dente. rinse in cold water till cool.put in a big bowl. slice 6 large button mushrooms and 1 small onion finely into slices and drip olive oil and sprinkle salt over. heat a frypan till really hot. drop the shrooms in and turn off letting them cook but cool at the same time. don’t stir. when cool put in with the fregola with: grated lemon rind from 1 lemon and then squeeze the juice in, 1 handful baby basil leaves, 1/2 cup really fine grated parmesan, 1/2 cup extra virgin olive oil. stir and put into bowl. season op with pepper and sprinkle more parmesan some more baby basil leaves, and some upland cress.
amazing with a roast chicken or just on its own. enjoy!
down south in Australia its getting warm…its time for some really cool fresh food ideas for the coming season
lets have a…fresh…new…start.
sweet smoked salmon, citrus, nasturiums, chipped zucchini salad with white onion oil
simply gorgeous. soak a fresh fillet of smoked salmon in white vinegar sweetened with a pinch of sugar, and turn into a rosette by curling it around your finger.flash fry till dark, some chipped pieces of green zucchini in a small amount of extra virgin olive oil. let go cold with a crush of pepper and sprinkle on top. smash some white and red onion in olive oil and sprinkle on top with some finely sliced lemon and lime rind, mint, parsley and lemon verbena (anything will actually work). delicious with some fresh ricotta on the side and crunchy bread…or nothing at all
seaweed with sesame flavours, marigolds and wasabi oil
i love this, and it is so easy and fresh. i squeeze lemon juice and sesame oil over some good japanese seaweed and place in the middle of a big white plate. drizzle sesame oil mixed with wasabi around the edges and sprinkle with marigold leaves.
caviar pie with calendula flowers
a complete favourite. boil 6 eggs to hard. smash with some cold unsalted butter and salt to taste. put into the bottom of a small removable spring form tin. put a layer of peppery sour cream over the top and refrigerate. serve out of the tin with a layer of caviar on top and some calundula flowers sprinkled around the plate, ad some crisps and crackers.
sweet root vegetable and rice broth, lime oil and deep fried parsley
the total cleanse, and a flavour surprise. please try. make a broth from turnips, parsnips, white onion, pumpkin and carrots. boil and strain. reduce by half and add a tablespoon of jasmine rice and gently boil till absorbed. squeeze lime juice mixed with olive oil over the top and serve with quick fried continental parsley, serve in small bowls.
celery salted ricotta, slow baked heirloom tomato, honey oil and flora
an unbelievably fragrant start to any meal day or night.cut massive heirloom tomato in half and cook on 100C for 1-2 hours or until it start to fall down. grill till the top bubbles. mix a good quality ricotta with celery salt to taste. (i like mine salty). serve with a tiny drizzle of exceptional first pressed extra virgin olive oil mixed with a tiny amount of organic honey and some gorgeous fragrant, flora greens, like chervril, parsley and or basil.
i have made this dish forever and its a hot tip. its flash, its sexy and its a salad. sexy tuna, who would believe it…i serve it in glasses as its really gorgeous to see the colours, or as a tall shape on a plate. it is a perfect dish as a starter or even a canapé walking around.
my crisp of choice to serve with it, is a fried triangle of corn tortilla that salted. it suits the sweetness of the pickled ginger. a sort of sweet and sour thing.
tuna tartare with pink ginger, wasabi and lime flavours
so clean, so sharp, so easy, so fast, so crisp, so sexy….
2 cups of tuna belly, 1 handful coriander root, 1 handful baby mint leaves, 1 tablespoon water chesnuts, 1 handful bean sprouts, 1 tablespoons pink japanese ginger, 1 desert spoon shallots
1/2 cup extra virgin olive oil, 1 tablespoon ginger liquid, 1 desert spoon wasabi (i like it hot), a splash of sesame oil, the juice of 1 lime and the grated zest of 1/2 lime. (i like to add red chilli here but it depends on yr palate) go nutsso…….
gently toss everything together and serve in a cup or in a pile on the plate. i like i said serve these with deep fried tortilla pieces. yum.
not: add some chopped cucumber skin and nuts and seeds for extra crunch………