Seafood
Avocado, Tomato and Prawn Cocktail with Creamy Lemon Dressing
This is a contemporary twist on the much-loved prawn cocktail, and it’s a spicy starter for a meal that will be much appreciated for a special celebration. You can prepare individual serves in small dishes or, if you prefer, serve the whole as a large salad. The dressing is light and tangy and can be drizzled on top up to 30minutes ahead.
Bangkok Chinatown Noodles with Chicken and Pickled Squid
One night in Bangkok's Chinatown, I spotted a lone man working his wok over an open fire as if there was no tomorrow. He produced only this dish and there was a continuous line of hungry peaople waiting for one of the tiny plastic stools at his stall to be vacated so that they, too, could be served up a steaming plate of these freshly cooked noodles. I like the simplicity of this dish and the squid is qite an unusual addition.
CARAMELISED SCALLOPS WITH GREEN CASHEW NUT CHUTNEY
The bright green of the sauce is very vivid and there is a great combination of different flavours and textures. There are many variations across the Indian sub continent. The chutney has a balance of hot, sweet salty and sour elements and when combined with the sweet seared scallops and the additional textures of the roasted nuts the three-dimensional image of this simple dish is completed. You could alternatively use peanuts, or coconut or a combination of a number of nuts. Different herbs can also be used, and the sourness could come from limejuice, lemon or...
Carpaccio of Kingfish with Picalilli, capers and white balsamic dressing
Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the...
Carpetbag Steak with Spinach and Lemon Beurre Blanc
Beef and oysters are an irresistible combination. In this recipe the eye fillet steak is stuffed with fresh oysters, then cooked on a very hot grill so it is rare and the oysters are just warmed through. Serve with piles of wilted spinach and lemon beurre blanc, a much lighter butter sauce than béarnaise (it omits egg yolks), and the one that pairs beautifully with the oysters.
