Pan Fried Haloumi
Cheese with Apple Lilli Pilli Chilli Relish |
Serves 4 as an entree
You need:
250 gm block of Haloumi cheese
1/2 cm thick slices
Apple Lilli Pilli Chilli Relish
4 pealed cored and chopped granny Smith Apples
50 gm Ribberies/small lilli Pilli
1 lemon peeled and de-seeded
1/4 thinly chopped birdseye chilli or to taste
pinch salt
1/2 cup sugar
50ml Maple Syrup
30ml Vegetable Oil
50ml Water
Haloumi With Lilli Pilli Chilli |
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Method:
Stew all ingredients till apples breakdown (about 20
min)
add Maple Syrup and blitz in blender or food processor
leaving slightly chunky/relish consistency.
To serve pan fry Haloumi with light coating of olive
oil till golden brown on both sides. Place on bed of
fresh rocket, serve with Tahitian Lime and a generous
dollop of Lilli Pilli Chilli Relish.
Wine Suggestion: A nice crisp Aussie
white would go down a treat.
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Tasmanian Scallops
with chilli, lime, soy and sesame dressing |
Serves 4
You need:
24 scallops
Olive oil
Salt and pepper
Dressing:
80mls soy
20mls maple syrup
10mls sesame oil
20mls limejuice
1 clove garlic - minced
Quarter of chilli - chopped
Ginger - slithered into strips
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Method:
1 ) Coat scallops in olive oil and season with salt
and pepper
2) Deep fry slithers of ginger
3) To make dressing combine soy, maple syrup, sesame
oil, lime juice, garlic and chilli.
4) In a hot non-stick pan, sear scallops for 10 seconds
on each side – remove from pan.
5) Toss scallops in dressing and serve on the half
shell topped with fried ginger
Serving Suggestion: As an entree
Wine Suggestion: With chilled chardonnay
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Poached Prawns,
Blue Fin Tuna and Scallops in Miso Bonito Broth
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| Serves Serves 4
You need:
Ingredients:
8 fresh green king prawns.
200 g fresh raw tuna.
8 fresh Tasmanian scallops.
150g-sachet bonito stock.
200g-miso paste.
Japanese soba noodles.
1 litre water.
Sliced shallots.
Julien of snow peas.
Fresh picked basil and coriander.
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Method:
Boil water add bonito and miso. Bring back to boil add
seafood and poach for 2 minutes. Add soba noodles boil
1 minute more. Finish off with fresh herbs and shallots
just before serving.
How simple and tasty is that!
Serving Suggestion: Japanese style
miso bowls with spoons and chopsticks.
Wine Suggestion: Sake!
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Poached Vanilla
Bean Peaches with Davidson Plum Coulis and Blue Gum
Honey Mascarpone |
Serves Serves 4
Ingredients:
4 medium yellow freestone peaches
500ml sugar syrup
Cup red wine
Vanilla bean pod
Davidson plum coulis
½ dozen Davidson plum (or substitute tart blood
plums)
1cup sugar for plums
250 gm Mascarpone
2-tablespoons good quality Aussie bush honey
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Method:
Poach peaches till soft (removing skin optional)
Stew plums in saucepan with sugar, remove pips and
puree.
Incorporate honey into mascarpone and serve with fresh
sprig of mint.
Serving Suggestion: Dessert
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