Fusion. By Georgia Coffey
“Modern Australian�, this style of cooking has been variously known
as international, mod-oz, fusion or contemporary, and denotes a culinary culture that is the result of a collision of cuisines from around the world.
Garlic and Lime ChilliPrawns Cooking and Prep: 35 minutes Serves: 4
Ingredients: -15 medium green (raw) prawns -3 garlic cloves -3 tbs. coriander -1 small red chilli -2 limes -Packet of wooden skewers -2 tbs. olive oil -¼ cup sweet chilli sauce -½ tsp. lime zest
Chilli Sauce: -½ cup soy sauce -¼ cup fish sauce -1 finely chopped chilli
Prawns in Marinade 1. Peel the skin off the prawns leaving heads and tails intact. Carefully thread them onto the wooden skewers, 3 per skewer. 2. Combine the olive oil, sweet chilli sauce, coriander, garlic, lime zest and lime juice into a medium sized, flat shallow dish. Add prawns to the marinade, covering the skewers evenly. Cover in foil and allow 15-20 minutes to marinate in a refrigerator. 3. Preheat and grease a barbeque plate on medium heat. Preferably, using tongs remove the prawns from the marinade and evenly place them on the barbeque hotplate. Allow time to sit and cook, then flip and toss onto the opposite side. Cook for 2-3 minutes until they turn pink and are just cooked through. Using tongs carefully remove the prawns from the hot plate and place them on a plate. 4. As a garnish, lightly sprinkle coriander leaves on top and serve with lime wedges.
Chilli Dressing 1. Finely chop one chilli and place in a small bowl 2. Mix soy sauce and fish sauce to combine a dressing. 3. Add dressing to the finely chopped chilli and mix.
Dukkha Crusted Salmon Meal Prep: 35 minutes Serves: 4 Ingredients: -4 boneless and skinless Atlantic salmon fillets -2 handfuls of green beans -2 bunches of asparagus
Dukkha: -2/3 cup almonds -½ cup sesame seeds -2 tbs. coriander seeds -2 tbs. cumin seeds -1 tsp. flaked sea salt -1 tsp. sumac -1 tsp. dried basil -1 tsp. fennel -1/3 cup macadamia nuts -½ tsp. grounded black pepper
Couscous: -1 red pepper -1 yellow pepper -2 courgettes, sliced -1 large red or regular onion sliced -1 tbs. vegetable oil -300g plain couscous -450ml reduced salt vegetable stock 15 cherry tomatoes
Dukkha: 1. Preheat oven to 180 degrees Celsius. 2. Spread almonds and macadamia nuts over a baking tray and roast in preheated oven for 2-3 minutes or until golden. 3. Place the roasted almonds and macadamia nuts in a food processor and process until roughly the same size of sesame seeds. Transfer into a large bowl. 4. Heat a medium sized frying pan over medium heat. Add sesame seeds and proceed cooking, stir for 1-2 minutes until golden brown. Add to the bowl of roasted almonds and macadamia nuts. 5. Place coriander seeds and cumin seeds in a frying pan over medium heat and stir until they are cooked, approximately 1-2 minutes. 6. Transfer all ingredients into a mortar and pestle and ground until crushed. Add the crushed spices, pepper and salt to the roasted almond and macadamia nut mixture. Mix all ingredients together.
Couscous: 1. Preheat oven to 180 degrees Celsius. 2. Place courgette, peppers and onion into a roasting tin and add vegetable oil. Roast for approximately 25-30 minutes. Turn vegetables at halfway point (15 minutes). 3. While vegetables roast, put couscous in a heatproof bowl and add the hot stock, stir cover and leave to sit and soak. After1-15 minutes of soaking, carefully use a fork to fluff up the couscous. 4. Remove vegetables from oven and add the finely chopped cherry tomatoes and couscous carefully stirring them through. Season the couscous with pepper and salt. Return the combined mixture to the oven for 5 minutes to heat, and then serve.
ZESTY LEMON Meringue Cupcakes Serves: 24 Prep: 0:30 Cook: 0:50
Ingredients: Cupcake Mixture: -1 cup buttermilk -2 tbsp. lemon juice -2 tbsp. finely grated lemon rind -1 tsp. pure vanilla extract -4 large eggs -2 cups caster sugar -250g unsalted butter (softened) -1/2 tsp. salt -1 tbs. baking powder -3 cups plain flour
Lemon Curd: -pinch of salt -150g unsalted butter (room temp.) -1 cup caster sugar -2/3 cup lemon juice -1 tbsp. finely grated lemon rind -8 large egg yolks
Meringue: -6 large egg whites -2 tbsp. glucose syrup -1 ½ cups caster sugar -2 tbsp. caster sugar
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Combine yolks, lemon rind, and sugar and lemon juice in a medium sized saucepan over medium heat. Stir constantly with wooden spoon, scraping down sides of pan. After 810 minutes of mixing, check to see if the sugar has dissolved and has turned thick enough to cover the back of a spoon with a thick coating. Remove saucepan from heat and slowly add salt and butter whilst mixing in together. Pour the thick mixture into a heatproof bowl (preferably glass). Cover with plastic and leave in fridge for a minimum of 2 hrs. Line two 12-hole baking muffin trays and preheat oven to 150 degrees Celsius fan forced. Combine cream, butter and sugar in a bowl and use an electric mixer on medium –high speed until light and creamy. Add the eggs, one at a time, continuing to beat until well incorporated. Beat the lemon rind and vanilla. Slowly add the sifted flour in 3 separate lots, add in the buttermilk and lemon juice and beat until well combined. Evenly divide the cupcake mixture into the two trays, filling each to three-quarter s full. Bake for 25 minutes or until golden brown in colour. Insert a skewer into the cupcake to see if it comes out clean (ready). Remove from oven and allow cooling. Combine sugar with 2/3 cup of water and glucose syrup in a small to medium saucepan. Bring to a boil over a medium heat until sugar has dissolved. Place a candy thermometer in the pan. When the pan reaches 110 degrees Celsius, remove from heat immediately. Meanwhile, beat the egg whites in a heatproof bowl with an electric mixer on medium speed. When soft peaks form, add in the two extra tablespoons of sugar and continue to beat until combined. When the syrup reaches 110 degrees Celsius remove from the heat. With an electric mixer on medium speed, slowly poor the sugar syrup in evenly combining the sugar mixture and the whites. Beat for approx. 7 minutes until stiff peaks form. To make cupcakes, add one tablespoon of lemon curd to each of the cupcakes and then in meringue (using piping). Skim lightly over the meringue with a blow torch to create rustic look.