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CRISPY CALAMARI and NOODLE SALAD
CHEAT’S PISSALADIERE PIZZAS
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TRANSFORM FRESH INGREDIENTS and SIMPLE IDEAS INTO A SUMMER-READY MENU TO LOVE.
1 clove garlic, crushed 1 teaspoon finely grated ginger 2 teaspoons caster sugar 1 teaspoon finely grated lime rind 1 tablespoon lime juice 1 tablespoon extra virgin olive oil 3 Lebanese cucumbers, peeled, deseeded and sliced 250g cherry tomatoes, halved 1 small red chilli, thinly sliced 1 long green onion (scallion), thinly sliced 2 x 300g whole snapper ¼ cup (35g) plain (all-purpose) flour 1 teaspoon salt flakes 1 teaspoon cracked black pepper vegetable oil, for shallow frying 1 cup coriander (cilantro) leaves fried shallots, to serve (optional)
Place the garlic, ginger, sugar, lime rind, juice and oil in a large bowl and whisk to combine. Add the cucumber, tomato, chilli and onion and toss to combine. Set aside.
Cut 3 slits into each side of each fish. Place the flour, salt and pepper in a large bowl. Add the fish and toss to coat well. Heat 3cm oil in a large non-stick frying pan or wok over high heat. Cook one fish for 6 minutes each side. Repeat with the remaining fish.
Add the coriander to the salad and toss. Serve the fish topped with the salad and fried shallots, if using. SERVES 4.
AGNOLOTTI PASTA SALAD with RICOTTA
¹⁄³ cup dill, finely chopped 1 cup flat-leaf parsley leaves, finely chopped 1 cup basil leaves, finely chopped 2 tablespoons white balsamic vinegar ¼ cup (60ml) extra virgin olive oil 500g four cheese agnolotti or ravioli ½ cup (120g) ricotta sea salt and cracked black pepper Greek basil leaves, to serve
Place the dill, parsley, basil, vinegar and oil in a large bowl and mix to combine. Set aside.
Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain well and add to the herb mixture. Toss to combine.
Divide the pasta mixture between bowls and top with the ricotta, salt and pepper. Top with Greek basil leaves
to serve. SERVES 4.
MARINATED VEGETABLE and THREE CHEESE TART
¾ cup (180g) ricotta ¼ cup (20g) finely grated parmesan 100g goat’s cheese, crumbled 1 teaspoon finely grated lemon rind sea salt and cracked black pepper 2 sheets frozen puff pastry, thawed and halved ¾ cup (150g) store-bought marinated capsicum (bell pepper) 8 slices (200g) store-bought marinated chargrilled eggplant (aubergine) 1 egg, lightly beaten Greek basil leaves, to serve tomato chutney, to serve
Preheat oven to 200°C (400°F). Place the ricotta, parmesan, goat’s cheese, lemon rind, salt and pepper in a large bowl and mix well to combine.
Place 2 pastry halves on a large baking tray lined with non-stick baking paper. Top with the ricotta mixture, leaving a 2cm border. Top with the capsicum and eggplant. Gently fold the remaining pastry halves in half lengthways. Cut slits into the pastry, 1cm apart, leaving a 1.5cm border. Carefully unfold. Brush the pastry borders with egg and place the cut pastry halves over the filling to create 2 parcels, pressing the edges to seal. Trim the edges and brush the tops with egg. Bake for 20 minutes or until golden and the pastry is cooked. Top with basil, salt and pepper and serve with tomato chutney. SERVES 4.
PRAWNS with SEMOLINA and GARLIC CHILLI BUTTER
PRAWNS with SEMOLINA and GARLIC CHILLI BUTTER
2 eggs 2 cups (140g) panko (Japanese) breadcrumbs 12 large green (raw) tiger prawns (shrimp), peeled, heads and tails intact 1 tablespoon extra virgin olive oil sea salt and cracked black pepper 3½ cups (875ml) milk ½ cup (80g) fine semolina 80g unsalted butter, chopped 2 cloves garlic, thinly sliced 1 long red chilli, thinly sliced 1 tablespoon lemon zest watercress, to serve
Preheat oven to 240°C (475°F). Lightly beat the eggs in a medium bowl. Place the breadcrumbs on a tray. Dip the prawns into the egg and toss in the breadcrumbs to coat. Thread onto 12 metal skewers and place on a large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper. Cook, turning halfway, for 8–10 minutes or until golden and crisp.
While the prawns are cooking, place the milk in a medium saucepan over high heat and bring to just below the boil. Gradually add the semolina, reduce heat to low and cook, whisking constantly, for 4–5 minutes or until smooth.
Heat the butter in a small frying pan over high heat. Add the garlic and chilli and cook for 1 minute or until golden brown. Remove from heat and add the lemon zest.
Divide the semolina between plates, top with the prawns, and drizzle with the butter mixture. Serve with watercress. SERVES 4.
CHEAT’S PISSALADIERE PIZZAS
2 large Lebanese flatbreads ¼ cup (80g) store-bought caramelised onion 12 anchovies ¼ teaspoon dried chilli flakes ½ cup (75g) pitted kalamata olives 1 tablespoon extra virgin olive oil finely chopped flat-leaf parsley, cracked black pepper and watercress, to serve
Preheat oven to 220°C (425°F). Top each flatbread with the caramelised onion, anchovies, chilli flakes and olives. Drizzle with the oil, place on a baking tray and cook for 10–12 minutes or until golden and crisp.
Sprinkle with parsley and pepper and top with watercress to serve. MAKES 2.
CRISPY CALAMARI and NOODLE SALAD
½ cup (100g) rice flour ½ teaspoon Chinese five spice 1 teaspoon sea salt flakes 8 small cleaned squid tubes, thinly sliced vegetable oil, for shallow frying 150g vermicelli noodles, cooked following packet instructions 2 long green onions (scallions), shredded 2 cups (160g) shredded green cabbage 1 Lebanese cucumber, deseeded and sliced 150g sugar snap peas, blanched and halved 1 cup coriander (cilantro) leaves thinly sliced green chilli, micro (baby) mint and lime wedges, to serve
Place the flour, five spice and salt in a medium bowl and mix to combine. Add the squid and toss to combine.
Heat 3cm oil in a wok over medium heat. Working in batches, cook the squid for 1–2 minutes or until crisp. Drain and set aside.
Place the noodles, onion, cabbage, cucumber, sugar snap peas and coriander in a large bowl and toss to combine. Serve with the squid, chilli, mint and lime wedges. SERVES 4.
DUCK and PINEAPPLE RED CURRY
1 tablespoon vegetable oil 5 eschallots, halved 1 stalk lemongrass, halved lengthways 2 cups (300g) chopped fresh pineapple sea salt and cracked black pepper ½ cup (150g) store-bought red curry paste 4 kaffir lime leaves 1kg store-bought roast duck+ 400g can coconut milk lime wedges, Thai basil leaves, micro (baby) purple shiso leaves (optional) and steamed white rice, to serve
Heat the oil in a large deep-sided heavy-based frying pan over high heat. Add the eschallot, lemongrass, pineapple, salt and pepper and cook, stirring occasionally, for 4 minutes or until the eschallot starts to brown. Add the curry paste and kaffir lime leaves and cook for 1 minute. Cut the duck into 4cm pieces, add to the pan with the coconut milk, salt and pepper, and bring to the boil. Cover with a lid, reduce heat to low and cook for 10 minutes. Remove the lid and cook for a further 5 minutes.
Top the curry with lime wedges, basil leaves, shiso leaves (if using) and pepper. Serve with rice. SERVES 4. + You can buy cooked duck meat from supermarkets, or whole roast duck from Asian supermarkets.
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