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Recipes Don Hancey
Here’s to family & friends this Easter Don Hancey WA Food Ambassador
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Easter is a great time to spend in the kitchen with friends and family, enjoying the fun and laughter that comes with cooking. So this long weekend, rattle the pots and pans and cook up some yummy WA produce. For me, it will be grilled WA fish on the bbq, plus some pan-fried Shark Bay King Prawns with wildhoney and sesame. Traditionally, fish is served at Easter, so try another stunningly simple recipe: whole oven-baked Cone Bay Barramundi, served with a crisp Riesling. Or for your mates, whisk up a simple beer batter and shallow fry some WA Whiting. With a frosty cold beer, it’s the perfect marriage. For dessert, add a splash of Tia Maria, Cointreau or Drambuie over your ice-cream, and top with a sprinkle of Great Southern Blueberries. Why not have a wee tipple yourself - happy cooks prepare happy food! But please, always drink and serve responsibly. Ensure there’s plenty of food and non-alcoholic drinks on hand. And nominate a Skipper or stay over if visiting. Remember, every Liquor Barons store is a WA family owned store, so they stock everything you need for a WA long weekend. So here’s to good food, good drinks and good company this Easter. Cheers WA! Don Hancey
Seafood Marinara Ingredients (serves 6) 2 tablespoons of Extra Virgin Olive Oil, plus extra to toss through cooked pasta 1 finely chopped onion 3 crushed garlic cloves 1 cup (250ml) dry white wine 3 tablespoons of tomato paste 2 x 410g cans crushed tomatoes 500g spaghetti 500g of fresh seafood (prawns, scallops, firm fleshed white fish etc) 300g washed and de-bearded black mussels 2 tablespoons of chopped flat-leaf parsley
Method Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened. Add garlic and wine and simmer for 2 minutes. Add tomato paste and crushed tomatoes and simmer for 15-20 minutes, stirring occasionally until slightly thickened. Season well. Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil. Add marinara mix and mussels to tomato sauce cook covered for 3-4 minutes over medium-high heat. Stir in parsley, then toss the sauce through the pasta and serve immediately. Optional For a creamy marinara sauce, add 300 mls of whipping cream when adding the mussels and marinara mix.
Seafood Hot Pot Ingredients (Serves 4) 12 WA broken prawn flesh deveined 100 g Carnarvon broken scallop meat 2 kg de-bearded WA mussels 200 gram firm flesh fish like gold band snapper or harpuka cut into chunks 6 ripe tomatoes diced 1 red onion sliced 2 medium heat chillies sliced seeds and all 3 cloves garlic chopped 1 lemon cut into quarters good splash (glass ) of great southern Riesling parsley and coriander for garnish
Method In a large heavy based saucepan add onion garlic chillies and olive oil. Cook on medium heat for a couple of minutes to bring out the flavours. Add in tomatoes and the Riesling, cook for another couple of minutes. Add in mussels and prawns and fish, put lid on pan and cook for 2 minutes. Add in scallops and lemon, toss all ingredients in pan, replace lid and cook until mussels have opened...approx another 2 minutes Service Toss through some picked coriander or parsley leaves, serve on a large white platter or bowl Tips Be careful not to overcook the seafood, ALWAYS best to slightly under cook NO need for salt in this recipe as the mussels have natural sea water Use fresh herbs from your garden like parsley and coriander Wine Accompany the hotpot with a fabulous great Southern zesty citrusy Riesling like Howard Park or Three Drops
Sharkbay Chilli Prawns Ingredients (Serves 4) 400 grams of peeled and deveined Shark Bay Prawns 300 mls of pouring cream Freshly diced red chilli or chilli paste Steamed rice 100 grams of green beans
Method Pour the cream into a heavy based pan and add chilli or chilli paste. Cook over a medium heat for a few minutes to thicken. Add the prawns and cook for one to two minutes (until just cooked). Place the cooked prawns on top of a portion of steamed rice and drizzle over cream sauce. Service Serve with steamed green beans and a Western Australian Sauvignon Blanc.
Tomato Salsa Bream Ingredients (Serves 4) 4 plate sized bream (cleaned and skinned) 2 tablespoons of butter 4 tablespoons of Red Island Extra Virgin Olive Oil 4 tablespoons of plain flour Murray River Pink Salt Flakes 4 ripe tomatoes, peeled, seeded and finely chopped 1 red onion finely chopped 1 red chilli, seeded and finely chopped 1 bunch of coriander finely chopped (roots, stems and leaves) 1 clove garlic, crushed Juice of 2 limes or 1 lemon Freshly ground black pepper
Method To make the salsa, combine the tomatoes, onion, chilli, coriander, garlic and juice and season to taste with salt flakes and pepper. Cover and set aside. Season the flour with plenty of salt flakes and pepper and coat the fish taking care to tap off any excess flour. Heat the oil and butter in heavy based frying pan. Gently fry fish until golden brown (approximately five minutes each side). Turn once only. Serve immediately topped with salsa. Service Serve immediately topped with salsa. Tips Fillets can also be used, just adjust cooking time to suit fillet thickness. Fish is done when it turns opaque and can be “flaked�. Alternative type of fish that suit this recipe include: whiting, cobbler, leatherjacket, salmon, dory, flathead, red emperor and snapper. Wine A crisp Western Australian Sauvignon Blanc or a peppery shiraz.
Jim Mendolia’s Fremantle Sardines Ingredients (Serves 4) 8 Fresh Fremantle Sardines 4 Lemons Murray River Pink Salt Flakes Fresh Cracked Black Pepper Plain Four Red Island Extra Virgin Olive Oil Flat Leaf Parsley
Method Pat dry the sardines using paper towel. Sprinkle generously with salt and pepper and squeeze over lemon juice. Dust with flour, tap to remove any excess. Place into a flexi wire grill basket and cook for 2-3 minutes on each side on the barbeque. Serve immediately with lemon wedges as antipasto or a snack. Tips Flexi wire grill baskets can be purchased from any good kitchen or camping store and make cooking seafood, meat and even sliced veggies on the BBQ simple. Beverage Serve Jim’s sardines with Little Creatures Pilsner.
Kidz Fish Kebabz Ingredients (makes 6-8 kebabs) Kebabs 500g firm-fleshed white fish trimmed of all skin & bone & cut into 2.5cm cubes 255g baby potatoes cooked and halved Other vegetables (button mushrooms, onion, fennel, zucchini, capsicum, cherry tomatoes etc cut into bite sized pieces) Skewers (metal skewers, palm skewers, satay sticks, rosemary stalks with the lower leaves removed, lemongrass skewers) Marinade 5cms of fresh lemongrass bruised and roughly chopped 5cms of fresh ginger peeled and sliced The juice and zest of 1 lime or lemon Âź of a teaspoon of turmeric 2 cloves of garlic skin off 2 dried chillies crumbled 1 handful of fresh mint 4 tablespoons natural yoghurt
Method Simply skewer the pieces of fish, potato and other vegetables if desired alternately onto your choice of skewer. Combine all marinade ingredients except the yoghurt in a food processor and blend until a smooth. Stir in the yoghurt. Drizzle the marinade over the skewers and grill for 2 minutes on each side. Alternatively you may wish to pan fry the kebabs in a heavy based frying pan.