Vegetable and Smoked Duck Spring Rolls with Sweet Chilli Dip

Vegetable and Smoked Duck Spring Rolls with Sweet Chilli Dip

1 garlic clove crushed

Half a fresh chilli finely chopped

Half inch piece of ginger finely chopped

2 carrots julienned

Half a daikon radish (mouli) julienned  (can use red radish)

1 courgette julienned

12 finely sliced mushrooms

1 cup of bean sprouts

50gm Smoked Duck Breast

Sesame Oil

Sea Salt

Coriander, handful roughly chopped

Mint, handful roughly chopped

Rice paper rolls

 

Heat the oil and add the garlic, chilli and ginger for a few seconds, add the julienne vegetables, mushrooms and bean sprouts, stir fry for 3-4 minutes, until a little colour on some of the vegetables.  Add a pinch of salt and the fresh herbs, set aside to cool.

Cut the duck into fine strips.

Soak the paper rolls individually in warm water and fill with the vegetable mixture and duck.  Roll into parcels.  Serve with sweet chilli dipping sauce.

Stir-fried Vegetables

Stir-fried Vegetables

2 tsp cold pressed sesame oil or olive oil

1 onion cut into thin half moons

2 carrots cut into thin half moons

1 cup mange tout

1 red pepper quartered then finely sliced

1 spring cabbage finely chopped

1 tbsp shoyu

1 tbsp rice vinegar

1 tbsp maple syrup

1 cup water

1 tsp toasted sesame oil

2 tsp arrowroot

 

Wash and cut vegetables.  Heat the oil in a skillet or wok on a medium to high flame and, add the onion, carrots, mange tout, red pepper, and spring cabbage, stirring each separate vegetable for a few moments before adding the next one.  Mix the remaining ingredients in a cup then pour onto the vegetables, cover immediately and allow to steam for 2-3 minutes.  Mix arrowroot with a dash of cold water and stir through vegetables until the liquid thickens.

Asian Marinated Baked Salmon Fillet

Asian Marinated Baked Salmon Fillet

 

4 salmon fillets

2 tbsp shoyu soya sauce

2 tbsp sweet white miso

Juice of 2 limes

1 clove garlic – crushed

4” piece of ginger

1 bunch fresh coriander

Wash and pat dry the salmon fillets then place them in a deep oven dish, make sure the dish is a good fit for the salmon so the marinade isn’t spread too thin. Grate the ginger on a fine grater into a bowl then squeeze the juice from it into a jug. Add the miso, shoyu, lime juice, and garlic to the jug and give a quick blend with a hand blender. Pour the marinade over the salmon and leave in the fridge for at least one hour. Pre-heat the oven to 200c and bake for cook for 10-15 minutes, or until the salmon is cooked through (the flesh should be opaque and flake easily).  Place on a bed of rice and spoon over the marinade from the baking dish

Tempura Monkfish Martinis with Ginger Lemon Dipping Sauce

Tempura Monkfish Martinis with Ginger Lemon Dipping Sauce

 

2 monkfish tails (approx 150g each)

8 6” BBQ skewers

1 ½ cups of rice flour (or plain white flour)

1 tbsp Arrowroot

1.5 ltr chilled sparking water

2 tbsp lemon juice

2 tbsp ginger juice

1 tbsp maple syrup

2 tbsp shoyu soya sauce

½ cup water

1 ltr (approx) cold pressed sunflower frying oil

 

Mix the flour and arrowroot in a bowl then add the water bit by bit, stirring with a whisk, until you get a thick batter consistency. Place in the fridge until just before you fry your fish.

 

Mix lemon juice, ginger juice, maple syrup, shoyu, and water in a jug and blend quickly with a hand whisk then pour a small amount of dip into the bottom of four martini glasses

 

Cut fish into small ‘fish finger’ shapes and pierce lengthways onto the skewers so the fish has skewer all the way through its length and there is still enough skewer left to hold like a lolly pop.

Heat the frying oil in a wok or deep frying pan. The oil is hot when a small drop of batter returns to the surface immediately. Pick up the fish by the skewer end and dip into the batter, making sure to completely coat the fish. Gently drop into the hot oil one at a time and fry 2-3 minutes or until the batter starts to turn golden. You can fry about three or four at once, just make sure they have space to bob about in the oil. Remove from the oil using a slotted spoon or chopsticks then drain on kitchen paper and serve, skewer end up in the martini glasses.

Pan-Fried Sea Bass with Dill & Parsley Pesto

Pan-Fried Sea Bass With Dill & Parsley Pesto

 

1 tsp frying oil

2 sea bass fillets

Salt

Pepper

Lemon cut into wedges

 

For the pesto:

2 cups of fresh dill

2 cups of fresh parsley

2 tbsp olive oil

½ cup pine nuts lightly toasted

1 clove garlic crushed

Salt

 

Put the pine nuts in a food processor and blitz on high for a minute then add the dill, parsley, garlic, and olive oil, and a good pinch of salt before blitzing again until you have a nice consistency.

 

Heat your frying pan until it’s nice and hot, meanwhile rub some salt and pepper onto the skin of the sea bass. Once your pan is ready, drizzle the oil into the pan then immediately place the fish skin side down and cook for about 2 minutes or until you notice some colour forming on the edges of the skin. Then, delicately flip the fillets over and continue to cook for minute or so on the flesh side. Gently remove from the pan and pat dry with kitchen paper while allowing the fish to rest. Serve skin side up with a generous drizzle of pesto and a wedge of lemon.

Mushroom & Herb Polenta

Mushroom & Herb Polenta

 

4 tbsp olive oil

350g mushrooms – halved

2 cloves garlic – crushed

2 tsp dried tarragon

2 tsp dried thyme

4 ½ cups hot water or vegetable stock

1 cup traditional polenta (or you can use instant polenta)

1 cup fresh parsley – roughly chopped

100g goats cheese, grated

Salt

Pepper

 

Bring the stock to the boil in a saucepan and slowly stir in the polenta until it thickens then cover and put on a very low heat for 40-50 minutes or 5-10 minutes if using instant polenta. Once your polenta is ready, pour onto a large heatproof dish and set aside to cool.

 

Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms on a high heat until they begin to colour then toss in the dried herbs, salt, pepper and garlic for a minute or so and remove from the heat.

 

Take your cooled polenta, top with the cheese and place in the oven or grill until the cheese melts and bubbles, then remove and top with the mushrooms before returning to the oven/grill for a few moments to warm the mushrooms.