Oysters with Chorizo Crumb & Tomato, Chilli & Coriander Salsa

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Oysters with Chorizo Crumb and Tomato, Chilli & Coriander Salsa
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Course Entree
Servings
Ingredients
  • 12 fresh oysters
  • 1 cured chorizo sausage from the deli
  • 1 tbsp olive oil if needed
  • 1 vine-ripened tomatoes seeded and finely diced
  • 1 French shallots finely chopped
  • 1 small red chillies seeded and sliced
  • 2 tablespoons chopped coriander leaves
  • 1 tablespoon lime juice
  • Lime wedges to serve
Course Entree
Servings
Ingredients
  • 12 fresh oysters
  • 1 cured chorizo sausage from the deli
  • 1 tbsp olive oil if needed
  • 1 vine-ripened tomatoes seeded and finely diced
  • 1 French shallots finely chopped
  • 1 small red chillies seeded and sliced
  • 2 tablespoons chopped coriander leaves
  • 1 tablespoon lime juice
  • Lime wedges to serve
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Instructions
  1. Finely chop (or crumble) the chorizo sausage - you might need to peel the skin off first. Place the chorizo crumb in a cold non stick pan and set over a medium heat. Allow to cook until the chorizo has released its oils and crisped a little. You may n need to add some oil to help it along. Remove from heat and allow too cool.
  2. Remove the oysters from their shells. Wash the shells in hot water, then pat dry. Replace the oysters and cover with a damp cloth in the refrigerator.
  3. Put the tomato, shallots, chilli and coriander in a bowl and mix together well. Stir in the lime juice, then season to taste with salt and pepper.
  4. Put a teaspoon or so of the chorizo crumb on each oyster and top with a teaspoon of salsa.
  5. Serve with lime wedges for extra juice.
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Fish fingers with spicy tartare and green salad

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Fish fingers with spicy tartare and green salad
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Servings
Ingredients
  • 500 g firm white fish fillets
  • 1 cup panko breadcrumbs
  • 2 cups cornflakes crushed
  • 1/2 cup plain flour
  • 2 eggs beaten
  • 1 tsp fennel seeds toasted and crushed
  • 1 tsp chilli flakes
  • Sunflower oil to shallow fry
  • Lemon wedges and green salad to serve
  • TARTARE YOGHURT
  • 1 Lebanese cucumber deseeded and chopped
  • 1 cup thick Greek-style yoghurt 280g
  • 2 tbs finely chopped dill
  • Extra virgin olive oil to drizzle
Servings
Ingredients
  • 500 g firm white fish fillets
  • 1 cup panko breadcrumbs
  • 2 cups cornflakes crushed
  • 1/2 cup plain flour
  • 2 eggs beaten
  • 1 tsp fennel seeds toasted and crushed
  • 1 tsp chilli flakes
  • Sunflower oil to shallow fry
  • Lemon wedges and green salad to serve
  • TARTARE YOGHURT
  • 1 Lebanese cucumber deseeded and chopped
  • 1 cup thick Greek-style yoghurt 280g
  • 2 tbs finely chopped dill
  • Extra virgin olive oil to drizzle
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Instructions
  1. Cut the fish into 2 - 3cm thick slices.
  2. Combine the panko and cornflakes in a bowl, then place the plain flour and eggs in separate bowls and season each.
  3. Coat each piece of fish in the flour, then the egg, and finally the cornflake mixture. (For the adults, add fennel seeds and chilli flakes to the cornflake mixture.)
  4. Heat 1cm oil in a frypan over medium-high heat. In batches, cook the fish for 2 minutes per side or until golden and cooked through. Drain.
  5. For the tartare, combine ingredients, season and drizzle with oil. Serve fish fingers with tartare, lemon and green salad.
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PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

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PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA
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Servings
Ingredients
  • 500 G raw peeled and deveined prawns
  • 2/3 cup seasoned panko breadcrumbs
  • 1 large egg lightly beaten
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoons dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 cup light sour cream
  • 2 teaspoons chipotle sauce
  • 1/2 lime juiced
  • 6 burger buns toasted
  • 1 avocado sliced for topping
coconut peach salsa
  • 2 ripe peaches peeled and chopped
  • 3 tablespoons toasted coconut
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons freshly chopped coriander
  • 1/2 lime juiced
  • salt + pepper to taste
Servings
Ingredients
  • 500 G raw peeled and deveined prawns
  • 2/3 cup seasoned panko breadcrumbs
  • 1 large egg lightly beaten
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoons dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 cup light sour cream
  • 2 teaspoons chipotle sauce
  • 1/2 lime juiced
  • 6 burger buns toasted
  • 1 avocado sliced for topping
coconut peach salsa
  • 2 ripe peaches peeled and chopped
  • 3 tablespoons toasted coconut
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons freshly chopped coriander
  • 1/2 lime juiced
  • salt + pepper to taste
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Instructions
  1. Add prawns to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking).
  2. Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.
  3. To make the salsa, in a bowl, mix all ingredients together and season to taste.
  4. In a seperate bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper.
  5. Spread on top of burgers, then layer with avocado and peach salsa!
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Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn

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Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn
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Course Main Dish
Cuisine Sth American
Servings
Ingredients
For the salmon
  • 1 tsp smoked paprika
  • 1.5 tsp brown sugar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp unsweetened cocoa powder
  • 1 lime juice of
  • 4 salmon fillets
  • olive oil spray
  • lime wedges for serving
For the black beans and corn
  • 400 g can black beans drained and rinsed
  • 2 fresh corn kernels
  • 1/4 cup red onion finely grated
  • 3 tbsp finely chopped corinader
  • 1 tsp olive oil
  • 2 tbsp fresh squeezed lime juice
  • sea salt flakes to taste
Course Main Dish
Cuisine Sth American
Servings
Ingredients
For the salmon
  • 1 tsp smoked paprika
  • 1.5 tsp brown sugar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp unsweetened cocoa powder
  • 1 lime juice of
  • 4 salmon fillets
  • olive oil spray
  • lime wedges for serving
For the black beans and corn
  • 400 g can black beans drained and rinsed
  • 2 fresh corn kernels
  • 1/4 cup red onion finely grated
  • 3 tbsp finely chopped corinader
  • 1 tsp olive oil
  • 2 tbsp fresh squeezed lime juice
  • sea salt flakes to taste
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Instructions
  1. Combine all the spices in a small bowl.
  2. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
  3. Meanwhile, in a large saute pan, heat oil over medium heat.Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 – 8 minutes.
  4. Remove from heat and toss in coriander and lime juice.
  5. Heat a clean BBQ grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat.
  6. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout.
  7. Serve with black beans, corn and lime wedges.
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BBQ Salmon Burgers with Coconut Caramelised Pineapple and Home Made BBQ Sauce

With next Thursday being Australia Day we though a burger with a difference was in order! Ok so whilst it might be considered Un-Australian not to ‘Lamb something up on Straya Day’, for the Fish Heads amongst us, this is the perfect alternative!

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BBQ Salmon Burgers with Coconut Caramelised Pineapple and Home Made BBQ Sauce
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Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
  • 1/2 cup of home made BBQ sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh coriander chopped
  • pinch of cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 500 g fresh raw salmon (skin removed)
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon coconut oil
  • 4 slices swiss cheese
  • pickled jalopenos to taste optional
  • 4 large hamburger buns lightly toasted on the cut side
  • 1 avocado sliced or mashed (optional)
  • lettuce
  • Coconut Caramelised Pineapple
  • 2 tablespoon coconut oil
  • 4 large pineapple rings cut from a fresh pineapple
  • 2 tablespoon toasted coconut optional
  • BBQ Sauce
  • 1 1/4 cups ketchup preferably organic
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup pineapple juice or you can sub apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon worcestershire sauce
  • 2 1/2 teaspoons ground mustard
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper use less if you don't like the heat
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/8 tablespoon cold water mixed with 1 tbs corn flour optional
Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
  • 1/2 cup of home made BBQ sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh coriander chopped
  • pinch of cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 500 g fresh raw salmon (skin removed)
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon coconut oil
  • 4 slices swiss cheese
  • pickled jalopenos to taste optional
  • 4 large hamburger buns lightly toasted on the cut side
  • 1 avocado sliced or mashed (optional)
  • lettuce
  • Coconut Caramelised Pineapple
  • 2 tablespoon coconut oil
  • 4 large pineapple rings cut from a fresh pineapple
  • 2 tablespoon toasted coconut optional
  • BBQ Sauce
  • 1 1/4 cups ketchup preferably organic
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup pineapple juice or you can sub apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon worcestershire sauce
  • 2 1/2 teaspoons ground mustard
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper use less if you don't like the heat
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/8 tablespoon cold water mixed with 1 tbs corn flour optional
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Instructions
Make THE BBQ sauce
  1. Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
Burgers
  1. In a small bowl combine the BBQ sauce, pineapple juice, lime juice, coriander, salt and pepper and mix well to combine. Set aside for later.
  2. Add salmon to the bowl of a food processor and pulse until it’s somewhat minced. You can also chop the salmon very finely with a sharp knife.Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined.
  3. Form into 4 equally sized burgers.
  4. Heat a skillet or pan to a medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
  5. In a separate pan heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan.
  6. Cook for about 3-4 mins, flip and cook another 3-4 minutes.
  7. To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining BBQ sauce.
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