Episode 9. Recipes from Coromandel

Entree: Crayfish Salad w/ Avocado, Thousand Island Sauce and Crisp Karengo fronds

Step 1. Dried Karengo Flakes

Ingredients:

• 30 gm Karengo Flakes

Method:

Place karengo flakes in a non-stick pan on a low heat. Gently toast the flakes for 5 minutes, tossing occasionally, until crisp. Remove from heat and cool. Store in airtight container until required.

Step 2. Thousand Island Sauce

Ingredients:

• 1 1/2 cup Mayonnaise
• 1 Tbl Tomato Paste
• 1 1/2 tsp Smoked Paprika (sweet)
• 10 - 20 drops Tabasco Sauce (depending on taste)
• 1/3 cup Tomato Sauce
• 1 Tbl Lemon Juice
• 1 tsp Worcestershire Sauce
• Pinch Sugar
• Sea Salt and Freshly Cracked Black Pepper.

Method:

Place all ingredients in a large mixing bowl and stir to combine. Season to taste and refrigerate until required.

Step 3. Preparing The Crayfish

Ingredients:

• 2 x Crayfish (about 2kg total)
• 1 cup Thousand Island Sauce
• Sea Salt and Freshly Cracked Black Pepper

Method:

Place a large saucepan of salted water on high heat to boil.

Place the Crayfish in ice slurry or the deep freezer for 30 minutes before plunging into the boiling water. Cook for 7 to 8 minutes. Remove and cool before extracting all the meat from the tail, cavities, and legs.

Slice 6 x 1cm rounds from one tail and set aside.

Rough chop the remaining tail, cavity and leg meat and combine with the single cup of thousand island sauce in a mixing bowl. Season to taste. Refrigerate the crayfish rounds and salad mix until required.

Step 4. Plating and Serving

Ingredients:

• 2 Ripe Avocados (quartered, peeled)
• Crayfish Salad
• Crayfish rounds
• 1/2 cup Tomato (finely diced)
• 1/2 cup Basil Leaves (rough chopped)
• 1/2 cup Dried Karengo Flakes
• Macadamia Oil
• Cabernet syrup (see page XX)
• Lemon Wedges

Method:

On room temperature plates, slice and fan the avocado quarters. Spoon the crayfish salad over the avocado. Garnish with the piece of crayfish, and then scatter about the finely chopped tomato, basil and crisp karengo flakes. Finish with a drizzle of Macadamia oil and Cabernet syrup, with a wedge of lemon on the side.

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Main: Crispy Skin Snapper w/ Tomatillo Salsa and Spiced Rampicante' and Zucchini

Step 1. Tomatillo Salsa

Ingredients:

• 2 1/2 cup Tomatillo (washed, cut into 1 cm dice)
• 2 Roasted Red Capsicum (peeled, seeded, cut 1 cm dice)
• 1/3 cup Red Onion (fine dice)
• 1/2 cup Coriander (leaves only)
• 1 Tbl Fresh Red Chili
• 1 tsp Spanish Smoked Paprika (sweet)
• 1 Tbl Cumin Seeds (toasted and ground)
• 1 tsp Sugar
• 1/4 to 1/3 cup Lemon Juice
• 1/4 cup Olive Oil
• Salt and Pepper

Method:

Combine all ingredients in a large mixing bowl. Season to taste with the sea salt and fresh black pepper then adjust the acidity with the lemon juice. Refrigerate until required.

Step 2. Rampicante' and Zucchini

Ingredients:

• 18 pieces Rampicante' marrow (cut into 1cm thick rounds)
• 18 pieces Zucchini (cut into 1 cm thick rounds)
• 2 Tbl Olive Oil
• 1 Tbl Smoked Paprika (sweet)
• 1 Tbl Cumin Seeds (toasted and ground)
• Sea Salt and Freshly Cracked Black Pepper

Method:

Place the Rampicante and Zucchini in a medium sized mixing bowl and coat with oil, spices and seasoning.

Heat a skillet to medium temperature. Sauté the vegetable rounds on both sides until coloured, and transfer onto an oven tray and hold.

Step 3. Cooking and Serving

Ingredients:

• 6 x 150 gm Snapper Filler Portions (skin on, scored)
• Sea Salt and Freshly Cracked Black Pepper
• Sautéed Rampicante and Zuchinni
• Tomatillo Salsa
• 2 Lemons

Method:

Preheat oven to 150 degrees.

Take a skillet or sauté pan and place on medium heat. Season the snapper fillet portions. Add a little cooking oil then cook the snapper fillets in batches, skin side down until golden and crisp. Turn and continue to cook the fillets until just done. Remove and keep warm while you finish cooking the other portions of fish.

Place vegetables in the oven to reheat for 2 minutes.

Lay the cooked vegetables in the centre of your hot plates, top with your snapper, crispy skin side up. Generously spoon the tomatillo salsa over the fish and serve with a wedge of lemon.

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Dessert: Fresh Fig Tart w/ Manuka Honey Raisins and Macadamias

Step 1. Manuka Honey Raisin

Ingredients:

• 1/2 cup Manuka Honey
• 1/3 cup Raisins
• 1/2 tsp Cinnamon Powder
• 1/2 tsp Ginger Powder
• 1 Cinnamon Stick
• 1/4 cup water

Method:

Place all ingredients in a small saucepan and stir to combine. On a medium heat, bring to a simmer and allow to cook for 5 minutes. Remove from heat, and set aside to allow the raisins to plump. Keep warm.

Step 2. Fig Tarts

Ingredients:

• 500 gm Good Quality Puff Pastry
• Flour
• 2 Egg Yolks
• 18 Fresh Ripe Figs
• 1/4 cup Brown Sugar
• 1 tsp Cinnamon

Method:

Preheat oven to 180 degrees.

Roll pastry out into a 3mm thick sheet on a floured bench. Cut 6 x 10cm wide disks of pastry. Dock them thoroughly with a fork or similar. Brush pastry with egg yolk and bake for 10 to 15 minutes until the bottom of the pastry disks begin to brown slightly. Remove from oven and hold.

Cut figs into halves or quarters depending on size. Place figs into a large mixing bowl and coat with brown sugar and cinnamon, gently. Arrange 5 to 6 pieces of fig on each pastry disk. Return to the oven and bake a further 10 minutes until the figs begin to colour and the juice starts to weep from the figs. Once cooked, remove tarts from oven and hold.

Step 3. Plating and Serving

Ingredients:

• 6 Fig Tarts
• Honey Raisins
• 1/2 cup Macadamias (shaved and lightly toasted)
• Ice Cream

Method:

Place the fig tarts in the centre of a plate; scoop a little ice cream to place beside them. Spoon the honey raisins over and around the fig tart, and sprinkle with toasted macadamia slithers to finish.

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