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Barbecued Seafood Platter with Lemon & Saffron Aioli

Barbecued Seafood Platter with Lemon & Saffron Aioli

SERVES
6
COOK TIME
15
PREP TIME
30
DIFFICULTY
Easy
Tags Barbecue, Christmas, Easter, Seafood
Collections Special occasion, Summer

INGREDIENTS

  • 3 Blue Swimmer crabs, halved
  • 500g green prawns, shell on
  • 500g mussels, de-bearded
  • 2 squid tubes, cleaned, cut into 5cm squares and scored
  • 4 flathead fillets
  • 500g Pipi's, drained
  • salt flakes
  • freshly ground pepper
  • Lemon wedges, to serve
  • Lemon, chilli & garlic dressing
  • 4 cloves garlic, peeled & crushed
  • 2 long red chillis (optional), deseeded and finely chopped
  • 1/2 cup (125ml) lemon juice
  • 1 cup (250ml) olive oil
  • 1/3 cup parsley leaves, finely chopped
  • salt flakes
  • freshly grated black pepper
  • Lemon & Saffron Aioli
  • 1/4 cup (60ml) lemon juice
  • pinch saffron strands
  • 2 egg yolks
  • 1 tspn Dijon mustard
  • 1 clove garlic, roasted & crushed
  • salt flakes
  • Freshly ground black pepper
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) vegetable oil

METHOD

  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.

Print Recipe
Barbecued Seafood Platter with Lemon & Saffron Aioli
Recipe Notes
  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.
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Potato and parmesan gnocchi with spinach, gorgonzola and toasted walnuts

Potato and parmesan gnocchi with spinach, gorgonzola and toasted walnuts

SERVES
4
COOK TIME
75
PREP TIME
45
DIFFICULTY
Easy
Tags Gnocchi, Gorgonzola
Collections Winter

INGREDIENTS

Gnocchi
  • 1 kg desiree potatoes
  • 2 egg yolks
  • 1/4 cup grated parmesan
  • salt flakes
  • pinch ground nutmeg
  • 100 g 'OO' plain flour
  • Sauce
  • 20 g butter
  • 1 large brown onion, peeled and diced
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup vegetable stock
  • 1/2 cup thickened cream
  • 100 g gorgonzola dolce*, crumbled
  • 100 g baby spinach leaves
  • salt flakes and freshly ground black pepper
  • To serve
  • 1/3 cup walnuts, toasted
  • grated parmesan, to serve

METHOD

  1. Pre-heat oven to 200 ̊C (180 ̊C fan-forced).
  2. Place whole potatoes, (skins on) in preheated oven and cook for 1 hour. Remove from oven and allow to cool for 5 minutes.
  3. Halve each hot potato and scoop out flesh into a bowl, discarding skins.
  4. Using a potato ricer, mash potato into a clean bowl. Whilst still warm, add yolks, parmesan, salt and nutmeg, mixing until well combined.
  5. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  6. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.
  7. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  8. For the sauce, melt butter in a large frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes, until onion is soft.
  9. Add stock, increase heat to medium and reduce by half. Add cream, gorgonzola and spinach, stirring until cheese melts and spinach wilts. Season with salt and pepper.
  10. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and add to sauce, tossing gently to coat.
To serve, sprinkle over toasted walnuts and grated parmesan. *NOTE – there are two types of gorgonzola, dolce and picante. Dolce is sweeter, younger and milder in flavour with a creamy texture. Picante is sharper, aged and stronger in flavour, with a crumblier texture.

Print Recipe
Potato & parmesan gnocchi with spinach, gorgonzola and toasted walnuts
Recipe Notes
  1. Pre-heat oven to 200 ̊C (180 ̊C fan-forced).
  2. Place whole potatoes, (skins on) in preheated oven and cook for 1 hour. Remove from oven and allow to cool for 5 minutes.
  3. Halve each hot potato and scoop out flesh into a bowl, discarding skins.
  4. Using a potato ricer, mash potato into a clean bowl. Whilst still warm, add yolks, parmesan, salt and nutmeg, mixing until well combined.
  5. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  6. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.
  7. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  8. For the sauce, melt butter in a large frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes, until onion is soft.
  9. Add stock, increase heat to medium and reduce by half. Add cream, gorgonzola and spinach, stirring until cheese melts and spinach wilts. Season with salt and pepper.
  10. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and add to sauce, tossing gently to coat.

To serve, sprinkle over toasted walnuts and grated parmesan.
*NOTE – there are two types of gorgonzola, dolce and picante.
Dolce is sweeter, younger and milder in flavour with a creamy texture. Picante is sharper, aged and stronger in flavour, with a crumblier texture.

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Cheong’s perfect steeped chicken

Cheong’s perfect steeped chicken

SERVES
4-6
COOK TIME
45-55
PREP TIME
10
DIFFICULTY
Easy
Tags Chicken
Collections Specialty Food

INGREDIENTS

Marinade
  • 5 cm piece of fresh ginger, finely grated
  • 1 stalk of spring onion, finely grated
  • 1/4 cup salt flakes
  • 1 tbsp Shaoxing wine
  • Additional spring onion to serve, sliced
  • Chicken
  • 1.6-1.7 kg fresh free-range corn fed chicken
  • 4 L chicken stock or water
  • Dipping Sauce
  • soy sauce
  • Fresh ginger, finely grated
  • Fresh red chilli, sliced

METHOD

  1. For the marinade, squeeze grated ginger into a small bowl to create 1 tablespoon of ginger juice.
  2. Next squeeze the grated spring onion into the same bowl creating 1 teaspoon of spring onion juice.
  3. Add salt and Shaoxing wine, stirring to combine.
  4. Rub the marinade all over the chicken, including inside the cavity.
  5. Place in a non-metallic bowl covered with plastic wrap and marinate for 2 hours in the refrigerator.
  6. To poach the chicken, bring stock or water to the boil in a large saucepan and carefully submerge the chicken in the liquid.
  7. Return the stock to the boil and remove from heat. Allow chicken to stand for 30 minutes for a 1.6kg bird and 40 minutes for a 1.7kg bird.
  8. Carefully remove chicken from hot poaching liquid and plunge into ice cold water to stop the cooking.
  9. Meanwhile, bring the stock back to the boil. Add chilled chicken, remove from heat and poach for further 15 minutes.
  10. Carefully remove cooked chicken from stock and drain. Cut the chicken into portions (called jointing) and slice the breast meat.
  11. Serve the chicken with rice made using the poaching liquid and the absorption method.
  12. Sprinkle sliced spring onion curls over the chicken.
  13. Serve with a dipping sauce made from soy sauce mixed with ginger and red chilli pounded together with a mortar and pestle.
Serving Suggestion Perfect steeped chicken can also be served with finely minced fresh ginger, rice wine, ground ginger and a little hot oil (hakka style) or some fermented cockles added to finely minced spring onion, ginger and oyster sauce with some warm oil. "The key to this dish is cooking the chicken with care and sensitivity." - Cheong Liew

Print Recipe
Cheong's perfect steeped chicken
Recipe Notes
  1. For the marinade, squeeze grated ginger into a small bowl to create 1 tablespoon of ginger juice.
  2. Next squeeze the grated spring onion into the same bowl creating 1 teaspoon of spring onion juice.
  3. Add salt and Shaoxing wine, stirring to combine.
  4. Rub the marinade all over the chicken, including inside the cavity.
  5. Place in a non-metallic bowl covered with plastic wrap and marinate for 2 hours in the refrigerator.
  6. To poach the chicken, bring stock or water to the boil in a large saucepan and carefully submerge the chicken in the liquid.
  7. Return the stock to the boil and remove from heat. Allow chicken to stand for 30 minutes for a 1.6kg bird and 40 minutes for a 1.7kg bird.
  8. Carefully remove chicken from hot poaching liquid and plunge into ice cold water to stop the cooking.
  9. Meanwhile, bring the stock back to the boil. Add chilled chicken, remove from heat and poach for further 15 minutes.
  10. Carefully remove cooked chicken from stock and drain. Cut the chicken into portions (called jointing) and slice the breast meat.
  11. Serve the chicken with rice made using the poaching liquid and the absorption method.
  12. Sprinkle sliced spring onion curls over the chicken.
  13. Serve with a dipping sauce made from soy sauce mixed with ginger and red chilli pounded together with a mortar and pestle.

Serving Suggestion

Perfect steeped chicken can also be served with finely minced fresh ginger, rice wine, ground ginger and a little hot oil (hakka style) or some fermented cockles added to finely minced spring onion, ginger and oyster sauce with some warm oil.

"The key to this dish is cooking the chicken with care and sensitivity."

- Cheong Liew

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Prawn Cocktail & Avocado Salsa Lettuce Cups

Prawn Cocktail & Avocado Salsa Lettuce Cups

SERVES
15
COOK TIME
-
PREP TIME
15mins
DIFFICULTY
Easy
Tags Avocado, Christmas, Prawns
Collections Family, Quick & Easy, Special occasion, Summer

INGREDIENTS

  • 500 grams medium sized Spencer Gulf cooked prawns, peeled, halved lengthways and cleaned
  • 2-3 baby Cos lettuces, outside leaves separated
  • Chervil, to garnish
  • Cocktail Sauce
  • 1/3 cup egg mayonnaise
  • 1 tspn fresh horseradish (or horseradish cream), finely grated
  • 1/4 tspn Worcestershire sauce
  • 1 tblspn tomato sauce
  • 1 1/2 tspn lemon juice
  • Tobasco sauce, to taste
  • Freshly ground black pepper
  • Avacado Salsa
  • 1/2 large avocado, peeled, destoned and finely diced
  • 1/2 Lebanese cucumber, deseeded and finely diced
  • 1 tblspn basil leaves, shredded
  • 1 tblspn chervil leaves
  • 1 tblspn chives, finely chopped
  • 2 tspn lemon juice
  • salt flakes
  • Pinch cayenne pepper

METHOD

  1. For the cocktail sauce, combine the mayonnaise, horseradish, Worstershire sauce, tomato sauce and lemon juice together, stirring until well combined. Add a good dash of tobasco sauce to taste and season with pepper.
  2. Place two thirds of sauce in a separate mixing bowl with peeled prawns, stirring to combine. Set both aside until required.
  3. For the avocado salsa, carefully combine avocado, cucumber, basil, chervil, chives, lemon juice, salt and cayenne pepper together in a small bowl, stirring gently to combine.
  4. To serve, place 15 baby cos lettuce leaves on a serving platter. With the remaining cocktail sauce, place 1 teaspoon of sauce in the centre of each lettuce leaf. Evenly divide prawns between lettuce leaves, top with avocado salsa and garnish with extra chervil leaves.

Print Recipe
Prawn Cocktail & Avocado Salsa Lettuce Cups
Recipe Notes
  1. For the cocktail sauce, combine the mayonnaise, horseradish, Worstershire sauce, tomato sauce and lemon juice together, stirring until well combined. Add a good dash of tobasco sauce to taste and season with pepper.
  2. Place two thirds of sauce in a separate mixing bowl with peeled prawns, stirring to combine. Set both aside until required.
  3. For the avocado salsa, carefully combine avocado, cucumber, basil, chervil, chives, lemon juice, salt and cayenne pepper together in a small bowl, stirring gently to combine.
  4. To serve, place 15 baby cos lettuce leaves on a serving platter. With the remaining cocktail sauce, place 1 teaspoon of sauce in the centre of each lettuce leaf. Evenly divide prawns between lettuce leaves, top with avocado salsa and garnish with extra chervil leaves.
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