BBQ Pork Ribs

BBQ Pork Ribs

Ingredient

4 racks pork ribs
2 cups pineapple juice
1 onion, diced
3 garlic cloves
½ cup brown sugar
½ cup ketchup
1 tbs smoked paprika
1 tbs cumin seeds
1 tbs fennel seeds
1 tbs sea salt

Method

In a pot combine the pineapple juice, onion, garlic, brown sugar, ketchup, smoked paprika, cumin seeds, fennel seeds and salt. Stir together, place over a medium heat and bring to the boil.

Heat an oven to 140deg C.

Lay the racks of ribs flat in a high sided oven tray. Pour over the hot liquid just until it is halfway up the side of the pork. Cover with foil and place in the oven to cook for 1.5-2hrs until the meat is tender and cooked through. Remove from the oven and turn the oven up to 200deg C.

Place the remaining sauce back on the heat, pour the cooking liquid from the pork into the pot and reduce until sauce consistency.

Place the ribs onto a rack. Paint on a thick layer of the BBQ sauce and put into the oven. Glaze every 5 minutes for 25-30 until the outside is thickly coated and slightly sticky.

Slice between the ribs and serve family-style with the remaining BBQ sauce/glaze on the side.

Recipe by Michael Weldon

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Miso Roast Carrots With Wasabi Mayonnaise and Nori Seed Mix

Miso Roast Carrots With Wasabi Mayonnaise and Nori Seed Mix

Ingredient

2kg Coles carrots cut into 1inch rolling slice
2 tablespoon Red Island olive oil for roasting
Sea salt to taste

Miso Dressing:
3 tablespoons white shiro miso paste
1 tablespoon caster sugar
2 tablespoons mirin
1 tablespoon sake
2 teaspoons sesame oil
1 tablespoon water

Garnish:
2 green spring onions/scallions, finely sliced
1 tablespoon roasted white sesame seeds
1 tablespoon pepita seeds, toasted
1 sheets nori seaweed sheet, toasted, cut into matchsticks
3 tablespoons kewpie mayonnaise
2 teaspoons wasabi paste

Method

Preheat the oven to 180 degrees. Toss the carrots in the oil and a little sea salt. Place in a single layer on a lined roasting tray. Roast in the oven for 35 minutes, or until tender and coloured.

Whisk together the miso dressing ingredients until a smooth paste. Toss the miso over the carrots and place back into the oven to roast for a further 8-10 minutes, or the miso glaze is bubbling and fragrant. Remove from the oven and allow to cool at room temperature.

Whisk the wasabi and mayonnaise together.

Place the carrots onto a serving platter and garnish with wasabi mayonnaise, sesame seeds, pepita seeds and nori seaweed.

Recipe by Courtney Roulston

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Ultimate Chicken and Lettuce Sambo

Ultimate Chicken and Lettuce Sambo

Ingredient

6 ciabatta rolls
Salted butter, softened
2 gem lettuces

Chicken Mix:
1 roasted chicken, flesh removed
60g toasted pepitas
1/2 bunch spring onions, finely sliced
2 stalks of celery, finely sliced
2 tbs currants
100g seeded mustard
2 tsp tabasco
300g whole egg mayo
Salt and pepper to taste

Method

For the chicken mix, simply transfer all of the ingredients into a large mixing bowl and mix together.

Butter the ciabatta and spoon on some of the chicken mix on, top with some of the gem lettuce leaves.

Recipe by Andy Allen

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Whole Roast Salmon Side With Grilled Spring Vegetables And Yoghurt Tartare

Whole Roast Salmon Side With Grilled Spring Vegetables And Yoghurt Tartare

Ingredient

1 Salmon side
1 bunch of spring onions
150g Green Beans, tailed
1 bunch Asparagus, trimmed
150g snow peas, tailed
1 bunch of Dill, chopped
1 bunch of Chives, chopped
1 bunch of Tarragon, chopped
1 bunch of Parsley, chopped
½ cup Yoghurt
½ jar baby capers, chopped
Red Island olive oil
Sea Salt

Method

Preheat an oven to 190 deg C.

Season the salmon with salt and drizzle with oil. Place in the oven and cook until just set in the centre. Remove and allow to rest slightly.

Over a smoking griddle or bbq grill the spring vegetable dressing in salt and olive oil. Grill until the vegetables soften slightly and have nice bar marks.

Add the dill, chives, tarragon, parsley, and baby capers mix together until evenly combined. Taste and adjust seasoning to your liking.

Serve the salmon with the vegetables and tartare in the side.

Recipe by Michael Weldon

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Naughty Spuds With Burnt Butter And Rosemary Salt

Naughty Spuds with Burnt Butter and Rosemary Salt

Ingredient

2kg desire potatoes

Garlic butter:
250g butter
1/2 head of garlic - minced

Rosemary salt:
1 cup salt flakes
1 bunch fresh rosemary - leaves removed and finely chopped.

Method

Place the butter in a small saucepan or frying pan. Melt the butter, bring the butter to the boil and then burn the butter. Take off the heat and leave to cool.

Now place this butter back over medium heat and add the garlic.

Cook the garlic in the butter for 1 minute. Take off the heat and set aside.

Rosemary Salt:
Add the rosemary to the salt and mix well. Store in an airtight container for 6 months.

Roast or fry your desire potatoes. I prefer to steam them and then fry them for maximum naughtiness.

Once you’ve cooked your potatoes, place them in a bowl and spoon over as much or as little butter as you want.

Season the potatoes with the rosemary salt and pepper and roll them in the butter.

Recipe by Andy Allen

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Pea and Pesto Pasta

Pea and Pesto Pasta

Ingredient

500g Spaghetti pasta
1 1/2 cups, blanched frozen peas
2 cups of roquette
Juice and zest of 1 lemon
3 tbsp Red Island Extra Virgin Olive Oil
Sea salt for seasoning and Freshly cracked black pepper
Small handful of mint leaves
3 tbsp grated parmesan plus extra for garnish

Method

Bring a large pot of salted water to the boil before beginning.

Cook the pasta according to packet instructions.

Meanwhile, in a large mortar and pestle, pound the peas and roquette into a chunky paste. To the pea pesto, add the Red Island Extra Virgin Olive Oil, grated parmesan and season to taste with sea salt and freshly cracked black pepper.

Transfer the cooked pasta to a large bowl along with 2-3 tbsp of pasta water. Add the pea pesto to the pasta and toss the ingredients thoroughly to combine.

Adjust the seasoning with salt, freshly cracked black pepper and freshly squeezed lemon juice.

Serve immediately with freshly torn mint leaves, shaved parmesan and a drizzle of Red Island Extra Virgin Olive Oil.

Recipe by Lynton Tapp

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Preserved Lemon

Preserved Lemon

Ingredient

6 lemons, halved and juiced
400g cooking salt

Method

Place the squeezed lemon cheeks and salt in a medium bowl. Massage the lemon with all of the salt.

Stuff the lemons into a jar, add all of the salt and lemon juice mix until it covers the lemon cheeks.

Put a lid on the jar and place in a warm spot for 3 days. After that, give the jar a shake and leave for another 3 days. Next, place the jar in the fridge for 10 days.

To use the preserved lemon, cut away any of the white pith from the yellow skin. You can either julienne or finely dice the preserved lemon when you use it.

Recipe by Andy Allen

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BBQ Steak and Potatoes with Greens and Pistou Dressing

BBQ Steak and Potatoes with Greens and Pistou Dressing

Ingredient

2 x Graze beef Porterhouse steaks
2 tablespoons olive oil
Sea salt to taste
2 bunches baby broccoli, trimmed
200g green beans, trimmed
400g potatoes, boiled with skin on and cooled

Pistou:
½ cup parsley , washed
½ cup coriander, washed
½ cup basil, leaves picked
1 clove garlic, peeled
½ cup Red Island olive oil
2 tablespoons lemon juice
2 teaspoons honey

Method

To make the pistou, place all the ingredients into the jug of a stick blender or food processor, season with salt and blitz until smooth.

Heat a BBQ plate over a medium/high heat. Season the steaks with half the oil and sea salt. Place the steaks onto the BBQ and cook for 3 minutes each side, or until cooked to your liking. Allow the steaks to rest before slicing into strips.

Cut the cooled potatoes into 1cm rounds and toss potatoes, beans and broccoli with remaining oil. Grill the potatos and greens on the BBQ for 3-4 minutes, or until the greens are tender and the potatoes crispy.

Toss the greens in a little pistou when they are hot off the grill.

To serve, place the grilled potatoes, greens and sliced beef onto a serving platter. Drizzle over the remaining pistou onto the beef and greens while still warm. Serve with Crusty bread and crisp green salad leaves.

Recipe by Courtney Roulston

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Sweet Potato Hummus

Sweet Potato Hummus

Ingredient

150g cooked sweet potato flesh
300g cooked chickpeas
50g tahini
125ml lemon juice
150ml Red Island extra virgin olive oil
1 large garlic clove
Salt and pepper to taste

Garnish:
Half a brown onion (roasted in the oven until golden and crispy)
Toasted white and black sesame seeds
Smoked paprika
Finely sliced chives

Method

This one’s pretty bloody easy.

Place everything in a food processor and blitz it until it’s smooth.

Tips:
Roast the sweet potato whole in the oven at 160 degrees until it’s tender. Then slice open the potato lengthways and scoop out the flesh with a spoon.

Cook the chickpeas in chicken stock. It’ll add to their flavour.

Recipe by Andy Allen

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Parsnip Soup with Chilli Oil and Parsnip Chips

Parsnip Soup with Chilli Oil and Parsnip Chips

Ingredient

Parsnip Soup:
2kg parsnips
2 brown onion, diced
6 garlic cloves, finely sliced
50ml Red Island extra virgin olive oil
50g butter
2L full cream milk
1L buttermilk
Salt flakes

Parsnip Crisps:
1 large parsnip
1L flying oil

Chilli Oil:
15 long Thai chillies
1L rice bran oil

Method

Peel the parsnips, cut them into the quarters and remove the core from the middle of the parsnip, then finely slice it and set aside.

In a large saucepan heat up the olive oil and melt the butter. Once the butter is just before browning, place in the diced onion and garlic. Cook down over a medium to low heat for 10 minutes, making sure you don’t colour the onions or garlic.

Next, stir through sliced parsnips. Season the parsnips with salt and let the mixture cook out for a further 5 minutes. Pour the milk and the buttermilk over the top of the parsnips.

Bring the soup mix to the boil and reduce the heat to a light simmer. Let the parsnips cook for 30 minutes, or until they’re soft.

Transfer the mix to a blender and carefully puree the soup. You will need to add more salt flakes at this stage.

While the soup is cooking get onto your garnish.

Parsnip Crisps:
Peel the skin away from the parsnip. Using your peeler, run it down the parsnip lengthways to create thin ribbons of parsnip.

Heat the frying oil to 180 degrees. Place the parsnip ribbons in the hot oil and fry until they turn golden brown. Remove from the oil and place on paper towel. Season immediately with salt flakes.

Chilli Oil:
Slice the chillies in half lengthways and remove the seeds and membrane from the chilli.

Place the chillies in a medium pot and cover with rice bran oil. Place the pot over a low heat and let tick away for 45 minutes.

Once the chillies are soft, take off the stove and leave to cool. Strain away the oil. With the leftover chilli, puree the mix to make the most amazing confit chilli.

Heat up some of the soup mix and ladle into a shallow bowl. Make a nice mound of parsnip chips in the middle of the soup, drizzle over some chilli oil and grate some nutmeg around the plate.

Recipe by Andy Allen

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Crispy Skin Barramundi with Braised Springs Greens

Crispy Skin Barramundi with Braised Springs Greens

Ingredient

2 x 200g fillets of Ocean Farmed Barramundi
50g ghee
Sea salt flakes
3 spring onions, cut into 3-4cm pieces
1 Leek, thinly sliced
1 Baby Cos, cut into wedges
100g frozen peas
500g frozen broad beans, thawed and peeled
100g sugar snap peas, cut into 2cm strips
1 bunch tarragon, chopped and halved plus a few whole leaves for garnish
100ml vegetable stock
1 lemon, juiced and zest finely grated
50g unsalted butter
100g thickened cream
½ bunch Chives
½ bunch dill
1tsp wholegrain mustard
Red Island Extra virgin olive oil
Black pepper

Method

Heat a non-stick pan over a medium-high heat. Add the ghee and once melted add the barramundi and place a weight in it to press the skin flat. Cook for 6-7 minutes on the skin side.

In a saucepan heat some extra virgin olive oil and butter. Add the spring onion and leek and cook until they begin to soften. Add the cos and cook until it begins to soften too. Once the fish is almost cooked add the peas, broad beans, sugar snap peas and vegetable stock. Cook until the stock reduces into a light sauce.

Turn the Barramundi and cook it for 1-2 minutes on the flesh side just to cook it through.

Whip the cream until soft peaks. Gently fold through the tarragon, chives, dill, mustard, lemon zest and a pinch of salt.

Finish the vegetables with the rest of the tarragon and lemon juice. Season with salt and pepper and serve. Season the fish skin with sea salt.

Serve with the fish on top of the vegetables and a spoon of the herb cream on the side.

Recipe by Michael Weldon

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Blueberry Baklava

Blueberry Baklava

Ingredient

1 1⁄2 cups of sugar
1 cup of water
2 cinnamon sticks
1 tsp of rose water
1 wedge of lemon
1⁄2 cup crushed pistachio nuts
1⁄2 cup of crushed walnuts
1 cup of clarified butter
2 tbs spoons of bread crumbs
1 packet of Filo pastry
200g of white chocolate buttons
1 punnet of blueberries
1 packet of Persian fairy floss

Method

Melt sugar in water, bring to the boil adding a lemon wedge, rose water and cinnamon. Cook for five minutes, then cool at room temperature.

Grind pistachio nuts, walnuts, breadcrumbs and a pinch of sugar, then add 3/4 of blueberries then set aside.

Warm butter, place 2 sheets of filo pastry on the table, brush with butter.

Place a wooden dowel about a half-inch in diameter above the bottom of the sheet, sprinkle with the mixture from left to right side - then roll the dough loosely.

Place your fingers at the ends of the dough and gently push towards the centre, crimping the dough as you go. Then push the dough off the dowel.

Roll the baklava into a spiral and place on a tray.

Use all remaining filo the same way placing each piece closely to one another to stop them from opening up as they cook. Bake at 170c until golden brown.

Soon as they come out of the oven pour over the syrup and set aside until cool. Finish with melted white chocolate, Persian fairy floss and remaining blueberries, enjoy!

Recipe by Philip Vakos

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Raw Slaw Summer Prawn San Choi Bao

Raw Slaw Summer Prawn San Choi Bao

Ingredient

500g Cooked Australian prawns, peeled
1 Lebanese cucumber, de-seeded, sliced
1 cup purple cabbage, finely sliced
1 cup savoy cabbage, finely sliced
1 carrot, peeled, grated
3 spring onions/scallions, finely sliced
½ bunch coriander, chopped
½ cup dill, chopped
8 Iceberg lettuce cups, trimmed, in iced water
1/3 cup macadamia nuts, roughly chopped

Dressing:
Juice of 1 lime, plus extra to garnish
1Tb fish sauce
1Tb brown sugar
1 long red chilli, finely sliced
2 teaspoons sesame oil

Method

Chop the prawns into rough 1cm chunks and place into a large bowl.

Add in the cucumber, cabbages, carrot, spring onions, coriander, mint and dill.

Whisk all the dressing ingredients together and pour over the prawn salad mixture and toss well to coat everything in the dressing.

Place the lettuce cups onto a serving platter and fill each cup with the prawn mixture. Garnish with macadamia nuts and extra sliced chili.

Recipe by Courtney Roulston

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Asparagus, Pea and Broad Bean Paella with Green Sauce

Asparagus, Pea and Broad Bean Paella with Green Sauce

Ingredient

1 Onion, diced
3 Garlic cloves, sliced
1 Green capsicum, diced
1 cup short grain rice
2 bunches of asparagus
1.5 ltr vegetable stock, warm
1tsp saffron added to the stock
1tbs smoked paprika, added to the stock
1 bunch of Asparagus, sliced thinly
1/2cup Broad beans
1/2cup peas
1 bunch parsley, chopped finely
1 bunch coriander, chopped finely
3 garlic cloves
1tbs capers
¼ cup Red Island olive oil
1 lemon, juice

Method

In a frypan heat some olive oil and the onion with a pinch of salt. Cook until the onion begins to soften then add the garlic cloves and capsicum, cook until they begin to soften.

Add the rice and then pour over the stock. Bring to the boil then reduce to the simmer. Cook gently stirring until most of the stock has been absorbed.

Add the asparagus, peas and broad beans. Stir through the rice gently.

Continue cooking until the rice is crunchy on the bottom and the vegetables have heated through.

In a bowl combine the herbs, garlic, capers, olive oil, lemon juice and a pinch of salt. Mix together.

Once the paella is finish top with the green sauce and serve with lemon wedges on the side.

Recipe by Michael Weldon

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Raw Zucchini Spring Salad With Beet Hummus and Goats Cheese

Raw Zucchini Spring Salad With Beet Hummus & Goats Cheese

Ingredient

2 large zucchini, sliced into noodles with a toothed peeler
1.5 cup frozen peas
Juice & zest of 1 lemon
2 cups baby spinach, roughly chopped
1 bunch mint, leaves picked (the long mint /spearmint)
6 red radish, thinly sliced into rounds on mandolin
2 teaspoons maple syrup
200g Coles finest Tasmanian Goats cheese, crumbled (or Meredith brand)
½ cup pistachio nuts, chopped

Beet Hummus:
1 x 400g tins chickpeas, rinsed, drained
2 x 250g Coles baby beetroot pre-packed ready to eat packs
1 tablespoon tahini paste
1 clove garlic, peeled
1 teaspoon ground cumin
2 tablespoons lemon juice
1/3 cup (80ml) tablespoons Red Island extra virgin olive oil
Sea salt and black pepper to taste

Method

To make the beet hummus, place ¼ cup (60ml) of the oil and all other ingredients into an upright blender. Season with sea salt flakes and blitz until bright purple and smooth, adding a little extra water or oil if the mixture needs loosening.

In a large bowl toss the zucchini noodles, peas, lemon zest, mint leaves and radish.

Whisk the lemon juice, maple syrup and remaining oil in a bowl and pour over the salad. Season with salt and toss well to coat the salad in dressing.

To serve, spread the beet hummus onto the base of a serving platter and top with the zucchini and mint salad. Crumble over chunks of the goat’s cheese and sprinkle with pistachio nuts & black pepper before serving.

Recipe by Courtney Roulston

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Corn, Chickpea and Avocado Salad with Spicy Lime Dressing

Corn, Chickpea and Avocado Salad with Spicy Lime Dressing

Ingredient

5 cobs fresh corn
2 tablespoons Red Island extra virgin olive oil
Sea salt for seasoning
2 x 400g tins chickpeas, rinsed, drained
2 Lebanese cucumbers, sliced into 1cm cubes
1 large avocado, peeled sliced into 2cm cubes
3 green shallots/scallions, finely sliced
½ bunch coriander, leaves picked into stems

Dressing:
2/3 cup kewpie/whole egg mayonnaise
1 tablespoon Sriracha chili sauce
1/3 fresh lime juice, plus extra wedges to serve
1 tablespoon pure maple syrup
sea salt to taste

Method

Heat a non-stick frying pan over a medium/high heat. Slice the kernels from the corn cobs and place into the pan along with the oil and a pinch of salt. Cook for 5 minutes, or until slightly charred.

Allow corn to cool slightly before placing in a bowl along with the chickpeas, cucumbers, avocado and scallions. Gently toss the salad and place into serving bowls.

Whisk all the dressing ingredients together and drizzle over the corn salad. Garnish with coriander sprigs & extra lime wedges on the side.

Recipe by Courtney Roulston

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Extra Virgin Olive Oil Cake with Strawberry Berry Coulis

Extra Virgin Olive Oil Cake with Strawberry Berry Coulis

Ingredient

3 eggs
1 1/4 cup of Red Island Extra virgin olive oil
1 1/5 cups of caster sugar
1 cup almond milK
1 cup almond meal
1 cup plain flour
1tsp baking powder
1tsp bicarb soda
1 tsp salt
1 punnet strawberries - hulled
1/2 cup caster sugar
1 vanilla bean
1 tbs balsamic vinegar
1/4 cup toasted almonds
Double cream to serve

Method

Grease a medium-sized cake tin. 

Preheat your oven to 190 degrees. In a large mixing bowl, whisk together the eggs and sugar until they're pale and fluffy. Next, add in the extra virgin olive oil and milk. 

In a separate bowl, mix together the almond meal, plain flour, baking powder, bicarb soda and salt. Once they're mixed together fold them through the wet ingredients.

Add the cake batter to the greased cake tin and bake at 190 degrees for 1 hour or until a skewer comes out clean. 

While the cake is baking, place the strawberries into a bowl and add the caster sugar, vanilla and balsamic vinegar. Mix well and leave to marinate for half an hour. The strawberries will soften slightly and will create a glaze to pour over the cake. Top with the glaze, the strawberries and the toasted almonds.

Recipe by Andy Allen

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Master Stock Braised Duck

Master Stock Braised Duck

Ingredient

4 Luv-a-Duk Merylands legs
2 large cloves garlic, sliced
3cm piece ginger, julienne
½ bunch coriander, stems and leaves separated
1 star anise wheel
1 cinnamon quill
2 strips orange peel
½ cup Shaoxing wine (Chinese cooking wine)
½ cup soy sauce
1 tablespoon sesame oil
¼ cup brown sugar
3 cups water
1 long red chilli, sliced to serve
2 green spring onions, shredded and soaked in iced water
1 cup white rice to serve
Steamed Asian greens to serve

Method

Pre heat the oven to 180 degrees. Place the duck skin-side down, in a frying pan over a low/medium heat. Cook for 8-10 minutes to render out some of the fat.

Turn over a and brown on all sides.

Transfer the duck to a roasting pan and drain most of the oil from the pan and reserve it for another recipe.

Return the pan to a medium heat and cook the garlic, ginger and coriander stems for 1 minute or until aromatic. Add in the star anise, cinnamon, orange peel, wine, soy, sesame oil, sugar and water. Bring the stock up to the boil, then reduce to a simmer for 5 minutes to infuse. Pour the master stock over the duck, cover with foil and roast for 45 minutes.

Meanwhile, steam the rice in a pot for 20 minutes, set aside and keep warm.

Turn up the oven to 220 degrees. Transfer the duck to a clean oven tray and roast for a further 10 minutes, or until the duck skin is golden.

Strain the master stock into a saucepan and simmer for 15 minutes, or until reduced and thickened.

Serve the duck with steamed rice, steamed greens and garnish with coriander leaves, green shallots and sliced red chilli.

Recipe by Courtney Roulston

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BBQ Squid with Romesco, Parsley and Preserved Lemon

BBQ Squid with Romesco, Parsley and Preserved Lemon

Ingredient

1 large squid, cleaned
Juice of 1 lemon
1 bunch parsley, washed and leaves picked
2 eschallots, finely sliced
1 tsp diced preserved lemon
Salt and pepper

Romesco:
1kg red capsicums
2 tbs Red Island extra virgin olive oil
1 large brown onion, roughly diced
4 cloves of garlic, peeled and roughly chopped
2 tomatoes, diced
10g cumin powder
10g ground coriander
1 pinch chilli flakes
100g toasted almonds
3 garlic cloves, peeled
80ml white wine vinegar
50ml Red Island extra virgin olive oil
Salt and pepper to taste

Method

For the Romesco, place the capsicums over an open flame to blacken the skin on all sides. Transfer the peppers to a bowl and cover it with cling film. When cool enough to handle, peel the blackened skin away from the flesh and remove the stem and seeds from the inside.

Place a large pot over a medium to high heat. Throw in the olive oil, brown onion, and garlic to the pan. Sweat down for 5 minutes or until the onions has browned and softened. Next add the cumin, coriander and chilli flakes to the onion and garlic. Cook the spices out for 2 minutes before adding the capsicum and diced tomato to the pot.

Reduce the heat to medium/low and continue to sweat the mix down for a further 10 minutes, making sure it doesn’t stick to the bottom of the pan.

Place the mixture into a blender with the toasted almonds, garlic, white wine vinegar, olive oil and salt and pepper. Blend on high until the mixture is smooth. Taste for seasoning.

For the squid, open the tube out and carefully score the flesh, making sure you do not break through the skin side.

Cut the tube into 5cm squares, place in a mixing bowl with the tentacles and season with salt and olive oil. Over a super-hot BBQ or griddle pan, place the squid over the heat for 1 minute on each side.

Place the squid, parsley, preserved lemon, eschallots, lemon juice and salt and pepper into a mixing bowl and toss together.

Spoon a good amount of the romesco onto a plate and top with the squid and parsley salad.

Recipe by Andy Allen

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Asparagus and Mushroom Noodles with Mushroom XO Sauce

Asparagus and Mushroom Noodles with Mushroom XO Sauce

Ingredient

1/4 cup Red Island olive oil
4 shallots diced
8 garlic cloves diced
2 Birdseye chilli, chopped
4 large red chilli, chopped
1tbs dried chilli
200g Button mushrooms, diced
100g shiitake mushrooms, diced
20g dried Shitake mushrooms, hydrated reserve liquid
2tbs soy sauce
1tbs black vinegar
1 shallot, sliced
1 piece of ginger minced
1 bunch of asparagus, sliced thinly
1 cup of button mushrooms sliced super thin
1 tub of enoki mushrooms, sliced thin
3tbs mushroom XO sauce
1tsp corn flour, mixed with 1 tbs warm water
400g thin egg noodles, hot ready to serve
Spring onion tops to garnis

Method

Add the oil to a large sauce pan over a medium heat. Add the shallots, garlic and chilli. Cook until every thing has soften completely.

Add the mushrooms and cook until completely softened. Add the mushroom liquid, soy abs vinegar. Reduce until the liquid becomes more like a syrup. Remove from the stove, cool completely and store in a jar.

Add a drizzle of oil to a smoking hot wok. Add the shallots and ginger and fry off until coloured slightly.

Add the asparagus and mushrooms. Fry for a minute until softened slightly.

Add the XO sauce, corn flour and mix through the vegetables. Cook until the vegetables are coated in the XO sauce.

Serve the noodles on the bottom. Topped with the asparagus and mushrooms. Garnish with spring onion tops and chilli oil if you like it hawt.

Recipe by Michael Weldon

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