Kung Pao Prawns

Kung Pao Prawns

Recipe by Brent Draper

Serves – 2

Ingredients

• 10-12 large green prawns

  1/2 brown onion

  Bunch spring onions

  Red/green capsicum

  1 knob ginger

  4-5 garlic cloves

  Coles Dried mild long red chillies

  1/2 tsp sichuan peppercorns

  1/2 cup unsalted peanuts

  2 tbs Coles soy sauce

  1 tsp dark soy sauce

  Chinese black rice vinegar

  1 tbs sugar

  1 tsp corn starch

  1 tsp Coles sesame oil

  Bunch coriander

  Lime

  Dried shallots

  Coles black pepper

  Coles sea salt

Method

• Prep vegetables by slicing the onion thin and roughly chopping spring onions and capsicums.

  Finely dice ginger and garlic and roughly chop dried mild red chilli.

  De-shell and devein prawns, leaving the heads on.

  Season prawns with salt and pepper.

  In a wok or large frying pan on medium heat, quickly dry roast unsalted peanuts and set to the side.

  Add some oil to the pan and add prawns, cooking for 1-2 minutes and not cooking the prawns the entire way through. Set to the side.

  Add dark soy, Chinese black rice vinegar, sugar, corn starch, sesame oil into a small container and mix well. Leave to the side.

  Crush up Sichuan peppercorns by using a rolling pin and leave to the side.

  In the same wok, drizzle in some oil and fry off onion and dried chilli’s.

  Once onion softens, add in capsicum, ginger, garlic and Sichuan peppercorns and stir through.

  Pour in sauce, and add prawns back into the fry pan along with the peanuts.

  Leave to cook until sauce starts to thicken.

  Once cooked, place prawns in a bowl and add on coriander, lime and dried shallots to serve.

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envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

envy™ Apple Tuna Tartar, Dill & Chive Oil with Macadamia Cream

Serves – 4

Ingredients

• 400g sashimi grade tuna, blood line removed and wrapped tightly in clingfilm

  ½ cup extra virgin olive oil, plus extra for garnishing

  ¼ bunch dill (30g), chopped plus extra dill fronds for garnishing

  1/4 bunch chive (20g)

  2 envy™ apples, chilled

  4 radishes, washed and chilled

  2 tablespoons (30g) salted Lilliput capers, rinsed, drained and dried

  Macadamia cream

  1 cup (130g) macadamias, soaked in one cup of boiling water from the kettle for 30 mins.

  1 tablespoon apple cider vinegar

  ¼ cup grape seed oil

  ½ teaspoon salt flakes

Method

• Place the wrapped tuna in the freezer for 30 minutes to help firm it up.

  Make the macadamia cream by draining away the water and adding the softened nuts to a blender along with the vinegar, olive oil, salt flakes and half a cup of water (preferably filtered). Blitz until super smooth, adding extra salt and some pepper to taste. Scrape out into a bowl and set aside to chill in the fridge.

  Wash and dry the blender and add the chopped dill, chives, and olive oil and blitz until super smooth and bright green. Strain through muslin.

  Finely slice the cheeks of the envy™ apples and radishes on the mandolin or with a very sharp knife.

  Remove the fish from the freezer, unwrap, and cut into .5cm slice with said sharp knife.

  Place a swodge of chilled macadamia cream on each plate and build up the tuna, envy™ apple and radish.

  Dress with some drips of dill oil and dill fronds and some salt flakes and freshly ground pepper.

  Add a tablespoon of oil to a small pan and fry the capers for a minute or two until crisp, then sprinkle over the top and drizzle over some olive oil, salt flakes and freshly ground pepper.

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Barramundi in Thai Style Buerre Blanc

Barramundi in Thai Style Buerre Blanc

Recipe by Michael Weldon

Serves - 2
Prep Time - 5 mins
Cook Time - 10 mins

Ingredients

• Kaffir lime

  Sliced Chilli

  2 x fillets of Barramundi

  White wine

  Chicken stock

  Fish Sauce

  Block of Butter

  Lime

  Coriander

  Salt & Pepper

Method

• Heat a grill pan over a high heat. Drizzle the pan with oil and add fish skin side down. Press fish down on pan for the first 30 seconds to maintain good coverage to pan. Cook skin side down for 70% of cooking time.

  Look for fish to change colour to see if it is cooked half through.

  Flip fish once cooked half through and cook on second side for 1-minute.

  Remove fish and rest.

  Beurre Blanc Sauce

  In a pan reduce white wine, chicken stock , white wine , vinegar to a third.

  Heat up base and add cube of butter at a time and whisk until thick.

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Perino Tomato and Anchovy on Toast with Pickled Shallots

Perino Tomato and Anchovy on Toast with Pickled Shallots

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 5 mins

Ingredients

• 1 Punnet of Coles Perino Tomatoes, sliced thinly

  8 slices of Dark Rye Sourdough

  Butter for bread

  Squeaky Gate extra virgin olive oil

  Pickled Shallots

  2 shallots, sliced thinly

  ½ cup vinegar

  1/4 cup sugar

  Pinch of Coles sea salt

  2 tins Ortiz anchovy

  ¼ bunch chives, sliced thinly

Method

• In a saucepan, boil the vinegar, sugar, ¼ cup of water, and a pinch of salt. Once boiling, pour over the shallots and allow them to cool down completely to room temperature.

  In a griddle pan or on a grill, toast the bread until crisp, then spread with a bit of butter.

  Lay the toast out on a board, then top with thin slices of tomato to fully cover the top of the bread.

  Season with a pinch of salt and lay 2 anchovy fillets over the top. Lay the pickled shallots over the top, then garnish with chives. This could be the meaning of life.

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Spaghetti Mussels Bianco

Spaghetti Mussels Bianco

Recipe by Courtney Roulston

Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 400 g San Remo tubular spaghetti

  ¼ cup (60ml) Squeaky Gate extra virgin olive oil

  Sea salt

  black pepper

  1 small brown onion, sliced into thin wedges

  3 cloves garlic, finely chopped

  1 long red chili, finely chopped (optional)

  ½ bunch flat-leaf parsley, stalks finely sliced, leaves chopped

  ¾ cup dry white wine

  1 kg fresh black mussels, cleaned

  2 fresh truss tomatoes, deseeded, diced

  1 lemon, to serve

Method

• Bring a large pot of salted water to a boil and cook the spaghetti for 10-12 minutes, or until al dente. Drain and reserve ½ cup of the cooking liquid.

  Meanwhile, heat 2 tablespoons of the oil in a large high-sided frying pan over medium heat. Cook the onion and garlic for 1-2 minutes to soften slightly. Add the parsley stalks and white wine, then bring to a simmer.

  Turn up the heat to high and add the mussels. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally, until all the mussels have opened.

  Stir in the tomatoes and add the drained pasta to the pan. Cook for 1-2 minutes, adding a little reserved pasta water if needed. Stir in the parsley leaves and finish with lemon zest, a squeeze of lemon juice, and season with salt and cracked black pepper before serving.

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Confit Garlic Aioli

Confit Garlic Aioli

Recipe by Michael Weldon

Prep Time – 10 mins
Cook Time – 45 mins

Ingredients

• Confit Garlic

  2 heads of garlic, broken up into cloves

  2 cups Squeaky Gate extra virgin olive oil

• Aioli

  15 confit garlic cloves

  3 egg yolks

  1 cup Squeaky Gate extra virgin olive oil

  1 tsp Coles Dijon mustard

  1 tbsp white wine vinegar

  Sea salt

Method

• Preheat an oven to 160°C.

  In an oven-safe dish, add the garlic cloves, cover with olive oil, and add a pinch of salt. Cover with foil and place it in the oven. Cook until the garlic is softened and has a deep caramel colour. Once cooked, leave to fully cool.

  In a jug, combine the confit garlic cloves, olive oil, egg yolks, mustard, and a pinch of sea salt. With a stick blender, blend until combined into a smooth creamy aioli. Add the vinegar, blend, and adjust seasoning to your liking.

  Store the aioli in a jar and enjoy it with sandwiches, salads, or with chips.

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Salt n Pepper Prawns with Lime & Japanese Mayo

Salt n Pepper Prawns with Lime & Japanese Mayo

Recipe by Louis Tikaram

Ingredients

• 1 kg small green tiger/king or banana prawns, peeled, tails and heads intact

  250 ml fish sauce

  Vegetable oil, for deep-frying

  150 g cornflour

  2 tbsp sea salt flakes, plus extra to serve

  1 tbsp white pepper, finely ground

  1 tbsp Sichuan pepper, finely ground

• Garnish

  Lime wedges

  Japanese mayo

Method

• In a mixing bowl, combine the prawns and fish sauce. Allow them to marinate for 1 minute, then remove the prawns and drain them.

  Preheat vegetable oil in a wok to 190°C.

  In a separate bowl, combine the cornflour, sea salt flakes, white pepper, and Sichuan pepper. Dust the prawns with the salt and pepper mixture, shaking off any excess, and deep-fry them in batches. Stir occasionally and cook until they turn light golden and crisp, which should take about 2-3 minutes.

  Remove the prawns from the oil and drain them on absorbent paper.

  Serve the prawns with lime wedges, Japanese mayo, and an additional sprinkle of salt mixed with white pepper and Sichuan pepper.

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Miso Glazed Salmon with Dill & Aonori Crumbs

Miso Glazed Salmon with Dill & Aonori Crumbs

Recipe by Robbie Oijvall

Ingredients

• Miso Glaze

  250 g white miso

  75 ml cooking sake

  75 ml mirin

  150 g brown sugar

  Dill & Aonori Panko Crumbs

  100g panko breadcrumbs

  Pinch of dried dill

  Pinch of aonori (Seaweed powder)

  Pinch of salt

  Garnish

  Shiso

Method

• Put the sake and mirin in a pot and simmer to burn off the alcohol and reduce by 1/3. Then add the brown sugar and miso. Stir on low heat until the sugar dissolves and the sauce thickens.

  Brush the salmon pieces with some of the miso glaze and let them marinate while toasting the breadcrumbs with the seaweed powder and dried dill until fragrant. Season with a pinch of salt.

  Skewer the salmon and place it on a hot BBQ. Cook for about 1 minute on each side, brushing the salmon with the miso glaze until it becomes nice and caramelized.

  Serve with a wedge of lime, dill, and shiso.

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Crispy Fish Sandwich

Crispy Fish Sandwich

Recipe by Courtney Roulston

Dietaries – Pescetarian
Serves – 2
Prep Time – 10 mins
Cooking Time – 10 mins

Ingredients

• 4 thick-cut slices of soft white bread (cut from a whole square loaf)

  50g butter, softened at room temperature

  Sea salt

  Black pepper

  1 small red onion, thinly sliced

  2 x 160 g pieces firm skinless white fish (Barramundi, snapper, cod, flathead)

  1/3 cup Coles plain flour for dusting

  2 free-range eggs, beaten

  2 cups Coles panko breadcrumbs

  Squeaky Gate extra virgin olive oil for frying

  1 cup iceberg lettuce, finely shaved

  Tartare sauce

  2/3 cup kewpie mayonnaise

  2 tbs baby capers, rinsed, chopped

  1 tbs cornichons, chopped

  Zest of ½ lemon

  1 tbs Coles American mustard

  1 tbs each flat parsley and dill, chopped

Method

• Place the tartare sauce ingredients into a bowl. Stir to combine and set aside.

• Place the onion into a small bowl of ice water with a squeeze of lemon juice and set aside for 10 minutes. Heat 1cm of oil in a large frying pan to 180 degrees C.

• Dust the fish in flour and a pinch of salt, then place into a bowl with the egg to coat the outside. Drain any excess egg from the fish, then coat it in the panko crumbs, pressing gently so the entire outside of the fish is coated. Fry the fish for 3 minutes each side, or until golden and crisp. Drain on paper towel and season with salt.

• Butter the bread, then place a spoonful of the tartare sauce onto each side. Drain the onions, then place them onto the bread with the lettuce and fried fish.

• Top with the other slice of bread and cut in half to serve.

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Moonfish Skewers with Watermelon Salad

Moonfish Skewers with Watermelon Salad

Recipe by Louis Tikaram

Ingredients

• 1 tbsp coriander seeds

  1/8 tsp each celery seeds, dried oregano, dried mint

  1/3 cup Squeaky Gate extra-virgin olive oil

  400 g moonfish, cut into 5cm cubes

  Sea salt

  Black pepper

  Watermelon Salad

  500 g watermelon, cut into 2.5cm cubes

  1 Spanish onion, thinly sliced

  2 cups baby rocket

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tbsp Squeaky Gate white wine vinegar

Method

• To make the moonfish skewers, combine the herbs and spices in a mortar and pestle, then pound until coarsely ground. Transfer to a large bowl, add the olive oil, and season to taste with sea salt and freshly ground black pepper. Combine the mixture well.

  Drop the moonfish cubes into the marinade, then immediately skewer them. Cover and refrigerate for at least 30 minutes.

  Heat a barbecue or chargrill to medium heat. Cook the moonfish for 8-10 minutes, turning once or until golden and cooked through.

  For the watermelon salad, combine the watermelon, onion, and rocket in a large bowl. Mix the olive oil and vinegar, then season to taste and toss with the salad ingredients. Serve immediately with the moonfish.

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Pan Con Tomate

Pan Con Tomate

Recipe by Courtney Roulston

Dietaries – Pescatarian
Serves – 4 as a snack or starter
Prep Time – 10 minutes
Cooking Time – 5 minutes

Ingredients

• 1 loaf rye sourdough or ciabatta loaf

  ½ cup (125ml) Squeaky Gate extra virgin olive oil, plus extra to serve

  1 large clove garlic, peeled

  Sea salt flakes

  4 large ripe beefsteak, vine, or heirloom red tomatoes

  12 white anchovies (Optional)

  ¼ cup chives, finely chopped

Method

• Split the Ciabatta loaf in half horizontally and then slice it into 3-inch-wide fingers or slice the Sourdough into 4 x 1cm slices.

  Heat a BBQ or grill pan over medium-high heat. Drizzle the bread with 75ml of the oil and season with sea salt. Grill the bread for 2 minutes on each side, or until charred and crispy. Remove the bread from the heat and place it onto a tray. Rub the surface of the bread with garlic while it is still warm and set it aside.

  Slice the tomatoes in half horizontally and run the cut surface through the large holes of a box grater that is set over a bowl, and discard the skins. Run the tomato pulp through a sieve for 1 minute to remove any excess tomato water. Drink the tomato water or use it in a salad dressing. Place the tomato pulp into a bowl, then season it with sea salt and mix in 30ml of olive oil.

  Spoon the tomato mixture over the toasted bread and top it with an anchovy fillet, chives, a final drizzle of extra virgin olive oil, and cracked pepper.

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Prawn Skewers with Chili Oil, Crispy Garlic & Finger Lime

Prawn Skewers with Chili Oil, Crispy Garlic & Finger Lime

Recipe by Colin Barclay

Ingredients

• 10 medium uncooked prawns, heads and tails removed

• 3 finger limes

• 5 lime leaves, shredded

Chili oil

• 1 cup Squeaky Gate extra virgin olive oil

• 100 g dried red chili, chopped

• 2 eschalots, peeled and halved

• 3 garlic cloves, halved

• 3 tsp smoked paprika

Crispy garlic

• ¼ cup Squeaky Gate extra virgin olive oil

• 6 garlic cloves, thinly sliced

Method

• Using scissors, split the prawn from the tail up the belly to the top of the head, being careful not to burst any of the head juices.

  Then use a sharp knife to cut through the tail meat and split it apart, making sure not to split the shell on the back.

  Chili oil

  Heat the olive oil in a saucepan over low heat. Add the dried red chili, eschalots, garlic cloves, and smoked paprika. Cook for about 10 minutes, stirring occasionally. Remove from heat and let it cool. Strain the oil and discard the solids.

  Crispy garlic

  Heat the olive oil in a small frying pan over medium heat. Add the thinly sliced garlic cloves and cook until golden and crispy. Remove from heat and transfer to a paper towel to drain excess oil.

  Thread the prawns onto skewers. Grill or cook on a barbecue for about 2-3 minutes on each side until the prawns are cooked through and slightly charred.

  To serve, squeeze the juice from the finger limes over the cooked prawns. Sprinkle with shredded lime leaves, crispy garlic, and drizzle with chili oil.

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Kingfish Tostada with Burnt Orange

Kingfish Tostada with Burnt Orange

Recipe by Courtney Roulston

Dietaries – Gluten-free
Serves – makes 8

Ingredients

• ½ orange

  180 g sashimi-grade kingfish

  1 eschalot, peeled, finely diced

  1 long red chili, half sliced, half seeded and diced

  Sea salt

  2 limes

  1 ripe avocado

  1 heaped tbs sour cream

  8 small Coles corn tortillas

  Squeaky Gate extra virgin olive oil to fry

  ½ green apple

  1/3 cup coriander, sprigs picked

Method

• Heat a BBQ or grill pan over medium-high heat. Place the orange flesh side down onto the grill and cook for 4-5 minutes, or until charred and fragrant. Set aside to cool.

  Cut the fish into a 5mm x 5mm dice and place it into a non-reactive bowl with the eschalot, finely diced chili, a pinch of salt, and 1 tablespoon of extra virgin olive oil. Toss to combine, then set aside in the refrigerator.

  Heat 1cm of oil in a frying pan to 180 degrees Celsius. Cook the tortillas for 2 minutes, or until golden and crisp. Set aside on a plate lined with kitchen paper to drain.

  Place the avocado flesh in the jug of a stick blender with the sour cream, a pinch of sea salt, and the juice of ½ lime. Blitz until smooth and creamy. Squeeze the juice of ½ lime and burnt orange into the kingfish and toss to dress. Cut the apple into fine matchsticks and drizzle them with a little lime to prevent browning.

  To serve, spread the avocado mixture onto the base of the tortillas. Top with a tablespoon-sized amount of the kingfish. Add the apple on top, then scatter with sliced chili and coriander sprigs. Serve with extra lime wedges on the side.

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Barramundi in Banana Leaf

Barramundi in Banana Leaf

Recipe by Michael Weldon

Serves - 4
Prep Time - 10-15 minutes
Cook Time - 12 minutes

Ingredients

• 4 barramundi fillets, skin removed

Marinade

• 1 tbsp toasted mustard seeds

• 1 tsp toasted cumin seeds

• 1 tbsp fennel seeds

• 4 garlic cloves, grated

• 1 thumb-sized piece of ginger, grated

• ¼ cup desiccated coconut

• 2 green chillies

• 2 sprigs of curry leaves

• 2 tbsp coconut oil

• Squeaky Gate extra virgin olive oil

Garnish

• ½ bunch of coriander

• 1 red chilli

• 1 green chilli

• Serve with rice

• 4 large banana leaves, softened by moving over a hot flame

Method

• In a mortar and pestle, grind the mustard seeds, cumin seeds, and fennel seeds into a fine powder.

  Add the grated garlic and ginger to the mortar and pestle and pound into a paste. Add the chillies and curry leaves and continue to pound until a smooth paste forms. Stir in the desiccated coconut and coconut oil.

  Coat the barramundi fillets with the marinade mixture.

  Prepare the banana leaves by softening them over a hot flame. Cut the leaves into double the size of the fish fillets, ensuring they can be wrapped completely.

  Place each fish fillet in the center of a banana leaf and fold the sides and other ends to form a parcel, sealing everything inside. Place the folded side down to keep it sealed.

  Heat a grill or BBQ to medium-high heat. Brush the banana leaf parcels with olive oil and cook them for about 6 minutes on each side or until the fish is cooked through.

  Garnish with chopped coriander, sliced red chilli, and sliced green chilli. Serve with rice.

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Coconut Curry White Fish

Coconut Curry White Fish

Recipe by Nornie Bero

Ingredients

• 1-1.5kg white fish (baby snapper whole)

  1 Banana leaf

  2 shallots onions

  2 spring onions

  2 garlic cloves minced

  2 tbs ginger minced.

  1 lemongrass

  1 tbs lemon myrtle

  1 tps pepperberries

  1 tsp curry powder

  1 bay leaf

  1 tbs sea salt

  ½ cup samphire

  1 whole lemon

  500 g coconut cream

  ½ cup fish stock

Method

• Cut slices into the flesh on an angle on one side of the snapper; season with sea salt and pepperberries, and drizzle with olive oil.

  Stuff fish cavity with 1 shallot, bay leaf, ½ lemongrass, ½ ginger, and 1 spring onion.

  Wrap in a banana leaf and bake for 30 minutes.

  In a medium pot, fry off shallots, ginger, garlic, lemongrass, pepperberries, lemon myrtle, and curry powder for 5 minutes. Add coconut cream, fish stock, bay leaves, and samphire, and cook for 20 minutes; season with sea salt.

  When the fish is cooked, open banana leaves, pour over curry sauce onto the fish, and bake for a further 10 minutes. Serve with a bowl of rice.

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Stanley’s Wonton Soup

Stanley’s Wonton Soup

Recipe by Louis Tikaram

Ingredients

Wontons

• 250 g pork mince

  250 g chopped prawn meat

  2 tbsp Coles soy sauce

  2 tbsp garlic chives, thinly sliced

  1 tsp Coles rice wine vinegar

  1 tsp corn starch

  1 small knob of grated ginger

  1 garlic clove

  1 tsp Coles sesame oil

  1 pack square wonton wrappers

Soup

• 1 L chicken broth

  1 large knob of peeled ginger, sliced

  ¼ cup Coles soy sauce

  2 garlic cloves, smashed

  1 tbsp Coles sesame oil

Garnish

• ½ bunch of sliced green shallot

Method

• In a large bowl, mix pork, prawn, soy sauce, chives, vinegar, corn starch, ginger, garlic, and sesame oil until fully incorporated.

  Using your finger, wet the edges of the wonton wrapper with water. Place half a tablespoon of pork filling in the center of the wonton wrapper. Fold the wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.

  Bring all soup ingredients to a boil. Simmer on low for 10 minutes. Lower the wontons into the soup and cook for an additional 10 minutes. Test the seasoning, then serve into bowls and garnish with green onions.

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Turmeric Lime Prawns

Turmeric Lime Prawns

Recipe by Louis Tikaram

Ingredients

• 500 g peeled and deveined banana prawns

  2 tbsp Squeaky Gate extra virgin olive oil

  3 tbsp butter

  ¼ cup minced eschalots

  4 garlic cloves, minced

  1 tbsp Coles ground turmeric

  2 tbsp fish sauce

  Zest and juice of 1 lime

  3 tbsp finely chopped fresh coriander

Method

• Heat the olive oil in a large frying pan or wok over medium-high heat. Cook the prawns for 2 minutes, tossing and stirring constantly, until just cooked through. Reduce the heat to medium and transfer the prawns to a plate.

  Add the butter, eschalots, and garlic to the pan; cook for 2-3 minutes, until aromatic. Stir in the turmeric and fish sauce.

  Add the prawns back to the pan, along with the lime zest and juice, and fresh coriander. Toss the prawns in the sauce until well-coated.

  Serve the turmeric lime prawns with steamed rice or even some fresh grilled bread.

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Curry Butter King Prawns

Curry Butter King Prawns

Ingredients
Cafe de Bombay

• 500g unsalted butter

• 20g curry powder

• 10g garlic paste

• 10g ginger paste

• 100ml lime juice - fresh squeeze

• Salt

King Prawns

• 3 x U6 king prawns

Garnish

• Curry leaf

• Chives

• Micro coriander

• Lime

Method

• Sauté of in a little oil , ginger garlic and curry powder until aromatic. Add butter and melt. Cook out for 5-10 minutes.

• Transfer to a bowl with ice underneath and whip until it starts to thicken.

• Add lime juice and salt to taste. Finely chop chives and add to the butter once melted, before serving.

• Using scissors , split the prawn from the tail up the belly to the top of the head. , be careful not to burst any of the head juices.

• Then use a sharp knife to cut through the tail meat and split apart making sure no to split the shell on the back.

• Use your thumbs to release the muscle from the shell and carefully flatten out the prawn.

• Heat oil to 180°c and fry curry leaf , make sure not to discolour. Drain and leave on a paper towel. Cut lime and coriander, then serve.

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Grilled Fish Tacos with Jazz Apple Slaw

Grilled Fish Tacos with Jazz Apple Slaw

Recipe By Michael Weldon

Ingredients

• 4 pieces flathead (or similar white fish)

• 1 tsp cumin

• 1 tsp coriander powder

• 1 tsp smoked paprika

• pinch of salt

• 2 apples, sliced thinly

• ¼ Chinese cabbage, sliced thinly

• 2 spring onions, sliced thinly

• 2 tbsp mayo

• 1 tsp hot sauce

• 8 small tortillas

• 1 lemon, cut into wedges

• extra mayo

• extra hot sauce

Method

• Heat a bbq until smoking.

• Mix together the cumin, coriander, smoked paprika and salt. Sprinkle over the fish to coat.

• Pour some oil onto the bbq and add the fish. Cook until the rub is slightly blackened, and the fish is cooked through.

• In a bowl mix together the apple, cabbage, spring onion, mayo and hot sauce with a pinch of salt. Mix until combined and the ingredients are dressed.

• Warm the tortillas by toasting on the bbq until lightly charred.

• Serve the tortillas topped with slaw. Flake over the fish and then add extra mayo and hot sauce. Finish with a wedge of lime on the side.

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Confit Salmon With Broccolini

Confit Salmon With Broccolini

Recipe By Michael Weldon

Ingredients

• 4 pieces of salmon, skin off

• 1 ltr Squeaky Gate extra virgin olive oil

• 4 garlic cloves, bashed

• 2 bay leaves

• 2 rosemary sprigs

• 1 bunch broccolini

• 1 lemon, cut into wedges

• sea salt

• black pepper

Method

• Pour the oil in the pan and add garlic, bay and rosemary.

• Place the salmon into a pan so that it is covered by the oil and cook on low heat so that it is simmering for 15 minutes. You can test it with a skewer, if it goes through the fish without resistance it's cooked.

• Using a fry-pan and a little oil, lightly fry the broccolini for 2 minutes until it has just softened but still has crunch. Season with salt and lots of black pepper. 

• Remove the fish from the oil and drain.

• Serve the salmon on top of the broccolini with a pinch of salt and a wedge of lemon.

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