by Michael Hatcher | Aug 4, 2022 | Chef Adam D’Sylva, Seafood Recipes, Season 7
Smoked Trout Omelette Adam D’Sylva Ingredients: 3 eggs 150g smoked trout flesh 50g bean shoots 5 garlic chives 1 knob ginger, julienned 2 tbsp oyster sauce 1 tbsp soy sauce Thai basil leaves Fresh long red chilli, sliced 200ml canola oil Coriander leaves to garnish...
by Michael Hatcher | Aug 4, 2022 | Laura Sharrad Recipes, Savoury Recipes, Season 7
Tandoori Cauliflower with Cashew Yoghurt Laura Sharrad This recipe is brought to you with the help of our friends at Wine Selectors Ingredients: 1 medium cauliflower, leaves and stalk trimmed, cut into wedges 400g can lentils, drained and rinsed 1 small white onion,...
by Michael Hatcher | Aug 4, 2022 | Duck Recipes, Laura Sharrad Recipes, Mike Reid Recipes, Season 7
Katsuobushi Duck Leg Bao Mike Reid with Laura Sharrad Ingredients: 1 Confit duck leg 15g plain flour, seasoned with salt 30g beer batter 10g katsuobushi 20g pickled cucumber 20g fermented daikon 40g Hoisin sauce 3 Bao Buns For the Fermented Daikon: 200g daikon,...
by Michael Hatcher | Aug 4, 2022 | Laura Sharrad Recipes, Season 7, Vegetarian Recipes
Charred Cabbage w/ Macadamia Cream Laura Sharrad This recipe is brought to you with the help of our friends at Velisha Farms Ingredients: 1 cabbage into 6 wedges 500g of butter (cubed) 250g Macadamias 1 cup of water Dukkah Salt Pepper Method: Cut your cabbage into 6...
by Michael Hatcher | Aug 4, 2022 | Mike Reid Recipes, Savoury Recipes, Season 7
Ham & Cheese Empanadas Mike Reid Ingredients: For Dough: 500g plain flour 190g cold unsalted butter, cut into cubes ½ tsp salt 60ml warm water 1 egg, at room temperature and whisked For Filling: 600g smoked ham, diced 200g mozzarella, diced 200g cheddar, diced ...
by Michael Hatcher | Jul 31, 2022 | Laura Sharrad Recipes, Seafood Recipes, Season 7
Salmon Fish Sticks Laura Sharrad Ingredients: 1kg side of salmon, skin off 100g plain flour 2 large free-range eggs 200g wholemeal bread 30g cheddar or parmesan cheese Extra virgin olive oil Sea salt flakes Black pepper Lemon wedges Method: Cut the fish into 10 x...
