by Michael Hatcher | Jul 17, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
BBQ Prawns with Peach and Avocado Salad Ben O'Donoghue Ingredients: Serves 4 as a starter 16 large green prawns – peeled tail on 2 lemongrass stems , chopped white part only (reserve the top part for later) 4 kaffir lime leaves, roughly chopped 2 long red chills...
by Michael Hatcher | Jul 15, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
Chilli Mussels Ben O'Donoghue Ingredients: Serves 4 50g butter 3 cloves garlic, chopped 1 bunch spring onion, whites chopped, green tops thinly sliced to garnish 1 kg live pot-ready mussels 400g can chopped plum tomatoes 375 ml can of beer of your choice (two big...
by Michael Hatcher | Jul 9, 2020 | Ben O’Donoghue Recipes, Pork Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
Morton Bay Bug Skewers Ben O'Donoghue Ingredients: Serves 4 8 Moreton Bay bugs 200g thinly sliced dried pancetta 8 bay leaves 4 ripe figs, halved 2 tablespoons olive oil Juice of 1 lemon Method: Prepare your barbecue for direct grilling over a high heat. Prepare the...
by Michael Hatcher | Jul 6, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
Asian Steamed Fish Ben O'Donoghue Ingredients: Serves 4-6 1tbsp whole white peppercorns 2tbsp grated fresh turmeric 1 heaped tbsp grated fresh ginger 2 garlic cloves, finely chopped 5 thinly sliced cloves Juice of 2 limes, plus wedges to serve 5 coriander roots (from...
by Michael Hatcher | Jun 26, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
Tagine of Snapper Ben O'Donoghue Ingredients: Serves 4 1x plate size pink snapper or sea bream filleted but keeping the head and tail attached. Paste 4-5 coriander roots washed / tops reserved for garnish 2 garlic cloves Salt 1-2 pinches of saffron 400g chopped and...
by Michael Hatcher | Jun 8, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
Escabeche with Mussels Ben O'Donoghue Ingredients: Safcol Chilean Mussels in Spanish Escabeche 3x small carrots, sliced thin on an angle ½ fennel, sliced 100g baby tomatoes 1x red onion, sliced 2x baby cucumbers, sliced 3x radishes, sliced Pickling Liquid 1 cup water...
