Ingredients
- 60ml extra virgin olive oil
- 2 teaspoons of Masterfoods Greek seasoning
- 6 x 180g portions of Tasmanian Salmon
Serve with a spicy Asian salsa (ingredients below) and a bowl of steamed Jasmine scented rice.
Category: Recipes
Wok Seared Prawns with Chilli, Lime and Soy
Ingredients
- 20 peeled and deveined green (raw) prawns
- 2 tablespoons chilli bean paste (nam prik pao)
- 1 teaspoon sambal olek
- 1 lime (juice and zest)
- 2 tablespoons lite soy
- 2 cups coriander (coarsely chopped)
- 50ml extra virgin olive oil
- To taste salt flakes
Grilled salmon with capers, chilli and chives
This is a recipe from a good friend of mine Gerry Kay that I’ve worked with and have known for many years and he does this beautifully. He, together with his wife and family owns Cafelicious, a buzzy cafe in Goolwa SA. Well worth a visit!
- Preparation time 10 minutes
- Cooking time 5 minutes
- Serves 2
Greek Style BBQ octopus
Ingredients
- 1 tablespoon lemon juice
- 11/2 tablespoon extra virgin olive oil
- 2 teaspoon oregano (fresh)
- 1 tsp chopped fresh rosemary
- 1 teaspoon of paprika
- Cracked black pepper
- Flaked salt
- 500g baby whole octopus
Spiced Spatchcock with Citrus Couscous
Spice mix
- 1/2 red onion, roughly chopped
- 1 clove garlic, crushed
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/4 teaspoon each cayenne, sea salt and
- freshly ground pepper
- 1 tablespoon fresh coriander leaves
- 2 tablespoons parsley leaves
- 2 tablespoons olive oil
- 4 spatchcock, backbone removed and halved
Roasted Five Spice Quail
Ingredients
- 6 jumbo quail
- Marinade:
- 4 teaspoons Chinese five spice
- 2 teaspoons sea salt
- 4 teaspoons brown sugar
- 2 cloves garlic, crushed
- 2 teaspoons fresh ginger, finely chopped
- 100ml olive oil
- 9 baby bok choy (about 3 bunches)
- 500ml chicken stock
Serves: 4-6
Quail & Fetta Pizza
Ingredients
- 2 red capsicums
- 2 red chillies, seeds removed & coarsely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 400g quail medallions, halved
- 1 clove garlic, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 2 x 30cm thin pizza bases
- 2 tablespoons pine nuts
- 2 Roma tomatoes, quartered
- 1 lemon, cut into 8 wedges
- 150g feta cheese, crumbled
- Baby spinach leaves, to serve
BBQ Chicken Satay Sticks with Jasmine Rice
Ingredients
- 12 (about 600g) chicken tenderloins
- 250ml (1 cup) bought satay marinade
- olive oil to spray
- 125ml (1/2 cup coconut milk)
- 1 tsp fish sauce
- Steamed jasmine rice, to serve
- 40g (1/4 cup) unsalted peanuts, coarsely chopped
- 1 tbs fresh coriander leaves
Grilled Spanish Chicken
Ingredients
- 400g Chicken thigh fillets/or breast fillets
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon smoked Spanish paprika
- 1 clove garlic (crushed)
- 2 green onions (shallots/spring onions)
- 1 lime juice (juice only)
- 1 cup Greek style yoghurt
- 50ml extra virgin olive oil
Mushroom, chicken & lime skewers
Ingredients
- 4 garlic cloves, chopped
- 2 red banana chillies, deseeded, roughly chopped
- 2 small red chillies, (seeds in) roughly chopped
- 2 tbs grated palm sugar or brown sugar
- 2 large limes, juiced
- 1⁄4 cup fish sauce
- 24 medium button mushrooms, trimmed
- 3 chicken breast fillets, trimmed, cut into 2.5cm pieces
- 24 kaffir lime leaves, optional
- 2 lime, cut into wedges
Grilled Spatchcock with Wasabi Mustard Butter
Ingredients
- 4 spatchcock
- 2 tablespoons dijon mustard
- 2 cloves garlic, crushed
- Wasabi mustard butter
- 250g soft butter
- 2 teaspoons chopped thyme leaves
- 1 tablespoon chopped coriander
- 1 tablespoon chopped dill
- 1 tablespoon chopped chives
- 1 clove garlic, crushed
- 1 teaspoon wasabi powder or wasabi paste (found in the Asian section of your supermarket)
- 2 teaspoons dijon mustard
- 2 teaspoons soy sauce
Greek Quail Kebabs with creamy basil
Ingredients
- 800g quail medallions, halved
- 2 teaspoons dried mint
- 2 teaspoons crushed black pepper
- 3 cloves garlic, crushed
- 1 large lemon, peeled and flesh finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 red capsicum, cut into 2cm dice
- 1 red onion, cut into a large dice
- 250g haloumi, cut into 12 pieces
- 12 medium fresh bay leaves
- Feta sauce
- 300g Danish feta, crumbled
- 1 clove garlic, crushed
- 1/4 cup chopped basil
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Greek pita bread
- Olive oil for brushing
T-Bone Steak
Ingredients
- 4 Whole T-Bone Steak
- 1/2 Bunch Fresh Thyme
- 1 Pinch Salt
- 1 Pinch Black pepper
- 4 Whole Zucchini or Courgettes (Thinly sliced lengthways)
- 3 Whole Red Chilli (Long chillies cut into fine rings)
- 3 Clove’s Garlic Crushed
- 100 Ml Red Wine Vinegar Cabernet sauvignon vinegar is best
- 300 Ml Extra Virgin Olive Oil
- 1 Tsp Fresh Oregano (Picked & roughly chopped)
- 1 Tsp Fresh Thyme (Picked & roughly chopped)
- 2 Tsp Fresh Parsley (Picked & roughly chopped)
- 1 Whole Lemon (Zest & juice)
- 40 Gm Black Ligurian Olvies (Pitted & halved)
Spicy Lamb Cutlets
Ingredients
- 60ml (1/4 cup) honey
- 60ml (1/4 cup) soy sauce
- 60ml (1/4 cup) Worcestershire sauce
- 70g (1/4 cup) wholegrain mustard
- 1 tbs dried mixed Italian herbs
- 1 small fresh red chilli, finely chopped
- 12 (about 500 g) lamb cutlets, excess fat trimmed lemon wedges, to serve
Mushroom Lamb Kofta
Ingredients
- 1 tbs olive oil
- 300g cup mushrooms, finely chopped
- 3⁄4 cup flat leaf parsley leaves
- 1 small red onion, chopped
- 2 garlic cloves, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1⁄4 tsp ground cinnamon
- 400g lamb mince
- Olive oil cooking spray
- Warm naan bread, yoghurt and tabouli, to serve
Beef Rissoles
Ingredients
- 1 Kg Premium Beef Mince
- 2/3 Cup Brown Onion Finely diced, softened not browned, in a little butter in a pan, then cooled.
- 2/3 Cup Beetroot Fresh cooked or the sliced canned variety (this is for a barbie, not entertaining royalty)
- 1 Tbsp Capers rinsed and finely chopped. The tiny ones preserved in salt are better than the big ones in brine from supermarkets.
- 4 Whole Egg Yolks
- Frying Oil A neutral oil like peanut or canola.
Barbecue Pork Ribs
Includes preparation of the marinade.
Ingredients
- 2kg pork spare ribs
- 1 cup (250ml) tomato puree
- 3 tbs (1/4 cup) honey
- 2 tbs sweet chilli sauce
- 1/4 cup (60ml) hoisin sauce
- 1/4 cup (60ml) lemon juice
- 2 garlic cloves, crushed
- oil to brush
Barbecued Piripiri prawns
This is a classic from Mozambique and South Africa, where prawns in their shells are used. Peri-peri refers to the fiery red chillies, but is also used to describe any dishes that use chilli.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: Makes 6 skewers
BBQ’d Puerto Rican style chicken skewers
Adobo is a Puerto Rican-style seasoned salt that is sprinkled or rubbed on meats and seafood’s prior to grilling. There is a wet rub, but the more widely used version is this dry mixture, which also has a long shelf life.
Preparation time: 10 minutes
Cooking time: 8 to 10 minutes
Serves: Makes 12 skewers
Middle Eastern Lamb kofta with hummus
Kofta is a Middle Eastern and Southeast Asian dish made with finely ground meats, spices and herbs. There are hundreds of variations and are also known as kefta, kufta and qofte.
Preparation time: 10 minutes
Cooking time: 8 minutes
Serves: 4 plus