Food SA held our first cooking class at the Adelaide Central Market kitchen with Chef Simon Bryant preparing dishes using sustainable South Australian seafood from our members, just in time for Christmas.
Burnt chilli sambal, Spencer Gulf King Prawns, Coorong Wild Seafood mulloway potsticker dumplings and Sea Rover ocean jacket cheek with wasabi leaf salad
DOWNLOAD: Burnt chilli sambal, Spencer Gulf King Prawns, Coorong Wild Seafood mulloway potsticker dumplings and Sea Rover ocean jacket cheek with wasabi leaf salad recipe (pdf, 76kb )
Equipment: heavy based black pan, food processor
Serves 6 as entree
Cheeks
6 Samtass Seafoods Sea Rover ocean jacket cheeks (about 80 to 100 g)
6 green Spencer Gulf King Prawns (deveined, carapace removed)
100 ml KI Pure Grain non-GM canola oil
Dumpling
200 g Coorong Wild Seafood mulloway fillet, skinned
Pinch sea salt
1 Fryar’s Kangaroo Island Free Range Egg white
Pinch freshly ground coarse white pepper
50 ml Chinese light soy
Pinch sea salt
2 small (or 1 large) spring onion, whites finely chopped and greens finely sliced on angle
3 garlic cloves chopped finely
Few drops of sesame oil
12 dumpling wrappers (gang gow pastry)
Method
Place chunks of mulloway in food processor, salt lightly and pulse until the mix comes together (do not over blend or it will be rubbery!). Place in bowl and all other ingredients, work together and re-check seasoning.
Wrap in dumpling skins and steam for 4 minutes, set aside.
Salad
1 cup bean sprouts
1 small papaya or green mango peeled and julienned
1 bunch coriander picked
¼ bunch laksa mint picked
½ bunch Thai basil picked
12 small Swanport Harvest wash and toss wasabi leaf
Dressing
Juice of 2 limes (zest from 1 lime)
4 cloves chopped garlic
1 tsp Beach Organics hand tapped coconut palm sugar
3 tbsp fish sauce (squid brand)
Heat a little of the lime juice and all the palm sugar gently, until the sugar is dissolved. Do not boil. Add remaining lime juice. When cooled, add minced garlic and season with fish sauce. Set aside.
Sambal
400 ml KI Pure Grain canola oil (set 60 ml aside for later)
4 tbsp oyster sauce
4 tbsp tamarind concentrate
4 tbsp Beach Organics hand tapped coconut palm sugar
12 dried large red chilli
4 cloves peeled garlic, left whole
1 small brown onion peeled and chopped large
Method
In a wok start from cold oil and add the onion and garlic and caramelise. Remove onions and garlic from the oil and drain.
Add the chillies and cook until they slightly change colour. Do not burn. Place the onion, garlic, chilli, palm sugar in food processor blend to a fine paste adding some of the oil to bind (about 30 ml). Add tamarind and oyster sauce until a thick sauce is achieved.
To Serve
Heat heavy based black pan over a high heat. Add 80ml oil and add prawns, when prawns are ready to turn, add the cheeks (cheeks take half the time of prawns). When the cheeks are curling slightly turn and allow to caramelise on flesh side. Add sambal and fry rapidly for a few seconds then add 60 ml of water. Tip prawns, cheeks and sauce into a bowl, set aside. Rinse pan, place back over heat and preheat.
Add remaining oil, gently shake pan while placing dumplings in, caramelise the wonton skin slightly on bottom, stand back and add 60 ml water to release the dumplings. Remove dumplings from pan.
For the salad, mix all of the ingredients together and toss through the lime dressing.
Place salad, prawns, cheeks and dumplings on plate, eat!
Baked Southern Rock Lobster, Australian Caper Company caperberries and Maggie Beer verjuice hollandaise and braised rice
DOWNLOAD: Baked Southern Rock Lobster, Australian Caper Company caperberries and Maggie Beer verjuice hollandaise and braised rice recipe (pdf, 85kb )
Serves 4 as a shared main
Ingredients
(clarified butter, see instructions below)
1 cinnamon stick
2 bay leaves
2 star anise
10 black peppercorns, whole
1 cup jasmine rice
3 cups boiling water (or chicken stock)
1 x 2 kg Southern Rock Lobster
200 ml Maggie Beer verjuice
1 bay leaf
6 peppercorns
4 Fryar’s Kangaroo Island Free Range Egg yolks
300 ml B.-d. Farm Paris Creek unsalted butter
Sea salt to taste
16 Australian Caper Company caperberries sliced in half
1 tbsp tarragon leaves, picked
1 tbsp chervil leaves, picked
Method
Hollandaise
Place the butter over a double boiler in a bowl over a low heat for about 30 mins, allow butter to melt and sediment to fall to bottom, tip out butter and reserve, discard sediments. Set butter aside.
Meanwhile reduce the verjuice with the bay leaf and pepper down to a really sticky syrup, about 50 ml. Strain.
Heat ⅔ of butter to 80°C (the other third is for the rice). Put egg yolks and verjuice in a heat proof measuring cup and blend with a stab mixer. Pour the hot butter in very slowly.
When thick and creamy season with salt, add a dash of hot water to stabilise. Set aside in warm place.
Rice
Heat 80 to 100 ml of clarified butter in a medium sized pot over a low flame saucepan (you will need one with a tight fitting lid). Add woody spices and bay leaf, sauté until aromatic. Add rice and “glass” (cook until transparent) in the clarified butter, stirring constantly, add ½ teaspoon sea salt.
Pour in the boiling stock or water, stir to release grains from bottom of pan, turn heat to VERY low and place a tight fitting lid on, cook for about 15 mins until grains are soft (no peeking or you will release the steam!), fluff with a fork.
Lobster
Place lobster in ice slurry or freezer until it is sleepy (on ice slurry for 20 mins, in the freezer maybe 40 mins).
Meanwhile get a BIG pot of boiling water on a rapid boil (a small pot is not going to cut it, it will lose temperature when lobster is blanched and that’s not nice to the lobster).
Remove lobster from ice, place on board and deftly stab the lobster between eyes and twist knife slightly (to increase hole size and allow hot water to hit its brain immediately for a humane death) plunge into boiling water immediately and refresh in the ice water.
Make a clean cut straight down the lobster between eyes to tail, scoop out “head poo” and “vein”. Make on slice to cut the tail meat in half (this will make it easier to serve as a shared meal).
Preheat an oven to 190°C.
Season the lobster well with sea salt and black pepper, knob a little extra butter or olive oil on the tail and wrap in foil and bake for 15 mins then remove.
Turn the oven to a grill, remove foil from lobster and ‘dob’ the hollandaise and caperberry down the tail meat, place under grill for 5 mins until hollandaise is bubbly and golden.
Stuff the braised rice in the head, sprinkle tarragon and chervil on lobster and serve on platters.
Fryar’s Kangaroo Island Free Range scrambled Eggs with Huon Aquaculture cold smoked salmon with dill
DOWNLOAD: Fryar’s Kangaroo Island Free Range scrambled Eggs with Huon Aquaculture cold smoked salmon with dill recipe (pdf, 70kb )
Serves 2
Ingredients
80g B.-d. Farm Paris Creek butter, cut into roughly 1 cm knobs
6 Fryar’s Kangaroo Island Free Range Eggs
60 ml Alexandrina Cheese Company cream
100 ml sparkling white wine
Large bunch of dill, ripped up
Big pinch of sea salt
Twist of coarsely cracked black pepper
2 to 4 slices of Huon Aquaculture cold smoked salmon
2 big slices sour dough, toasted
Method
Whisk together the eggs in a bowl; season with salt and pepper. Add cream, sparkling white and half of the butter in knobs. Heat a frying pan with remaining butter until it foams.
Add egg mix to frying pan and gently fold with a spatula a couple of times over medium heat. When the eggs start to firm up, take them off the heat. Pile the scrambled egg onto the toast, add a slice of smoked salmon per serve and top with dill.
