Shannon Ben­nett: Seven days of out­door din­ing ideas

“The evenings are long, the days are warm­ing up, so get out­side and en­joy it with an al­fresco din­ner”

Sunday Tasmanian - Tassie Living - - CONTENTS - SHANNON BEN­NETT

EGG AND CHEESE BAR­BE­CUE TOAST

My Aussie ver­sion of Welsh rarebit' SERVES 4

50g un­salted but­ter 1/2 cup (50g) plain flour 1 cup (250ml) milk 200g ched­dar cheese, grated 1 tbs Di­jon mus­tard 2 tsp Worces­ter­shire sauce 2 egg yolks 3 slices sour­dough, lightly toasted Ex­tra vir­gin olive oil, to brush I fried eggs, wa­ter­cress (or baby spinach), bal­samic vine­gar and ba­con to serve

Melt the but­ter in a saucepan over medium heat. Add the flour, stir to com­bine and then cook for 1 minute. Grad­u­ally add the milk, whisk­ing con­tin­u­ously and cook un­til thick­ened. Sea­son with salt.

Add cheese, mus­tard and Worces­ter­shire sauce and whisk un­til smooth. Re­move from the heat and then stir through the egg yolks. Set aside to cool slightly.

Spread the cheese mix­ture on one side of each slice of bread. Heat a large fry­pan or bar­be­cue hot­plate over medium-high heat. Brush with oil then, in batches, cook the toasts, cheese side down for 1-2 min­utes un­til the cheese is golden. Flip over and place on a plat­ter. Top with a fried egg and wa­ter­cress. Driz­zle with oil and bal­samic vine­gar and serve with ba­con.

NUTRI­TION • 28G PRO­TEIN • 21G SAT FAT • 40G CARB • 7G SUG­ARS • 775MG SODIUM • 610 CAL (2550KJ)

QUICK-FIRE BURG­ERS

“Turn sausages into a tasty din­ner” SERVES 4

700g pork or chicken sausages Zest of 1 lemon, juice of 1/2 lemon 1 tbs finely chopped chives 1/4 cup (60m1) tomato sauce 2 tbs each ke­cap ma­nis and may­on­naise 1 red onion, sliced into rings 2 tbs rice wine vine­gar Peanut or sun­flower oil to brush 1 ripe av­o­cado, flesh mashed 4 brioche (or white)

Pre­heat bar­be­cue hot­plate or fry­pan over high heat. Re­move meat from the sausage cas­ings. Sea­son with pep­per and com­bine with zest and chives. Com­bine with your hands. Form into 4 pat­ties – larger than the bread rolls as they will shrink when cook­ing.

To make the sauce, com­bine the tomato sauce, ke­cap ma­nis and may­on­naise.

Com­bine the onion with rice wine vine­gar and sea­son with salt. Set aside.

Brush the pat­ties with oil then place on the hot­plate or fry­pan and cook for 2 min­utes a side or un­til charred and cooked through. Re­move and rest for 3-4 min­utes.

Com­bine the av­o­cado and lemon juice and sea­son. Spread onto each bread roll base. Top with the patty, sauce, pick­led onion, cab­bage, mint and top of the roll.

NUTRI­TION • 29G PRO­TEIN • 19G SAT FAT • 41G CARB • 9G SUG­ARS • 2410MG SODIUM • 805 CAL (3375KJ)

BAKED RICE AND PRAWNS

"My take on the tra­di­tional paella" SERVES 4

2 tbs ex­tra vir­gin olive oil onion, thinly sliced red cap­sicum, de­seeded and choppec gar­lic cloves, crushed tsp each smoked pa­prika and mixed spice 00g short grain rice (we used ar­bo­rio) cup (250m1) dry white wine L chicken stock bunch broc­col­ini, chopped 2 ex­tra-large green prawns uice of 1 lemon,

Pre­heat oven to 220ºC. Heat the oil in a saucepan over medium heat. Add onion and cap­sicum and cook for 3-4 min­utes un­til soft­ened. Add gar­lic and spices and cook for a fur­ther minute un­til fra­grant. Add rice and stir to coat. Add wine and stock.

Bring to a sim­mer. Re­duce heat to low. Cook 15 min­utes or un­til liq­uid is ab­sorbed. Stir through the broc­col­ini. Spoon into a bak­ing dish. Top with prawns and squeeze over lemon juice. Roast 10-15 min­utes un­til prawns are just cooked and top of rice is start­ing to crisp slightly. Serve scat­tered with pars­ley and lemon wedges.

NUTRI­TION • 24G PRO­TEIN • 2G SAT FAT • 105G CARB • 4G SUG­ARS • 1255MG SODIUM • 650 CAL (2710KJ)

JA­PANESE KING­FISH LET­TUCE CUPS

"King­fish doesn't dry out when minced SERVES 4

800g king­fish fil­let, (or white fish, such as bar­ra­mundi), skin off, cut into 3cm pieces 2 tbs peanut or sun­flower oil 5 spring onions, thinly sliced 1 gar­lic clove, crushed 2 tbs each light soy sauce, mirin and oys­ter sauce 1 tbs fish sauce 2 lit­tle gem let­tuces, leaves sep­a­rated 1/4 red cab­bage grated or shred­ded finely 4 water­melon radishes (or red radishes), thinly sliced Tonkatsu bar­be­cue sauce (or other bar­be­cue sauce), to serve Place the king­fish in a food pro­ces­sor nd pulse un­til very finely chopped.

Heat the peanut oil in a large fry­pan ver a high heat. Add the onion and ar­lic. Cook for 1-2 min­utes un­til slightly of­tened and then add the fish and ook, toss­ing, for 1-2 min­utes un­til tart­ing to colour.

Add the soy sauce, mirin, oys­ter sauce nd fish sauce. Stir through and cook for 2-3 min­utes un­til the sauce has re­duced.

Serve the mix­ture in let­tuce leaves topped with cab­bage, radish slices and tonkatsu sauce. NUTRI­TION • 45G PRO­TEIN • 3G SAT FAT • 13G CARB • 12G SUG­ARS • 1760MG SODIUM • 370 CAL (1550KJ)

BAR­BE­CUE SNAP­PER PARCELS

"Wrap in ba­nana leaves for a bit of theatre" SERVES 4

4 x 160g snap­per fil­lets, skin on 1 tbs freshly grated turmeric (or 1 tsp ground turmeric) 2 gar­lic doves, peeled 1 long red chilli, chopped 1 stalk lemon­grass, finely grated 2 kaf­fir lime leaves, chopped, plus ex­tra to serve 2 tsp se­same oil Mint and co­rian­der leaves, rice, pick­led chill­ies and lim

Pre­heat bar­be­cue with a lid over medi­umhigh heat, or pre­heat oven to 200ºC fan-forced. Place the turmeric, gar­lic, chilli, lemon­grass and kaf­fir lime in a mor­tar and pes­tle and pound to a rough paste. Com­bine with se­same oil and sea­son. Brush over the fish.

For each par­cel, place two 50cm squares of foil on top of each other, then place one 50cm square of bak­ing pa­per on top of the foil. Fold up the ends of the foil over the pa­per to cre­ate a bowl. Place a piece of fish in the mid­dle of each bowl and driz­zle with about 1 tbs wa­ter. Bunch ends of the bak­ing pa­per and foil to­gether to cre­ate a par­cel. Place on bar­be­cue grill and close lid, or place in oven, and cook for 10-15 min­utes or un­til cooked through.

Serve fish with mint and co­rian­der leaves, rice, pick­led chill­ies and lime wedges.

NUTRI­TION • 33G PRO­TEIN • 1G SAT FAT • NEG CARB • NEG SUG­ARS • 135MG SODIUM • 180 CAL (750KJ)

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