GRILLED SWORDFISH SANDWICH WITH CARAMELISED ONIONS AND SALSA VERDE
SERVES 4
4 x 110g swordfish steaks
Extra virgin olive oil, to drizzle
Juice of 1 lemon
4 x soft buns (I like a white potato
bun), halved, toasted
1 bunch rocket
SALSA VERDE
1/2 bunch flat-leaf parsley, leaves picked
1/2 bunch coriander, leaves picked
150ml extra virgin olive oil
Juice of 1/2 lemon
2 garlic cloves, peeled
1 red chilli, finely chopped
CARAMELISED ONIONS
1 large red onion, thinly sliced
50ml red wine vinegar
50g brown sugar
1 tsp crushed black peppercorns
TARTARE SAUCE
200g mayonnaise
40g whole lilliput capers, rinsed
40g cornichons, finely chopped
40g eschalots, finely chopped
1 cup flat-leaf parsley, finely chopped
Lemon juice, to taste
For the salsa verde, place all ingredients in a small food processor and whiz until smooth. Season to taste. Set aside until needed.
For the caramelised onions, place all ingredients in a large frypan over medium-low heat. Cook for 12-15 minutes until onion becomes jammy. Set aside until needed.
For the tartare sauce, combine all ingredients in a bowl. Set aside in the fridge until needed.
Place a chargrill pan or frypan over high heat. Drizzle swordfish with oil and season with salt flakes. Cook for 2-3 minutes on each side until cooked through. Drizzle fish with lemon juice.
To assemble, spread toasted buns with tartare. Top with caramelised onions, rocket, grilled swordfish, salsa verde and bun tops, and serve.
ROAST SAVOY CABBAGE WITH NORI SAUCE, CONFIT GINGER & SHALLOT SERVES 2-4 AS A SIDE DISH
2 tbs extra virgin olive oil
500g savoy cabbage, cut into
2 wedges
NORI SAUCE
20g nori sheets
11/2 tbs brown sugar
1/2 cup (75g) toasted sesame seeds
100ml tamari
1/4 cup (60ml) rice wine vinegar
2 tbs sesame oil
CONFIT GINGER & SHALLOT
200ml grapeseed oil
50g fresh ginger, finely grated
4 long green shallots, finely chopped
Preheat oven to 200°C. Line a large baking tray with baking paper.
Heat oil in a large frypan over medium heat. Add cabbage to pan, cut-side down, and cook for 5-6 minutes on each side until golden brown and crispy. Season with salt flakes.
Place cabbage on prepared tray and roast for 15 minutes or until cabbage is tender. The cabbage should be soft but still have hold its shape.
For the nori sauce, place all ingredients and 100ml water in a small food processor and pulse until you have a thick, dark sauce. Set aside until needed.
For the confit ginger and shallot, place oil and ginger in a small saucepan over low heat and cook for 10 minutes or until lightly golden. Add shallot, stir and remove from the heat.
Spread nori sauce over a serving platter, top with cabbage and drizzle over confit ginger shallot to serve.
BROWN SUGAR MERINGUES WITH RHUBARB AND YOGHURT CREAM
MAKES 6
Begin this recipe 4 hour ahead.
115g caster sugar
75g brown sugar
6 egg whites
1 tsp lemon juice
YOGHURT CREAM
200ml pure (thin) cream
400g labneh, at room temperature
1 tsp runny honey
RHUBARB
300g rhubarb, finely chopped
Juice of 1/2 a lemon
90g caster sugar
90g brown sugar
Preheat oven to 120°C. Line a large baking tray with baking paper.
Combine sugars in a small bowl. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until medium peaks form. Add the sugar mixture, 1 spoonful at a time, whisking until incorporated before adding the next. Whisk for a further 8 minutes or until smooth and glossy, then gently fold in a pinch of salt and the lemon juice.
Spoon 6 even-sized meringues onto the prepared tray. Place in the oven, reduce heat to 100°C and bake for 3 hours or until crisp and dry. Allow to cool in the oven with the door ajar for 1 hour.
Meanwhile, for the rhubarb, place all ingredients in a saucepan over medium heat and cook for 5 minutes or until soft and jammy. Set aside to cool completely.
For the yoghurt cream, place cream in the bowl of a stand mixer fitted with the whisk attachment and whisk until stiff peaks. Fold through labneh and honey.
Top meringues with yoghurt cream and poached rhubarb to serve.