Billy Kwong inspired- Steamed snapper, ginger and soy broth

Serves: 4 

By Nat Beerworth

This dish ventures quite far from what we typically cook but it is fragrant, elegant and classy. Healthy is an added bonus but its definitely not the point.

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What it is supposed to look like. I need to work on my presentation skills. 

Ingredients

2 large knobs ginger, peeled
4 shallots
800ml chicken stock
2 star anise
1 tsp black peppercorns
3 tbsp soy sauce
2 tbsp sugar
1 tbsp honey
5 drops sesame oil
4x 200g snapper fillets (we used ling)
1 long red chilli, finely sliced
1 bunch choy sum, trimmed and washed

 

Method

  1. Roughly chop one knob of ginger and place in a saucepan with the green ends of the shallots, chicken stock, star anise, pepper, soy, sugar, honey and sesame oil.
  2. Bring to a simmer for 5 minutes and strain into a clean saucepan.
  3. Place snapper in a steamer. Finely slice remaining ginger and shallots and place on the fish with chilli. Steam until just cooked, about 5 minutes.
  4. Steam choy sum until bright green and tender.
  5. Place in bottom of four bowls and gently place snapper on top. Pour over warm broth.

Calories: 264

 

Spaghetti Machiavelli

Serves: 4 as an entree

Machiavelli’s – a Sydney lunchtime institute for as long as I can remember – is one of our favourite restaurants.

Full of men in suits – with walls covered in photos of famous men in suits – Machiavelli has plenty of appeal to us. It’s underground and a great place to hide; we get to watch bankers and lawyers and important women and men lunch whilst we spend the whole time talking about our kids and planning our next holiday.

The service is on-point. The food is excellent. There is a real excitement about the place.

Being a business restaurant, the food flies out.

We always order the calamari and gamberi fritti to start and I swear it arrives before the waiter has punched in the order.

Then it is on to the signature dish: Spaghetti Machiavelli.

Which is one of my top 5 favourite pastas ever. And the only main I have ever ordered at Machiavelli’s.

Butter. Fish Stock, Prawn. Chilli.

Stop it!

A few weeks back, we had an Italian cook off at my parent’s house. I found the recipe for the Spaghetti Machiavelli at the back of the Internet and boom.

Ladies and gentlemen, this is Spaghetti Machiavelli.

And let me leave you with this:

My mother – who is my cooking inspiration – said it was the best pasta she had ever had.

What are you waiting for!

Ingredients

160gm prawn meat, rough chopped
100gm button mushrooms, sliced
2 tsp fresh garlic, crushed
1 tsp Thai red chilli, chopped
2 tsp extra virgin olive oil
300gm Spaghetti
300ml fish stock

To Serve

4 tsp butter
2 handfuls of butter
Salt and pepper to season

Method

  1. Saute the prawn meat, mushrooms, garlic and chilli in the oil until the prawns are half cooked through.
  2. Cook the spaghetti in salted water until al dente. Drain and add the pasta to the prawn mixture.
  3. Add the fish stock and cook for another 2 minutes.
  4. Toss the butter and basil leaves through, season and serve immediately.

Shrimp Taco bowls

Serves: 4 

By Nat Beerworth

These shrimp taco bowls are good. Day 2 into our diet and Rob was out somewhere for dinner whilst I was at home jealously dreaming of the steak and chips he would have been eating. The jealousy didn’t last that long because the prawns were juicy, cheese melted and corn was sweet.

Granted its not a REAL taco however for a Tuesday on day 2 of the diet I give it a tick. Taco Tuesday gets a whole new meaning.

Ingredients

1 tablespoon olive oil
20 medium prawns peeled and deveined
2 cloves garlic minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon kosher salt
2 cups cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup corn kernels, canned or frozen and thawed
1 cup tomatoes diced
1/2 cup fat-free cheddar cheese, shredded
2 tablespoon cilantro, chopped

Method

  1. In a large skillet, heat the olive oil on medium heat. Once hot, add the shrimp, garlic, cumin, chili powder, red pepper, and salt.
  2. Cook, about 5 minutes, until shrimp are firm and cooked through. Let cool.
  3. Divide the rice between 4 meal prep containers, the rice should fill about half the container.
  4. Place 4 shrimp in each container on top of the rice. Place the beans, corn, tomatoes, and cheese in 4 piles, each ingredient should have their own pile.
  5. Sprinkle the cilantro over top of all the ingredients. Cover and seal. Refrigerate until ready to serve.

Yield: 4 Prepped Meals | Serving Size: 1 Prepped Meal | Calories: 330 | Total Fat: 10 g | Saturated Fat: 4 g | Trans Fat: 0 g | Fiber: 7 g | Carbohydrates: 45 g | Sugar: 2 g | Protein 15 g | Cholesterol 52 mg | Sodium: 477 mg | SmartPoints (Freestyle): 6

 

 

 

Vodka-cured Gravlax Canapés

Yields: 10

Nat and I recently married.

That old thing…

We had a long lunch with our best friends and family. Six courses.

Six courses of incredible food in the tradition of both of us loving long lunches, great food and amazing wine.

The first course was named ‘Soup and Sandwich’.

The soup was the famous Banc Sweet Corn and Basil amuse bouche, served cold in a shot glass. We chose this soup because we have been making it as a starter for years and warm or cold, it is just wonderful.

Sandwiches mean even more to us and at one stage, we really were flirting with opening a gourmet sandwich shop.

We did this vodka-cured gravlax, served on a toasted baguette and it was awesome.

Here is the ‘Soup and Sandwich’ course as a test we did a few weeks before our long lunch; the baguette was a bit big and so we made it smaller for the main event:

As a starter to any dinner party, you could do a lot worse…

Everything can be prepped the night before and the salmon only takes a night to cure.

Slice the salmon, toast the baguette and serve:

People will think you’re a genius. (Especially if it the first of many courses!)

Ingredients

1 tbsp sea salt
1 tsp finely ground pepper
1 tbsp sugar
1 tbsp vodka
300gm salmon fillet, skin on
1/3 cup sour cream
2 tsp baby capers, rinsed
2 tsp lemon juice
1 qtr preserved lemon, finely diced
Chopped chives
1 shallot, minced
Baguette
Olive oil spray

Method

  1. Remove the pin bones from the salmon and place it skin down on plastic wrap.
  2. Combine the salt, pepper, sugar and vodka, spread over the fish, wrap tightly and refrigerate overnight, turning from time-to-time.
  3. Remove the skin from the salmon and slice very thinly.
  4. Combine sour cream, capers, lemon juice, preserved lemon, chives and shallots. Set aside.
  5. Heat oven to 180c. Thinly slice the baguette, spray with olive oil spray and toast until lightly golden. Allow to cool.
  6. Spread a small amount of the sour cream mixture on the baguette slices. Arrange salmon on the toasts, top with more. Of the sour cream mixture and a sliver of chives.

Prawn Börek

Makes: 8

Lordy.

These little numbers are absolutely incredible; like two-hat Middle Eastern incredible.

The egg, the melted cheeses, the prawns and especially the heat from the chilli. And then the nigella seeds.

I cannot overstate the importance of trying these at home as part of a bigger Middle Eastern feast.

You’ll smirk as you present them, comfortable that all remaining courses will be in your shadow with another family cook-off comfortably won by you.

Amazing.

(The original recipe from the wonderful Gourmet Traveller with only a few minor changes from me.)

Ingredients

6 large uncooked king prawns, peeled, deveined and finely chopped
100gm haloumi, finely grated
100gm Greek sheep’s feta, finely grated
2 tbsp finely chopped flat-leaf parsley
1 tsp isot pepper*
2 egg yolks
8 filo pastry sheets
Vegetable oil, for deep frying
Melted butter
1 tsp nigella seeds**

Method

  1. Combine prawns with cheeses, parsley and isot pepper, then fold through the egg yolks.
  2. Take a sheet of filo pastry, brush butter on one half lengthways and then fold the filo in half lengthways. Place 2 tbsp of filling at one end, then fold o corner of pastry over filling to form a triangle. Repeat folding from side-to-side in a triangle shape until there is one fold left. Brush with butter and make the last fold, pressing to seal the triangle. Trim any excess overhanging pastry.
  3. Repeat for the remaining pastries and refrigerate for 1 hour uncovered to dry.
  4. Heat oil in a large deep saucepan to 180c. Deep fry the börek in batches, turning occasionally until golden and cooked through: 3 – 4 minutes.
  5. Drain on paper towels, spring with nigella seeds and serve.

* Substitute chilli flakes.
** Substitute cumin seeds.

The French Laundry’s Creamy Lobster Broth

Serves: 4

The French Laundry is one of America’s best and most well-known restaurants.

Driving through the Napa Valley and having lunch at The French Laundry is most definitely on my bucket list.

Thoma Keller, the man behind The French Laundry has another restaurant in New York called Perse and Nat and I agree that it was the finest dining experience either of us had ever had. 11/10.

Thomas Keller is a genius.

We have had The French Laundry cookbook for a number of years though we had only ever cooked one thing in it: Yabba Dabba Doo, an incredible standing rib with Pommes Anna and a Bordelaise Sauce.

Now we have done two… this classic broth which is to die for.

Rather than live lobsters, I purchased tails and set aside the meat for another dish. I then supplemented the lesser lobster shell with the prawn shells from 24 prawns.

It was sublime I know this is something we will do again for our next dinner party.

Ingredients

  • ¼ cup canola oil
  • 3 lobster bodies, cut into quarters
  • 1 ½ cups chopped tomatoes
  • ½ cup chopped carrots
  • 1 bunch tarragon
  • 2 cups heavy cream

Method

  1. Heat the oil in a large, heavy saucepan and sear the lobster parts for a few minutes until they turn red.
  2. Add the tomatoes, carrots, tarragon and cover the lobster parts and vegetables with water. Bring to the boil, skimming off any impurities that float to the top.
  3. Reduce the heat and simmer for an hour.
  4. Strain the stock, pushing as much liquid through as possible. Strain the liquid again through a fine strainer and pour the liquid into a clean pan.
  5. Return the strained liquid to the heat and reduce slowly until there is one cup of liquid left. Add the heavy cream and continue to simmer until there is 2 cups left.
  6. Strain once more and refrigerate until needed.
  7. Slowly reheat and serve.

Roast Salmon, Bean and Potato Salad

Serves: 4

Salmon, green beans and potatoes pair beautifully and this classic and particularly simple Jamie Oliver number is yet another great example of why.

And it is even better cold the next day for lunch.

Pencil this in for next Monday, Tuesday or Wednesday night.

(Note: I have changed the name of the original recipe – it was just a bit too ‘Jamie’ – as well as adapting the ingredients and method slightly.)

Ingredients

4 x 200gm salmon fillets
Extra virgin olive oil
2 lemons, juiced and zested
Sea salt and freshly cracked black pepper
1 clove of garlic, crushed
250ml fat-free natural yoghurt
1 pinch cayenne pepper
450gm baby potatoes, boiled, quartered and let to cool slightly
250gm green beans, cooked and left to cool slightly
1 bunch watercress
1 sprig fresh mint
1 sprig fresh basil

Method

  1. Preheat the oven to 200c.
  2. Rub the salmon pieces with a little oil, lemon juice and zest (saving some for the dressings), salt and pepper. Place them on a piece of baking paper and bake on a baking tray in the preheated oven for 15 to 20 minutes until cooked. Remove from the oven and leave to cool slightly.
  3. Combine the crushed garlic and the yoghurt and season with salt and pepper, a little lemon juice and the cayenne pepper.
  4. Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest and olive oil. Toss together with the watercress and herbs and divide among four bowls.
  5. Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the yoghurt on-top.