Recipes — Australian

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    olive oil
    •    sea salt
    •    1/2 cup olive oil
    •    pesto ingredients
    •    200g rocket leaves
    •    2 bunches broccolini
    •    1/4 cup toasted pinenuts
    •    1 clove of garlic, chopped
    •    2 tbsps pine nuts, toasted
    •    500g baby brussel sprouts
    •    1 1/2 cup Italian parsley leaves
    •    1/3 cup parmesan cheese, grated
    •    4 Huon Salmon fresh portions, skin on

Method

1. To make the pesto, in a small food processor, process the parsley, pine nuts, garlic & parmesan cheese to a fine texture, with the motor running slowly add the olive oil until combined.
   
   
2. For the salad, slice the baby Brussel sprouts and wash the broccolini. Drizzle with olive oil & season with sea salt. Heat a grill pan over high heat or a barbecue plate and grill the Brussel sprouts & broccolini until just cooked, cool. Once cooled toss with the rocket leaves, sprinkle with the pine nuts, a little sea salt, black pepper and a drizzle of olive oil.
   
   
3. Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes.
   
   
4. Serve with the salad & pesto

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-huon-salmon-with-chargrilled-brussel-sprout-and-broccolini-salad-with-pesto/

These two-bite quintessential cocktail-party scallops never get old. The bacon adds nice smoky flavor, but you can also prepare this recipe with prosciutto or pancetta.

Prep Time

    •    Prep time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    pepper
    •    kosher salt
    •    2 tbsps unsalted butter, melted
    •    8 large sea scallops (about 1 pound)
    •    8 thick-cut bacon slices (about 8 ounces)

Method

1. Preheat the oven to 425°. Set a rack in a rimmed baking sheet.
2. Season the scallops with salt and pepper and wrap each in 1 slice of bacon, securing it with a toothpick. Transfer to the prepared baking sheet and drizzle with the butter. Roast for 18 to 20 minutes, until the bacon and scallops are cooked through. Serve warm.

This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/bacon-wrapped-scallops

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    oil for frying
    •    1 lime, juiced
    •    soft lettuce to serve
    •    ½ tsp ground ginger
    •    ½ clove garlic, crushed
    •    ½ tsp ground coriander
    •    crusty baguette to serve
    •    1 pinch ground cinnamon
    •    1 red chilli, finely chopped
    •    300g large raw peeled prawns

Method

1. Put the first 6 ingredients in a bowl with some seasoning. Add the prawns and toss together. Leave to marinate for 10 minutes.
2. Heat 1 tbsp oil in a non-stick pan. Cook the prawns and their marinade for 3-4 minutes until pink. Serve with buttered baguette and lettuce.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/quick-peri-peri-prawns/

Indulge your guests with this simple yet sumptuous spread, perfect for Summer dinners.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tsps oil
    •    600g salmon
    •    1 tbsp lemon juice
    •    2 tsps brown sugar
    •    1/4 cup maple syrup
    •    1/4 cup orange juice

Method

1. Slice salmon into 4 servings. Combine brown sugar and lemon juice and brush over the salmon.
   
   
2. Heat oil in a frying pan over a high heat. Cook salmon skin-side down for 1 to 2 minutes, turn salmon and cook for 2 more minutes or longer if you like.
   
   
3. Meanwhile, combine orange juice and maple syrup in a small saucepan and bring to the boil.
   
   
4. Pour orange and maple over the salmon and immediately remove the pan from the heat.
   
   
5. Serve salmon with salad and new potatoes.

This great family recipe is thanks to Eat Well Recipes at https://www.eatwell.co.nz/recipe/2051/Salmon-with-orange-and-maple-glaze/

Prep Time

    •    Prep time: 45 minutes
    •    Yield: Serves 6

Ingredients

For the Cabbage-Pepper Relish:

    •    1 tbsp kosher salt
    •    1 carrot, shredded
    •    1 yellow onion, thinly sliced
    •    1 red bell pepper, thinly sliced
    •    1 1/2 tbsps crushed red pepper
    •    1 1/2 tbsps distilled white vinegar
    •    1 small head of green cabbage, thily sliced (10 cups)

For the Remoulade:

    •    pepper
    •    kosher salt
    •    1 cup mayonnaise
    •    1/4 cup minced chives
    •    1 small shallot, minced
    •    2 tbsps fresh lemon juice
    •    2 tbsps sweet smoked paprika

For the Chorizo:

    •    6 hoagie rolls, split
    •    canola oil, for brushing
    •    two 12 ounce bottles light beer or lager
    •    six 6 ounce fresh chorizo sausages, pricked all over with a paring knife

Method

1. Make the Relish: In a large bowl, combine all of the ingredients. Mix by hand, squeezing the vegetables until the cabbage begins to soften and releases some liquid, about 3 minutes. Pack the cabbage-pepper relish into a 2-quart jar, cover tightly and refrigerate overnight, shaking once or twice.
   
   
2. Make the Remoulade: In a medium bowl, whisk all of the ingredients together and season with salt and pepper.
   
   
3. Grill the Chorizo: Light a grill. In a large cast-iron skillet placed directly on the grate, bring 3 cups of the beer to a simmer; it should be at least 1/2 inch deep.
   
   
4. Meanwhile, oil the grate and grill the chorizo over moderately high heat until lightly charred all over, about 6 minutes. Add the chorizo to the beer in the skillet and simmer, turning occasionally, until cooked through, 8 to 10 minutes; add more beer to the skillet as needed.
   
   
5. Return the chorizo to the grill and cook until well-browned, about 6 minutes. Transfer to a work surface and let rest for 5 minutes. Grill the hoagie rolls cut side down until lightly toasted, about 2 minutes. Spread some of the remoulade on the buns and top with the chorizo and relish. Pass the remaining remoulade and relish at the table.

This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/chorizo-hoagies-tangy-cabbage-pepper-relish