Garlic Prawns and Rice Pilaf

Ingredients:

• Butter                                           30g
• Wine white                                   50ml
• Cream thickened                          1/2 cup
• Garlic crushed                              1 tsp
• Onion diced finely(1/2 for pilaf)    60g
• Bay leaf                                       1
• Parsley continental chopped fine   1 tsp
• Prawn cutlet deveined                  120g
• Rice basmati                                150g
• Wine white                                  50ml
• Veggie stock or water                 200ml

Method:

1. Use 15g butter to sauté 1/2 of the diced onion and a pinch of garlic for the pilaf.
2. Add rice and warm up in the pot then add 50ml white whine and the hot stock.
3. Cover with a tight fitting lid then cook for 12 minutes in the oven at 180° C then remove and leave on the bench with lid on for 7 min before serving.
4.  Met rest of the butter in a stainless steel pan add onions and sweat off.
5. Add prawns and garlic.The prawns should start to change color to orange.
6. Deglaze with white wine and reduce then remove prawns and keep to the side.
7. Add cream to sauce and reduce to coating consistency.
8. When ready to serve add prawns to re-warn then add parsley for color.
9. Serve with rice pilaf.

Oysters Natural/Kilpatrick

Ingredients:

• Ice                                    to serve
• Bacon rindless                  75g
• Lemon                              1
• Lettuce iceberg                 1/6
• Oyster fresh opened         4
• Salt rock                          100g
• Sauce tomato                   1 tblsp
• Worcestershiresauce        1-2 tsp

Method:

1. Clean and open the oysters as picture below.
2. Serve the natural oysters over ice with a wedge of lemon.
3. To make the Kilpatrick sauce, mix the tomato, Worcestershire to taste.
4. Cut the bacon into lardons and fry lightly draining on kitchen paper when done.
5. Put a little sauce and bacon into each oyster and bake for 10 min in a very hot oven or under the  salamander.Serve on rock salt.

NB: Do not overcook the oysters or they will become tough and dry.

Sautéed Calamari Salt and Pepper

Ingredients:

• Calamari cleaned                          200g
• Black peppercorns                       1/2tsp
• Sichuan peppercorns                    1/2tsp
• Sea salt                                        1tsp

Method:

1. Dry roast peppercorns gently, put in mortar ,crush ,add salt cool.
2. Open calamari up, check it is clean, score the inside with a diamond pattern.
3. Cut into strips, sprinkle with pepper mixture to coat.
4. Toss in cornflour, shake off excess.
5. Drain and serve.

Mussels with Tomato,Chili and Basil

Ingredients:

• Onion fine brunoise                             30g
• Sambel Olek chili paste                       1/2 tspass
• Tomato concassées                             60g
• Basil chiffonade                                   1 tblsp
• Oil                                                      1 tblsp
• Mussels cleaned  and de-bearded       300g
• Leeks julienne                                     20g
• Wine white                                         1/4 cup

Method:

1. Sweat onions until clear then add leek,chili and tomato concassées.Cook down so the tomato is soft then add wine and basil.
2. Add mussels.Cover with lid immediately and boil/steam for 1 minute.
3. Cook with lid on until mussels open and meat has pulled from the sides of the mussel shell.Serve in deep bowl with garnish. 

Salmon Gravalax

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Ingredients:

• Atlantic salmon fillet                       1kg
• Chervil                                          1/10 branch
• Dill                                                3 sprigs
• Parsley                                          1 sprig
• Salt rock                                       60g
• Sugar                                            40g
• Vodka                                          1tblsp
• Lemon zest                                   1/2 lemon

Method:

1. For every kilo of salmon flesh you need 100g or 1/10 of the weight of curing produce.
2. Place a 1/3 of salt sugar mixture under the salmon fillet and the other 2/3 on top of the fillet.Use a stainless steel tray only.
3. Cover surface of the fillet with other garnishes for flavor then wrap or vacuum pack.
4. Rest for 12 hr min then remove and brush off excess salt and herbs.
5. Slice as thin as possible so you can see through each side.

Sole Paupiettes with Beurre Blanc Sauce

Ingredients:

• Butter
• Fish fillet of the day : Sole
• Court Bouillon

Method:

1. Clean and check fillet.
2. Butter dish.
3. Roll fillets up,use tooth pick to hold.
4. Cover up to 1/2 way with court bouillon.
5. Cover with buttered paper,cook in oven.
6. When ready remove,keep warm,the cooking liquid can be used for a sauce.

Fish and Chips

Ingredients:

• Beer                     180ml
• Eggs                     1
• Flour                    1 1/2 cup
• Seasoning             to taste
• Fish fillet of the day : Flat head
• Potato chips         150g
• Lemon wedges

Methods:

1. Clean,scale and portion fish.Sift flour and season.
2. Separate egg.Whisk yolk and beer into flour and adjust consistency with water.Whisk up egg whites.Fold whites into batter.
3. Lightly flour fillet,then dip in batter coating whole of fish and place in fryer at 180 centigrade and cook until golden brown.Serve with golden fried chips and lemon wedges.

TARTARE SAUCE

• Mayonnaise 
• Capers
• Gherkins Parsley chopped