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We had some amazing dishes put together by some very talented chefs from our local area over the weekend of the festival. Here are some of the recipes so that you can make them at home. CHRIS NIEUWENHOF – OTTOMAN BISTRO Here's Chris's recipe for Ottoman Bistro's Swordfish Shish Kebab with Tabbouleh, Hummus and Ginger Mead.... 700 gm Swordfish Fillet - Cut into 2cm thick steaks. Thread onto metal skewers. Tabbouleh 2 cups Flat Leaf Parsley - finely chopped 3/4 cup Mint leaves - finely chopped 4 Noosa Reds Tomato's - Discard seeds and finely dice flesh. 1 lge Red Onion - finely diced 1/2 Lebanese Cucumber - finely diced Combine all ingredients into a bowl. All Spice Vinaigrette 2 tsp ground cinnamon 1 tsp ground all spice Juice of 2 lemons 150 ml Extra Virgin Olive Oil Pinch Sugar S&P to taste Place all ingredients into a lidded jar and shake well to combine. Add to tabbouleh. Hummus 2 cups cooked chickpeas 100ml Tahini Juice of 2 lemons 2 Tblsp ground Cumin 150ml Extra Virgin Olive Oil S & P to taste Puree all ingredients in food processor until fine. Season Swordfish with S & P and cook over moderate heat on chargrill until medium (1 1/2 min each side). JOHN GUY – SPIRIT HOUSE Here are three of the recipes from John's demonstration 1. Stir Fry of Pork with Pineapple, Ginger & Yellow Bean Sauce The tartness of the pineapple blends with the mild sweet flavours of the Pork - a sweet and sour stir-fry. (Serves 4) 2 tablespoons vegetable oil 1 tablespoon chopped fresh garlic 1 tablespoon finely shredded ginger 500 gms (1 lb) of pork fillet, chopped into small bite sized pieces 2 tablespoons yellow bean sauce 2 tablespoons oyster sauce ** 2 tablespoons palm sugar 1 red capsicum cut into thin strips 1/2 fresh pineapple, peeled, cored and cut into chunks 1/2 teaspoon freshly ground white peppercorns 1/2 bunch green shallots, cut into long slices Heat oil in wok until moderate heat. Stir fry garlic briefly until golden. Turn heat to high. Add pork and ginger, stir fry until starts to colour. Add yellow bean sauce, oyster sauce, palm sugar and stir-fry until pork is cooked. Add capsicum and pineapple, stir-fry for one minute. Add white pepper and shallots, toss briefly. Transfer to serving platter, serve with steamed jasmine rice. 2. Seafood Laksa The famous Malaysian national dish - a deliciously satisfying meal in itself. (Serves 4) allow 150 gms (5 oz) mixed seafood per person 250 gms (8 oz) fresh Chinese egg noodles or rice noodles if preferred ** 750 mls (24 fl oz) of coconut milk 2 tablespoons laksa paste 750 mls (24 fl oz) of chicken stock 2 tablespoons fish sauce 1 teaspoon of palm sugar 1/2 cup chopped laksa leaf (Vietnamese Mint) 100 gms (3 1/2 oz) bean sprouts 2 tablespoon of crispy shallots 2 spring onions, finely diced 4 wedges of lime To Cook: Skim the thick cream off the top of the coconut milk. Heat the cream in a large saucepan, add laksa paste, fry until fragrant, about 5 minutes. Add remaining coconut milk and chicken stock. Bring to the boil. Add palm sugar and fish sauce. Add seafood, reduce heat and poach gently until cooked. Blanch noodles in boiling water and divide between four serving bowls. Pour on laksa and garnish with remaining ingredients. 3. Thai Salad of Prawns with Tamarind Dressing No cooking! Just chop, slice and stir for this fast, fresh, fabulous salad (Serves 4) 500 gms (1 lb) of peeled, cooked, king prawns chopped into bite size pieces 8 golden shallots, finely sliced 3 stalks lemon grass, tender part only, finely chopped 6 kaffir lime leaves, finely sliced 3 tablespoons ginger, julienned 1 long red chilli, deseeded and julienned 1/2 cup of coriander leaves 1/4 cup of mint leaves ** Dressing: 3 tablespoons palm sugar 3 tablespoons fish sauce 3 tablespoons lime juice 1 1/2 tablespoons tamarind water To make dressing, dissolve palm sugar in fish sauce and combine with remaining ingredients. To assemble salad: Combine all salad ingredients in bowl, toss with dressing then arrange on serving plates. DAVID BIRCH And finally some cocktail recipes from David. 1. Ginger Mojhito Ingredients • 60mls Bacardi • 8 Small pieces of lime • 15mls Ginger Refresher • 6 Mint leaves Combine lime, mint & ginger refresher and muddle. Add ice and a stirrer; pour bacardi, top with soda & stir. Garnish with a sprig of mint & serve. Serving glass – Funky looking highball or short. 2. Ginger Margarita Ingredients • 45mls Gold Tequila • 15mls Cointreau • 15mls Ginger Refresher • 45mls Lemon/lime juice Add ingredients to a shaker with ice & shake vigorously for ten seconds, strain into a salt/chaffer lime rimmed chilli martini glass. (No garnish) Serving glass – Martini 3. Ginger Zinger Ingredients • 45mls Vodka • 15mls Lemonchello • 15mls Ginger Refresher • Juice of 1 lime • 45mls Pineapple juice Place ingredients into a blender with ice and blend for 15 seconds. Consistency should be icy but wet (not frappe). Serving Glass –A funky looking short glass 4. Ginger Cooler Ingredients • 150mls strong chamomile tea – (chilled) • 15mls Ginger Refresher • Juice of 1 lime • Juice of ½ orange • 6 mint leaves Build drink in a large highball adding all the ingredients with ice. Place mint leaves with pieces of lime and orange. Stir and serve. (No garnish). Serving Glass – Tall Highball |
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