Fish Tacos

Ingredients
Wonton cups:
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil

Filling:
3 tablespoons olive oil, plus more for drizzling
3 snapper fish fillets cut into 3/4-inch pieces
Sea salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
3 cups coarsely chopped baby rocket
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt

Creme fraiche: (French variety of Sour Cream)
1/2 cup creme fraiche
1 tablespoon wasabi powder*
1/4 teaspoon salt
Directions

Special equipment: a 12-count nonstick muffin pan

For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 180 degrees C.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the snapper fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, green onions, and rocket. Toss until all the ingredients are coated.

For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Grilled Endive Caesar Salad with White Beans

INGREDIENTS:
2 large heads endive
2 teaspoons anchovy paste
2 large cloves garlic, 1 grated or finely chopped, 1 halved
About 1 tablespoon Worcestershire sauce
Juice of 1 large, ripe lemon
About 1/2 cup extra-virgin olive oil (plus more for drizzling)
A generous handful of grated pecorino-Romano cheese
Lots of pepper
Olive oil cooking spray
A few grates of nutmeg
Ciabatta bread, sliced
5 large eggs, hard-boiled, then chopped (see tip)
One 15-ounce can cannellini beans, rinsed and drained
You can pick up hard-boiled eggs at deli counters and salad bars; chop and reserve them. Or place raw eggs in a small pot, cover with water and bring to a boil. When the eggs come to a full boil, cover the pan and turn off the heat; let stand for 10 minutes. Run the eggs under cold water as you crack them. Let stand for a minute to loosen the shells, then peel and chop the eggs.
DIRECTIONS:
1. Preheat an outdoor grill or grill pan to medium-high. Fill the sink with water. Trim the escarole but leave the heads intact, then swish the escarole heads vigorously. Halve the heads and dry them with kitchen towels. In a shallow bowl, combine the anchovy paste, grated or chopped garlic, Worcestershire sauce and lemon juice. Whisk in about ½ cup EVOO, the cheese and pepper. Coat the escarole lightly with the cooking spray and grill, turning once, until wilted and grill marks appear, about 5 minutes. Season the escarole halves with a little nutmeg and drizzle the anchovy dressing on top, or chop to mix thoroughly with the dressing. Char the bread slices on the grill, on the grill pan or under a hot broiler. Rub with the halved garlic and drizzle with EVOO. Chop the bread. Arrange the eggs and the cannellini beans over the halved escarole or toss with the chopped escarole. Serve with the bread.

Moroccan Chicken with Couscous

Ingredients (serves 4)
2 tablespoons olive oil
1/4 cup lemon juice
2 tablespoons Moroccan seasoning
4 (800g) chicken breast fillets, trimmed, halved lengthways
Moroccan couscous
1 1/2 cups couscous
1/3 cup currants
1 1/2 tablespoons balsamic vinegar
200g grape tomatoes, halved
75g baby spinach

Method
Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.
Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.
Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.
Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.
Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.

Chocolate Bombe Alaska

Ingredients (serves 4)

• 400g chocolate sponge roll
• 75g dark chocolate, finely chopped
• 3 eggwhites
• 1 cup caster sugar
• 4 Blue Ribbon Chocolate Sundaes

Method

1. Preheat oven to 200°C.
2. Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for easy removal. Spoon chocolate onto each sponge slice.
3. Place eggwhites into a medium bowl. Beat with an electric mixer until firm peaks form. Add sugar, a spoonful at a time, beating continuously until all the sugar is added. Beat for a further 2 minutes until the sugar dissolves.
4. Turn a frozen ice-cream onto each sponge slice. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.
5. Bake for 7 to 10 minutes or until meringue is light golden and firm to touch. Serve immediately.

Bocconcini Arancini

Ingredients

• 2 cups (500ml) chicken stock
• 1 tbs olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 3/4 cup (165g) arborio rice
• 1/2 cup (125ml) dry white wine
• 4 slices pancetta, finely chopped
• 1/2 cup parmesan
• 2 tbs finely shredded basil
• 24 bambini bocconcini balls (see note)
• 1/2 cup (75g) plain fl our
• 2 eggs, lightly whisked
• 1 cup (90g) dried (packaged) breadcrumbs
• Vegetable oil, to deep-fry

Method

1. Bring stock to the simmer in a medium saucepan over medium heat. Reduce heat to very low and keep at a gentle simmer.
2. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add rice and stir for 2 minutes or until grains appear slightly glassy. Add wine and cook, stirring, until completely absorbed. Add 1/2 cup (125ml) stock to the rice and stir continuously until stock is completely absorbed. Continue adding stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 15 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Remove from heat and stir in the pancetta and parmesan. Set aside to cool completely.
3. Line an oven tray with baking paper. Stir through the basil. Roll 1 tablespoonful of risotto mixture into a ball. Make a large dent in the centre and place a bocconcini ball in the centre. Use wet hands to enclose cheese with risotto mixture and place on the tray. Repeat with remaining risotto and bocconcini.
4. Place the flour, egg and breadcrumbs in separate bowls. Dip a risotto ball in the flour to lightly coat, then dip in egg. Coat in breadcrumbs, shaking off excess. Place on a lined tray. Continue with remaining risotto balls. Repeat, dipping each ball in egg then breadcrumbs so they are coated twice. Cover with plastic wrap and place in the fridge for 30 minutes to set.
5. Add enough oil to a medium saucepan to reach a depth of 6cm and place over high heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Place 1/3 of the arancini in the hot oil and cook for 3-4 minutes or until golden brown all over and heated through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining balls, reheating oil between batches. Place on a serving platter and serve immediately.

Notes & tips

• Bambini bocconcini balls are bocconcini that are about 1cm in diameter. They are available from supermarkets. Substitute with regular bocconcini cut into 8 pieces.

ENJOY

Chef Nathan

Creme Caramel

Cooking Time 60 minutes

 

Ingredients (serves 6)

1 cup white sugar

600ml thickened cream

3/4 cup milk

2 teaspoons vanilla extract

3 eggs

2 egg yolks

1/2 cup caster sugar

 

Method

Make caramel: Place white sugar in a small, non-stick frying pan over medium-high heat. Cook, stirring with a metal spoon, for 4 to 5 minutes or until sugar dissolves and turns a deep caramel colour. Tilt pan, swirling sugar to caramelise evenly (watch caramel, as it takes seconds to burn).

Pour caramel into a 7cm deep, 16cm (base) ovenproof dish, tilting dish so caramel flows evenly over base and a little up the sides.

Preheat oven to 180°C. Combine cream, milk and vanilla in a saucepan. Stir over medium heat until hot and small bubbles form at edge of pan. Remove from heat.

Whisk eggs, egg yolks and caster sugar in a large bowl until pale and creamy. Slowly add hot cream mixture, whisking constantly. Strain custard into a large jug.

Place a folded tea towel in base of a roasting pan (to stop dish base overheating, causing custard to bubble around edges). Place dish on tea towel. Pour in custard.

Pour boiling water into roasting pan so it comes half way up sides of dish (known as a 'water bath'). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove dish from water bath. Set aside at room temperature to cool. Refrigerate overnight. Run a thin knife around edge of custard and invert onto a 1cm-deep dessert plate. Slice and serve.

Notes & tips

This is best made 1 day ahead.

ENJOY

Chef Nathan

Asian Crab Omelette

Ingredients (serves 2)

1 long green chilli, halved, seeds removed

1 cup fresh cooked crabmeat

2 tsp grated fresh ginger

6 spring onions, thinly sliced

1 cup snow pea sprouts or pea shoots, trimmed

 

3 eggs

2 tsp soy sauce

1 tsp fish sauce

2 tbs oyster sauce

 

Method

Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.

Lightly beat the eggs with the soy and fish sauce to combine.

Brush a large non-stick fry-pan with a little oil and place over medium heat.

Add egg and shake pan to distribute, gently stirring with the underside of a fork. As egg begins to cook at the edges, use the fork to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.

After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid - it will keep cooking once it's removed from the heat.) Add crab mixture down the centre of the pan, then use the fork or a spatula to fold one side of the omelette over the filling. Hold a warmed plate next to pan, then tilt pan at an angle and slide omelette onto the plate fold-side down.

 

Drizzle with oyster sauce, then serve topped with sprout mixture.

ENJOY

Chef Nathan