Oysters

Recently I traveled over our western border in search of some amazing wines and delightful food. I stumbled (literally) into the Norwood Food and Wine Festival, where I could sample copious amounts of local food prepared by the regions top restaurants, food producers as well as a large selection of South Australian wines.

Everyone who knows me, understands my little weakness for fresh oysters, and whilst in South Australia, I had to sample the finest Oysters in Australia.

Pure Coffin Bay Oysters are grown naturally in the nutrient rich waterways of Coffin Bay. The oysters are not fed at all, they filter feed naturally from the bountiful enriched ocean. Located in the remote, unspoilt and pure waters of Coffin Bay.

As a chef, I often find myself looking for new and different ways to prepare oysters, and have yet to find more than a couple of ways to prepare them aside from straight from the shell.

A great starter for a cocktail party or for an appetizer is to shuck the oyster into a shot glass, cover with a good quality Sake, and then place a small amount of wasabi on top. If you find wasabi a bit warm, maybe try a pinch of black caviar.

Another way is to mix a small piece of grated ginger, 6 tablespoons of rice wine vinegar, a small amount of chopped chilli, pinch of sliced coriander and a tsp of sugar. Serve with the oysters in a dipping bowl and some lime wedges.

K.I.S.S (keep it simple stupid) was an acronym I learnt in my early years as a chef in Queensland, so to apply this to oysters. Open a bottle of Oakridge “Over The Shoulder” 2010 Pinot Grigio, cut some lime wedges and enjoy fresh from the shell.

Check out www.coffinbayoysters.com.au/

Happy Shucking and Enjoy

Chef Nathan

Harvey Beef with Gorgonzola, Witlof & Walnut Salad

Cooking Time
25 minutes

Ingredients (serves 4)
25g (5 tsp) butter
4 (about 125g each and 2cm thick) Harvey Beef rib eye steaks
2 tbs olive oil
45g (1/3 cup) walnuts pieces
2 witlof, leaves separated
Freshly ground black pepper
150gm Gorgonzola cheese, roughly crumbled
1 bunch chives, snipped into 2cm lengths

Method
Heat the butter in a frying pan over medium-high heat until foaming.
Add the beef and cook, uncovered, for 4 minutes each side, for medium-rare or until cooked to your liking.
Transfer to a plate and cover loosely with foil. Set aside to rest. Wipe the pan clean with paper towel.
Add 1 tbs of the oil to the pan and heat over medium-high heat. Add the walnuts and cook, shaking the pan occasionally, for 2 minutes or until aromatic. Add the witlof and cook, turning once with tongs, for 1-2 minutes or until the witlof just wilts. Transfer to a large bowl. Add cheese and chives.
To serve, cut the beef across the grain into 1cm-thick slices. Add to the salad and toss gently to combine. Divide the salad among serving plates and serve immediately.

Saganaki

Ingredients:
500gm of pecorino romano or halloumi cheese
1/2 cup of olive oil
2/3 cup of flour for dredging
2-3 lemons, quartered

Preparation:
1. Cut the cheese into slices that are 1/2 inch thick by 2 1/2 to 3 inches wide.

2. Moisten each slice with cold water and dredge in the flour.

3. In a small heavy-bottomed frying pan (cast-prefereably), heat the oil over medium-high heat.

4. Sear each slice in 1 tablespoon of oil until golden-brown on both sides.

5. Serve hot with a last-minute squeeze of fresh lemon juice.

Serve with wine, olives and crusty bread.

Enjoy

Chef Nathan

Source: Wikipedia

Pork Medallions with Balsamic-Honey Glaze

Balsamic-Honey Glaze
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
4 garlic cloves, minced
1 tablespoon Dijon mustard
Salt and pepper

The Pork
1 pork tenderloin (1 kg), sliced into 1/2-inch medallions (rounds)
Canola oil (for searing)

1. Preheat the oven to 180 degrees.
Make the Balsamic-Honey Glaze:
1. In a small bowl, whisk together the 1/2 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon fresh rosemary, 4 garlic cloves, 1 tablespoon mustard, and salt and pepper.
2. For the pork: Cover the bottom of a medium pan with some canola oil, only a light film and heat over medium-high heat until hot. Add the pork slices in one layer, season them with salt and pepper, and sear them on one side 1 minute. Turn and sear the second side 1 minute, until lightly browned.
3. Transfer the pork slices to a shallow baking dish, arranging them in one layer. Pour the balsamic-honey glaze over the top. Turn the slices to coat.
Roast the pork slices 8 to 10 minutes, until done to medium-rare.

Step 1: meanwhile, make the couscous

Couscous with Spring Onions
1 tablespoon canola oil
1 1/2 cups chicken broth or hot tap water
2 scallions, thinly sliced
1 cup couscous
Salt and pepper
2 tablespoons chopped parsley (optional)

1. In a medium saucepan, combine the 1 tablespoon oil and 1 1/2 cups chicken broth or water and bring to a simmer. Add the 2 sliced spring onions and 1 cup couscous and cover the pan. Remove the pan from the heat and let stand 5 minutes.
2. Uncover the pan, fluff the couscous with a fork, and stir in salt and pepper and the 2 tablespoons chopped parsley, if desired. Transfer to a serving bowl.


Step 2:
Place the pork medallions onto a platter a drizzle with the Balsamic Honey Glaze.

Try some seasonal steamed fresh vegetables with delightful dish.

ENJOY

Chef Nathan

Berry Cream Parfaits

Preparation Time
10 minutes

Ingredients (serves 4)
300g frozen mixed berries, just thawed
1 x 300ml ctn pouring cream
1 tsp caster sugar
1 tsp vanilla essence
8 small savoiardi (sponge finger biscuits), coarsely chopped
2 tbs cranberry juice
Cadbury Flake Garnish, to serve

Method
Place half the berries in the bowl of a food processor and process until coarsely chopped.
Use an electric beater to beat the cream, sugar and vanilla in a medium bowl until firm peaks form. Add the berry puree and fold until just combined.
Divide the biscuit among serving glasses and drizzle over the juice. Top with the cream mixture and remaining berries. Sprinkle with Flake to serve.

ENJOY

Chef Nathan

Tuna Nicoise Salad

This simple yet sophisticated recipe is so delicious, yet easy to make.
Prep Time: 25 minutes

Cook Time: 6 minutes

Total Time: 31 minutes

Ingredients:

1/4 cup lemon juice
1/2 tsp. salt
1 Tbsp. Dijon mustard
1/2 cup extra virgin olive oil
1/8 tsp. pepper
4 (1" thick) tuna steaks
4 medium new potatoes, sliced
500gm's asparagus spears, snapped
Olive oil
275gm mixed salad greens
1 cup grape tomatoes
1/2 cup Nicoise olives
Preparation:

Whisk together lemon juice, salt, Dijon mustard, olive oil and black pepper in a small bowl. Place tuna steaks in a zip-top plastic bag and add 1/2 cup of the lemon juice mixture. Reserve the remaining vinaigrette. Toss bag to coat steaks well. Refrigerate for 30 minutes.
Meanwhile, place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Drain potatoes and set aside to cool.

Slice potatoes into 1/2" slices and brush both sides of the potatoes with olive oil. Toss asparagus spears with olive oil to coat.

Prepare and preheat two sided grill. Remove steaks from marinade and grill 4 to 6 minutes, until desired doneness. Place the sliced potatoes and asparagus spears on the grill and grill 2-4 minutes until tender.

Combine mixed salad greens with the grape tomatoes and olives. Top the greens with the grilled asparagus, new potatoes and tuna steaks. Drizzle reserved vinaigrette over all and serve immediately.

ENJOY

Chef Nathan

Easy Beef & Tomato Stir-fry

This Chinese-style fillet steak is bathed in a thick sweet, sour and juicy tomato sauce.

Preparation Time
15 minutes

Cooking Time
15 - 20minutes

Ingredients (serves 4)
300g beef fillet steak, thinly sliced across the grain
1 tbs cornflour
2 tbs sweet sherry
1 tbs soy sauce
5 ripe tomatoes
1 tbs peanut oil
250ml (1 cup) water
100g (1/2 cup) caster sugar
125ml (1/2 cup) tomato sauce
125ml (1/2 cup) white vinegar
1 tsp finely grated fresh ginger
Steamed rice, to serve
Shallot curls (see tip), to serve

Method
Place the beef and cornflour in a large bowl. Toss to coat. Add the sherry and soy sauce. Season with pepper. Stir until well combined. Cover. Place in the fridge for 30 minutes to marinate.
Meanwhile, use a sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until the skin loosens. Use a slotted spoon to transfer to a bowl of iced water. Set aside for 1 minute. Peel and discard the skin. Coarsely chop.
Heat the oil in a wok over high heat until just smoking. Add the beef mixture and stir-fry for 2 minutes or until golden. Transfer to a plate.
Drain the oil from the wok. Add tomato, water, sugar, tomato sauce, vinegar and ginger. Stir until well combined. Bring to the boil. Cook, stirring occasionally, for 15 minutes or until the sauce thickens. Add the beef mixture. Cook for 1-2 minutes or until heated through.
Divide rice and stir-fry among serving bowls. Top with shallot curls to serve.
ENJOY
Chef Nathan