Grilled Fresh Snapper With Tahini Sauce And Toasted Almonds, Served With Fattoush Salad And Labne

Ingredients

• 4 x 250g snapper fillets
• 1/2 cup flaked almonds, toasted
• 1/3 cup labne
• tahini sauce
• 100ml tahini
• 60ml olive oil
• juice of half a lemon
• 2 cloves garlic, crushed
• salad dressing
• 60ml olive oil
• juice of half a lemon
• 1 teaspoon Lebanese spices
• sea salt and freshly ground black pepper, to taste
• fattoush salad
• 1 cos lettuce, cut into small pieces
• 2 radish, finely sliced
• 1 medium Spanish onion, finely sliced
• 2 tomatoes, cut into small pieces
• 1/2 Lebanese cucumber, cut into small pieces
• 1 Lebanese bread round, toasted, broken into pieces

Method

1. To make tahini sauce, whisk all ingredients together in a small bowl. Set aside.

2. To make the dressing, combine all ingredients in a screw-top jar. Shake well.

3. Lightly season the snapper with salt and pepper. Cook under a hot grill for 2 minutes each side or until just cooked through.

4. Meanwhile, combine fattoush salad ingredients in a large bowl. Add dressing. Toss to combine.

5. To serve place a piece of snapper onto four plates. Spoon over tahini sauce and sprinkle over toasted almonds. Generously serve the fattoush salad on the side with a spoonful of labne. Serve immediately.

Notes

1. Tahini is a paste made from ground sesame seeds. It has a high fat content, so be sure to keep it in the refrigerator after opening, to avoid it going rancid.
2. To make your own Lebanese spice blend, combine ½ teaspoon each of fenugreek, allspice, ground ginger, nutmeg, cloves, black pepper and cinnamon. Alternatively, you could use sumac.
3. Tahini sauce and salad dressing can be made a day in advance. Store, covered, in refrigerator.
4. If you love fish, but don’t like the smell it leaves in the house. Try cooking it in a frying pan outside on the barbecue or directly on the hotplate.
5. Fattoush is a traditional Lebanese salad made to use up leftover bread. To toast the bread, halve horizontally and toast on both sides. Break into pieces.

Garlic And Chilli Queensland Tiger Prawns Served With A Fresh Sicilian Orange And Fennel Salad

Ingredients

• 2 small fennel, thinly sliced
• 60ml olive oil
• 2 clove garlic, finely sliced
• 1/2 red chilli, finely sliced
• 8 large fresh tiger prawns, shelled and deveined
• 2 oranges, peeled and sliced into rounds
• sprigs of fresh dill, to garnish
• dressing
• 2 teaspoons finely chopped fresh parsley
• 1 clove garlic, finely minced
• 1/2 red chilli, finely chopped
• sea salt and freshly ground black pepper, to taste
• 50ml white vinegar
• juice of half a lemon
• 80ml olive oil

Method

1. To make dressing, combine all ingredients in a screw top jar. Shake well. Place fennel and in a medium bowl. Add dressing. Toss to combine.

2. Heat oil in a heavy based frypan. Add garlic and chilli. Cook for 30 seconds or until just fragrant. Add the prawns and toss in the hot oil until just cooked.

3. Arrange orange slices in the centre of four plates. Top with the fennel salad and the prawns. Garnish with fresh dill and serve immediately.

Notes

1. Dressing can be made up to a day in advance. Store, covered, in refrigerator. Try replacing lemon with orange juice for a change.
2. For really thinly sliced fennel, try using a mandolin slicer.
3. Turn this great salad into a main course, by doubling quantities and adding some baby spinach leaves and toasted, slivered almonds.
4. Fennel has a delicate aniseed flavour and can also be eaten steamed, roasted and fried. The dried seeds from the fennel plant have a strong liquorice flavour and are used in both sweet and savoury dishes.

Bakwan Otak-Otak

Bahan:
4 bh otak-otak ikan, potong-potong
1 btg daun bawang, potong-potong
100 gr taoge
1 btr telur, kocok lepas
100 gr tepung terigu
100 ml air
1 sdt garam
minyak untuk menggoreng

Haluskan:
3 siung bawang putih
1 sdt ketumbar

Cara Membuat:
1. Aduk rata semua bahan.
2. Sendokkan adonan ke dalam minyak panas, goreng hingga berwarna kuning kecokelatan.
3. Angkat, hidangkan panas-panas dengan cabai rawit.

Untuk 5 orang

Sweet Chilli Seafood BBQ

Ingredients

• 12 raw prawn cutlets
• 300 g firm white fish, cut into 3cm cubes
• 1 large calamari tube, sliced into rings
• 4 spring onions, sliced thinly
• 2 tspn FOUNTAIN* Gluten Free Soy Sauce
• 2 tspn Sesame Oil
• 2 tspn  Garlic
• 1/3 cup  Sweet Chilli Sauce

Cooking method

1. Combine half the sweet chilli sauce with garlic, sesame oil, soy sauce and half the spring onion in a large bowl. Add seafood and toss to coat. Marinate for 5 minutes.
2. Meanwhile, cut top of 1 rice pouch open about 2cm. Place upright in microwave and cook on HIGH (100%/750W) for 2 minutes. Carefully remove pouch from microwave and repeat with second rice pouch.
3. Heat barbecue or large non-stick frying pan over medium-high heat. Cook the seafood for 3-4 minutes, until cooked through. Serve seafood with rice. Top with remaining spring onions and sweet chilli sauce.

Marinated BBQ Lamb

Ingredients

• 2 cloves garlic, finely chopped
• 100 g mixed salad leaves, washed
• 600 g washed potatoes, cut into 5mm slices
• 1/4 cup WEIGHT WATCHERS* Honey and Mustard Dressing
• 1 tbspn COLES* Pure Olive Oil
• 1/4 cup LEA & PERRINS* Worcestershire Sauce
• 1/3 cup HP Sauce
• 500 g YOU’LL LOVE COLES* Lamb Rump Steak, fat trimmed

Cooking method

1. Combine Worcestershire sauce, 2 tablespoon of the HP sauce, garlic and half the oil in a shallow dish. Add lamb and coat with marinade. Cover and marinate in refrigerator for 1 hour (or overnight).
2. Heat barbecue to medium-high and cook the lamb for 3-4 minutes each side, until just cooked. Remove, cover and keep warm. Brush barbecue with remaining oil and cook potato slices for 5-6 minutes each side, until browned and tender.
3. Arrange salad leaves on serving plates and drizzle with dressing. Add lamb and serve with potato stacks topped with HP sauce.

Peri-Peri BBQ Platter

Ingredients

• 750 g Frozen Potato Wedges
• 200 g Light Sour Cream
• 800 g Chicken Drummettes
• Salad, to serve
• 1 cup NANDO’S* Marinade, Portuguese Barbeque with Peri-Peri
• 1/3 cup NANDO’S* Traditional Hot Sweet Peri-Peri Sauce
• 350 g Lamb Cutlets

Cooking method

1. Preheat barbecue, grill or frying pan to medium heat. Combine chicken, lamb and marinade in a bowl. Marinate for a minimum of 15 minutes, covered, in the refrigerator. For best flavour marinate overnight.
2. Meanwhile, cook wedges as per pack directions.
3. Drain excess marinade from meats. Cook chicken and lamb on lightly oiled barbecue, basting occasionally with remaining marinade. Ensure chicken is well cooked. It will take longer than lamb.
4. Place sour cream in a small bowl and drizzle with sweet peri-peri sauce. Serve barbecued meats with wedges and peri-peri sour cream for dipping.

Cumi Isi Berkuah

Bahan:

500 gr cumi ukuran sedang

10 bh telur asin mentah

2 sdt air jeruk nipis

lidi untuk menyemat

3 sdm minyak untuk menumis

2 btg serai, memarkan

5 lbr daun jeruk

2 bh tomat merah, potong-potong

500 ml santan

Haluskan:

8 bh bawang merah

6 bh cabai merah

4 btr kemiri

3 cm kunyit

1 sdt garam

1 sdt gula merah

Cara membuat:

1. Cumi isi: bersihkan cumi, buang kulit arinya, cuci bersih. Pecahkan telur asin, ambil bagian kuningnya, sisihkan. Ambil satu ekor cumi, isi setiap rongga (perut) cumi dengan kuning telur hingga penuh, semat atasnya dengan lidi. Sisihkan.
2. Panaskan minyak, tumis bumbu halus, serai, daun jeruk, hingga harum dan matang. Tambahkan tomat, masak hingga tomat layu.
3. Masukkan cumi isi, aduk, jangan sampai semat pada cumi terbuka. Tambahkan santan, masak di atas api kecil hingga cumi matang dan kuah mengental. Angkat sajikan.

Untuk 6 porsi

Ayam Goreng Pandan

Bahan:

400 gr daging udang, bersihkan, giling

100 gr daging ayam, giling

100 gr tepung maizena

2 btr telur

1 btg daun bawang, iris halus

1/4 sdt lada halus

1/2 sdt garam halus

minyak goreng

Lapisan:

2 btr telur, kocok lepas

200 gr tepung roti

Cara Membuat:

1. Campur daging ayam, udang, tepung maizena, telur, daun bawang, lada, dan garam, aduk rata.
2. Ambil 1 sdm adonan, bulatkan sebesar bola pingpong, kemudian tekan-tekan sampai agak pipih.
3. Gulingkan adonan ke dalam tepung roti, celup ke dalam kocokan telur, gulingkan kembali ke dalam tepung roti.
4. Panaskan minyak goreng, goreng hingga kecokelatan. Angkat, sajikan.

Untuk 8 buah

Ayam Goreng Kremes

BAHAN:

1 ekor ayam buras, potong jadi 4 bagian

500 ml air

minyak untuk menggoreng

HALUSKAN:

6 bh bawang merah

4 siung bawang putih

6 btr kemiri

1/2 sdm ketumbar

1 sdt garam

Bahan kremes:

350 ml air rebusan ayam berbumbu

3 sdm tepung beras

CARA MEMBUAT:

1. Lumuri ayam dengan bumbu halus, remas-remas hingga rata, diamkan selama 30 menit hingga bumbu meresap. 
2. Rebus ayam bersama air, masak sampai ayam matang. Angkat, tiriskan, dan sisihkan kaldu ayam.   
3. Panaskan minyak, goreng ayam hingga matang dan kering, angkat, tiriskan. 
4. Campur semua bahan kremes dan kaldu ayam aduk rata.   
5. Goreng adonan tepung sedikit demi sedikit sambil diaduk-aduk. Goreng hingga kering kecokelatan. Angkat, tiriskan.

Untuk 4 Porsi

Sekoteng Lengkap

Air jahe:

1 liter air

5 cm jahe, bakar, kupas, memarkan

300 gr gula pasir

1/4 sdt garam

Isi:

100 gr kacang hijau, rendam, rebus

100 gr kacang tanah kulit, sangrai, kupas

100 gr biji delima, rebus

50 ml susu kental manis

Ronde:

425 gr tepung ketan

65 gr tepung sagu

425 ml air hangat

1/2 sdt garam

10 sdm gula pasir

pewarna merah

pewarna hijau

125 gr kacang tanah kupas, sangrai, haluskan

150 gr gula pasir

Cara membuat:

1. Air jahe: campur air, gula dan jahe, masak sampai mendidih, angkat, saring.
2. Ronde: aduk tepung ketan, tepung sagu, garam dan gula pasir, tambahkan air hangat, uleni sampai rata. Bagi adonan jadi 3 bagian, beri pewarna merah, hijau dan satu bagian putih sisihkan. Aduk kacang tanah dan gula pasir, ambil sedikit adonan ronde dan isi dengan kacang lalu bulatkan. Panaskan air hingga mendidih, masukkan ronde, masak hingga terapung, angkat.
3. Penyajian: susun dalam mangkuk, ambil 1 sdm biji delima, 1 sdt kacang tanah dan 2 sdt kacang hijau, dan 2 buah ronde. Siram dengan air jahe dan susu kental manis.
4. Siap disajikan.

Untuk 10 gelas