CHURRASCO RUMP CAP
RUMP CAP (PICANHA) Brazillian Style –on Rotisserie over Lump Charcoal
Rump Cap sliced into 4 even thick size steaks and speared onto rotisserie skewer with fat cap at alternating sides.
Salt well with sea salt flakes or BBQ rub of choice.
Add skewer to the BBQ and cook over a direct heat (Lump Charcoal) until desired Internal Temp or Bark is achieved. (This will smoke due to the fats dripping on the charcoal)
Then slice external shavings of Picanha onto board.
Top with a fresh Chimichurri and serve
Authentic Chimichurri Sauce.
½ Cup Olive Oil
2 Tbsp Red Wine Vinegar
Chopped Parsley, Chopped Fresh Garlic, Chopped Chili or 1Tbsp Flakes, Dried Oregano, S&P to taste.
Add all Ingredients into a bowl, mix well, let sit for at least 2 hours prior to serving or overnight preferred. Let the flavours really unite!!
Recipe with thanks to;
SUPER EASY MUSSEL PASTA
Boil equal parts white wine and water. Add cleaned and de-bearded mussels to pot, cover and cook roughly 5-7 mins-you want all the mussels to open.
Once open, pour mussels and liquid into a bowl and set aside.
Add your favourite jar of tomato based pasta sauce, choose one with seasoning, herbs and plenty of flavour to the pot, heat through and then return your mussels and liquid to the pot.
Mix through so the sauce coats all the mussels, serve over your favourite pasta and enjoy with some fresh crusty bread.
BURTY’S FISH “BURT-RITO”
BURTY’S FISH BURT-RITO’S
Add equal amounts butter and oil to a heated pan. When melted add fish to pan skin side down. We used Barra but its fine to use any fish you enjoy.
Make the salsa by adding to a bowl:
Chopped red onion
Salt and Pepper
Squeeze of lemon juice
Mix together and set aside.
Turn fish occasionally and when cooked place on paper towel to absorb oil.
Warm up a wrap and add salsa mix and fish to it. Wrap it up and enjoy!
SEARED SCALLOP SLIDERS
PAUL’S SEARED SCALLOP SLIDERS
Butter for pan
Scallops – larger scallops work best
Crunchy Fried Onions
Franks Hot Sauce
Add butter to a hot pan, melt and add scallops. Cook scallops 2 mins per side, season. Mix egg mayonnaise, (enough to coat all your slider rolls) and a dash of Franks hot sauce, add to rolls. Add a slice of tomato, lettuce, leaf of fresh basil and your cooked scallop, season and pop a toothpick through to secure your bun lid. Enjoy.
SCALLOP CEVICHE LIGHTBOX STYLE
In Season Two Episode 25 we head to Gladstone to the Lightbox Espresso & Wine Bar where Executive Chef Lance Myer makes us a beautiful Scallop Ceviche almost too pretty to eat.
STEAK AND EGGS with Chef Lee Anne Wong
In Season Two Episode 24 Chef Lee Anne Wong invites us to her popular brunch house in Honolulu; Koko Head Cafe, for a Hawaiian plate of Steak and Eggs.
TERIYAKI SMOKED SALMON SALAD – Chef Lee Anne Wong
In 2006 Lee Anne Wong was one of the last four contestants on the first season of Bravo’s reality show, Top Chef, Lee Anne is also the owner of the popular brunch house Koko Head Cafe in Honolulu and is the Executive Chef of Hawaiian Airlines. In Season Two, we had the absolute pleasure of headed to Lee Anne’s Koko Head Cafe where she treated us to her Hawaiian Airlines Teriyaki Smoked Salmon Salad.
LEE ANNE WONG’S SHOYU ‘AHI POKE
Shoyu ʻAhi Poke – Lee Anne Wong
- 1 lb sashimi grade boneless fish (ahi, salmon or marlin)
- 4 oz Onion, sliced thin and rinsed
- 2 green onions, cleaned and sliced thin
- 1/2 cup shoyu
- 1/4 cup sesame oil
- 1/2 tablespoon sugar
- 1 heavy pinch of red alae sea salt
- 1 tablespoon inamona (kukui nut), or toasted chopped macadamia nuts
Dice your fish into 3/4″ cubes. Slice your onion thin, going along the grain and rinse well under cold water.
Mix the fish with the sliced onion and chopped green onions.
In a separate bowl, stir the shoyu, sesame oil and sugar together until dissolved, pour over the poke.
Sprinkle a pinch of alae sea salt and mix well.
Transfer to a serving plate or bowl, sprinkle with inamona or chopped macadamia nuts. Refrigerate and serve within 24 hours or enjoy immediately!
PAUL’S FISH N CHIPS WITH HOMEMADE SEAFOOD SAUCE
Fresh fish fillets
Knob of butter
Equal amount of canola oil
Cup of plain flour
2 eggs for eggs wash
Cup Panco breadcrumbs
Salt and Pepper (seasoning)
Worcestershire hot sauce
Flat leaf parsley
Grated Parmesan cheese
Melt butter in pan add oil
Coat fish fillet in seasoned flour, egg wash and breadcrumbs in that order
Add fish to melted butter and oil
Turn often so it does not burn
In a bowl add a dollop of egg mayonnaise, add a squeeze of tomato sauce and a dash of Worcestershire sauce, season with salt and pepper and mix thoroughly.
Cook your hot chips and add chopped parsley and grated parmesan cheese
STEAMED MUSSELS RECIPE
Knob of unsalted butter with equal amount of extra virgin olive oil
1 x red capsicum thinly slices
6 cloves garlic crushed
Handful of shallots roughly chopped
Handful flat leaf parsley roughly chopped
Chilli flakes or cayenne pepper pinch of either to suit
½ cup white wine
Rinse your mussels under cold water, pulling off any beards
Melt butter and oil together in a large pot
Add capsicum, garlic and shallots cook through for about 2-3 mins
Add half the parsley and along with either cayenne pepper or chilli flakes
Add the mussels and wine, stir through and put lid on for approx. 2 mins
Add the remaining parsley and give it a gently stir through
Put the lid back on and steam till all the mussels have opened up.