Cut flake into bite-size pieces
Coat pieces in flour
Then into egg wash mix
Followed by breadcrumbs I’ve used crummies from tip top
Heat canola oil in wok
Oil is ready when it starts to smoke
Individually place each piece of flake into hot oil. Do not over crowd your wok.
Pieces are ready when they float to the top.
Drain on paper towel and enjoy.
SMOKED COD PIE
On Season 3 Episode 3 Paul made his Easter go to dish; a Smoked Cod Pie.
Here’s what you’ll need to make it at home:
- 1/2 kg smoked cod
- 1/2 small white onion finely diced
- 2 cloves garlic finely diced
- Finely chopped parsley (optional)
- 1 Litre Milk
- Salt and Pepper
- Equal parts flour and butter
- Mashed Potato
- 1/4 cup grated parmesan cheese , optional
Cut cod into bite size piece and set aside in a bowl.
Finely dice 1/2 small white onion and 2 cloves of fresh garlic and set aside.
Slowly bring the milk to the boil on the stove continuously stirring to ensure it doesn’t burn. Once boiled turn down the heat to a simmer and gently add cod.
Cod will take approx 5 mins to cook in milk. Add finely diced garlic and onion to fish and milk mix and gently stir though using a wooden spoon ensuring not to flake the fish apart. When the onion is clear the mix is cooked.
Strain milk and set aside fish, onion and garlic mix.
Time to make the roux. Using equal parts of flour and butter – melt butter in a pot and whisk in flour to make a dough like consistency. Slowly add strained milk to the mix continuously stirring to ensure no lumps. Continue to stir till it thickens.
Add in your fish, onion and garlic mix, season and add chopped parsley.
Pour mixture into a pie dish leaving enough room at the top to add your mashed potato.
Top with mashed potato, sprinkle of parmesan and bake in a moderate oven till golden brown or around 35mins.
Big thanks to Chef Ashley from Icon The Cookery School at Robina Town Centre for the loan of his kitchen and being our brave taste tester! Thanks Chef Ashley.
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!