Fish Ingredients:

  • barramundi fillets
  • sea salt
  • extra virgin oil

Cucumber and mint salsa ingredients:

  • 1 handful mint leave chopped roughly
  • 2 small french shallots
  • 1/2 lebanese cucumber seeds removed and thinly sliced
  • sea salt
  • 2 teaspoon red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon good quality horseradish relish
  • 100ml extra virgin olive oil
  • 2 teaspoons caster sugar
  • 2 spring onions white only round cuts
  • ground pepper

to make salsa, place mint, french shallots and cucumber in a bowl with pinch of sea salt. add the vinegar, horseradish, oil, sugar and spring onion. give generous grind of fresh pepper and check the seasoning. Mix well and leave 15 minutes.

Drizzle fish fillets with salt and little oil and little plain flour. Pan fry the fish on a hot pan.

serve fish with cucumber and mint salsa on top.

Lamb Mint and pea pie

September 12, 2009


  • 1.25kg lamb meat diced
  • sea salt and freshly ground pepper
  • 2tblp plain four, plus 1 tblsp extra
  • 80 ml extra virgin olive oil
  • 1 large onion diced
  • 2 1/2 tblsp tomato paste
  • 160ml red wine
  • 160 veal stock
  • 225 frozen peas
  • 1 handful mint leaves chopped
  • 1-2 sheets frozen puff pastry
  • 1 egg yolk

preheat oven 150c. season the lamb with salt and pepper and toss with the flour until evenly coated. heat oil in large ovenproof heavy based pan over high heat. add the lamb in batches and cook for 1-2 minutes or until well browned the remove.

add onion with a pinch of salt and cook over low heat for 5 minutes or until softened. add the tomato paste and extra flour and cook for a minute or so. add the red wine and veal stock and stir until the mixture boils. return the lamb to the pan, cover the pan with foil, place in the oven and cook for an hour or until lamb is tender.

increase temp to 200c divide the pie filling among four 300ml ramekins or pie dishes, top each one with a piece of pastry large enough to hang over the edge of the dish. it is important to remove the pastry from the freezer only 5-10m before you need it. press the pastry down firmly and brush evenly with the egg yolk. bake in the middle of the oven for about 15 minutes or until puffed and golden.

Pineapple salad

September 12, 2009


  • Pineapple peeled cored and cut into bitesized chunks
  • cucumbers halved lengthways and sliced diagonal
  • cherry tomatos
  • french shallot thinly sliced
  • beansprouts
  • small handful mint leaves
  • spring onions sliced diagonal
  • cashew nuts (optional)

Chilli lime dressing:

  • garlic clove
  • green chillies roughly chopped
  • sea salt
  • caster sugar
  • fish sauce 2 tblsp
  • lime juice

Put all ingredients together and dressing well with chilli lime sauce. Adding roast duck as an extra would be lovely too.