1 or 2 lebanese cucumbers
1 fennel bulb
Slices of smoked salmon
1 tsp sugar
1/2 tsp salt
1/4 tsp white pepper
1 tbsp of white vinegar, or white wine or Forvm Chardonnay
3 tbsp of boiling water
4 tbsp Greek Yoghurt
1 tbsp chopped fresh chives
1 tsp horseradish sauce
2 tsp lemon juice
salt and pepper
Finely slice cucumbers and fennel bulb
Mix sugar, salt, pepper, white vinegar and boiled water
Pour over cumbers and fennel and refrigerate. Drain before serving
Mix yoghurt, chives, horseradish sauce, lemon juice, salt and pepper and refrigerate until ready
Serve by placing slices of smoked salmon on a plate, cucumber salad (drained)to the side and a dollop of yoghurt dressing on the top
Whole fish
Chilli Sauce
Honey
Olive oil
Crushed Garlic
Herbs
Mussels (cooked gently in a large pot with wine and onions)
Tuna and Salmon (cooked in a frypan lightly)
Prawns cooked lightly in garlic and olive oil
Cut slits in the fish
Mix all ingredients and brush over the fish and inside
Wrap the fish in tinfoil
Bake on a BBQ or in the oven for about 15 mins both sides
36 wonton wrappers
1 tablespoon sesame oil
4cm piece of ginger, peeled and finely grated
2 cloves of garlic, minced
15 white button mushrooms, finely cubed
2 small carrots, finely cubed
½ green cabbage, finely chopped
1 medium chilli, finely diced
¼ cup coriander stalks, finely diced
1 tablespoon soy sauce
1 tablespoon hoisin sauce
3 bok choy, cut in half lengthways
3 cloves of garlic, finely sliced
2 teaspoons sesame oil
1 teaspoon of sesame seeds, toasted
1 teaspoon soy sauce
dipping sauce
2 tablespoons chinkiang black vinegar
¼ cup soy sauce
1 teaspoon of chilli flakes in oil (optional)
Wontons can be made a few hours in advance, just keep them in the fridge to stop them from drying out. I like to put small bowls and dipping sauce ingredients on the table and let people make their own.
Finely cube your vegetables for the wontons and place into a large bowl, it will seem like a lot but it will reduce down when cooked.
In a large non-stick fry pan over a medium heat, place the sesame oil, ginger and garlic and fry for 2 minutes. Add the vegetables and fry for 5–7 minutes or until vegetables have halved in size and softened. Add the chilli, coriander stalks, soy and hoisin and fry for a further 3–4 minutes. Remove from heat and set aside to cool for 15 minutes.
Once cool, set yourself up with a clean work bench, a small bowl of water, your wonton wrappers and vegetable mix. Place a teaspoon of vegetables into the centre of the wonton wrapper, using your finger dab a little water around the edge of the wrapper. Fold the wrapper in half creating a long rectangular shape.
Seal the three edges, pushing out any air bubbles that may be trapped as you go. Take the folded edge, dab one corner with water and bring the two corners together until they just overlap, seal tightly. Continue this process with remaining wontons.
Bring a pot of water to a simmer, place a steamer on top and steam dumplings for 6–8 minutes or until wonton wrappers are soft.
Boil ¼ cup of water. In a fry pan over a medium heat, fry the sesame oil and thinly sliced garlic for 30 seconds. Add the bok choy and fry for 1 minute. Add the boiling water, place a lid on top and cook for a further 1 minute.
In a small fry pan without oil, fry the sesame seeds until golden brown. Remove bok chop from heat, drain off any extra water and gently mix through toasted sesame seeds and soy sauce.
400g lamb mince
1/2 medium brown onion, finely diced
3 cloves garlic, crushed
1/4 cup parsley
2 tbsp chopped fresh mint
1 tbsp chopped fresh dill
1/2 tsp each ground allspice and paprika
1/4 tsp ground cinnamon
1 large egg
sea salt and pepper
30 dumpling wrappers
1 tbsp olive oil
2 cups Greek yoghurt
1/3 cup fresh chopped herbs, mint, dill and parsley, use one or a combination
1 clove of garlic, crushed
50 g butter
1 tbsp tomato paste
1 tsp paprika
1/4 tsp smoked paprika
In a large bowl combine all ingredients
Use an oven tray with baking paper, a small bowl of water with a pastry brush, the dumpling filling and the dumpling wrappers.
Place a large tsp of filling in the centre of each wrapper, brush water around the edges and then bring edges to together to make a parcel.
In a large non stick frying pan, heat the olive oil over medium heat
Put dumplings in pan, seam up, not touching each other
Fry for 2 mins or until base is golden
Pour 1 cm of boiling water into the pan and cover with a lid
Simmer for 3 minutes then remove the lid
Continue cooking until the water has evaporated and bottom of dumplings are crispy
Combine all ingredients in a bowl (I whisked mine in a small blender
Melt butter in small pot over medium heat until butter starts to brown
Add the tomato paste and paprikas, whisk quickly until well combined and then strain through a small sieve
Pour over the dumplings and the yoghurt