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SYDNEY SEAFOOD SCHOOL |
NOVEMBER 2009 - FEBRUARY 2010 |
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ROBERTA'S LETTER
It's important to celebrate a special birthday with good friends, and we're delighted to announce the friends coming from near and far to share in our 20th birthday celebrations. Master of Thai food, David Thompson from London's Michelin-starred restaurant, Nahm, will be conducting classes based around his new book, Thai Street Food; while Cheong Liew, hailed as the 'father of fusion', is visiting from The Grange Restaurant in Adelaide to join the party. Tetsuya Wakuda, Neil Perry (see Guest Chef profile click here) and Janni Kyritsis, all of whom rarely conduct cooking classes, were all very keen to help us celebrate this milestone birthday, and the list goes on and on with Justin North, Lauren Murdoch, Matthew Moran, Guillaume Brahimi, Peter Gilmore, Christine Manfield, Peter Kuruvita, Peter Doyle, Mark Best and Mark Jensen all joining in.
One of the great things about the Australian hospitality industry is the camaraderie between chefs, so in February we're running a series of 'double act' workshops; two chefs for the price of one. Giovanni Pilu and George Francisco, two ex-pats who cook by combining a little of their homeland with the best Aussie produce, are kicking it off. Followed by Damien Pignolet with Jason Roberts (Executive Chef at Bistro Moncur before leaving to pursue a television career); Chui Lee Luk and Melbourne chef/food historian Tony Tan who share a love of Southeast Asian food; and the godfathers of Australia's Italian food culture, Armando Percuoco and Lucio Galletto.
But what's a birthday without presents? … again our friends have been very generous. Leading designer Michael McCann of dreamtime australia design, who's just finished work on the world's most beautiful butcher shop, Victor Churchill in Woollahra, has created a stunning new look for us (see What's New click here). Fisher & Paykel have fitted our new
custom-made, stainless steel cooking islands with state-of-the-art Izona appliances: the black
ceramic-glass gas CookSurface, a CoolDrawer refrigeration unit, electric oven and very quiet VentSurface extraction system, while German company Hettich have supplied soft closing drawers, hinges and runners to ensure all our cabinetry opens and closes smoothly and silently. Sharp have replaced the overhead mirror above our demonstration bench with four 46'' High Definition LCD television screens for a view of all the cooking action, and Beefeater Barbecues have installed five built-in 5-burner gas barbecues.
We're feeling pretty spoiled … now all we need is for you to come along and join the celebrations. So grab the program, book a class and be among the first to see the beautiful new Sydney Seafood School. We're very proud to have spent the last 20 years teaching people how to cook great Australian seafood … and we look forward to doing it for the next 20.
Roberta Muir
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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FOOD WEBSITES
Are you part of the twitterverse? If you're a follower of the new social networking site twitter, check out http://twitter.com/SydFishMarket for Sydney Fish Market's latest tweets. Meanwhile the FISHline pages at www.sydneyfishmarket.com.au
have recipes, step-by-step preparation diagrams, nutritional and species info and more.
The Australian Council of Prawn Fisheries website www.prawncouncil.com.au has info about Prawn fishing in Australia: what species, where and how they're caught and processed.
The Australian Aquaculture Portal www.australian-aquacultureportal.com is a great resource for info on Australian farmed and ranched seafood, including Bluefin Tuna, Atlantic Salmon, Barramundi, Murray Cod, Prawns, Oysters, Freshwater Crayfish, and others.
Saveur www.saveur.com is the magazine for serious American foodies. Enter 'fish' into their browse recipes function for dishes such as Bass with Chickpeas, Clams & Chorizo, Cod Cakes, and Texan Oysters Gilhooley. There are also links to foodie articles and other great food sites.
Franz Scheurer from Australian Gourmet Pages www.australiangourmetpages.com provides wine suggestions for all the recipes in this newsletter. The AGP website includes restaurant, food, wine and spirit reviews and articles, and you can subscribe to the FREE e-newsletter from the homepage.
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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FEATURE SPECIES: ABALONE
Unlike most popular molluscs, such as Scallops, Oysters and Mussels, which are bivalves with two shells hinged together, Abalone have just one shell. Called gastropods or univalves, such single-shelled creatures are often of less culinary interest than their two-shelled cousins, but the 100 or so species of Abalone found around the world are a notable exception.
They live in the swell zone along open coastlines most commonly off Australia, New Zealand, South Africa, Japan and the west coast of North America, and so have developed a large muscular foot (called an adductor muscle) with which they firmly attach themselves to their rocky homes. This firm muscle is highly prized, especially by Asian restaurants here and overseas, making Abalone one of Australia's most highly-valued seafood species, with the meat retailing for around $100/kg.
The rough, flat, oval shells have an opalescent mother-of-pearl (nacre) interior; New Zealand's beautiful Paua is a type of Abalone. The shells' spiralled whorls have led to Abalone being called 'ear shells' or 'sea ears' in many languages. There are 18 species in Australian waters; the 10 found in cooler waters are unique to Australia, including the 2 main commercial varieties (see below). The colour of the dark lip around the edge of their foot helps differentiate them.
Blacklip Abalone (Haliotis rubra) is the most common species in NSW, Victoria and Tasmania and is found from Ceduna (South Australia) to Ballina (NSW). Tasmania has the largest wild harvest Abalone fishery in Australia, which is predominantly Blacklip, while Victoria farms some Blacklip Abalone. It's typically 250g-350g (live weight) when fully grown, the shell measuring 13-17cm.
Greenlip Abalone (Haliotis laevigata) is found along Australia's southern coast off Victoria, South Australia, northern Tasmania and Western Australia. The most common aquaculture species, it's farmed mainly in South Australia, (although Victoria and Tasmania also have farms) and is often harvested at 3 years of age, when the shell is 7-11cm, and sold as 'cocktail' Abalone. When fully grown it's a similar size to Blacklip.
Tiger Abalone, named for its sometimes striped frill, is a hybrid of Greenlip and Blacklip Abalones and is used for aquaculture.
Other Abalones harvested in Australian waters include:
Brownlip Abalone (Haliotis conicopora), harvested off southern Western Australia,
is closely related to Blacklip Abalone.
The small Roe's Abalone (Haliotis roei), also known as redlip Abalone, is 25-36g and 7-9cm; it's harvested off southern Western Australia but also found off South Australia.
Other temperate water species unique to Australia include: Staircase (H. scalaris), Whirling (Haliotis cyclobates), Brazier's (H. brazieri), Reddish-rayed (H. coccoradiata), Elegant (H. elegans) and Semiplicate (H. semiplicata) Abalones.
Tropical Indo-Pacific species found in Australian waters include Donkey-ear (H. asinina), which is the fastest growing Abalone and is farmed in Southeast Asia; Oval (H. ovina) and Scaly Australian Abalones (H. squamata).
BUYING
Abalone is available in the shell (live or frozen), as meat (frozen and vacuum-packed, or dried). Farmed cocktail Abalone is generally less expensive than Abalone harvested from the wild.
STORING
Live Abalone can be kept for up to 3 days stored in a deep-sided bucket covered with a hessian sack soaked in water and stored in the coolest part of the house. Alternatively, refrigerate shucked meat for 2-3 days or freeze for up to 3 months below -18ºC.
PREPARING
Average yield is 35%. Use a short-bladed knife to slide around the edge between the flesh and the shell, remove meat and cut off intestine (the small sack attached to the underside). Rinse and dry. Cut off the small piece of gristle at the head end (next to the small antennas), trim off the frill and lip, turn over and cut a thin layer off the surface of the foot that attached to the rock; all surfaces need to be trimmed of any dark material. Under cold running water, using a small paring knife, scrape off the brown film remaining on the sides. Slice horizontally and tenderize by placing between two freezer bags and beating lightly with a meat mallet. See
www.diver.net/seahunt/abalone/abalone.htm for useful step-by-step pictures of cleaning Abalone.
The frill and lip don't need to be trimmed off cocktail Abalone, but the dark film still needs to be scraped off the foot and the sides to prevent it becoming tough. They don't need tenderising and can be cooked whole or sliced as thinly as possible.
COOKING
Abalone is low in oil with a subtle flavour and firm texture. Greenlip has a slightly stronger flavour than Blacklip. It's best cooked very quickly over a high heat or very slowly over a low heat (for up to 6 hours, depending on size). The meat absorbs flavours well and can be braised, steamed, poached, pan-fried, stir-fried, barbecued or eaten raw (sashimi). The meat can be cooked (especially steamed), or served, in the cleaned shell.
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Greenlip Abalone.
Photo by Michael Tokley. |
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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RECIPE: COCKTAIL ABALONE WITH ASIAN DRESSING
The secret to this recipe is slicing the Abalone as thinly as possible; chilling it well in the freezer firms it up and makes this easier. The other trick is to leave it in the pan for just a few seconds, any longer and it'll be tough.
Serves 2 as an entrée
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8 cocktail Abalone, shucked and cleaned |
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Peanut oil, for frying |
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Asian Dressing
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2 tablespoons lime juice
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2 teaspoons grated palm sugar |
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1 teaspoon sambal oelek (see notes) |
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1 teaspoon grated ginger |
Under running water, use a small knife to scrape off the thin black coating on the base and sides of the foot of the Abalone. Put Abalone in freezer for 30-60 minutes to firm.
Meanwhile, wash Abalone shells and set aside.
Make Asian Dressing by combining all ingredients.
Slice Abalone horizontally as finely as possible. Coat liberally in peanut oil so that the slices don't stick together.
Heat a large non-stick frying pan or wok until very hot.
Add Abalone slices and toss quickly for about 10 seconds, to sear all sides.
Scoop them out of the pan and into the dressing.
Spoon into shells, drizzle a little extra dressing over the top and serve.
Notes: Sambal oelek is an Asian paste of salt and chillies, a quick way to get a chilli kick into any dish, not just Asian ones; substitute with ¼ teaspoon dried chilli flakes or 1 small red chilli finely chopped if you prefer.
Wine suggestion: Steve Langham at Piggs Peake is a master at making wines that are just a little different. His 2009 Peartree Riesling shows a little fruit and lots of citrus, with a long, grapefruit-laden finish. It pairs extremely well with the Asian flavours of this dish.
www.piggspeake.com
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| Photo by Franz Scheurer |
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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RECIPE: PAN-FRIED ABALONE STEAKS
Pan-fried Abalone steaks are popular on the Pacific coast of the USA. In 1919 'Pop' Ernest Doelter opened the first restaurant on Fisherman's Wharf in Monterey Bay, California. He specialised in Abalone steaks and chowder served in Abalone shells, and this recipe is inspired by his way of preparing the steaks. Pop felt that the secret was in pounding them enough to tenderise them, but not so much that they turned to mush.
Serves 8 as an entrée
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1 Abalone, shucked and trimmed |
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1 egg, lightly beaten |
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1 tablespoon fino sherry |
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½ cup plain flour |
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Salt flakes and cayenne powder, to taste |
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50g butter |
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1 lemon |
Slice Abalone horizontally into 4 steaks.
Place between 2 freezer bags (or sheets of 'go between') and pound both sides gently with a meat mallet for a minute or 2.
Beat sherry into egg. Season flour with salt and cayenne.
Dip Abalone slices into egg then into flour, shaking off excess.
Heat butter in a frying pan and, when sizzling, add Abalone and fry for about 1 minute each side, until golden.
Serve with a squeeze of lemon juice.
Wine suggestion: This dish's rich texture deserves a textured wine and Barbadillo Manzanilla 'Solear' is the perfect accompaniment; fresh, yet far more developed than most other Manzanillas.
www.barbadillo.com
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| Photo by Franz Scheurer |
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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Like all fresh food, seafood's availability is affected by seasons and weather patterns. Some species are definitely more abundant (and therefore usually less expensive) at certain times of the year. The good news however, is that with Australia's diversity of climate, and the increase in aquaculture, many species are available year round. Following are some species that are abundant in NSW over the coming summer months. For more details, get Seafood Services Australia's 'Seafood by Season' calendar from www.seafood.net.au/shop (or call 1300 130 321).
Balmain Bugs are at their peak in summer, and make a great centrepiece for a festive celebration. Buy them green (if they're alive chill them in the freezer for an hour or so until they're insensible) cut in half lengthwise, marinate for 20 minutes in olive oil, garlic, lemon juice, chilli and a good pinch of salt, then char-grill shell-side down until shells turn orange, turn and cook flesh side for a minute. Boil the remaining marinade to make a sauce and serve with steamed rice.
Loligo Squid is available all year round, but most abundant around Christmas time, perfect for Asian-style salads. Make a dressing from lime juice and sweet chilli sauce with a little sesame oil, fish sauce and grated palm sugar. Clean and score Squid and toss in a hot pan until it just curls, add to the dressing while hot. When cool, toss with plenty of cucumber, coriander, mint and green onions.
Blue-Eye Trevalla is a popular fish year round and its firm white flesh holds together well on the BBQ. Cut fillets into thick cubes, thread onto bamboo skewers and cook on a BBQ or char-grill plate until nicely coloured and just cooked through; serve drizzled with a salsa verde made by blending a bunch of flat-leaf parsley with garlic, salt and pepper to taste and enough olive oil to make a thick sauce.
School Prawns are one of the few Prawns whose availability peaks in summer. Buy green Prawns as small as possible, toss in seasoned flour and deep-fry in hot oil for 30 seconds. Drain well, sprinkle with salt flakes and eat them shell and all.
ALSO IN SEASON... Cabbage is widely available and inexpensive during summer, so whip up a mound of coleslaw (grated cabbage and carrot dressed with mayonnaise thinned with a little lemon juice) to serve under peeled cooked Prawns. Zucchini are great on the BBQ: slice into long thin strips, brush with olive oil and sear until nicely coloured to serve alongside any barbecued fish. Beans (green, butter and snake beans) are all abundant during the warmer months; slice into suitable lengths and stir-fry with strips of Squid and a splash of kecap manis (sweet soy sauce), sesame oil and Chinese rice wine (or dry sherry) and serve over steamed jasmine rice..
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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FAQ: ANSWERS TO FREQUENTLY ASKED QUESTIONS
Check the FAQ pages in the FISHline section of www.sydneyfishmarket.com.au and if you can't find the answer there, email fishline@sydneyfishmarket.com.au with your question.
What's a Kumamoto-style Oyster?
Named for the popular Kumamoto Oysters of Japan (Crassostrea sikamea) and relatively new to the market, these small Pacific Oyster's are grown in conditions that simulate the rough oceans off Kumamoto, forcing them to grow deep in their shell as the new fragile layers of shell are constantly broken off. They're popular for their good meat to shell ratio and rich flavour. Being in the rough water at the front of the Oyster leases means they get first pick of the nutrients that are washed into the lease, so despite their small shell size they have an intense flavour. Also called 'virgin Pacific Oysters', as they're harvested before they've spawned, they're a plump, creamy, briny little mouthful of sweet Oyster meat.
Do Mussels taste different when
they're spawning? How can I tell?
Mussels taste creamier just before they spawn as they're full of spat (roe). Just after they've spawned, they may taste stronger (some people say slightly bitter) due to the absence of the sweet creamy roe. Mussels tend to spawn in warmer weather, though the actual time varies from region to region and year to year.
A Mussel that hasn't spawned will look plumper and feel heavier than one that has, though that's not much use when they're closed tight in their shells. So, as with most seafood questions, it's best to buy from a fishmonger you trust and to ask them!
How can you tell the gender of a Squid?
Squid have two long tentacles which are used to catch prey plus eight shorter arms. On a male Squid the tips of one or both of the two longest arms (not the tentacles) have a toothbrush, or picket fence, like appearance in place of the normal round suckers. Female Squid however have normal round suckers right to the end of all eight arms. The same applies to Octopus and Cuttlefish, which are also members of the cephalopod family.
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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CLASSIC DISH: KEDGEREE
Eating seafood first thing in the morning may seem a bit odd to those used to a bowl of muesli or a boiled egg and toast, but many countries, including Britain, have a tradition of fish on the breakfast table. In Britain it's often smoked Herring, such as kippers, or smoked Haddock, perhaps best known as an ingredient in Kedgeree.
The name Kedgeree comes from 'khichri', a traditional Indian breakfast dish of buttered rice mixed with lentils and spices, sometimes eaten with fish or meat. Enter the British and their 300 odd years of colonial rule in India, during which many dishes, including curry, mulligatawny soup and Worcestershire sauce, were born out of the fusion of Indian cooks and British palates. Kedgeree is such a dish; flaked smoked fish, hard boiled eggs, and sometimes cream, were added to make the traditional dish more appealing to British tastes.
Kedgeree became a popular dish on Victorian breakfast buffets served in a chafing dish kept warm by a small methylated spirits burner; an ideal way for thrifty housekeepers to use up leftover smoked fish and cooked rice. If you don't have any leftover steamed rice, so much the better, as it's even better made with freshly cooked rice as in the recipe here. In Australia, hot-smoked river trout makes a good substitute for imported 'smoked' haddock (most of which is artificially dyed rather than smoked).
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A Sydney Seafood School cooking class is a popular corporate event, the perfect team building exercise or a relaxed way to socialise with clients. Due to demand for a shorter event that doesn't occur during the work day or evening, we're now offering private 90 minute breakfast classes with the option of using our dining room to hold a meeting afterwards. Meet for coffee at 7am before a guided tour of Sydney Fish Market's auction floor followed by a Kedgeree cooking demonstration and tasting, then off to the office by 8.30am or into the dining room to hold your meeting or presentation. For more information email sss@sydneyfishmarket.com.au or call
9004 1111. |
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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RECIPE: KEDGEREE
If you don't fancy seafood for breakfast, Kedgeree is also a popular lunch or supper dish. There are many variations so feel free to experiment, some recipes add cream for richness while many include sultanas or currants, and you can use leftover steamed rice if you have some handy. This version is inspired by Elizabeth David's recipe in Spices, Salt and Aromatics in the English Kitchen.
Serves 4
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100g butter |
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1 brown onion |
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¼ teaspoon ground tumeric (see notes) |
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¼ teaspoon ground ginger (see notes) |
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¼ teaspoon ground cumin (see notes) |
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¼ teaspoon garam masala (see notes) |
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1 cup basmati rice |
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2 cups water |
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1 smoked Trout, skinned and boned, flesh broken into chunks |
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2 hard boiled eggs, roughly chopped |
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¼ cup finely chopped curly parsley |
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Salt flakes and cayenne, to taste |
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1 lemon, sliced into wedges |
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Mango chutney, to serve |
Heat ⅔ of the butter in a frying pan and cook the onion, covered over a low heat, until golden, about 5 minutes. Stir in the spices.
Add rice and stir to coat well with butter. Add water, bring to the boil, then reduce heat to lowest setting, cover and cook for 10-15 minutes until water is absorbed and rice is tender. Add salt and cayenne.
Using a fork, gently stir in fish, eggs, parsley and remaining butter.
Spoon into a hot serving dish, surround with lemon wedges and serve mango chutney on the side.
Notes: ½ teaspoon of curry powder can be substituted for the combined spices.
Wine suggestion: Good for lunch or dinner, Kedgeree is a star at breakfast complemented by the soft bubbles of Willespie Shiraz Pizzaz; it turns an ordinary day into something special. www.willespie.com.au
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| Photo by Franz Scheurer |
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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FEATURE CHEF: NEIL PERRY FROM ROCKPOOL
When Neil Perry opened Rockpool in 1989 - the same year Sydney Seafood School was launched - 'modern Australian' cuisine was in its infancy, and many credit Perry with its inception. Since then he's championed premium Australian produce, revolutionised modern Asian cooking and steakhouses, written cookbooks, made television shows, revamped Qantas inflight menus and become a household name. But a meal at his flagship restaurant is still as exciting today as it was 20 years ago.
The long, light room underwent a refurbishment in 2007, but the signature Bill McMahon‑designed chairs and Alessi peppermills testify that good design doesn't date. The forest and earth colours are relaxing and subtle, allowing the food that arrives on the double clothed tables to take centre stage.
The name was changed to Rockpool (fish) briefly in 2008 to distinguish the original from the recently opened steakhouse, Rockpool Bar & Grill, but the original title was soon resumed. Regardless of name, the menu has always been seafood heavy. Greenlip Abalone appears as thick, firm-but-tender strips amid a tangle of thin noodles coated in XO sauce with shreds of duck meat and a rich, crisp shard of chicken skin, while hand-picked Mud Crab features in a Crab broth floating over dashi custard with tapioca and bamboo pith. There's plenty to keep the carnivores happy too of course, from a partridge pie with fresh Australian truffles to a red braise of Rangers Valley short rib with shiitakes, flowering chives and shallot cake; plus an inspiring dessert selection headed by the now-famous date tart.
The Oyster Bar at the front of the restaurant, with casual bar stools and views of the open kitchen, must be one of Sydney's best bargains, with a menu including live Oysters and Scallops shucked to order, Bluefin Tuna and kimchi sandwiches, braised Tuna spaghetti and fish tagine with couscous and nut stuffed dates.
Around the corner in Hunter Street, at the wonderfully dark and moody Spice Temple, it's hard to go past the evocatively named 'fish drowned in heaven-facing chillies & Sichuan peppercorns' (a.k.a. Leatherjacket Sichuan-style), though the 'hot & numbing white chicken' and 'tingling Crystal Bay Prawns' also help set the scene for this modern Chinese restaurant focusing on the lesser-known cuisines of regional China. Upstairs in the towering atrium of this art deco, American-style skyscraper is what's being hailed as Sydney's most beautiful dining room, Rockpool Bar & Grill.
Even here, where meat is the main focus (the restaurant has its own dry-ageing room), there's still plenty of seafood, often with a slightly tongue-in-cheek play on classics such as Prawn cocktail and Lobster thermidor, as well as fish such as Hapuka, Swordfish, and Sand Whiting prepared in the charcoal oven grill. Again, the bar's the place to go for superb eats at a fraction of the price, including a benchmark fish burger with chilli mayo.
Whether it's a casual bite at the bar, a fine dining modern Australian degustation, mod Asian, retro steakhouse or a meal at 30,000 feet, it seems we owe Neil Perry a lot for his contribution to the way we eat today.
Rockpool
107 George St, The Rocks, Sydney
02 9252 1888
www.rockpool.com.au
See Neil at Sydney Seafood Schol on 28 November 2009.
Visit www.sydneyfishmarket.com.au or call 9004 1111 to book.
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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CHEF'S RECIPE: STEAMED MUSSELS IN SPICY BROTH
Serves 4
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1.5kg Blue Mussels |
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Extra virgin olive oil |
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1 red onion, sliced |
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1 teaspoon chilli flakes |
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2 tablespoons salted baby capers, rinsed |
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½ bunch flat-leaf parsley, roughly chopped |
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150ml dry white wine |
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3 tablespoons unsalted butter |
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Freshly ground pepper |
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1 lemon, juiced |
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Toasted bread, to serve |
Scrub and debeard the Mussels. Heat a little oil in a large saucepan with a tight-fitting lid.
Add the onion, garlic and chilli flakes and cook for about 5 minutes without colouring.
Add the Mussels, capers, parsley and wine, then cover and cook until the Mussels open, discarding any that don't.
Add the butter, pepper and lemon juice and stir to combine.
Check the seasoning and serve with toasted bread.
From The Food I Love (Murdoch, 2005)
Wine suggestion: Clare Valley Riesling is a great match with Asian food and Pikes 2008 'Traditionale' Riesling is clean and vibrant, brimming with zesty lemon/lime/grapefruit flavours around a core of tight mineral acid.
www.pikeswines.com.au
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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COOKING STYLE: ASSEMBLING
Especially in the warmer months, 'cooking dinner' can be as easy as assembling some great ingredients.
While purists prefer their Oysters freshly shucked with no adornment except perhaps a squeeze of lemon juice, others prefer to dress them up with a zingy dressing. Try some of these combinations:
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finely chopped golden shallots with a little red wine vinegar |
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finely grated ginger and finely chopped coriander leaves with equal parts lime juice and fish sauce and enough sugar to sweeten slightly |
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2 parts mirin with 1 part Japanese soy sauce and a little shredded pickled ginger |
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peeled, seeded and finely diced ripe tomatoes, finely diced golden shallots, chopped chervil, extra virgin olive oil, salt and pepper |
Already cooked seafood is the perfect base for a quick lunch or dinner:
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toss hot-smoked Trout with boiled potatoes, watercress and a mayonnaise dressing for a warm salad |
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combine cooked, peeled Prawns, Rocklobster or Bug meat with shredded iceberg lettuce for a classic, or modern, seafood cocktail (see recipe below) |
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layer cold-smoked Atlantic Salmon with slices of avocado and red onion on toasted wholemeal bread, top with extra virgin olive oil, a squeeze of lemon juice, salt flakes and freshly ground black pepper for a great open sandwich |
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mix cooked Crabmeat (Abacus brand from Western Australia is great if you don't want to pick your own) through freshly cooked pasta with olive oil, parsley, a little chopped chilli and preserved lemon |
Seafood platters are a real crowd pleaser during the summer months:
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serve Oysters on a bed of crushed ice, rock salt or seaweed with lemon wedges on the side |
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peel Prawns and arrange them around a bowl containing one of the dipping sauces below; or leave them unpeeled for a more impressive display |
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mix freshly grated horseradish, or horseradish cream, into crème fraîche, smear onto slices of cold-smoked Salmon, top with a couple of chives, roll up and stack on a platter |
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mound segmented cooked Crabs, Bugs or Rocklobsters onto a platter, garnish with wedges of lime and sprigs of herbs such as dill and chervil |
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buy sliced sashimi Tuna, Salmon or Kingfish and arrange on a platter with a small bowl of soy sauce, some pickled ginger and a mound of wasabi paste |
Dipping sauces are a great way to quickly dress up ready-cooked seafood; the combinations are endless but try these for a start:
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whole-egg mayonnaise mixed with wasabi paste or powder |
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ripe mango pureed with a dash of Tabasco sauce and good squeeze of lime juice |
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a bunch of parsley pureed with a little garlic, capers and anchovies and enough olive oil to form a dipping consistency |
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thick natural yoghurt mixed with lime juice and zest |
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Crab & Preserved Lemon Pasta.
Photo by Franz Scheurer. |
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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Combine cooked peeled Prawns with shredded iceberg lettuce, avocado and tangy Marie Rose Sauce for a modern seafood cocktail.
Serves 6 as an entrée
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1 kg medium-sized cooked Prawns |
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2 avocados |
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½ lemon, juiced |
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½ iceberg lettuce, finely shredded and chilled |
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Marie-Rose Sauce |
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½ cup whole-egg mayonnaise (see notes) |
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1 tablespoon tomato ketchup (see notes) |
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1 tablespoon lemon juice |
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Dash Tabasco sauce |
Make Marie-Rose Sauce: combine all ingredients well, cover and refrigerate until needed.
Peel and devein all except 6 of the Prawns and chop into bite-sized chunks.
Peel remaining 6 Prawns, leaving the tails intact. Cut along the back almost all the way through and remove the vein, set aside for garnish.
Dice avocados and toss with lemon juice.
Add chopped Prawns and just enough Marie-Rose sauce to coat well.
Place lettuce in the base of individual serving bowls.
Top with Prawn and avocado mixture and place a whole peeled Prawn on top, tail up.
Notes: If you don't want to make your own mayonnaise, use one made from whole eggs such as S&W or Thommy. Use tomato ketchup rather than tomato sauce for this recipe.
Wine suggestion: This classic dish deserves a classic wine such as Sauvignon Blanc. Sticks, in the Yarra Valley, makes a fabulous one with lots of aromatics, their 2008 Sticks Yarra Valley Sauvignon Blanc is a terrific match for this creamy Prawn cocktail. www.sticks.com.au
Check out Quick'n'Delicious classes on
17 November, 8 December & 19 February for more fast and fabulous meal ideas.
Visit www.sydneyfishmarket.com.au or
call 9004 1111 to book.
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| Photo by Franz Scheurer |
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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WHAT'S NEW AT SFM |
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| Squid Ring by sculptor Michael Purdy |
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Food is as much about visual appeal and texture as it is about taste… after all we eat with our eyes first. And the new-look Sydney Seafood School is certainly broad on eye-appeal and a feast of textures: from the stunning sandstone sculptures of award-winning artist Michael Purdy, through the Icelandic fish leather lining the auditorium, to the wild 'blackboard graffiti' of artist Joy Godley on the hands-on kitchen walls. Rich oak wood panelling, an aubergine-hued granite demonstration bench, sleek stainless steel and lots of glass complete the look. We've even incorporated the view that so many of our guests have requested, with a huge 180 degree sepia photograph of Blackwattle Bay filling the dining room's glass wall.
Decorative artist Joy Godley has added a fun element to the School's hands-on kitchen covering the walls with graffiti incorporating recipes, cooking tips and a huge drawing of a beautiful Yellowfin Tuna. Meanwhile sculptor Michael Purdy, two-times Sculpture by the Sea award winner, was an obvious choice for a sandstone feature wall at the School's entrance. A keen surfer who grew up on Sydney Harbour, he has a great love of sandstone and the ocean; colour, surface, pattern, form and texture all play a part in his tactile sculptures.
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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BOOK REVIEW
BUON RICORDO
by Armando Percuoco & David Dale
Armando Percuoco is a man of strong opinions; and one of the ones dearest to his heart is the idea that if families sat down to eat together more often we'd be a healthier, happier society. This approachable collection of simple, mouth-watering recipes is therefore designed to encourage people to get back into their kitchens and around their dining tables with family and friends. As Armando says: "cooking, like life, was meant to be easy."
After outlining the basic ingredients of the Italian kitchen, with quick salad, sauce and antipasti recipes in the margins, Armando gets straight to the heart of the matter with a chapter of fun, kid-friendly dishes that the whole family can cook together. Here are the delicious mini-calzone (folded pizzas) that often appear on regulars' tables at his Paddington restaurant, Buon Ricordo, barbecue recipes (which sound so much tastier as grigliata mista di mare and mista di carne), and simple pastas and salads.
Maintaining the tradition of Italian cooking while allowing for sensitive adaptation is another of Armando's mantras and his recipe for 'crudo' (often called carpaccio) of Swordfish with blood orange is a delicious example. There are recipes fit to grace the dinner party table without frazzling the cook, such as Scallops with cannellini bean and rosemary puree, as well as simpler dishes which show the best of the Mediterranean diet, high in vegetables and low in animal fats.
The closing chapter is a rare glimpse into the restaurant tradition of the staff meal, dishes cooked by Buon Ricordo's kitchen brigade for the entire team to enjoy together each night before service. Is this the only Italian cookbook with recipes for Thai fish salad or baked kibbeh? Perhaps, but it's a fitting tribute to the extended Buon Ricordo family dining together and to Australia's multiculturalism which has embraced and nurtured the cooking of immigrants from all corners of the earth.
RRP $65 (Allen & Unwin)
ISBN 978-1-74175-727-9
See Armando at Sydney Sefood School on 27 February. Visit www.sydneyfishmarket.com.au or call 9004 1111 to book. |
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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FREE SUBSCRIPTION TO FISHLINE NEWS |
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If you'd like to receive a copy of FISHline News and the Sydney Seafood
School program of classes 3 times a year, please email your details to
sss@sydneyfishmarket.com.au, fax 9004 1144 or call 9004 1100.
A full program of classes and FISHline recipes, storage tips and species information are also available at www.sydneyfishmarket.com.au.
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SYDNEY SEAFOOD SCHOOL NOVEMBER 2009 - FEBRUARY 2010 |
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TO CONTACT SYDNEY FISH MARKET:
(ABN 24 064 254 306) |
CALL
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Reception
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+61 2 9004 1100
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FISHline
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+61 2 9004 1122
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Sydney Seafood School
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+61 2 9004 1111
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