Poached Fish with Orange & Miso Sauce

Ingredients

• 1 fish fillet
• 4 slices of fresh ginger
• 2 tbsp shiro miso paste
• 1/2 cup fresh orange juice
• 1 tsp whole pepper
• 1 tbsp palm sugar
• 2 tbsp sesame seeds
• 1 tbsp rice wine vinegar
• 1 tbsp ginger paste
• 2 spring onions, finely chopped
• Salt, ground black pepper

Method
- Boil water in a pot, add ginger, a good pinch of salt and whole pepper to the pot and poach the fish over a gentle simmer for about 5 minutes.
- Meanwhile roast sesame seeds and grind them in a mortar and pestle. Place them in a bowl and mix with the miso paste, orange juice, sugar, vinegar, ginger and a good pinch of salt. Taste the sauce and adjust as you like.
- Serve the fish hot with miso sauce and garnish with ground pepper, chopped spring onion and orange wedges.

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Baked Gnocchi with Tomato Sauce

Ingredients

• 300g gnocchi
• 4 tomatoes, finely chopped
• 6 mushrooms, roughly sliced
• 100g cauliflower, cut into florets
• 1 green capsicum, deseeded and roughly chopped
• 2 garlic cloves, crushed
• 1 onion, finely chopped
• Handful of basil leaves, torn
• 125g ball mozzarelly, torn into chunks
• 2 tbsp curry powder
• 1 tbsp red chilli powder
• Oil, salt, ground black pepper

Method

- Preheat the oven to 200C 

- Heat oil in a large frying pan, add onion, capsicum, curry powder and chilli powder to the pan and soften for 5 minutes.

- Stir in the garlic and fry for 1 minute, then tip on the tomatoes and gnocchi and bring to a simmer. Bubble for 10-15 minutes, stirring occasionally until the gnocchi is soft and the sauce has thickened. Then stir through the basil leaves and season it well with a good pinch of salt and pepper.

- Transfer the mixture to a large ovenproof dish. Scatter with the mozzarella and grill in the oven for 6 minutes or until the cheese is bubbling and golden.

- Serve hot.

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Vietnamese Beef Jerky (Khô Bò)

Ingredients

• 250g beef fillet, thinly sliced across its grain
• 2 tbsp minced lemongrass
• 1 tbsp minced garlic
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tbsp five spice powder
• 1/2 tbsp turmeric powder
• 1 tsp ground pepper
• 2 tsp oyster sauce
• 1 tbsp hot chilli flake

Method

- Prepare the beef marinade: Mix all the spies together, add oyster sauce to help the spices combine well.

- Rub the spices on both sides of each beef slice in a bowl.

- Cover it with plastic wrap and marinate in the fridge for 6 hours or overnight.

- Preheat the oven to 200C.

- Put a cooling rack on a tray, spread the beef thoroughly and place on the rack. Cook the beef in the oven for 15 minutes and then turn it over. Keep repeating to check and turn the beef every 15 minutes until cooked to your liking.

We expect crispy beef jerky, the thinner it is, the crispier it gets. If you want some moisture in the beef jerky, slice it a bit thicker. The cooking time may vary depending on how thin the beef is.

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Parmesan-crusted Trout with Tomato Couscous

Ingredients

• 200g trout fillet
• 100g couscous 
• 1 large egg
• 1 garlic clove, finely chopped
• A small bunch of fresh basil
• 2 tomatoes
• 1/2 lemon
• 50g plain flour
• 100g Parmesan cheese
• Oil, salt, ground black pepper

Method

- Boil water in a kettle.

- Heat oil in a sauce pan, saute the chopped garlic until lightly golden, then add chopped basil stalks and tomatoes to the sauce pan.

- Tip in the couscous, stir everything around and add 200ml of boiling kettle water. Cover with a lid and turn the heat off.

- Heat a splash of oil to a frying pan on a medium high heat.

- Beat the egg in a bowl. Lay out 2 plates, sprinkle the flour over one and finely grate the Parmesan cheese over the other.

- Season the fillet well with salt and pepper on each side. Then dip it in the flour, making sure it's completely covered. Carefully shake off the excess then dip it into the beaten egg. Then lay it in the Parmesan.

- Fry the fillet in the frying pan for 2 minutes on each side until golden, crisp and cooked through.

- Stir up the couscous with a fork, season it with salt and pepper. Tear in the basil leaves and stir them through.

- Serve the fillet hot with the couscous.

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