Bellhouse Seafood Restaurant: Chef's Recipes: Perth Western Australia

Bellhouse Chef's Recipes

Bellhouse Seafood Restaurant Perth Western Australia

Chicken Ruiak

You will need:

1 medium brown onion
3 cloves garlic
1cm piece ginger root
10 macadamia nuts
3 kaffir lime leaves
1tbsp tomato paste
1tsp palm sugar
1 600mL can coconut cream
Salt to taste
Oil for frying
4 large chicken breasts
Tomato, chilli & lime salsa (see recipe below)

To make the Ruiak paste for chicken, peel onions, garlic and ginger and chop coarsely.

Blend with macadamia nuts, lime leaves, sugar and tomato paste in a food processor until pureed. Season with salt and pepper.

Char grill chicken until half cooked. (If no grill, pan-fry).

In a large pan, add the paste, fry briefly, then add the chicken breasts.

Sauté breasts in paste until paste turns golden, turning regularly.

Add the can of coconut cream and season with salt and pepper.

Simmer until breasts are cooked.

To serve, place chicken on rice and top with salsa.

Salsa
2 medium tomatoes
1 large red chilli
2 limes
1 red onion

Cut tomatoes into four and remove seeds. Finely slice tomatoes, red onion and chilli.
Zest limes then remove pith and remaining skin. Cut into segments.
Combine together. Put aside until ready to serve.

Rice
4 cups jasmine rice
4 cups water
2 cups coconut cream
1 cinnamon stick
2 bay leaves

Place water, coconut cream, cinnamon and bay leaves in a pot. Bring to boil.
Add rice, return to boil. Cover with grease-proof paper and tin foil.
Bake in oven for 15mins on high.
Remove from oven and stir. Re-cover pot with foil and leave covered until ready to serve.

Servings: 4

Smoked Salmon Bagel with Macadamia Nut Pesto

You will need:

320g smoked salmon
4 fresh bagels

50g blanched, chopped rocket
10g chopped, curly parsley
10g basil leaves
100mL extra virgin olive oil and extra for garnish
15g grated parmesan cheese
50g lightly toasted macadamia nuts (½ finely chopped, ½ coarsely chopped)
Pinch sea salt
Pinch cracked black pepper
Pinch grated garlic

Slice bagel in three lengthways and toast on grill with some butter.

In the blender puree rocket, basil, parsley and half the olive oil until smooth.

Place in large mixing bowl.

Fold in parmesan.

Fold in macadamia nuts, garlic, sea salt, pepper and the rest of the olive oil. Mix well.

Arrange by placing the base of the bagel on plate, spreading approximately a teaspoon of pesto on it and a third of the salmon.

Continue on the rest of the layers and stack together.

Drizzle olive oil around the outside of plate and sprinkle with cracked black pepper and sea salt. Garnish with fresh rocket leaves.

Servings: 4

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