Chef’s Recipes

You will need:
500g good quality local squid
200g plain flour
100g Dukka (recipe below)
1 fresh lime cut into wedges
Pickled cucumber to garnish (recipe below)
Sambal dipping sauce (recipe below)

Cut the squid into strip rings about 5mm wide.

Add Dukka to flour and mix.

Dust squid in Dukka flour and shallow fry until crisp and golden.

To serve, present squid on plate with pickled cucumber on top, a wedge of lime and dipping sauce on the side.

Dukka
75g hazelnut kernels
25g peanuts (roasted, unsalted)
25g almonds
15g coriander seeds
40g pumpkin seeds
15g ground cumin
5g fennel seeds
65g sesame seeds
10g sea salt
1 pinch cracked black pepper

Blend all nuts lightly in food processor.
In a pan toast all spices until fragrant. Blend until fine.
Combine nuts and spices. Put aside.

Pickled Cucumber
4 red chillies (julienne)
30g grated root ginger
10g Szechwan pepper
100mL peanut oil
200mL rice vinegar
150g palm sugar
1 continental cucumber

Lightly fry ginger, Szechwan pepper and chillies in peanut oil.
Add rice wine and palm sugar and gently simmer until sugar is dissolved.
Set aside to cool.
De-seed cucumber and cut into julienne strips.
Pour pickling liquid over cucumber and let sit for a few minutes.

Sambal Dipping Sauce
5g red chillies
50g macadamia nuts
20g toasted shredded coconut
2 kaffir lime leaves
30mL lime juice
10mL fish sauce
200mL good quality mayonnaise

De-seed chillies and blend in food processor with all ingredients, except mayonnaise, until smooth.
Fold in mayonnaise.

Servings: 4

You will need:
1Kg beef fillet, cleaned and prepared by your butcher, cut into 4 250g portions
800g chat royal blue potatoes
100g salted butter (softened)
50g capers
50g gherkins (dill pickles)
10g chopped Italian parsley
2 tbsp your favourite mustard
Olive oil
Cracked black pepper
Sea salt

Whip softened butter until white and creamy. Finely chop capers, gherkins and parsley and fold into butter.

Form into a log and chill.

Simmer potatoes in salted water until only just cooked, a little under doesn’t hurt.

Marinate fillet in mustard softened with a little olive oil and set aside.

Heat pan with a little olive oil. Lightly squash potatoes and season, then roast until the edges are nice and crisp.

Grill fillet to required degree of cooking. Medium rare is best.

To serve, place potatoes with butter on top, then fillet and a lick of pan juice.

Servings: 4