COOKING INSPIRATION

Seared Ahi Tuna with a Soy Ginger Lime Dressing

Ingredients:

• 1 lime
• 1 thumb ginger
• 2 clove garlic
• 1/2 bunch cilantro
• 100ml soy sauce

Method:

1. Finely grate ginger and garlic, pick and chop cilantro, juice lime

2. In a bowl combine all ingredients and whisk together

3. Pre heat a skillet on high, salt tuna generously

4. Sear each side of the tuna very quickly until a golden brown crust forms

5. Remove tuna let rest for 5 minutes, in same pan (don’t clean) bring sauce to simmer then cool

6. Slice tuna thinly (should be raw in the centre) pour cold sauce over

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Dumplings with soy, sesame and scallion dressing

Ingredients:

• 1/2 cup soy sauce
• 4 tbsp water
• 2 tbsp sesame oil
• 3 tbsp rice wine vinegar
• 1 tbsp Chinese chili garlic sauce (sambal or sriracha)
• 1 tbsp honey
• 1/2 cup sesame seeds White or black
• 1 bunch scallions

Method:

1. Combine everything but the sesame seeds and scallions into a sauce pan.
2. Bring to a boil while whisking. Set aside
3. Steam the dumplings for 5 minutes with parchment paper
4. Transfer gently to a oiled pan on medium high heat
5. Sear bottom of dumpling until golden brown and crispy.
6. Slice scallions thinly and sprinkle on dumplings with sesame seeds.
7. Dip in sauce before eating

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Tarragon garlic butter

Ingredients:

• 1 bunch tarragon
• 1/2 pound butter
• 2 clove garlic

Method:

1. Pull butter from fridge leave out until room temperature

2. Pick tarragon(no stem) save the nicest leaves for garnish, and chop the rest finely

3. Mince garlic

4. In a food processor add everything in with a good pinch of salt and blitz until combined and smooth

5. A bowl and whisk will work as well

6. Rub lobster with the tarragon butter (don’t be shy)

7. Broil for 4-5 minutes until lobster meat becomes firm

8. Garnish with remaining tarragon leaves

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Miso black cod

Ingredients:

• 2 tbsp mirin
• 2 tbsp soy sauce
• 2 tbsp sake
• 1/3 cup white sugar
• 1/2 cup white miso paste
• 50 ml vegetable oil

Method:

1. In a sauce pan add mirin, sake and soy sauce, bring to a boil

2. Lower heat and add sugar and miso paste, whisk until sugar and paste dissolve

3. Keep whisking until the mix slightly thickens then transfer to a bowl and refrigerate

4. Once cool rub the cod with marinade and leave in the fridge for 24 hours

5. Scrape remaining marinade off and in a pan roast with oil skin side down until fork tender

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Half turbot with brown butter caper sherry sauce

Ingredients

• 1/2 pound butter
• 1/4 cup capers
• 4 shallots
• Lemon juice (1 lemon)
• 100ml Sherry vinegar

Method

1. Slice shallots as thin as possible.

2. Cut butter into cubes, in a medium pot on high heat place butter in while stirring with a whisk

3. The butter will foam three times on its third foam add in the shallots, this will stop the butter from burning

4. Cook shallots for 3-4 minutes until soft, then add rest of ingredients

5. Bake turbot at 375 for 8-10 minutes on baking sheet

6. Remove skin from turbot and sauce the fish.

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