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Adam Newell's seafood casino and red fruit clafoutis recipes - 12 November


BBQ Seafood Casino

Prep time 15 minutes
Cook time 10 minutes
Serves 6
Cost per person $5

This dish can be made with clams or cockles. When you're having a barbeque, cook these early and pass around before the main event. This is also a real favourite at Zibibbo when it is part of our Tapas platter.

6 slices of finely chopped pancetta or streaky bacon
50ml extra virgin olive oil
1/2 red onion, finely chopped
1 garlic clove, finely chopped
1/2 red pepper, finely diced
1/2 tsp fresh chopped thyme
Juice and zest of 1 lemon
1 tsp white balsamic vinegar
50g freshly grated Parmesan
Salt and pepper
Rock salt
12 raw fresh mussels
24 large cockles with tops shucked (get the fishmonger to do this)
Lemon wedges to garnish

1. Cook the pancetta in some of the olive oil over moderate heat in a non-stick pan until it caramalises, then transfer it with a slotted spoon to drain on paper towels.
2. In the same pan cook, the onion and garlic in the oil over moderately low heat until they are softened. Add the peppers, thyme, lemon juice and zest, and cook until the peppers are tender.
3. Transfer the mixture to a small bowl and stir in the pancetta, vinegar and parmesan. Add salt and pepper to taste. Allow to cool in the fridge.
4. Cover a skillet with rock salt and arrange the cockles and mussels on top - this will stop them slipping around. Cook until all the cockles and mussels are open. Top each cockle and mussel with a spoonful of the pepper mixture.
5. Place the skillet on the open flame of a barbeque and cover with a bowl (or pull the roll top lid down if your barbeque has one). Cook on a high heat for 15 minutes until cockles are cooked and the topping is golden brown.

To serve: Remove cockles and mussels from the skillet and place on a serving platter. Garnish with fresh lemon wedges and serve immediately


Red Fruit Clafoutis

Prep time 20 minutes
Cook time 40 minutes
Serves 6
Cost per person $6

Most of the red fruits are in season now.  This is a fantastic time of year for me to see all the fruit at the markets, it really makes me feel like summer is here.  This is a lovely dessert served still slightly warm, but can also be served as part of a brunch.  Do not be afraid to experiment with other fruit and flavours. This dish features on our Desert Tapas platter at Zibibbo for most of the summer it is a real favourite for our customers

Filling
450g fresh red fruit, blueberries, raspberries, strawberries
2 tbsp granulated sugar
2 tbsp kirsch* (can be substituted with red wine)
2 tbsp ground biscuit crumbs

*Kirsch is a colourless fruit brandy.

Batter
2 eggs
2 egg yolks
85g sugar
30g cornflour
250g cream

Method

1. Preheat oven to 220degC.

2. Mix together the red fruit, granulated sugar and kirsch.  Place in an ovenproof dish and cook for approx five minutes or until fruit is hot.  Drain the fruit and save the juices and cool.

3. Reduce the heat in the oven to 180degC.

4. Whisk the eggs and egg yolks until frothy.  Add the sugar and whisk until well blended.  Gently mix in the cornflour and cream and set aside.

5. Mix together the drained fruit and the biscuit crumbs and place in bottom of ovenproof dish.  Pour over the batter mix and bake for 30-35 minutes.  It should be golden and firm.

6. Leave to cool and then dust with caster sugar.  To serve: use the saved cherry juice to flavour some crème fraiche along with some lemon and vanilla.


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