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NZ On A Plate

TV ONE

Jason Blackie's Recipes - Episode 10


Jason Blackie in NZ On A Plate on TV ONE

JASON BLACKIE'S RECIPES

Grilled Cambrian Sirlion Steak, Thai dressing and 2 Salads

Green Baby Spinach, Shredded Cucumber, coriander, mint, peanut dressing, puffed rice

Thai Dressing
Ingredients

50ml fish sauce
1 garlic clove crushed
50ml oyster sauce
50ml sweet chilli sauce
2T lime juice
2T honey
11/2T toasted sesame seeds

Method

Heat all ingredients gently until the honey is melted

Peanut Dressing
Ingredients
55mls honey
50mls white wine vinegar
2T sweet chilli
1/3 cup roasted chopped peanuts
35mls fish sauce
shallot finely chopped

Method

Combine all ingredients

Puffed Rice
Ingredients
1/2 short grain rice
1L water

Method

Slightly overcook the rice, wash in cold water, scatter on a tray and dry out in warm oven overnight. Fry off in oil and the rice grains should puff up straight away.

Pot Salad
Ingredients
Diced cooked potatoes
Spring onion
Shallots
Wholegrain mustard
Vingarette
Aioli
Tomato sauce
Method
Gently mix all ingredients together to taste
Season Cambrian Beef w salt, pepper and olive oil. Cook to medium rare, slice and plate.
To Serve
Drizzle over Thai Dressing and serve with the Baby Spinach and Potato Salad.
BBQ Snapper, fresh Scallops, Rusticalla Pasta, Tomato Couli, Micro Herbs
1. Prepared Rustichella lemon scented Laganelle*, pronto rosso*, seasoning
2. Tomato Couli
Ingredients
300g fresh truss tomatoes
1T white onion paste*
11/2T sherry vinegar
150g unsalted butter
Sea salt

Method

Blend and pass tomatoes through sieve, place in pot and reduce by half. Whisk in remaining ingredients to taste.

To Serve
Drizzle Snapper and Scallops with olive oil and sea salt. Grill on hot BBQ until just cooked. Serve with Rustichella Lemon Scented Pasta and a spoon full of Tomato Couli and micro greens
*available from Sabato Mt Eden


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