Martin Bosley's Recipes - Series 3, ep 3
MUSSELS STEAMED with COCONUT MILK, GINGER, LEMONGRASS
CORIANDER - Serves 4
4 Garlic Cloves
2 tbsp Peanut Oil
2 stalks Lemongrass
1 knob of Fresh Ginger, peeled
400ml Coconut Milk
A handful of Coriander Leaves
Scrub the mussels thoroughly under cold running water, tugging away the beards by giving it a good
tug down towards the tip of the mussel. Check for any dead or broken mussels and discard them. Peel
and chop the garlic and put into a wok with the peanut oil over a low heat. Bash the root-end of the
lemongrass with the back of a heavy cooks knife, slice the ginger thinly and add both to the wok. Stir-fry until fragrant, about 2-3 minutes and then add the beer and coconut milk. Bring to a simmer then add the cleaned mussels. Cover tightly with a lid and steam for 2-3 minutes until the mussels open. Transfer the mussels to a serving dish using a draining spoon and turn up the heat under the wok. Let it simmer and check for salt. Pour the sauce over the mussels, chop the coriander leaves and scatter over the top.
SAFFRON BRAISED MUSSELS Serves 6
6 Tbsp Olive Oil
3 Anchovy Fillets
1 Red Onion
2 Garlic Cloves
1 Rosemary Sprigs
2 Bay Leaves
2 Red Capsicums, seeded and sliced
330g can Whole Peeled Tomatoes
1/2 cup White Wine
1/2 cup Chicken Stock
Snap the asparagus spears at their most tender point by bending them between the thumb and
forefinger of each hand and slide the asparagus gently into a large pot of boiling salted water. Cook
until just tender about 4 minutes, then drain carefully. Put the asparagus into a mixing bowl. Coarsely
chop the mint and toss together with the asparagus. In a small bowl whisk together the olive oil, lemon
juice and sugar and taste for salt and pepper. Spoon the dressing over the asparagus gently toss
HERBED SALMON, WHITE BEAN PUREE and SPICY CAULIFLOWER SALAD Serves 4
4 Salmon Fillets (about 175g per person)
A little olive oil
Sea salt flakes
Preheat the oven to 180C. Rub the salmon pieces lightly with the olive oil and season with a generous
sprinkling of salt. Place the salmon skin-side down in a baking dish and bake for 8-10 minutes until done.
The cooking time will really depend on the thickness of the fish, but when the salmon has turned a soft
pink colour and the flakes look opaque, they are cooked. Remove from the oven.
WHITE BEAN PUREE
400g can White Beans, drained
2 Garlic Cloves, peeled
2 Rosemary Sprigs
150ml Chicken Stock
1/2 Lemon, for the juice
Salt and Pepper
Puree the beans in a food processor until smooth. Heat the oil in a frying pan over a medium heat. Finely chop the garlic and the rosemary leaves and sauté for 2-3 minutes, until fragrant and the garlic is just turning golden brown.
Pour into the frying pan the pureed white beans and chicken stock, mixing well.
Heat until the stock is all absorbed by the beans and has become smooth and glossy. Add a splash of
olive oil, the lemon juice and taste for salt. You will need to add a little black pepper. Serve warm,
straight from the pan, or make several days in advance and keep stored in the refrigerator.
3 Tbsp Olive Oil
1 Tbsp Red Wine Vinegar
1 Tbsp Capers, washed
1 Red Chilli (small)
2 Cloves Garlic, peeled
3 Spring Onions
A handful of Mint Leaves
Salt and Pepper
Put a large pan of water on to boil for the cauliflower and lightly salt it. Whisk together the olive oil and
red wine vinegar in a small bowl. Finely chop the capers and gherkins and add to the bowl. Seed and
chop the chilli, and finely slice the garlic and mix into the dressing.
Thinly slice the white part of the spring onions and roughly chop the mint leaves. Cut the cauliflower into small florets and tip into the boiling water and cook until tender for 3-4 minutes. Drain well and while it is still warm put it into a large serving bowl add the dressing.
Gently toss the spring onions and mint through the salad and taste for salt and pepper. Spoon the white bean puree into the centre of warmed serving plates and top with the salmon.Serve the cauliflower alongside.
WINES Yealands Estate Gewurztraminer
CHOCOLATE MOUSSE - Makes 4
180 grams Dark Chocolate
80 ml Milk
1 Egg Yolk
4 Egg Whites
60 grams Sugar
Melt the chocolate with the milk in a bowl placed over a pot of barely simmering water.
Do not allow the bottom of the bowl to come in to contact with the water; you just want the
steam to melt it. Add the egg yolk and mix it in until the mixture becomes glossy. Whisk the egg
whites with the sugar to a stiff peak stage. Fold the whites into the chocolate mix one-third at a
time until incorporated.
Pour into a container and refrigerate, preferably overnight. The colour will change from pale chocolate to one that is much deeper. Serve with vanilla flavoured whipped cream and cherries.