CRAB SALAD WITH WHITE SOY DRESSING

This salad is all about the beautiful, fresh crab. Recipe by chef Ryan Squires

INGREDIENTS

• 2 x 750g live MV Dubrovnik Main Beach spanner crabs or local live spanner crabs
• 2 cos lettuce hearts, halved
• 150g green beans, blanched, sliced
• 2 tbs toasted white sesame seeds
• Micro mint and trout roe, to serve

Dressing

• 1 egg yolk
• 1 tsp mustard
• 1/2 garlic clove, finely grated
• 1 tsp white soy sauce (substitute apple cider vinegar)
• 1 tsp nutritional yeast flakes (from health food stores)
• 1 tsp fish sauce
• Juice of 1/2 a lemon
• 1/4 cup (60ml) grapeseed oil

• METHOD

  • 1
    Freeze crabs for 30-60 minutes to put them to sleep. Bring a large pan of water to the boil.
  • 2
    Place the crabs face-down on a chopping board. Holding the body with a tea towel and using the point of a sharp knife, make an incision through each eye of the crabs, about 5cm deep; this is the most humane way to dispatch them.
  • 3
    Boil for 10 minutes, then transfer to a wire rack and freeze for 15 minutes to stop the cooking process. Remove shells, then remove crab meat from body and claws, discarding shells.
  • 4
    For the dressing, combine egg yolk, mustard, garlic, soy, yeast, fish sauce and lemon juice in a bowl. Slowly add oil, whisking to combine. Set aside.
  • 5
    Brush cos with dressing and place on plates. Top with beans, crab and a little more dressing. Season. Top with sesame, mint and roe to serve.

NOODLES WITH POACHED CHICKEN

KELP NOODLES WITH POACHED CHICKEN AND MISO

kelp noodles with poached chicken and miso dressing is a paleo wonder that can restore balance to your weekly meals.

INGREDIENTS

• 1L (4 cups) chicken stock
• 1 bunch coriander, leaves picked, roots reserved
• 10cm piece ginger, halved
• 1 tbs fish sauce
• 4 x 200g skinless chicken breast fillets
• 2 tbs each white (shiro) miso paste, brown rice vinegar and mirin (all from Asian food stores )
• 1 tbs coconut oil
• Juice of 1 lime
• 2 x 340g packets kelp noodles (we used Sea Tangle Kelp Noodles from Asian food stores), rinsed, drained
• 2 cups (100g) bean sprouts
• 2 long red chillies, thinly sliced on an angle
• 4 spring onions, thinly sliced on an angle
• 1 telegraph cucumber, halved, seeds removed, thinly sliced on an angle
• 4 sprigs Thai basil, leaves picked

• METHOD

  • 1
    Bring the stock, coriander root, ginger, fish sauce and 1L (4 cups) water to the boil in a large saucepan. Add the chicken, remove pan from heat, then cover with a lid. Stand for 30 minutes or until chicken is white and cooked through.
  • 2
    Place miso, vinegar, mirin, coconut oil and 2 tbs poaching liquid in a saucepan over low heat and cook, stirring, for 4 minutes or until smooth. Remove from heat, stir in lime juice and cool slightly.
  • 3
    Remove chicken from pan, discarding liquid, and shred. Toss noodles, bean sprouts and half the chilli and dressing on a platter. Top with chicken, spring onion, cucumber, basil and coriander leaves, and remaining chilli. Drizzle with remaining dressing to serve.

STEAMED ROCK LOBSTER WITH SAKE AND EGGWHITE RIBBONS

Inspired Recipes

   

This Asian flavoured steamed lobster dish is guaranteed to impress at your next dinner party. Recipe by chefs Mike Eggert and Jemma Whiteman.

INGREDIENTS

• 1-1.5kg live Australian rock lobster
• 1/2 bunch spring onions, cut into 3cm pieces
• 3 garlic cloves, thinly sliced
• 2cm (10g) piece ginger, cut into matchsticks
• 200ml sake
• 1/4 cup (60ml) extra virgin olive oil
• Large pinch of ground white pepper
• 1 lemon, cut into wedges
• 1 cup (250ml) chicken stock
• 1/4 cup (60ml) white soy sauce (from Asian food shops) or 2 tbs soy sauce
• 3 eggwhites, lightly beaten
• 1/2 bunch coriander sprigs
• Steamed jasmine rice, chopped long red chilli, finely chopped ginger, Sichuan pepper and soy sauce, to serve

• METHOD

  • 1
    Place lobster in the freezer for 45 minutes (this will put it to sleep). Place on its back on a flat, non-slip work surface with claws tied to expose the under-surface. Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the halves. Remove and discard the dark intestinal vein, stomach sac and gills.
  • 2
    Place lobster on a plate, flesh-side up. Arrange spring onion, garlic and ginger over, then drizzle with sake and oil. Season with pepper. Place lemon next to the lobster and place in a steamer over a wok or a saucepan of simmering water. Steam for 7-10 minutes or until shell is orange and flesh is white and tender. (If lobster halves don’t fit in your steamer, steam in two batches.)
  • 3
    Set the lobster aside and transfer the remaining liquid to a saucepan over medium-high heat. Add stock and soy, and bring to a simmer. Stir, then add eggwhite, continuing to stir constantly, and cook for 1 minute or until ribbons form.
  • 4
    Place lobster halves on a serving platter. Top with broth and scatter with coriander, then serve with rice, steamed lemon wedges and combined chilli, ginger, Sichuan pepper and soy.

A light and easy sushi bowl to help kickstart your week of healthy eating.

 BROWN RICE AND SMOKED SALMON SUSHI BOWLS

INGREDIENTS

• 150g brown rice
• 2 tbs rice vinegar
• 1 tsp mirin
• 1 tbs soy sauce
• 1/2 tbs each white and black sesame seeds, plus extra to serve
• 11/2 tbs mayonnaise
• 1 tsp Sriracha
• Juice of 1/2 lime, plus lime wedges to serve
• 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
• 140g smoked salmon
• 1/2 avocado, cut into thin slices
• 200g frozen edamame pods, blanched
• 2 tsp pickled ginger

• METHOD

  • 1
    Cook the rice according to packet instructions, then drain and set aside.
  • 2
    Combine the rice vinegar, mirin and soy sauce in a bowl. Add the rice and toss to coat, then sprinkle in the sesame seeds. Set aside.
  • 3
    Combine the mayonnaise, Sriracha, lime juice and coriander in a small bowl. Divide the rice among two serving bowls and top with smoked salmon, spicy mayonnaise, avocado, edamame, ginger and extra coriander leaves
  • 4
    Sprinkle over extra sesame seeds and serve with lime wedges to squeeze over.

SOY-POACHED CHICKEN WITH LEMONGRASS BROWN RICE

This fragrant dish is not only easy to make

This fragrant dish is not only easy to make, simply put everything in a pot and a saucepan and wait for the magic to happen, but it's also downright tasty too.

INGREDIENTS

• 1.6kg whole chicken
• 1 garlic bulb, halved diagonally
• 100g ginger (unpeeled), thinly sliced
• 1 red onion, halved
• 4 kaffir lime leaves, bruised
• 1 lemongrass stalk (white part only), halved lengthways
• 2 cups (500ml) soy sauce
• 1 cup (250ml) rice wine vinegar
• 1 bunch coriander, roots scraped and washed, finely chopped, leaves picked
• 2 long green chillies, halved lengthways, plus extra thinly sliced to serve
• Vietnamese mint leaves, Thai basil leaves, bean sprouts and lime wedges, to serve

Lemongrass rice

• 2 cups (400g) brown rice
• 1 lemongrass stalk (white part only), bruised
• 4 thin slices ginger
• 2 kaffir lime leaves, bruised

• METHOD

  • 1
    Place the chicken, garlic, ginger, onion, kaffir lime, lemongrass, soy, vinegar, coriander root and chilli in a large pan with a lid and add enough cold water to cover.
  • 2
    Place over high heat and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, then remove the pan from the heat.
  • 3
    Set aside 1 1/2 cups (375ml) cooking liquid for rice, then cover pan and set aside for 1 hour or until the chicken is cooked through.
  • 4
    Meanwhile, for the lemongrass rice, place the rice, reserved cooking liquid and 2 1/2 cups (625ml) water in a saucepan with a lid.
  • 5
    Add lemongrass, ginger and lime leaves, then place over high heat and bring to the boil. Cover, then reduce heat to low and simmer for 35-40 minutes until rice is tender. Set aside, covered, for 10 minutes, then fluff with a fork.
  • 6
    Remove chicken from stock and cut into pieces. Serve on rice with chilli, reserved coriander leaves, Vietnamese mint, Thai basil, bean sprouts and lime wedges.

A great green sauce for a great steak.

BEEF TAGLIATA WITH CAVOLO NERO DRESSING

INGREDIENTS

• 2 tbs extra virgin olive oil
• 1 garlic clove, crushed
• 2 x 300g rump steaks
• Green salad to serve

Cavolo nero dressing

• 1 bunch cavolo nero (or kale), leaves trimmed and stems discarded
• ¼ cup (60ml) extra virgin olive oil
• ½ garlic clove, crushed
• 2 tbs white balsamic vinegar or white wine vinegar

• METHOD

  • 1
    For the dressing, bring a saucepan of water to the boil over high heat. Add the cavolo nero and cook for 30 seconds, then drain and refresh in ice water. Drain and use muslin or a clean Chux to squeeze out excess liquid. Place in a food processor with remaining dressing ingredients. Whiz to form a rough paste. Season to taste and set aside.
  • 2
    ombine the oil and garlic, then season with salt and freshly ground black pepper. Spread over the steaks.
  • 3
    Heat a chargrill pan over high heat. Add the steaks and cook for 3-4 minutes a side for medium-rare. Rest for 5 minutes, lightly covered in foil.
  • 4
    Slice steak, top with cavolo nero dressing and serve with green salad.

Sometimes the most simple recipes are the most delicious. Try this modern take on the roast chicken served with pasta, you won't be disappointed.

MISO BUTTER CHICKEN WITH ROAST CARROTS AND SPAGHETTI

Sometimes the most simple recipes are the most delicious.

INGREDIENTS

• 1.4kg whole chicken, butterflied
• 1/3 cup (105g) white (shiro) miso paste
• 100g unsalted butter, softened
• 3 garlic cloves, chopped
• 1 large bunch baby (Dutch) carrots, blanched, trimmed, tops reserved
• 400g spaghetti (we used Woolworths Macro organic spaghetti)

• METHOD

  • 1
    Preheat oven to 200°C. Place chicken on a baking tray. Combine miso and 70g butter in a bowl with two-thirds garlic. Run your fingers under the skin of the breast and thigh to loosen, being careful not to tear skin. Rub butter mixture under skin onto breast and thigh. Season.
  • 2
    Place carrots around chicken and roast for 35 minutes or until juices run clear when thigh is pierced. Cook pasta in a pan of boiling salted water according to packet instructions.
  • 3
    Melt remaining 30g butter in a frypan over medium heat. Cook remaining garlic, stirring, for 2 minutes or until fragrant.
  • 4
    Roughly chop carrot tops, add to pan and cook for 2 minutes or until wilted. Season with salt. Pour chicken roasting juices into pan and scrape any remaining miso on tray into pan.
  • 5
    Add pasta and toss to coat. Cut the chicken into pieces and remove from bone. Serve with pasta and carrots.