Gary Mehigan

Gary Mehigan

Hi my Fellow Food Obsessed,
I have finally done it! A website which brings all my projects together in one neat little package. My website will hopefully be a place you will visit regularly for ideas, advise, recipes, tips and information about what I am doing throughout the year. From Masterchef to my books, my restaurants and the wonderful brands I represent including Ariston, Citibank, Masterfoods & Brita Water Filters, and my favourite recipes to cook, places to eat, and anything else I think you might like to hear about.  So sign up to my newsletter, and we will send you updates when there are new things/stuff/food to share. So tell your family & friends, and join my food obsession. Happy Eating. Gary.

Serves 4
PREP 25mins
COOK 15mins

 

4 x 500g spatchcocks
1 tsp sea salt flakes
grated rind and juice of 1 lemon, plus lemon wedges, to serve
1 tsp thyme
1 tsp dried oregano

Piri Piri Sauce
4 long red chillies
2 tsp garlic powder
2 tsp smoked paprika
1 tsp dried oregano
1/3 cup (80ml) olive oil
2 tomatoes, roughly chopped
1 avocado, roughly chopped

 


1
  To butterfly spatchcock, place on a flat surface, breast down and cavity facing you. Using kitchen scissors, cut along each side of backbone and remove. Turn over spatchcock and open out to flatten, Repeat with remaining spatchcocks. Reserve backbones to make stock, if you like.

2 To secure spatchcock so it keeps its shape during cooking, insert one bamboo skewer through bird thighs and breasts and another skewer through wings and breasts. Repeat with remaining spatchcocks.

Season spatchcocks well with sea salt flakes, pepper, lemon rind and juice, thyme and oregano. Rub into skin. Set aside. To make piri piri, finely chop chillies. Place in a bowl and add garlic powder, paprika, remaining oregano and pinch of salt. Stir in olive oil.

Preheat a chargrill or a barbecue on high. Cook spatchcocks breast side down for 10 mins, until skin in well browned. Meanwhile, toss to combine tomato and avocado.

Turn spatchcocks and spoon over half of piri piri sauce. Cook for another 5 mins, until cooked through. Serve spatchcocks with tomato and avocado salad, lemon wedges and remaining piri piri sauce.

 

Gary's secrets

 •  Chillies vary in heat. For example, small chillies are extremely hot, whereas long red chillies tend to be quite mild. The seeds are where the heat is found, so the hotter the chilli the more usual it is to remove the seeds and use just the flesh in cooking.

 •  To seed a chilli, use a sharp knife to split it lengthways, then tap out the seeds or slide the knife along the core of the chilli to remove the seeds.

 •  Always wash your hands immediately after handling a chilli, and take care not to wipe your eyes before doing so – make this mistake once and you will never forget the pain!

 •  I tend to use fresh herbs over dried, however herbs such as marjoram, oregano, rosemary and thyme all retain their unique flavours when dried. Drying your own is best, or buy the smallest packets of dried herbs you can find, as they lose their resilience and flavour quickly once opened.

Serves 4
PREP 35mins
COOK 30mins

 

1.2kg green prawns, peeled, deveined
pinch of cayenne pepper
2 eggwhites, plus 1 egg yolk, lightly beaten
1 cup (250ml) thickened cream
finely grated rind and juice of 1/2 lemon
1 fennel bulb, plus 2 tbsp snipped baby fronds
1/4 cup (60ml) extra virgin olive oil
1 star anise
1/2 cup (90g) ligurian olives
1 quantity Pasta Dough, rolled out to second-last machine notch
2 tsp chopped dill

 


1
  Place 400g of prawns, a pinch of salt and cayenne pepper in a food processor. Process until a paste forms. Add eggwhites and process until smooth. Add 1/4 cup of cream and pulse to combine. Add remaining cream and pulse to incorporate. Transfer prawn mousse to a bowl and stir through lemon rind. Place in refrigerator for 30 mins, until firm.

2 Meanwhile, trim and finely dice fennel. Place in a small saucepan on low heat. Add half of snipped fronds, oil, star anise and a pinch of salt. Cook for 15 mins, until tender. Remove from heat and stir through olives. Add lemon juice and season to taste. Set aside.

Cut out twelve 8cm x 12cm rectangles from pasta sheets. Cover with a damp tea towel. Cook pasta sheets one at a time in a large saucepan of salted boiling water for 30-40 secs, until al dente. Carefully remove from boiling water and transfer to a bowl of iced water. Drain on paper towel and pat dry.

Cut out twelve 16cm x 24cm pieces of plastic wrap. Place a pasta sheet in centre of a piece of plastic wrap. Spoon prawn mousse into a piping bag and pipe a 3cm-wide line along short edge of pasta sheet. Brush opposite edge with egg yolk and roll up pasta to enclose mousse. Press edge lightly to seal. Roll up plastic wrap to enclose cannelloni. Twist ends to seal, then roll back and forth on benchtop to make a smooth cylinder (dab a little water on bench to prevent it sticking). Knot twisted ends of plastic wrap to secure. Repeat with remaining pasta, prawn mousse and plastic wrap.

Return saucepan of salted water to boil on high heat. Add cannelloni, reduce heat to medium and simmer for 5 mins, until just firm. Using a slotted spoon, carefully remove cannelloni from pan and drain well. Use kitchen scissors to snip off ends of plastic wrap, then carefully run scissors along length of cannelloni to remove plastic wrap. Using a sharp knife, slice off ends to neaten.

Meanwhile, finely slice remaining prawns. Reheat fennel mixture on medium. Add prawn and cook for 1 min, until opaque. Add remaining fennel fronds and dill. Stir to combine.

 7 Divide cannelloni between serving plates. Spoon over fennel mixture and serve.

 

Gary's secrets

  • Although I love fresh pasta, such as cannelloni, capelletti and ravioli, I’m not a pasta snob – I’m also a big fan of dried pasta. The main differences between the two are that dried pasta takes longer to cook (about 12 minutes rather than 2-3 minutes) and it has a firmer, slightly chewy texture. Because of the texture, I particularly like dried spaghettini, orecchiette and strozzapreti. 

MAKES 15
PREP 30mins
COOK 40mins

 

500g frozen raspberries or blackberries, thawed
1 cup (220g) caster sugar
300ml thickened cream
4 eggs, plus 2 egg yolks
1 tbsp hot water


peanut cookies
120g butter, at room temperature
1/2 cup (110g) sugar
1/2 cup (110g) firmly packed brown sugar
1 egg
1 3/4 cups (260g) plain flour, sifted
1 tsp baking powder
1 cup (190g) dark choc chips
1 1/4 cups (185g) peanuts

 


1
  Place berries and half of sugar in a small non-reactive saucepan on medium heat. Cook, stirring, for 2-3 mins, until sugar dissolves. Bring to boil and cook for 15 mins, until a jam consistency. Remove from heat and cool. Beat cream until soft peaks form. Chill until needed.

2 Place eggs, egg yolks, remaining sugar and hot water in a heatproof bowl. Using an electric mixer, beat until pale and creamy. Set over a pan of simmering water, without touching water. Hand-whisk constantly, scraping inside bowl, for 8-10 mins, until thick.

3 Remove bowl from heat and, using an electric mixer, beat until mixture is cool. Gently fold whipped cream into egg mixture. Very gently fold berry mixture, to create a light rippled effect.

Pour mixture into a shallow dish. Cover with baking paper and freeze for 4 hours or overnight, until firm. Meanwhile, preheat oven to 180c or 160c fan. Line two baking trays with baking paper.

Using an electric mixer, beat butter and sugars until pale and creamy. Add egg. Beat well until combined. Stir through remaining ingredients until a soft dough forms. Roll tablespoons of dough into balls. Place on trays, allowing room for spreading. Flatten slightly.

Bake cookies for 10-12 mins, until  golden. Cool on trays. To assemble sandwiches, place a scoop of berry semifreddo onto one cookie and sandwich together with another. Freeze while joining remaining cookies and half of semifreddo. Serve immediately.

 

 

How to stay connected with Gary Mehigan

Enquiries

Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
This email address is being protected from spambots. You need JavaScript enabled to view it..

 

Subscribe to my newsletter

Get the latest on news and offers direct to your email

FOLLOW GARY