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PREP 25mins plus marinating
4 x 150g salmon fillets
1 1/2 tbsp mirin
1 tbsp brown rice miso paste
2 cups (160g) beansprouts, washed
1 cup coriander leaves, plus extra to serve
1 cup mint
2 lebanese cucumbers
1 tbsp sesame seeds
1 tbsp black sesame seeds
1 tbsp pickled ginger
2 tbsp olive oil
2 garlic cloves, thinly sliced lime cheeks, to serve
1 eschalot, finely chopped
1 tbsp tamari
1 tbsp rice wine vinegar
1 tbsp olive oil
1 tbsp sesame oil
1/2 tsp sugar
pinch of japanese mustard powder or wasabi powder
Tips: Brown rice miso paste, also labelled as genmai miso paste, is sold at health food stores and selected Asian grocers.
1 Using a long sharp knife, slice skin of salmon. Use fingers to feel for pin bones and use fish tweezers to pull from salmon. Place fish on a tray. Stir to combine mirin and miso paste in a small bowl. Brush marinade over salmon, cover loosely with plastic wrap and chill for 30 mins.
2 Meanwhile, pinch straggly brown ends from beansprouts. Place beansprouts and herbs in a bowl of iced water to keep crisp.
3 Peel alternative strips of skin from cucumber and cut diagonally into thick slices. Combine beansprouts, herbs, cucumber and half of sesame seeds. Add pickled ginger with half of dressing and toss to combine.
4 Heat half of oil in a small frying pan on medium. Add garlic and cook for 30-40 secs, until light golden brown and crisp. Remove with a slotted spoon and drain on paper towl. Set aside.
5 Brush a chargrill with remaining oil and heat on medium. Cook salmon, brushing with marinade, for 6 mins, until cooked. Top with salmon, garlic, remaining seeds and extra coriander. Serve with lime cheeks and remaining dressing.
• I love both ocean trout and salmon. They are similar in colour, texture and flavour, and are packed full of healthy omega-3 fatty acids.
• We are quite used to eating sashimi, and these days eating both salmon and ocean trout pink, or even rare, is no problem for many of us.
2 tbsp cumin seeds
2 tsp fennel seeds
1/4 cup (35g) sesame seeds
800g large potatoes, washed
1 garlic bulb, broken into cloves
2 tsp black sea salt flakes
1/4 cup (60ml) olive oil
1 tbsp dijon mustard
2 tsp white balsamic vinegar
1 tsp salt
300ml light olive oil
1/2 bunch flat leaf parsley, leaves only, chopped
1/2 bunch dill, leaves only, chopped
1-2 tsp lime juice
Tips: Visit www.ecofarms.com.au for black salt, or use white sea salt flakes instead.
• Half of this mayonnaise is plenty to serve with the wedges. Store the rest in an airtight container in the fridge for up to a week. It tastes great on sandwiches or as a dressing.
1 Preheat oven to 200c or 180c fan. Using a mortar and pestle, pound cumin and fennel seeds until coarsely ground. Stir in sesame seeds and a little freshly ground black pepper.
2 Cut potatoes lengthways into thick wedges. Place in a bowl and add seed mixture, garlic cloves and black salt. Using hands, toss to coat wedges thoroughly.
3 Heat oil in a heavy-based roasting pan on medium. Add potato mixture and cook, turning, for 2-3 mins, until starting to brown. Transfer to oven and bake for 45 mins, until crisp and golden.
4 Meanwhile, to make mayonnaise, place egg, mustard, vinegar, salt and half of oil in a food processor. Process until creamy. Alternatively, use a large bowl and stick in blender to blend until creamy. Slowly pour in remaining oil and process until thickened.
5 Add herbs and process until mayonnaise is smooth and tinted green. Add lime juice to taste. Serve hot wedges and garlic with herb mayonnaise alongside.
• Potatoes are available all year round, but new potatoes are the best. The flavour changes as they get older and become more sugary, which makes it hard to guarantee great results.
• Sebago and desiree potatoes are good all-rounders. Waxy potatoes, such as bintje, dutch cream and kipflers, have a buttery flavour and firm yellow appearance when cooked, and are ideal for frying, roasting and boiling. Floury potatoes that are good for roasting or mashing include coliban and king edward.
• I recommend using natural sea salt for cooking, as it contains essential trace elements. Good quality sea salt flakes, which tend to be more expensive, are best for final seasoning and at the table
• Naturally occurring salts take their colour from the environment. You can find pink salt from the Murray River, grey salt from the Guérande region in France, and black salt, like the one I’ve used here, from Cyprus.
3/4 cup (120g) raisins
3/4 cup (120g) sultanas
100g glace cherries
1/3 cup (55g) chopped mixed peel
finely grated rind and juice of 2 lemons
finely grated rind and juice of 2 oranges
1/2 cup (125ml) stout
1/2 cup (125ml) brandy
1 cup (125g) almond meal
120g suet mix (from supermarkets)
1 2/3 cups (120g) fresh white breadcrumbs
1/2 cup (110g) firmly packed brown sugar
80g plain flour
3/4 cup (120g) blanched almonds
1/2 cup (60g) chopped hazelnuts
1 tbsp mixed spice
1 tsp grated nutmeg
1/4 cup (60ml) milk
2 eggs, lightly beaten
1 tbsp butter Brandy Custard, to serve
Tip: You can make this pudding up to four months ahead. Cool completely, cover with foil and store in an airtight container in the fridge. To reheat, steam for one hour. • This pud is also good with brandy butter. Using an electric mixer, beat 125g softened unsalted butter, 1/4 cup pure icing sugar and 1 tbsp brandy, until light and fluffy.
1 Combine raisins, sultanas, cherries, currants, peel, and lemon and orange rind and juice in a bowl. Pour over stout and brandy. Cover with plastic wrap and refrigerate for 24 hrs.
2 Add dry ingredients, nuts, spices, milk and egg to dried fruit mixture. Mix well. Cover with plastic wrap and refrigerate for 2-3 days.
3 Melt butter and use to grease a 2L pudding basin. Line base with baking paper. Spoon mixture into prepared basin. Make a pleat in centre of a sheet of baking paper and a sheet of foil. Cover basin with paper, then foil and secure with kitchen string.
4 Place a trivet or upturned heatproof plate in base of a large saucepan. Place pudding basin on trivet. Pour enough boiling water into pan to come halfway up side of basin. Cover and steam on low heat, topping up water as needed, for 6-8 hrs, until pudding is firm and dark brown.
5 Remove from pan and stand for 5 mins. Turn out onto a plate and serve with brandy custard.
• For a darker pudding, add 60g treacle to the dried fruit mixture with the stout and brandy. If reheating before serving, steam for 2 hours instead of just one.
• Christmas pudding is always better when it’s made well in advance, as the flavours of the fruit, spice and alcohol come together and take it to another level. At my restaurant, Fenix, we make our puds at least six months ahead.