Barbequed 'Barra'
4-6 Barra Fillets
2 tbsp – white wine vinegar
1 orange (zest) and juice
25g seeded mustard
85ml olive oil
85ml canola oil
Sea salt & black pepper (to taste)
Salad
3 large avocados (diced)
1 red onion (finely diced)
110g semi-dried tomatoes
½ bunch chives (cut 2cm length)
- Place the barra fillets on the bbq (flesh down), baste with olive oil, season, when half cooked turn on skin side to crisp.
- Mix together the wine, orange juice, finely grated zest and the seeded mustard in a bowl, whisk in the combined oils and seasons.
- Refrigerate-ready to serve.
- Place the avocado salad in the centre of the plate, place the barra fillets on the top, drizzle the orange dressing around the edge of the plate.
Recipes by Executive Chef,
Deberah Healy,
Morgans Seafood Restaurant
Moreton Bay Bugs
Allow a 500g bug per person for a main course
2 Lge red chillies
– seeded, finely chopped
3 cloves garlic
500g butter
– unsalted, room temperature
25ml fresh lemon juice
25ml Brandy
15g rosemary
Season with freshly ground pepper
1 Lge butternut pumpkin diced
into large pieces, toss in olive oil
and roast in oven
1 sm red onion, sliced
500g rocket
2 lge red capsicums, roasted
(skin and seeds removed, slice into thin strips)
Balsamic dressing to finish
- Crush garlic with a little sea salt, pound chillies using mortar and pestle then place in a bowl with butter, lemon juice, brandy, rosemary and a little freshly ground black pepper.
- Mix well.
- Spread the butter mix over the bug halves quite thick, place butter-side-down on a flat grill (or bbq) and make sure your heat is set to medium.
- Place a lid over the top and cook for a couple of minutes until bugs shells have turned bright orange.
- Turn over to cook and if you like a little spice baste again with the chilli butter.
Recipes by Executive Chef,
Deberah Healy,
Morgans Seafood Restaurant
Rosemary Grilled BBQ Sea Mullet
600g mullet fillets*
250ml olive oil
Juice of 1 lemon
25g capers (in brine drained & rinsed)
6 tsp, chopped rosemary
1/2 tsp dried chilli flakes
2 cloves crushed garlic
Juice 1/2 lemon
100ml red wine vinegar
300ml olive oil
Salt and pepper
(Mix all ingredients in a bowl and shake to combine)
*Whole mullet can be used as an alternative
- Make up the marinade by mixing the above ingredients together then rub into the mullet fillets.
- Rest for 2 hours in the fridge.
- Toss the salad ingredients together, drizzle with red wine vinaigrette.
- Place the fillets of mullet on the bbq.
- When half cooked on one side, turn on other side to finish.
- To serve, divide the salad among 4 plates and place the cooked fillets on top.
Recipes by Executive Chef,
Deberah Healy,
Morgans Seafood Restaurant
Grilled Prawns & Toasted Sourdough
Marinade
200ml Olive Oil
20ml Lemon Juice
2 Tsp Thyme – chopped
2 Pinches Chilli Flakes
Salad
1 Avocado, diced
2 Bunches Baby Watercress
2 Whole Roasted Baby Beets cut into 3/4
50g Semi Dried Tomatoes
Bocconcini Peals (cheese) find it in the deli section
Chive Oil
1/2 Bunch Chives – chopped
Add 1/2 cup of olive oil and blend to make a fine paste, season to taste
- Toast sourdough (in toaster or oven). Brush with olive oil, rosemary and top with salad ingredients.
- Peel and skewer green (uncooked) prawns. Place on grill or barbeque until they turn a light pink/red and also making sure that the translucent parts have turned white or pink (remember seafood continues to cook when you take it off the plate).
- Use a pastry brush and brush with a light coating of olive oil, turning the prawn skewers only once. If you have used large prawns you may need to cover them with a saucepan lid so they cook right through.
- Arrange salad on top of the toasted sourdough and top with the skewered prawns (4) per skewer and drizzle with chive oil on the plate for finishing touch.
Recipes by Executive Chef,
Deberah Healy,
Morgans Seafood Restaurant
Snap-fried Cuttlefish
2 Kg whole cuttlefish (Squid can be used as an alternative)
250g Crumbs, flavoured with dried
2 eggs, whole
1 cup of milk
thyme, sesame seeds & chili flakes
Aioli
6 cloves crushed garlic
Pinch sea salt
4 egg yolks
2 cups light olive oil
100ml balsamic vinegar
Salad
400g English spinach
1/2 Spanish onion
100g semi-dried tomatoes
100g feta cheese, diced
50g toasted almonds, roughly chopped
- Clean the cuttlefish (take out the gizzard, tentacles, wash it and peel off the outer skin by starting at the wings and pulling them away from you, then take a sharp knife and make a small incision from the top of the white flesh and peel away the thin skin, turn it inside out and do the same), slice flesh into thin strips.
- Make and egg wash (using 2 eggs and 1 cup of milk), flour cuttlefish, then egg wash, then crumb.
- Toast sourdough (in toaster or oven). Brush with olive oil, rosemary and top with salad ingredients.
Recipes by Executive Chef,
Deberah Healy,
Morgans Seafood Restaurant
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