AUSTRALIA
I must be on a roll (No, not a bread one!) or a rush as I also just discussed on my radio show, the next BIG A= Australia where I live...and believe me the word BIG does lend itself to this great island continent! And no not just big and deadly Spiders, Snakes and Sharks (and that odd Croc!), but a nation with a big heart as well as a big country. I have explored it from top to bottom and there is nothing on Earth like it, from the Tropical Daintree Rain forest in Queensland to the Great Barrier Reef, to the ancient Aboriginal culture and the Red Center of the Outback to the very cosmopolitan cities of Sydney and Perth. Throw in some excellent wine and food and you got an excellent recipe for a 'Taste of the World' like no other! My recipe for the Aussie section is again on my website and one included in my book 'A Taste of the World'= 'The Great Australian BIGHT'. The last bit includes Shark and Crocodile in the recipe and NOT you on their menu!
The Great Australian ‘Bight’
1kg
Red Emperor fillets
500g
Gummy shark fillets
12
Exmouth Prawns cooked
2
whole cooked Crayfish
200g
Crocodile steak (optional!)
50ml
lemon juice
4
cloves of chopped garlic
400ml
real mayonnaise
100ml
Tomato sauce
Bunch
of parsley
Bunch
of Dill
100ml
olive oil
Cos
and Red coral lettuce
Salt
and pepper
Method
- Marinate Red
Emperor, shark and crocodile in lemon juice, garlic and chopped parsley
for 10 minutes.
- Season and quickly
BBQ
- Chop the dill and
mix in with the mayo and tomato sauce to make a ‘Cocktail’ dipping sauce
- Peel and de-vein the Prawns and
leave whole
- Separate the head
from the crayfish tail, peel and remove the vein, then slice into thick
medallions
- Serve piled on salad
leaves on a platter with your favourite breads, Olives and a chilled
bottle of ‘The Swan Valleys’ finest!
- Chefs Tip: You can
use any seafood you like really, but the shark and crocodile does give this
dish its apt ‘bite’, if you know what I mean!
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