Posted by Super User



1 red onion

60ml extra virgin olive oil

4 bay leaves

2 garlic cloves, finely sliced

Pinch saffron threads

1 carrot, julienned

200ml white wine vinegar

200ml white wine

Cracked black pepper

1 tsp salt

500g large green prawns, peeled

220g aioli

1 handful basil leaves, chopped

8 brioche rolls

1 bunch watercress, washed


Cut onion into 5-millimetre thick wedges. Heat olive oil in a heavy-based saucepan over a low heat. Add onion, bay leaves, garlic and saffron. Cover and cook for 15 minutes or until onion is soft and translucent, stirring occasionally. Do not allow onion to brown.

Add carrot, cover and continue cooking for 15 minutes or until the carrot begins to soften. Add wine vinegar, wine, peppercorns, 200ml water and salt. Bring to boil then reduce heat and simmer for 15 minutes.

Add the peeled prawns and simmer for two minutes or until cooked through. Remove from heat and allow to cool. Strain prawns and vegetables into a bowl, discard bay leaves. Slice the prawns in half lengthways. Add aioli, basil and half the cooking vegetables. Mix well and check the seasoning. Cut the buns open and spoon in a generous serve of prawn mix, squeeze in some watercress and serve.



Posted by Super User


200 gm caster sugar

140 gm sea salt

120 ml gin

40 gm finely grated fresh horseradish (or shop-bought)

1 cup (loosely packed) dill, finely chopped

2 sides skinless ocean trout (about 1.2kg each), pin-bones removed

30 ml olive oil

2 tbsp each finely chopped mint, flat-leaf parsley and chervil

Finely grated rind of 2 lemons

To serve: lemon wedges 

Cucumber pickle

2 tsp fennel seeds

160 ml white wine vinegar

80 ml dry white wine

60 gm caster sugar

2 Lebanese cucumbers, thinly sliced

2 golden shallots, thinly sliced


Combine sugar, salt, gin, horseradish and dill in a bowl (reserve 2 tbsp dill to serve) with plenty of freshly ground black pepper. Spread half the curing mixture in base of a non-reactive dish and place trout on top. Spread over remaining mixture, cover with plastic wrap and refrigerate overnight to cure.

Meanwhile, for cucumber pickle, dry-roast fennel seeds until fragrant (1 minute), then coarsely crush in a mortar and pestle and return to pan. Add vinegar, wine, sugar and 100ml water, season to taste and bring to the boil, then cool to room temperature. Combine cucumber and shallot in a non-reactive container, pour over pickling liquid and refrigerate until chilled.

Preheat oven to 200C. Remove trout from curing mixture, brush off any excess and pat dry with absorbent paper. Place in a roasting pan lined with baking paper and drizzle with oil. Roast until just golden and cooked to your liking (4-6 minutes for medium-rare).

Meanwhile, combine mint, parsley, chervil, lemon rind and reserved dill in a bowl and season to taste. Scatter over trout and serve warm with cucumber pickle and lemon wedges.