I was snapping the apple bossom a few weeks back and this guy cruised past.
Sea Eagle
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Deep Fried Quail with Lemon and Anchovy Dipping Sauce
I love quail and I love wing dings.
So I thought I would combine the two – well sort of. For those who don’t know wing dings are those little fried pieces of gold that you find in bain maries at servos across the country.
My local butcher always has a god supply of quail from Nubeena, so I grabbed half a doz on the weekend and had a bit of a fry up.
Ingredients:
6x Quail boned and quartered
1 1/2x Cups of Panko Bread Crumbs
1x Egg
2x Egg Yolks
1x Dash of Milk
1x Cup Seasoned Plain Flour
Sauce:
1 x Egg Yolks
1/3 Cup of Sunflower Seed Oil
3 Tbs Olive Oil
1x Tbs Anchovy Oil
1/2 Cup Sour Cream
1x Heaped Tsp Dijon Mustard
White Pepper and Salt to taste.
1x Tbs White Vinegar
Juice of Half a Lemon
3x Tbs Finely Chopped Parsley
10x Anchovy Fillets Finely Chopped (Really depends if you like anchovies or not and how strong they are)
The rind of 1/2 a preserved lemon very finely chopped
White pepper and Salt to taste
Method:
1. Coat quail pieces in flour and dust off excess. Then coat in beated egg and milk mixture and shake off excess. Then coat in breadcrumbs.
2. To make the sauce, in a electric beater combine; egg yolks, vinegar, lemon juice, pepper, and mustard. The very, very slowly add the oils while still whisking. Once the all the oil had been added you should have a nice mayonnaise. Then add the sour cream and combine.
3. To the sauce add the anchovies, parsley, preserved lemon peel and stir well. Let this sit for an hour or so – it is much better when it has been left to stand.
4. Just before you want to serve, heat up a pot of vegetable oil until about 180 degrees C I find on most stove tops use about 3/4 heat. Fry the quail until just golden. It should take 1-2min. If you think they might be under done just let site and they will keep cooking. Serve hot with the sauce.
Fresh Bagels with King Island Triple Cream Brie and Huon Smoked Salmon
Recently the manager at my work went to King Island and asked everyone if they had any cheese requests as he would be visiting the factory store. I ordered two wheels of Seal Bay triple cream brie, one of which I gave to a friend who just had a baby, the other sitting in the fridge waiting for me to decide the best way to make the most of it. I considered baking it to oozy goodness but I think that might have been a little over the top. In the end I decided to bake some bagels and have it with Tasmanian smoked salmon (the packet variety – unlike Sam I don’t/can’t make my own) and fresh little radishes from Salamanca market.
The bagel recipe is so very simple and easy and not time consuming at all.
Ingredients
4 cups of flour (I used Callington wheat flour light sifted)
2 tablespoons of yeast
1 ½ teaspoons salt
1 tablespoon sugar
1 ¼ cups tepid water
Mix all the ingredients together in a bowl to form a dough, then knead on a floured surface for around ten minutes or until smooth and even. Cut the dough into eight equal portions and place on a flour-dusted tray in a warm-ish spot for twenty minutes.
Preheat the oven to 220 celcius.
At this point you can do the traditional rolling out of the bagel (like here) or you can be lazy (and probably very wrong) like me and press a hole through the middle of each ball with your thumb. Let them sit another twenty minutes.
Put a large pot of water on to boil, the once boiling place the bagels in and cook for one minute before turning over and cooking another minute. Take them out of the water with a slotted spoon and place on a lightly oiled oven tray, sprinkle the top with poppy seeds and place in the oven. Cook for ten minutes before turning them over and cooking a further ten minutes. Allow them to sit and cool before eating.
Serve with soft triple cream brie (I probably could have had the cheese softening a lot longer) and Tasmanian smoked salmon. I personally prefer the Huon Aquaculture classic but that’s just me.
Posted in FishTagged bagels, callington mill, king island brie, smoked salmon tasmania recipe, tasmanian blog4 Comments
Scallop Pasty with Saffron Pastry
I’ve had the idea in my head for a while now to make and saffron puff pastry and use it for seafood pies – so I did. This is the first time I have made puff pastry from scratch. If you haven’t made it before I reckon don’t bother – it’s a pain in the arse – just buy it. However I suppose you have to make it if you want to put saffron in it.
Anyway….with the commercial scallop season maybe drawing to a close soon I thought I would make some scallop pasties.
For the Saffron Puff Pastry
Just use a standard puff recipe like this but into the iced water bleed around 10 saffron threads.
For the Filling
Ingredients:
250g Fresh Scallops
16x Spears of Asparagus
Juice and Zest of 1 Lemon
Pepper and Salt
Fresh Thyme
1 Cup of Grated Mozzarella
Method:
1. Roll the pastry flat to about 5mm thick and using a large soup bowl cut out circles of pastry.
2. On one side of the circle of pastry, leaving 1 cm around the edge for when you fold, place a little cheese, then 4 spears of asparagus cut to the length the of the pastry, 5 or 6 scallops, pepper and salt, a few thyme leaves, a sprinkling of lemon zest and a squeeze of lemon juice and a little more cheese.
3. Then wash with egg around the edge of the pastry, fold over, then press down with a fork to seal. Prick the top of the pasty to let steam out.
4. Refrigerate for half and hour then put in an oven at 200 C for about 25mins or until golden.
5. Serve with tomato relish – you might want to add a bit of extra vinegar to your relish as the pasty is pretty full on.
Makes 4
Posted in Blog, FishTagged Saffron Puff Pastry, Scallop Pasty, tasmanian blog, Tassie scallops7 Comments
Scallops on Trevalla with a Ham Hock Sauce and Tarragon Mushy Peas (Surf on Surf)
It was Lottie’s birthday last week and she requested fish for tea so I made a very Tassie stay at home pub style meal – Surf on Surf – I think it was more for me than her in the end. Being winter/spring Tasmanian scallops and Trevalla are still available (I got mine from Mures) so I decided to to those with a ham hock sauce and some mushy peas.
Ham Hock Sauce
Ingredients:
1x Ham Hock
10x Spring Onions Roughly Chopped
3x Cloves of Garlic Chopped
2x Carrots – Chopped
2x Sticks of Celery – Chopped
2x Tbs Black Pepper Corns
10x Parsley Stalks
3x Bay Leaves
2x Sprigs of Thyme
6x Cups of Water
1x Cup White Wine
Salt
Zest of 1 Lemon
1/2 Cup Cream
Juice of 1 lemon
Method:
1. Soften everything (apart from the cream, lemon juice, wine and water) in a large pot in some oil for 15mins.
2. Then turn up the heat and add the white wine and water and bring to the boil. Then reduce to a simmer for 4-6hrs covered. Breaking up the ham hock as you go. Ad salt to taste.
3. Strain and reserve the liquid.
4. Take one cup of the liquid and reduce by half then add the cream and lemon juice simmer for 5min and set aside. You will have some stock left over – it makes a good soup base.
Ingredients
2x 180g Portions of Trevalla – Skin off
10x Scallops
Salt & Pepper
2x Cups of Peas
2x Tbs Chopped Tarragon
2x Tbs White Vinegar
1/2 Brown Onion Finely Chopped
1/3 Cup Cream
Knob of butter
Olive Oil
Method:
1. In a pot, soften the the onion until transparent. Then add the peas and tarragon and cook over a med. heat until done then add the cream and mash half really well and half so just smashed. Then add the vinegar and salt and pepper to taste.
2. Fry off the scallops in a pan very quickly in a little oil and pepper and salt and set aside. It should only take 1-2mins.
3. Then in the same pan cooked the Trevalla – that should only take approx 2mins each side.
Serve the fish on a bed of peas with scallops on top and a bit of the ham hock and lemon sauce. We also had ours with smashed new potatoes.
Posted in Blog, FishTagged Blue eye recipe, ham hock sauce, mushy peas, Tasmanian Scallops, Tassie scallops1 Comment
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