Grilled Barra with stir fried veggies ( Recipe by Syl Mavros)

RECIPE: season to taste remembering that the flavours reduce and will intensify. :)

Barra fish fillets:

Sesame oil,

Penut oil or olive oil

Ginger 

Garlic 

Lemongrass

Soy sauce or fish sauce or both

Spring onions

Red chilli and capsicum slice optional 

METHOD:

Chop and sprinkle spices after

Drizzling oils on the bottom of roasting dish

Place fillets and repeat

 bake at 250c till golden 

Stir fry veggies

Snow peas

Asparagus or broccolini or both

Zucchini

Beanshoots

Red capsicum

Chicken stock (powdered)

Spring onions

Ginger

Fish sauce

Soy sauce

Sweet soy sauce

Garlic

Seasame seeds 

Sesame oil

Olive or Penut oil 

METHOD:

Heat oils (not too much) in pan add ginger, garlic, sesame, seeds some soy sauce and toss all veggies in except beanshoots.

Stir fry tossing till coated and glossy add sweet soy, sauce fish sauce to add moisture and chicken stock to dissolve. 

Toss till coated and shiny but still crisp. Take off the heat add beanshoots and toss. 

When fish is cooked place veggies around fish pour in juices and serve. 

Alternatively make foil steam cups (leave the tops open). The same process for seasoning as baking. Place fish put in steamer (my rice cooker is always perfect). Place the same seasoning into the water and steam. You can't over cook it this way so don't worry. :) Enjoy! #fishrecipes

Shortbread with chocolate and Pastachio nuts

Ingredients 

* Flour for all uses: 700g.

* Unsalted butter: 400 g.

* pistachio 300 g. 

* Egg yolks: 2

* Icing sugar: 150 g.

* Cognac: 50 ml

* Baking powder: 2 teaspoons

* Vanilla sugar 1teaspoon

* For chocolate

* Chocolate chips  250 g.

*  coconut oil 100 g.

* Fresh cream 120 ml

*Whole Pastchio nuts for decoration

Method

1. Leave the butter out of the refrigerator for one night. lightly roasted the Pastachio nuts in the oven or nonstick pan. Place in a blender and blend until they are finely chopped and allow to cool.

2. Beat the butter and sugar on medium speed mixer, for quite a while until pale and fluffy. At the end add one by one egg yolks and continue beating at low speed. Remove the bowl, add the brandy, vanilla, baking powder and Pastachios and mix the ingredients by hand.

3. Then add the flour little by little and knead gently. Once the dough get the amount of flour that indicates the recipe leave 1 1/2 hour to rest. Then, if necessary, add a little more flour (the dough should be quite soft, but coined).

4. Meanwhile Butter a sheet metal and shape in to small biscuts. Bake in preheated oven at 180 ° C, 20-30, until golden brown and a little burst their surface.

5. After removing the biscuts from the oven, leave them to stand on  a baking sheets. Prepare coating materials boiling in a bain marie and immerse it in the small biscuts one at a time  And decorate with Pastachio , let them cool down for one night and move the platter.

Apple sultanas and cherry mini Muffins

ingredients

* 1 1/2 cups (225g) self-raising flour

* 1/2 cup (115g) caster sugar

* 1/4 cup of sultanas 

* 1/4 cup of chopped cherries

* 1tsp of Baking powder

* 1/2 tsp cinnamon

* 3/4 cup (180ml) buttermilk

* 1 egg

* 1/2 cup (125ml) vegetable oil

* 2 Granny Smith apples

method

1. Measure out all the ingredients and preheat the oven to 180°C (160°C fan-forced). Line a muffin tin with 10 muffin paper cases.

2. In a bowl, combine the flour, sugar and cinnamon. Then combine the buttermilk, egg and vegetable oil in a jug and whisk well.

3. Pour the wet ingredients into the dry and gently fold together.

4. Peel and dice the apples into small pieces, then fold them through too. Spoon into muffin cases and bake for 20 minutes. Remove the muffins from the oven and place on a wire cooling rack.