Recipes

  • Scallops & prawns with asparagus

    Scallops & prawns with asparagus

    This simple celebration of spring is a versatile idea that can be readily adapted to suit available ingredients.

    Until he retired in 1996, famed Swiss Chef Fredy Girardet ran a Michelin 3 star restaurant in Crissier. His first book, Cuisine Spontanee was published in 1982. It is only in recent years that he’s released the second!

    Girardet is noted for his light but detailed touch. Some recipes have been described as “daunting in their detail” but even though the instructions are explicit and detailed, they leave little room for error. The recipes in Cuisine Spontanee are achievable and the results exceptional. Girardet’s original features grilled scallops, langoustines and asparagus. Sweet, new season’s scallops and asparagus are now in the shops but exotic crustaceans might be harder to find for those outside large centres. Frozen green King prawns are a more than fair substitute, but if you do have access to Moreton Bay bugs, baby marron or their kin do take advantage.

    Using this basic idea you could make a bountiful seafood and spring greens platter using a variety of bivalves and crustaceans accompanied by tender asparagus (white and green) and even snow peas. Double or triple the seafood and greens if you need to feed many. There is enough dressing for at least double the quantity. Magnificent with 2006 Craggy Range Old Renwick Sauvignon Blanc

    The Recipe

    Seared scallops and prawns with asparagus
    12 fresh scallops, cleaned
    12 frozen, green King prawns, shelled (tail piece intact) and deveined
    12 spears asparagus, woody end snapped off and trimmed
    4 tbsp lemon juice (1 large, ripe lemon should be enough)
    4 tbsp olive oil
    1 tbsp, heaped, fresh chopped dill
    Salt and pepper
    Pat the prepared scallops and prawns dry with paper towel. Season well with salt and pepper.
    Cook the asparagus in simmering water, lid off, until just tender – about 4 minutes. Drain, refresh under cold water and pat dry. Do this at the last minute so the spears are still warm.
    Put the lemon juice, pepper and salt to taste in a small saucepan. Whisk in the olive oil and warm the vinaigrette through. Add the dill. Keep just warm.
    Meanwhile heat a very thin film of olive oil in a non-stick fry pan and cook the scallops and prawns over high heat for about a minute, turning once. They should be nicely coloured and just cooked through.
    To serve: Arrange the asparagus on a serving plate. Pop the prawns and scallops to one end and pour the warm dill vinaigrette all over. Serve at once.

  • Smoked chicken salad

    Smoked chicken salad

    Here’s a life saver – a recipe of infinite variety and tastiness.


    Even over the last month, when time to spend on catering has been at a minimum, three different versions have emerged from the kitchen. The constants are a smoky flavoured bird (either chicken or quail, but duck would be great too), a mayonnaise-based dressing and Italian prosciutto or grilled pancetta. For ease butterflied and smoked quail or smoked chicken meat turn very nice tricks. If there’s time to cook, I’ll marinate chicken thighs in smoked paprika, olive oil, ground pepper and salt flakes and cook them in a single layer in a roasting pan for 25 minutes.

    Best’s Mayonnaise (the jar with the blue lid) is the best commercial preparation on the shelves. The smoky theme can continue into the dressing with the addition of smoked paprika as well as Dijon mustard and squeeze of lemon. At other times red pepper relish (available in jars) sparks up the humble bottled mayo.

    The choice of prosciutto (left in its natural state) or pancetta (grilled till crisp) will probably depend on ready availability. Either is delicious.

    Rocket usually gets a gig because it is the tastiest of all the green leaves with its nutty pepperiness. It has wintered over very well in the garden and now there are extra tasty and prettily veined flowers to sprinkle over the top. Sometimes waxy potatoes sneak into the salad, but only if I have time; ditto roasted and vinaigrette-dressed red pepper strips. A ripe avocado doesn’t go astray; neither do quarters of mini Roma tomatoes if there is no time to roast the peppers.

    Team up with 2007 Spring Vale Pinot Gris for a lively summer combination.

    The Recipe

    Smoked chicken salad (serves 2-3)
    1 large smoked chicken breast, cut into thin slices
    big handful rocket leaves, plus flowers if available
    8 mini Roma tomatoes, cut into quarters
    1 large avocado, cut into chunks
    8 thin slices pancetta
    Place a sheet of foil on a grill tray. Lay the slices of pancetta on top. Grill under high heat, turning once until the pancetta is golden on the edges. Cool on paper towel. As the pancetta cools it will crisp up. Break it up into pieces with your hands.
    Toss together the smoked chicken, rocket leaves, tomatoes, avocado and pancetta.
    Sprinkle the salad with the rocket flowers if available. Drizzle with the mayonnaise dressing and serve at once.
    For the mayonnaise dressing:
    half cup Best’s Mayonnaise
    1 tsp Dijon mustard
    one-quarter tsp Spanish smoked paprika
    generous squeeze lemon juice
    Mix all together and thin with a little hot water so that it is a fluid, dolloping consistency.

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