New years eve recipes

Starter 1

Lemon grass skewers

Ingredients

8 thin sticks of lemongrass

500g snapper fillet skin off

16 x medium to large green prawns peeled

Satay Marinade:

100g toasted cashews

2 x lge red chillies

2 tbl spoons sweet chilli sauce

2 tbl spoons peanut butter

Juice of 1 lime

250 ml coconut cream

2 tbl spoons soy sauce

 

Method:

Cube up snapper fillets roughly the same size as the prawns. Using a sharp knife cut the smaller end of the lemongrass to a 45 degree angle, skewer prawn then fish and repeat the process once, set aside in the fridge.

 To make marinade get out either your mortar and pestle or blender, add cashews and chillies pound or blitz until paste now add chilli sauce and peanut butter mix well add lime juice, coconut cream and season with soy sauce

 Get skewers out of fridge and brush with marinade both sides grill 2 minutes either side, on barbecue plate or char, serve as starter or great lunch option with side salad.

 

Starter 2

Anchovy marinated lamb rack

Ingredients

2 x 8 bone lamb rack or 16 lamb cutlets

10 anchovies

3 x garlic cloves

1 tbl spoon sea salt

2 x lemons zest and juice

3 tbl spoons Olive oil

 

method

firstly portion lamb racks into individual cutlets and place in fridge while preparing the marinade

 

To prepare marinade place garlic and seasalt into mortar and pestle or blender and roughly mash add anchovy and lemon zest give another good mash to combine then finish with lemon juice and olive oil.

 

Poor over lamb and marinade for 2-4 hrs, have barbecue preheated to a medium to high heat, and cook cutlets for 4minutes either side and rest for 4minutes, serve individually with a yoghurt dipper or with side salad as an entree meal.

 

 

 

Watermelon punch

 Ingredients

1 x lge long watermelon

1x cheap champagne

1 x Malibu

1 x vodka

500ml pineapple juice

2 cups pineapple dice

2 cups watermelon dice

 

Method

In preparing the watermelon spend a bit of time on it and have patience as the end result will make for a ripping party. Work out which is the wider end of the melon because this will be the base, cut of some of the bottom ensuring not to hit pink flesh so as to prevent seepage once hollowed and full, now remove top giving you a good sized circumference, using a fillet knife follow the outside of the pink all the way around make a cross section and hollow out with ice cream scoop.

 

Add all ingredients and stir well, best served in punch cups over crushed ice

 

5kg barrel swordfish

This one is not for the faint hearted its for the big boys with the big toys.

Ingredients:

5kg swordfish

Marinade:

250g grated ginger

1 cup soy sauce

5 limes zested

5 lemons zested

2 limes juiced

2 lemons juiced

Salt and pepper

 

Method

Season swordfish, with salt, pepper and olive oil, and cook on medium heat on flat plate of the barbecue, sealing all 4 sides for 5-6minutes each close lid and let cook for a further 35-40 minutes

 

For the marinade combine all ingredients together

 

Then remove and cover with ginger soy marinade let rest for 20minutes before serving