Christmas Food with Don Hancey
Don Hancey WA’s Food Ambassador joins Tony to talk about Christmas Lunch, what are the must haves?
What is the best way to cook at roast pork with the perfect crackling?
And so much more.
Here are some of Don’s great recipes to try:
PEARL MEAT CEVICHE AND PEARL TOMATO SALAD
SERVES 2- 4
For the ceviche dressing
2 tablespoons lime juice
1 teaspoons castor sugar
¼ teaspoon salt
Combine the lime juice, sugar and salt and stir until the sugar dissolves, set aside.
For the pearl meat
2 large pearl meat
1 tablespoon pearl tomatoes
Cut pearl meat into fine dice. Mix pearl meat and tomatoes with ceviche dressing, cover and refrigerate for 10 minutes.
Arrange the ceviche onto pearl shells.
CHAMPAGNE POACHED WEST AUSTRALIAN SEAFOOD
SALAD, LEMON MYRTLE MAYO
2 western rock lobster (raw, shelled)
200 grams west australian fish fillet (pieces)
8 west australian scallops
200 grams north west squid cleaned & cut into rings
12 west australian shark bay king or tiger prawns (raw, peeled)
500 grams west australian mussels
Parsley to garnish
3 litres water
50 millilitres white wine vinegar
50 grams western salt Lake Deborah
Rind from 1 lemon
Juice from 1 lemon
3 stalks of celery
Salt and pepper to taste
Put all poaching liquor ingredients in a pot, bring to boil and simmer. Once seafood is cleaned and prepared poach seafood in poaching liquor separately, as you pull it out drizzle with olive oil and cool
Mussels: Heat pot and add 2 tablespoons of olive oil. Add mussels and cook for 4-5 minutes with lid on.
Remove any mussels that do not open.
Cooking Times: adjust cooking times depending on size of piece
Lobster 4-5 minutes
Fish and prawns2-3 minutes
Scallops and Squid 2 minutes
Once cooled, in a blow mix fish, scallops, squid and mussels with lemon rind and extra virgin olive oil and season with salt and pepper and serve with lobster on baby cos lettuce. Top with lemon and parsley dressing.
WEST AUSTRALIAN SEAFOOD HOTPOT
1 red onion sliced
3 cloves garlic chopped
2 chilies medium heat sliced seeds and all
West australian olive oil
6 ripe tomatoes diced
Good splash (glass) of west australian riesling
2 kilograms de-bearded west australian mussels
12 west australian shark bay prawn cutlets, deveined
200 grams firm flesh fish like gold band snapper, harpuka or barramundi, cut into chunks
100 grams Carnarvon broken scallop meat
1 lemon cut into quarters
Parsley and coriander for garnish
In a large heavy based saucepan add onion, garlic, chillies and olive oil, cook on low to medium heat for a couple of minutes to bring out the flavours.
Add tomatoes and the Riesling, cook for another couple of minutes
Add in mussels, prawns and fish, put lid on pan and cook for 2 minutes
Add in scallops and lemon, toss all ingredients in the pan, replace lid and cook until mussels have opened.
Approximately another 2 minutes
Toss through some fresh picked parsley and coriander leaves; serve on a large white platter or deep bowl
Be careful not to overcook seafood, always best to slightly undercook
No need for salt in this recipe as the mussels have natural sea water
Use fresh herbs from you garden
Serve with a tossed spring salad and crusty white bread
Buy/ use “broken” scallop and prawn flesh which will help your budget
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