Recipes that Rock
Recipes that Rock, an on-the-road discovery series with a delicious food narrative, featuring Alex James and young chef Matt Stone kicked off on Food Network today.
Over the course of six episodes the pair take a look at what makes Margaret River, ahem, rock.
Here are three recipes from the show for you to try at home...
In a small pan place the sugar, water, vinegar, and bay leaves. Bring to the boil and reduce slightly. Peel the lemon rind with a vegetable peeler then finely slice. Add to the warm pickle mix and leave to cool.
Sprinkle quiona into a medium sized pot of boiling water. Cook for 7-10 mins until just tender, drain well. Wash and randomly chop the radish. Peel and dice the avocado. Mix all ingredients baring the herbs well whist mixing. Stain the pickled lemons and add. Season and dress with a good olive oil.
* Bunya is an Australian native pine nut. You could use normal pine nuts or even almonds, for instance.
Slice the zucchini length ways about 5mm thick. Drizzle with oil and cook on a really hot wood grill, chargrill or griddle-pan. We want to achieve a nice char where the zucchini begins to caramalise.. Only cook on one side.
Once done place into a bowl with the bunya nuts or roast almonds. Zest in the lemon rind then squeeze in the juice. Add the herbs and a dash of good olive oil. Season with salt and black pepper. Serve.
This dish is really about the ice-cream with some nice fruits and flowers to complement it. Some fresh and dried berries are great for a contrast in texture.
The addition of some edible native fruits is a nice touch, I like to use lilly-pilly berries and some bush limes.
Rose petals, which have not been sprayed, give a nice fragrance. The pistachio adds a nice crunch and colour, extra can be stored in the freezer.
Mix egg yolks, vanilla and sugar together in a heavy based pot and then pour in the sheeps milk. Place on the stove on a medium heat. Stir often and cook until it’s silky and coating the back of the spoon. Pass through a fine sieve and chill. Once cold pour into the ice-cream churn.
Place nuts on a baking paper lined tray. Melt and caramelise sugar and pour over the nuts. Leave to cool the smash to crumbs in the mortar and pestle. The plating of this dish is very random, a few scoops of ice cream, randomly scatter the fresh and dried fruits, flowers and nut praline around the plate.
Over the course of six episodes the pair take a look at what makes Margaret River, ahem, rock.
Here are three recipes from the show for you to try at home...
Quiona, avocado, radish, pickled lemon salad (pictured above)
- 1 cup quiona
- 10 radishes
- 4 avocado
- 1 cup flat leaf parsley leaves
- 1 cup mint leaves
- 1/2 cup white vinegar
- 1/4 cup water
- 1/4 cup sugar
- 2 bay leaves
- 2 lemons
In a small pan place the sugar, water, vinegar, and bay leaves. Bring to the boil and reduce slightly. Peel the lemon rind with a vegetable peeler then finely slice. Add to the warm pickle mix and leave to cool.
Sprinkle quiona into a medium sized pot of boiling water. Cook for 7-10 mins until just tender, drain well. Wash and randomly chop the radish. Peel and dice the avocado. Mix all ingredients baring the herbs well whist mixing. Stain the pickled lemons and add. Season and dress with a good olive oil.
Charred zucchini, bunya nut* + herbs
* Bunya is an Australian native pine nut. You could use normal pine nuts or even almonds, for instance. - 4 yellow zucchini
- 1/2 cup bunya nuts, roasted and chopped
- 2 cups mixed herbs like parsley, mint, dill and whatever you like the flavour of
- 1 lemon
Slice the zucchini length ways about 5mm thick. Drizzle with oil and cook on a really hot wood grill, chargrill or griddle-pan. We want to achieve a nice char where the zucchini begins to caramalise.. Only cook on one side.
Once done place into a bowl with the bunya nuts or roast almonds. Zest in the lemon rind then squeeze in the juice. Add the herbs and a dash of good olive oil. Season with salt and black pepper. Serve.
Sheeps’ milk ice-cream, summer fruits, pistachio
This dish is really about the ice-cream with some nice fruits and flowers to complement it. Some fresh and dried berries are great for a contrast in texture. The addition of some edible native fruits is a nice touch, I like to use lilly-pilly berries and some bush limes.
Rose petals, which have not been sprayed, give a nice fragrance. The pistachio adds a nice crunch and colour, extra can be stored in the freezer.
- 1L sheeps’ milk (although you could use goat’s milk too)
- 12 egg yolks
- 250g sugar
- 1 vanilla bean
Mix egg yolks, vanilla and sugar together in a heavy based pot and then pour in the sheeps milk. Place on the stove on a medium heat. Stir often and cook until it’s silky and coating the back of the spoon. Pass through a fine sieve and chill. Once cold pour into the ice-cream churn.
- 1/2 cup toasted pistachio nuts
- 3/4 cup sugar
Place nuts on a baking paper lined tray. Melt and caramelise sugar and pour over the nuts. Leave to cool the smash to crumbs in the mortar and pestle. The plating of this dish is very random, a few scoops of ice cream, randomly scatter the fresh and dried fruits, flowers and nut praline around the plate.