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    Thai Style Whole Huon Salmon

    Get your BBQ ready! This dish is a crowd pleaser and will be a much talked about addition to your next party. The coconut rice is a delicious and easy accompaniment, making this a great dish for entertainers!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    1 Whole Huon salmon (approx. 3.5kg)
        •    Bunch Pandanas or banana leaves (or grease proof paper)
        •    Thai marinade

        •    2 Coriander, bunch
        •    120ml Fish sauce
        •    6 Limes, juice only
        •    150g Light palm sugar
        •    6 Jalapeno chilies
        •    1 Garlic, head of
        •    1 Ginger knob
        •    8 Kaffir lime leaves
        •    3 cups Jasmine rice
        •    3 Cups Cold water
        •    2 Cups Coconut cream
        •    1 tsp Fresh ginger
        •    1 tbsp Desiccated coconut (Toasted)
        •    Pinch Sea salt
        •    5 Large beetroot
        •    15 Long red chili
        •    2 Cups Mirin
        •    3/4 Cup Light palm sugar
        •    3 Lemons, zest and juice
        •    3 Limes
        •    1 Coriander bunch
        •    1 Cinnamon stick
        •    1 tbsp fried shallots

    Method

    1. Pre heat oven to 170 degrees C
    2. Thai Marinade
      Combine all ingredients in a food processor or blender (excluding the lime leaves and process to a paste)
    3. Lightly crush the Kaffir lime leaves to release the essential oils and add to the paste and place into an airtight container and refrigerate
    4. Coconut Rice
      Combine rice with water, ginger and coconut cream in a large pot with the salt
    5. Bring to the boil, cover, reduce the heat to low for 10 minutes. Remove from the heat and leave covered for 15 minutes
    6. Beetroot and Chili Jam
      Combine the mirin, water, palm sugar, cinnamon stick, lemon juice and zest in a large pot and bring to the boil
    7. Peel beetroot, julienne and add to simmering pot with chilies. Bring back to the boil and reduce temperature. Continue to cook until it thickens, approximate cooking time 15 mins
    8. Remove cinnamon stick, cover and refrigerate
    9. Preparing the salmon
      Scale and wipe down the salmon (don't wash with water)
      Using a sharp knife cut 4 small slices into each side of the salmon, this will help the Thai marinade to penetrate the flesh
    10. On a large baking tray lay out the banana leaves or greaseproof paper to form a large mat, this should be large enough to wrap the salmon
    11. Pour the Thai marinade over the fish and gently rub into the flesh
    12. Firmly wrap the salmon and place into the preheated oven and bake for approximately 45 minutes. The cooking time will depend on the size of the salmon and the efficiency of your oven. For best results check 30 minutes into cooking. The flesh should be firm but not pulling apart
    13. Serve on a large wooden board with rice



    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/thai-style-whole-huon-salmon/

    Sous Vide Barramundi Sea Bass

    Barramundi is an Asian sea bass. It’s big, and because it feeds on lots of shellfish, it smells a little fishy, but don’t let that turn you off! We recommend serving it with an orange and fennel salad, drizzled with olive oil and topped with fresh dil.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 (8-ounce) skin-on barramundi filet, skin scored
        •    1 teaspoon kosher salt
        •    1/2 teaspoon freshly ground black pepper

    Method

    1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
    2. Season the fish with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.
    3. About 5 minutes before the fish is finished, heat the broiler to high. Line a broiler-safe baking sheet with aluminum foil.
    4. When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Place on the prepared baking sheet, skin side up, and broil until skin is crispy and golden brown, about 3 minutes. Serve.



    This great family recipe is thanks to Recipes Anovaculinary at https://recipes.anovaculinary.com/recipe/sous-vide-barramundi

    Macadamia Crusted Barramundi Fillets

    A crunchy outside covers a juicy white fillet in this great dish from Curtis Stone. The superb blend of flavours will make this dish a favourite for seafood lovers!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/2 cup macadamia nuts
        •    1/2 cup dried breadcrumbs
        •    1 tablespoon parsley, roughly chopped
        •    1 tablespoon chives, chopped
        •    4 tablespoons butter, softened
        •    1 tablespoon olive oil
        •    4 x 170g barramundi fillets, skin removed

    Method

    1. Preheat oven to 200⁰C.
    2. Combine all ingredients for the crust in a food processor and pulse until a rough crust forms, the macadamia nuts should still be quite chunky.
    3. Season to taste with salt and pepper and reserve.
    4. Heat a large nonstick saute pan over medium high heat and add the olive oil to the pan.
    5. Season the fillets on both sides with salt and pepper and place in the pan flesh side down (side opposite where skin was) and cook for 1 to 2 minutes or until light golden brown.
    6. Using a thin flat spatula gently flip fish over and divide the crust evenly among the top of each fish in an even layer.
    7. Transfer entire pan to the oven and bake for 4 to 5 minutes or until the fish is just cooked through and the crust is light golden brown.
    8. Remove fish from oven and serve immediately with either a light salad or sauteed vegetables.



    This great family recipe is thanks to Taste at http://www.taste.com.au/recipes/macadamia-crusted-barramundi-fillets/532065e5-3b59-4b68-9da5-41957a49c410?r=recipes%2Fbarramundirecipes&c=e73e2730-7ca1-4d34-8582-726faf5eb7cf%2FBarramundi+recipes

    Slow Cooker Lasagna

    This slow cooker lasagna is juicy, saucy, cheesy and tastes just as good as a classic baked lasagna. You don’t even have to cook the noodles – they cook slowly with the rest of the lasagna and result in perfectly cooked tender and ultra flavorful noodles since they cook in the lasagna juices.

    Not only is this a brilliant Sunday dish – start it before church and have it ready afterwards, but it can be completely assembled the night before, refrigerated and slow cooked the following day. It works perfectly! Everyone in my family (young and old-ish ;)) was completely smitten with this dish. It’s a KEEPER!!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 4 hr 15 minutes
        •    Yield: Serves 10-12

    Ingredients

        •    1 lb ground beef (I used 20% fat)
        •    1 small onion, finely diced
        •    2 large garlic cloves, pressed
        •    1/4 cup red wine, any kind (or beef broth)
        •    32 oz (4 cups) marinara pasta sauce (store-bought or homemade)
        •    1/4 tsp dried thyme
        •    1/2 tsp salt and 1/4 tsp black pepper
        •    1/2 tsp granulated sugar
        •    4 Tbsp fresh parsley, chopped and divided
        •    9 regular uncooked lasagna noodles (NOT “oven ready”)
        •    15 oz reduced fat ricotta cheese
        •    16 oz low-fat cottage cheese
        •    1 large egg
        •    1 lb (4 cups) mozzarella cheese, grated, divided
        •    1/2 cup water

    What you will need: 6 Quart Slow Cooker

    Method

    1. In a large deep pan over medium heat, combine ground beef and onion and cook, breaking up the meat with your spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).
    2. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min while you stir together your cheese sauce
    3. In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese (un-drained), 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.
    4. Lightly oil your slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 1/4 of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 1/2 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into the lasagna.
    5. Cover and cook on LOW* 3½ to 4 hours** (you can use a paper-towel to soak up any excess oil that rises to the top if desired) then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins before serving for easier serving.


    NOTES:
    Important: Do not cook on high!

    * Cook 3½ hours on low if slow cooking right away and 4 hours on low if slow cooking after having the lasagna assembled and refrigerated overnight.


    This great family recipe is thanks to Yummly at https://natashaskitchen.com/2017/03/03/slow-cooker-lasagna-recipe/

    Chicken Katsu

    Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 skinless chicken breasts
        •    1 large egg, beaten
        •    8 tbsp finely crushed cornflakes or panko crumbs
        •    2 garlic cloves, crushed
        •    1-2 tbsp Korma paste
        •    1 tbsp soy sauce
        •    4 tbsp ketchup
        •    1 tbsp honey
        •    2 tbsp cornflour

    Method

    1. Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
    2. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
    3. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.



    This great family recipe is thanks to BBC Good Food at https://www.bbcgoodfood.com/recipes/2040639/chicken-katsu