Recipes
Recipes Book
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Dinner
Grilled Chicken with Pecan and Ginger
Roasted Silver Bream With Nut Stuffing
Pecan Lamb With Potato and Green Bean Salad
Grilled Chicken with Pecan and Ginger
1 tablespoon sesame seeds, toasted
2 teaspoons grated ginger
2 tablespoons honey
2 tablespoons soy sauce
2 pinches cayenne pepper
1 tablespoon Pecan Oil
2 skinless chicken breasts
Pecan pieces to serve
Combine the sesame seeds, ginger, honey, soy, cayenne, and pecan oil in a small bowl and whisk to blend. Set aside. Reserve a small amount of the sauce mixture in a separate bowl for serving.
Cut the chicken breasts in half, horizontally.
Grill the chicken on a medium-hot bbq grill. Baste the chicken occasionally with the sauce mixture, for 6 to 8 minutes on each side. (The cooking time will depend on the thickness of the breasts.) Serve with seasonal vegetables or fried rice and drizzle with the reserved sauce mixture that has been slightly warmed in the microwave, and sprinkle with pecan pieces.
Roasted Silver Bream With Nut Stuffing
The perfect meal for an al-fresco summer dinner party
4 (about 350g each) whole silver bream, scaled, cleaned Olive oil, for brushing fish
Nut Stuffing
105g (3/4 cup) chopped pecans
50g (1 cup) fresh breadcrumbs
3 button mushrooms, chopped
2 tbs chopped fresh chives
2 tbs chopped fresh continental parsley
1 egg, whisked
2 tbs grated Parmesan
1 tbs extra virgin olive oil
1 tbs fresh lemon juice
1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper.
2. Wash the cleaned and gutted fish and wipe inside and out with paper towel. Use poultry scissors to trim the side fins, cut off both the dorsal (at the back) and belly fins and trim the tails to a V-shape. Use a sharp knife to cut 2 slashes, about lcm deep, in the thickest part of the flesh on both sides.
3. To make the stuffing, combine the pecans, breadcrumbs, mushrooms, chives, parsley, egg, Parmesan, olive oil and lemon juice in a medium bowl and mix well.
4. Spoon the stuffing into the fish cavities, pressing in firmly. Place the fish onto the lined baking tray and brush each fish with the olive oil.
5. Bake in preheated oven for 10-12 minutes or until fish is just cooked through and flesh flakes when tested with a fork in the thickest part. Serves 4.
Tip Sand whiting, baby barramundi or small snapper can be used in place of silver bream if you like. Serve with steamed vegetables.
Preparation Time 20 minutes
Cooking Time 10 minutes
Pecan Lamb With Potato and Green Bean Salad
A hearty meal which can be prepared in minutes
2 lamb racks (6 cutlets each)
1 packet of 100g pecans
8 fresh sage leaves
1 garlic clove, crushed
1 tbs olive oil
Salt & freshly ground black pepper
500g chat (small coliban) potatoes, quartered
100g Italian flat green beans, diagonally sliced into thirds
1 small red onion, halved, thinly sliced
85g (1/3 cup) good-quality whole-egg mayonnaise
1. Preheat oven to 220°C. Cut each lamb rack in half. Place, fat-side up, in a roasting pan.
2. Place pecans, sage, garlic and oil in the bowl of a food processor and process until coarsely chopped. Season with salt and pepper. Press mixture firmly onto the lamb.
3. Bake in oven for 20-25 minutes for medium-rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
4. Meanwhile, cook potatoes in a saucepan of salted boiling water over medium-high heat for 4-5 minutes or until tender. Add beans in the last minute of cooking. Drain. Place in a bowl with the onion and mayonnaise and toss to combine. Serve lamb with the potato and green bean salad.
Cooking Time 25 minutes
Serves 4
