Friday, 27 December 2013

Christmas 2013- Sicilian Baked Snapper / Crispy Chorizo Potato Salad

What I want for Christmas is Australian Seafood! 
Because it's not an Aussie Christmas without seafood.

Fresh Oysters

Crispy Chorizo and Potato Salad

1 kg baby potatoes
sea salt and freshly ground black pepper
olive oil
3 chorizos, cut in chunks
zest and juice of 1 lemon
extra virgin olive oil
1 tbsp wholegrain mustard
a bunch of fresh flat leaf parsley
a bunch of spring onions, trimmed and finely sliced
1/2 bulb of fennel

* Cook potatoes in a pan of salted boiling water for about 15 minutes or until cooked through. 
* In a large fry pan on a medium heat add a splash of olive oil. Fry chorizos for about 8 minutes or until golden and cooked through.
* In a large bowl, mix the lemon zest and most of the juice with twice as much olive ooil, the mustard and a pinch of salt and pepper.
* Roughly chop the parsley leaves, along with spring onions.
* Drain the potatoes, leave t o steam dry for a couple of minutes, then tip into the bowl of dressing and toss to coat. Leave for 5 minutes. Shave fennel into slices then toss with the remaining lemon juice.
* When ready to serve, toss the crispy chorizo through the potatoes, then top with fennel. 

Recipe by Jaime Oliver.

 Balsamic Roasted Vegetables 

 Sicilian Baked Snapper with Parsley, Chilli and Oregano

2 kg snapper
salt and pepper
100 ml olive oil
pinch dried chilli flakes
pinch of dried oregano
1 tbsp flat leaf parsley, finely chopped

* Preheat oven 180C.
* Season snapper with salt and pepper.
* Insert baking paper or aluminum foil into cavity of the fish to prop it up on the tray.
* In a medium bowl, mix oil, chilli and herbs. Brush snapper with 3/4 of the mixture.
* Bake for 30- 40 minutes. 
* Remove and brush with remaining mixture. Serve with salad. 

Recipe  by Robert Castennani (SBS Food Safari)
 Grilled Fruit Pavlova
A perfect end to a special meal.

Happy holidays, everyone!

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