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

Ingredients

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

Method
* 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

Ingredients

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

Method

* 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!