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Recipes
Seafood chowder served in a cob loaf
By vegar
1. To make crayfish reduction, remove crayfish heads from tails and chop heads into smaller chunks
- 100 g butter
- 100 g flour
- 850 ml fish stock
- 800 ml crayfish reduction (see below)
- 60 ml Pernod
- 200 ml cream
- 40 ml dry white wine
- 8 black mussels, cleaned, de-bearded
- 12 green prawns, peeled, deveined, tails intact
- 8 scallops with roe
- 2 snapper fillets, cut into 2cm cubes
- 1 tbs coarsely chopped flat-leaf parsley, to serve
- Crayfish reduction
- 2 large crayfish, green
- 40 ml olive oil
- 60 ml brandy
- 125 ml dry white wine
- 50 g butter
- 2 small brown onions, roughly diced
- 1 small carrot, roughly diced
- 2 celery sticks, roughly diced
- 125 g tomato paste
- 1 x 400g can whole peeled tomatoes
- 1250 ml fish stock
- Cobs
- 40 g butter, butter
- 1 garlic clove, crushed
- 4 mini cob-style sourdough loaves
Salt Baked Chateaubriand with Chervil Béarnaise and Pommes Frites
By vegar
To make salt dough, mix all ingredients with 300ml cold water in an electric mixer with a dough hook until combined
- 1 kg beef fillet, trimmed
- Vegetable oil, to rub and deep-fry
- Salt and pepper, to season
- 1 bunch thyme sprigs
- 1 kg potatoes, peeled, cut into thin chips
- 100 g mixed green leaves, to serve
- 435 g (1 1/2 cups) coarse cooking salt
- 375 g (2 1/2 cups) plain flour, plus extra, to dust
- 1 egg white
- 60 ml (1/4 cup) tarragon vinegar
- 1 eschalot, finely chopped
- 1 tsp dried tarragon
- 1/2 tsp whole peppercorns
- 3 egg yolks
- 250 g cold butter, cut into 2cm cubes
- 2 tbs finely chopped fresh chervil
- Lemon juice, to taste
- 60 ml (1/4 cup) extra virgin olive oil
- 1 tbs white wine vinegar
- 2 tsp Dijon mustard
- 1/4 tsp brown sugar
PRAWN MARSALA
By vegar
marinade prawns with marinade mix and refrigerate
- Marinade:
- Prawns
- 1/2 cup fresh coriander
- 2 green chilles
- 1 tablespoon lemon juice
- sunflower oil
- tablespoon ginger/garlic paste
- 1/2 tspn garam marsala
- 1/2 tspn turmeric
- For the paste
- 2 onions
- 2 red chillies
- 1 cinnamon stick
- 1.5 tsp coriander seeds
- 1 tsp caraway seed
- 1 tsp cumin seed
- 1 tsp fennel seed
- 1 bay leaf
- 2 - 3 cloves
- 7 - 8 pepper corns
- 1 star anise
- 6 cardamom pods
- 2 tspns garam masala
- salt to taste
- 1/2 tspn chillie powder
- 1/2 tspn turmeric powder
- 2 large tomatoes
Tempura Batter
By vegar
Combine ½ cup plain flour, ½ cup gluten free rice flour and baking powder in a large bowl
- 1/2 cup plain flour
- 1/2 cup gluten free rice flour
- 1/2 tsp baking powder
- 1 whisked egg
- 1 1.4 cups of cold soda water
- 6 ice cubes
Olive Tapenade
By vegar
Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixt...
- 3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta
- 1/4 cup capers, drained and rinsed
- 2 anchovy fillets, drained, rinsed and patted dry
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 bay leaf, finely chopped
- 5 sprigs fresh thyme, leaves finely chopped
- 3 tablespoons chopped parsley
- 1/4 teaspoon crushed red pepper
- 1/2 lemon, juiced
- 1 teaspoon red wine vinegar
- 1 tablespoon cognac or brandy
- 1/2 cup good quality extra-virgin olive oil
Smoked Salmon Croquettes
By vegar
Bechamel Sauce Melt the butter in a large pot with the flour and onion and stir so the flour, butter and onion co...
- Bechamel Sauce
- 50 g Butter
- 50 g plain flour
- 1 cup hot milk
- 1/2 onion, diced
- salt
- 500 g smoked salmon or cooked salmon
- 1 tablespoon Dijon mustard (Mailee)
- 1 bunch chives, finely chopped
- 1 bunch dill, finely chopped
- 1 tablespoon chopped thyme leaves
- Coating
- 3 eggs
- 1 cup plain flour
- 2 cups homemade breadcrumbs (or panko crumbs)
- pinch salt
- oil for deep frying
PRAWN NOODLE SOUP
By vegar
Adrian Richardson
- 1/2 kg green prawns, peeled and deveined (keep shells)
- 1 tbls rice bran oil
- 1 tsp sea salt
- 1 tbls sesame oil
- 4 cloves garlic, crushed
- 1 tsp ginger, grated
- 500 ml fish stock
- 1 tsp five spice powder
- 3 bundles vermicelli rice noodles, soaked in hot water then drained
- 2 cup bean sprouts, washed and drained
- 1 cup crab meat (optional)
- 4 spring onions, sliced on the diagonal
- 1 small cucumber, deseeded and diced
- 1 long red chilli, finely sliced
Hot and Spicy BBQ Sauce
By vegar
Combine all ingredients in the food processor and blitz
- olive oil
- 1/2 small red onion, finely diced
- 1 tsp grated ginger
- 1/2 tsp cumin seeds
- 1 tsp ground coriander seeds
- 1 tbsp sweet paprika
- 1 tsp chilli powder
- 1/2 lemon, finely chopped
- 3 tbs apple cider vinegar or white wine vinegar
- 1/4 cup lemon juice
- 2 tbsp. brown sugar
- 1 can crushed tomatoes
- 2 tbsp worcestershire sauce
- soy sauce
- 1 tsp sesame oil
- pinch of salt
Dill Blinis with Smoked Salmon
By vegar
Whisk milk and egg together in a jug
- 3/4 cup milk
- 1 egg
- 1 cup self-raising flour
- 1/2 tsp baking powder
- 2 tsp caster sugar
- 20 g butter, melted
- 1/4 cup dill sprigs, finely chopped
- 250 g Woolworths Select Cream Cheese
- 1 lemon, rind finely grated, juiced
- 150 g Gold Tasmanian Smoked Salmon
- dill sprigs, extra to garnis
Indonesian Beef Curry
By vegar
For the curry paste, place all ingredients except oil into the chopper bowl of the food processor and process until...
- Curry Paste
- 8 garlic cloves
- 6 eshallots, roughly chopped
- 6 cm piece ginger, sliced
- 6 long red chillies, trimmed and roughly chopped
- 1 tbs. ground coriander
- 1 tbs. ground cumin
- 1/2 tsp. freshly ground black pepper
- 2 tsp. salt
- 2 tbs. vegetable oil
- Curry
- 3 kg chuck steak (or gravy beef), cut into 5cm pieces
- 1 small (500g) sweet potato cut into 5cm chunks
- 2 medium (500g) potatoes, cut into quarters
- 6 cardamom pods
- 2 cinnamon sticks
- 270 ml coconut milk
- 1 cup (250ml) water
- 2-3 tbs. Tamarind paste
- 1 bunch coriander, leaves and stem chopped
- 2-3 tbs. vegetable oil
- ...