Ceviche
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500g diced Atlantic salmon
200g sweet potato, diced
1 cinnamon quill
2 tbsp sugar
2 juiced lemons
1 handful coriander
salt and pepper
1 cup ice
Cook sweet potato with sugar and cinnamon, cool remove quill. Add to a bowl with remainder of ingredients and mix well, season to taste and use immediately.
Gin-Cured Salmon
1/2 cup salt
1/2 cup brown sugar
60ml gin
2 juniper berries
1 thinly sliced lemon
500g salmon
Mix salt and sugar together.
Place salmon on a piece of cling film and cover with sugar mix then cover with sliced lemon, gin and juniper berries.
Wrap tightly and refrigerate for 24 hours.
Red Capsicum Pesto
Roast capsicum over a hot flame, peel and deseed, blend in a Thermomix with 1/3 cup roasted cashews, zest of half a lemon, 1 clove garlic, 1/3 cup olive oil and 50g parmesan.
Pickled Fennel
Shave fennel on a mandolin, season with salt.
Heat 1 cup vinegar and 2 cups sugar over medium heat until boiling and then pour over the salted fennel and let cool. Reserve liquid.
Walnut Vinaigrette
Mix together 3 parts walnut oil, 1 part cooking liquid from pickled fennel.