Macadamia Nut Crusted King Prawns with Lemon Myrtle Mayonnaise
On the road while on tour with Diesel we collected the ingredients for this and I cooked this dish backstage. It's quick, easy and will have people saying Wow! They're fantastic!
- To make prawns, peel and de-vein,leaving tail on.
- Combine flour and seasoning then dip the prawns in, then in to the egg wash and lightly crumb with macadamia nuts.
- Heat oil and fry prawns until golden brown, approximately 30-40 seconds.
- To make sauce, place egg yolk, mustard, salt and pepper and vinegar in a food processor and combine.
- Add oil slowly until mayonnaise is formed.
- Stir through lemon myrtle powder.
For salad, toss all ingredients and place teepee style on a plate and arrange prawns and dipping sauce over the top.
- 16 large green king prawns
- 1 cup plain flour
- Pinch of salt and pepper
- 2 eggs, beaten
- 2 cups medium ground raw macadamia nuts
- 1 litre (13/4 pints) vegetable oil
- 2 egg yolks
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 1/4 cup white vinegar
- 300ml (10fl oz) vegetable oil
- 1/2 teaspoon ground lemon myrtle powder
Asian Herb Salad
- 1 punnet bean sprouts
- 1 bunch coriander
- 1 bunch Thai basil
- 1 bunch mint
- 1 red capsicum (bell pepper) sliced, julienned
- 1/2 lemon, juiced
- 1 lime, juiced
- 50ml (2fl oz) olive oil
- Salt and pepper
Penne Pasta With Pumpkin, Macadamia Nut, Chilli and Basil Pesto
Macadamias are a high energy food, contain no cholesterol, are a good source of protein, calcium, potassium and dietary fibre and are very low in sodium. The natural oils in macadamias contain 78 per cent monounsaturated fats, the highest of any oil including olive oil. A handful a day of these babies will even lower your cholesterol level!
- Pre-heat oven to moderate, 180C (350F) Gas Mark 4.
- Cook pasta to al dente and refresh under cold water. Toss with a little bit of olive oil to stop it sticking together and set aside.
- Place pumpkin, cinnamon and nutmeg in a baking tray with half the olive oil and toss to coat. Roast for 15 minutes or until pumpkin is cooked.
- In a skillet or wok heat remaining oil, add garlic and fry until golden brown. Add pumpkin, optional chilli, salt and pepper. Reheat pasta under hot water, strain and add back to pan. Add pesto and macadamia nuts, toss all ingredients together and top with parmesan to serve.
Artist Performances Served: Sunny Cowgirls, Katie Noonan
- 500g (1lb) penne pasta
- ½ butternut pumpkin, peeled, cut into 2cm(3/4in) cubes
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 120ml (4fl oz) olive oil
- 3 cloves garlic, crushed
- 1 red chilli, chopped (optional)
- Salt and pepper, to taste
- 2 tablespoons pesto sauce (see sideshows 56)
- ½ cup macadamia nuts, toasted and roughly chopped
- Chopped red chilli (optional)
- Shaved parmesan, to serve
Sezchuan Pepper Squid With Passion Fruit Chilli Sauce
Over the years salt and pepper seafood has proved to be a huge favourite on our menus, here are two different versions because we like it both ways!
Serves 4-6 large portions
- 1kg (2lbs) baby squid tubes, including tentacles
- 1 teaspoon sea salt
- 2 tablespoons ground Sezchuan peppercorns
- 1 teaspoon chilli flakes
- 1 cup plain flour
- 1 litre (13/4 pints) good quality cotton seed or canola oil
- 2 fresh limes
- 2 large red chillies
- ½ bunch coriander
- 100ml (3fl oz) passionfruit chilli sauce
- Clean and de beak squid under cold running water and cut the head off just below the black ink sac, keeping the tentacles. Cut tubes into 3cm (1in) wide strips and score in a criss-cross pattern, being careful not to cut too deep into squid flesh. Drain excess water and place into the fridge until ready.
- Combine salt and peppercorns in a heavy based pan and heat to toast bringing out the flavours for 3 minutes. Add chilli flakes and toss. Cool and then pulverise in a spice grinder.
- De-seed chillies and slice into thin strips for garnish.
- Heat oil in wok at medium to high temperature. Toss the squid in flour mix making sure that all of squid is well coated. Carefully place in batches into heated oil and fry for approximately 2 minutes. Do not overcook as squid will become tough.
- Serve with half of the fresh lime and passionfruit dipping sauce (see “side shows” no: #65) and garnish with fresh chilli strips and coriander.
Sezchuan pepper has a unique aroma and flavour with slight lemony overtones that is not hot or pungent like black or white pepper, or chilli pepper. Be aware here that heat applied to chilli can cause eye irritation.
Artists served for
Angus & Julia Stone, Barb Jungr, Beccy Cole, Bobby Flynn, Col Ray, Deni Hines, Dragon, Eugene Hideaway Bridges, Galapagus Duck, Gangajang, John Morrison, Jon Stevens, Katie Noonan, Julia Morris, Karl Broadie, Krystel Keller, Mahalia Barnes, Mal Eastick, Melinda Schneider, Mental As Anything, Nathan Foley, Slava Griogoryan, Sunny Cowgirls, The Audreys, Troy Cassar-Daly, Tryone Noona, Vika & Linda, Vince Jones.
Mad Matt's Wicked Chilli Mussels
Who is ‘Mad Matt' anyway, you ask. Friends since catering college days,” ‘Mad' Matt Treacy became a passionate touring chef legend and would eat 16 hour days for breakfast. They say there is no rest for the wicked! With a ‘no guts, no glory' attitude and a fiery personality and sense of humour to match he had most touring crew falling off their chairs with laughter at the dinner table!
Matt and I created this dish together and we've served it for years at many of our restaurants since and after you experience how good they are you too will discover why people go mad for them! Hotter the better they say!
- 2kg (4lbs) medium size black mussels, cleaned
- 2 sticks celery, thinly sliced
- 50ml (2fl oz) white wine
- 50ml (2fl oz) olive oil
- 2 tablespoons minced garlic
- ½ teaspoon chopped small red chillies (more if you like it hot!)
- 1 litre (13/4 pints) Napolitana sauce
- 100ml (3fl oz) mussel stock
- ¼ bunch parsley, chopped
- 1 lemon, sliced into wedges
- Crusty bread, to serve
- De-beard the mussels by pulling the beard out of the shells, be careful not to pull the raw mussel out as well.
- Place the celery, wine and mussels in a large pot over medium to high heat and cover with a lid. Steam mussels till they just start to open, tossing them in the pot occasionally. Remove from the heat immediately, strain stock and set mussels and celery aside.
- In a wok or the same deep pot heat oil and add garlic and chilli and sauté till golden.
- Add the Napolitana sauce and mussel stock and heat till it boils.
- Add mussels and toss till all are swimming in sauce and all mussels are open.
- Serve in the biggest chunky bowls you can find and garnish with parsley and a good wedge of lemon and make sure you have plenty of crusty bread to mop up the sauce as well!
Chillies are full of capsaicin which can irritate the skin and eyes. About 90% of this is found in the ribs and seeds. So don't rub ya eyes or ya private bits and make sure you wash ya hands or wear rubber gloves!
The best succulent mussels should be still alive, you can check this by holding one that is slightly open and quickly flicking the shell with the back of your fingernail. It should begin to close again.