Four of the Best Summer Recipes
Sweet Chilli BBQ Octopus
Ingredients
1 kg cleaned baby octopus
1 cup of dry red wine
1/4 cup soy sauce
2 tbs of balsamic vinegar
1/3 cup sweet chilli sauce
Method
1. Combine octopus, red wine and vinegar in a saucepan and bring to the boil. Reduce heat to low and simmer uncovered for 15-20 minutes.
2. Drain octopus and combine in a bowl with sweet chilli, soy sauce, tomato sauce and salt and pepper. Place in fridge covered with plastic wrap for 30 minutes for flavours to infuse.
3. Heat BBQ on high and grill octopus for 6 minutes or until cooked to your liking. Top with herbs of choice and serve with green salad.
strong>Seafood Produce For a wide range of quality fresh and seasonal seafood head to Fish Mart located at Waverley Gardens Shopping Centre, Mulgrave Ph: 03 9574-6038
Matching Wine To complement this seafood dish, Jason’s Restaurant recommends the 2016 Bradford Estate Sauvignon Blanc. This wine comes from a very small parcel of Sauv Blanc, winning medals in the Yarra Valley wine show. The palate is vibrant and textural with fine citrus acidity and length.
BBQ Lamb Kebabs
Ingredients
1 tbs olive oil
1 tbs sweet paprika
1 brown onion chopped
2 crushed garlic cloves
1 fresh red chilli, chopped
1/2 cup dry sherry or beef stock if alcohol free
strong>Method
1. Soak the bamboo skewers if using for 20 minutes.
2. Heat oil in frying pan over medium heat and add onion, stir until cooked through. Add garlic, paprika and chilli. Cook until aromatic for 1-2 minutes then add dry sherry. Stir until mixture reduces slightly and then allow to cool completely.
3. Once cooled, place the mixture in a food processor until a smooth consistency is formed. Add this marinade mix to the lamb, parsley and bay leave in a bowl, cover and place in the fridge for 6 hours to marinate.
4. Preheat BBQ to medium-high, thread lamb and bay leaves onto skewers and cook on grill for 10 minutes or until cooked through.
5. Serve with a green garden salad or potato salad.
Matching Wine Jinks Creek Winebar recommends the perfect wine to accompany this dish is their Pinot Noir 2016 - a well-balanced wine with good mouth-feel and spiciness displaying forest-floor characters.
Meat Produce For the finest quality meat produce visit The Butcher Club, Waverley Gardens, for professionally prepared and fresh meat for all of your summer BBQ requirements. Ph: 03 9574-0099
Chilli & Lime Prawn Skewers
Ingredients
Chilli & Lime Prawn Skewers1 tbs sunflower oil
2 tbs fish sauce
Zest & Juice of 1 lime
1 tbs brown sugar or grated palm sugar
2-3 garlic cloves, crushed
Thumb size piece of fresh ginger, grated
30 green prawns, peeled & deveined
2 tsp dried chilli flakes
2 tbs caster sugar
3 tbs fried Asian shallots
2 tbs castor sugar
1 red chilli, deseeded & chopped
Salt and pepper to taste
10 bamboo skewers
Method
1. Prepare bamboo skewers, soak in cold water for half an hour.
2. Combine lime juice, sunflower oil, fish sauce, brown or palm sugar, fresh chilli, garlic and ginger in a mixing bowl and add the prawns. Toss mixture until prawns are coated and then refrigerate for 1 hour.
3. To make a chilli and lime salt, place chilli flakes, fried shallots, zest of lime, caster sugar, salt & pepper into a food processor to make a powder to sprinkle onto the prawns.
4. Pre-heat BBQ to medium-high heat, thread
3 prawns on each skewer and cook on BBQ for 2 minutes each side.
5. Sprinkle cooked prawns with chilli & lime salt, serve with lime wedges and mixed green salad.
Seafood Produce For a wide range of quality fresh and seasonal seafood head to Fish Mart located at Waverley Gardens Shopping Centre, Mulgrave Ph: 03 9574-6038
Matching Wine Jinks Creek Winebar suggest spicy prawns match well with a Pinot Gris – a wine with floral, honey and spicy notes, oiliness on the palate and a long-balanced acid finish.
Perfect Antipasto Platter
Creating the perfect summer antipasto platter is a sure way to impress your guests and get your special occasion underway. With seemingly endless options to choose from, Global Delicacies has provided some tips and ideas to awaken your inner creativity and entertain your guests in style.
To start you will need a large rustic wooden platter board and several small bowls.
• Select 3 different types of cheese, one soft and creamy such as brie or camembert, one white and salty like feta and one hard, yellow cheese such as parmesan to add colour.
• Select 3-4 different types of smoked meat from salami, prosciutto and a wood smoked ham family of smoked goods.
• Select 3 types of crackers, differing in shape, flavours and textures to add variety.
• Add colour with sundried tomatoes, black and split green olives. • Select 2-3 types of dips such as caviar, hummus and spicy capsicum to complement the flavours of the smoked goods.
• Include different types of dried nuts like almonds, cashews or walnuts. • For a touch of sweetness add some dark chocolate, chunky honeycomb or a small side of honey.
• Scatter some seasonal fruits throughout the platter board for a pop of colour and freshness.
• Include some sliced ciabatta bread grilled with a garlic spread or serve fresh with dipping sauces of olive oil and balsamic vinegar. • Dried fruits such as dates, prunes, apricots and figs can be a nice addition to satisfy the sweet tooth.
Matching Wine Jason’s Restaurant recommends the perfect accompaniment to your summer platter is the 2016 Bradford Estate Adrianna Pinot Noir. The palate opens with black cherry and blackcurrant aromas, raspberry flavours, a hint of tobacco and a juicy mid-palate.
Antipasto Produce For all of your antipasto produce needs, visit Global Delicacies, Waverley Gardens, Mulgrave to create your perfect summer platter. Ph: 03 9540-3830
