1 Bacon rasher, coarsely chopped
2 Tbs. Worcestershire sauce
1 Tbs. tomato sauce
1 Spring onion, chopped
Ponzu & Chives Dressing
1 Small garlic clove, finely chopped
2 Tbs. Ponzu
1 Tbs. Chives, chopped
Mirin & Sesame Dressing
2 Tbs. Mirin
1 Tbs. soy sauce
1 Tsp. Sesame oil
1 Small red chilli, chopped
1. Preheat oven to 200 degrees Celsius. Heat a small frypan and cook bacon until crispy.
Meanwhile, mix all the liquid ingredients. Place oysters on a baking tray, top
with bacon and drizzle with sauce. Bake in the oven for 5-10 minutes. Garnish with spring onion.
2. For the ponzu and chives dressing: Mix ponzu and garlic in a small bowl. Drizzle the sauce over oysters and sprinkle with chives.
3. For the mirin dressing: In a small bowl, mix soy sauce, mirin and sesame oil. Drizzle over oysters and top with chilli.
3 egg whites, at room temperature
2 tbs caster sugar
1 drop of yellow food colouring gel
1 1/3 cups pure icing sugar, sifted, plus extra to dust
1 cup almond meal
1 tbs sprinkles, or any of your choice
500g soft icing mixture
120g butter, softened
1 tsp lemon rind
2 tbs lemon juice
1 tsp vanilla
3 tbs milk
1 drop of yellow food colouring gel
1. Line 2 baking trays with baking paper. Sieve the almond meal and throw away the remaining bigger bits that refuse to pass through.
2. Using an electric beater, beat the egg whites to soft peaks and gradually add the caster sugar and food colouring gel (you can add a bit more food colouring for more intense colour). Beat until sugar dissolves. Gently fold in the icing sugar and almond meal a little at a time.
3. Spoon the mixture in a piping bag fitted with a plain nozzle. Pipe 36 rounds onto the tray, spacing 2cm apart. Tap the tray on the bench 2-3 times to dispel any air bubbles. If you see any pointy peaks on top of the macarons, smooth them back with your finger. Sift over a little extra icing sugar to lightly cover the macarons and topped with a little bit of sprinkles on each macaron (you can use any type that you like). Let the macarons rest at room temperature for at least 20 minutes. While the macarons are resting, preheat your oven to 150 degrees Celsius.
4. Bake the macarons for 14-18 minutes (depending on your oven). Macarons are ready when they look dry and firm. Sometimes you just have to test them and it might take a few goes to figure out when they’re done. If the macarons are still very soft inside, you need to bake them for a few more minutes. Cool slightly on the tray then transfer to a wire rack to cool completely.
5. Pipe the buttercream on the flat side, then sandwich together with the remaining macaron.
For the lemon buttercream:
1. Beat butter until light and fluffy. Gradually add the icing sugar until combined. Add the lemon juice, lemon rind, vanilla, milk and food colouring gel until well combined. If the mixture is a bit hard, add a tablespoon of milk or lemon juice to get the right consistency.
6 x shortcrust pastry, thawed
200 g mascarpone
300 g thickened cream
2 tspn lemon, rind grated
4 Tbls icing sugar, sifted, plus extra for dusting
125 g fresh raspberries
125 g fresh blackberries
1. Preheat oven to 180 degrees Celsius. Use the pastry to line six 9cm loose-bottomed tart pans. Prick the bases with a fork. Chill for 30 minutes. Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights. Bake for a further 5-8 minutes or until golden. Cool.
2. Beat the cream, mascarpone, lemon rind and sugar until thick and combined.
3. Fill the tart shells with cream mixture. Dust the rims with a little extra icing sugar and place the berries on top of tarts. Drizzle the tarts with raspberry coulis or strawberry sauce.
1 x whole chicken (about 1.8kg)
1 Tbls sweet paprika
1 x lemon
2 x cloves garlic, peeled, crushed
2 Tbls olive oil
1. Preheat oven to 220 degrees Celsius. Wash the chicken and the cavity. Pat dry with paper towel. Squeeze half a lemon and rub all over the chicken. Squeeze the other half in the cavity. Place both lemon halves into the chicken cavity. Tie legs together with kitchen string.
2. Rub the chicken with garlic, then coat with olive oil and sprinkle all over with paprika and salt.
3. Place a wire rack over a roasting tray. Place the chicken breast-side up and cook in the oven for 15 minutes. Turn breast side down and cook for another 15 minutes. Then turn breast-side up again and lower heat to 180 degrees Celsius. Baste generously with the pan juices and cook for a further 30 minutes or until juices run clear when chicken thigh is pierced with a skewer.
Stand covered for 10 minutes. Serve with roast vegetables. Garnish with fresh thyme.
This chicken stuffed with lemon and flavoured with paprika is enjoyable served hot or cold with a salad.
12 x pieces of scallops, orange roe removed
2 x garlic cloves, finely chopped
1/2 tspn saffron threads
1 Tbls lemon juice
20 g butter
2 Tbls olive oil
1. Soak saffron threads in 2 tbs. of water. Set aside to infuse for 20 minutes.
2. Heat olive oil in a non-stick frying pan over medium-high heat. Melt 10g of butter and cook the scallops for 1-2 minutes each side or until golden and almost cooked through. Transfer to a plate and keep warm.
3. Add remaining butter and fry the garlic on medium-high heat for 1-2 minutes or until aromatic. Stir in infused saffron and lemon juice. Add the scallops and cook , swirling the pan occasionally for 2 minutes or until heated through. Season with sea salt. Garnish with fresh continental parsley and edible flowers. Serve immediately.