GALLOPING HORSES
Delicious juicy pineapple with chilli pork and coriander
Makes 16 Preparation and cooking: 30 minutes Ingredients
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Method
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Notes: The fish sauce tends to make these little goodies very salty.
Recipe credit: Taste Magazine October 2014
Recipe credit: Taste Magazine October 2014
Oysters with Thai Dressing
Serves 24
Preparation time: 15 minutes
Ingredients
Preparation time: 15 minutes
Ingredients
- 1 tbsp lime juice
- 2 tbsp sweet chilli sauce
- 2 tsp fish sauce
- 1 tsp sesame oil
- 1 tbsp very finely chopped coriander leaves
- 24 oysters in half shell
- 2 cups rock salt or crushed ice (to serve)
- Combine lime juice, sweet chilli sauce, fish sauce, sesame oil and coriander in a small bowl.
- Place oysters on a bed of rock salt or crushed ice.
- Spoon a little dressing over each oyster. Serve and enjoy.
SEA SCALLOPS WITH ASIAN DRIZZLE
Ingredients
- 12 sea scallops, roe removed
- 1/3 cup fresh lime juice
- 5cm piece fresh ginger, peeled and sliced into thin strips
- 1 red chilli, chopped, seeds removed
- 1 tbs sesame oil
- 1 tsp brown sugar
- Coriander leaves, torn
- Combine lime juice, ginger, chilli, sesame oil and brown sugar in a saucepan. Stir over a medium-low heat until sugar is dissolved. Reduce heat to low and allow to sit on heat for 2 to 3 minutes to allow flavours to infuse. Strain and reserve liquid. Keep liquid warm until ready to serve.
- Heat a chargrill pan or non-stick frying pan over a high heat. Fry scallops for 1 to 2 minutes each side or until just cooked through.
- Drizzle the dressing over the scallops. Place scallops in washed shells or on a serving plate. Add juices left in pan (if any). Sprinkle with torn coriander leaves.
GRILLED FIGS WITH BRIE AND PROSCIuTTO

Ingredients
- Fresh figs
- Brie
- Prosciutto
- Olive oil
- Cut fresh figs in half, place a slice of brie in the centre then wrap in prosciutto.
- Grill until golden.
- Serve on a bed of rocket and drizzle with olive oil.