Appetisers and entrees

Sea scallops with Asian drizzle

Ingredients

• ⅓ cup lime juice
• 5cm piece fresh ginger, peeled and sliced into thin strips
• 1 red chilli, seeds removed and chopped
• 1 tbsp sesame oil
• 1 tsp brown sugar
• 12 sea scallops, roe removed
• Coriander leaves, torn

Method

1. 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, keeping it warm until ready to serve.
2. Heat a chargrill pan or non-stick frying pan over a high heat.  Gently fry scallops for 1 to 2 minutes each side or until just cooked through.
3. Place scallops in washed shells or on a serving plate.  Drizzle the dressing over the scallops and sprinkle with torn coriander leaves.

Thai chicken cakes

Simple, spicy and tasty!
Makes 24
Ingredients

• 500gm chicken mince
• 1 egg
• ½​ cup breadcrumbs
• 1 tbsp fish sauce
• 1 tbsp red curry paste, more for extra heat
• 2 tbsp finely chopped coriander
• 1 tsp grated or minced ginger
•  1 small red chilli, finely chopped
•  4 spring onions, finely chopped
• ¼ cup vegetable oil
• Lime wedges, to serve
• Sweet chilli sauce, to serve

Method

1. Combine chicken mince, egg, breadcrumbs, fish sauce, curry paste, coriander, ginger, chilli and spring onions in a large bowl and use your hands to combine well.
2. Roll tablespoons of mince mixture into balls, pressing lightly to shape into patties.  Place on an oven tray lined with baking paper then refrigerate for 15 minutes.
3. Heat oil in a frypan over medium-high heat.  Cook for about 3 to 4 minutes on each side or until cooked through.
4. Serve with lime wedges and sweet chilli sauce.

Note
These can be made ahead and reheated in the oven at 180°C (160 fan-forced) for 20 minutes

Galloping horses

​Juicy pineapple with tender pork and chilli make for delicious sweet and sour bites
Makes 16
Preparation + cooking:  30 minutes
​Ingredients

• 2 tbsp peanut oil
• 200gm pork mince
• 3 coriander roots, washed and finely chopped
• 2 garlic cloves, finely chopped
• 60gm palm sugar
• ¼ cup fish sauce
• White pepper
• ½ pineapple, sliced finely into small triangles
• Red chilli, finely sliced
• ​Coriander leaves, to serve

​​Method

1. ​Heat the oil in a wok over high heat.  Add the pork mince and stir fry for 5 minutes or until browned.  Use a slotted spoon to transfer to a plate.
2. Reduce heat to medium. Stir fry the coriander roots and garlic for 1 minute or until aromatic.  Add the palm sugar.  Cook, stirring occasionally, until the sugar melts, then stir in the fish sauce.  Add the pork then simmer for 5 minutes or until caramelised.  Season with white pepper.
3. ​Arrange the pineapple triangles on a serving platter.  Top with pork and garnish with chilli and coriander.

​Note
The fish sauce tends to make these little goodies quite salty, so please don't add salt!!
Recipe credit
Taste Magazine October 2014

Oysters with Thai dressing

Serves 24
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​​

​Method

1. Combine lime juice, sweet chilli sauce, fish sauce, sesame oil and coriander in a small bowl.
2. Place oysters on a bed of rock salt or crushed ice.
3. Spoon a little dressing over each oyster and serve.

Grilled figs with brie and prosciutto

Ingredients

• Fresh figs
• Brie, thinly sliced
• Prosciutto slices
• Rocket, to serve
  
• Olive oil

Method

1. Preheat grill to medium-high.
   
2. Cut figs in half lengthwise.  Place a slice of brie in the centre then wrap in prosciutto.
3. Grill until golden and the brie is melting.
4. Place figs on a bed of rocket and drizzle with olive oil to serve.

Oysters Kilpatrick

Photo coming soon

​Ingredients

• 12 natural oysters in the shell
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato sauce
• 2 bacon rashers, rind removed and finely diced​
• Lemon and lime wedges, to serve

​Method

1. Place oysters on a baking tray.
2. Combine Worcestershire and tomato sauces then drizzle over the oysters.  Top with diced bacon.  Place under a hot grill for 8 to 10 minutes until bacon is golden and crispy.
3. Serve hot with lemon and lime wedges.

Note
Line the baking tray and serving plate with coarse sea salt to keep the oysters steady