Follow David Pugh at Restaurant Two

Although my time as the Queensland Chef has officially ended. I hope that you will continue to follow me on facebook or on my new blog http://David-Pugh.tumblr.com/recipes or visit http://www.restaurant2.com.au/. I will, as always continue to champion Queensland produce wherever and whenever I can. I look forward to hearing form you. Feel free to scroll back through my posts here and learn more about Queensland's amazing produce. David Pugh, Executive Chef, Owner Restaurant Two.

Affordable seafood

At his time of year, we all want to buy seafood as we see it as that "special occasion" item that is a MUST to have on our Christmas tables. However it is worth remembering that there are many delicious, low cost Queensland seafood options out there that can be transformed into something extra special and unique for your Christmas meal or any week night meal throughout the year for that matter. I've teamed this fish dish with bananas which are now in plentiful supply after a very bad year. Let's keep our fingers crossed - no cyclones in 2012 please!

Grilled Fish with Spicy Banana Salsa and Poached Rice
Serves 6


Ingredients
6x150gm of fish - coral trout or the more affordable barramundi (bones removed)
prawns or bugs can also be used.

1 tsp garam masala
1tsp cumin
1tsp tumeric
3 cardamom pods
1tsp black peppercorns
Pinch grated nutmeg
¼ cinnamon quill
1 bay leaf
1 clove garlic (finely chopped)
1 tsp ginger (finely chopped)
200ml vegetable oil
2 cup basmati rice
2 limes (juiced)
6 lime wedges
2 large red chillies (seeds removed sliced thinly)
12 leaves mint (sliced thinly)
2 dessertspoon coriander leaves (sliced thinly)
3 kaffir lime leaves (thinly sliced)
1 cavendish banana (diced)
1/2 cucumber (peeled and diced)
1 small spanish onion (diced)
3 dessertspoons of extra virgin olive oil

Method
In a heavy based pot, heat on low heat, garam masala, cumin, tumeric, cardamom pods, black pepper corns, nutmeg, cinnamon and bay leaf.
Stir for 10 minutes.
Remove and blend in a coffee grinder or mortar and pestle.
Sieve and add vegetable oil, garlic and ginger.
Brush fish with mixture, cover and place in the refrigerator overnight.
Bring 2 litres of water to the boil and add basmati rice, reduce to simmer for 15 minutes. Strain and reserve.
In a preheated heavy based non stick pan, add fish fillets and cook on medium for 5 minutes either side. Remove from pan.
Mix banana, chilli, lime juice, lime leaves, coriander root, coriander leaves, diced onion, extra virgin olive oil and cucumber.
Divide rice evenly onto 6 plates.


Place fish next to rice, spoon salsa around and serve with lime wedge.

Berry beautiful!

Delicious Queensland raspberries grown on the Sunshine Coast should be around for the next few months. Look out for them in your local supermarket. Traditionally a summer fruit grown in southern states Queensland growers are busy supplying the winter market in Australia.

Fragrantly sweet, these delicious red gems are perfect for use in sauces, pies, cakes, muffins, drinks and desserts. They are so versatile.

A new golden variety has also recently hit the market - perfect for the food lover wanting to impress their friends with that something special and different.

Of course we also know that raspberries are incredibly good for us - low in fat, cholesterol etc..etc.. so eat up!

Chefs tips:
When choosing raspberries look for plump, evenly coloured berries.
Raspberries will keep for 1-2 days in the fridge.
Raspberries will need to be rinsed before use.

Visit www.driscolls.com/index.php to learn more about Queensland berries.

Raspberry bread and butter custard

Ingredients
3 x 15mm thick slices toast bread (crusts removed)
150ml milk
150ml cream
5 large eggs
125g castor sugar
1 vanilla bean
30g unsalted butter
50g raspberry jam
1 punnet raspberries

Method
Spread butter and raspberry jam on toast bread and scatter raspberries into mould.
Bring milk, cream and vanilla bean to the boil in a heavy based pot. Remove and cool.
Split and scrape vanilla bean into milk mixture.
Whisk sugar and eggs in a medium bowl. Add in milk mixture.
Pour over bread and rest for 5 minutes.
Pre-heat the oven to 200 degrees celsius.
Place mould into water bath and place in oven. Cook for 30 minutes until golden brown.
Remove and cool.
Cut into portions and lay on plates. Garnish with raspberries, dust with icing sugar and serve with double cream or your favourite ice-cream.

Queensland Week

Celebrate Queensland Week (4-13 June) this year by eating prawns!

The most popular prawn purchased in Australia are Kings, which are found up and down the coast of Queensland. The Eastern King Prawn is the favourite species. In South-East Queensland they are known as the Mooloolaba prawn. Other varieties include Banana Prawns, Tiger Prawns and Endeavour Prawns.

Prawns are a versatile option for lunch and dinner all year round. They are great in salads, curries and pastas. They marry well with butter, garlic, white wine, fennel and basil to name just a few herbs!

Retailers participating in the Queensland Week Promotions are Morgans, Scarborough; Samies Girl, Hamilton; Woolworths, Garden City and North Lakes; Fisheries on the Spit, Mooloolaba; Fish @ Chancellor, Chancellor Park and Woolworths, Kawana Waters.

Morrocan spiced prawns with couscous
Serves 6

Ingredients
24 green king prawn cutlets
150ml mayonnaise
1 medium chilli, deseeded and finely sliced
1 lime, juice only
12 mint leaves, finely sliced
1/2 tsp fish sauce

Mix together to combine.

Marinade
150ml vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground garam marsala
1/2 tsp ground ginger
1 tsp ground black pepper
3 cloves garlic, crushed
1 lime, zest only

Mix together to combine. Rub into prawn cutlets. Leave in fridge for 1-2 hours.

Cous Cous
200g couscous
1 generous pinch of saffron strands
1 tsp tumeric powder
40g dried currants
1 lime, zest and juice
1 dessertspoon of preserved lemon rind, finely chopped
18 mint leaves, finely chopped
18 coriander leaves, finely chopped
1 medium red chilli, deseeded and finely sliced
200ml chicken stock or vegetable stock, boiling

Place couscous, saffron, tumeric and currants in a stainless steel bowl.

Pour hot stock over and combine well. Add lime zest and juice, lemon rind, mint, coriander, chilli. Combine. Keep warm.
Remove prawn cutlets from marinade and pat dry.
Sear on a hot barbeque or preheated frypan for 40 seconds each side.
Remove and let rest.
Give prawns a generous slurp of extra virgin olive oil and sprinkle with sea salt.
Divide couscous evenly between 6 plates and place cutlets around it.
Serve with mayonnaise on the side.

To learn more about Queensland prawns visit http://www.queenslandprawns.com/
Find out what's on this Queensland week at www.premiers.qld.gov.au/events/queensland-week.aspx
Lunch on Q is back for the final time in 2011 so don’t miss the chance to taste the best seasonal Queensland produce accompanied by local wine. http://www.foodandwineonq.com/lunch.html

Sweet leeks

In most regions of Queensland, leek production is restricted to the Winter months. Only in areas where Summer is very mild (eg Stanthorpe) can leeks be grown.
They have a mild, sweet flavour and add great taste to a host of dishes especially during these colder months!
The leek has the many health benefits of its cousins; garlic and onion. They are a good source of Vitamin B, C, folate and iron.
The edible portions are the white base and light green stalk. The dark green is usually discarded as it holds less flavour.
Leeks marry well with roasted meats, cheese (cheddar and parmesan) and bacon.

Chefs tips:
When choosing leeks, look for medium sized, white, crisp, unspoilt bulbs. Avoid yellowing tops!
Store unwashed and untrimmed in the fridge where they will keep fresh for 1-2 weeks.
When it's time to prepare them, remove the roots and the outer leaves and trim tops. Slice the stalk lengthways, separate the layers and rinse well.

Barbecued leeks with fregola salad
Serves 6

Ingredients
12 small leeks, trimmed
12 slices prosciutto
2 cups fregola (Sardinian pasta)
pinch saffron threads
1 tbs toasted pine nuts
1 tbs currants
1 small red onion, finely diced
1 red chilli, finely diced
1 tbs chopped parsley
1 tbs sliced basil
1 tbs extra virgin olive oil
1/2 tbs red wine vinegar
18 small cherry tomatoes
300g fetta, diced
6 wedges of lemon
3 tbs mayonnaise
1 tsp toasted cumin seeds, ground

Method
Blanch leeks in boiling water for 3 minutes. Remove and drain.
When cool, pat dry and wrap in prosciutto. Cook fregola and saffron in 4 cups of boiling salted water for about 15 minutes. Drain.
In a medium-sized bowl, combine fregola with pine nuts, currants, onion, chilli, parsley, basil, olive oil and vinegar. Season to taste.
One a medium preheated barbecue plate, cook wrapped leeks until crispy.
Spoon fregola onto plates. Lie leeks on top and finish with tomatoes, fetta and lemon wedges.
If desired, combine the mayonnaise and ground cumin and serve on the side.