Don Hancey WA’s Food Ambassador joins Tony to talk about Christmas Lunch, what are the must haves?

 

What is the best way to cook at roast pork with the perfect crackling?

 

And so much more.

 

 

Here are some of Don’s great recipes to try:

 

PEARL MEAT CEVICHE AND PEARL TOMATO SALAD

SERVES 2- 4

 

For the ceviche dressing

2 tablespoons lime juice

1 teaspoons castor sugar

¼ teaspoon salt

 

Combine the lime juice, sugar and salt and stir until the sugar dissolves, set aside.

 

For the pearl meat

2 large pearl meat

1 tablespoon pearl tomatoes

 

Cut pearl meat into fine dice. Mix pearl meat and tomatoes with ceviche dressing, cover and refrigerate for 10 minutes.

 

To serve

Arrange the ceviche onto pearl shells.

 

 

 

CHAMPAGNE POACHED WEST AUSTRALIAN SEAFOOD

SALAD, LEMON MYRTLE MAYO

 

SERVES 4

2 western rock lobster (raw, shelled)

200 grams west australian fish fillet (pieces)

8 west australian scallops

200 grams north west squid cleaned & cut into rings

12 west australian shark bay king or tiger prawns (raw, peeled)

500 grams west australian mussels

Cos lettuce

Parsley to garnish

 

Poaching Liquor

3 litres water

50 millilitres white wine vinegar

50 grams western salt Lake Deborah

Rind from 1 lemon

Juice from 1 lemon

1 carrot

1 leek

3 stalks of celery

4-5 peppercorns

Salt and pepper to taste

 

Put all poaching liquor ingredients in a pot, bring to boil and simmer. Once seafood is cleaned and prepared poach seafood in poaching liquor separately, as you pull it out drizzle with olive oil and cool

 

Mussels: Heat pot and add 2 tablespoons of olive oil. Add mussels and cook for 4-5 minutes with lid on.

Remove any mussels that do not open.

 

Cooking Times: adjust cooking times depending on size of piece

Lobster 4-5 minutes

Fish and prawns2-3 minutes

Scallops and Squid 2 minutes

 

Serve:

Once cooled, in a blow mix fish, scallops, squid and mussels with lemon rind and extra virgin olive oil and season with salt and pepper and serve with lobster on baby cos lettuce. Top with lemon and parsley dressing.

 

 

 

WEST AUSTRALIAN SEAFOOD HOTPOT

 

SERVES 4

 

1 red onion sliced

3 cloves garlic chopped

2 chilies medium heat sliced seeds and all

West australian olive oil

6 ripe tomatoes diced

Good splash (glass) of west australian riesling

2 kilograms de-bearded west australian mussels

12 west australian shark bay prawn cutlets, deveined

200 grams firm flesh fish like gold band snapper, harpuka or barramundi, cut into chunks

100 grams Carnarvon broken scallop meat

1 lemon cut into quarters

Parsley and coriander for garnish

 

 

In a large heavy based saucepan add onion, garlic, chillies and olive oil, cook on low to medium heat for a couple of minutes to bring out the flavours.

 

Add tomatoes and the Riesling, cook for another couple of minutes

 

Add in mussels, prawns and fish, put lid on pan and cook for 2 minutes

 

Add in scallops and lemon, toss all ingredients in the pan, replace lid and cook until mussels have opened.

Approximately another 2 minutes

 

Serve:

Toss through some fresh picked parsley and coriander leaves; serve on a large white platter or deep bowl

 

Tips:

Be careful not to overcook seafood, always best to slightly undercook

No need for salt in this recipe as the mussels have natural sea water

Use fresh herbs from you garden

Serve with a tossed spring salad and crusty white bread

Buy/ use “broken” scallop and prawn flesh which will help your budget