Hi one and all here are the recipes from our little appearance on Today Tonight .

Hope you watched it and we have inspired you to create a Seafood sensation for Christmas!

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ENJOY! X
Oysters with sweet and sour salsa
Fresh oysters
Salsa:
3 cloves of garlic grated
1/2 red onion grated
1 small knob of ginger grated
1/4 cup white wine
1/4 cup of light olive oil
1/4 cup of soy sauce
1/4 cup mirin
1/4 cup sake
1 tablespoon brown sugar
1bunch fresh coriander chopped up
1 red chilly finely chopped

Mix all together, balance the flavors by tasting it and add more sugar if needed.
Spoon one spoonful of the salsa on the oysters and enjoy. This salsa works well also with a raw salmon salad.

Zuccotto with Panettone

1 plain panettone
500 g fresh ricotta
300 g of thickened cream
300g mascarpone
Vanilla essence
1 orange zest
150 g dark chocolate melted
2tablespoons cocoa powder
70 g of candied fruit
50 g of flakes almonds
1cup orange juice mixed with 1/4 cup controu liquer
Icing sugar and cocoa powder for dusting

Method:
1. Line the bottom of a large salad bowl with cling film, leaving extra around the edges to use after to cover it.
2. Mix together all the ricotta, cream, mascarpone and vanilla until combined. Separate the mixture in 2 bowls. One bowl add the candied fruit, and the other mixture add the melted chocolate, cocoa and the almond flakes. Combine and set aside.
3. Cut the panettone in 4. Then each slice has a dark skin on it, cut a wedge on the inside so that you have a white sponge slice as well. You should have some sponge left over to cover the top after.
4. Line the bowl with one dark and one white sponge around the inside of the bowl. You might have to cut the slices to form a peak in the middle.
5. Spoon on a tablespoon of liqueur and orange juice mixed together over each slice of panettone. We don’t want it too wet, so just 1 tablespoon per slice.
6. Spread the ricotta mixture over the bottom of the sponge, then spread the chocolate mixture on top of the ricotta layer.
7. Now you have completed your two layers, cover the cake with the left over sponge. Press down with your hands to secure it down.
8. Cover with more cling film and refrigerate for about 6 hours or overnight.
9. Take from the fridge and remove the cling wrap from the top. Turn the cake upside down on a flat plate, carefully remove the rest of the cling film.
10. Dust over with lots of icing sugar or cocoa powder or both by doing it in sections.
Strufoli
Ingredients

350 g plain flour 3 eggs
30 g butter
100 g sugar

1⁄2 cup milk
1 pinch of bicarb of soda zest of 1 lemon
extra light oilve oil to fry

Coating
350 g honey
100gm sugar
450 g roasted almonds
hundreds and thousands
Method
Put flour, eggs, milk, butter, sugar, lemon zest and bicarb in a bowl and mix until combined and pulls away from the bowl.

Form balls of the mixture the size of a 5-cent coin.

Prepare a deep-fryer with extra light olive oil, and when hot, deep-fry the balls until golden brown.

Repeat this process until all the balls have been fried.

Place the honey in a large pan with sugar, stirring until the sugar dissolves, then mix in the strufoli and the almonds.

Once fully coated on a sheet of baking paper form your wheel or whatever shape you wish and decorate with hundreds and thousands!

Chiffon cake with candied fruit
Ingredients

5 egg yolks
11⁄2 cups self-raising flour
3⁄4 cup caster sugar
3⁄4 cup orange juice
1⁄2 cup vegetable oil
1 lemon/orange grated zest

Mixture 2

7 egg whites
3⁄4 cup caster sugar 1⁄2 tsp cream of tartar

50gm of pistachio nuts
50gm of candied fruit
Method

Preheat oven to 180°C.

Beat the egg whites from Mixture 2, until stiff; gradually add the sugar and the cream of tartar. Set aside.

In a separate bowl beat the egg yolks from Mixture 1, add sifted flour, and the rest of the ingredients, and mix together until combined.

Fold the egg white mixture into the egg yolk mixture until well combined. Pour a bit into your ungreased chiffon tin add your fruit and nuts them pour over remaining mixture.
Cook for 1 hour (depending on your oven), until it’s brown on top.
Take it out of the oven and cool upside down until completely cold.

Go around the tin carefully with a knife to detach the cake. Make sure you go around the middle ring as well.

The cake will flip into your hands, then run the knife along the bottom of the tin as well. Tip it over a plate, sprinkle some icing sugar and enjoy a slice of it!

alternatively use sultanas only……….
Fruity couscous salad

2 cups of Couscous

2 cups hot Vege stock

1whole red pepper chopped

1 cup fresh mint or coriander leaves chopped

1 cup sun-dried tomatoes, finely chopped if in a jar add its own oil to salad.

half cup toasted pine nuts or chopped macadamia

half cup of walnuts

half cup dried cranberries or any dried berries

half a pineapple cored and sliced or 1 can sliced pineapple grilled

Juice of 1 lime

any juices left on grill

salt and pepper

olive oil

Method:

In a salad bowl place your couscous and stock, cover and set aside.

On a hot grill cook your pineapple till caramelised set aside,

Fluff up your couscous with a fork and add all ingredients, chopped pineapple last.

Toss gently and season to taste….

To this salad you may add any kind of protein like pork,ham,chicken,prawns etc…….and make it a complete meal!

Calamari Ripieni

ingredients

half kg baby calamari

2 cups of fresh bread crumbs

2 cloves of garlic chopped finely

chopped parsley plus extra for sauce

some finely chopped calamari or its tentacles if you have them

1 can of cherrie tomatoes

olive oil

salt and pepper

toothpicks

Method

in a bowl add your bread garlic and parsley, light fry off your chopped squid or tentacles then add to your bread mixture and season to taste. fill your calamari and secure with toothpick.

In a deep frypan add some oil and add your stuffed calamari and brown off, when they are golden add your tin of tomatoes and parley and a bit of water if it looks dry. We want this saucy…. simmer for half hr season to taste and enjoy!

Cook some linguine and toss in the sauce to make an extra meal……………Yum Yum