Series 3:

Veal medallions with bug tails
Snapper with coconut rice cake
Whiting with shellfish mousse
Grilled lamb cutlets
Swordfish with Caprese salad
Emperors torn pancake
Smoked chicken & Waldorf salad
Beef fillet with fried gnocchi
Roasted Capsicum Tart
Seafood Risotto with Saffron,
Asparagus & Tomato
Mushroom cappuccino
Crab Linguine with a rose sauce
Dukkah Crusted Chicken with
Rocket Potatoes

Series 2:

Series 1:

Swordfish with Caprese salad, olive tapenade, sticky balsamic & basil oil

Ingredients
Swordfish 800grms
Roma tomatoes 4
Bocconcini 6 balls med.
Basil 1 bunch
Olive Tapenade 4 tblsp
Basil oil 100ml
Salt
Pepper
Olive oil
Chris Jarmer’s sticky balsamic

Method

1. Portion your swordfish into 100grm steaks, 2 per serve. Season with salt & pepper.
2. Prepare the salad plate first by slicing the tomatoes & bocconcini, then drizzle some olive oil on the plate and layer the tomato, bocconcini, basil, salt & pepper in a circle.
3. In a non-stick pan heat some olive oil & gently fry the swordfish steaks. Do not overcook or they will become very dry.
4. When the swordfish are just cooked, place on the salad plate, then put a spoonful of the olive tapenade on top.
5. To finish the dish, drizzle some basil oil & sticky balsamic around

BASIL OIL

1ltr Extra Virgin Olive Oil
1 Bunch of Flat Parsley
2 Bunches Fresh Basil
200grm Baby Spinach
1. In a pot of boiling water blanch the spinach, then refresh in iced water.
2. Warm the oil slightly in a pot.
3. Drain the spinach well by placing in a clean towel and squeezing.
4. Put the spinach, parsley and basil into a kitchen aid blender, cover with the warm oil and blend on high for 2 minutes.
5. Let the oil settle and pass through a fine strainer
Enjoy!

Serves 4

 

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