Grilled Lemon Swordfish Steaks
750 grms swordfish steaks 1 tablespoon grated lemon peel
3/4 cup lemon juice 1/3 cup chopped fresh leaf parsley
2 tablespoons prepared horseradish
3/4 cup extra virgin olive oil
2 cloves garlic finely minced
1 tablespoon salt
1 tablespoon dried thyme crushed
ground pepper to taste
1 bay leaf
1.In a shallow dish ,combine all ingredients except fish,mixing well.
2.Add swordfish,turn to coat with marinade.Cover and refrigerate at least 2 hours,turning fish occasionally.Do not let sit for than 2 hours the fish could start to cook from the lemon juice.
3.Preheat your grill ,oil grilling plate,
4.Grill swordfish over meduim-hot heat about 7 minutes,basting lightly with marinade.Carefully turn swordfish and grill 3 to 4 minutes each side depending on thickness.
Char grilled Swordfish with Black Olive and Herb Dressing
4 x 180grm Swordfish fillets or steaks
2 cups Olive Oil
Cup (60ml) Extra Virgin Olive Oil
1 Tablespoon Red Wine Vinegar
Cup (35g) Black Kalamata Olives,Pitted and chopped
1 Tablespoon Fresh Flat Leaf Parsley Roughly Chopped
2 Tablespoon Rosemary Leaves Roughly Chopped
Sea Salt To Taste and Freshly Ground Black Pepper
Place dressing ingredients in a covered container,shake well and season to taste with salt and pepper.
Cooking Instructions :
1.Brush both sides of fillets with olive oil and set aside.
2.Preheat you grill,oil grilling plate
3.Grill swordfish over medium heat-hot heat about 7 minutes.Carefully turn swordfish 3 to 4 minutes each side depending on thickness.
Final Touches Place fish on serving plates and spoon dressing over.
Honey Glazed Duck Breasts
with Parmesan Mash and Blackberry Jus
4 Duck Breast Fillets Skin-On
6 Table spoons of Honey
800Grms Of Potatoes (Russet Potatoes are Ideal)
2 Tablespoons of Butter
1/2 Cup of Parmesan Cheese
60ml of Cream
12 Blackberries Fresh or Frozen
10Grms of Caster Sugar
200ml Chicken Stock
12 baby carrots
1.Preheat Oven to 200C
2.Peel then boil potatoes in salted water until you can easily pierce with a fork.When cooked,push them through a ricer,or use a hand mixer,do not over mix. Heat cream and butter until melted and add to the potatoe with parmesan cheese.
3.Steam or blanch Brocollini and carrots until tender or crisp
4.Firstly you need to render the fat on the duck .Use a frying pan place duck breast skin down in the pan.There is no need to add oil as the duck will release its own fat.Pressing down gently on the duck will help release extra fat.Duck skin side down should be cooked for up to 3 minutes (dependent on amount of fat on your duck breast)Use tongs to lift and check that the skin is turning a golden brown colour
5.Once it has changed colour ,turn your duck breast over and cook the flesh side for 3-4 minutes.Place duck breast on a tray and place in oven.
6.Roast in oven for about 6-8 minutes,once roasted remove from oven and place on plate so the duck breast can rest.Resting allows the duck breast to relax,allowing the juices to spread throughout the meat.
7.To make blackberry jus,gently heat berries in a pan with caster sugar until slightly caramelised.Add chicken stock.Bring to boil ,then remove from heat.Drizzle a little balckberry jus over,not too much you dont want it to over power the taste of the duck breast.
8.To serve use a sharp knive and slice the duck breast and arrange on a angle over the mash and vegetables.