..........from the menu
A delicious refreshing cocktail to enjoy in our backyard or your own!
The Backyard Bliss is our cocktail of the month, so come down & try it,
rear 37 Main St Mornington, ph 59757500.
- Decorate with fresh fruit, add straw and serve.
- Spoon a little cream on top
- Slowly layer pineapple juice in the glass to keep
the green colour at the bottom.
Add Midori and Cointreau on top of
small amount of Ice
METHOD
- Ice
- Top with pineapple juice
- 30 ml Midori (Melon Liqueur)
INDREDIENTS:
Backyard Bar's
The Backyard Bliss
Royal Hotel's
Flinders
Mussels
in a
Coconut
& Saffron
Broth
METHOD:
Heat a drizzle of oil in a large fry pan. Add in mussels & cook for 1-2 minutes then add
coconut milk, pinch of saffron threads and salt and pepper to taste along with garlic.
Cover pan and cook until mussels open.
Serve in a large bowl, discarding any mussels that have not opened. Garnish with
fresh coriander and some saffron threads.
Note: Do not use saffron powder instead of threads.
The inspiration for this veal
sausage dish came from adapting
the classic Italian meal, Vitello
Tonnato and combining it with the
rolled veal sausage, a common
feature in Scandinavian cuisine.
(serves 6 as an entr้e)
YELLOW FIN TUNA
250g Sushi grade yellow fin
tuna - skinned and blood line
removed (ask your fishmonger)
30g hot English mustard
VEAL SAUSAGE
Over a low heat slowly saut้
the diced onion till transparent,
then combine with the rest of the
sausage ingredients in a large
mixing bowl and mix thoroughly.
Roll out a small ball of the
mixture, fry and taste for
seasoning adjust salt and
pepper accordingly. Roll the
mixture into a truncheon shape
out onto a length of plastic cling
wrap. Twist the end of the wrap to
secure the mixture and to give the
sausage a tight uniform shape.
Place the sausage into a steamer
over boiling water, cover and
steam for 15 minutes or until
completely cooked through.
Remove from the steamer and
let cool. Once cooled, unwrap
and lay out on the sheet of caul
fat. Wrap the caul fat around
the sausage ensuring the
sausage is completely enclosed.
Sear the sausage in a very hot
pan turning regularly to ensure
the entire outside is coloured
evenly. Remove from the pan
and allow to cool.
YELLOW FIN TUNA
Coat the entire tuna loin with the
hot English mustard. Roll out a
length of plastic kitchen wrap;
place the loin of mustard coated
tuna and roll up into a long
truncheon shape; twist the end of
the wrap to secure the tuna and
give it uniform cylindrical shape.
Place tuna roll into the fridge and
allow the mustard to marinade the
outside of the tuna for minimum
of 8 hrs but preferably over night.
PRESENTATION
Slice the veal sausage into
rounds of equal 3mm thickness.
Place the rounds of sausage in a
warm place to come up to room
temperature. Unwrap the tuna
and with very sharp knife cut
into thin slices. Put the warmed
sausage onto a serving plate and
arrange the tuna on top. Dress
with a drizzle of extra virgin olive
oil, squeeze of lemon juice and
garnish with chopped micro herbs
and rinsed chopped salted capers
Compliments of Jason Goldingay - Ten Minutes by Tractor
On the Menu at $16 entree
VEAL SAUSAGE
- 500g minced veal 75g minced pork back fat
- 1 clove garlic - crushed 1 small drizzle olive oil
- 1 sheet of caul fat or crepinette - soaked in cold water
(your butcher will be able to source for you)
- 1/2 medium Spanish onion - diced small
- 2 small anchovy fillets towel dried & chopped
- 40g salted petite capers, soaked to remove excess salt & chopped
- 50g of pitted green olives - coarsely chopped
- 1/4 cup of chopped fresh parsley
- Salt and Pepper, to taste
Veal Sausage With Mustar d
Coated Yellow Fin TunaTen Minutes by Tractor's
- 30 ml Cointreau
- 30 ml cream
- Chef Scott Gallagher
................................................
INDREDIENTS:
Serves one, double recipe for two
- 15 to 20 Mussels 400 ml Coconut Milk
- Garlic Minced Salt and Pepper
- Saffron Threads Freash Corriander for garnish
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