A Good Friday Feast

BBQ WHOLE BABY SNAPPER WITH OLIVE AND PAPRIKA DRESSING.
Recipe by Sara Oteri

Ingredients:
Whole baby snapper
Olive oil
Salt & pepper
2 cloves of garlic
1/2 red onion
Handful of parsley, chopped
1 tsp smoked paprika
Generous splash of red wine vinegar
Crushed olives — Sicilian and Kalamata, seeded.
Rind of 1/2 a lemon
2 tbsp crushed almonds

Method:
Ask your fishmonger to scale and gut your snapper before BBQing. Dress the fish with olive oil and season lightly with salt and pepper. Double wrap the fish in foil and put onto the grill at a medium heat.

With less than 1 minute until your fish is ready you can begin to prepare your dressing. Simply heat a pan (medium) with a generous amount of olive oil. Before it becomes too hot add garlic, red onion and chopped parsley.

Add a teaspoon of bitter/sweet-smoked paprika and a splash of red wine vinegar (don’t be shy). Once reduced for 30 seconds add your crushed olives and lemon rind. Pour the dressing over your whole fish and finish with crushed almonds.

 

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OYSTERS WITH 3 TYPES OF DRESSING.

Recipe by Sara Oteri

KIWI, LIME AND BLACK PEPPER GRANITA
Place one kiwi fruit (peeled) and the juice of one lime into a blender and blitz until smooth. Season with salt and heavy dose of black pepper. Put into a container and freeze. Once frozen, scrape with a fork and place a teaspoon on top of each oyster.

OYSTERS WITH BACON SALT
Place 3-4 large rashers of very thinly sliced smoked bacon into an oven at 180 degrees until crisp. Allow to cool completely before blitzing in a blender with a touch of salt and pepper (keep in mind the bacon is already salty). Taste and season with more salt or pepper if needed. Sprinkle onto each oyster.

SEAWEED VINAIGRETTE
Mix ¼ cup sake, ¼ cup rice wine vinegar, 1tsp sugar and 3-4tbsp light soy on heat. Once warm turn off the heat and steep wakami seaweed with 1tbsp bonito flakes until room temp. Strain and finish with a few dashes of sesame oil, dress oysters lightly.

 

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HOT CROSS BUN FRENCH TOAST WITH FIGS AND WHIPPED RICOTTA.
Recipe by Sara Oteri

Ingredients:
100g ricotta
Lemon zest
1 vanilla pod
1 tsp caster sugar
1 egg
Dash of milk
Hot cross buns of choice
Butter
Fresh figs
Ricotta to serve

Method:
In a bowl place 100g of ricotta, a little lemon zest, vanilla pod and caster sugar. Whisk until smooth.

Place one egg and a dash of milk into a bowl and whisk. Cut your hot cross bun horizontally and trim the top to expose the bread beneath the cross (this will allow them to soak the egg mixture). Soak each bun in the mixture for a few seconds but not too long that the middle becomes moist and cannot cook through.

In a medium heat pan melt some butter and place each bun down. Check until each side is golden and then flip.

Serve with a quenelle of ricotta and fresh figs or whatever fruit is in season.