Homeshow Recipes

3 Brothers recipes from the Fisher & Paykel cooking theater

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Crayfish with risotto

Ingredients (4 servings)

1 Crayfish

400g Arborio rice

1 Onion

4 Cloves Garlic

300mls White wine (3 Brothers Sauvignon)

Olive oil

Parsley

Cracked pepper and salt

 

Method:

Steam crayfish in 2 inch water with pinch of salt

Collect all juices and simmer. Sweat off diced onion and garlic in oil or butter for 2-4 minutes then add rice and fry for 2 minutes.   Add the wine and a decent amount of pepper, reduce for 4 minutes then add crayfish stock, simmer gently for 15 -20 minutes.   Meanwhile take meat from bones and add small meat pieces too risotto at the end, leave the nice pieces separately for plate service (If you need more stock then boil bones for 20 minutes, strain). Serve with parsley

 

Crumbed scallops with mediterranean rice

Ingredients (4 servings)

12 Scallops

150ml Cream (or milk)

100g flour

2 Eggs

200g Bread crumbs

400g Arborio rice

1 Onion

8 Cloves Garlic

3 Capsicums (Different colours)

100g Pinenuts

6-10 Saffron threads

White wine (3 Brothers chardonnay)

Vegeta (gourmet vege stock)

Salt & pepper

Method:

Roast capsicums in oil and crushed garlic, roast whole garlic in oil in tinfoil, roast pinenuts in little bit of oil.   Meanwhile sweat diced onion and crushed garlic, add rice and wine, mix vegeta, saffron, salt & pepper and top up with boiling water place in to oven and cook for 20 minutes (You can put lid or baking paper on top).   When rice is soft remove from oven and add roasted capsicums, garlic and pinenuts.   Make crumbed scallops by dusting scallops in flour, then egg wash (Egg and cream) and breadcrumbs, fry in oil until golden in colour (3-4 minutes each side).   Serve immediately

 

Brodet   (Braised fish)

Ingredients (4 servings)

1 Whole fish (Snapper, blue noise etc.)

1 Onion

4 Cloves garlic

60g Soft brown sugar

100ml Red wine vinegar

40g Tomato paste

200ml Tomato soup

4 Whole tomatoes

80-100g sultanas

100ml Red wine (3 Brothers merlot)

2 Bayleaf

Vegeta (Gourmet vege stock)

Olive oil

Salt & pepper

Method

Chop onion & garlic roughly and sweat in large pot for 5 minutes, then add vinegar and sugar, reduce until caramelized then add tomato paste, cook out for 2-4 minutes then add  half of the red wine, sultanas, tomato soup and bayleaf.   Fry on hot heat large pieces of fish (chopped with bone) put into pot, then add red wine to remove juices from pan and add to pot as well.   Seasoning with vegeta, salt and pepper, cook for 45-50 minutes. Serve with steamed/boiled rice or mashed potatoes.

 

Squid rings and tentacles with herbed rice

Ingredients (4 servings)

1kg Female squid

100g flour

Olive oil

Arborio rice

50ml white wine (3 Brother’s Chardonnay)

30g Chives

30g Parsley

30g Coriander

1 tomato

2 Cloves garlic

Pinch Parsley

 

Method

Steam or boiled rice for 20 minutes (until soft), drain liquid and mix wine through with fork, cover and set aside to rest.  Meanwhile clean squid and cut into thick chunky pieces.   Chop herbs up fine and mix through rice.   Dust squid with seasoned flour and fry on high heat for 2 minute each side. Place squid into bowl and drizzle with garlic oil. Serve immediately with diced tomato and parsley

 

Stuffed Roasted Capsicums

Ingredients (4 servings)

4 Red capsicums
400g Veal mince (Or beef mince)
50g Prosciutto
100g Arborio rice
1 onion
4 Cloves garlic
Olive oil
Vegeta (Gourmet vege stock)
Salt & pepper

Method

Sweat diced onion and garlic for 2-4 minutes, add rice and cook for a further 2 minutes.   Dice prosciutto and mix with rice then add mince.   Set aside to cool then season well with vegeta, salt & pepper.   Cut the top of the capsicums off and fill with the rice, then replace the top and place into oven at 160 degrees for 50-60 minutes.   Serve with green beans or Dali cabbage.   If you can, make a capsicum puree out of the tops with some chili.

 

Braised stuffed pork cabbage leaves

Ingredients (4 servings)

400g pork mince
200g chicken mince
1 Cabbage
1 Onion
4 Cloves garlic
40g Tomato paste
200g Tomato soup
80ml White vinegar
50g White sugar (Or caster sugar)
100ml Red wine (3 Brother’s Malbec)
Vegeta (Gourmet vege stock)
Olive oil
Salt & pepper

Method

Firstly make the tomato braise sauce by sweating onion and garlic in hot fry pan, add sugar and vinegar and reduce until colour caramelizes.   Mix tomato paste and cook out for 2-4 minutes then reduce again with red wine, add tomato soup and vegeta and simmer gently.   Blanch cabbage leaves in boiling salted water for 2 minutes each leaf and let to drain in colander.   Mix together the pork and chicken mince with fine diced onion, garlic and vegeta, roll the meat farce up in the cabbage leaves and sit them evenly into the tomato braised sauce.   Simmer for 30-40 minutes turning occasionally to cook on both sides.   Serve with rice or mashed spinach and potato.

 

Croatian rissoles (Cevapcic)

Ingredients (4 servings)

400g Veal mince (Or beef mince)
200g Lamb mince
1 Onion
4 Cloves garlic
Vegeta (Gourmet vege stock)
Olive oil
Salt & pepper

Method

Mix the veal and lamb mince together with very fine diced onion and crushed garlic, season with vegeta, salt & pepper.   Roll in to long mini sausage shapes and fry in olive oil for 4-5 minutes each side. Serve with Tomato or red capsicum puree. Also nice with crispy fries.   If you want to bulk it out then add egg and breadcrumbs to the farce, or even toast bread crumbs with garlic oil instead.