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Moqueca De Peixe

def: Moqueca De Peixe - Traditional Brazilian Fish Stew

VIVE Moqueca De Peixe.jpeg

INGREDIENT

1 Brown onion, cut into 1cm pieces
1 Green capsicum, cut into 1cm pieces
1 Red capsicum, cut into 1cm pieces
4cm-piece Ginger, peeled, finely chopped
4 Garlic cloves, crushed
1 Long fresh red chillies, thinly sliced
2 Tomatoes, cut into 1cm pieces
300ml Coconut milk
175ml Chicken stock
1 firm white fish fillet, cut into 4cm pieces
6 large green prawns, peeled, tails intact, deveined
1 sprig chopped fresh coriander
½ Lime, juiced
2 Shallots, thinly sliced
Fresh coriander leaves, to serve
Steamed rice, to serve


DIRECTIONS

Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft.
Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock.
Bring to the boil. Reduce heat to low.


Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot.
Serve with rice.


Serves 2

Enjoy!

GNOCCHI WITH GREEN PEAS

def: Gnocchi with Green Peas - a delicious and memorable Italian pasta cuisine.

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INGREDIENTS

2 Large floury Potatoes
50g Ricotta Cheese
90g of Flour (extra for dusting)
1 free-range Egg
Salt and Pepper
Fresh parmesan

For the Sauce:

Olive Oil
Fresh Peas
2 tbsp Butter
1 sprig of Thyme, Leaves only
Zest of one lemon
Cracked Pepper


DIRECTIONS

Preheat the oven to 220˚C.                           

Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth.

Mix in the ricotta, a pinch of salt and pepper and the flour.

Make a well in the middle, add the beaten egg and combine the mixture with floured hands. (Be careful not to overwork it, though.)

Cut the dough in half and shape each piece into a long cigar, about 1.5cm thick. Using the back of a floured table knife, cut each length into 2cm pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.

Add the gnocchi to a large pan of boiling water, tilting it from side to side briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.

Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until coloured. Add the peas, butter and thyme leaves. Toss, then add the lemon zest.

Serve with grated parmesan.

French Onion Soup

def: Soupe a l'oignon - a traditional French soup originated from Paris in the XVIII century.

INGREDIENTS

4 tbsp Unsalted Butter
4 tbsp Olive oil
8 Brown Onions Sliced thinly
½ tsp sugar
½ tsp salt
1 ½ tbsp plain flour
2 l beef stock
½ cup dry white wine
1 tsp freshly ground pepper
1 Fresh baguette
3 cloves garlic
Gruyere cheese, grated


DIRECTION

Caramelize the onions in a large fry pan over medium heat, melt butter with a little of the olive oil, add the onions and cook stirring occasionally until golden. Reduce heat; add sugar and salt stirring until the onions are caramelized for about 25 min.


In another saucepan bring the stock and wine to the boil, slowly add the stock mixture to the onion mix. Reduce heat and let simmer for 45 min until onions start to break down and melt into broth.


Preheat a grill or Broiler. On a baking tray, place sliced bread and drizzle with olive oil. Grill till golden, rub bread with garlic. Using an oven proof soup dish, ladle soup into dish, top with slices of bread, sprinkle with grated cheese and bake until cheese is golden.


Remove from oven and serve immediately. Bonne Appétit

LA BOUILLABAISSE

def: BOUILLABAISSE - a rich, spicy stew or soup made with various kinds of fish, originally from Provence.

INGREDIENTS

1/4 cup extra virgin olive oil
1 brown onion, chopped
2 leeks, white portion only, chopped and rinsed
2 tomatoes, peeling and coarsely chopped
2 garlic cloves, crushed
1 fresh bay leaf
2 fresh thyme sprigs
1 fennel stalk, approx 15cm
1 fresh orange zest strip, approx 3x5cm
1/2 tsp salt
1/2 tsp freshly ground pepper
2 cups dry white wine
1 cup water
5 potatoes, peeled and cut into 1cm thick slices
1/4 tsp saffron threads
2kg firm fish fillets (eg monkfish, halibut, cod) cut into 4cm chunks
Boiling water as needed
2kg tender fish fillets (eg red snapper, ocean perch, rockfish) cut into 4cm chunks
500g mussels, scrubbed and de-bearded
500g small crabs
1 tbs minced fresh flat leaf parsley
8 slices coarse country bread, toasted and rubbed with garlic

VIVE Recipes Bouillabaisse

Recipe also available on RecipeYum.


METHOD

To make the soup, warm olive oil in heavy-bottomed saucepan over medium-high heat. Add onions and leeks and sauté for 2-3 minutes until translucent. Add tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper and stir to combine. Add wine, water and potatoes. Bring to boil, reduce heat to low, cover and simmer until potatoes are tender (approx 25min).

Once the potatoes are tender, bring the mixture back to the boil and add the saffron. Lay firm-flesh fish on top and pour over just enough boiling water to cover. Boil for 7 minutes until fish half cooked. Add tender-flesh fish, mussels and crabs. Discard any mussels that do not close when touched. Add more boiling water as needed to cover and boil for 3-4 minutes. Tender fish should separate easily with a fork and mussels open.

Using a spatula, transfer fish and shellfish to a warmed platter, placing tender fish to one side, firm fish to the other. Discard any mussels that have not opened. Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over the seafood and sprinkle with parsley.

Place bread slice in the bottom of each serving bowl, top with seafood and potatoes and remaining broth.

Bon appétit!

 

 

RAINBOW TROUT WITH ALMOND BUTTER SAUCE by Manu Feildel

Sometimes it can be an issue to cook a whole fish on a barbeque but with this little beauty it’s easy, it’s perfect, it’s fantastic… get one!
— Manu Feildel, Chef and Chasseur Brand Ambassador

INGREDIENTS

2 rainbow trout (300g each)
60g flaked almond
80g butter
30ml olive oil
1 lemon
½ bunch of parsley, chopped
Salt and pepper, to taste

VIVE Recipes

 
METHOD

When purchasing the whole trout ensure they are properly gutted and scaled. Rinse and dry with paper towel.

Toast flaked almonds in a pre-heated oven at 180°c. Stir from time to time to acquire a uniform, golden-brown colour.

Season each trout. Place a rectangle griddle on a medium heat and drizzle with olive oil. When oil starts smoking, place the fish on the griddle. Cook on each side for 3-5 minutes or until golden brown.

Place a frying pan on the heat and add the butter. When the butter starts to foam, add the almonds, then squeeze in the lemon juice and add chopped parsley.

Check the seasoning, and pour the sauce on top of the fish. Sublime!

CRAB MAC n' CHEESE

Comforting macaroni and cheese reaches new heights with the addition of deliciously decadent fresh crab meat.
— Julien Vasseur, Head Chef, VIVE Cooking School

INGREDIENTS

Salt

200g fresh crab meat (blue swimmer, mud or spanner crab)

100g butter

500g macaroni

¼ cup all purpose flour

½ tsp Dijon mustard

2 cups milk

1 cup cream

Freshly ground pepper, to taste

½ cup Parmesan cheese

1½ cups white cheddar cheese

2 tbsp fresh chives

VIVE Recipes MacnCheese

METHOD

Preheat oven to 170°c.

Bring a large saucepan of salted water to boil over high heat. Add macaroni and cook, stirring occasionally until not quite al dente (approx 2 minutes less than the packet instructions). Drain and transfer to a large bowl.

Return saucepan to medium-high heat and melt 100g butter. Add flour and mustard and cook, stirring well until no visible flour remains (approx 1-3 minutes).

Whisk in milk and cream and bring to boil. Simmer, whisking frequently for 4-5 minutes until smooth. Remove from heat. Add a pinch of pepper, crab meat and cheddar.

Pour macaroni into the cheese sauce, add chives and stir well. Transfer to prepared baking dish and top with remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly (approx 25-30 minutes). Stand for 5 minutes before serving.

We recommend consumption in front of the fireplace accompanied by a warming glass of pinot!

Serves 6.

PEARL BARLEY RISOTTO by Manu Feildel

The beauty of using pearl barley in this risotto is that it doesn’t get stodgy but remains nice and chewy.
— Manu Feildel, Chef and Chasseur Brand Ambassador

INGREDIENTS

240g pearl barley
4 shallots, finely chopped
3 garlic cloves, finely chopped
1 handful of parsley, finely chopped
150ml white wine
100ml extra virgin olive oil
Salt & Pepper
80g butter
4 tbs Parmigiano Reggiano, grated
1 ltr chicken stock
400g assorted mushrooms (morels, chanterelles, oysters, shimijis, enokis, chestnuts), washed and cut to bite size

VIVE Recipes Risotto

METHOD

In a casserole on a medium heat add half the olive oil and shallots and cook gently.

Add the pearl barley and stir for 3 minutes until it heats up and is glazed in the oil.

Pour in the wine and reduce by two thirds. Season with salt and pepper, then slowly add the chicken stock over the period of half an hour until the pearl barley is cooked.

Heat a frying pan on medium heat and add the remaining olive oil and mushrooms and cook until golden brown. Add garlic and parsley and cook for another minute.

Add the mushrooms to the pearl barley, check the seasoning and finish by stirring in the
parmesan and butter. Bon appétit!

BRAISED PORK CARNITAS

INGREDIENTS

2kg pork shoulder, cut into 2-inch pieces

2 cups water

1 onion, thinly sliced

½ orange, cut in half

¼ cup pork lard or olive oil

5 garlic cloves, peeled

2 bay leaves

1 tbs brown sugar

2 tsp dried oregano

4 sprigs fresh thyme

Salt and freshly ground pepper, to taste

VIVE Recipes Carnitas

METHOD

Place all ingredients except pork in a cast iron pot or slow cooker on high heat and combine. Add the pork and bring to the boil. Lower heat and simmer, stirring occasionally,  for 1½ - 2 hours or until the pork is tender and falling apart.

At this point the liquid should be thick and syrupy. If the liquid hasn't evaporated enough, transfer the pork to a bowl and reduce until it has reached a sticky consistency, then strain through a fine mesh sieve and reserve. Pull the pork apart with a fork (or with your fingers) and pour over the reduced cooking liquid.

Heat lard or olive oil in a cast iron skillet or heavy bottom frying pan and fry the pork for 10-15 minutes. It is best not to stir too much so that the bottom goes a golden crispy brown and the top stays moist and tender. Be careful not to burn the base.

Stir the meat around and serve immediately with the Mexican Beans. A perfect, cool-weather Autumn feast!

This beautiful braise would also be a fantastic filling for tacos or fajitas.

CHARGRILLED KING PRAWNS WITH GARLIC BUTTER by MANU FEILDEL

I may be French but I can also do ‘shrimp on the barbie!’. Chasseur’s square grill is fantastic for this - the heat is intense and it grills prawns beautifully.
— Manu Feildel, Chef & Chasseur Brand Ambassador

INGREDIENTS

24 large green king prawns
150ml olive oil
Salt and pepper


Garlic Butter
250g quality salted butter (diced)
80g garlic cloves (peeled)
1 golden shallot, roughly chopped
½ bunch parsley
 

VIVE Recipes Prawns

METHOD

Place the peeled garlic cloves in a pot of cold water and bring to the boil. Once soft, place in a colander, refresh with iced water and set aside.

Finely chop the parsley and set aside.

Place the butter, shallots and garlic in a food processor and blend until smooth. Transfer to a bowl, add chopped parsley and cover with cling wrap.

Preheat your grilled pan or BBQ to medium/high.

Take the head off of each prawn and carefully butterfly them from the back with a sharp paring knife.

Drizzle the prawns with olive oil, salt & pepper. Place them onto the grill shell side down and cook for a minute or until slightly charred, then flip over to the other side for another minute.

Remove the garlic butter from the fridge, heat in a small pan until foaming and pour over the prawns.

Serve straight away. Simply delicious!

BEEF CHEEKS IN CHINESE FIVE SPICE + CINNAMON by SCOTT GOODING

INGREDIENTS

2 grass fed beef cheeks
1 tbs coconut oil (other options: ghee, lard or tallow)
1 cup bone broth
2 cinnamon sticks
2 star anise
2 tbs honey
1-2 tsp Chinese Five Spice
4 small brown onions, peeled and quartered
2 garlic cloves, peeled and quartered
Water

For the veggies:
2 large sweet potatoes, roughly chopped
1 tbs butter
1 tsp Dijon mustard
2 handfuls brussels sprouts, halved
1 tbs coconut oil
Sea salt
Black pepper


METHOD

Heat the fat in a large fry pan over high heat. Brown beef cheeks on both sides and set aside.

De-glaze the pan with some water and add glaze to pressure cooker or slow-cooker with beef cheeks, broth, onion, garlic, honey and spices. Top up with water until all ingredients are covered and stir to combine.

Cook for 90 minutes (pressure cooker) or 5-6 hours (slow cooker) until meat is tender and falling apart. Remove from heat.

To prepare the veggies, pre-heat the oven to 190 degrees. In a bowl combine the brussels sprouts with the coconut oil, place on tray lined with baking paper and season. Cook for 25-30 minutes or until soft in the centre with crisp outer leaves. Remove from heat and set aside.

In a saucepan, cover sweet potato with salted water and bring to the boil. Reduce the heat and allow to simmer until soft. Drain and return to the heat for 60 seconds to remove remaining liquid. Mash together with butter, mustard and seasoning.

Reduce the liquid from the cheeks in a frying pan over high heat until thick and sticky. Serve with beef, mash and crispy brussels sprouts. Enjoy!

Serves 2-4.