Mackerel and Grilled Watermelon

In for another weird fruity food combination? How about some makerel and grilled watermelon? Just odd enough to weird out your guests, but tastes good enough for them to come back asking for more.

INGREDIENTS:

• 1/2 small watermelon
• 50 ml soy sauce
• 1 tsp wasabi paste
• 2 large mackerel
• 1 lime
• 1 pinch salt and pepper
• 1 handful fresh coriander

STEP-BY-STEP-GUIDE:

GRILL THE WATERMELON

Preheat a cast iron griddle. Slice the watermelon right through the cross section into slices 2cm thick. Quarter these into wedges and place onto the cast iron griddle for the natural sugars to char for 2-3 minutes on each side.

PREPARE THE MACKEREL

Fillet the mackerel, pick out ay stray bones and remove the skin before dicing up into small bitesize pieces. Season the mackerel pieces in a bowl with a squeeze of lime juice and pinch of salt and pepper.

PLATE

Just before the watermelon finishes cooking splash the soy into the pan to sizzle and reduce, sticking to the watermelon in places. Serve the hot, charred watermelon on a plate with a mound of the cured mackerel on top. Dot tiny blobs of the wasabi on each watermelon slice and scatter over coriander.

SERVE

Serve immediately whilst the fish is cool but the watermelon hot. Enough for 4 as a starter

Special thanks to SORTED Foods for this innovative recipe. Head over to https://www.youtube.com/user/sortedfood for more weird combinations!

If you have any suggestions or would like to show us any of your own creations just send us a tweet at @fooodadventure! Until next time

- Hanna

Pineapple Fritters!

Pen Pineapple Apple Pen ... Like everyone else this song has been stuck in my head the whole day. It's even inspired me to go recipe hunting for you guys. This week we're making some tropical pineapple fritters!

INGREDIENTS:

• 12 pineapple rings (in juice)
• 2 shot coconut rum
• 2 tbsp brown sugar
• 150 g self-raising flour
• 300 ml sparkling water
• 1 handful desiccated coconut
• 2 l oil for deep frying
• 2 tbsp icing sugar
• 200 ml double cream
• 1 drizzle honey

STEP-BY-STEP-GUIDE:

SOAK THE PINEAPPLE RINGS

Drain the pineapple rings and place into a bowl. Pour the rum over the rings and sprinkle over the brown sugar. Leave to soak for 15 minutes.

MAKE THE BATTER

Whisk the sparkling water into the flour to make a fairly thick batter. Stir in the desiccated coconut.

PREHEAT THE FRYER

Heat the oil in a fryer to 180ºc (or a pan if you do not have one but never leave it unattended).

FRY THE PINEAPPLE

Pat the pineapple rings dry. Dip the rings into the batter and carefully lower them in to the fryer.

COOK AND DRAIN

Dry for about 4 minutes or until golden brown, turning over half way through. Pluck out the cooked rings and drain on kitchen paper to remove excess oil.

WHIP THE CREAM

Whip the cream with the icing sugar to soft peaks

SERVE AND ENJOY!

Serve a dollop of cream with the fritters and a drizzle of honey. Serves 4

Special thanks to SORTED Foods for this special recipe. Head over to https://www.youtube.com/watch?v=hgwPE6OGLK4 for an instructional video on how to make these!

If you would like to send us any suggestions or submit your creations, please tweet us at @fooodadventure! Until next time

- Hanna

Ferrero Rocher Ice Cream

Only thing that could make this warm Sydney weather better?... ICE CREAM! This week we’re making Ferrero Rocher Ice Cream

INGREDIENTS:

• 600 ml double cream
• 398 g tin of condensed milk
• 2 tbsp praline paste
• 1 tbsp nutella
• 100 g toasted chopped hazelnuts
• 6 ice cream wafers
• 400 g dark chocolate
• 100 g toasted chopped hazlenuts

STEP-BY-STEP-GUIDE:

HAZELNUT ICE CREAM

Whip up the double cream until it forms soft peaks. Fold the condensed milk and hazelnut paste into the cream. Pour into hemisphere silicon moulds and freeze overnight.

Scoop and fill the middles

Scoop a small hole into the centre of each frozen half. Fill with a little nutella and some whole hazelnuts, then return to the freezer to firm up for an hour or so.

squish and roll

Blitz the wafers up to a fine crumb. Squish two halves together and roll in the wafer crumbs, then return to the freezer for several hours to firm up.

COAT IN CHOC

Melt the chocolate, then stir in the hazelnuts and leave to cool to a point where it's no longer hot, but still runny enough to spread. Spike the ice cream ball on a fork and spread the chocolate mixture all over it to form as thin of a coating as is possible. Return to the freezer quickly for another hour before serving.

For a video reference, please head to https://www.youtube.com/watch?v=ejT21ie-4OQ to watch the SORTED team create this receipe.

If you would like to submit any suggestions or show off your wonderful creations, please submit photos to our twitter @fooodadventures as we would love to see! Until next time

- Hanna