Great food in the great outdoors.

4 lamb steaks or chops
½ cup peanut butter
1 tbsp lemon juice
1 clove crushed garlic chilli sauce to taste

Combine the marinade ingredients and leave the lamb to marinate for a least an hour. Grill over medium – high heat for three to four minutes on each side. Serves four. This marinade may also be used for beef, chicken or pork satay.

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6 boneless/skinless chicken breasts (size 8 chicken)
160g proscuttio/palma ham sliced wafer thin
blanched spinach – large leaves
500g puff pastry

Hollandaise
4 egg yolks
100ml wine vinegar reduction
500ml clarified butter
roasted cloves of garlic
chopped parsley

Wrap the proscuttio around each chicken breast. Wrap the spinach around the chicken and proscuttio. Roll out the puff pastry as thin as possible and wrap around the above. Coat with eff wash and bake at 200°C for 15mins. Slice and serve on individual plates alongside a roasted garlic hollandaise.

Hollandise:
Whisk together yolks and vinegar over boiling water. Slowly whisk in butter and add warm water if hollandaise gets too thick. Finally stir in pureed garlic and chopped parsley.

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Serve with baked potatoes, a tossed salad and a bloody good bottle of red wine. Home hint – Red wine stains? Drink white.

two 200 gm scotch fillets 5 cm thick
1 tsp salt
1 tsp black pepper
1 tsp white pepper
1/2 tsp cayenne pepper
1 dessertspoon fennel seeds

Mix seasonings and coat the steaks. Heat skillet or pan until REALLY hot (this is important). No oil. Cook steak, burning mixture. There will be lots of smoke – extractor fan needed. Cook as you like – rare, medium rare. If well done, you’ve killed them

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1 snapper fillet per person
½ cup medium sherry
½ to ¾ cup cream
1 ½ tsp brown sugar butter
Salt and pepper

Heat butter in thick bottomed pan until smoking. Add fish, salt and pepper and cook each side for two minutes. Add sherry and boil vigorously for one minute. Add cream, heat to boiling and reduce slightly. Season to taste then stir in brown sugar. Lift out fish. Heat pan until sauce caramalises. Pour sauce over fish, garnish with parsley and lemon slices.

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Rinse and blanche the spinach for five minutes. Make a thick white sauce, add a teaspoon of chicken stock powder and salt and pepper to taste.

Chop the cooked spinach and mix with the white sauce. Serve with smoked salmon, poached eggs and toast.

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Serve with a green salad, fresh crusty bread and a glass or three of Fume Blanc

200g smoked salmon pieces
1000g fettuccine
200g soft blue cheese, cut into pieces
450ml cream
pinch of dried tarragon
1 tbsp olive oil
salt & ground black pepper to taste
parsley for garnish
250ml Fume Blanc

Optional extras
200g tinned salmon, deboned and skin removed
1 tsp arrowroot

In a small saucepan gently heat the cream. Add the blue cheese and continue to heat, stirring occasionally. When the cheese has melted add the wine in slow dribble, stirring all the time. Add the tarragon, leave to simmer gently to let the sauce thicken. Bring 3 litres of water, the olive oil and salt to taste to the boil in a large saucepan, add the fettuccine and cook until al dente.

Drain the fettuccine and serve into a large bowl, pour on the sauce. Arrange the smoked salmon pieces on the top and garnish with the parsley.

Optional extras
For a richer sauce (or if smoked salmon not available), crumble the tinned salmon into the sauce. For a thicker sauce, mix the arrowroot to a smooth paste with a little cold water and add to the sauce, stirring all the time.

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310 g can smoked fish fillets
1 onion
1 – 2 cups grated cheese
1 tbsp flour
1 tbsp butter
small packet potato chips
2-3 hard boiled eggs milk

Saute onions in butter until clear. Add flour, stir and gradually add milk to make a white sauce. Add drained fish, parsley and half the grated cheese plus eggs cut into quarters. Place in an ovenproof dish, crush and sprinkle over potato chips. Top with remaining grated cheese, Grill top. Serve hot.

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half a head of lettuce
1 small cucumber
spring onion
3 medium tomatoes
1 tin coconut milk/cream
500 gm crab meat or seafood of your choice
salt and pepper

In a large bowl mix chopped lettuce, peeled, sliced and chopped cucumber, roughly chopped spring onion and tomatoes. Add roughly chopped seafood. Shake coconut milk/cream well, add to salad and toss. Salt and pepper to taste.

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6 large gutted paua
1 can of beer
2 onions
2 cloves garlic
2 cups breadcrumbs
1 egg salt

Mince paua and soak in beer for two days. Add chopped garlic and onions and other ingredients. Form into patties and fry in olive oil.

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250g fish fillets
16 mussels
1 ½ litres water
2 tomatoes
2 tbsp tomato paste
2 tbsp flour
15g butter
2 chicken stock cubes
2 tbsp chopped parsley
2 tsp curry powder
salt and pepper

Put fish fillets into a saucepan, add water, bring to boil, reduce heat and simmer covered for 15 mins. Drain fish and reserve stock. Melt butter in saucepan. Add flour and curry powder, stirring until smooth. Add tomato paste, add fish stock gradually, stirring until smooth. Still stirring, bring to the boil so soup thickens. Add crumbled stock cubes, peeled and chopped tomatoes and simmer one minute. Add flaked fish and cleaned mussels. Add salt and pepper to taste. Cook gently and serve topped with chopped parsley.

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