I like entertaining but I’m not one to prepare food that’s overly fussy or fiddly. I generally steer clear of anything that has a million steps or oodles of prep because I want to spend my time with my guests rather than in the kitchen. I normally have a repertoire of things I like to prepare, but I’m always open to discovering new dishes to make that are simple yet delicious. So, when Matt Moran invited me over for a meal, I jumped at the opportunity.
Matt Moran is one of the most well known chefs in the country, and I recently appeared on an episode of his Kitchen Tales series which was focusing on Christmas entertaining. The episode I was on featured simple and tasty skewers, which I can personally attest would impress any guest. I knew immediately I wanted to prepare the three skewers Matt prepared for me the next time I was having people over so he kindly shared the recipes with me. And now I’m sharing them with you! Seafood featured quite prominently in the dishes Matt prepared so it’s definitely perfect for a Christmas Day feast or a summer BBQ, plus there’s a vegetarian option which just changed the way I look at eggplant forever! Enjoy—and let me know how you all go with trying these at home.
Morton bay bug skewer with Marie Rose sauce
Serves 6
6 Morton bay bugs, raw
6 metal skewers
15g celery salt
1 lemon
1 tbs grapeseed oil
1 bunch chive, finely sliced
Marie Rose Sauce
200g Whole egg mayonnaise
80g Tomato sauce
1 ½ Tbs Worcestershire sauce
1tsp Tabasco sauce
Pre Heat Grill/Barbeque
To prepare the bugs, remove the head from the bug and carefully using a pair of scissors gently cut the belly shell away from the meat and remove the meat in its whole form, remove the intestinal vein from the meat, place the bug meat onto the metal skewers and season with the celery salt.
To make the Marie rose sauce, place all ingredients into a mixing bowl and stir together until combined, season to taste with salt.
Drizzle the bug meat with the grapeseed oil and place onto the grill, allow to cook for 3-4 mins until golden, turn the skewers and repeat on the opposite side until the bug meat is just cooked through. (you want your shellfish to be slightly opaque in the centre) remove the skewers from the grill and squeeze over lemon juice and finish with chopped chives, serve with the Marie rose sauce.
Miso Glazed eggplant skewer with puffed rice
Serves 6
2 eggplants, peeled
6 metal skewers
1 bunch chives, finely sliced
150g wild rice
1litre vegetable oil
150g cashew nuts, roasted and crushed
Miso glaze
75ml cooking sake
75ml mirin
75g caster sugar
200g chickpea miso
1 tsp sesame oil
Preheat fryer 180 degrees (or saucepan of oil on a medium heat)
To puff the wild rice, place the vegetable oil into a saucepan on a medium heat, heat the oil until it just starts to smoke, place the rice into a metal sieve and submerge into the hot oil, the rice will puff very quickly, stir the rice so that all grain puff and remove immediately from the oil and place onto a tray lined with paper towel to drain excess oil, season with salt and set aside.
Once the wild rice is cooled gently crush the rice and place into a small mixing bowl with the crushed cashew nuts and chopped chives, mix.
Cut the eggplant into 3cm x 3cm cubes, add the eggplant onto the skewers.
In a small saucepan mix the sake, mirin and caster sugar and place on a medium heat and bring to a simmer, add in the chickpea miso and sesame oil, and mix until combined.
Place the eggplant skewers into the fryer so that the eggplant is submerged in oil and cook for 3-4 mins or until golden brown, remove from the fryer and place onto paper towel to drain from excess oil.
Using a pastry brush, coat the eggplant in the miso glaze and cover with the cashew and rice mix.
Serve with a wedge of lime.
Kingfish skewer with cucumber & yuzu ponzu
Serves 6
400g kingfish fillet, skin off
6 metal skewers
20mls grapeseed oil
1 telegraph cucumber
150mls yuzu ponzu
1 pun baby shiso
1 tbs sesame seeds, toasted
Pre Heat Grill/Barbeque
To prepare the kingfish, slice the fish into 2-3mm thick slices and place to the side.
Cut the telegraph cucumber in half lengthwise, cut 1cm thick slices across the cucumber into half-moon pieces.
Thread the kingfish onto the metal skewers placing a cucumber in between the slices of kingfish, repeat for all skewers.
Season the skewers with salt and pepper to taste and drizzle with the grapeseed oil, put the skewers on the preheated grill for 1 -2 mins on each side, just searing the kingfish, remove from the heat and place on a serving plate, drizzle with the yuzu ponzu and garnish with baby shiso leaves and a sprinkle of toasted sesame seeds
