Method:

1. Turn your BBQ on and heat till hot with your hood down (10 minutes)
2. Clean your Salmon fillets of any bones and cover. Set aside.
3. Peal & grate Kestrel Potato & combine with egg, mustard, chopped thyme & salt & pepper.
4. Cook Rosti’s like a pancake on flat grill & cook till crisp on one side (4 mins), turn over & repeat.
5. Sear Salmon on flat grill plate, skin side down, for 3 minutes.
6. Turn Salmon and repeat on the second side for a further 3 minutes or until done. You are best to keep the Salmon pink Rare for its peak of moisture.
7. Blanch Asparagus in boiling salted water for 2 minutes. Refresh in iced water.
8. At serving time, grill Asparagus for about 2 minutes on the flat grill.
9. Have a combination of 3:1, Oil to Balsamic vinegar for the dressing & mix chop chives & dried tomatoes through.
10. To serve, place rosti onto plate, Salmon on top & Asparagus around the plate.
11. Finish with the dressing & garnish with chives.

Ingredients

Chefs Tip - Great served with an unwooded Chardonnay! Enjoy!

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Method:

1. Prepare dressing by combining egg yolk, vinegar, mustard and roasted garlic (bake whole in the oven for 25mins on 180ºC then peel) in food processor.
2. Gradually add oil to mix and season to finish.
3. Blanch the asparagus then set aside.
4. Slice Kestrel Potatoes to 5mm in thickness and season with Salt & Pepper and Olive oil.
5. Grill Potatoes for about 3 minutes each side till cooked.
6. Add to a bowl with sliced shallots, blanched asparagus, spinach leaves and Aioli. Mix to dress.
7. Serve at once with Veal fillet.

Equipment:

Ingredients:

Aioli:

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Method:

1. Sweat off onions, garlic, ginger, chilli, lemon grass & coriander stems in vegetable oil.
2. Add diced Kestrel Potato & Butternut Pumpkin
3. Add coconut milk, bring to the boil then simmer for 30 - 40mins.
4. Blend until smooth in consistency, season to taste
5. Garnish with Coriander leaves & sesame seeds

Equipment:

Ingredients:

Tip: Chicken stock or Vegetable stock can replace the coconut milk.

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Method:

1. Grate Kestrel Potato & Butternut Pumpkin, add Garlic, thyme & nutmeg. Season, combine well.
2. Heat oil on BBQ, add a circular dollop of the mixture, flatten lightly, cook until golden brown before turning over.
3. Season & lightly oil chicken before grilling on both sides for about 6 minutes per side.
4. To make the pesto, combine in food processor Garlic, herbs, lemon, and pinenuts, adding oil a little bit at a time. Season to taste.
5. Present with Rosti on base, Chicken Tenderloins stacked neatly, drizzled with the Pesto.

Equipment:

Ingredients:

Pesto Ingredients:

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Method:

1. Boil the Kestrel Chat potatoes in salted water for 15-20 minutes or until soft.
2. Drain and place Kestrel's into bowl and drizzle 2-3 tablespoons of olive oil over potatoes with the juice of 1/2 lemon. Add 1/4 cup freshly chopped parsley and salt & pepper to taste.
3. Preheat a griller pan on medium to high heat and lightly brush the fish with a little olive oil, season with salt and pepper. Grill for approximately 3 minutes on each side until the fillets are cooked through but are still moist.
4. Remove from heat and rest for 2 minutes.
5. To Serve: Place Kestrel potatoes onto a plate with the whiting fillets resting on top, garnish with parsley & chives.

Ingredients:

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