Matt Moran's Roast Lamb with Preserved Lemon and Chargrilled Vegetables
The lamb is roasted on a bed of potatoes for two reasons: they prevent lamb from drying out as we...
300g scallop meat
1 tub silken tofu
1 smoked salmon skin - if available
300g duck breast
50mL peanut oil
10g peeled garlic
1 large red chilli
2 golden shallots
35mL sweet soy
60mL fish sauce
60mL lime juice
Remove skin from duck breast and mince in food processor, set aside.
Mince peanuts, garlic, ginger, chilli, shallots and fry in peanut oil until golden.
Remove from pan and add minced duck, cook until browned. Return spice mix to pan and add fish sauce and soy. Cook until quite thick.
Remove from heat and stir in lime juice.
Peel pineapple and slice lengthways into 1.5cm slices. Using a 3cm round cutter, cut 24 discs of pineapple.
For crackling ensure all flesh is removed from skin and place between 2 sheets of baking paper, sandwiched between 2 flat baking trays.
Cook at 160 C for 25-30 minutes until skin is golden. Skin will crisp after removal from oven.
Char pineapple discs over high heat until blackened. Top with warmed duck mince.
In a very hot pan, lightly sear scallops for 30 seconds on each side. Remove and drain on paper towel.
Top each pineapple disc with a scallop.
Cut tofu into six 3cm squares and serve as is, or dust with flour and fry in tempura batter until crisp.
Divide scallop stacks and tofu between 6 plates and scatter with crisp salmon crackling shards.
Recipe provided by Sails Beach Restaurant & Bar
Photo Credits: Sails Noosa Cookbook