Poached Hapuka, Artichokes and Garlic Mayonnaise - Chef Recipe by Josh Niland
Here is my interpretation of a wonderful meal I had as an apprentice at restaurant Bistrode.
2 Tbs brown sugar
3 tsp cold water
1 cup macadamias, roughly chopped
Macadamia salad dressing:
1/4 cup macadamia oil
2 Tbs lemon juice
1 tsp brown sugar
Salt and pepper to taste
12 large cooked prawns, peeled leaving tails intact
1 red onion, peeled and thinly sliced
2 red chillies, finely sliced
4 radishes, finely sliced
750g watermelon, cut into 3cm wide wedges, rind removed
150g feta, crumbled
1/4 cup mint leaves, torn
Preheat the oven to 180 C fan-forced. Line a baking tray with non-stick baking paper.
To make the caramelised macadamias, combine sugar and water in a bowl. Add macadamias and toss to coat in the sugar mixture. Place the nuts on the baking tray and roast for 8 minutes or until crisp and caramelised.
Set aside to cool.
Combine all the dressing ingredients in a glass jar with a lid and shake well. Set aside.
In a medium bowl, combine the prawns, onion, chillies and radishes and pour over the dressing.
Lay the watermelon wedges on a serving plate and top with feta and the prawn mixture.
Sprinkle with caramelised macadamias and mint leaves. Serve immediately
Credits: Australian Macadamias
Photo Credits: Australian Macadamias