Seafood & Macadamia Pesto April 2, 2015 08:13
|Recipe by: Renowned Foodologist Chrissy Shaw and Leslie Manning|
350 gm shark (flake) fillet
Boil shark in salted water for approx. 5 mins or until tender. Do not over cook the fish. Cool
2 tbsp. olive oil
3 cloves garlic –crushed and diced
Salt and pepper to taste
130 gm Sundried tomato, chilli, & pine nut pesto
3 tbsp Macadamia Nut Butter
100 ml cooking cream
3 shallots – chopped
Place the cooked shark into frypan along with olive oil, garlic, salt and pepper. Cook over medium heat until fish starts to shred. Combine with pesto and Macadamia Nut Butter until fish is totally shredded and mixed with sauce. Add cream and shallots and heat over medium to low heat until thoroughly warmed.
¼ cup White Vinegar
¼ cup Castor Sugar
1 tbsp Soy Sauce
½ cup Olive Oil
Combine all the ingredients in a saucepan. Stir well over low heat until the sugar is dissolved. Cool – This dressing will keep indefinitely in the refrigerator
1 pkt pre-cooked Singapore Noodles
2 Shallots – chopped
2 Cloves Garlic – crushed & finely chopped
1 tbsp Olive Oil
Just prior to serving quickly toss noodles, shallots and garlic in heated olive oil until warm. Salt and pepper to taste.
Place a small mound of baby mesculan salad leaves and baby spinach leaves and dress with homemade salad dressing. Top with the shark and pesto sauce and Singapore noodles and shallots to the side – garnish with crushed macadamia nuts.