The Cook and the Chef

Raspberries + Barramundi (3x1)

Ημερομηνία προβολής: Φεβ 13, 2008

Simon and Maggie stroll back into the kitchen for a new season to dish up a refreshing summer feast. Maggie uses delicious second flush raspberries to adorn a fail proof sponge while Simon works magic with a raspberry, lamb and pea combination. Simon then treats us to a saucy fish curry using fresh territory barramundi, while Maggie adds layers of sweet tang to her barra with a lemon confit. In the Barossa Maggie has access to so much wonderful produce and February is the month for second flush raspberries. Local grower Cheryl Stevens shows Maggie why the raspberry is such a delicate fruit and Maggie makes the most of them being on her doorstep by putting them with cream to adorn and flavour a spectacular sponge. Simon combines the flavour of raspberries with lamb and peas in a delicious dish for those who dare to be different. On a recent expedition to the Northern Territory Simon tracked down many of his favourite tropical treats and in this episode he brings us beautiful farmed Barramundi courtesy of barra Farmer, Bob Richards. Simon’s Estuarine Barra is one of the few fish that has the flavour and the texture to stand up to a long cook and to stand its ground in his spicy, rich Indian curry. Maggie’s salt water farmed Barra has a very similar texture and the saltiness is complimented perfectly with the sweet tang of a lemon confit and the warmth of ginger. Recipes: - Meen Mollie Curry (Fish Curry from Kerala) - Pan Roasted Salt Water Barramundi with Carmelized Lemon & Rocket - Stephanie's Sponge with Cream & Raspberries - Lamb with Raspberries