Make your festive meals extra special with easy yet amazing recipes! From tasty Red Tail Snapper with Herb Butter Sauce to flavorful Rock Lobster topped with Chilli Salsa, and Chestnut and Honey Semifreddo, these recipes will bring joy to your table. Join us in creating a menu that's both simple to make and absolutely delicious, perfect for sharing with your loved ones during this merry season!
Red Tail Snapper with Herb Butter Sauce
Recipe by Margaret Roberts
Ingredients
Fish
- 1.6 kilo Red Tail Snapper
- Good scattering of sea salt flakes
- Olive oil
Stuffing
- 2 lemongrass stalks cut into thirds and bruised
- 4 kaffir lime leaves
- 3 garlic cloves finely sliced
- ½ cup roughly chopped parsley leaves
- ½ cup roughly chopped coriander leaves
- 1 large lemon sliced
Garlic Herb Butter
- 160 g unsalted butter cut into cubes
- 3 garlic cloves minced
- ½ teaspoon chilli flakes
- ¼ cup finely chopped coriander
Method
1. Preheat oven: Combi steam 200 degrees high steam. Or if the oven allows, add steam once the oven temperature is reached.
2. Slash 3 diagonal cuts on fish skin on both sides.
3. Fill the cavity of the fish with stuffing. Place the lemon slices on top of herb ingredients. Tie with kitchen string or elasticized ties to hold in place.
4. Season fish with sea salt and a good drizzling of olive oil.
5. Place in a preheated oven for 25 minutes. You can check if the fish is cooked by gently piercing the fish with a knife. If the flesh moves easily from the bone, then fish is cooked.
6. Remove from the oven, place on a serving platter, cover loosely with foil and rest for 5 minutes. Garlic Herb Butter
7. Melt butter in a saucepan, over low heat. Add garlic and once you can smell the garlic aromas, then add chopped herbs and chilli. Mix until combined.
8. Remove foil from fish and pour the butter sauce over your fish.
Cooking with steam
Utilising steam to cook your fish ensures a succulent, moist result. All types of firm snapper are ideal for steaming.
Modern combination steam ovens, commonly known as combi steam ovens, make cooking with steam a seamless process. By integrating the benefits of steam cooking with traditional oven functions, they offer unparalleled versatility in the kitchen.
Explore our range of combi steam ovens online or book our complimentary ‘Intro to Combi Steam Ovens’ session for an in-depth demonstration.
Celebrating with seafood
Experience Western Australia's finest seafood with our Rock Lobster and Chilli Salsa recipe. Using locally sourced rock lobster, this dish captures the essence of WA's fresh coastal flavours. Indulge in the succulent lobster complemented by a zesty homemade chili salsa, bringing crowd pleasing dishes to your Christmas table.
Steam Oven Rock Lobster with Chilli Salsa
Recipe by Kate Flower
Serves 6 GF/DF option
Ingredients
- 3 Western Rock Lobsters, dispatched
- 200g Garlic and Parsley butter, room temperature
Chilli Salsa
- 1 green capsicum, finely diced
- 2 large tomatoes, finely diced
- 2 jalapeno, seeds removed, finely diced
- 2 spring onions, finely sliced
- ½ a bunch of coriander, finely chopped
- Extra virgin olive oil
- 1-2 limes, juice
- Salt
Method
Lobster
1. Preheat the oven for 18-20 minutes on steam function at 100 degrees.
2. Split the lobster in half lengthwise through its head and tail.
3. Gently rinse out and discard the yellow-green tomalley.
4. Transfer lobster halves, shell side down to a lined baking tray. Spread the garlic butter evenly across the flesh of each lobster and cover. Allow to sit at room temperature prior to cooking.
5. Place the lobster in the oven and cook on Steam, 100 degrees for 6-8 mins.
6. Now change the oven setting to Grill mode. Move the lobster tray towards the top of the oven and cook for approximately 3-5 mins until the lobster flesh starts to caramelise on top. Keep an eye on them, as this may occur quickly.
Salsa
7. Combine all ingredients in a medium bowl and stir to combine.
8. Season to taste with lime and salt.
9. Serve lobster sprinkled with salsa, especially in the cavity left from removing the tomalley and serve with extra salsa and lime wedges on the side.
DF option – Simply replace the garlic and parsley butter with garlic, lemon zest and parsley stirred through olive oil.
A classic summer dessert
Sweet and refreshing, Semifreddo is an Italian summer time classic. Our twist on this creamy and indulgent dessert features the delightful festive combination of chestnut and honey, making it an ideal addition to backyard barbecues, picnics, or festive gatherings.
Chestnut and Honey Semifreddo
Recipe by Kate Flower
Ingredients
- 4 large eggs, separated
- 170g Chestnut Brae Creme de Marron (chestnut cream)
- 1 tsp vanilla extract
- ½ cup local honey
- 300ml double cream
- ½ pack gingernut biscuits
- ¼ cup butter, melted
Garnish
- ½ cup toasted Omega walnuts
- Local honey to drizzle
Method
1. Oil and line a 1-litre loaf tin with two layers of cling film, leaving extra folding over the lip so you can pull on it to remove the dessert once frozen.
2. Place the ginger nuts into a food processor and blitz until the biscuit is a fine crumb.
3. Stir through the melted butter to coat and set aside.
4. Place the chestnut cream, egg yolks, vanilla and honey in a bowl and whisk with a fork to combine.
5. Put the egg whites in a large bowl and whip until stiff with an electric whisk.
6. Add the yolk and chestnut and continue to mix until thick and well combined for 2 minutes.
7. Place the cream in a bowl and whip until it holds its shape then fold chestnut and eggs mix gently until well combined.
8. Pour the mix into your prepared tin and even out the top with a spatula.
9. Gently and evenly, pour the buttered ginger nut crumbs across the top and flatten lightly with the back of a spoon.
10. Lightly cover the top with baking paper and secure with cling film.
11. When frozen, overwrap in foil and freeze.
12. To serve, unwrap and turn onto a platter. You may need to run the base of the tin under warm water to loosen. Strip off the cling film and serve topped with toasted walnuts, and honey.
Find more inspiration at our showroom
For more culinary inspiration, visit our Osborne Park showroom for the biggest display of kitchen appliances. We're dedicated to showcasing the latest in product design and technology, aiming to transform your kitchen dreams into a reality to create memorable moments around the table.
Original article by Sarah Schmitt, published in Edition 3 of Home is Where The Hart Is.
PHOTOGRAPHY - Claire McFerran, Gathering Light
FOOD STYLIST - Kate Flower
