Dhufish in Phyllo; Lamb Racks with a Warm Potato and Pea Salad with Slow Roasted Tomatoes and Onion Relish; and Watermelon Mojito Sorbet


Lamb Rack with potato salad, slow roasted tomatoes, onion jam, and jus


Fucking great, really great. Yes it was.

There’s not anything particularly original or new here but I liked how a lot of different things came together making it a very personal dinner party menu for two good friends from England. Tasty too.

dhufish in phyllo


This is the dhufish wrapped in phyllo pastry. Jo gets Gourmet Traveller and didn’t know what dhufish, which is a great shame, so I chose this for the entree. I like it with just butter but this recipe fancies it up without overwhelming the fresh sweet taste. The recipe is pretty much taken straight out of the Second Simple Cookbook by Athol Thomas. The book has been a great help in cooking Western Australian seafood.

Make a herb butter out of 125gm of butter with one tablespoon of green peppercorns and the juice of one lemon. Place the butter on each fillet and wrap each one with a sheet of phyllo pastry, sealing underneath with some melted butter. Put in a well buttered baking tray and cook for 15 minutes at 200C.

The sauce is a reduction of white wine with a tablespoon of tarragon and then whisked some cream in. I’d made a bisque earlier that day (like you do) and added a tablespoon to the sauce and then added a few small pieces of butter.

Lamb Rack with potato salad, slow roasted tomatoes, onion jam, and jus


I revisted this recipefor the lamb rack. I left out the mushrooms as being summer something cooler would be nice. To accompany it I made a warm pea and potato salad with a tarragon, parsley, and chive two yolk mayonnaise. Thinking of bernaise sauce, I briefly boiled the vinegar for the mayonnaise with a tablespoon of tarragon before adding it to the egg yolks. Once the mayonnaise was made I added a tablespoon of the parsley and the chives. The kipfler potatoes were cut into small cubish shapes, they do this at Jacksons with a higher order of precision but it’s a good idea. Several smaller pieces will have more surface ares than one larger area [I’m sure there’s some way of working out how much more but ermm help – no wait if it was four cubes it would be the existing area plus the addition of two sides of area for the horizontal and vertical cut so additional area=a x (n-2) where a=the area of one of the original sides and n=the number of new pieces] and this means more area for the mayonnaise to rest on. The size also balances nicely with the peas. Peas are in season at the moment so I shelled and cooked them until cooked without being soft and refreshed under cold water. [ Slight digression I made a nice pasta sauce for rigatoni the other night with freshly shelled peas, pancetta, EVOO, asparagus, garlic, and plum tomatoes] Alll Mixed together with a couple of chopped spring onions.

Instead of cooking the red onions with the lamb, I made a relish out of it. Cook the onion until golden and add 3tbs of raw sugar and 3 tbs of white wine vinegar and cook, stirring, until thick.

The cherry tomatoes were cooked with EVOO, salt, and rosemary in a 200C oven for 10 minutes and then cooked at 150c.

The sauce is a mix of beef stock, red wine, and a little cream whisked in for colour.

For cooking the rack, sear the sides in duck fat and then roast in an oven at 180C for 12 minutes on each side. This allowed it to be cooked evenly through but cut back to maybe 20 minutes for a rare finish. Allow to rest in foil for 10 minutes.

Watermelon Mojito Sorbet


A break from ice-cream due to non dairy dessert preferencing guests. Get about four cups of watermelon, puree it and take a cup and heat it with a third of a cup of sugar and a tablespoon of basil. Heat until the sugar had melted and strain. Add to the rest of the puree with the finely chopped rind and juice of two limes and a third of a cup of white rum (I’m not sure how much exactly – just what was left in the bottle). Popped in the ice-cream maker until nice and frosty. You can alternatively use the freeze stir and bash method. The alcohol is what gives it a bit of mushiness, maybe a little too, no just right.

Apparently in England, if you hit an animal with your car you can’t claim it, but the following car can.

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10 comments

  1. Sue’s avatar

    Peas are lovely in everything. I do like the sound of the dhufish in phyllo. I also like slow roasted cherry tomatoes because they go squish kaboomey in your mouth.

    I made fly lie with leftover christmas ham, 1 leftover chorizo, farm bred zucchini and farm googies last night. Peas might have gone in too. It was nice.

  2. Anthony’s avatar

    Neal Jackson does a green pea sorbet which is very nice with smoked salmon.

    The dhufish in phyllo is a great recipe and does it justice and yeah the flavours tighten up nicely in the tomatoes but the little red bastards left olive oil all over my plate.

    Fried nice is always rice.

  3. Robyn’s avatar

    Ahhh looks yummy…and reminds me that I’m too lazy to cook stuff that requires too much thinking…although the same can be said about any action besides cooking…

    I’ve never heard of dhufish, but I like the name. Mm, fish of dhu…

  4. Gracianne’s avatar

    Dhufish doesn’t live in our waters, nor in my dictionary. It is strange that all around the world you seem to find the same kinds of meats, or similar, but fish is more regional. This one looks huge, and tasty.
    I feel lazy too after so much Christmas cooking, but I might try those cherry tomatoes tomorrow. And this watermelon sherbet looks like a Japanese dessert. I had some once in Rome, with watermelon seeds made of chocolate in it, so good…

  5. Anthony’s avatar

    Hey Robyn and Gracianne
    I’m pretty sure it’s unique to Western Australia and it’s a beautiful fish to eat and best cooked simply.

    The cherry tomatoes are very easy. and yes I remember the Japanese watermelon ice-creams they were really nice.

  6. bramble’s avatar

    And is the dhufish from the same monster caught by gregthegreatfishcatcher?

  7. Anthony’s avatar

    We’re still eating it : )

  8. nika’s avatar

    MAN, these food shots are making me hungry. I especially like the simple one towards the end.

    Happy New Years!

    ___________
    Nika
    http://nikas-culinaria.blogspot.com

  9. nika’s avatar

    PS: I love your IKEA button, stole it! Hope thats ok.

  10. Anthony’s avatar

    Hi Nika

    Simple is best. Nick away on the Ikea button, like most things here it’s nicked from somewhere else.

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