Long Islands

long islands, looking for these recipes? check this for 6 best long islands: Long Island iced tea,Lamb espetadas,Smoked salmon and pea risoni with coriander mojo,Watermelon with lemon ouzo syrup

Lamb espetadas

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, halved, thinly sliced
  • 1 tablespoon sweet paprika
  • 3 garlic cloves, crushed
  • 1 long fresh red chilli, finely chopped
  • 125ml (1/2 cup) madeira fortified wine (see note)
  • 1kg lean lamb leg steaks, cut into 4cm pieces
  • 2 tablespoons chopped fresh continental parsley
  • 16 dried bay leaves
  • 1 teaspoon sea salt
  • Mixed salad leaves, to serve

Method

  • Step 1
    Heat oil in a frying pan over medium-low heat. Cook onion, stirring, for 10 minutes or until golden. Add paprika, garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add madeira and cook, stirring to dislodge any bits that have cooked onto the base, for 1 minute or until the mixture reduces slightly. Set aside to cool completely.
  • Step 2
    Process the onion mixture in a food processor until smooth. Transfer to a bowl. Add the lamb, parsley, bay leaves and salt and stir until well combined. Cover and place in the fridge for 4 hours to marinate.
  • Step 3
    Preheat a barbecue grill or chargrill on medium. Thread the lamb and bay leaves onto skewers. Cook on grill for 10-12 minutes for medium or until cooked to your liking. Serve with mixed salad leaves.

Watermelon with lemon ouzo syrup

Ingredients

  • 1/2 cup (115g) caster sugar
  • 1/4 cup (60ml) ouzo
  • 3 strips lemon rind (4cm wide and 10cm long)
  • 1kg seedless watermelon, sliced into wedges, rind removed
  • 1/3 cup (55g) pistachio kernels, chopped
  • King Island Dairy honey & cinnamon yoghurt, to serve (see note)

Method

  • Step 1
    Place the sugar and 1 1/4 cups (310ml) of water in a small saucepan. Stir constantly over a low heat until the sugar dissolves.
  • Step 2
    Stir in the ouzo and strips of lemon rind. Bring to the boil. Reduce to a simmer. Cook for 15 minutes. Set aside to cool. Remove the lemon rind. Chill in the refrigerator.
  • Step 3
    Divide the watermelon slices and syrup among serving dishes. Sprinkle with pistachio kernels. Serve with a dollop of the yoghurt.

Long Island iced tea

Image credit: Chris Court – taste.com.au

Ingredients

  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 3 cups ice cubes
  • 80ml (1/3 cup) chilled vodka
  • 80ml (1/3 cup) tequila
  • 80ml (1/3 cup) white rum
  • 80ml (1/3 cup) gin
  • 60ml (1/4 cup) Cointreau liqueur
  • 60ml (1/4 cup) fresh lemon juice
  • 250ml (1 cup) chilled cola

Method

  • Step 1
    Place the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 3 minutes or until syrup thickens. Remove from heat and set aside for 15 minutes to cool.
  • Step 2
    Divide the ice evenly among serving glasses. Pour over the vodka, tequila, rum, gin, Cointreau, sugar syrup, lemon juice and cola. Serve immediately.

Smoked salmon and pea risoni with coriander mojo

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 400g risoni pasta (orzo)
  • 1 cup (120g) frozen peas
  • Zest and juice of 1 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon mild paprika
  • 2 tablespoons toasted pine nuts
  • 6 spring onions, thinly sliced
  • 1/2 cup coriander leaves, chopped
  • 4 (2 x 175g packs) hot-smoked salmon portions (see note)

Coriander mojo

  • 1 small green capsicum, roughly chopped
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup long green chilli, seeds removed, chopped
  • 1 garlic clove
  • 2 teaspoons white wine vinegar
  • 2 tablespoons olive oil

Method

  • Step 1
    Cooke the risoni in a large saucepan of boiling water according to packet instructions. Add the peas to the pan for the final 3 minutes of cooking time. Rinse the pasta and peas under cold water, then drain well and place in a large bowl.
  • Step 2
    While the pasta is cooking, blend all the mojo ingredients in a blender until smooth. Season well with salt and pepper.
  • Step 3
    Stir a third of the mojo into the pasta with the lemon zest and juice, oil, paprika, pine nuts, spring onion and coriander. Flake the salmon with a fork, then add to the pasta and gently stir through. Season to taste with salt and pepper. Serve the pasta with with the remaining mojo to drizzle.

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