Mother’s Day Recipe: San Telmo Rudderfish Ceviche
San Telmo is an Argentinian fine dining institution based in Melbourne, and its Rudderfish Ceviche is a crowd-pleaser. Lemon cured rudderfish is the key ingredient in this recipe, prepared with chilli, sweet potato and onion. The dish is easy to prepare and plate at home – perfect for those who would like to prepare a fabulous lunch for their mum’s for Mother’s Day.
Ingredients:
Serves five
Juice
– 1/2 tsp table salt
– 1/4 red onion thinly sliced
– 1 tsp grated ginger
– 250ml lemon juice
Ceviche
– 20 leaves coriander or micro coriander leaves
– 10ml extra virgin olive oil
– 25g red chilli finely sliced
– 300g Rudderfish or any white fish
– 100g sweet potato peeled and cut into tiny cubes.
Method:
1. Place the salt and thinly sliced onion in a bowl and mix
2. Leave to rest for 10 minutes then add grated ginger and lemon juice and
refrigerate overnight.
3. The next day, strain the juice from onion and store both separately for use
when plating up. The onion should look vibrantly pink
4. In a pot, boil or steam the cubed sweet potato for about four to five minutes
or until cooked through and allow to cool completely
5. Slice the Rudderfish into thin pieces, no thicker than 5mm
Plating up:
6. Place the sliced fish down on a plate (something with a small lip to ensure
the liquid won’t spill) followed by the chilli and sweet potato then top with
the remaining ceviche juice
7. The fish will begin to cure and turn opaque. Garnish with the marinated
pink onions and fresh coriander
8. Finish with a drizzle of extra virgin olive oil
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Melanie Johnson: “The biggest thing I’ve learnt since becoming a mum is…”
Melanie Johnson is a manager at Fantastic Services Group, which is one of the leading home improvement companies in Australia. Fantastic Services provide a range of handyman, cleaning, pest control, gardening and rubbish removal services.
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Mother’s Day Recipe: Berry Nice Waffles
Who doesn’t love breaky in bed? Indulge mum with a sensational breakfast-in-bed with these delicious berry waffles. Aimee Clark, food and cooking coach from Primal Influence has shared this favourite waffle recipe with us, and explains: “This is a recipe I came up with when I was gifted a waffle maker and wanted to put my favourite healthy cooking ingredient to the test… green banana flour! Which is now available in supermarkets so it’s easy for the kids to source and use in this recipe to treat mum on this special occasion.
Berry Nice Waffles that are free from grains, gluten, dairy, refined sugars, legumes but full of flavour and deliciousness – so everyone can enjoy them!
Ingredients:
- 3 pastured eggs, at room temp
- 1/2 cup pure coconut milk
- 5 tbsp coconut oil, liquefied
- 2 tbsp raw honey
- 1/2 tsp pure vanilla
- 1 1/2 cups green banana flour
- 1/2 tsp pink salt
- 1 tsp apple cider vinegar
- 1/2 tsp each baking powder and bicarb soda (look for aluminium/gluten/rice-free)
- 3/4 cup fresh or frozen and thawed organic berries of choice
- Smidge of extra oil for the waffle maker
Optional: extra honey, berries and coconut milk to pour over before serving, slices of banana to garnish, maple syrup to drizzle on, desiccated coconut, thick coconut cream, paleo ice cream to top with…the options are endless!
Kitchen Gadgets:
- Waffle maker
- Silicon spatula or tongs
- Mixing bowl and spoon
Method:
1. Follow waffle maker instructions to heat up the plates
2. Whisk eggs, coconut milk, apple cider vinegar, oil and honey together to form a runny mixture
3. In a separate bowl combine all dry ingredients and blueberries then pour the egg mixture in and stir well
4. Place some mixture onto the waffle iron to make the size you like (you may want to make mini waffles by placing a small amount of batter in the centre, or spread the batter evenly across to make full-size waffles)
5. Cook waffles as per the instruction booklet for your maker, remove each waffle once cooked through and starting to become golden brown with some crisp edges
6. Serve and enjoy!
Aimee Clark is Food + Cooking Coach for Primal Influence.
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Mother’s Day Recipe: The Perfect Lamb Shoulder Recipe by Vintaged Bar + Grill’s Head Chef, Matthew Wood
Roast lamb is a staple Sunday meal that many people would be familiar with. This version is a tender and fragrant preparation that is best accompanied by something fresh, acidic, and vibrant.
A classic Greek salad would be ideal, but so would some steamed green beans and baby chat potatoes with lemon and olive oil, so it really is up to you.
Whole spices are the preference here and everywhere. They keep much longer, so they are less likely to have gone completely stale since the last time you used them. Plus cracked whole spices work particularly well on roast meats, think of the crust on a good pastrami. No need to pre-toast them though, the oven will do that work.
Cooking time including preparation is roughly seven hours so get started before lunch.
Roast Lamb Shoulder Serves 4 – 5
• 1 ½ tablespoons whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole black peppercorns
• 1 tablespoon fine sea salt
• ½ teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 tablespoons olive oil
• 1 whole bone in lamb shoulder
• 1 whole head of garlic
• 2 whole onions
• 2 bay leaves
• 3 tablespoon olive oil
• 750ml chicken stock
• ¼ lemon
1. Take the lamb out of the fridge at least an hour before you’re going to cook it and score the flesh lightly with a knife by making shallow cuts across the top of the meat, two or three millimetres deep.
2. To make the spice rub, we need to first crack the whole spices. A mortar and pestle is perfect for this but failing that you can use a high speed blender. Just be sure not to leave it running, instead pulse it on and off until the coriander seeds, cumin seeds, and peppercorns are roughly crushed in three quarter sized pieces.
3. Once you have cracked the whole spices, put them into a small bowl and mix in the salt, paprika, oregano, thyme, and olive oil. Rub this mixture all over the lamb shoulder and set aside at room temperature for one hour to marinate. While you’re waiting, preheat the oven to 220°C.
4. Add the remaining 3 tablespoons of olive oil to a deep heavy roasting pan. Cut the two onions in half through the root so that they stay together, remove the skins, and place the four halves cut side down in the roasting pan. Cut the garlic head in half through the middle to expose the cloves and place it cut side down in the pan and group the onions and garlic together to form a platform in the middle of the pan.
5. Sit the seasoned lamb shoulder on top of the onion-garlic plinth and roast in the oven for thirty minutes.
6. Take the lamb out of the oven and turn the temperature down to 150°C.
7. Add the bay leaves and chicken stock to the roasting pan, and then cover the whole thing with a lid of aluminium foil pinched down at the edges to stay attached to the pan. This will keep the shoulder of lamb moist but allow some of the steam to escape so it doesn’t sweat too much.
8. Place the pan back in the oven for five hours, checking halfway through and toping up with a bit more stock or water if the pan appears dry.
9. When the time is up, remove the pan from the oven and transfer the lamb to a serving platter. Remove the onions and garlic from the pan and strain the remaining liquid through a sieve into a bowl.
10. Squeeze the head of garlic gently to remove a few cloves and discard the skin. Place these cloves on a chopping board with the onion halves and roughly chop into a coarse paste. Stir the onion mix through the strained pan juices with a small squeeze of lemon juice to make your sauce.
11. Serve the lamb in the middle of the table with a small bowl of the onion gravy and the salad or vegetables on the side.
Since becoming a chef, Matt has worked in some top-flight kitchens including stints at ARIA and Stokehouse Q. Now Matt has taken on the role of executive chef at Hilton Brisbane, which includes overseeing the menu at Vintaged Bar + Grill.
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Sveti Williams: “The biggest thing I’ve learnt since becoming a mum is…”
Sveti Williams is a sleep scientist and sleep coach. She practices natural medicine to assist with insomnia for children and adults. Schedule your free sleep assessment consultation here.
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Sarah Walkerden: “The biggest thing I’ve learnt since becoming a mum is…”
Nothing prepares you for being a parent. You can read all the books, and get advice from who ever you like, but the reality of parenthood is always quite different from your expectation.
In the lead-up to Mother’s Day, we caught up with some friends on the biggest lessons they have learnt since becoming a mum. I’m sure their answers will fascinate and inspire you as much as they have me. We hope you enjoy the first post in our series, “The biggest thing I’ve learnt since becoming a mum is…”
“The biggest thing I’ve learnt since becoming a mum is the importance of looking after yourself and taking time out to pursue your own passions, away from your children that allows you time to reconnect with yourself (for me it’s horse riding!). When you prioritise yourself (without guilt) you end up being a much happier, healthier mother!”
Sarah Walkerden is a professional copywriter and editor, has published a book, run multiple businesses and is a keen horse enthusiast who loves nothing more than getting covered in horse hair and mud! Learn more about Sarah at www.horseymumscollective.com.
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