Ingredients

Serves 4-6

Spanish Ortiz Anchovies on Grilled Baguette

1 crusty baguette per person
1 small tin of Ortiz anchovies


Spiced tomato chutney:
6 vine ripe tomatoes
1 small white onion
1 clove garlic
¼ cup sugar
¼ cup cider vinegar
1 tsp fennel seed
1 tsp coriander seed
1 tsp cumin seed
2 cloves
1 tsp whole black pepper


Other ingredients:
Chervil leaves
Toasted pine nuts
Preserved lemon
Salt to taste
Olive oil

 

King Prawn Tostadas
Serves 5

10 Australian King Prawns (size 21 – 25)
5 corn tortillas
1 Roma tomato
1 avocado
1 tsp chilli powder
½ bunch coriander leaves
One canned chipotle
¼ cup aioli (or mayonnaise)
Salt to taste

 

 

 

 

 

Method

Spanish Ortiz Anchovies on Grilled Baguette with Spiced Tomato Chutney
Keep the anchovies at room temperature an hour before use.
Slice baguette on the diagonal and pan sear or grill with a little oil.

For the chutney, dice the tomatoes, small dice the onion and thinly slice the garlic.
Take the spices (fennel seed, coriander seed, cumin seed, cloves, whole black pepper) and grind to a course powder.
Sweat the garlic and onions over low heat for about 5 minutes. Add the ground spices till fragrant. Then add diced tomatoes, sugar and vinegar. Cook slowly for about 1 hour till thick consistency.

Assemble the baguettes – spread the chutney on the baguette, then place one anchovy across the top. Garnish with preserved lemon slice, toasted pine nuts and chervil leaves.

 

King Prawn Tostadas with Avocado, Chipotle Crema, Tomato & Tortilla Chips
Heat non-stick pan, add prawns and sear on each side for about one minute. Season each side with chilli powder and salt.

Cut corn tortillas into rounds or triangles and fry for about 4 minutes till crisp.

Cut avocado and mash with salt and olive oil.

Blend the chipotle (dried smoked jalapeno) in a processor with aioli or mayonnaise.
 
Dice the tomatoes and pick coriander leaves for the garnish.

Assemble the tostadas: Corn chip on the bottom, then place the prawn on top, followed by avocado, chipotle mayonnaise. Garnish with diced tomato and coriander leaves.