Chef/Owner of Palate restaurant in Hamilton Mat McLean ran a series of BBQ cooking classes for his customers throughout the month of April.
Mat teamed up with us at Ora King salmon, Silver Fern Farms and Hamilton boutique brewer Good George to create impressive, yet easy to replicate dishes. He demonstrated the dishes at the class along with sharing some handy cooking tips for his customers to take back to their home kitchens.
Mat has shared a couple of his simple but delicious Ora King dishes with us…..
Grilled Ora King Salmon, Good George “Doris plum” cider glaze, pickled shitake mushrooms:
Glaze:
- 2 plums chopped
- 250mls Good George Doris plum cider
- 50g brown sugar
- 1 clove
- 1 star anise
Add ingredients to pan, reduce slowly until a sauce-like consistency.
- 2 portions of salmon
- 50g shitake mushrooms
- A selection of your favourite salad leaves
Oil and season your salmon. Quickly sear on the barbecue. Place on a plate and garnish with mushroom, salad and plum glaze
Ora King Salmon Carpaccio
Cure Recipe:
- 100g flaky sea salt
- 50g caster sugar
- 50g chopped coriander
- Zest of 1 orange
- 15mls vodka or triple sec
Combine ingredients in a bowl, rub into the salmon fillet and cure for 24 hours in the fridge turning 2 or 3 times. Wash off the cure and pat salmon dry on paper towels, slice and serve with diced avocado, oragnge segments & micro herbs.
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