The Great NZ Food Show

The Great NZ Food Show

Brett McGregor - chef

Brett McGregor - Seafood Linguini – An ode to Rick Stein

Serves 4

Prep time 15m

Cook time 25m

Ingredients

4 tbsp olive oil

2-3 cloves garlic, skin left on, smashed

12 whole raw prawns, peeled, shells and heads reserved

2 tbsp tomato paste

300mls water

350g linguini

salt to taste

60g squid rings

16 mussels, in the shell, scrubbed

½ tsp chilli flakes

2 handfuls cherry tomatoes, halved

a few grinds of black pepper

good handful of chopped parsley

Method

Heat 2 tbsp of the oil in a frypan, add the garlic and prawn heads and shells and fry over a high heat for 5 minutes, turning from time to time. Add the tomato paste and water simmer with the lid on for 10 minutes, then use a stick blender to blitz the mixture. Pass through a sieve and reserve.

Cook the linguini in plenty of salted water for 10 minutes or Al dente.

Wipe out the pan then add the remaining oil. When hot add the squid and prawns and cook over a high heat for 2 minutes.

Add the strained prawns and tomato stock, then the mussels, chilli flakes and cherry tomatoes. Bring to the boil with the lid on and boil rapidly for 4 minutes or until the mussels have just opened. Remove the lid and if necessary reduce the liquor to a sauce consistency, then season with ½ tsp salt and the pepper. Add the drained pasta along with the parsley and toss together. Serve immediately.

Brett McGregor - Baked filo, cinnamon syrup and maple cream

Makes 24

Prep time 25m

Cook time 12-15m

Ingredients

12 sheets filo pastry

125g unsalted butter

for the syrup

350g sugar

250mls water

1 cinnamon stick

100mls cream

1 tsp vanilla extract

1 tbsp maple syrup

500mls custard, room temp

30g shelled pistachio nuts, chopped

icing sugar to dust

Method

Heat your oven to 180dc.

To make the filo bites.

Take one sheet at a time onto a board. Keep the rest covered in a clean damp towel. Cut the filo lengthwise into 2 long strips and brush with a little melted butter. Fold each strip lengthwise in half and brush with a little more butter. Take the bottom corner and fold it up to the opposite edge to form an angle. Fold this upwards along a horizontal fold. Repeat into one triangle. Brush with a little more butter and place onto a baking tray. Repeat until you have 24. Place into the oven and bake for 12-15 minutes or until golden brown. Allow to cool on a wire rack. When cool slip a knife into each parcel to make a little hole.

For the syrup simply add ingredients into a small saucepan. Gently bring to a boil, turn heat down to simmer for 10 minutes.

Using tongs place each pocket into the syrup for 10 seconds and put back onto the rack to drain. Set aside.

Whisk the cream, vanilla and maple together to soft peaks. Fold into the custard. Place mixture into a piping bag and fill each filo pocket. Dust with icing sugar and sprinkle over pistachios.