Cream of the Crop ... Chorizo, Calamari and Baby Potato Salad

This recipe was inspired by a relaxing lunch in Fitzroy at Birdman Eating, teamed up with some heavy hitting celebrity spotting. Ever since I enjoyed the salad alongside Geoffrey Rush and his second hand smoke, I have had it in the back of my mind that a) I need to get back to this restaurant to try the salad again and b) I need to emulate this dish in my own recipe repertoire. While I have yet to return to Geoffrey's hole in the wall eatery in Fitzroy, I have managed to fiddle with this recipe a few times before getting it Oscar worthy. I am bound to bump into Geoffrey again some time soon as he is a local in my neighbourhood, and I am sure we frequent at least some of the same haunts!

Ingredients & Preparation:

2 chorizo sausages, sliced

4 new baby potatoes, cooked and sliced thinly

1 squid, ringed or cut into squares and scored

Large bag of Rocket

1/2 cup crème fraîche (or good quality sour cream)

1/2 cup aioli (or good quality mayonnaise)

1 tsp dried mustard

Sea salt

Fresh cracked black pepper

1 tsp white wine vinegar

6 tbsp extra virgin olive oil

2-3 tbsp chopped parsley

Juice of 1 lemon

Lemon wedges to serve

Season calamari with extra virgin olive oil, sea salt, fresh cracked black pepper and juice of half a lemon, then set aside.

For the dressing, combine crème fraîche, aioli, extra virgin olive oil, remaining lemon juice, sea salt, white wine vinegar, black pepper and chopped parsley. Set aside.

Boil baby potatoes in salted water until just done, being careful not to overcook. When the potatoes are almost done cooking, fry chorizo slices on both sides on medium heat, then place in paper towel to drain any excess oil. Next, place the calamari in a separate fry pan, and cook for a few minutes, tossing in the pan throughout the process to ensure even cooking. Do no over cook as the calamari will get tough. When done cooking, remove from heat and set aside.

Drop sliced potatoes in the dressing, remove and then toss in the Rocket. Be careful not to over-dress the potatoes, otherwise the salad will be too heavy with dressing. Toss gently to ensure potatoes stay whole. Place rocket and potato mixture on to 4 plates, then top with chorizo and calamari. Serve with a lemon wedge or alternatively drizzle lemon on the salad just prior to serving. Serves 4.

This recipe will be dictated by the freshness of the calamari and the quality of the chorizo. Be sure to source fresh squid from a good fish monger (who will clean and prepare it in front of you), and use chorizo from a good butcher or fresh food market.

Bon Appetit!

Citrus Squeeze Salmon Risotto

This is one of the easiest dishes to make, and always seems to go down a treat. I made this last night for some friends who are stomping the globe and spending a few nights with us. They have been featured on Travelhacker's 100 best travel blogs, so check out their adventure so far!

A few years ago, after flirting with risotto on a number of occasions and never getting it quite right, I decided on another blind date which resulted in one of my signature dishes. A shot in the dark, I combined the flavors I love – citrus, sweet basil and chilli – and found these ingredients complemented the salmon perfectly, bleeding throughout the dish. Meanwhile, the flavor of the salmon infuses throughout the risotto, making this recipe even more decadent. Garnish with rocket or parsley for a beautiful and provocative presentation, and you will be salivating at this marriage of very flavorsome and fresh ingredients.

Ingredients & Preparation:

1 white onion, chopped

4-6 cloves garlic, crushed

Extra virgin olive oil

1/2 to 3/4 cup white wine

2 cups arborio rice

2L chicken or vegetable stock

3 limes, juice squeezed

2 lemons, juice squeezed

6-8 fresh baby bullet chillies, chopped

1/4 cup fresh basil, chopped

1 – 1 ½ cups fresh Parmesan cheese, grated

2 salmon fillets, diced

In a saucepan, gently bring the chicken or vegetable stock to a boil. Meanwhile, heat a large non-stick pan to medium. Add a generous splash of olive oil, then add the onion, garlic and chillies, and sauté gently for 2-3 minutes. Add arborio rice to this mixture and stir through, ensuring that the rice is coated in the olive oil, onion and garlic mixture. If the mixture seems dry, add more oil. After a few minutes, add ½ to 3/4 cup of white wine and stir. Just before the wine has fully evaporated, add boiling stock 1 cup or 1 ladle at a time, and stir through. Continue to add the liquid every few minutes, as the rice absorbs the stock. Do not let the rice get dry. Continue to stir throughout this process to ensure the rice cooks evenly. Once the risotto is nearing completion, after about 25 minutes, add the basil, squeezed citrus, and Parmesan cheese. Stir through. Once the risotto has completed cooking, and absorbed all liquid, turn off heat, and toss through the diced salmon, which will cook quickly from the heat of the dish. (I usually do not need the full 2 litres of stock).

This dish serves 6-8, depending on portion size. I usually garnish with extra Parmesan and chopped parsley or rocket.

Because this recipe makes quite a large quantity, I usually always end up making arancini balls the next day, which are great as a starter.

Bon Appetit!