From Episode 191: Sarah's Menu

Salad of Arugula, Shallots and Raspberry Vinaigrette

Serves 4

Ingredients:
1 shallot, finely diced
3 tablespoons/45 ml raspberry vinegar
1/4 cup/50 ml extra virgin olive oil
2 teaspoons/10 ml cold water
Salt and freshly ground black pepper
4 lightly packed cups/70 g baby arugula leaves, washed and dried

Method:

In a large bowl, combine the shallots and raspberry vinegar and begin to whisk. Slowly add the olive oil while constantly whisking to blend. Whisk in the water and season the vinaigrette with salt and freshly ground black pepper.

Toss the arugula leaves in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Cover and refrigerate the remaining vinaigrette for another use. Mound the salad on a platter and serve with the fritto misto.

Fritto Misto with Basil Aioli

Serves 4

Ingredients:

For the fritto misto:

¼ bunch fresh Italian parsley, finely chopped
2 habanero chili peppers, finely chopped
2 teaspoons/10 ml extra virgin olive oil
2 limes, zested
1 garlic clove, minced
1 uncooked lobster tail, shelled, meat sliced crosswise into 6 medallions
Two 4-ounce/120-g tilapia fillets, cut into bite-size pieces
4 jumbo shrimp, peeled, deveined and cut in half lengthwise
4 jumbo sea scallops, cut in half horizontally
4 baby calamari, tubes halved lengthwise, tentacles cut in half
½ head of broccoli, cut into small florets
2 small zucchini, cut in half lengthwise then cut crosswise into 2-inch/5-cm pieces
½ red bell pepper, seeded and cut into 2x1-inch/5x2.5-cm pieces
1 cup/150 g cornstarch
1 large egg
Peanut oil, for deep-frying
Salt
Dried parsley, for garnish

For the basil aioli:

¼ cup/50 ml white wine vinegar
3 large egg yolks
2 garlic cloves
1 teaspoon/5 g Dijon mustard
1 1/2 cups/300 ml peanut oil or sunflower oil
½ lightly packed cup/15 g fresh basil leaves
Salt

Method:

To marinate the seafood:

In a large bowl, mix the fresh parsley, chili peppers, olive oil, lime zest and garlic. Add the lobster, tilapia, shrimp, scallops and calamari, and toss to coat the seafood with the parsley mixture. Cover and refrigerate for about 1 hour.

To make the basil aioli:

Place the vinegar, egg yolks, garlic and mustard in a blender and blend for 30 seconds. Slowly add the oil in a steady stream until the mixture thickens and resembles a mayonnaise.

Add the basil leaves and blend until the aioli is pale green. Season the aioli to taste with salt. Transfer the aioli to a small bowl and set aside.

To coat and fry the seafood and vegetables:

Add the broccoli, zucchini and bell pepper to the seafood mixture and toss to combine and coat the vegetables with the marinade. Sprinkle 1/3 cup/50 g of the cornstarch over the seafood and vegetable mixture, and toss well to coat.

Whisk the egg with fork in a small bowl to blend. Drizzle the egg over the seafood and vegetable mixture and toss to coat. Dust again lightly with the remaining cornstarch.

Fill a large wok three-fourths full with the peanut oil and heat the oil to 350°F/180°C over high heat. Working in batches, carefully add the seafood and vegetables to the hot oil and deep-fry for about 2 minutes or until golden brown.

Using a meshed or slotted spoon, remove the fried seafood and vegetables from the hot oil and place them on paper towels to absorb the excess oil. Sprinkle the hot fritto misto with a little salt and place on a large serving platter. Garnish with dried parsley leaves and serve the basil aioli alongside.

Birthday Brownie Cupcakes

Makes 8

Ingredients:

For the cupcakes:

6 ounces/170 g good quality dark chocolate (60% to 70% cacao), chopped
6 tablespoons/160 g unsalted butter
1 tablespoon/21 g Lyle's Golden Syrup or light corn syrup
Pinch of salt
3/4 cup/160 g granulated sugar
2 large eggs
1/2 cup/75 g all purpose flour
1 teaspoon/about 5 g baking powder
2/3 cup/80 g coarsely chopped walnuts

For the frosting:

4 ounces/120 g cream cheese, room temperature
1/3 cup/115 g Lyle's Golden Syrup or light corn syrup
4 ounces/120 g good quality dark chocolate (60% cacao), chopped
8 small fresh strawberries

Method:

To make the cupcakes:

Position the rack in the center of the oven and preheat the oven to 350°F/180°C. Line 8 standard cupcake molds with foil cupcake liners. Combine the chocolate and butter in a bowl and place the bowl over a small pot of boiling water.

Stir constantly until the chocolate and butter melt and the mixture is smooth. Slowly add the syrup and salt, and continue to stir to blend well. Remove the bowl of chocolate mixture from over the boiling water and set aside.

Using an electric mixer, beat the sugar and eggs in a bowl for 2 minutes or until the mixture is thick and light. Stir in the chocolate mixture. Add the flour and baking powder and stir just until blended, then stir in the walnuts.

Divide the batter equally among the prepared cupcake molds. Bake for about 25 minutes or until the cupcakes puff and crack on top and a skewer inserted into the center of the cupcakes comes out with fudgy crumbs attached.

Remove the cupcakes from the oven and cool completely on a cooling rack.

To frost the cupcakes:

Using an electric mixer beat the cream cheese in a large bowl until light and smooth. Beat in the syrup. Place the chocolate in another bowl and place the bowl over a small pot of boiling water. Stir constantly until the chocolate melts.

Add the melted chocolate to the cream cheese mixture and beat just until blended, stopping the machine and scraping the bottom of the bowl to ensure the mixture is well blended. Spread the frosting generously over the top of the cooled cupcakes.  Garnish with fresh strawberries and serve.