Yellow Billy Recipes and Thomas Wines
THE MENU and WINES
Oyster Mignonette - 2020 Braemore Semillon
BBQ Prawns with Fennel and Dill Salad - 2013 Cellar Reserve Braemore or 2020 Joe's Block Semillon
BBQ Asparagus with Parsley Butter - 2020 Synergy Semillon or 2020 Braemore Semillon
BBQ Ribeye with Romesco - 2018 Sweetwater Shiraz or 2018 The Cote Shiraz
Spring Salad with Fresh Ricotta
Red wine vinegar
White wine vinegar
Mix together with a whisk or fork equal parts of red wine vinegar and white wine vinegar, add in desired quantity of finely diced eshallots.Season with sea salt and freshly ground black pepper to taste, allow
flavours to blend prior to serving.
Serve in a small dish as a side to the oysters or drizzle oysters with the dressing.
12 large green king prawns
Juice one lemon
Two tablespoon olive oil
¼ cup olive oil
2 tbs Lemon juice
½ cup picked dill
1 baby fennel finely sliced
1 tbs chopped preserved lemon
Whisk together lemon juice and olive oil, season to taste. Add whole prawns and marinate for one hour.
FENNEL, DILL AND LEMON SALAD
Whisk together olive oil and lemon juice. Toss through preserved lemon, fennel and dill and season to taste.
BBQ whole prawns. Toss prawns through fennel, dill and lemon salad, arrange on platter, garnish with dill fronds and serve with finger bowls and plenty of napkins (for messy fingers).
12 thick Australian asparagus spears
1 clove garlic, finely chopped
1 bunch parsley (curly or flat), finely chopped
150g unsalted butter
1tbsp extra virgin olive oil
1 anchovy fillet
1tsp anchovy oil
Pre-heat your BBQ to high.
Remove the woody section of your asparagus. Heat a frypan (large enough to hold your asparagus) to medium-low. Add butter, anchovy oil, olive oil, anchovy and garlic, cook and season lightly.
Grill asparagus on heated BBQ (this process will only take about 3 minutes in total, or about 1.5mins each side). Remove asparagus from BBQ, and place in your frypan, add chopped parsley, toss to coat, remove from heat and serve.
2 large red capsicums
2 cloves garlic, crushed
1 small white onion, finely diced
6 sprigs of fresh thyme, picked
1tsp smoked paprika
1tsp ground cumin
1tsp ground coriander
1/2 punnet ripe cherry tomatoes
1cup roasted almonds
4tbsp sherry vinegar
4tbsp extra virgin olive oil
1 lemon cheek
1 inch thick ribeye steak, from your local neighbourhood butcher
1tbsp olive oil
Take steak from fridge to bring to room temperature.
Pre heat your BBQ to high. Grill Capsicums until the skin is black and blistered all over. Set aside in a bowl to cool (wrap the bowl in clingwrap, this will help the blistered skin separate from the flesh making it easier to peel when cool).
Gently sweat onion and garlic in a frying pan with 1tbsp oil and a pinch of salt. Add cherry tomatoes, saute until they collapse on themselves. Add cumin, paprika, ground coriander, thyme leaves, almonds and stir until it all starts to stick to the pan, then deglaze with vinegar.
Peel capsicums, remove seeds and pith, and add to food processor with spice mix. Blend until it forms a pesto like consistency (you can add more oil if needed whilst blending). Season with salt and pepper to taste, set aside to cool.
Heat BBQ to hot. Lightly oil steak and grill both sides for approximately 4-5 minutes, rotating constantly to create an even char. Set aside in a warm place to rest 10 minutes, drizzle with oil and rub a couple of pinches sea salt flakes in each side. Flash your steak for roughly 1-2 minutes on the grill, carve and serve medium rare with Romesco and the squeeze of a lemon cheek.
1 cup frozen peas, defrosted & drained
1/2 cup fresh, podded broad beans
1/2 cup fresh, podded peas
10ea snow peas
2 eshallots, finely diced
1/2 clove garlic, minced
Juice of 1/2 lemon
Handful picked mint leaves, roughly chopped
Sea salt flakes
2tbsp extra virgin olive oil
Place a pot of salted water on the stove and set to a rapid boil. Top and tail snow peas and cut into bite sized pieces. Once your water is rapid boiling blanch your snowpeas for 30 seconds then refresh under cold running water. Blanch broad beans in the same water until they float; refresh, under cold running water then pod again. Combine peas and beans in a bowl.
To make dressing combine lemon juice, olive oil, diced shallot, minced garlic, roughly chopped mint. Seasoning to your liking and toss through pea salad mixture.
Place your pea salad mixture on a serving dish, scatter chunks of soft ricotta over the top add a little cracked pepper to serve.