Recipes

Justin Narayan's Autumn Recipes

BAKED SCALLOPS NDUJA (serves 10)

Ingredients

  • 10 scallops in half shell 
  • 100g unsalted butter (softened) 
  • 100g Nduja paste 
  • ​Lime 

 Method

  1. Preheat the oven to 270C or as hot as it can get.
  2. ​Simply combine your nduja and soften butter until you have a uniform mixture.
  3. Place scallop on a baking tray and top with a generous teaspoon of nduja butter, place in the oven for 5 min or until scallops are just cooked and the butter is caramelised.
  4. Serve them hot, in the shells with a wedge of lime and enjoy.

 

STEAK AND CHIMICHURRI  (serves 2-4)

Ingredients

  • 2 porterhouse 250g steaks
  • 1 bunch parsley
  • 70ml olive oil
  • 30ml red wine vinegar
  • 3 cloves garlic
  • 1 green chilli
  • 2tsp dried oregano
  • Salt + pepper to taste

Method

  1.  Season the steak generously with salt and cook over a grill on high or a preheated cast iron pan. Flip every 20-30secs for about 4-5mins until steak is at 48C for medium rare. Then allow the steak to rest. 
  2. For the chimichurri, roughly chop the garlic & chilli, place into a food processor and add all the remaining ingredients. Pulse until everything is finely chopped - season with salt to taste.
  3.  To serve, slice your rested steaks and top with a generous amount of your chimichurri. 


HONEY & ROSEMARY ROAST FIGS WITH WHIPPED RICOTTA CROSTINI (serves 16)

Ingredients

  • 8 figs
  • Half a baguette
  • 2tbsp honey
  • 1/2 sprig of Rosemary
  •  250g Ricotta
  •  Flaky sea salt

Method

  1. Preheat oven to 220C.
  2. Slice baguette into 1cm slices and toast in the oven for 2-5mins, flip half way through until crispy. And set aside to cool.
  3. Pull the leaves off the rosemary and finely dice, slice the figs and place on a baking tray lined with baking paper cut side up, drizzle with honey, and sprinkle with rosemary, then roast in the oven for 10-12 mins until softened and slightly charred, then allow to cool. 
  4. Place ricotta cheese into a processor and blitz until smooth.
  5. To serve, place a tablespoon of ricotta cheese onto the toasted baguette then top with half a fig and a small pinch of salt.

Pick up your ingredients from Aldi, Bakers Delight, Barrets Bakery, Coles, Graze & Tipple, Just For Your The Breadhouse, Karrinyup Fresh Market, Tenderwest, The Source Bulk Foods and Woolworths.