Weis Restaurant - Recipe
Episode: One
Date: 16th August 2008
Presenter: Phil Dudman
Story Title: Weis Restaurant
In this episode Phil gets the chance to visit the famous Weis Seafood Restaurant in Queensland and have a chat with head chef Jamie Cuff. Using fresh ingredients and vegetables and herbs straight from the garden, Jamie whips up a quick healthy Australian meal. With lots of colour and freshness, this is a recipe to remember.
HIDDEN VALLEY SPRING PRAWN SALAD
INGREDIENTS PRAWNS
24 X AUSTRALIAN KING PRAWN CUTLETS
1X CLOVE OF CRUSHED GARLIC
2X TABLESPOON OF OLIVE OIL
1X TABLESPOON OF LIME JUICE
INGREDIENTS PITA BREAD
4X PITA BREAD
1X CLOVE OF CRUSHED GARLIC
SALT AND PEPPER
2X TABLE SPOON OF OLIVE OIL
INGREDIENTS SALAD
100 GMS FRESHLY PICKED BISTRO BLEND LEAVES
4X COOKED AND QUARTERED BABY POTATOES
50 GMS PEELED AND SLICED BUSH PICKLE
50 GMS QUARTERED MINI ROMA
50 GMS QUARTERED GOLDEN CHERRY
50 GMS MINI MIXED QUARTERED CAPSICUM
4X LEAVES OF LEMON BASIL (TORN)
4X LEAVES OF LIME BASIL (TORN)
4X LEAVES OF VIETNAMESE MINT FINLEY CHOPPED
1 X CUP COMMERCIALLY BROUGHT CREAMY MAYONNAISE
2 X FLAMING HOT CHILLIES FINLEY CHOPPED AND SEEDS REMOVED
1X TABLE SPOON OF LIME JUICE
METHOD
- MARINATE THE PRAWNS IN OLIVE OIL, GARLIC AND LIME JUICE FOR 20MIN AND GRILL ON THE BARBEQUE
- MIX OIL GARLIC AND SALT AND PEPPER THEN SPREAD ON TO PITA BREAD AND PLACE ON THE GRILL
- IN A LARGE BOWL MIX ALL SALAD INGREDIENTS
- MIX CHILLI AND LIME JUICE INTO MAYONNAISE
- TO ASSEMBLE: PLACE PITA BREAD ON A PLATE THEN ADD A QUARTER OF THE SALAD MIX ON TOP THEN PLACE 6 PRAWNS ON EACH AND DRIZZLE WITH THE DRESSING THE GARNISH WITH A SPRIG OF YOUR FAVOURITE FRESH HIDDEN VALLEY HERB
- ENJOY WITH A CRISP CHILLED WHITE WINE
All Garden vegetables and herbs are supplied by Hidden Valley Herbs from Pohlmans.
Contact
Weis Restaurant
2 Margaret Street
Toowoomba QLD
07 4632 7666
www.weis-restaurant.com.au
Pohlmans Nursery Pty Ltd
171 Redbank Creek Road
Gatton, Queensland, 4343
Ph (07) 5462 0466
Fax (07) 5462 1160
www.pohlmans.com.au
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