USFA Position Statement – Poaching and New Membership
USFA - Poaching Position Statement ...
07 April, 2021
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Red rock cod, bacon, fermented chilli stir fry (serves 2)
Recipe thanks to Chef Jai Gibbons Ingredients1 red rock cod, filleted and diced2 rashers of bacon diced1-2 tablespoons of fermented chilli bean paste1 knob...
18 September, 2020
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Crispy skin blue morwong, lemon butter sauce and roasted fennel (serves 2)
Thanks Chef Jai Gibbons Ingredients 1 medium sized blue morwong, scaled, filleted skin on, pin boned. 80g butter unsalted 2 heads of fennel 1...
18 September, 2020
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Leather jacket satay, spicy peanut sauce (SERVES 2)
Thanks Chef Jai Gibbons Ingredients-4 medium sized leatherjackets cut into strips and put onto skewersFor marinade1 tablespoon Sunflower Oil1 Garlic Clove (crushed)1 Long Red...
17 September, 2020
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Herb and parmesan crumbed Garfish, tartare sauce (serves 2)
Thank you Chef Jai Gibbons Ingredients 4 garfish butterflied and pin boned 3 tablespoons of parsley, finely chopped 2 tablespoons of dill, finely chopped ...
16 September, 2020
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Crispy skin black drummer, beurre noisette, boulangère potatoes (serves 2)
Thanks Chef Jai Gibbons Ingredients list1 medium sized black drummer (filleted skin on)( bones and head cleaned)4 medium Desiree/red skin potatoes150g butter1 tablespoon capers...
14 September, 2020
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Pan seared squid, squid ink vinaigrette (serves 2)
Thanks Chef Jai Gibbons Ingredients 1-2 whole squid (legs gently removed and ink sac separated) 50g butter 30ml veg oil 200ml olive oil 50ml...
13 September, 2020
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Luderick and lentil curry (serves 2)
Thanks to Chef Jai Gibbons Ingredients2 medium sized ludericks, filleted, skin off and diced1 clove garlic(diced)1 knob ginger(diced)1 brown onion (diced)1 tomato(diced)2 red chilli,...
12 September, 2020
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