Method

Chef: Alastair McLeod

Sesame Crusted Tuna, Shiitake Mushrooms and Blood Orange Vinaigrette Winter Salad

1. Combine first quantity of mustard, honey, soy and olive oil, and brush onto tuna.

2. Tip sesame seeds onto a plate with a little seasoning and gently roll loins to coat evenly. Chill until ready to cook.

3. Meanwhile, reduce blood orange juice by half. Remove from heat. Combine reduced juice, mustard, vinegar and salt. Whisk in olive oil. Set aside.

4. In fry pan, sauté shallots in olive oil till slightly softened. Add shiitake mushrooms & cook for further 2 minutes. Season. Add radicchio, orange segments. Toss together briefly then arrange on plates.

5. Pan fry tuna loins until golden. Carve into thick slices & place on shiitake & radicchio mixture. Drizzle with blood orange dressing. Combine zest, herbs and scatter over tuna.

Notes: Radicchio could be substituted with witlof or treviso

1. Place flour in a flat tray, and place sesame seeds in another flat tray.

2. Wisk the eggs and milk together in a small stainless steel bowl.

3. Lightly flour the feta and place in egg mix, then into the sesame seeds. Make sure that they are coated fully and have no excess egg or flour.

4. Pan fry in olive oil for about 3 minutes, turning until both sides are golden.

5. To prepare the peppers, pre heat oven to 250°C. Place the peppers in a large deep baking tray. Peel the shallots and garlic and slice finely. Add to the peppers. Sprinkle the saffron threads and olive oil evenly over the peppers.

6. Place in the oven for 9 minutes until the skins of the peppers start to burst.

7. Combine the ouzo and sherry vinegar. As soon as the peppers come out of the oven, poor the ouzo and sherry vinegar over them. This will deglaze.

8. Serve with the crusted feta.

1. Cut watermelon into desired shapes.

2. Combine the natural yoghurt and honey and add some cinnamon powder to taste. Refrigerate.

3. Bring water and sugar to the boil. Remove from heat and add, cloves, cinnamon, vanilla, cardamom and orange peal

4. Once chilled add orange blossom. Chill. Pick leaves from mint.

5. To serve, dress watermelon with syrup, pine nuts and mint and serve with a scoop of the honey yoghurt.

Note: The tuna was served as an entree and the feta as a main but these dishes are interchangeable.

*  This information was sourced from '9am with David and Kim'