The Deck
Devonport
ROASTED CAPRETTO ON POTATO PURÉE WITH FOREST MUSHROOMS AND RED WINE JUS
Capretto is milk fed goat but if you are unable to get this product you can substitute with lamb. Forest mushrooms are only available at certain times of the year but feel free to substitute with other types of mushrooms such as Swiss Browns.
To Serve 4
For the Capretto/Lamb
1 leg of Capretto or Small Leg of Lamb
1 Sprig of Rosemary
2 Garlic Cloves (Sliced into quarters)
Salt and Cracked Black Pepper
60ml Extra Virgin Olive Oil
Continued …
The Deck
Devonport
SALAD OF AVOCADO, SMOKED TASMANIAN SALMON, MIXED LEAVES, FETTA AND ROE
This salad is quick, easy to prepare and very tasty. It is fantastic with a glass of Sparkling and is a great Spring/Summer dish to either have on it’s own or as a starter before main course.
To Serve 4
240g Sliced Smoked Tasmanian Salmon
100g Mixed Mesclun Leaves
2 Whole Avocadoes
80g Marinated Fetta
4 teaspoons Salmon Roe
60mls Balsamic Dressing (45mls Extra Virgin Olive Oil mixed together with 15mls Balsamic Vinegar and a pinch of sea salt and cracked black pepper)
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Waji’s
Catering
CONFIT OF ABALONE WITH A WARM ASIAN SALAD
500g fresh abalone
500ml olive oil
500ml quality vegetable oil
2 cloves garlic
2 medium shallots
1/2 inch ginger
1 lebanese cucumber
1/2 lime 4 spring onions
2 bay leaves
1 sprig fresh rosemary
1 granny smith apple
100ml Waji’s Palm Sugar Dressing coriander
Continued …
