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      Bouillabaisse with homemade stockBouillabaisse with homemade stock


      5L cold water 1kg fish bones 1 lobster head, use crab shells if not available 2 leeks, cut and washed 2 brown onions 1 head celery 4 bay leaves 6 peppercorns 500g peeled tomatoes in can 8 saffron threads 2 cloves garlic 1 bunch parsley stalks 150ml white wine 1 pinch salt


      1 Moreton Bay bug green, cut in half 4 extra-large green Yamba king prawns, peeled with head on 160g snapper fillet skinned and cubed 500g Boston Bay mussels, scrubbed and debearded 4 extra-large scallops, roe off


      2 egg yolks 400ml extra-virgin olive oil ¼teaspoon Dijon mustard ½ teaspoon mild paprika 2 cloves garlic salt and pepper
      Fish with lemon butter sauceFish with lemon butter sauce4 John Dory fillets ¼ cup (35g) plain flour, seasoned 60g butter juice of ½ lemon 2 tablespoons finely chopped parsley steamed potatoes, steamed green beans, to serve

      kJ 1200, fat 14g, sat fat 8g.

      Bourguignon pie with beef and baconBourguignon pie with beef and bacon2kg diced beef chuck 4 carrots 2 onions 500g button mushrooms 100g peeled shallots 30g garlic 4 rashers bacon 4L beef stock 200g flour 1L red wine 1 bunch thyme 4 bay leaves 100ml olive oil 5 sheets puff pastry mashed potato, to serve truffle oil, to serve Slow cooker lamb shanksSlow cooker lamb shanks2 tablespoons olive oil 4 (1kg) French-trimmed lamb shanks 1/2 cup (75g) plain flour 2 medium (300g) brown onions, chopped 2 medium (240g) carrots, chopped 4 cloves garlic, crushed 2 tablespoons tomato paste 1 cup (250ml) red wine 2 cups (500ml) salt-reduced beef stock 2 x 400g cans chopped tomatoes 2 tablespoons sugar 1 bouquet garni (see Julie's Notes)
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