What you’ll Need: 🗒️ ⠀

50g Ocean blue smoked trout 

1 egg, small 

1 avocado, halved 

⅓ cup panko crumbs 

¼ cup sesame seeds 

Vegetable oil

Salt 

Pepper 

¼ cup S&W Mayonnaise 

1 tbsp lemon juice 

1 sprig of dill, chopped 

METHOD

1. Preheat the deep fryer to 200 C.
2. Add water to pot, bring to boil, add egg and cook for 6 mins.
3. Allow the egg to cool and peel.
4. Cut avocado in half and peel skin off, remove seed.
5. Mix panko crumb, sesame seeds and a pinch of salt and pepper in bowl.
6. Line avocado with a thin layer of smoked trout on both halves.
7. Place the egg inside one half a close avocado together.  
8. Roll avocado in bread mix and fry until brown.
9. Combine mayonnaise, lemon juice and dill in a sauce bowl.
10. Cut in half and serve with dill mayonnaise.

S&W Mayonnaise is the best foundation for every dressing and dipping sauce. Did you know it also binds your favourites together??

What you’ll Need: 🗒️ ⠀

Sea salt 

Ground black pepper

Extra virgin olive oil

Tenderloin

⅔ Cup of S&W Mayonnaise 

1kg Beef tenderloin, fat and silverskin trimmed

3 cup fine fresh breadcrumbs made from day-old white bread

⅔ cup finely grated parmesan

4 anchovy fillets packed in oil, drained, finely chopped

4 teaspoons dijon mustard

2 teaspoons finely grated lemon zest

2 teaspoons worcestershire sauce

2 garlic cloves, finely chopped

4 pieces of bread

Butter bean puree 

400g of canned butter beans 

1 clove of crushed garlic 

1/2 lemon juiced 

3 sprigs of lemon thyme 

METHOD

Tenderloin:

1. Season tenderloin with salt/pepper, place onto a backing rack with a lined baking pan underneath, rest at room temperature for 1 hour.
2. Preheat the oven to 220°c. Combine S&W Mayonnaise, breadcrumbs, parmesan, anchovy fillets, dijon mustard, lemon zest, Worcestershire sauce, 1 garlic cloves, finely chopped in a bowl. Spread mixture evenly around tenderloin.
3. Roast tenderloin until crust is golden and place instant-read thermometer into thickest part of tenderloin registers 40°C– 45°C for rare or 50°C–55°C for medium-rare, 30–40 minutes.
4. Rest tenderloin for 20 minutes and carve into 2 inch steaks.

Butter bean puree:

1. Add butter beans into a small pot with 200 ml of water and cook for 10 minutes on medium heat.
2. Drain beans, place  into a blender with 200 ml of water, let stand for 5 mins.
3. In a pan add olive oil and add lemon thyme sprigs to infuse with oil on medium heat for 5 mins.
4. Add saucepan olive oil and lemon thyme, salt, pepper and blend butter beans until smooth. 

Warmer days call for outdoor entertaining, and what better dish to kick things off than our BBQ Spring Lamb with Mint Sauce 👌 A simple dish that is all about flavour and freshness!

INGREDIENTS

How to Make It
Step 1
Combine first 7 ingredients in a small bowl, stirring well. Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.

Step 2

Prepare grill.

Step 3
Place lamb on a grill rack coated with cooking spray. Grill 4 minutes on each side or until desired degree of doneness. Serve immediately with baby peas and Mint sauce