BITE SIZE ADVENTURES IN THE NEW DEFENDER WITH JAMES VILES
In the first of our Bite Size Adventures series, renowned chef and Land Rover ambassador James Viles takes the New Defender out of town for a memorable off-grid adventure.
In this episode, James loads up the Defender with essential supplies, including his mobile kitchen, and heads down the South Coast of NSW for a fishing, foraging and four-wheel-driving adventure. From sea urchins straight off the dock to diving for crayfish, James transforms this fresh seafood into mouth-watering meals cooked from the back of the New Defender.
James has shared his delicious off-grid recipes for Roadside Lobster Salad and Craig’s Sea Urchin Casarecce for you to try below.
In this episode, James loads up the Defender with essential supplies, including his mobile kitchen, and heads down the South Coast of NSW for a fishing, foraging and four-wheel-driving adventure. From sea urchins straight off the dock to diving for crayfish, James transforms this fresh seafood into mouth-watering meals cooked from the back of the New Defender.
James has shared his delicious off-grid recipes for Roadside Lobster Salad and Craig’s Sea Urchin Casarecce for you to try below.
RECIPES
CRAIGS SEA URCHIN CASARECCE
INGREDIENTS
- Sea Urchin x 80gr
- White wine x 100ml
- Butter x 60gr
- Banana shallot x 3 each
- Garlic x 4 cloves
- Lemon – zest and juice
- Casarecce x 1 Pkt
- Wakami x 30gr ( fresh )
- Salt
TO MAKE
Cook the pasta in salted water, in a separate pan place the diced onions and garlic in and saute them off without colour. Add the white wine and reduce by half, once reduced add the chilled butter and work through the white wine.
Add the pasta to the sauce and further cook for a further 2 mins. Add the cleaned sea urchin and toss a few times.
Add the lemon juice to taste.
ROADSIDE LOBSTER SALAD
INGREDIENTS
- Grayfish x 1 whole
- Mayonnaise x 100gr
- Fennel x 1 bulb
- Chilli x 2 each
- Garlic x 4 cloves
- Lemon x 1 whole
- Salt x to taste
- White pepper x to taste
TO MAKE
Cook the crayfish for about 14mins in boiling water, once cooked remove the tail, retain the head as well. Remove the tail meat from the tail, keeping the tail shell in tact. Chop the tail meat into large pieces and mix in a bowl with mayo, chopped fennel, sliced red chilli, salt ang white pepper.
Place the tail meat back into the tail and place the tail into the head of the lobster again for presentation. Squeeze a whole lemon over the top of the tail before serving.