 |
|
ABCK
Stuart Hammond cooks up a storm at the annual Rockingham
Musselfest.
|
By Priscilla
Alchin
HMAS
Stirling’s ABCK Stuart Hammond became a star of television
and print during this year’s Rockingham Musselfest.
The
celebration of WA’s delectable mussels is held annually on
the Rockingham foreshore, with the Royal Australian Navy in the
west enthusiastically supporting this year’s event.
Following
his starring role in front of the cameras the week before by cooking
up a dish of mussels on board HMAS Stirling, ABCK Hammond featured
once again in a demonstration of his cooking skills at the Musselfest.
CPOCK
Kevin Cox of HMAS Stirling, volunteered his time as a judge of
the mouth-watering cook-off competition.
The
winner was not a Navy cook however, but an Active Reservist. WOSN
Kingsley (Fingers) Klau won the cook-off with his delicious dish
of Thai Chilli Mussels.
On
a day of over 40-degree heat, the Navy Reserve Band of WA entertained
the crowd on stage with popular songs and was a real hit with
the crowd estimated at 30,000. Naval Cadets from nearby TS Anzac
were also on hand as volunteers for the day’s events.
Defence
Public Affairs and TS Anzac provided photographic displays.
Thai
Chilli Mussels - WOSN Kingsley Klau
Ingredients
1kg mussels - remove beards
1 red onion
1 tbsn chopped fresh ginger
5 cloves garlic
3 fresh red chillies (1 for garnish / 2 sliced for cooking)
Juice 1 lime - Grate 1/2 the lime
1 tbsn fish sauce
3 tspn - red curry paste
Good handful fresh coriander
1 can 810g crushed tomatoes
Glass of good white wine
1 x 440g can coconut milk
Good quality olive oil
Method
Finely chop red onion, garlic, chilli and ginger
Use large pot - put in about 2 tablespoon of olive oil,
heat and gently cook the above items
Add red curry paste
When onion is soft - add coconut milk, bring to boil
then add crushed tomatoes, white wine, lime juice and
lime rind.
Bring to boil, add mussels bring to boil again - then
add fish sauce and 1/2 the chopped coriander - simmer
gently for 15 mins.
Serve with fresh bread stick or homemade bread. Sprinkle
rest of coriander, chilli and sliced lime to serve.
|
