Cooking with Tim Cahill

Dec 14 11:04am

Joh and Fast Ed celebrate Australia's World Cup achievements by cooking a celebratory lunch for Socceroo Tim Cahill. And to honour Tim's historic achievement of scoring Australia's first goal in a World Cup Final series, Ed has whipped up an Oka and Moa Tunupau... a Pacific Island BBQ.

Tahitian seafood salad "Oka"

Oka is a marinated salad, kind of like a French ceviche. The idea is that you cure the seafood using the acid in citrus juice, then combine it with other ingredients and a dressing. Sounds simple, well it is! And with fish, crab, coconut and lime this salad is a guaranteed winner!

Ingredients:
200g white fish fillets
3 limes, juiced
1 tsp sugar
1 tsp salt
1 red onion, diced finely
1 cup coconut cream
½ cup cooked crab meat
1 telegraph cucumber, peeled, de-seeded and sliced very finely

How to:
1. Combine the fish, lime juice, sugar and salt in a bowl and let stand.
2. In a separate bowl combine the onion, coconut cream, crab meat and cucumber and let stand.
3. After 20 minutes, combine and season to taste.
4. Plate up and enjoy!
TIP: dress with coriander leaves and a little vietnamese mint

Variation: Add chopped tomato, chopped green and red peppers, minced garlic or all of them!

Samoan char grilled chicken "Moa Tunupau"

Moa is Samoan for chicken, and Tunu is an open fire, hence this dish is char grilled chicken in lemongrass and coconut sauce. You can also add some curry powder to the sauce, although it's not traditional.

Ingredients:
4 chicken supremes, on the bone
2 sticks lemongrass, sliced
4 lime leaves, sliced
1 tsp ground cinnamon
4 cloves minced garlic
1 tbsp vegetable oil
1 lime, juiced
½ cup coconut cream

How to:
1. Preheat grill, pound lemongrass, lime leaves, cinnamon and garlic in a mortar and pestle then stir in the oil (this can be done in a blender or with a stick blender).

2. Baste the chicken with half the mixture, season well and char grill.

3. Fry the remaining mixture in a small pot on the BBQ until lightly browned (this can also be done on the stove).

4. Add lime juice and coconut cream to the pot.

5. Cook for one minute and season lightly.

6. When chicken is cooked, plate up and dress with the sauce.

TIP: Serve with roasted taro for a truly traditional dish!