Joel Humphreys (ex-Rockpool, Bistro Moncur and Bodega 1904, as well as stints overseas) is now based at Scotties in Newcastle. Here, he shares one of the restaurant's popular recipes with us.
Scotties grilled cheese & prawn pancake
Scotties roti bread
300g (2 cups) plain bread flour
½ teaspoon salt
250ml (1 cup) chilled water
30g ghee, melted (plus some for brushing)
60ml (¼ cup) coconut oil
1 tbsp condensed milk
In a bowl, bring together all the ingredients with your hands and then turn onto a bench and work into a dough (about 5 mins).
Cut into 8 discs then brush with more ghee and rest covered in the fridge for 24 hours.
Use a lightly floured rolling pin to roll out 1 disc of dough to a 20cm-diameter disc. Cover the remaining dough portions with plastic wrap. Brush the disc with a little melted butter. Roll into a log to enclose the butter. Coil the dough into a scroll shape. Flatten the scroll into a disc. Use a lightly floured rolling pin to roll out the disc until 15–20cm in diameter. Repeat with the remaining dough portions.
300g prawn meat
20g white fish
10g green shallot
10g garlic chive
5g garlic, finely diced
5g ginger, finely diced
3g kombu liquid
Mince prawn and fish and work in all ingredients. Mix thoroughly until mix is bound together and becomes one mass.
Spread across 4 of the roti breads evenly. Then, using a micro plane, grate a generous amount of parmesan cheese.
Place your remaining 4 roti bread on top of the prawn and cheese.
Heat a heavy bottomed pan and cook until golden on each side and cheese is melted in the middle.
Cut into 4 and serve.