1. food and drink
2. desserts and baking

SUNDAY, MAY 31, 2015
TOP 20
dishes
recipes you need to
cook before you die
CHRISTINE MANFIELD’S
CHOCOLATE MOUSSE CAKE
INSIDE
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SUNDAY, MAY 31, 2015 HERALDSUN.COM.AU
MUST-MAKE MENU
We asked 20 of the nation’s best chefs to share their ultimate recipes. From simple side
dishes to elaborate mains and delicious desserts, these are the meals you must try.
the recipe
Linguine alla vastese is
a deceptively simple
seafood pasta dish
which tastes delicious
Linguine
with seafood
SANDRO DI
MARINO
BESSER
SERVES 6
45 MINS
EASY
INGREDIENTS
1/3 cup (80 ml) olive oil, plus extra to
dress the pasta
4 garlic cloves, finely chopped
4 anchovy fillets
600 g chopped tomatoes
250 ml dry white wine
500 g linguine
200 g mussels, scrubbed, debearded
500 g good-quality mixed seafood
200 g peeled green prawns
6 medium whole prawns
Torn flat-leaf parsley leaves, to serve
The reason I chose
this dish is because
as a young boy I
travelled to Vasto in
Abruzzo, Italy, every
year during the
summer holidays. It
was where local
seafood was in
abundance, the sun
was shining;
freedom, family,
friends and new
adventures were
upon me and this
was the dish that I
craved, cooked and
enjoyed with my
family and friends as
we were all together
once again.
METHOD
b Heat 2 tablespoons oil in a large
frying pan over medium-low heat
and add garlic and anchovies.
b Cook, stirring, for 1-2 minutes until
anchovies have melted.
b Add tomatoes and wine and bring
to a simmer, then reduce the heat to
low and cook for 20 minutes until
slightly reduced.
b Add the mussels and prawns to the
pan of sauce, cover and cook for 1
minute, shaking the pan gently
occasionally. Add the remaining
seafood and cook for a further 2-3
minutes until the mixed seafood and
prawns are cooked through and the
mussels have opened (discard any
that haven’t opened after this time).
b Season to taste with sea salt and
freshly ground black pepper.
b Cook the pasta in a large pot of
boiling salted water for two minutes
less than packet instructions.
b Drain once cooked and toss with
the seafood sauce adding parsley and
60 ml of extra virgin olive oil.
b Divide among bowls and serve
immediately, garnish with
parsley leaves.
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1 celery stalk, diced
the recipe
2 garlic cloves, diced
200 ml white wine
Hearty and warming,
this is the perfect
chicken soup
1 bay leaf
3 sprigs of thyme
2.5 litres chicken stock
4 chicken marylands
100 g pearl barley
2 large kale leaves, ripped
lemon juice, to taste
extra virgin olive oil, to finish
METHOD
Chicken
soup
COLIN FASSNIDGE
FOUR IN HAND, MY KITCHEN RULES
SERVES 8
I love this soup because it’s healthy, hearty
and light for a man of my age! It’s really
refreshing, with lots of vitamins and
goodness, and it’s great for winter.
1.5 HOURS
MODERATE
INGREDIENTS
A splash of olive oil
1 carrot, diced
1 onion, diced
b Heat the oil in a large saucepan,
and sweat the vegetables and garlic
over medium heat, until soft.
b Deglaze with white wine and bring
to the boil.
b Add the herbs, stock and chicken.
Bring to a simmer, and cook
uncovered for 1 hour, until the meat
is falling off the bone. Lift the
chicken from the pot, cool slightly
and take the meat from the bones
(discarding the skin). Return the
meat to the soup.
b Meanwhile, place the barley into a
sieve and rinse under cold running
water. Place into a saucepan, cover
with cold water, and bring to the boil.
Reduce the heat slightly and simmer
for 10 minutes or until just cooked.
Drain and refresh in cold water;
drain again.
b Reheat the soup and stir in the
barley. Add the kale and cook until
just wilted. Add lemon juice,
season to taste, and serve drizzled
with extra virgin olive oil.
Kritharaki, braised duck,
pine mushrooms
the recipe
A Greek favourite,
this dish can also be
made with chicken
GEORGE
CALOMBARIS
THE PRESS CLUB,
HELLENIC REPUBLIC,
JIMMY GRANTS,
MASTERCHEF
SERVES 6
3.5 HOURS
DIFFICULT
INGREDIENTS
METHOD
4 duck legs
b Preheat the oven to 120C
(fan-forced).
b Heat a little olive oil in a
flameproof casserole dish over
medium heat.
b Add the duck legs and cook until
browned all over. Remove.
b Add the onion, carrot, leek, celery
and garlic and saute until golden
brown. Return the duck legs to
the pan and deglaze with the
white wine.
b Add the tomatoes and stock, then
cover with a lid and gently braise in
the oven for 3 hours.
b Shortly before you are ready to
serve, bring 2 litres of water to the
boil. Cook the pasta until al dente.
Drain and toss with 1 tablespoon of
olive oil. Set aside.
b Remove the duck legs from
the casserole dish, and then
strain the sauce into a jug.
b Place the casserole dish back on to
a high heat and saute the mushrooms
in half of the butter until soft.
½ brown onion, finely diced
1 small carrot, finely diced
½ leek, white part only, finely diced
1 stick celery, finely diced
2 cloves garlic, finely chopped
250 ml dry white wine
2 ripe tomatoes, roughly chopped
400 ml chicken stock
500 g kritharaki pasta (risoni)
50g butter
300g pine mushrooms, cleaned and
This is a great dish
for the season, really
wholesome.
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sliced
Handful flat leaf parsley
50g toasted breadcrumbs
b Remove the duck meat from the
bones and add to the casserole dish
along with the stock.
b Bring back to the boil.
b Add the pasta and stir gently so it
absorbs some of the sauce. Finally,
stir through the shredded parsley and
the other half of the butter. Season to
taste. Garnish with toasted
breadcrumbs.
SUNDAY, MAY 31, 2015 HERALDSUN.COM.AU
Lamb
shank pie
the recipe
This is the perfect pie
for winter dinners. It
takes a little effort, but
it is worth it
SERVES 4-6
6 HOURS
DIFFICULT
INGREDIENTS
3 kg lamb shanks
2 l chicken stock
3 sticks celery
4 carrots
BRAD
SLOANE
1 kg turnip
GREENWOOD HOTEL
2 sticks cinnamon
400 g crushed tomatoes
4 onions
3 sprigs of rosemary
2 star anise
50 g butter
50 g flour
2 cups white wine
2 tbsp green peppercorn
½ cup chopped parsley
½ cup chopped garlic
METHOD
b Brown the lamb shanks in a deep
roasting dish.
bAdd half the vegetables, crushed
tomatoes and chicken stock, garlic,
cinnamon and star anise.
bCover and bake at 140C for 4-5
hours until meat falls off the bone.
Strain off half the liquid. Pick meat
from shank keeping large pieces.
bMake a roux with flower and butter
and add cooking oil.
bCut rest of vegetables into 1cm dice
and blanch. Refresh in ice water.
bMix ingredients together, season
with parsley and peppercorns, cool.
b Line pie dish with shortcrust
pastry. Fill with cold pie mix and
cover with puff pastry. Egg wash and
cut 2 large holes in the top to release
steam. Garnish with poppy
seed/sesame seed.
b Bake at 200C for 15-20 mins.
Why? Because it is
the simplest, tastiest
way of keeping you
warm in winter. This
is a beautiful, classic
gastro pub meal,
that you could be
feasting on
anywhere in the UK.
DARREN
ROBERTSON
Chicken parfait
A clever idea for an
impressive starter
using ingredients you
may not have
considered
THREE BLUE DUCKS
SERVES 4
Don’t be afraid of making your own parfait. It
really is surprisingly easy. Try to source the
freshest chicken liver you can find from your
local butcher.
You can serve this however you like.
At home I pour it into a jar and set it in the
fridge with a little melted butter on top to keep it
from oxidising.
the recipe
4.5 HOURS
EASY
INGREDIENTS
METHOD
400 g chicken livers, trimmed
b Saute the chicken livers in a little
oil. Remove from pan and set aside.
b In the same pan, slowly cook the
garlic and eschalot for three minutes.
b Carefully add the alcohol and
reduce to syrup.
b Remove from heat and pour into a
blender.
b Now add the liver, butter and
cream, blend, season and chill for 4
hours before serving … that’s it!
b We serve ours with crispy chicken
skins, fried chunks of sourdough
bread, garden herbs and berries.
1 tsp grape seed oil
1 clove garlic, peeled and sliced
1 eschalot, peeled and sliced
40 ml port
40 ml Madeira
100 ml butter (hard, diced)
50 ml cream
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Pumpkin
soup
SERVES 4
30 MINS
EASY
INGREDIENTS
1 Japanese pumpkin, 1.6 kg, peeled
GARY
MEHIGAN
125 g unsalted butter
50 g vegetable oil
THE BOATHOUSE, MASTERCHEF
1 tsp table salt
1 l milk
4 slices sourdough, torn into chunks
½ cup parmesan, grated
Few sprigs of thyme
Olive oil
This soup is a
winner. It reminds
you sometimes the
simplest things are
the best. The key is
cooking the
pumpkin quickly
and extracting the
natural sugars as it
softens.
the recipe
Who doesn’t like
pumpkin soup? This is
a simple, but tasty
version
METHOD
b Preheat fan-forced oven to 180C,
or 200C for regular ovens.
b Cut the pumpkin into quarters,
scrape out the seeds and reserve.
b Cut the pumpkin in half again to
give you manageable chunks and
grate through a coarse grater.
b Separate the seeds from any bits of
pumpkin and place into a sieve. Wash
the seeds under cold water until
clean, drain and dry on paper towel.
b Melt the butter and oil in a large
heavy based pot. Add the pumpkin
and sprinkle with salt. Place a lid on
and cook gently over a low heat,
stirring occasionally until super soft
and a little mushy. This will take
about 10 minutes.
b Meanwhile, line a baking tray with
baking paper and spread out the torn
bread pieces. Drizzle generously with
olive oil. Sprinkle with thyme leaves,
washed and dried pumpkin seeds and
the parmesan. Bake for 10 minutes,
until golden and the cheese and
croutons are crisp.
b Stir the milk into the pumpkin and
bring to a gentle simmer, remove
from the heat and blend until creamy
and smooth.
b Season with a pinch of salt if
needed and serve with the parmesan
and pumpkin seed croutons
and drizzle with olive oil.
ADRIAN
RICHARDSON
LA LUNA
Pot-roasted pork shoulder with
apples and cabbage
1 medium onion, finely diced
the recipe
4 garlic cloves, crushed
1 tsp fennel seeds
SERVES 4-6
3.5 HOURS
MODERATE
INGREDIENTS
1.5 kg boned and rolled pork shoulder
with skin
2 tbsp salt
1 tbsp freshly ground black pepper
¼ cup sage leaves
3 tbsp chopped thyme
100 ml olive oil
Apple, cabbage, vinegar braise
100 g butter
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3 tbsp chopped thyme
1 bay leaf
1 celery stalk, cut into 2 cm dice
2 medium carrots, cut into 2 cm dice
¼ cabbage, cut into rough 2 cm
squares
2 cloves
1 cinnamon stick
6 granny smith apples, peeled, cored
and cut into 2 cm dice
250ml apple cider vinegar
250ml white wine
It takes a little effort,
but this pork dinner is
certainly worth it
500ml chicken stock
½ cup chopped flat-leaf parsley
METHOD
b Preheat the oven to 150C.
b Open out the pork shoulder and
lay it skin side down.
b Rub 1 teaspoon of the salt along
with the pepper and herbs into the
meat, then roll and tie securely
with butcher’s string at 3 cm
intervals. You can prepare the
pork to this stage two days in
advance — the herbs and seasoning
will permeate the flesh and add
extra flavour.
b To make the braise, melt the butter
in an ovenproof pot. Add the onion,
garlic, fennel seeds, thyme, bay leaf
and fry gently for 3-4 minutes, until
the onion is soft but not coloured.
b Add the celery, carrots, cabbage,
cloves and cinnamon stick and cook
for a further 3-4 minutes. Stir in the
apple, vinegar, white wine and stock
and remove from the heat.
Pork shoulder is a
really rewarding cut.
It breaks down
during long, slow
cooking to create a
lovely tender meal.
Serve with buttered
new potatoes or
crusty bread.
Ask your butcher for
a boned and rolled
shoulder with the
skin left on.
b Rub the pork skin with the oil, then
the rest of the salt.
b Transfer the pork to the pot and
cover with the lid. Cook for 1 ½ hours,
or until the meat is very tender and
falling apart.
b Increase the oven temperature to
200C and take the lid off the pot.
Cook for a further 30-40 minutes to
crisp and brown the skin of the pork.
If necessary, add a little water to the
pot to keep the braise nice and wet.
b Remove from the oven, cover the
pork with foil and leave to rest for 20
minutes in a warm place.
b Lift the pork out of the pot, carve
into thick slices and lay onto plates. Stir
the braise and spoon over the pork.
SUNDAY, MAY 31, 2015 HERALDSUN.COM.AU
Oven roasted
Rangers Valley rib eye
served with black pepper
blistered green beans
SERVES 6
70 MINS
Oven roasted rib eye
2 kg Rangers Valley rib eye
Sea salt
Black pepper
CIRCA 1876
Black pepper blistered green beans
480 g green beans
100 g butter
10 g freshly ground black pepper
8 eschalots
30 g corn flour
120 ml vegetable oil
2 l water
Rangers Valley cows
are reared quite
uniquely; they live
longer than
traditional beef cows
so the meat is fattier,
has more flavour
and I like to think
they’re happier too,
which all makes for
a seriously tasty
piece of meat. Plus,
you know, it’s 2kg!
Sea salt
METHOD
b Preheat oven to 180C. Rub sea salt
and black pepper all over the rib eye.
b Warm a thick large pan or
barbecue until very hot and brown
each side of the rib eye. Then place
on a baking pan in oven for
approximately 40 minutes. Rest for
30 minutes.
b While roasting, thinly slice four
eschalots and toss in corn flour. Heat
oil in a sauce pan on high and fry
eschalots, stirring carefully to ensure
they brown evenly.
b When light brown and toasted,
remove from oil. Blot dry on paper
towels and season lightly with sea
salt. Set aside.
b Soften the butter. Dice the
remaining eschalots, then saute
lightly in a saucepan with a touch of
oil until translucent.
b Remove from pan and add to
softened butter, season lightly
with salt and pepper and mix well. Set
butter mixture aside.
b Trim the green beans of any woody
ends. Bring a large pot of water to a
boil and heat a saucepan to very hot.
b Add the trimmed beans to the
water and cook until al dente.
Remove beans from water and
immediately add to the very hot
saucepan to blister beans.
b Saute for a few seconds then add
butter mixture to beans and season
with sea salt. Cook beans until well
blistered and generously coated with
the butter mixture.
b Serve in a dish with the fried
eschalots sprinkled on top.
Fettucine with spanner crab, garlic chilli & parsley
3 cloves of garlic, minced
Level tsp of mild chilli flakes
SERVES 4
12 MINS
EASY
20 flat parsley leaves
Extra virgin olive oil
INGREDIENTS
Steak fans will absolutely
love this delicious version
with a tasty side dish
MODERATE
INGREDIENTS
GEORGE
FRANCISCO
the recipe
Juice of 2 fresh lemons
320 g of fresh fettuccine (if you make
½ tsp of roasted, lightly crushed
the pasta yourself the dish will go to
fennel seeds
another level)
½ tsp of roasted, lightly crushed
400 g raw spanner crabmeat
coriander seeds
Sea salt
Freshly ground pepper
METHOD
b Bring a pot of heavily salted water
to the boil, add the pasta and cook
until al dente. If using fresh pasta this
will be about 3 minutes. Drain.
b Meanwhile, in a non-stick frying
pan pour in about ½ cup of extra
virgin olive oil, warm and add the
garlic, bring the heat up and add the
crabmeat and chilli flakes, stir
until just cooked, add the parsley,
lemon juice and some more extra
virgin olive oil, then fold the cooked
pasta through.
b Divide between 4 pasta bowls,
sprinkle with crushed spices and give
each dish a good grind of pepper.
the recipe
An easy, healthy pasta
dish that should be part
of your repertoire
NEIL PERRY
ROCKPOOL, SPICE TEMPLE, ROSETTA, BURGER PROJECT
I love this dish as it is so simple, but if the pasta
and crab is cooked perfectly it is divine. The
crushed spices add great flavour and texture.
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the recipe
Simple tiramisu
SERVES 4-6
15 MINS
EASY
INGREDIENTS
350 g mascarpone
DANNY
RUSSO
3 egg yolks
THE ITALIAN KITCHEN
30 ml Frangelico
3 egg whites
2 tbsp caster sugar
300 ml espresso coffee
50 ml Marsala
12 savoiardis (ladyfinger biscuits)
Because life would
be boring without
some sweet Italian
in your life.
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Cocoa, for dusting
This top Italian dessert
is simple to master and
will delight any dinner
guests
METHOD
b In a bowl, add all of the
mascarpone before folding in the
yolks one at a time. Then, add the
Frangelico.
b In a separate bowl, whip the egg
whites until stiff, before adding the
caster sugar.
b Combine the egg white/sugar
mixture into the mascarpone mixture
and fold until all the ingredients have
combined.
b Combine the Marsala and espresso
and soak the savoiardis in this.
b Divide the mascarpone mixture
into 3 equal parts.
b Evenly spread a thin layer of the
mascarpone mixture on the bottom
of dish.
b Cover with soaked savoiardis and
lightly dust with cocoa.
b Layer again with more mascarpone
mixture, savoiardis and cocoa.
b Spread remaining mascarpone mix
on top.
SUNDAY, MAY 31, 2015 HERALDSUN.COM.AU
Confit of
ocean trout
with puffed
quinoa
SERVES 6
20 MINS
INGREDIENTS
METHOD
1 side of ocean trout (cut into 6 x 120 g
b Season the trout portions with sea
salt, freshly ground pepper and
ground fennel seeds.
b Place in a small plastic bag and add
2 tbsp of olive oil then seal bag lightly
in a vacuum sealer (or ziplock bag).
b Mix sheep milk yoghurt with 30 ml
of lemon juice, season with salt and
pepper.
b Heat vegetable oil to 160C and
deep fry quinoa until crisp, remove
and season with fennel pollen and
allow to cool.
b Place the bag of trout in a water
bath at 44C for 9 minutes.
b Meanwhile, place your cooked
quinoa, ocean trout roe and yoghurt
on the plate. Top with the trout and
then the puffed quinoa.
b Garnish with some sliced goji
berries, sorrel and mache.
300 ml sheep’s milk yoghurt
100 g puffed quinoa
100 g cooked rainbow quinoa
1 lemon, juiced
FLYING FISH
1 tbsp fennel pollen
50 g goji berries
4 tbsp ocean trout roe
Wood sorrel
I love cooking with this fish because it has a
delicate flavour and it’s not too overpowering.
The sheep’s milk yoghurt is tangy, more citrus
and lighter than cow’s yoghurt so it cuts through
the fatty fish well.
Forget boring fish
dinners, this ocean
trout dish takes it to a
whole new level
MODERATE
portions)
STEPHEN SECKOLD
the recipe
Mache (lamb’s lettuce)
1 tsp fennel seeds
Sea salt and freshly ground white
pepper
Note: Fennel pollen can be bought at
good spice shops or online
let them cool as the potato will
become gluey). Cut the baked potato
in half and scoop out the hot, tender
flesh. Set a mouli or fine sieve over a
clean saucepan and pass the flesh
through the mouli/sieve.
b Place the saucepan over a low heat
and, using a heat-proof spatula, beat
in the hot cream and softened butter,
season to taste with salt.
b Set the fine sieve over another
saucepan and use a potato masher
to push the mash through the sieve.
This is quite a lot of effort but
you will achieve a silky smooth
potato mash.
b To serve the mash, reheat in the
saucepan, stirring constantly but
don’t allow the mash to boil as it will
split. Pour the mashed potato into a
bowl and sprinkle over the chopped
chives to serve.
the recipe
Matt Moran shows you
how to master the perfect
mashed potato, every
time
MATT
MORAN
Mashed potato
ARIA, CHISWICK,
NORTH BONDI FISH
SERVES 4
Of course, this is a
side dish and an
excellent
accompaniment to
just about anything,
as far as I’m
concerned. I could
happily tuck into a
bowl straight from
the pan. Don’t tell
anyone.
55 MINS
EASY
INGREDIENTS
METHOD
1.5 kg royal blue potatoes, with skins
b Pre-heat the oven to 180C.
b Spread the rock salt over a baking
tray and place the potatoes on top of
the salt. Place the tray into the
preheated oven and bake for about
45 minutes or until the potatoes
are tender.
b To make the puree, remove the
cooked potatoes from the oven (don’t
500 g rock salt
150 g unsalted butter, softened
200 ml cream, heated
1 bunch chives, finely chopped
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the recipe
Sunday lunch will have
never tasted so good as
this classic roast chicken
GUILLAUME
BRAHIMI
BISTRO GUILLAUME
Roast chicken
with gratin
dauphinois
SERVES 4
90 MINS
MODERATE
INGREDIENTS
Roast chicken
1 .8 kg Barossa chicken
12 desiree potatoes
200 ml chicken stock
50g unsalted butter
1 bunch thyme
1 stick bay leaf
1 head garlic
Gratin dauphinois
1 kg desiree potatoes, peeled
500 ml full cream milk
250 ml double cream
140 g gruyère, grated
Sea salt and freshly ground white
pepper
Roast chicken is my favourite classic dish for a Sunday
night with the family. The combination of roast garlic,
thyme and bay leaves is the most delicious smell on a
winter afternoon. It makes the whole family happy.
pinch of freshly grated nutmeg
1 clove garlic, halved
25 g unsalted butter, diced
1 tbsp finely chopped flat-leaf parsley
Chocolate
mousse cake
CHRISTINE
MANFIELD
BERTA
SERVES 6
1 HOUR
MODERATE
300 g Valrhona Manjari dark chocolate
50 g Valrhona Jivara milk chocolate
175 g unsalted butter
This is the ultimate
dessert for
chocolate fans
100 g brown sugar
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8 large eggs, separated
100 g caster sugar
2 tsp vanilla extract
Chicken
b Pre-heat the oven to 200 degrees.
b Oil the chicken and sprinkle with
salt. Fill the cavity with half the
thyme, half the garlic and three bay
leaves, place the remaining herbs on
the base of roasting tray and place
chicken on top. Place in the oven.
b Trim the top and bottom of
potatoes with a knife then use a 5 cm
cutter to cut out the potatoes.
b When chicken has been cooking
for 30 minutes, add hot stock, butter
and potatoes and place the chicken
back in the oven for 45 minutes.
b Check the chicken is cooked,
remove it from the tray and allow to
rest, then cut into quarters
for serving.
Gratin dauphinois
bUsing a mandolin or sharp knife,
cut the potatoes into 2mm thick
slices.
b Bring the milk to the boil in a large
saucepan over medium heat.
b Add the cream and one-quarter of
the gruyère and stir to combine.
Season to taste with salt, pepper and
nutmeg, then add the potato.
b Reduce the heat to low. Cook for 15
minutes, stirring occasionally to
prevent the potato from catching, or
until the potato is tender.
b Preheat the oven to 180C (fan
forced) and rub the inside of a 1.5 litre baking dish with the cut garlic
clove. Pour in the potato mixture and
sprinkle the remaining gruyère and
the diced butter over the top.
b Bake for 40 minutes, or until the
potato is cooked through and the
top is golden brown.
b Sprinkle with parsley to serve.
Chocolate mousse
cake is one of my
favourite go-to
desserts – easy to
prepare, seductively
moist with a great hit
of chocolate. Use the
best chocolate you
can afford; the quality
comes through in the
flavour.
INGREDIENTS
the recipe
METHOD
METHOD
b Melt both chocolates with butter
over water bath. Cool slightly.
b Whisk egg yolks with both sugars
and vanilla until pale and creamy,
about 5 minutes.
b Add to cooled chocolate.
b Whisk egg whites until stiff then
fold gradually into chocolate mix.
b Butter a 24cm springform cake tin,
coat with caster sugar and wrap the
base and sides of the tin with a double
layer of foil.
b Spoon cake batter into prepared
tin.
b Bake in 160C oven for 40-45 mins
in water bath — so water comes
halfway up sides of tin.
b Test with skewer — if skewer
comes out clean then it is cooked.
Cool in tin on wire rack.
b Do not refrigerate — cake needs to
be served same day.
SUNDAY, MAY 31, 2015 HERALDSUN.COM.AU
the recipe
Forget lettuce
and tomato, this
is a surprising
twist to a salad
Quinoa salad
SERVES 4
TOBIE
PUTTOCK
35 MINS
MODERATE
INGREDIENTS
2 heaped tbsp low-fat plain Greek-style
MADE. BY TOBIE PUTTOCK
yoghurt
Sea salt and cracked black pepper
2 small handfuls of mint leaves
2 pinches of ground cumin
¾ cup (150 g) quinoa
1 bunch broccolini, ends trimmed
and cut into 3 cm lengths
1 bunch asparagus, ends trimmed
and cut into 3 cm lengths
1 bulb baby fennel
1 tbsp salted baby capers,
rinsed and roughly chopped
1 small handful of dill, chopped
finely grated zest and juice of
This is one of my
favourites at the
moment — I love it
as it’s packed with
flavour plus it’s
loaded with greens.
When I make this
recipe at home I
always make extra
so lunch the next
day is all sorted.
1 lemon
Extra virgin olive oil, for drizzling
METHOD
b Place the yoghurt in a bowl and
season with salt and pepper. Finely
chop half the mint leaves and mix
into the yoghurt. Sprinkle with a
pinch of cumin, then cover with
plastic film and place in the fridge
until needed.
b Toast the quinoa in a heavy-based
saucepan over medium heat, stirring
constantly, for 2 minutes. Add 2 cups
Wild salmon
brandade
SERVES 4
15 MINS
(500 ml) water and bring to the boil,
then reduce the heat and hold at a
simmer for 15 minutes. Turn off the
heat and set aside, covered, for 5
minutes to allow the quinoa to
absorb any remaining liquid.
Transfer the quinoa to a large bowl
and place in the fridge, uncovered,
for about 10 minutes to cool.
b Meanwhile, bring a saucepan of
salted water to the boil and blanch
the broccolini and asparagus for 1
An easy to make, yet
professional dip,
spread or starter
INGREDIENTS
METHOD
750 ml verjuice
b Boil verjuice, shallot and salt.
b Add fresh salmon and poach for 40
seconds only. Drain and briefly
refresh in iced water — 20 seconds —
then refrigerate until totally cold.
b Combine smoked salmon, chives
and fresh salmon, stir to shred
salmon.
b Stir in lemon juice, mayonnaise
and season to taste.
b Serve on toasted sourdough or
better still, Irish soda bread or
wheaten bread. Remind me to give
you that recipe another time!
1 tsp sea salt
450 g fresh salmon cut into 2 cm cubes
85 g smoked salmon, finely chopped
2 tbsp finely chopped chives
½ lemon, juiced
250 ml mayonnaise
Sea salt and freshly milled pepper
b Remove the cooled quinoa from
the fridge. Add the broccolini,
asparagus, fennel, capers, dill, lemon
zest and juice, remaining mint leaves
and pinch of cumin, reserved fennel
fronds and a good drizzle of olive oil.
Mix carefully so you don’t bruise the
herbs and then season with salt and
pepper, to taste.
b Serve the quinoa salad with a
dollop of the mint and cumin
yoghurt on top.
the recipe
EASY
2 tbsp golden shallot, finely chopped
minute, then drain and refresh under
cold water to stop the cooking
process. Set aside until needed.
b Use a sharp knife to remove the
stalks from the fennel bulb. Reserve
the fronds and discard the stalks. Cut
the fennel in half lengthways, then
slice into thin strips and place in a
bowl of iced water to keep it fresh
and crisp. (You could also use a
mandolin, or a vegetable peeler to
peel long strips.)
I first made this with
wild salmon in my
homeland of Ireland.
As a cooking style, Irish
dishes veer toward the
straightforward rather
than the sophisticated.
It’s an ethos that sits
well with my desire
to keep things simple.
Never is this more
important than when
preparing seafood. It is
dazzling nonetheless.
ALASTAIR
McLEOD
TV CHEF
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HERALDSUN.COM.AU SUNDAY, MAY 31, 2015
11
½ head garlic (cut in half widthwise)
1 bulb fennel, trimmed and sliced
2½ tbsp tomato paste
1 tsp cumin seeds
According to local legend, this traditional
Provençal fish stew was so special that
the Greek gods would come down to
Marseilles to eat it when they were bored
with Olympus. This classic winter’s dish is
always a big hit when it arrives at the table.
3 star anise
3 sprigs thyme
1 bay leaf
1 tsp black peppercorns
Zest of ½ orange, cut into wide strips,
pith removed
MANU FEILDEL
MY KITCHEN RULES
3 kg white fish bones, cut into small
pieces
700 ml dry white wine
400 g tin chopped tomatoes
1 l water
Bourride
seafood stew
12 kipfler potatoes, scrubbed
Pinch cayenne pepper
Sea salt and freshly ground black
pepper
2 raw blue swimmer crabs, cleaned
and cut into small pieces
SERVES 8
2 HOURS
DIFFICULT
INGREDIENTS
the recipe
A French classic,
Bourride is packed
with flavour
1 tsp saffron threads
Boiling water
100ml olive oil
1 leek, white part only, well washed
and sliced
1 large onion, sliced
the recipe
This Middle Eastern
dish is a guaranteed
crowd pleaser
SHANE DELIA
MAHA
1 kg black mussels, scrubbed and
bearded
500 g clams, soaked in cold water for
20 minutes
500 g white fish fillets, skin removed,
pin-boned and cut into 2.5cm pieces
8 raw king prawns
250ml rouille
finely chopped flat-leaf parsley
METHOD
Dressing
● In a small saucepan, melt butter on
SERVES 8
1 HOUR
EASY
a medium heat until it just starts to
foam. Add barberries and remove
from heat and allow to cool.
● In a bowl, mix preserved lemon,
INGREDIENTS
shallots, spring onion, coriander and
watercress and finish with olive oil.
8 chicken breasts, skin off, no sinew
Add barberries. Season if required.
Metal skewers
Chicken
● Cut each breast into four strips.
Flat breads (store bought is fine)
● Using a sheet of baking paper
folded in half, place each strip in
Marinade
between the baking paper and using a
10 sprigs parsley
meat mallet, tenderise until about
½cm thick. Repeat with all breasts.
80g crushed garlic
● Marinate chicken with remaining
ingredients and refrigerate for at least
1 tbsp red Aleppo pepper
4 hours or overnight if possible
1 tsp Baharat
● Thread 4 pieces of chicken on to
each skewer. Repeat until all chicken
200g natural yoghurt
is threaded.
● Cook on a barbecue at a medium
Dressing
high heat on one side for 4-5 minutes
Flesh of 2 preserved lemons, finely diced or until cooked through.
● To serve place chicken skewers on
Pinch of salt
the serving dish, and dress with
preserved lemon and barberry
50g butter
dressing. Serve with grilled flatbreads.
2 shallots, peeled and finely diced
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b Cover saffron with boiling water
and set aside.
b Heat olive oil in a large heavybased saucepan over medium heat.
Add the leek, onion, garlic and fennel
and cook over medium heat, stirring,
for 6-7 minutes or until softened. Add
the tomato paste, cumin seeds, star
anise, thyme, bay leaf, peppercorns
and orange zest and cook, stirring, for
1-2 minutes. Add the fish bones and
cook for another 8-10 minutes.
Add the wine, then bring to the boil
and simmer for 5-6 minutes or until
reduced by half. Add the tomato and
water and return to the boil, then
simmer for at least 1 hour, skimming
the surface of the stock as needed.
b Meanwhile, place the potatoes in a
large saucepan of lightly salted water,
bring to the boil, then simmer for 20
minutes or until the potatoes are
tender but still firm. Drain, then
when cool enough, peel and cut into
bite-sized pieces. Set aside.
b Strain the fish stock, discarding the
bones. Leave to cool slightly. Transfer
the stock to a blender and process to
form a smooth soup. Push the soup
through a fine-mesh sieve into a
clean saucepan, pressing to extract as
much liquid as possible.
b Add the saffron mixture and
cayenne to the soup and season to
taste with salt and pepper. (Be
generous with the salt.)
b Bring to the boil over high heat.
Reduce the heat to medium, then add
the crab, mussels, clams, fish and
prawns, and cook for 5-8 minutes or
until the fish and seafood are just
cooked.
b Divide the seafood and potato
among wide shallow bowls.
Whisk half of the rouille into the hot
soup, then ladle the soup into the
bowls and scatter with parsley. Serve
with the remaining rouille to the side.
Grilled chicken shish kebab
2 spring onions, finely sliced
You can create your own Baharat mix with a
combination of nutmeg, powdered ginger, allspice,
fenugreek, cloves, cinnamon and black pepper.
METHOD
½ bunch coriander, leaves picked
50g watercress, picked
100g barberries
100ml extra virgin olive oil
Note: Red Aleppo pepper and
Baharat are available at Middle
Eastern grocers and the international
section of good supermarkets.
Barberries are available from Middle
Eastern supermarkets, continental
grocers and high-end supermarkets.
If unavailable, use goji berries,
blackcurrants or raisins.
SUNDAY, MAY 31, 2015 HERALDSUN.COM.AU
Poached marron tail, orange, aioli and seasonal vegetables
SERVES 4
30 MINS
the recipe
MODERATE
Using fresh Australian
seafood, this is an
exceptional dish
worth mastering
INGREDIENTS
4 decent-sized live marrons (pre-order
from your fishmonger)
Vegetables
2 oranges
MARK
AXISA
2 bunches of new season asparagus
3 small target beetroot
3 zucchini
CATALINA
Lemon aioli
2 egg yolks
250 ml veg oil
1 tsp Dijon mustard
Juice of one whole lemon
2 cloves of garlic, finely chopped
It’s about simplicity,
flavour and great
Australian produce.
But most of all, it’s
the wow I get every
time I plate it.
Orange reduction sauce
1 ½ l of fresh orange juice
600 ml verjuice
METHOD
Marrons
b Put the 4 marrons in the freezer to
put them to sleep, but don’t freeze.
b Put a large pot of salted water on
and bring to boil.
b Plunge the marrons into boiling
water for 8 mins.
b After 8 mins pull one marron out
and pull the head off and check to see
if the meat is just cooked through, if
not, give another minute.
b When ready, plunge cooked
marrons into a bowl of ice cold water.
Leave in until cold.
b When marrons are cold pull out of
ice water, pull heads off. Discard
heads but keep claws.
b Pull meat out of tails leaving the
very end part of the shell connected
to the tail meat — it is a beautiful
garnish in itself.
b To clean claws, get a pair of
scissors and cut behind the claw. Be
careful not to damage the meat as
you need to keep everything intact.
Keep prepped tails and claws dry and
in refrigerator.
Vegetables
b Segment oranges.
b Cut asparagus into 6cm spears.
b Slice beetroot finely using a
mandolin.
b Turn zucchini (i.e. cut in half,
lengthwise, and then into 5cm
lengths, and using a turning knife,
trim ends so that they are rounded,
keeping green skin on.)
b Put the egg yolks in a bowl and
whisk with the mustard. Then start to
add the vegetable oil drop by drop
while whisking till it starts to
emulsify. Use all the oil.
b Add the garlic and lemon juice and
season with salt and pepper to taste.
Orange reduction sauce
b Add orange juice and verjuice in a
pot and reduce down until reduced to
about 300ml.
b When reduced, cool, put into a
squeeze bottle with 100 ml of olive oil
and shake till it emulsifies.
b Note: Use any remaining orange
reduction sauce as a beautiful
dressing on any salad!
To assemble
b Blanch the asparagus spears and
turned zucchini in salted water for no
more than 1 minute.
b Place in a bowl with the orange
segments, target beetroot slices,
marron tails and claws.
b Season with salt, freshly cracked
pepper and a squeeze of lemon.
b Prepare each plate with a smear of
lemon aioli, then arrange one marron
and vegetables artfully on the plate.
b Finish with a heavy drizzling of the
orange reduction over the top.
b For a nice finishing touch, garnish
with a few scattered micro herbs,
ideally red sorrel.
Queen of
puddings
SERVES 10
MIKE
McENEARNEY
KITCHEN BY MIKE
80 MINS
MODERATE
the recipe
Using just eight
ingredients, this
classic pudding is
a crowd pleaser
INGREDIENTS
1.7 l milk
30 g butter, unsalted
330 g breadcrumbs
150 g caster sugar
This baked bread
custard is topped
with raspberry
and meringue.
2 lemons
6 eggs
150 ml raspberry jam
50 g pure icing sugar
METHOD
b Pre-heat oven to 180C and butter
either a large baking dish or
individual serving dishes.
b Heat the milk and add butter,
breadcrumbs, half the sugar and the
rind of the lemons. Remove from
heat and allow to swell for 30 mins.
b Beat the yolks in a separate bowl
and add them to the cooled milk
mixture. Pour into baking dish and
bake until set, around 25 minutes.
b Melt the jam and spread over the
set pudding. Beat the whites to stiff
peaks with the remainder of the
sugar and top the pudding with
meringue. Sprinkle with icing sugar
and bake until golden.
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