tocombine.Brushdownsideswithwater,
topreventcrystallising.Usinga sugar
thermometerandwithoutstirring,bring
sugarmixtureupto154°C.Thiswilltake
about10-15minutes.Addbicarb,and
usinga largelong-handledmetalspoon,
stirquicklyandcarefully,toincorporate.
Workingquickly,pourintolinedroasting
pan.Standuntilcooledcompletely.
Forthepoachedpears,heata large
saucepanoverhighheat.Addwineand
cookfor1-2minutestocookoutalcohol.
Addapplejuice,honey,spicesandlemon
zest,andstiruntilcombined.Addpears
andpushtosubmerge.Placea circleof
bakingpaperoverthetopofthepoaching
pearsandbringtoa simmer.Reduceheat
tolowandcookfor12-15minutesoruntil
pearsarejustcooked.Removefromheat
andchilluntilcooledcompletely.
Transferpearstoa bowlwithhalfthe
poachingliquid.Placeremainingpoaching
liquidoverhighheat.Bringtotheboil,
reduceheattolowandsimmerfor15-20
minutesoruntilpoachingliquidis syrupy.
Removefromheatandcoolcompletely.
Servepannacottaswithhalfa peareach
andspoonoverreducedpoachingliquid.
Breakhoneycombintosmallpiecesand
scatter over pears. Serve immediately.
JOBARRETT ’S
SALTBUSH FLATBREADS
MAKES 8
2 cupslooselypackedsaltbush leaves
(fromspecialtygrocers)
2 tspcastersugar
11 / 2 tbsextravirgin olive oil, plus extra
todrizzle
7gsachetdriedyeast
625gplainflour,plusextra to dust
35g natural yoghurt
Filla mediumsaucepanthree-quartersfull
withwaterandbringtotheboil.Addthe
saltbush and blanch for 5-10 seconds then
strainandcoolunderrunningwater.
Squeezedryandroughlychop.Setaside.
Tomakethedough,place 11 / 2 cups
(375ml)ofwarmwaterin a largejugwith
sugar,oilandyeast.Mixandstandfor 10
minutes.Mix1 tbscookingsaltandflour
togetherin a largebowl.Makea wellin the
middle,addtheyeastmixture,saltbush
andyoghurt.Usingyourfingertips,bring
thedoughtogether.Kneadfor10-15
minutesuntilthedoughbeginstohave
someresistancetobeingstretched.Shape
intoa ball.Lightlyoilthesidesofthebowl
andletthedoughrest,covered,for1 hour.
Lift1 sideofthedoughandfoldin half,
thendothesametotheotherside,folding
intoquarters.Cover,sitfor 30 minutes.
Grease2 largebakingtraysandlinewith
bakingpaper.Turndoughontoa lightly
flouredsurfaceandflourthetopofthe
dough.Divideinto8 portions.Rolldough
intoballsandleavethemtositon
preparedtrays,makingsuretheyhave
enoughspacetoprove.Dependingon
howwarmit is,thedoughwilltakeabout
40 minutestodoublein size.Ona lightly
flouredsurface,workingwith1 portionat
a time,rolldoughouttoa roughoval
shapeabout1cmthickandplaceona
largeplate.Repeatandstackflatbread
withbakingpaperin between.
Heata largelightlygreasedchargrillpan
orbarbecuetohigh.Drizzletopofbread
witholiveoilandplacetheoiledsurface
face-downonthegrill.Cookin batches,
for3-4minutesoruntilcharred.Flipand
cooka further2-3minutesoruntilcharred
andcookedthrough.Transfertoa plate,
coverwithfoiltokeepwarm.Repeatwith
remaining flatbread. Serve immediately.JAMESVILES’
OCTOPUSAND XO SAUCE
SERVES 4-650gdriedshrimp(from Asian
food shops)(^1) / 3 cup(80ml)vegetableoil
3 brownonions,finelychopped
5 garliccloves,crushed
3 longredchillies,thinlysliced
100gflatpancetta,cutinto5mmpieces
(^1) / 2 tspnativedriedpepper(from
bushfoodshop.com.au)
(^1) / 2 tspchillipowder
2 cups(500ml)chicken stock
2 tbsrawsugar
1 tspsalt
1kgoctopustentacles,cleaned,
tumbled(tenderised)
(^1) / 4 cup(60ml)extravirgin olive oil,
plusextratodrizzle
Finelygratedzestandjuiceof1 lemon,
plusextrawedgestoserve
1 bunchseaparsley(fromspecialtyfruit
andvegshops)orflat-leaf parsley,
leaves picked
TomaketheXOsauce,soakshrimpin
boilingwaterfor 20 minutes.Heatthe
vegetableoilin a largesaucepanoverhigh
heat.Addtheonion,garlicandchilliand
cook,stirring,for5-6minutesoruntil
onionbeginstocolour.Addshrimpand
pancettaandcook,stirring,for3-4
minutesoruntilpancettabeginstobrown.
Stirin spicesthenstock,sugarandsalt.
Bringtotheboil,reduceheattolowand
simmerfor40-45minutes,untilthickened.
Meanwhile,preheata lightlygreased
largechargrillorbarbecuetohigh.Cutthe
octopustentaclesintosingularpiecesand
placein a largebowlwitholiveoil.Season
totasteandchargrillin batches,turning
frequently,for6-8minutesoruntilcooked
andcharredallover.Placeoctopusin a
large,cleanbowlwithlemonjuiceand
three-quartersoftheseaparsley.Drizzle
withsomemoreoliveoil,season to taste
andtosstocombine.
Placeoctopusin a largeservingbowl
andspoonoverXOsauce.Scatterwith
remainingseaparsleyandservewith
extra lemon wedges alongside.
FLINDERS ISLAND.