TARTSWITHBEETROOT,
CORIANDER & BACON JAM
MAKES 308 (about200gtotal)smokybacon
rashers,finelychopped(^1) / 3 cup(80ml)extravirginoliveoil
2 tsptoastedcorianderseeds
500gbeetroot,coarselygrated
(^1) / 2 cup(110g)castersugar
(^1) / 4 cup(60ml)applecidervinegar
1 GrannySmithapple,
coarselygrated
200gsoftgoat'scheese,crumbled
1 cup(250ml)pure(thin)cream
30 store-boughtflakyorshortcrust
tartshells,about8cmeach
Micro herbs, to garnish
Tomakethejam,placebaconand
oilin a non-stickfrypanovermedium-
lowheat.Cook,stirringoccasionally,
for8-10minutesuntilfathasrendered.
Addcorianderseedsandstirfor
2 minutesoruntilfragrant.Stirin
beetroot,castersugar,vinegarand
appleandbringtoa simmer.Cookfor
20-25minutes,stirringoccasionally
untilthickandjammy.Season,then
setasidetocoolcompletely.
Placegoat'scheeseandcreamin
a bowlandwhiskuntila smooth,
spreadableconsistency.Dividea
heapedteaspoonofgoat'scheese
mixtureamongtartshellsandtopwith
beetrootandbacon jam. Scatter with
herbs to serve.
SCALLOPSWITHROSEMARY &
QUINCEBUTTER
SERVES 8, AS A STARTER
100gunsaltedbutter
2 tbsrosemaryleaves
30gquincepaste,finelychopped
2 tbsextravirginoliveoil
24 scallopsontheshell
12 thinslicesprosciutto,torn
Micro herbs, to garnish
Meltbutterin a smallsaucepanoverlow
heat,swirlingthepanoccasionally,for
4-5minutesuntilnuttybrown.Add
rosemaryandquince,andstiruntil
quincepastehasmelted.Removefrom
heatandsetaside.Heathalftheoilin
a largenon-stickfrypanoverhighheat.
Removehalfofthescallopsfromshell
andseason.Cookscallops,turningonce,
for1 minuteoneachsideuntildeep
golden.Returnscallopstoshelland
drizzlewithhalfrosemaryandquince
butter.Repeatwithremaining1 tbsoil
and 12 scallopsandrosemaryandquince
butter.Topwithprosciutto and micro
herbs to serve.
SCAMPIWITHBROWNBUTTER,
CHILLIAND COCONUT
SERVES 8
Thisbuttersaucealso goes really well
with king prawns.
8 scampi,halvedlengthwise,cleaned
150gunsaltedbutter, chopped
1 tspcuminseeds
200mlcoconutcream
2 tbssambaloelek
1 tspeachcastersugarandfishsauce
(^2) / 3 cupfinestalebreadcrumbs
2 tbsdesiccatedcoconut
(^1) / 2 tspchilliflakes
Lime wedges, to serve
Preheata chargrilltohigh.Placescampi,
cut-sideup,ontothehotchargrill.Cook
for5-6minutesuntilthefleshis just
opaque.Whilethescampiis cooking,
place100gbutterandcuminseedsin a
saucepanovermediumheatandcookfor
2-3minutesuntilmeltedandjuststarting
togonuttybrown.Bringtoa simmer,
thenaddthecoconutcream,sambal
oelek,sugarandfishsauce.Simmer for
1-2minutesuntilthickened.
Meanwhile,meltremaining50gbutter
ina separatenon-stickfrypanover
medium-lowheat.Addbreadcrumbs,
desiccated coconut and chilli flakes, and
cook,stirringconstantly,for 5-6 minutes
untilgoldenandcrisp.
Arrangescampiona servingplatter
anddrizzleoverthecoconutmixtureand
scatterwithbreadcrumb mixture. Serve
with lime wedges.
DUCKWITHSPICED RHUBARB
ANDCLOVE
SERVES 12, AS A CANAPÉ
(^1) / 2 tspChinesefive-spice
2 x 180gduckbreasts,skinscored
1 briocheloaf, crusts removed, cut into
12 slices
Micro herbs, to garnish
SPICEDRHUBARB& CLOVEJAM
1 tbsextravirginoliveoil
1 garlicclove,crushed
4 rhubarbstalks,finelychopped
(^1) / 2 cup(110g)castersugar
1 tspgroundclove
(^1) / 4 tspfinelygratednutmeg
Finelygratedzestand juice of
(^1) / 2 an orange
Forthespicedjam,heatoilin a small
saucepanovermedium-lowheat.Add
garlicandcook,stirring,for1 minuteor
untilfragrant.Addrhubarb,sugar,spices,
zestandjuice.Cook,stirringoccasionally,
for10-12minutesuntilthickandjammy.
Season.Coolcompletely,thentransfer
toa containerandchilluntilneeded.
Combine1 tspsaltflakesin a bowlwith
Chinesefive-spice.Seasonduckfatwith
mixture,thenplace,fat-sidedown,in a
coldfrypanovermediumheat.Cookfor
8 minutesoruntilmostofthefathas
renderedandskinis golden.Drainfatfrom
panthenturnduckandcookfora further
2 minutesformedium.Removefrompan
andrestfor5 minutes,looselycovered
withfoil,thenthinlyslice.Lightlytoast
brioche,cutin halfdiagonally,thenspread
1 heapedteaspoonofjamovereachpiece
oftoast.Topwithduck and garnish with
herbs to serve.
ENTERTAINING.