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GOURMET TRAVELLER 177

PHOTOGRAPHY BEN HANSEN. GLUTEN-FREE ADVICE ACCREDITED DIETITIAN & NUTRITIONIST NICOLE SALIBA (EAT-SENSE.COM.AU)

Recipe index

Fare exchange

480 gm plain flour

12 thin jamón slices, to serve

Lemon wedges, to serve

SPRING ONION AND SHIITAKE

FILLING

100 gm butter

100 gm shiitake mushrooms,

finely chopped

3 spring onions, thinly sliced,

plus extra to serve

4 small garlic cloves, finely

chopped, and rinsed in cold

water and drained 3 times

1 tbsp plain flour

Spring onion

pancakeswith jamón

SERVES 4-6 // PREP TIME 15 MINS //

COOK 20 MINS (PLUS RESTING)

Paper Bird, 46a Macleay

St, Potts Point, NSW,

(02) 9326 9399,

paperbirdrestaurant.com

Pictured p178.

SOUPS, STARTERS,

SNACKS AND SIDES

Barbecued oysters with

finger-lime mignonette●●.......95

Charredlettuce and pea

salad with charred lemon

dressing●●●............................... 94

Charredprawn sandwich with

fennel, lemon myrtle and

lime●..............................................62

Eggplantsalad with onions and

salted ricotta●●●●................. 106

Salmonroe with mint and

flatbread....................................... 103

Grilled peach, tomato and labne

with crisp flatbread●●.............. 63

Grilledpeas with bitter

greens●●●................................ 103

Grilledsouthern calamari

and ink sticks●●....................... 104

Macanesefried rice with cod●●... 118

Quinoasalad with almonds,

sprouts and soft-boiled

egg●●●........................................ 37

Ricenoodle bowl with herbs

and chilli-lime dressing●●....... 37

Salt-chillidip for green

mango●●●●.............................134

Sichuansliced pork with

garlic and chilli sauce●............ 121

Smashedcucumber

salad●●●.................................... 119

Smokyeggplant dip with

charred bread●●●.................... 97

Springonion pancakes

with jamón●............................... 177

Stir-fried gai lan●......................... 122

Tofu, watermelon and radish

salad with nahm jim●●●..........66

Tomato and mixed-grain salad

with black garlic

dressing●●●...............................98

SEAFOOD

Barbecued barramundi with

macadamia romesco●●...........96

JohnDory with herb butter●●... 107

Kingfishpoke with pickled

ginger ponzu●●......................... 64

Pipiswith garlic and karkalla●.... 39

Stir-fried clams with krachai,

galangal and Thai basil..............135

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

MEAT AND POULTRY

Bang bang chicken●....................123

Barbecuedbutterflied lamb

leg with saltbush rub●●........... 94

Barbecuedquail with grapes,

beans and macadamia nuts●.. 62

Grilledchicken sticks in chicken

fat and sesame●●.................... 105

Lamb rump with zucchini, peas

and mint●..................................... 67

NorthernThai stewed beef●......136

Smokysirloin steaks with corn

and cabbage slaw●●................65

DESSERTS AND SWEETS

Cucumber-gin slushie●●●●......114

Figswith cardamom yoghurt

and nut crumble●●.................. 128

Grilledmango sundae●●●......... 67

Mango, papaya and chilled

coconut tapioca●●●............... 126

Mango-limegranita●●●●.......... 115

No-churnstrawberry crème

fraîche ice-cream●●●...............111

Passionfruit-white chocolate

semifreddo sandwiches●●.... 110

Peach Melba pops●●●●.............114

Peaches and blackberries

with peach, kombucha and

ginger granita●●●................... 129

Pineapplecarpaccio with

mango sorbet●●●................... 128

Pine-limeand coconut

pops●●●●.................................99

Scorchedhoney cheesecake

soft-serve●●●............................113

Sparklingshiraz and vanilla

ice-cream spider●●..................107

Strawberry, cherry and raspberry

salad with raspberry

sorbet●●●..................................127

Orangeswith dates, nuts, mint

and quatre-épices●●●..............131

Melongazpacho with

basil●●●.................................... 130

Watermelon shaved ice with

basil syrup●●●●...................... 112

1 Place flour and ¾ tsp salt

in an electric mixer fitted with

a dough hook, then, with the

motor running, slowly add 350ml

boiling water and knead until a

tacky dough forms. Transfer to

a lightly oiled bowl, cover with a

damp tea towel and refrigerate

for 1 hour to rest.

2 For spring onion and shiitake

filling, melt butter in a frying

pan over medium heat, add

remaining ingredients and ¾ tsp

salt and sauté until just softened

(30 seconds). Leave at room

temperature until required.

3 Divide dough into pieces the

size of golf balls, then roll out

each to a 5cm-widerectangle

roughly a 3mm-thick.Place

1 tbsp spring onion mixture

along the middle of each (you

may have a little filling left over),

roll up like cigars, then form into

a spiral shape. Tuck the end

underneath, then flatten and roll

out to a 3mm-thick round (the

layers should be clearly visible).

4 Fry pancakes in batches

in a non-stick frying pan over

medium-high heat, turning once,

until golden brown (3-4 minutes

each side). Keep warm in a low

oven and repeat with remaining

pancakes. Top with jamón, spring

onion and any remaining filling,

and serve with lemon wedges.