Australian Gourmet Traveller – September 2019

STARTERS,SNACKSANDSIDES

Chick-o-roll...................................121

Daikonandcucumber

“sandwiches”withshiso

andpickledplums...........136

Fermentedvegetable

salad...................................130

Goat’scheeseandpotato

salad.....................................50

Herbtoastswithscallops.........126

Misomushroomchilli..............134

Peaandbarleysalad..............119

Peaandmintdipwithlabne

andradishes...........................51

Potatoskins...............................118

Prawnheadandkohlrabitacos..125

Savourypancakes......................137

Scotcheggswithtarragon

mayonnaise...................................117

TofuConeyIsland....................134

MEATANDPOULTRY

Balinesecurriedchicken..........119

Barbecuedporkwithchicory

glaze..........................................129

Chicken,carrotandorangetray

bakewithchivebutter........53

Curriedsteakwithlimesatay...40

Grilledporkandvermicelli

noodlesalad.................................143

HoiAnchickenrice....................143

Katsumelt.........................................120

Lambwithfennel,greenchilli

andpreservedlemon..........54

Poachedchickensaladwith

harissa,eggplant,spring

onionandtahini......................177

Porkandprawnricepaper

rolls.............................................145

Prosciutto,asparagusandricotta

ongrilledflatbreads................50

SEAFOOD

Barbecuedoctopuswith

lemonandbroadbeans............127

Braisedbeanswithchorizo

andcalamari..........................54

Crabnoodlesoup...........................144

LobsterAustralienne...............36

Mentaikospaghetti.....................138

Musselswithgarlicchives

andgingerrice.........................52

Newpotatoeswithbrooktrout

roeandculturedcream........129

Prawn-vegetablefritterrice

bowl........................................138

Teriyakiyellowtail

(burinoteriyaki).......................137

SWEETS,DRINKSANDEXTRAS

ChampagneMary.....................65

Cheesecakesemifreddo....121

Cumquatsandmacadamias

withginger-nutcrumb.........55

Friedshallots.....................145

Japaneserice........................138

JoyBirdHydePark

Spritz....................................117

Nuocmamdipping

sauce......................................145

OasiMartini.............................65

Pickledcarrotand

daikon..............................145

Pickledgarlic............................138

Rhubarbandstrawberry-gum

spider...................................131

Roastedpeanuts...............145

SIMPLE GLUTEN   FREE VEGETARIAN CANBEPREPAREDAHEAD

Recipe index

Fare exchange

2 chicken breasts (about

200gm each), trimmed

500 ml (2 cups) chicken stock,

chilled

50 ml olive oil

1 large eggplant, cut

into 1cm dice

3 spring onions, sliced

50 gm (‘⁄“ cup) roasted

flaked almonds

30 gm roasted sesame

seeds

½ cup (loosely packed)

coriander

TAHINI DRESSING

55 gm tahini

2 tsp lemon juice, plus

extra to serve

1¾ tsp pomegranate

molasses

1¾ tsp maple syrup

HARISSA DRESSING

100 ml olive oil

Juice of ½ small lemon

1 small golden shallot,

finely diced

¼ tsp harissa paste

1 tbsp coriander, finely

chopped

1 Place chicken in a saucepan

with stock and 500ml cold

water. Bring to a simmer over

medium heat and simmer

until chicken is almost cooked

through (5-6 minutes). Remove

from heat and leave chicken

to cool completely in stock,

then remove chicken from

stock and refrigerate until

required, reserving stock for

another use (stock will keep

frozen for a month).

2 Meanwhile, for the tahini

dressing, whisk ingredients and

1 tbsp water in a bowl, adding

a little extra water as necessary,

until a thick, smooth dressing.

3 For harissa dressing, mix

ingredients (except coriander)

in a bowl and season to taste.

Stir coriander through just

before serving.

4 Heat oil in a frying pan over

high heat until smoking. Add

eggplant, season with salt to

taste and stir until golden brown

and softened (5-10 minutes).

Transfer to a large bowl.

5 Cut chicken into 1cm dice

and add to eggplant with

spring onion, almonds and

2-3 tbsp harissa dressing.

Toss well and season with

salt and lemon juice to taste.

6 Spread tahini dressing

onto a serving platter, top

with chicken and eggplant

mixture, sprinkle with sesame

seeds and top with coriander.

Serve with extra harissa

dressing on the side. 

Poached chicken

salad with harissa,

eggplant, spring

onion and tahini

SERVES 4    6 // PREP TIME 20 MINS

// COOK 15 MINS £PLUS COOLING¤

Pictured p178.

Maha East, 21 Bond St,

Melbourne, Vic,

(03) 9629 5900

GOURMET TRAVELLER 177

RECIPE SHANE DELIA. PHOTOGRAPHY ROB SHAW. STYLING LISA FEATHERBY. MERCHANDISING HARRIET DAVIDSON.