Dish

Mozzarella Tartines with Anchovies and Olive

and Parsley Salsa

Ready in a flash these tartines herald the arrival of warmer
days with lush, Mediterranean flavours.

1½ cups parsley,

stalks removed

10 large green

olives, pitted

2 tablespoons capers

1 clove garlic

finely grated zest of 1 lemon

¾ cup extra virgin olive oil

½ ciabatta loaf, sliced into 8

pieces about 1cm thick

250 grams fresh buffalo

mozzarella, drained

100 grams good-quality tinned

anchovies, drained

sea salt and ground pepper

caper berries,

to serve (optional)

Put parsley in a small food processor with olives, capers, garlic
and lemon zest, add ⅓ cup oil and whiz to combine.

Heat a grill plate, (or you can use a large frying pan) and brush
the ciabatta slices with ¼ cup olive oil then toast on both sides
until golden.

Slice the mozzarella into ½cm thick slices and lay on toasted
bread. Top with anchovies and salsa. Drizzle with a little extra
olive oil, and sprinkle with sea salt and black pepper.

If desired, thin herb salsa with a little more olive oil before
serving. Makes 8

Egg Net with Hoisin Pork

The egg nets in this recipe are so pretty and deceptively easy to

make, but if you’re a little nervous to give it a go, the pork and

salad is also amazing in rice paper rolls or wraps.

6 eggs

1 stalk lemongrass

½ small red onion

1 red chilli

1 large thumb ginger, peeled

1 teaspoon sesame oil

1 tablespoon peanut oil (plus 1

teaspoon extra)

500 grams pork mince

1 tablespoon hoisin sauce

(plus ½ cup to serve)

1 tablespoon soy sauce

1 telegraph cucumber

2½ cups bean sprouts

2 cups coriander leaves

(reserve ⅔ cup to garnish)

1½ cups mint leaves (reserve

half a cup to garnish)

¾ cup roasted peanuts

1 red chilli, finely chopped

2 limes, halved, to serve

Dressing

2 tablespoons fish sauce

2 tablespoons brown or

palm sugar

2 tablespoons lime juice

Whisk the eggs together then pour through a sieve into a jug.

Cover with plastic wrap and chill in the fridge for 2 hours.

Roughly chop the lemongrass, onion, chilli and ginger and put in a

small food processor with the sesame oil. Whiz to form a paste.

Heat 1 tablespoon of peanut oil in a large frying pan and add the

spice paste. Cook for 3 minutes, stirring, then add the pork and

mix to combine.

Add the hoisin and soy sauce and cook the pork over a medium

heat for 15–20 minutes, using a wooden spoon to break down any

lumps. It should finish evenly brown, fragrant and cooked through.

Use a paper towel to wipe a flat frying pan or crêpe pan with the

remaining peanut oil and heat over a gentle medium heat. Drizzle

egg into frying pan crossing back and forward one way, then again

in the opposite direction to create a lattice effect.

Cook for about 1 minute until set, then flip out on to a paper

towel. To make life easier, you can put the egg in a small plastic

squeeze bottle and use that to make your pattern, or drop it off

the end of a tablespoon. There is no need to rush or panic when

doing the egg net, slow and steady is the key to success. The egg

mixture will make eight “nets”.

Halve the cucumber lengthways and use the tip of a teaspoon to

scrape out the seeds. Cut into 3–5mm slices on the diagonal and

place in a bowl. Add bean sprouts, herbs, half of the peanuts and

half of the chilli.

Dressing: Whisk all the ingredients, pour over the salad and toss

to combine.

Briefly reheat pork and invite guests to make their own egg nets

by placing pork on one half, layering with salad, folding over and

garnishing with remaining, herbs, chilli and peanuts. Serve with

extra hoisin sauce and limes on the side. Makes 8

82 DISH