Condé Nast House & Garden – September 2019

100 house garden september 2019

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BRUSSELS

SPROUTTACOS

WITHSPICY

PEANUTBUTTER

SERVES 4

CookedandrawBrusselssprouts

arematchedwitharichumami

dressingandaspicynuttysauce

inthissurprisingbutwinningtaco.

2T cayenne pepper

3/4 cup unsalted, roasted

peanuts, plus 1/4 cup crushed

450g Brussels sprouts,

trimmed, divided

1 cup vegetable oil

1/4 cup vinaigrette

8 corn tortillas

1/4 cup finely chopped white

onion

Sliced avocado, sliced

jalapeño chillies, coriander

leaves, lime wedges

1. Purée cayenne pepper
   and 3/4 cup whole peanuts

inafoodprocessoruntil

asmoothbutterforms

(about 2 minutes).scrape

intoasmallbowl.2.Very

thinlysliceaquarterofthe

Brusselssprouts;transfer

toamediumbowl.Cut

remainingBrusselssprouts

inhalf.heatoilinamedium

skilletovermedium-high.

shallow-fryhalvedBrussels

sproutsinbatches,being

carefulnottoovercrowd

thepan,untilbrownedand

crisp(about 5 minutesper

batch).Transfertopaper

towelstodrain,thenadd

toslicedBrusselssprouts.

drizzlewithvinaigrette

andtosstocoat.3.Toserve,

heatamediumskilletover

medium-high.Working

oneatatime,cooktortillas

justuntilwarmedthrough;

transfertoplates.spread

tortillaswithsomespicy

peanutbutter;spoon

Brusselssproutsover.

Topwithonion,avocado,

chillies,corianderand

1/4cupcrushedpeanuts;

sprinklewithseasalt.serve

withlimewedges.

SALmON

TOSTADAS

SERVES 4

Greattostadasvary,buttheir

composition–crispybase,creamy

topping,substantialprotein–is

thesame.

1/4t finely grated lemon zest

1/2 cup mild cheddar or ricotta

1 x 225g boneless salmon fillet

Extra-virginoliveoil(fordrizzling)

1/4cupvinaigrette

4 tostadas

Corianderleaves,sliced

jalapeñochillies,capers

andlimewedges

1.Preheatovento150°C.

Mixlemonzestintocheese

inasmallbowl;seasonwith

saltandsetaside.Placefish

onarimmedbakingsheet

anddrizzleverylightlywith

oil;seasonwithsalt.Bake

untiljustopaquethroughout

(8-10minutes).remove

fromovenandbreakapart

intolargeflakes.drizzle

withvinaigrette.2.divide

reservedcheesemixture

amongtostadas.Topwith

fish,thencoriander,chillies,

andcapers.servewith

limewedges.

ROASTED

BUTTERNUT

WITHKALE

PIPIAN

SERVES 4

Danielamakesthisgreensauce

withhojasanta,arobustaromatic

Mexicanherb,butanyhardy

greenwillwork(wecall

forkale).

1 cup raw pumpkin seeds

1kg butternut, cubed or cut

into delicata rounds

3T extra-virgin olive oil

1/4 white onion, thinly sliced

3 garlic cloves, crushed

225g underripe tomatoes

(about 4), husks removed

1 small bunch kale, ribs and

stems removed, leaves torn

2 small jalapeño chillies

Flaky sea salt

Coriander leaves and

lime wedges

1. Preheat oven to 180°C.
   Toast pumpkin seeds on
   a rimmed baking sheet until
   lightly browned (6-8
   minutes). allow to cool.
   2. Increase oven temperature
   to 220°C. Toss squash pieces
   and oil on another rimmed
   baking sheet to coat. roast,
   tossing occasionally, until
   browned and tender (30-40
   minutes). 3. Bring onion,
   garlic, tomatoes and
   2 cups water to a simmer
   in a large saucepan over
   medium-high. Cook until
   tomatoes are almost tender,
   (about 5 minutes). add kale
   and cook just until wilted
   and bright green (about
   1 minute). allow onion
   mixture to cool in pan until
   warm. 4. Char chillies over
   the flame of a gas burner,
   turning occasionally, until
   blackened and slightly
   softened (about 1 minute)
   or arrange chillies on
   a rimmed baking sheet and
   use broiler. 5. Transfer onion
   mixture to a blender with
   a slotted spoon; reserve
   liquid. add charred chillies
   and 3/4 cup pumpkin seeds
   to blender and purée, adding
   reserved liquid as needed
   to get things moving, until
   a smooth, pourable sauce
   forms. 6. divide squash
   among plates. drizzle with
   pipian and sprinkle with
   sea salt. Top with remaining
   1/4 cup pumpkin seeds and
   coriander. serve with
   lime wedges.

ENCHILADAS

DIVORCIADAS

SERVES 4

To simplify, choose just one of the

sauces and make a double recipe.

You’ll end up with a harmonious

batch of enchiladas verdes or

rojas, accordingly.

SALSA VERDE

1T vegetable oil

1/2 white onion,

coarsely chopped

4 garlic cloves, crushed

3 small jalapeño chillies

aniela soto-Innes has a thing for coming first.

For starters (and mains), her fresh, punchy

take on Mexican fare is the first thing we’re

planning on making when the weather starts

playing along. not that you can’t enjoy her

menu indoors, but those bold colours and

crunchy-fresh flavours are the stuff of picnic dreams. another

first for daniela (she’s only 28) is being named ‘The World’s

Best Female Chef’ – the youngest ever to receive the accolade.

That’s reason enough to celebrate...