Blue Mountains Life – August-September 2019

54 Blue Mountainslife

FOOD

↓ TOASTED

MUFFIN WITH

GRILLED PRAWNS,

CHILLI KALE,

POACHED EGG &

HOLLANDAISE

4 English Muffins

8 poached eggs (see Basics)

16 large prawns (shrimp), peeled

and deveined

½ bunch chives, finely chopped

sea salt and freshly ground black

pepper

HOLLANDAISE REDUCTION

Olive oil, for pan-frying

3 French shallots, chopped

3 garlic cloves, sliced

300ml (10½ fl oz) white wine

500ml (17 fl oz) white wine

vinegar

2 teaspoons dried tarragon

leaves

4 bay leaves

1 teaspoon white peppercorns

½ bunch fresh tarragon

HOLLANDAISE SAUCE

3 egg yolks

50ml (1¾ fl oz) hollandaise

reduction

200ml (7 fl oz) warm, melted

clarified butter or ghee

pinch of cayenne pepper

½ lemon, juiced

CHILLI KALE

2 tablespoons butter

2 French shallots, finely diced

2 large curly kale leaves, roughly

chopped

½ teaspoons chilli paste

HOLLANDAISE REDUCTION

Heat a saucepan over low heat

with a splash of olive oil. Add the

shallot and garlic and cook gently

for 2–3 minutes without browning.

Add the remaining ingredients,

except for the fresh tarragon, and

allow to reduce by three-quarters.

Once the liquid has reduced, add

the fresh tarragon and remove

from the heat.

Cover with plastic wrap and

cool overnight in the fridge.

Strain, discarding the solids. The

remaining liquid can be stored in

an airtight container for up to six

months.

HOLLANDAISE SAUCE

Place the egg yolks and

hollandaise reduction in a clean

metal bowl. Set the bowl over a

saucepan of simmering water,

ensuring the base of the bowl

doesn’t touch the water. Begin

whisking at 30-second intervals,

taking the bowl on and off the heat

(so it doesn’t get too hot), until the

mixture holds its shape when you

make a ‘figure eight’ for more than

6 seconds.

Slowly add the warm clarified

butter to the mixture, whisking

constantly. If the mixture is too

thick, add a little hot water to thin

it out. Add the cayenne pepper

and lemon juice, season with salt

and pepper, and mix to combine.

Keep in a warm place, covering

the surface with plastic wrap to

prevent a skin forming.

CHILLI KALE

Place the butter and shallots in a

frying pan over medium heat and

cook for 1–2 minutes. Add the kale

and cook for a further 2–3 minutes.

Stir in the chilli paste and cook for

a further 2 minutes. Season with

salt and pepper and keep warm.

↑ SQUID INK

RIGATONI WITH

PRAWNS, CLAMS,

PIPIS & TOMATO

SUGO

560g (1lb 4 oz) fresh squid ink

rigatoni

100ml (3½fl oz) extra virgin olive

oil

24 red cherry tomatoes, halved

4 tinned anchovies, chopped

150ml (5fl oz) white wine

400ml (14fl oz) passata

15g (½oz) caster (superfine)

sugar

2 teaspoons chilli sambal

1 tablespoon confit garlic purée

(see Basics)

24 pipis

16 clams

400g (14oz) prawn (shrimp)

meat, de-veined

¼ bunch tarragon, picked and

torn

2 teaspoons salted capers,

soaked in water

4 tablespoons gremolata (see

Basics)

2 limes, halved

extra virgin lemon olive oil

salt

Place a large pot of water on the

stove and bring to a simmer. Add a

good pinch of salt to the water.

Heat the extra virgin olive oil in a

pot on the stove. Add the cherry

tomatoes and cook for about 20

seconds, then add the anchovies

and cook for a further 20 seconds.

Add the white wine and reduce by

two-thirds. Add the passata, caster

sugar, sambal and confit garlic.

Bring to a simmer. Add the pipis,

clams and prawns and cover the

pot with a lid. Reduce to a low heat

and cook the

seafood for 5 minutes.

Meanwhile, add the pasta to the

simmering water, it will take about

3 minutes to cook. Strain the water

off, and add the pasta, capers and

tarragon to the pot, stir through.

To serve, either place the pasta

into 1 large serving dish or

individual serving plates. Sprinkle

with the gremolata and drizzle well

with lemon.