Delicious Australia – (10)October 2019

SUGARSNAPPEAS,TUNATARTARE

ANDALEPPO PEPPER DRESSING

SERVES 4

(^1) / 3 cup(100g)Kewpiemayonnaise
100gGreekyoghurt
400gsashimi-grade tuna, chopped
intocubes
50gburghulwheat, soaked, then
drainedwell
2 eschalots,finelychopped
200gsugarsnappeas,thinlysliced
Toasted sesame seeds, to serve

PEPPERDRESSING

100mlextravirgin olive oil, plus extra
todrizzle
1 tspAleppopepper (substitute
chilliflakes)
1 eschalot,finelychopped
10 chives,finely chopped, plus extra
toserve
Juice of 1 lemon

Forthepepperdressing,placeall
ingredientsin a smallbowlandwhiskto
combine.Seasontotaste and set aside
untilreadytouse.
Placethemayonnaiseandyoghurtin
a smallbowlandstirtocombine.Setaside
untilreadytouse.In a mediumbowl,place
tuna,burghul,eschalotand^1 / 4 cup(60ml)
ofpepperdressing.Seasontotasteand
stirtocombine.Dividethemayonnaise
mixtureamong4 platesandspreadevenly
overthebase.Spoonovertunamixture
anddrizzlewithremainingdressing.
Scatterwithsugarsnappeas,toasted
sesameseedsandextrachives.Drizzle
with extra virgin olive oil, to serve.

GRILLEDCORN,SALTED RICOTTA,

SMOKEDALMONDS

SERVES 4, AS A SIDE

500gbabycorn

(^1) / 4 cup(60ml)extravirginolive oil,
plusextratodrizzle
2 eschalots,finelychopped
3 garliccloves,thinlysliced
40g unsalted butter
(^1) / 4 cup(40g)smoked almonds, roughly
chopped
Juiceof^1 / 2 a lemon
(^1) / 2 tspAleppopepper(optional –
substitutechilliflakes)
1 tbsfinelychopped chives, plus extra
toserve
2 tbsfinelygratedricotta salata (from
specialty grocers)
ALMONDPUREE
1 cup(100g)flakedalmonds
2 cups(500ml)almond milk
2 tsp lemon juice
Forthealmondpuree,placeall
ingredients,exceptlemonjuice,in a
mediumsaucepanandbringtotheboil.
Reduceheattolowandsimmergently,
stirringoccasionally,for45-50minutes.
Strainalmondmixturethrougha finesieve
intoa heatproofjug.Reservealmond
milkandalmonds.Placealmondsintoa
blenderandblitzonhighspeed,slowly
addinga littlealmondmilkuntila thickand
smoothconsistency.Season,thenstirin
lemonjuice.Setasideuntilreadytouse.
Preheata lightlygreasedchargrillpan
orbarbecuetohigh.Placecornin a bowl
anddrizzlewitholiveoil.Seasontotaste
andtosstocombine.Grillcorn,turning
frequently,onallsidesfor2-3minutesuntil
charred.Transfertoa plateandsetaside.
Heatoliveoilin a mediumfrypanover
highheat.Addeschalotandgarlic,and
cook,stirringfrequently,for2-3minutes
untiljustsoft.Addbutterandswirlin pan.
Oncebutterbeginstofoamaddcorn,
smokedalmonds,lemonjuice,Aleppo
pepper,if using,andchives. Season and
tosstocombine.
Spoonalmondpureeontoa large
servingplate.Topwithcornmixtureand
scatteroverricottasalata and extra chives.
Serve immediately.

RIGATONIWITHPICKLEDFENNEL

ANDPRESERVED LEMON

SERVES 4

400grigatoni

2 tbsextravirgin olive oil, plus extra

to drizzle

60gunsaltedbutter

25gfinelychoppedpreservedlemon

(^1) / 4 cup(40g)toasted pine nuts
Juiceof1 lemon
100g haloumi, grated

PESTO

2 cupseachfirmlypackedflat-leaf

parsleyandcorianderleaves

(^1) / 2 cupeachlooselypacked mint and
chervilleaves
1 tbsfirmlypackedtarragon leaves
2 garliccloves,crushed
1 cup(80g)finelygratedparmesan
1 orange,zestfinelygrated, plus juice
of^1 / 2 anorange
(^1) / 2 cup(80g)toastedpinenuts
200ml extra virgin olive oil

PICKLEDFENNEL

300mlwhitewinevinegar

1 cup(220g)castersugar

1 largebulbfennel,trimmed,

finely chopped, fronds reserved

Forthepickledfennel,placevinegarand

sugarwith1 cup(250ml)ofwaterin a

saucepanandbringtotheboiloverhigh

heat.Removefromtheheatandallowto

coolfor5 minutes.Placechoppedfennel

in picklingliquidandplacein thefridgeto

coolcompletely.Removefennelfrom

picklingliquidanddrainwellbeforeusing.

Forthepesto,placeallingredientsin

a foodprocessorandwhiz,scrapingdown

thesidesoccasionally,untila pasteforms.

Addwater,1 tbsat a time,untilyoureach

desiredpasteconsistency.Seasonto taste

andstirtocombine.Setaside.

Bringa largesaucepanofwatertothe

boiloverhighheat.Addrigatoniandcook

topacketinstructions.Removefromheat

anddrain.Drizzlewitholive oil and set

asideuntilneeded.

Heata largefrypanoverhighheat.Add

butterandoliveoil.Whenbutterbegins

tofoam,addpreservedlemon,drained

pickledfennelandpinenuts.Tossto

combine.Addrigatoni,three-quartersof

thepestoandlemonjuice.Seasonand

tosscombine.Placepastain a deepplatter

anddrizzlewithremainingpesto.Scatter

over haloumi and fennel fronds to serve.

IN SEASON.