FOODIS IRRESISTIBLEtome.I fellin lovewiththeideathatsomethingsotangible
canmakepeoplesohappy.I wasalwayshangingaroundin thekitchenwhenmy
mumwascooking.She’dtellmetogetoutsideandplay:boysdon’tcook;theyeat.
ButI justwantedtobearoundfood.Sure,it’sabouthunger,butit’salwaysbeen
moreaboutflavour.WithsomethingsI can’thelpit – I havetotastethem.I’dgoto
myyiayia’shouseandshe’dbemakingloukoumadesforusandI’dhavetostickmy
fingerin therawbattertotasteit.
Thisbookis aboutwheremyheadis withfoodat themoment.It’sa collectionthat
bringstogetherthemanyinfluencesin mylife,whetherthat’sthedisheswedream
upfortherestaurants,orthemealsI makeat homeformykids.I think,after 20 years
in theindustry,I nowunderstandthat,at itscore,whatI dois allaboutpleasure.
Thisis aneditedextractfromJustGeorgebyGeorgeCalombaris(HardieGrant
Books,$50)andis availablewhereallgoodbooksaresold.
Photographer:© ArmelleHabib 2019@gcalombaris
CRAB SOUVA 2.0
SERVES 4-6
You will need a kitchen thermometer
for this recipe.
500g frozen soft-shell crab, thawed
in the fridge overnight
2 cups (500ml) buttermilk
2 cups (300g) plain (all-purpose) flour
Sunflower or other vegetable oil,
to deep-fry
1 bunch curry leaves, picked
1 cup (250g) thick, Greek-style yoghurt
1 bunch each mint and coriander, leaves
picked
PITA (MAKES 12)
4 cups (600g) plain (all-purpose) flour,
sifted, plus extra to dust
10g active dried yeast (from about
11 / 2 sachets dried yeast)
2 tbs extra virgin olive oil, plus
extra to oil
2 tbs thick Greek-style yoghurt
1 tbs honey
40g semolina
Cooking spray
CRAB SPICE MIX
2 tsp each black pepper, salt, mild curry
powder, ground cumin, ground
coriander, garlic powder, onion
powder, salt flakes, brown mustard
seeds and ground turmeric
1 tsp each white pepper and chilli powder
For the pita, combine the flour and
2 tsp salt in a large bowl or use a stand
mixer. Combine 300ml warm water and
yeast in a jug and set aside for 5 minutes,
then add to the flour mixture with the
olive oil, yoghurt and honey, and stir
until combined. Transfer to a lightly
floured bench and knead for 5 minutes
until smooth, or knead in the bowl
of a stand mixer fitted with the
kneading attachment.
Place in a large oiled bowl (twice
the size of the dough) and cover with
plastic wrap. Leave to rise for 1 hour in
a warm spot.
Lightly knead again to knock back
the dough, then divide it into 12 balls.
Roll the dough balls out until they’re
approximately 5mm thick. Sprinkle with
semolina to prevent sticking. Prick all over
with a fork, place on a baking tray and
allow to rest for 10 minutes.
Heat a non-stick frypan over a medium-
high heat. Spray the pan lightly with
olive oil and cook the pitas for 1 minute
on each side. Set aside until ready
to assemble.
For the crab spice mix, combine all
the spices in a bowl and set aside.
Clean the crab by removing
the abdominal parts, and break them
into pieces. In separate bowls, combine
half of the spice mix with the
buttermilk and half of the mix
with the flour.Place the crab in the buttermilk
mixture, then chill for at least 2 hours.
Half-fill a saucepan with oil and place
it over a medium heat. Warm until the oil
reaches 180°C on a kitchen thermometer.
Working in batches, take some of the
crab from the buttermilk mixture,
allowing any excess to drain off.
Toss in the flour mixture, then fry for
4-5 minutes, until golden and crisp.
Drain on a wire rack. Repeat with the
remaining crab.
Carefully lower the curry leaves into
the hot oil (take care as the leaves will
spit) and cook for 20 seconds or until
crispy, then drain on paper towel.
Dollop the yoghurt on the pita, then add
some mint and coriander, followed by the
crab and crispy curry leaves. Serve either
open or wrapped in greaseproof paper.MOUSSAKA ARANCINI
MAKES 20
You will need a kitchen thermometer
for this recipe.1 small eggplant, peeled, cut into
1cm dice
2 cups (300g) plain (all-purpose) flour(^1) / 3 cup (80ml) extra virgin olive oil
1 onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
1 small desiree potato, peeled,
coarsely grated
delicious.com.au 69
GEORGE CALOMBARIS.