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FormoreofGeorge
Calombaris’ fabulous feasts.oilin a frypanovera highheatuntilthe
oilis almostsmoking.Removefrom
theheatandarrangehalfofthegyoza
ina tightcircularpatterninthepan,
touchingonthesides.Returntotheheat,
coverwitha lidandcookfor1 minute,
oruntilthebaseofthegyozastartto
caramelise.Removethelidandcarefully
addhalfofthemirinmixturetothepan.
Coverandcookfora further3 minutes
oruntilthegyozaarecookedthrough.
Removethelidandstandfor1 minute
oruntilthedumplingscomeawayfrom
thepaneasily.Repeatwithremaining
gyozaandmirinmixture.
Invertthedumplingsontoa plateand
serve with the teriyaki sauce and extra feta.
FAVA,SIFNOS-INSPIRED ONIONS
& CAPERS
SERVES 6-8
2 cups(440g)yellowsplitpeas
350mlextravirgin olive oil, plus extra to
drizzle
3 onions,1 chopped,2 sliced
4 garliccloves,crushed
2 tbssherryvinegar
(^1) / 4 cup(40g)babycapers, drained, rinsed
Grilled pita, to serve
Rinsethesplitpeasin a sieveunder warm
wateruntilthewaterrunsclear.
Heat50mloftheoilin a saucepanover
a mediumheat.Addthechoppedonion
andcookfor3-4minutes,thenaddthe
garlicandcookfora further1 minute
untilfragrant.Addthepeas,alongwith
6 cups(1.5L)water.Bringtotheboil,then
simmerfor35-40minutesuntilthesplit
peasaresoft.Strain,reserving^1 / 2 cup
(125ml)ofthecookingliquid.
Transferthepeastoa blenderand
whizwith100mloftheoilandthesherry
vinegaruntilsmooth.Adjustthe
consistencywithsomeofthereserved
cookingliquid,untilyouachievethe
consistencyofwhippedcream–
the mixture will thicken as it cools.
Seasontotaste.Coverwithplasticwrap
topreventa skinforming.Setaside
orplaceintherefrigeratoruntilready
toserve.If refrigerating,warmslightly
beforeserving as you don’t want it
tobecold.
Placetheremaining200mloilina small
frypanovera mediumheat.Frythesliced
onionuntillightgolden,thenaddthe
capersandcookuntilcrisp.Removewith
a slottedspoonanddrainon paper towel.
Reservetheoilandcool.
Spoonthefavaintoa servingdish.
Topwiththecrispyonionandcapers,
anddrizzlewithsomeofthe reserved oil.
Serve with grilled pita.
CHARGRILLEDGREEN
GREEKSALAD
SERVES 4
“Inthemonthsthatwedon’tgettomatoes,
celebrateallthingsgreen:brusselssprouts,
snowpeas,broccolini.Thisway,youcaneat
Greeksaladallyearroundwithoutusing
crap, out-of-season tomatoes.”
200gbabycucumbers
300gbrusselssprouts,halved
2 tbsextravirgin olive oil, plus extra
toserve
1 bunchbroccolini,trimmed
250gflatbeansorotherbeans
100gsnowpeas,trimmed,blanched
1 babygemlettuce, trimmed, cut into
thinwedges
(^1) / 2 bunchflat-leafparsley
150gfeta,thinlysliced
2 tbsbabycapers,friedin oil
Chilli flakes, to serve
PICKLE
150mlwhitevinegar
Pinchofchilliflakes
1 tbscastersugar
1 slicefreshginger
1 staranise
1 driedbayleaf(^1) / 2 tspcorianderseeds
Pinch of fennel seeds
DRESSING
1 cup(20g)flat-leafparsley
1 tbsoreganoleaves
2 tbswhitewinevinegar(^1) / 4 cup(60ml)extravirginoliveoil
1 smallgarlicclove,crushed
Pinchofchilliflakes
1 tsp wholegrain mustard
Forthepickle,combineallthe
ingredientsina saucepanwith50mlwater
and1 tspsaltflakesandbringtotheboil.
Removefromtheheatandleavetocool
toroomtemperature.Slicethebaby
cucumbersinto5mmroundsandplace
themina bowl.Coverwiththepickling
liquidandleavetopicklefor1 hour.
Removefromthepicklingliquidbefore
serving.(Thepicklewillkeepinanairtight
containerinthefridgeforupto2 weeks.)
Preheatovento240°C,ora fan-forced
ovento220°C.Tossthebrusselssprouts
withhalfoftheoliveoilandseason.Place
ona bakingtraylinedwithbakingpaper
androastfor 15 minutesuntilcrispy.
Removeandsetasidetocoolcompletely.
Preheata chargrillpanovera highheat.
Tossthebroccolini,flatbeans,snowpeas
andlettuceintheremaining1 tbsoliveoil
andseason.Grillthevegetablesfor
3-4minutesuntilcharredandtender,
thenaddtheparsleyinthelastminuteof
cookingtimetoblackenslightly.Setaside
tocool.Pickthecharredparsleyleaves
andseparatethelettuceleaves.
Forthedressing,combineallofthe
ingredientsina blenderandwhizuntil
smooth,addinga littlewaterto loosen
ifneeded.Seasontotaste.
Spoonthedressingontoa platter
andtopwiththegrilledvegetables.
Crumbleoverthefetaandscatterwith
thecapers,chilliflakes and a drizzle of
extra olive oil.
“THEESSENCEOFANY FOODISPLEASURE
– THE WAY YOU FEEL WHEN YOU’RE EATING IT.”
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