Delicious Australia – (11)November 2018

INTERVIEW

SAMANTHA JONES

PORTRAIT PHOTOGRAPHY

SHARYN CAIRNS

FOOD PHOTOGRAPHY

NIGEL LOUGH

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

THE CHEF AND

THE BUTCHER

C:You do a great charcuterie board.
A:I’mveryproudofit.
C:It’s like my colcannon.
A:Oh,herewegowiththecolcannon!
Good news is, the quality of cured meats
in this country has improved massively.
Really,thesedaysyoucanget
everythingyouneedforagreat
charcuterie board from your local
butcheroreventhesupermarket:
cured meats, cheeses, terrines,
parfait, rillettes.
C:Youjustwantaselectionoftextures.
What’s that Aussie cured meat I like?
A:Kurobuta.
C:That’sit–costsabit,butit’samazing.
But you don’t need to spend a fortune.
I buy the best cheeses for my
restaurants,butsometimesIjustwant
thatcheapcheesefrommychildhood.
A:Yeah.We’veallmaturedwithour
tastes–we’vecomealongway.But
what’s wrong with cabanossi?
C:Nothing. Cabanossi is cool.
A:Iagree!There’snothingwrong
with the ‘80s! But I guess charcuterie
isthenewcabanossi,andwhenyou’ve
thrownaparty,youhaveoddsand
ends the next day that work in your
recipe here.
C:That’s right. This is the perfect way
touseupleftoverparfaitandprosciutto
–anycharcuterie,really.Italso doubles
asabitofahangovercure.
A:Sounds right up my alley.
C:ThisisarecipeIusedtohave
at4Fourteen.Imakecaramelised
onions,addsherryvinegarattheend
sothey’rereallysharp.Ispreadthese
ontothickslicesofwhitebreadandtop
them with a layer of Victor Churchill

(^1) / 4 bunchthyme,leavespicked
(^1) / 4 cup(60ml)sherryvinegar
(^1) / 4 firmly packed cup (60g) brown sugar
For caramelised onions, heat oil and butter
inamediumsaucepanovermedium-high
heatuntilbutterismelted.Addonionand
thyme, and cook, stirring occasionally, for
15minutesoruntilonioniscaramelised.
Add vinegar and sugar, and cook, stirring
occasionally, for 3-5 minutes or until
reduced slightly. Remove from heat.
To a s s e m ble jaf fle s, plac e hal f t he b read
onacleanworksurface.Spread1tbs
caramelised onion onto each slice and
top with parfait and prosciutto, then top
with remaining bread. (Store remaining
caramelised onion, covered and chilled,
forupto2weeksforanotheruse,such
as on burgers and with grilled meats.)
Preheata jaffle machine. Spread extra
butter on the outside of each sandwich,
thenpressasageleafonthetopofeach.
In2batches,placesandwichesinjaffle
machine, close the lid and toast for
4 minutes or until golden. Cut in half
to serve.
parfait. Which I
spread liberally...
A:Thank you!
C:Thenalayerof
prosciutto. Then
–verycontroversial–Iwouldsearsome
chickenlivers,slicethemandputthem in.
That might never make the article
though, because [delicious.food director]
PhoebeWoodmighthaveaconniption.
Note from Phoebe:No livers, Fassnidge!
A:Ihaveputtheprosciuttoonthe
outside of a jaffle before and it goes
really nice and crisp.
C:Yes,butifyouhangon,wearegoing
to sandwich our filling, then butter the
breadontheoutside.Thenputasage
leafontopofeachsandwich.
A:Ah,sothesagegoescrisp?
C:Yes! It’s the ‘Victor Churchill
andTarget’recipe:highmeetslow.
A:It’saworldfirst.I’mfollowingin
the footsteps of Victoria Beckham.
It’s a collaboration!
C:It’s the Gucci of sandwiches.
CHICKENPARFAIT, SAGE &
CARAMELISED ONION JAFFLE
MAKES 4
8x2cm-thicksliceswhitebread
120gstore-bought chicken liver parfait,
cutinto4evenslices
12 thin slices prosciutto
4 sage leaves
CARAMELISED ONIONS
(^1) / 4 cup (60ml) extra virgin olive oil
60gunsalted butter,
plus extra 50g softened
4 onions, thinly sliced
Anthony PuharichandColin Fassnidgetoast
their success in combining high and low, using
‘posh’ ingredients – caramelised onion, prosciutto,
chicken livers – in a crowd favourite: the jaffle.
Look out for more from Colin in
ON SUNDAY
@cfassnidge @fassnidge73
@askthebutcher_
48 delicious.com.au
MEAT MARKET.