RAKOTTKRUMPLI
(HUNGARIAN POTATO BAKE)
SERVES 4
1.5kglarge desiree potatoes, peeled
5 eggs
(^1) / 4 cup(60ml)extravirgin olive oil,
plusextratocoat
50gunsaltedbutter
2 mediumredonions,thinlysliced
2 tspmildpaprika,plus extra to scatter
400gsourcream
150mlmilk
250gHungariancsabaisausage(from
selectsupermarketsandspecialty
foodshops– substitutesmokedbeef
orporksausage),roughlychopped
(^1) / 2 cup (70g) fresh coarse breadcrumbs
Placepotatoesin a largesaucepanofcold
saltedwater.Placeoverhighheatand
bringtotheboil.Reduceheattomedium
andsimmerfor30-35minutesuntilcooked
throughbutnotfallingapart.Drainand
coolcompletely.Cutinto5mm-thickslices.
Meanwhile,bringa mediumsaucepan
ofwatertotheboil.Addeggsandcook
for7-8minutes.Drainandplacein a
colanderundercoldrunningwateruntil
eggshavecompletelycooled.Peeleggs
andcutinto5mm-thickslices.Setaside.
Tomakethesourcreamsauce,heatoil
andbutterin a largesaucepanoverhigh
heat.Addonionandpaprika,andcook,
stirringoccasionally,for1-2minutes.
Reduceheattolowandcook,stirring
occasionally,fora further8-10minutes
untilonionis softandtranslucent.Stirin
sourcreamandmilk.Seasonandsetaside.
Preheatovento180°C.Greasea 35cm
x 25cm,3L-capacitybakingorovenproof
dish.Layerone-thirdofthepotatoslices
intobakingdish,slightlyoverlapping,then
scatteroverhalfofthechoppedcsabai,
thenhalfoftheslicedeggs.Seasonto
taste.Pouroverhalfofthesourcream
sauce.Repeatwithhalfoftheremaining
potatoesandtheremainingcsabai,
eggandsourcreamsauce,thenseason.
Topwiththelastlayerofpotato.
Coatbreadcrumbsin extraoliveoil
andscatteroverextrapaprika.Scatter
breadcrumb mixture over potatoes.
Bakefor45-50minutesuntilgolden.
Cool for 10-15 minutes before serving.
COTOLETTA MILANESE
SERVES 4
4 x 350gFrench-trimmedvealcutlets
1 cup(150g)plainflour,todust
300gstalewhitesourdough
breadcrumbs
(^1) / 4 cupfinely chopped flat-leaf parsley
2 eggs
1 cup(250ml)milk
Vegetableoil,tofry
Lemon wedges, to serve
SPINACHRIPASSATI
21 / 2 tbsextravirginoliveoil
2 garliccloves,finelychopped
1 driedchilli,crushed
400g baby spinach
Forthespinachripassati,heattheoilin
a largehigh-sidedfrypanwithlidover
highheat.Addgarlicandchilli,andcook,
stirringcontinuously,for1-2minutesuntil
fragrant.Addthespinach,coverwithlid
andcook,shakingpanoccasionally,for
2-3minutesuntilspinachis wilted.
Seasontotaste.Drainexcessliquid,
thenreturntopan and keep warm until
readytouse.
Meanwhile,usea meatmallettopound
eachcutletto1cmthick.Seasontheflour,
thenspreadona largeplate.Place
breadcrumbsandparsleyin a largebowl.
Seasontotasteandmixtocombine.
Ina bowl,beateggswiththemilk.
Lightlycoatthecutletsfirstin theflour,
thenin themilkmixture,andfinallyin the
breadcrumbmixture.Placecutlets on a
trayandchillfor 15 minutes.
Preheatovento180°C.Half-filla large
saucepanwithoilandheatto180°C
(a cubeofbreadwillturngoldenin
30 secondswhentheoilis hotenough).
Frythecutlets,in batches,for4-5minutes
untilgolden.Placecutletsona bakingtray
andbakefor8-10minutesuntilcookedto
yourliking.Removefromtheovenand
restfor5-6minutesbeforeserving.Serve
withspinachripassati,lemonwedges and
freshly ground black pepper.
SPICYSEAFOOD LAKSA
SERVES 4
200gdryvermicelli
600gskinlessling,pin-boned,
cutinto3cmpieces
1 bunchbabybok choy, trimmed,
quartered
12 largegreenkingprawns,
peeled(tailsintact),deveined
(^1) / 4 bunchVietnamese mint, leaves
picked
2 Lebanesecucumber,peeled
(weuseda juliennepeeler)
1 cup(100g)beansprouts
Crispy eschalots, to serve
L AKSAPASTE
4 longredchillies,seedsremoved,
roughlychopped,plusextratoserve
4 driedchillies,seedsremoved,
roughlychopped
3 Asian(red)eschalots,thinlysliced
5cmpiece(25g)ginger, peeled,
roughlychopped
3cmpiecegalangal,peeled,
roughlychopped
2.5cmpieceturmeric,peeled,
roughlychopped
2 lemongrassstalks,trimmed,
whitepartonly,roughlychopped
1 tbstoastedgroundcoriander seeds
(^1) / 4 cup(35g)macadamias
1 tbs shrimp paste
LAKSASTOCK
(^1) / 4 cup(60ml)vegetableoil
4 cups(1L)good-qualitychicken stock
2 tbsfishsauce,ortotaste
21 / 2 tspcastersugar
4 kaffirlimeleaves,bruised
400g can coconut milk
Forthelaksapaste,placeallthe
ingredientsin a foodprocessorandwhiz
untilfinelychoppedanda pasteforms.
Seasontotasteandsetaside.
Forthelaksastock,heattheoilin a large
heavy-basedsaucepanovermedium-high
heat.Addthelaksapasteandcook,
stirringfrequently,for6-8minutesuntil
pastestartscatchingandtheoilsplits.
Add chicken stock and bring to boil.
SILVIA COLLOCA.