Addremainingingredients,returntothe
boil,reduceheattolowandsimmerfor
30-35minutesuntilstockis fragrant.
Seasontotaste.Adjustseasoningtoyour
liking,youmay need a little more salt or
fishsauce.
Whenreadytoserve,cookvermicelli
accordingtopacketinstructions.
Meanwhile,addthefishtothelaksaand
cookfor2-3minutes.Addbokchoy
andprawnsandcookfor1-2minutes,
thenremovefromtheheatastheywill
tocontinuecookingin thehotbroth.
Dividevermicelliamongbowls,ladlein
laksa,fishandprawns,andtopwithmint
leaves,cucumber,sproutsandextrachilli.
Scatter over crispy eschalots to serve.
KINGFISH& FENNELCRUDOWITH
CITRUS& RIESLINGVINAIGRETTE
SERVES 4 AS AN ENTREE
(^1) / 2 cup(125ml)whitewinevinegar
(^1) / 4 cup(55g)castersugar
1 smallfennelbulb,trimmed, shaved,
frondsreserved
2-3babyredradishes, trimmed,
thinlysliced
1 tbsriesling
2 tbslemonjuice
(^1) / 2 tspfishsauce
(^1) / 4 cup (60ml) extra virgin olive oil
600gsashimi-grade hiramasa kingfish,
thinlysliced
Babyredveinsorrel and orange zest,
to serve
DEEP-FRIEDPOTATOSKINS
2 largedesireepotatoes
Vegetable oil, for deep frying
Preheatovento220°C.
Forthepotatoskins,placepotatoeson
anoventrayandroastfor50-55minutes
oruntiltenderwhenpiercedwitha small
knife.Removefromtheovenand,
takingcareoftheheat,halvepotatoes
lengthwise.Scoopoutfleshandreserve
foranotheruse.Placepotatoskinsona
wirerackandstandtocoolcompletely.
Heata mediumsaucepanthree-quarters
fullwithvegetableoilto180°C(a cube
ofbreadwillturngoldenin 90seconds
whentheoilis hotenough).In batches,
deep-frypotatoskins,turningfrequently,
for2-3minutesuntilgoldenandcrisp.
Removewitha slottedspoonanddrain
onpapertowel.Seasontotasteand
standuntilcool.Breakinto small wedges
whenreadytoserve.
Heatthevinegarin a smallsaucepan
overhighheat.Stirin thesugarand
simmerfor1-2minutesuntilsugarhas
dissolved.Coolcompletely.Transferthe
liquidtoa bowlwiththefennelandradish
andallowtopickleforatleast 30 minutes.
Tomakethedressing,whisktogether
thewine,lemonjuice,fishsauceand
oliveoilin a bowl.Seasonthensetaside.
Arrangekingfishona platteranddress
withtherieslingvinaigrette.Topwith
thepickledfennelandradishandgarnish
withfennelfronds,sorrelandorangezest.
Serveimmediatelywithdeep-friedpotato
skins, well seasoned with salt and pepper.
LOADEDQUATTROFORMAGGI
(FOURCHEESE) BURGERS
SERVES 4
(^1) / 2 cup(125ml)milk
2 slices(80g)whitesourdough bread,
crustremoved
700ggood-qualitybeefmince
100gspeck,trimmed,finely chopped
1 egg,lightlybeaten
2 tbsfinelychoppedchives
1 springonion,trimmed,finely chopped
(^1) / 4 tspgroundnutmeg
(^1) / 4 cup(20g)gratedparmesan
(^1) / 4 cup(20g)gratedpecorino
4 sliceseachfontinaandmanchego
4 briocheburgerbuns,lightlytoasted
1 babycoslettuce,leavesseparated
265glargeheirloom tomatoes,
thicklysliced
Slicedpickledcucumber,barbecue
sauce and hot chips, to serve
Placemilkintoa mediumbowl.Add
breadandsoakfor5 minutes.Gently
squeezebreadanddiscardexcessmilk.
Transferbreadtoa largebowlwith
mince,speck,egg,chives,springonion,
nutmeg,parmesanandpecorino.Season
and,usingyourhands,stirtocombine.
Dividemixtureintofourburgerpatties.
Placeona plate,coverand chill for
30 minutestofirmup.
Heata barbecueornon-stickchargrill
panovermedium-highheat.Cookpatties
for4-5minutesoneachsideuntilcooked.
Topeachwithfontinaandmanchego.
Coverwitha lidfor1 minutetoallow the
residualheattomeltthecheese.
Spreadbarbecuesauceonbunbases,
thentopwithlettuce,burgerpatties,
tomatoesandpickles.Coverwith bun
lids. Serve with hot chips.
SILVIA COLLOCA.
96 delicious.com.au