CITRUS-CUREDSALMON WITH
MUSTARDDRESSING
SERVES4 ASA LIGHTMEAL
Begin this recipe 1 day ahead.
(^1) / 2 bunchchives,finelychopped,
plusextratoserve
2 longgreenshallots,thinlysliced
2 eschalots,finelychopped
(^1) / 4 cup(40g)toastedpinenuts
(^1) / 2 cup(140g)naturalyoghurt
2 witlof,trimmed,leavesseparated
Baby red radish cress, to serve
SALMONCURE
500grocksalt
500gcastersugar
Zestof1 orange,1 limeand1 lemon
600g skinless salmon fillet, pin-boned
MUSTARDDRESSING (MAKES
APPROX.100ML)
1 tsprunnyhoney
1 tspAmericanmustard
21 / 2 tbslemonjuice
(^1) / 4 cup (60ml) extra virgin olive oil
Forthesalmoncure,placethesalt,sugar
andallthezestin a largemixingbowl
andtosstocombine.Placehalfofthe
curemixturein a deepnon-reactive
rectangulartray.Placethesalmonontop,
andscatteroverremainingcuremixture,
makingsurethesalmonis wellcovered.
Refrigeratefor5-6hourstocure.Wash
offthesaltundercoldrunningwaterthen
transfersalmontoanothertraylinedwith
a cleanChuxclothandallowtoair-dryin
thefridgeovernight.Cutinto1cmsquare
piecesandsetasideuntilreadytouse.
Meanwhile,forthedressing,placethe
honey,mustardandlemonjuicein a
mediumbowlandwhisktocombine.
Whiskingcontinuously,graduallyaddthe
oliveoil.Seasontotasteandsetaside.
Placethesalmon,chives,longgreen
shallot,eschalot,pinenutsandhalfofthe
dressingin a largebowl, season to taste
andtosstocombine.
Spreadyoghurtona platter,spoon
oversalmonmixtureandscatterwith
extrachivesandbabyredradishcress.
Serve with witlof leaves alongside.
OYSTERMUSHROOMSHISH,
TOUM,PINENUTANDPARSLEY
SERVES4 ASA SIDEORSTARTER
Trytogetthefreshestoystermushrooms
youcan,theywillstayontheskewermuch
easier.Youwillneedfour23cm metal
skewers for this recipe.
32 largefreshoyster mushrooms,
trimmed
Toastedpinenuts,toserve
(^1) / 4 bunchchives,cutinto3cmbatons
(^1) / 4 bunch flat-leaf parsley leaves, torn
CABERNETSAUVIGNON DRESSING
(MAKES200ML)
(^1) / 3 cup(80ml)cabernetsauvignon
vinegarorredwine vinegar
2 tbsbrownsugar
2 eschalots,finelychopped
(^1) / 4 cup(60ml)garlicoil(from
supermarketsandspecialtyfood
shops),plusextrato drizzle
1 tbslemonjuice
5 pickledbabyonions, drained,
quartered
(^1) / 4 bunchchives,finelychopped
(^1) / 4 bunchflat-leafparsley leaves,
finely chopped
TOUM(GARLICSAUCE – MAKES
APPROX500G)
150ggarlic,peeled, any green parts
removed
(^1) / 3 cup(80ml)lemonjuice
200mleachvegetableoilandlight olive
oil, combined in a small jug
Forthedressing,placevinegarand
brownsugarin a smallsaucepanover
highheat.Cook,stirringoccasionally,
for3-4minutesuntilthesugardissolves
thentransfertoa heatproofbowland
chilluntilcooledcompletely.Add
remainingingredients,seasontotaste
andwhisktocombine.Setaside.
Forthetoum,placegarlicandlemon
juicein a blenderorfoodprocessorand
whizuntila pastestartstoform.Withthe
motorrunning,graduallyaddcombined
oil,scrapingdownthesidesoccasionally.
Ifthetoumgetstoothick,addwarm
water, 1 tbs at a time, to help emulsify
andloosenuntila mayonnaise
consistency.Seasontotastethentransfer
toanairtightcontainertokeepfrom
oxidisingandchangingcolour.Toum
canbestoredin anairtightcontainer
andstoredin thefridgefor4-5days.
Tightlythread8 largeoyster
mushroomsthroughtheirstemsona
metalskewer,ensuringmushroomskeep
theirshape.Placethemallin thesame
direction.Repeatwithremaining
mushroomsandskewers.Setaside.
Placea largenon-stickfrypanoverhigh
heat.Drizzleoverextragarlicoiland,
workingin batches,carefullyaddskewers
tothepanandcookfor1-2minuteson
eachsideuntilmushroomsaregolden
andcooked.Seasontotaste.Remove
fromthepanandplaceona tray,then
coverwithfoiltokeepwarmuntilready
toserve.Repeatwithremainingskewers.
Spreadthedesiredamountoftoum
overa largeservingplatterandtopwith
warmskewers.Spoonoverdressingand
scatterwithpinenuts,chives and parsley.
Serve immediately.
MACAROONBILTOUM, TOMATO,
SUMAC,CHICKPEA
SERVES 4 AS A STARTER
100gtoum(recipeatleft)
Lemonjuice,totaste
Sumac and picked watercress, to serve
DUMPLINGS
12 / 3 cups(50g)plain (all-purpose) flour
10g salt flakes
Forthedumplings,placetheflourand
saltflakesin thebowlofa standmixer
withthehookattachmentandknead
onlowspeeduntilcombined.Increase
speedtomedium,add130mlcoldwater
andkneaduntilwellcombined.Transfer
ontoa lightlyflouredworksurfaceand
kneaduntilsmooth.Setasideandcover
witha cleanteatowelfor20-30minutes.
Ona flouredsurface,dividedough
into4 pieces.Rolleachpieceintoa log
about1.5cmthick(likea rope)thencut
into1cmpieces.Useyourthumbto
drag the dough towards you, making