anindent.Repeatwithremaining
dough.Placeona trayandcoverwith
a cleanteatoweluntilneeded.
Bringa largesaucepanthree-quarters
fullofsaltedwatertotheboil.Blanch
dumplingsfor3-4minutesuntilthey
float.Drainandtransfertoa bowl,and
keepwarm.Reserveabout 150ml of
blanchingwater.
Meanwhile,placetoumin a large
saucepanovermediumheat.Gradually
addreservedwaterand,usinga whisk,
stirconstantlyuntilcombined.Thesauce
shouldbeslightlythickened.Bringto
a gentlesimmerthenaddthedumplings
andcook,stirringoccasionally,for
2-3minutesoruntilthedumplingsare
heatedthrough.Seasontotasteand
stirin lemonjuice.Donot boil or the
saucewillsplit.
Placethedumplingsandtoumsauce
in a largebowlandsprinklewithsumac.
Scatter over watercress to serve.
ROASTCARROTS,DILL,MAPLE,
HARISSAANDHUMMUS
SERVES 4 AS A SIDE
21 / 2 tbsharissapaste
4 (130geach)largecarrots, cut into
longwedges
(^1) / 3 cup(80ml)extravirginolive oil,
plusextratodrizzle
30gtoastedpine nuts, plus extra
toserve
100mlmaplesyrup
(^1) / 2 bunchdill,finelychopped,
plus extra sprigs to serve
HUMMUS(MAKESAPPROX375ML)
250gchickpeas,soaked,cooked
(substitutedrainedand rinsed
cannedchickpeas)
100ghulledtahini
2 garliccloves,chopped
(^1) / 3 cup (80ml) lemon juice
Forthehummus,placeallingredients
exceptlemonjuicein a foodprocessor
andwhiz,scrapingdownthesides
occasionally,untilsmoothand
combined. Add a little warm water
tothinoutif needed.Seasontotaste,
addlemonjuiceandpulse until
combined.Setaside.
Place2 tbsharissapasteand2 tbs
ofwarmwaterin a bowl,andstirto
combineandloosenpaste.Placecarrot
in a largebowlanddrizzleoverhalfofthe
harissamixtureand2 tbsoliveoil.Season
totasteandtosswelltocombine.
Preheatovento220°C.
Greasea largebakingtrayandline
withbakingpaper.Transfercarrotto
preparedtrayandbake,tossing
occasionally,for20-25minutesuntil
carrotstartstocaramelise and darken
aroundtheedges.
Placea largenon-stickfrypanover
a mediumheat.Drizzleoverremaining
2 tbs(40ml)oliveoilandaddcarrots
andremaining^1 / 2 tbsharissapaste.
Stirthroughpinenutsandcook,tossing
gently,for1-2minutesthenaddthe
maplesyrup,andcook,tossing
frequently,for1-2minutesuntilcarrot
is glazed.Removepanfromtheheat,
adddill,seasonto taste and toss gently
tocombine.
Spoonhummusintoa largeserving
bowlorplate.Spoonovertheglazed
carrotandsprinkleextradillsprigs
andextrapinenuts.Drizzle with extra
olive oil to serve.
PAN-ROASTEDDUCK,
MUHAMMARA,POMEGRANATE
SERVES 4 AS A LIGHT MEAL
4 duckbreasts
2 tbsextravirginoliveoil
2 eschalots,finelychopped
3 longgreenshallots, cut into
3cmpieces
2 cups(500ml)good-quality
chickenstock
Juiceof1 pomegranate
(^1) / 4 cup(30g)toasted walnuts,
chopped
(^1) / 4 bunchchives,finelychopped
Aleppopepper (substitute chilli flakes),
to taste
MUHAMMARA(MAKESAPPROX.310ML)
200groastedredcapsicums
2 garliccloves,chopped
1 longredchilli,chopped
100gtoastedwalnuts
1 tbsTurkishchillipaste(fromspecialty
shops– substituteregularchilli paste)
2 tbs pomegranate molasses
Forthemuhammara,placeallingredients
ina foodprocessorandpulseuntil
combinedbutstillwithsometexture.
Preheatovento180°C.Greasea small
oventrayandlinewithbakingpaper.
Placeduckbreasts,skin-sidedown,
in a heavy-basednon-stickfrypanover
low-mediumheat.Cooktheduckfor
15-20minutes,renderingthefatout
oftheskin,untilduckskinis golden
andcrisp.Reserve2 tbsrendered
duckfat.Transferduckontotheprepared
trayandroastfor3-4minutesuntil
mediumorcookedtoyourliking.
Removefromtheovenandtransfer
toa plate.Rest,covered in foil, for
10-12minutes.
Meanwhile,placeduckpanbackover
highheatandaddthereservedduckfat
andoliveoil.Addtheeschalotand
longgreenshallotandcook,stirring
occasionally,for3-4minutesuntilstarting
tosoften.Addchickenstock,scraping
thebottomofthepanwitha wooden
spoon,andbringtotheboil.Reduce
rapidlyfor8-10minutesuntilreduced
byhalf.Removefromtheheatandstir
throughthepomegranatejuice,walnuts,
chivesanda pinch of Aleppo pepper,
totaste.
Placeduckbackin theovenfor
1 minutetowarmupthencarefullycut
anyexcessfatanddiscard. Thickly slice
theduckonanangle..
Spreadmuhammaraona largeserving
platterandtopwithduck.Spoonover
thesauce,makingsureyougetlotsof
onions,pomegranatesandwalnuts over
the duck. Serve immediately.
GUEST CHEF.
72 delicious.com.au