Removethechilledpastryfromthe
fridgeabout 30 minutesbeforeyouintend
tobakethepie.Heattheovento200°C.
Greaseandfloura 30x 20cmpiedishor
somethingsimilar.Ona flouredsurfaceroll
outthepastryto5mmthickasevenlyas
youcanuntilyouhavea sheetlarge
enoughtolinethebaseandsidesofthe
dishwitha goodoverhang.Spoonthe
fillingintothelineddish.Pushin the
chunksoffetaandfoldtheoverhangup
andovertheedgestopartlyencase.
Seasonwithsomeflakysaltandsome
pepper,scatteroverthetornfenneltops,
if using,thenbakefor40-50minutesuntil
thepastryis crispandgolden.Allowto
cool for at least 20 minutes before serving.REDONION,SAGE,BLUE CHEESE
& POTATOFARLS
SERVES4 ASA STARTER
“FarlsaretraditionalIrishfare,sortof
leavenedfriedpotatocakes(what’snotto
likethere?).Sometimesthey’remadewith
flourandservedmorelikea sodabread
ofsorts,butthey’realsomadewith
potatoesandservedatbreakfast,
particularlyupin thenorth.I tendto
makethemwithlotsofredonionand
sageandsometimesbluecheesetoo
(again,what’snottolike?).They’resuper
astheyare,butbecomesuper, super farls
with a fried egg on top.”250glargewhitepotatoes, peeled,
cutintolargechunks
25gunsaltedbutter
1 redonion,thinlysliced(^1) / 4 bunchsageleaves,finelychopped,
plustheflowers if available
40gplainflour
100gbluecheese,crumbled
(^1) / 4 tspbakingpowder
Extravirginoliveoil,todrizzle
Friedeggsandroast tomatoes, to serve
(optional)
Placethepotatopiecesin a medium
saucepanandcoverwithsaltedwater.
Bringtotheboil,thenreducetheheat
andsimmerforabout 20 minutesoruntil
tender.Drainandallowthepotatoesto
steam off for a few minutes in the
theheata littleandfryfor6-8minutes,
untilcauliflowerhassoftened.(Makesure
youstireverythingregularlysoit cooks
evenly.)Addthechoppedparsleyleaves
andseasonwellwithsaltandpepper.
Heattheovento200°C.
Melttheremaining75gbutterin
anotherlargesaucepanovera medium
heat.Whenit’smeltedandbubbling,stir
in theflour.Reducetheheattomedium-
lowandcookgentlyfora minuteorso,
thenpourhalftheinfused milk through a
sieveintothepan.
Usea whisktomixthesaucevigorously,
thensievein theremainingmilk,along
withthemushroomsoakingliquid(don’t
addtheverylastfewdrops,though,asthe
dregscanbegritty) and whisk again for
5 minutes.
Addallbuta handfulofthecheese
tothesauceandstirit in welltomelt.
Taste,andseason with salt and plenty of
blackpepper.
Pourthesauceoverthecauliflowerand
giveit a goodmix.Spoonoutthemixture
intoa largeovenproofdishorroasting
panandgiveit a shaketolevelit out.
Scatteroverthebreadcrumbsandthe
remainingcheeseandbakefor20-25
minutes,oruntilthesauceis bubbling
awayandthebreadcrumbs are golden,
crisp and crunchy.
SQUASH,LENTIL,TOMATO
ANDROSEMARY PIE
SERVES6-8
“I havesomeexperiencewithpies.I eat
pies,I makepies,I don’tthrowpies(except
maybeonce,buthe’dbeenincredibly
rude)andI lovepies.So,I feelqualifiedto
judgethispieuptherewiththeholytrinity:
steakandkidney,chicken,andfish(Mum’s
recipe).Thesquash-and-lentilfilling
remainsincrediblymoistthankstoripe
tomatoes.I liketocrumbleoversome
barrel-agedfetafora saltytwang;capers
orchoppedsun-dried tomatoes would
work well too.”
2 cups(300g)plainflour
150gunsaltedbutter,cut into
1cmpieces,chilled
Pinch of fine sea salt
FILLING
2 tbsextravirginoliveoil
2 onions,thinlysliced
4 garliccloves,thinlysliced
2 tspcrushedcorianderseeds
1 heapedtspsmokedpaprika
1 (approx1.1kg)largepumpkin,suchas
butternut,peeled,halved, seeds
discarded,chopped
500glarge,ripetomatoes,skin
removed,choppedor1 x 400g can
choppedtomatoes
(^3) / 4 cup(150g)redlentils
2 rosemarysprigs,leaves picked,
roughlychopped
4 cups(1L)good-quality vegetable
stock
(^1) / 4 bunchflat-leafparsley
(^1) / 4 bunchchives,finelychopped
1 cup(200g)fetacheese, drained,
brokenintochunks
1 smallhandfulfennel tops
(optional),torn
Tomakethepastry,pulsetheflour,
butterandsaltin a foodprocessortothe
consistencyofbreadcrumbs.Withthe
motorrunning,steadilyadd^1 / 2 cup
(125ml)chilledwater,stoppingassoonas
thedoughcomestogether.Removethe
dough,kneadit a coupleoftimes,then
wrapit in bakingpaperandchillin the
fridgeforatleast 30 minutes.
Whilethepastryis in thefridge,
makethefilling.Placea large,heavy-
basedsaucepanona mediumheatand
addtheoliveoil.Whenit’shot,add
theonion,garlic,corianderandpaprika.
Seasonwithsaltandpepperand
cook,stirringregularly,for10-12minutes
untiltheonionis softandfragrant.
Addthepumpkin,tomato,lentilsand
rosemary,andstirwell.Pouroverthe
stock,stiragain,andbringupto
thesimmer.Reducetheheata little
andcook,stirringoccasionally,for
45-55minutesuntilthepumpkinstarts
tobreakdown,thelentilsaresoftand
havethickenedthesaucenicelyand
everythinglooksgodly.Season,taste
andseasonsomemore,thenstirin the
parsleyandchives,remove from the heat
and allow to cool.
delicious.com.au 97