I LOVE...THE MED-OZ LIFETHEREIS ANundeniablemagicabouttheMed.This‘inlandsea’
- thenamemeans‘middleoftheland’– hasa holdoverusthatis
aboutmorethantheprettytouristposters.Thisbodyofwater,and
thediverseculturesandcountriesthatlivearoundit, and in it, have
otherattractionsthatperhapsaddtotheallure.
Forsomeofus,it is wherewe,orourfamily,arefrom;ourroots
andourheritage.Forothersit’sa bucket-listdestination.While
someofushaverose-tintedmemoriesofourfirstsoloholidays,
andthefree-wheelin’misadventuresaroundtheMed.
Oneofthebestthingstocomefromthisregionis the
Mediterraneandiet,whichconsistentlycomesoutasoneofthe
healthiestnomatterwhatfadis currentlybeingpeddled.What’s
nottoloveaboutloadsofvegies,freshfishandredwine?Andwith
nothingreallydemonisedorprohibited.It’schickpeasandstews,
dipsandpizza.It’spasta,vermicelli,pastitsoandcouscousand
fregola.It’sbitterlocalgreensandbreadin allitswonder,fish
caughtwithyourownhands,andsheeporgoatsraisedtoseeyou
throughthewintermonthswithmeat,milkorcheese,orallofthe
above.Thisis simplefoodthatsingswithsunshine,ofthegrill,and
ofhumblehearths.Thisis a homegrowncuisinethatspeaksof
ingenuitybuiltfromstraightenedcircumstance.Sure,there’s
opulencein thecookingofancientRome,thecaliphates and the
ByzantineEmpire,butthat’snotwhatleapstomind.
WhenI thinkofthebestlonglunchesI thinkofportsidebistros
orbeachsidetavernas;a successionofcoldgolden beers; the feel
ofsandorwetpebblesbetweenyourtoes...
OursimilaritiestotheMediterraneaninvolvefoodandthe
seasidelifestyle.ManyMedingredientsalsogrowsowell,and
sustainably,herein Australia– grapes,eggplant,capers, olives,
zucchini,tomatoes,allmannerofcitrusandgarlic.
AndwhileAustraliamightbethedriestcontinentin theworld
mostofuslivebythesea.Soit is withtheMediterranean– I’msure
manyfamilieswhohadtheMedontheirdoorstepfeltat home
whentheymovedhere.Andwhilethedailyfishinghaulin theMed
mightbedeclining,ourwatersstillhavecalamaritocatchoffthe
piersandoctopustogrill.There’salsothearrayoffish,somelike
tunafromtheMed.Weevennowhaveredprawnsonmenus– or
wedid– tomakea Sicilianweepfora plateofthesebeautiesfrom
home.SometimesI findmyselfthinkingthatpartsofAustraliaare
liketheMed 40 yearsago:unspoilt, still abundant and with an
enviably laid-back pace.
Whilethere’smuchtoloveabouttheMed,there’sa
lot to savour on our shores too, saysMatt Preston.
ROASTEDLAMB LEG WITH LEMON, OLIVES AND
SPRINGVEG
SERVES 6230gpittedgreenolives,plusextrahalved lengthwise, to serve
7-8anchovyfilletsin oil,drained
2 garlicbulbs,clovesseparated, 8 cloves peeled(^1) / 4 cup(60ml)lemonjuice
(^1) / 2 cup(125ml)extravirginoliveoil,plus2 tbsextra
(^3) / 4 bunchflat-leafparsley,plus extra chopped, to serve
2.5kglambleg,bonein
2 lemons,slicedintoquarterswidthwise
11 / 2 cups(375ml)good-qualitybeef stock
200ggreenbeans,trimmed
4 youngpalecelerystalks,peeled,cutinto6cmbatons
2 largezucchinis,halvedlengthwise, cut into rough wedges
150gsnowpeas,trimmed
150gsugarsnappeas,trimmed
Fried capers and steamed chat potatoes, to serve
Preheatovento200°C.
Tomaketheolivepaste,placetheolives,anchovies,peeled
garlic,lemonjuiceandoilin a foodprocessorwithhalfofthe
parsley,stalksandall.Pulse,scrapingdownthesides, until a rough
pasteis formed.Seasontotasteandsetaside.
Seasonthelamblegallover.Scatterthelemonandremaining
unpeeledgarlicclovesin a largeroastingpan.Placethelambon
topandroastfor 45 minutes.Removefromtheovenandspread
theolivepastealloverthetopofthelamb.Roastfora further
30-40minutesuntilcookedtoyourliking.Transferlambtoa large
tray,coverwithfoilandkeepwarmuntilreadytoserve.
Meanwhile,tomaketheroastedgarlicsauce,skimoffalmostall
thelambfatfromtheroastingpan,reservingpanjuices.Taking
careoftheheat,squeezeouttheroastedgarlicfromtheirskins
(reserving2 cloves)andthelemonintothepanjuices.Strain
througha finesieveintoa mediumsaucepanwiththestock.Place
overhighheatandsimmerfor8-10minutesuntilreducedbyone
quarter.Seasontotasteandkeephotuntilreadytoserve.
Heata largefrypanwithextra2 tbsoliveoiloverhighheat.Add
thegreenbeans,celery,zucchiniandreserved2 clovesofroasted
garlicandcookfor2-3minutes until beans are just cooked. Set
asideandkeepwarm.
Meanwhile,bringa largesaucepanhalffullofsaltedwatertothe
boil.Cookthesnowpeasandsugarsnappeasfor2 minutesor
untiljustcooked.Strainandaddtothewarm bean mixture.
Seasontotasteandtosstocombine.
Placethelegoflambona servingplatterandarrangethesnow
peas,sugarsnappeas,greenbeansandzucchiniaroundthelamb.
Scatterwithhalvedolives,crispycapersandextraparsleyleaves.
Serve with roasted garlic sauce and steamed potatoes. PHOTOGRAPHY
CHRIS COURT
STYLING
KIRSTEN JENKINS
MERCHANDISING
EMMALY STEWART
38 delicious.com.au
I’M LOVING.